Ok, I’ll admit it: the Boston Marathon is about running. Not drinking. Or eating.

But food – and especially a good boozy beverage, or two, or 26.2 – is a huge part of the race’s appeal. Along the marathon route, college hotspots like Kenmore Square fill up with undergrads carrying bottles of suspiciously brown-colored Gatorade; restaurants open up al fresco porches to their most energetic crowd all year; racers compare notes on area bagel shops; and all around, it starts to really, truly feel like spring.

Lest I make conditions sound too idyllic, however, let’s be clear: running a marathon is a hugely challenging, occasionally frustrating and absolutely exhausting endeavor. Just by walking around the route all day, I felt tired; I can’t imagine having the energy to run it.

Which brings me to food. On marathon day, what you eat isn’t just an enjoyable diversion – what you eat the night before a big race can make or break your performance. To find out how, I spoke to some of the runners – and a few spectators – about how they were fueling themselves.

George Dieffenbach

Running his 28th marathon with John Hancock P.I.P.

The night before: Taking in a game – and a bunch of carbs – with a big pizza at the TD Garden.

That morning: Bagel and cream cheese.

How did that work for you? “I was nauseous the whole race.”

Why he runs: “I ran for Jesus and God. Will you put that in?”

May Chou and Nick DaMadro

Cheering for the marathoners, on a whim.

What they’re eating: Lots and lots of free samples – trucks outside the Prudential Center gave away hummus, trail mix, chocolate milk, Pop Chips and some sort of disgusting pizza roll from Dunkin’ Donuts. Plus, “one or two pretzels.”

What they’re not: Beer – unlike a lot of their friends.

Chris Reno (and friends)

Running his third marathon, this time for Tedy’s Team.

What he ate before: Classic carb dishes. Two nights before, a pasta dinner with the rest of the team; the night before, baked ziti.

Breakfast: Two bagels with cream cheese.

During the race: Seven gel packs. Reno thinks it made a big difference – eating those packs, he beat his last time by 45 minutes. This reporter thinks they looked unappetizing.

How he planned to celebrate: Beers at the Lennox. “And I don’t plan on paying for any of them.”

Susan Kolocotronis

Running her third marathon.

The night before: A balanced meal – baked chicken and french fries. She relied on lots of lean meals and good nights of sleep to keep her energy up during training.

During the race: Fig Newtons, oranges and Twizzlers helped to keep her energy up.

Maureen Markey Boyle

Watching her niece and her niece’s mother race together, with a crowd of other Markeys.

How the Markeys planned to celebrate: A big dinner at Jerry Remy’s, where her brother’s son manages.

Chris Maradie

Running his third marathon.

On his first Boston Marathon: “I grew up in Wellesley, so this is by far the most emotional” marathon he’s run. But, he said, it’s hard to beat the crowds at the New York City Marathon.

Pre-marathon eating: For the two nights prior, small pasta dishes – and, since he went to Fenway, a couple of beers.

Will he run next year? “When you’re done with a marathon, you don’t want to think about your next one.”