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Course Code: 
NUT 424
Course Period: 
Spring
Course Type: 
Core
Theoric: 
2
Practice: 
0
Lab: 
0
Credits: 
2
ECTS: 
3
Course Language: 
English
Course Coordinator: 
Courses given by: 
Course Objectives: 
The aim of this course is to make the students able to asses the nutritional requirements of athletes according to the their sport type and make proper recomendations.
Course Content: 

Nutrition according to the sport types and extremity

Course Methodology: 
Teaching Methods: 1: Lecture, 2: Case Study, 3: Problem Solving Technics 4: Discussion, 5: Simulation, 6: Group Study
Course Evaluation Methods: 
Assessment Methods: 1:Writing Exam 2: Multiple Choice Test 3: Blank Filling 4: True-False 5: Oral Examination 6: Presentation

Vertical Tabs

Course Learning Outcomes

Learning Outcomes

Program Learning Outcomes

Teaching

Methods

 

Assessment Methods

1) Knows the terms of physical activity, exercise and sport and their differences.

1,8

1,2,3

2,3,4

2) Explain the musculoskeletal system and exercise physiology.

1,8

1,2,3

2,3,4

3) Calculate the energy expenditure and requirement of the athletes.

1,8

1,2,3

2,3,4

4) Calculate the nutritional needs of athletes and plan appropriate menus.

1,8

1,2,3

2,3,4

5) Evaluates the nutrition of the athlete before, after and during the competition.

1,8

1,2,3

2,3,4

6) Explains ergogenic aids, doping, sports drinks-bars special products

1,8

1,2,3

2,3,4

7) Explain the relationship between nutrition, exercise and healthy life.

1,8

1,2,3

2,3,4

 

 

Course Flow

COURSE CONTENT

 

Week

 

Topics

Study Materials

1

INTRODUCTION

 

2

PHYSICAL ACTIVITY, EXERCISE AND SPORTS, PRINCIPLES IN EXERCISE PHYSIOLOGY

 

3

AN ATHLETE'S DIET, PERFORMANCE MEASUREMENTS

 

4

SKELETAL MUSCLE ANATOMY & PHYSIOLOGY ENERGY METABOLISM

 

5

MUSCLE ENDURANCE, MUSCLE POWER, CARDIORESPIRATORY SYSTEM

 

6

ENERGY EXPENDITURE, ENERGY REQUIREMENT, ASSESSING DIETARY INTAKE

 

7

MIDTERM

 

8

LOW ENERGY AVAILABILITY: RED-S SYNDROME/ THE RELATIVE ENERGY DEFICIENCY IN SPORTS SYNDROME, DEHYDRATION, REHYDRATION, SPORTS DRINKS

 

9

MACRONUTRIENTS REQUIREMENT: BEFORE, DURING AND AFTER DIFFERENT SPORTS COMPETITIONS

 

10

MACRONUTRIENTS REQUIREMENT: BEFORE, DURING AND AFTER DİFFERENT SPORTS COMPETITIONS

 

11

MICRONUTRIENTS

 

12

ERGOGENIC SUPPLEMENTS

 

13

EXERCISE, NUTRITION AND HEALTHY AGEING

 

14

OVERVIEW

 

15

OVERVIEW

 

 

Recommended Sources

RECOMMENDED SOURCES

Textbook

 

Additional Resources

Dan Benardot, Advanced Sports Nutrition, Second Edition.

 

Material Sharing

MATERIAL SHARING

Documents

 

Assignments

 

Exams

 
 

Assessment

ASSESSMENT

IN-TERM STUDIES

 

NUMBER

 

PERCENTAGE

Midterm

1

100

Total

 

100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE

 

60

CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE

 

40

Total

 

100

 

 

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM

No

Program Learning Outcomes

Contribution

1

2

3

4

5

1

Knows chemical structures of nutrients and human nutrition under different conditions thoroughly and uses proper sources for implementation. 

 

 

 

 

X

 

2

 Gains expertise in the scientific researh methods.

x

 

 

 

 

3

Knows spesific nutritional requirements of children and adolescents, and performs the necessary action by evaluating this information in an analytical manner under individual and social conditions.

 

 

X

 

 

4

Applies professional ethics and legal regulations within the framework of nutrition and diet counseling.

 

X

 

 

 

5

Knows the nutritional requirements specific to the periods of pregnancy and lactation, and performs the necessary action by evaluating this information in an analytical manner under individual and social conditions.

x

 

 

 

 

6

Knows adulthood diseases requiring nutritional therapy and acts regarding those processes.

x

 

 

 

 

7

Develops solutions for social nutrition problems and contributes to the development of plans and policies.

x

 

 

 

 

8

Gains abilitiy to communicate with his/her colleagues and applies the most appropriate and recent techniques in multi-disciplinary work.

 

 

 

X

 

9

Organizes activities aimed at improving nutritional status if necessary by determining the nutritional status of his/her environment.

x

 

 

 

 

10

Develops himself/herself and creativity by following the developments in his/her profession and related technologies, and can take initiative when necessary.

 

X

 

 

 

11

Knows the importance of food service systems institutions on human health and applies total quality management in production processes.

x

 

 

 

 

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities

Quantity

Duration

(Hour)

Total Workload (Hour)

Course Duration (Including the exam week: 15x Total course hours)

15

2

30

Hours for off-the-classroom study (Pre-study, practice)

15

2

30

Final examination

1

5

5

Total Work Load

 

 

65

Total Work Load / 25 (h)

 

 

2,6

ECTS Credit of the Course

 

 

3