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Chefs and nutritionists. A high-performance diet for a round the world regatta

University of Barcelona via Canvas Network

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Overview

Eating well in a round the world regatta is no easy task. On one hand, the nutritional requirements are incredibly high, and on the other the foodstuffs taken on board must weigh as little as possible, withstand a moist environment with huge variations in temperature and be storable in a safe and organised manner.

Nutritional content needs to be high and to respond to the requirements of incredible physical and mental strain, often in extreme climate conditions.

In this course you will learn about the types of food taken on board for a Barcelona World race, how menus are designed, and incorporating freeze-dried foods, which continue to maintain their organoleptic qualities despite undergoing manipulation to ensure they weigh as little as possible and are long-lasting and stable.

In this course we will also look at calculating nutritional requirements and how to plan a diet to guarantee maximum performance in the training, sailing and round the world racing periods.

Projects associated with the Barcelona World Race 2014/15:

The development of foodstuffs with a very high nutritional and organoleptic value with the Torribera UB Food Campus, the El Celler de Can Roca restaurant, the Les Cols restaurant and the companies Sosa Ingredients and Telstar.

During this research project, six dishes have been formulated: Hummus, Salmorejo and Rice Pudding by Celler de Can Roca, and Potatoes in their juices, Cream of Buckwheat and Rice with tinned squid.

 

Syllabus

Module 1 - Introduction 
Module 2 - Food and sporting performance in a round the world regatta
Module 3 - An analysis of the energy requirements of ocean sailing 
Module 4 - Nutritional strategies 

Taught by

Pere Castells Esqué and Vicky Pons

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