Course Outline. Department: Nutrition and Food Service Management. Course: NUTR 2500

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1 Course Outline Department: Nutrition and Food Service Management Course: NUTR 2500 Section: W01 Course Title: Sports Nutrition Credits: 3 Semester Year: 2011 Days/Hours/Classroom: On-Line Instructor Contact Name: Jill Anne McDowall Office Number: B029g Office Hours: Mondays 9:30am 11:30am (appointments recommended) Phone Number: Address: jmcdowall@langara.bc.ca Course Description In this course, students will discuss the role of nutrition for health, fitness and athletic performance. Topics covered include the basic principles of human nutrition and exercise; carbohydrate, fat and protein metabolism at rest and during exercise; energy balance and body composition; fluid and electrolyte balance; vitamin and mineral needs and issues for athletes; evaluation of sports foods, supplements and ergogenic aids, nutrition during training, competition and recovery; nutrition for special populations - women, children, youth and seniors; and nutrition assessment. Course Objectives To learn the concepts of normal nutrition and nutrition balance as it applies to athletes of various sports. To understand the processes of digestion, absorption, and transport of nutrients in the body as it applies to athletes. To learn the basic concepts of the various energy systems and their role in metabolism. To understand the roles and determine the macronutrient and micronutrient needs of athletes. To assess the diet of an athlete and apply sports nutrition knowledge to provide the fuel for physical activity, facilitating the repair and rebuilding process following hard physical work, and optimizing athletic performance in competitive events, while also promoting overall health and wellness. 1

2 Learning Outcomes 1.0 Comprehends the concept of normal nutrition and nutrition balance. 1.1 Describe nutrition, nutrition balance, and sports nutrition. 1.2 Explain the significance of studying sports nutrition. 1.3 Identify the basic nutrients. 1.4 Define enriched and fortified foods. 1.5 Introduce the basic nutrition guidelines. 1.6 Discuss how sports nutrition knowledge can be applied. 2.0 Understand the processes of digestion, absorption, and transport of nutrients in the body. 2.1 Describe the digestive system and the general functions. 2.2 Explain the basic structure of carbohydrates, how they are digested, absorbed, transported, and assimilated in the body. 2.3 Explain the basic structure of fats and how they are digested, absorbed, transported, and assimilated in the body. 2.4 Explain the basic structure or proteins and how they are digested, absorbed, transported, and assimilated in the body. 2.5 Explain how minerals, vitamins, and water are absorbed and transported in the body. 3.0 Assess a sample diet for balance and quality of nutrients. 3.1 Collect and analyze a one-day food record of an athlete. 3.2 Compare a sample diet to Canada's Food Guide to Health Eating (CFG) and the Dietary Reference Intakes (DRIs). 4.0 Understand and apply the Dietary Reference Intakes. 4.1 Define the DRIs. 4.2 Compare a sample diet to the DRIs and make appropriate recommendations. 5.0 Make specific recommendations to improve a sample diet. 2

3 5.1 Give recommendations as to how a sample diet can be changed to meet the recommendations of CFG and the DRIs. 6.0 Read food label information to assess nutritional quality of a food. 6.1 Define different aspects of food labels. 6.2 Practice reading food labels. 6.3 Explain how reading food labels can help athletes plan their diet. 7.0 Understand the basic mechanisms of energy metabolism. 7.1 Explain how the body produces energy. 7.2 Define energy metabolism and explain why understanding it is important. 7.3 Define energy and its basic forms. 7.4 Define adenosine triphosphate (ATP) and understand its role in the body. 7.5 Discuss how cells make ATP. 7.6 Describe the three energy systems. 7.7 Discuss the metabolic pathways associated with the aerobic breakdown of carbohydrates. 8.0 Calculate the macronutrient requirements of particular athletes. 8.1 Calculate carbohydrate needs for athletes of particular sports. 8.2 Identify how much fat is recommended in an athlete's diet. 8.3 Calculate the percentage of calories from fat can be calculated for specific foods. 8.4 Calculate how much protein should be consumed for athletes of particular sports. 9.0 Comprehend the role and function of macronutrients in the body. 9.1 Explain the different functions that carbohydrates serve in the body. 9.2 Explain how carbohydrates are utilized during exercise. 9.3 Explain the importance of fats. 9.4 Explain how fats can affect daily training and competitive performance. 9.5 Explain the main functions of proteins in the body and the concept of nitrogen balance. 3

