Module Identifier SS32520  
Academic Year 2003/2004  
Co-ordinator Professor Jonathan H Doust  
Semester Intended for use in future years (Taught over 2 semesters)  
Next year offered 2005  
Next semester offered 2  
Course delivery Practical   15 Hours  
  Lecture   20 Hours  
  Seminars / Tutorials   10 Hours  
Assessment TypeAssessment Length/DetailsProportion
Semester Exam Coursework A 3,000 word report on a seven day dietary analysis50%
Semester Exam2 Hours Examination A Two hour examination50%
Supplementary Exam Re-assessment of failed component 

Learning outcomes

On completion of this module students should be able to...

1. Demonstrate a detailed knowledge of the conceptual basis to governmental dietary intake recommendations
2. Undertake a full weighted dietary analysis and critically interpret the resulting data
3. Demonstrate a detailed knowledge of energy supply and demand during exercise of differing intensities and durations
4. Evaluate the impace of dietary manipulations on sports performance and on health
5. Demonstrate the ability to place knowledge into practical situations with the exercise of good judgement

Brief description

Proper nutrition is an essential aspect of sports and exercise performance as it provides energy for mechanical work and essential nutrients for the synthesis and maintenance of tissues. Improper nutrition can lead to diminished sports performance and health-related problems such as obesity. This module explores relevant nutritional theory and the application to practical situations in sport and exercise. Students will study the conceptual basis to recommended intakes of vitamins, minerals and energy nutrients and consider the effect of manipulating intakes through supplementation and restriction. Particular emphasis will be placed on energy, nitrogen balance and water balance. Practical activities will include a full weighed dietary analysis; water balance during exercise in hot environments; and effect of manipulating carbohydrate availability on endurance performance. Coverage of appetite and the psychology of food choice will ensure students will be able to apply their knowledge to real-world situations with due pragmatism.


1. Introduce students to the theoretical bases to governmental recommendations on nutritional intakes
2. Develop knowledge of energetics with respect to demand and supply of energy nutrients under different exercise loads
3. Provide understanding of the dynamics of protein and water balance
4. Examine the impact of dietary manipulations on performance and health
5. Examine selected issues through practical examinations
6. Provide understanding of the psychopysiology of appetite and food choice

Reading Lists

McArdle, W.D., Katch, F.I. and Katch, V.L. (2001) Exercise physiology, energy, nutrition and human performance 5th ed. Lea and Febiger, Phil
Neumann, G (1999) Nutrition in Sport Meyer & Meyer, Aachen
Williams, M.H. (1999) Nutrition for health, fitness and sport 5th ed. WCB/McGraw-Hill, Boston, Mass
Burke, L. & Deakin, V, (2000) Clinical sports nutrition 2nd ed. McGraw- Hill, London
COMA report (1991) Dietary reference values for food energy and nutrients for the United Kingdom. Department of health and social subjects 41. HMSO, London
Maghan, R.J. (2000) Nutrition in Sport Oxford, Blackwell
Guyton, A.C. and Hall, J.E. (1996) Textbook of medical physiology 9th ed. Saunders, Phil

Web Page/Sites
** Consult For Futher Information


This module is at CQFW Level 6