Module Identifier SS12510  
Module Title OPTIMAL NUTRITION FOR SPORT AND HEALTH  
Academic Year 2005/2006  
Co-ordinator Professor Jonathan H Doust  
Semester Semester 1  
Other staff Dr Mark Burnley  
Course delivery Lecture   10 x 1 hour lectures  
  Practical   10 hours weighted diet recording and computer analysis  
  Other   8 hours preparation of poster and 2 hours talking wall  
Assessment
Assessment TypeAssessment Length/DetailsProportion
Semester Exam2 Hours Written Exam100%
Supplementary Exam2 Hours Written exam100%

Learning outcomes

On successful completion of this module students should be able to:
Demonstrate a base of knowledge concerning key dietary manipulations relevant to sport and health

Evaluate dietary information and show judgment about its scientific significance

Complete a one day weighed dietary survey and analyse this for nutritional composition using a computer program

Brief description

From the athlete seeking a sporting edge to the obese individual seeking a more healthy bodyweight, the manipulation of dietary intake is common. This module is concerned with the science underpinning a range of common dietary practices including vitamin supplements, vegetarianism, protein intake and diets for weight loss. The module will include a weighed dietary survey so students can study their own diet.

Aims

Manipulating nutritional intake is widespread whether it be the elite athlete seeking a performance edge through vitamin supplementation or the overweight person choosing a protein-heavy diet to lose weight. This module is designed to give students a rational, scientific approach to the consideration of a set of common dietary manipulations. In this way they will develop a base of knowledge along with skills in evaluating evidence.

Content

Vitamin and mineral supplementation, the special place of iron in sport and exercise nutrition, protein and amino acid requirements for strength development, vegetarianism, weight loss. Underpinning scientific frameworks concerning energy balance, protein pool, selected aspects of biochemistry, reference nutrient intakes. Practicals will include a weighed dietary survey and computer-aided analysis.

Module Skills

Communication The poster session will develop written and oral communication  
Improving own Learning and Performance Dietary data collection, analysis and presentation require time management. Independent study and organisation of material required for the exam.  

Reading Lists

Books
** Recommended Text
COMA (1991) Dietary reference values for food and energy nutrients for the U.K. Department of health report on health and social subjects #41 HMSO: London
Fox, B. and Cameron, A. (1995) Food Science, nutrition and health. 6th edition London: Edward Arnold
MAFF (1995) Manual of nutrition. 10th ed. London:HMSO
McArdle, W., Katch, V. (2001) (2001) Exercise physiology: energy, nutrition and human performance. 5th ed. Baltimore: Lippencott, Williams and Wilkins
Ridgewells, J. (1996) Examining foor and nutrition. Oxford: Heinemann
Maughan, R. (2000) Nutrition in sport. Oford: Blackwell

Articles
Doust, J (1999,2000) Reading food labels; Exercise and vegetarianism. Parts I and II. (July, Dec 1999 Feb 2000) Fitpro

Notes

This module is at CQFW Level 4