4 10.0 Understand functions and sources of micronutrients (vitamins and minerals) Define vitamins Define minerals Explain the importance of vitamins and minerals Identify the dietary recommendations for vitamins and minerals Outline the functions of water-soluble vitamins, effects on energy systems, deficiency and toxicity symptoms, and importance to sports performance Outline the functions of fat-soluble vitamins, effects on energy systems, deficiency and toxicity symptoms, and importance to sports performance Outline the functions of the major minerals and trace minerals, effects on energy systems, deficiency and toxicity symptoms, and importance to sport performance Identify vitamin and mineral-rich food sources and meal-planning tips Recognize which vitamins or compounds have antioxidant properties Define phytochemicals Knowledge of role of nutrition in immune function among athletes Identify the effects of physical activity on the immune system Discuss the micro- and macronutrients involved in immune function Know strategies for sport nutrition to enhance athletic performance Define glycemic index and glycemic load and explain how they can be applied in sports nutrition Discuss the type, quantity, and timing of carbohydrate consumption before, during, and after exercise or competition Discuss what type, how much, and when fats should be consumed before, during, and after exercise Discuss the type, quantity, and timing of protein consumption before, during, and after exercise Explain the various factors that can affect the protein needs of athletes Apply the recommendations for fluid and electrolyte balance in athletes. 4

5 13.1 Explain the importance of water to normal body function Explain the concept of water balance and the consequences of not achieving it Determine the daily fluid needs of athletes Outline the importance of pre-exercise hydration and guidelines for its implementation Explain the importance of staying hydrated during exercise or competition and provide guidelines for its implementation Explain the importance of post-exercise hydration and provide guidelines for its implementation Demonstrate how to critically evaluate supplement and diet claims Identify and describe various nutrition claims Discuss protein supplementation and its place in sport nutrition Critically evaluate the evidence for and against ergogenic aids Define ergogenic aid Identify the various types of ergogenic aids Explain how dietary supplements differ from foods Define "doping" and discuss its ramifications in sport Identify commonly encountered doping substances used by athletes Know the recommendations and issues surrounding weight management among athletes Identify common weight management concerns for athletes Identify the components of energy intake and energy expenditure Outline the methods athletes use to lose weight Identify the weight loss concerns for athletes in weight-classification sports Describe methods used to help athletes gain weight healthfully Recognize risk factors of developing eating disorders Describe what happens when weight-loss methods develop into eating disorders Outline the diagnostic criteria for eating disorders. 5

6 Evaluation and Grading Evaluation of Learning % of Final Grade Sports Nutrition Myth Assignment 15 Athlete Case Study Assignment 25 Midterm Exam 20 Final Exam 30 Participation 10 Total 100 In order to pass the course, all assignments must be completed and all exams must be written as scheduled unless excused for documented medical reasons. A mark of 50% or higher on the midterm final exams must be achieved to pass the course. Unless arrangements have been made prior to the due date, late assignments will be penalized 10% per day until no greater score than 50% is possible. At that time the assignment will receive a mark of zero. All student work will be assessed according to the College Code of Academic Conduct (Appendix A: Student Handbook). Academic transgressions will result in penalties according to Langara Policy F1009 (February 2009). Regular attendance in class (ie: on-line) is required. Students who do not access the course after 2 weeks will be ineligible to write the final exam, and will be asked to withdraw from the course. Participation marks are given based on an analysis of both the quantity and quality of postings on the discussion board. Final percentage grades will be converted to letter grades using the grading scale below Mark Grade G.P.A. Mark Grade G.P.A % A % C % A % C % A % C % B % D % B 3.00 Below 50% F Nil 70-74% B Textbook (required) Fink, H.H., Burgoon, L.A., & Mikesky, A.E. (2009). Practial Applications in Sports Nutrition, 2nd Ed. Mississauga, ON: Jones and Bartlett. 6