Department of Education, Unit Catalogue 2007/08 |
ED10125 Sports nutrition |
| Credits: 6 |
| Level: Certificate |
| Semester: 2 |
| Assessment: EX 100% |
| Requisites: |
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Aims: This unit aims to introduce students to both the theory underpinning commonly used nutritional techniques and also gain the ability to apply the concept of dietary analysis.
Learning Outcomes: Students completing this unit will understand the function of major macronutrients and micronutrients in the context of athletic training and performance as well as the principles and practice of rehydration. They will acquire practical skills in applying the principle of energy balance to assess dietary intake of sports performers. Students will also develop a depth of understanding that enables them to evaluate the value of nutrient supplements and the benefits of dietary manipulation pre and post competition. Students will gain knowledge of the eating disorders that sports performers are vulnerable to. Students will acquire an appreciation of how different food preparation techniques can influence a foods nutrient quality. Skills: The following key skills are either taught (T) and/or facilitated (F) and/or assessed (A) in this unit: * Concise, time-bound and effective written communication (F/A) * Ability to select, analyse and present numerical data (T) * Ability to apply theory into practice (T/F) * Ability to select and use appropriate ideas to produce a coherent response to a pre-set question (T/F/A) * Ability to work independently, without close supervision or guidance (F/A) Content: Students will study: * Macro- and micro- nutrients considering fluid intakes, balanced diet, time of year, age and stage of maturation of athlete, health of athlete, athletic training and athletic performance. * Dietary intake, including RDA, RNI, LRNI and EAR, caloric balance, nutrient balance, and fluid intake. * Assessments of nutrient intake utilising food diaries, recall methods, manual and computer -based analysis. * Feedback methods (written, oral, computer-based) of reporting a nutrient analysis. * Nutrient supplements considering ergogenic aids, fluid based and food-based issues. * Dietary manipulation for pre- and post- competition. * The process of dehydration and its physiological effects on performance, including appropriate strategies for rehydration and recovery. * Eating disorders - anorexia nervosa, anorexia athletica, bulimia and food faddism. * Food preparation considering boiling, steaming, microwaving, frying, grilling and their effect on nutrient content. |