|| SS12510 |
|| OPTIMAL NUTRITION FOR SPORT AND HEALTH |
|| 2004/2005 |
|| Professor Jonathan H Doust |
|| Semester 1 |
|| 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 Type||Assessment Length/Details||Proportion|
|Semester Exam||2 Hours Written Exam||100%|
|Supplementary Exam||2 Hours Written exam||100%|
Learning outcomesOn 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
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.
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.
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.
** 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
Fox, B. and Cameron, A. (1995) Food Science, nutrition and health. 6th edition
London: Edward Arnold
MAFF (1995) Manual of nutrition. 10th ed.
Maughan, R. (2000) Nutrition in sport.
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.
Doust, J (1999,2000) Reading food labels; Exercise and vegetarianism. Parts I and II. (July, Dec 1999 Feb 2000)
This module is at CQFW Level 4