I just ran my first marathon yesterday in St. Louis and finished at 3:54:41 and you are better prepared then me.
I never had one 45/m week and had to take 3 weeks off about 2 months before the marathon because of an injury. My 20 mile training run 2 weeks before the marathon was hell -- I hit the wall at about 16 miles and had to walk/run the rest, but never hit the wall during the race. I attribute that to a good tapering the final week (I did not run at all the 3 days prior and only ran 10 miles the last week) and the adrenalin of the race.
I would recommend even less running this week to ensure a good tapering, but more importantly to give your injury as much time as possible to heal. The power of tapering will surprise you - it will make you feel fresh at the race and this is one week where less is definitely more.
As for eating, I ate a ton the week prior -- lots of carbs and little fat. I had no alcohol or caffeine, and drank a lot of water. I wanted to make sure I was hydrated. Remember that what you eat 2 days before will have more effect than what you eat the day before.
I literally enjoyed every mile of the race (miles 21-25 the least, though to be honest) and given your trianing, you will to if you force yourself to take it easy this week. Final edvice, force yourself to run at your pace at the beginning. For the first 3 miles it seemed like I was being passed by everyone, but I forced my self to stay at my pace (about 8:50) and have no doubt that is why I was able to finish fairly strong.
Good luck and have fun -- let us know how it goes.
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