Ross Hosking
IRONMAN® Wales
Ross' headline numbers
Ross' strategy
Fueling
Carbohydrate is the main fuel you burn when racing. Failing to fuel properly is a leading cause of underperformance in longer races.
Ross did a sterling job fueling his first IRONMAN®, averaging a carb intake comparable to some of our professional athletes who’ve spent years training their guts to tolerate very high amounts. There’s currently no concrete evidence showing differences between carbohydrate uptake and body mass, but we do see trends suggesting larger individuals can generally tolerate higher carb intakes than their smaller counterparts. It’s likely because the absolute energy required to exercise for long durations are higher, thus demands for more energy intake are also slightly elevated. Ross is 190cm tall (6ft, 3”) and weighs ~84kg (185lbs), so the energy required to move his frame for 11 hours is likely higher than for someone who’s shorter and weighs less. This doesn’t mean his carbohydrate oxidation is any different to other people, as this seems unlinked to body size. But his utilisation of carbs is probably higher, meaning he feels hungry sooner, and thus finds it easier to eat large amounts without feeling full.
Hydration
Taking on board an appropriate amount of fluid and sodium is essential to maintaining blood volume and supporting the cardiovascular effort needed to perform on race day.
Whilst the absolute amount of sodium and fluid consumed per hour is important, it’s critical to consider these in relation to each other. This is known as 'relative sodium concentration' and it’s expressed in milligrams per litre (mg/L). How much sodium you’re taking in per litre of fluid is more important than the absolute amount taken in per hour.
Sweat sodium concentration (mg/L) is largely genetically determined and remains relatively stable. Knowing how salty your sweat is enables you to replace a good proportion of your sweat losses, which can range from 200-2,000mg/L.
Whilst Ross’s losses are on the low side, getting his hydration strategy right is still important if he wants to perform at his best.
Learn moreDuring an IRONMAN®, unless you’re racing at the professional level, the intensity throughout the day is relatively low. The two main variables which affect how much Ross would have been sweating are 1) the intensity of exercise and 2) the environmental conditions. Race day temperatures in Wales were relatively cool, and the only sweat rate testing Ross had done was on his turbo trainer at around 70.3® intensity, so his sweat response would’ve been much higher. Doing some race-specific sweat rate tests would help him calibrate how much fluid he’ll likely be losing, and avoid over-drinking during the race.
Caffeine
Beyond the Three Levers of Performance (carb, sodium and fluid), caffeine is one of only a few substances that is proven to improve performance for most endurance athletes as it can help stave off mental and physical fatigue.
This area of Ross’s nutrition plan offers the easiest opportunity to harness some more ‘free’ performance benefits if he chose to. A common caffeine strategy is to abstain from any in the early parts of the race, then reach for the caffeinated gels or cola when things start to get really tough towards the end. Others prefer a drop-feed approach, where they take little and often doses to sustain a moderate-to-high blood caffeine level throughout. There’s no one-size-fits-all strategy, but one thing that’s accepted in the literature is the minimum effective dose required to see noticeable performance boosts of ~3 milligrams per kilogram of body weight. By adding one or two Caffeine Gels to his bike nutrition, Ross could easily reach this dose and with it, reap the associated ergogenic benefits to optimally support his performance.
How Ross hit his numbers
Here's everything that Ross ate and drank on the day...
Ross' weapons of choice
Final thoughts
Ross' full stats
Data Confidence?
There is an adequate level of accuracy in the data collected and the numbers reported. The athlete manages to recall what they ate and drank including most specifics (brands flavours quantities plausible estimations of volumes). However there are estimations made within the data which affect the overall confidence level in the data reported.