The morning indoor equipment training mostly focused on physical fitness and certain specialized training. To comprehensively improve technique, relying mainly on road cycling was essential.
At noon, they went to the cafeteria, where a professional nutritionist arranged their meals every day to ensure everyone received adequate nutrition. Food portions were allocated based on body weight.
Li Ang glanced over and thought the food looked decent, but not particularly appetizing.
Steak, salmon, shrimp, nuts, asparagus, broccoli, cherry tomatoes, with pasta and whole wheat bread as the main carb sources.
Lacking oil, salt, sugar—those soulmates of flavor—it was really difficult to make the food taste good.
Li Ang noticed there was even a small scale in the main food area, and basically, every team member would weigh their portion roughly when they took their carbs.
