In 2014, Jeffrey Eggleston was the 3rd American at the Boston Marathon.

At the time, it was a big PR and one of Jeffrey’s best races to date (He also finished 13th at the World Championships in 2013).

Not to be outdone, Jeffrey traveled to Australia earlier in July to compete in the Gold Coast Marathon.

This time, he lowered his PR to 2:10:52, becoming one of the fastest American Marathoners this year.

In our continuing series on marathon nutrition, we asked Jeffrey to detail his training and pre-race diet for the marathon.

Finding an effective diet is an individualized journey because each person’s training and nutritional demands are different, such as variations in mileage, intensity, running experience and goals. Moreover, each runner’s body responds differently to foods.

For some, following Jeffrey’s diet would work great while others may have gastrointestinal problems or feel sick.

The goal here isn’t to provide something you should necessarily copy, but hopefully it helps you connect the theoretical to the practical and highlights some of the principles that will help you fine-tune your nutritional approach.

I hope this in-depth look helped you visualize how to structure your diet when training for the marathon.

For reference, Jeffrey runs about 120 miles per week on average and peaks at about 140 miles per week when training for the marathon. You can follow his blog and some of his training here.

Does this help you structure your nutrition plan?

Answer any burning questions?

Let us know in the comments section, we’d love to help.