module specification

This module applies student’s knowledge and experience of metabolic nutrition and applied nutrition to a critical understanding of the nutritional and practical dietary needs of physically active sports people. This module focuses on a range of sporting groups and addresses individual diets. It examines exercise types; macro- and micronutrient requirements; food-based practical dietary considerations in relation to training and competition and current issues and research in sports nutrition. Hydration and performance. Ethical, legal and professional aspects of sports nutrition practice. Sports nutrition policy.

This content of this module will draw upon prior knowledge and practical experience in basic nutrition science and applied nutrition/public health nutrition together with an understanding of exercise physiology. It aims to integrate the disciplines of metabolic nutrition, applied and public health nutrition to enhance an understanding of the demands of sport and exercise upon nutritional requirements. This will then be taken further to develop practical skills for the translation of these needs into dietary strategies and dietary advice for individuals and groups engaged in sport and exercise. Sports nutrition policy is addressed at club and governing body levels.

1. Metabolic demands of exercise and sports. Exercise types, fatigue. Energy, macro- and micronutrient requirements of sports people. Thermoregulation in the athlete. Fluid and electrolyte balance, needs and status. Nutritional supplements/ergogenic aids, sports drinks. Training and competition - metabolic demands. Requirements, reference values and recommendations. Reference to specific groups, eg vegetarians, children, women, veterans, disabled. Body weight and composition. Immune function, overtraining. Disordered eating patterns.
2. Factors to be taken into account when working with sportspeople.
3. Working with the individual sportsperson, teams and agencies. Dietary assessment. Dietary intervention and advice - strategies and approaches. Menu design, preparation and evaluation. Religion and cultural factors. Whole person approach. Strategies for teams and other groups. Training and competition - dietary strategies.
4. Monitoring and evaluation of advice and practice. Policy and strategy formulation. Ethics. Professionalism, reflection and professional development.
5. Recent research in sport nutrition. Teaching/education aids.

The module will consist of a programme of lecturer-led lectures (24 h) and seminars/workshops/practical (12 h). The former will introduce students to the theoretical concepts, whilst the latter will apply these to various case studies and practical examples. A proportion of the module will be devoted to the case study research and tutorial support for the assessment, together with self-directed study time. The case study report will take a practitioner-focused reflective approach.

Upon successful completion of the module, students will be able to:
1. Outline the metabolic and physiological demands of exercise and sports (including competition and training) and discuss their impact upon nutritional requirements and recommendations for individuals and groups
2. Outline the factors to be taken into account when embarking upon a dietary intervention programme
3. Assess the current dietary intake of individuals and groups and identify the specific nutritional needs of individuals engaged in exercise and sport and those of specific sporting groups
4. Translate the nutritional requirements into food-based dietary advice, menus, strategies and policies for individuals, teams, groups and organisations.
5. Initiate effective practice in sports nutrition and make ethical evaluations.
6. Demonstrate professionalism and reflection within the discipline.

Assessment will be via a time-constrained unseen examination (1.5h) (learning outcomes 1, 2, 3, 6), an extended case study report (learning outcomes, 2, 3, 4, 5). The case study will consist of a real individual or group engaged in exercise or sport and followed through the process of dietary assessment or evaluation, diet formulation and implementation; dietary monitoring and evaluation of intervention. All aspects would be taken into account including training programme, competition and outside demands e.g. work, family commitments. To pass the module, an aggregate mark of at least 50% must be obtained.

Bean A. 2013. The Complete Guide to Sports Nutrition. 7th rev. Edn. London; Bloomsbury Sport.
Brouns F. 2009. Essentials of Sports Nutrition. 2nd ed. London: Wiley.
Burke, L, Deakin V, Ed., 2015. Clinical Sports Nutrition, 5th ed., Beijing; McGraw-Hill.
Griffin J. 2001. Food for Sport. London; Crowood Press Ltd.
Jeukendrup A & Gleeson M. 2010. Sports Nutrition 2nd ed. Human Kinetics Publishers.
Lanham-New S ed. 2011. Sport and Exercise Nutrition (The Nutrition Society Textbook). London; John Wiley & Sons. (core)
McArdle WD, Katch, FI, Katch V.L. 2012.Sports and Exercise Nutrition, 4th Edn. Philadelphia;Lippincott, Williams & Wilkins.
Maughan R. 2004. Food, Nutrition and Sports Performance 2. The IOC Consensus Conference on Sports Nutrition. London; Routledge. (core)
Williams, C., & J.T., Devlin, Ed. 1994.Foods Nutrition and Sports Performance. London; E&FN Spon Publ.