Module Identifier SS32520  
Academic Year 2004/2005  
Co-ordinator Professor Jonathan H Doust  
Semester Semester 1  
Other staff Dr Mark Burnley  
Course delivery Practical   6 Hours  
  Lecture   20 Hours  
  Seminars / Tutorials   10 Hours  
Assessment TypeAssessment Length/DetailsProportion
Semester Exam2 Hours Examination  50%
Semester Assessment Coursework A 3,000 word report on a seven day dietary analysis 
Supplementary Exam Re-assessment of failed component 50%

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 weighed 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 impact 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


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 experiments
6. Provide understanding of the psychopysiology of appetite and food choice

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.

Reading Lists

Maghan, R.J. (2000) Nutrition in Sport Oxford, Blackwell
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
COMA report (1991) Dietary reference values for food energy and nutrients for the United Kingdom. Department of health and social subjects 41. HMSO, London
Guyton, A.C. and Hall, J.E. (1996) Textbook of medical physiology 9th ed. Saunders, Phil
Burke, L. & Deakin, V, (2000) Clinical sports nutrition 2nd ed. McGraw- Hill, London

Web Page/Sites
** Consult For Futher Information


This module is at CQFW Level 6