Coaching Association of Canada

Nutrition in Norway

Guidelines for travel in foreign countries:

  • Before travel, ask your physician to prescribe medication in case you get food poisoning. Ensure that the medication does not contain any banned substances.
  • Eat only in restaurants recommended by Games Organizers.
  • If food safety is an issue, choose fruit that can be peeled; the skin can contain bacteria and infectious agents. Don’t cut through to the centre of the fruit until after it has been peeled and the knife has been washed with bottled water.
  • If food safety is an issue, avoid raw vegetables unless peeled.
  • Avoid food served by street vendors.
  • Bread is the best way to “put out the fire” in your mouth caused by a spicy dish.
  • AVOID all raw fish, raw or partially cooked meat or poultry.
  • If you choose to eat at fast food restaurants, be aware that many food choices in these restaurants are high in fat. To lower the fat, look for plain burgers, salads, vegetarian or ham (rather than sausage) pizza. Add lettuce and tomato to burgers rather than mayonnaise and sauces. If food safety is an issue, avoid lettuce,
    tomato, and salad.
  • Always drink bottled water and use it to brush your teeth. Local water and ice may cause gastrointestinal problems. 
At each meal, try to choose from all the food groups:
Grain products
Vegetables and fruit
Milk products
Meat and alternatives

DO NOT TRY NEW FOODS BEFORE COMPETITION!

COMMON NORWEGIAN FOOD

To maintain a high carbohydrate intake, avoid fried, oily foods and sauces such as mayonnaise. Foods that are printed in italics are high in fat. Food marked * are the better choices in each food group.

A. GRAIN PRODUCTS

*brød bread
*brød havre oat bread
*brød knekkebred hard bread
*flatbrød hard thin bread
lefse med smer og sokker potato pancake with butter and sugar
lumpe potato pancake
potetiefse thin soft potato pancake

B. VEGETABLES

*blomkål cauliflower
*bønner beans
*erter peas
*gulrot carrot
*hodekål cabbage
*kålrot turnip
*løk onion
*mais corn
*paprika sweet peppers
*poteter potato
*rosenkål Brussels sprouts
*salat lettuce
*surkål sauerkraut

C. FRUIT

*aple apple
*appelsin orange
*banan banana
*druer grapes
*multer cloudberries “orange raspberries”
*paere pear
*plommer plums

D. MILK PRODUCTS

brun geitost whey cheese from goat milk
brun gudbrandsdalsost whey cheese from goat and cow
flate cream
gudbrandsdalsost cheese, very high fat
helmelk milk
jarlsberg cheese, high fat
*lettmelk low fat milk
norvegie cheese, high fat
ost cheese
*ost gammelost skimmed milk cheese, old
*plutost low fat cheese
*prim mager low fat cheese
*skummet melk skim milk
yogurt frukt yogurt
*yogurt lett low fat yogurt

E. MEAT AND ALTERNATIVES

elg moose
erret trout
fårikål lamb and cabbage
*fiskeboller fish balls - cooked
fiskekaker fish balls - fried
kalkun turkey
kjøttkaker meat balls
kjøttpolse meat sausage
kylling chicken
laks salmon
lapskaus meat and vegetables
lutefisk dried cod
makrell mackerel
okse beef
pinnekjett fåreribbe lamb cured, dried and smoked
pølse sausage
regnbueorret rainbow trout
reker prawns
skinke ham
svin bog stek pork shoulder blade roast
torsk cod

F. DRINKS

brus carbonated soft drink
*vann water

G. DESSERTS

is flåteis ice cream
karamellepudding crème caramel
rommegrot sour cream porridge in raspberry juice
weinerbrod Danish pastry

Refer to “Fluids for Athletes” and “Long Distance Travel” (www.coach.ca) for information to help you during your travel and competitions.

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