PR3006 - Nutrition and Sports Science (2021/22)
|Module specification||Module approved to run in 2021/22|
|Module status||DELETED (This module is no longer running)|
|Module title||Nutrition and Sports Science|
|Module level||Foundation (03)|
|Credit rating for module||30|
|School||School of Human Sciences|
|Total study hours||300|
|Running in 2021/22||No instances running in the year|
The module introduces students to the application of the science of nutrition and sport in health and disease. It intends to offer a general insight into each area; students will discover the key concepts of nutritional and sport science.
The module will provide a greater understanding thereby allowing students with little or no sport or nutritional science background to progress to undertake a degree in Human Nutrition, Dietetics, Sport Science or Sports Therapy at level 4.
The aim of this module is to give students a greater awareness of nutrition and sports science. Students will be able to appreciate the role that diet and lifestyle choices have in promoting health. The module will aim to introduce the major food groups and their nutritional composition. Students will have a greater understanding of the concept that individual diet and lifestyle choices have in influencing health and disease. The module will also encompass an introduction to the sports science field, including but not limited to physiology, anatomy, psychology and coaching. Students will achieve an understanding as to the role of therapists and scientists in sport with particular attention to the ways in which these careers may help to increase performance or prevent injury.
• Basic anatomy including but not limited to bones, joints, muscles and ligaments.
• Scientific description of movement related to sports science principles.
• An introduction to psychology in sport and health.
• An introduction to coaching science.
• An introduction to human physiology.
• Understand the career opportunities available within the world of nutritional science, dietetics, sports therapy and sports science.
• Introduce nutritional science, the five food groups and key nutrients.
• Explore the concept of energy balance and relate it to the food we eat.
• Identify the digestion and absorption of food and basic gastrointestinal tract anatomy and physiology.
• Discover how nutrition can relate to health and consideration of different major health concerns.
• Introduce the idea of nutritional advice, health promotion and presenting to groups.
Balance of independent study and scheduled teaching activity
The module is primarily lecture (52 hours) and tutorial based (38 hours) supported by directed study and web-based material. The will also be some practical sessions (12 hours) to apply specific content to practice. There will be support of web based blended learning utilising the virtual learning environment to support the students’ progress. In total there will be 4 contact hours per week.
On successful completion of this module students will be able to:
1. Identify basic anatomy within the human body and injury to structures such as bone, muscle, ligament, tendon and cartilage.
2. Describe basic sports movements with reference to the relevant anatomy and basic biomechanics of movement.
3. Describe the application of science in sport using physiological, psychological and coaching principles.
4. Explain about energy derived from food, the major food groups and constituents of a healthy diet.
5. State how behaviour and society influences lifestyle and diet choices and in turn affect health and disease.
6. Describe techniques in the promotion of health through lifestyle choices and diet.
This module will be assessed by:
1. 2 x 30 minute on-line exams. Students will be expected to answer a series of multiple choice questions in a closed and controlled environment based on material taught during each module component; i.e. at the end of the sports segment and at the end of the nutrition segment of the module.
2. A 10 minute sports one-to-one practical/oral exam, whereby the students will be expected when given a sporting movement and by using appropriate anatomical and scientific language to describe the movements occurring relating to the bones, joints, muscles and muscular contractions.
3. A 25 minute presentation delivered by groups of 4 students. This will include 5 minutes allocated to each student to present within the group and 5 minutes for students to answer peer questions. The group will be expected to present on a common UK health promotion initiative and these will be assigned to each group. Students will be expected to describe the common UK health promotion initiative, encompassing information on the science behind the guidance and the target audience it is intended for. Students are also expected to be able to assess the success of the initiative. It will be a group presentation but carry an individual mark. Each group must submit a short signed account detailing their contribution to which components of the presentation on the day of the presentation.
Barasi M (2007). Nutrition at a Glance. Oxford, UK; Blackwell publishing.
Denby N, Baic S & Rinzler CA (2010). Nutrition for Dummies (UK edition, 2nd edition). London, UK; Wiley.
Department of Health (2012). Manual of Nutrition (12th edition). London, UK; The Stationary Office.
Geissler C & Powers H (2009). Fundamentals of Human Nutrition for students and practitioners in health sciences. London, UK; Churchill Livingstone.
Kent M (2006). Oxford Dictionary of Sports Science and Medicine (3rd edition). Oxford, UK; OUP.
Lean MEJ (2006). Fox and Cameron’s Food Science, Nutrition & Health (7th edition). London, UK; Hodder Arnold Publication.
Mann J & Truswell AS (editors) (2012). Essentials of Human Nutrition (4th edition). Oxford, UK; OUP.
Palastanga N, Field D & Soames R (2009). Anatomy and Human Movement; Structure and Function (5th edition.). Philidelphia, USA; Butterworth Heinemann.
Sharkey BJ & Gaskill SE (2006). Sport Physiology for Coaches. Leeds, UK; Human Kinetics.
The Nutrition Society (2009). Introduction to Human Nutrition (2nd edition). Oxford, UK; Wiley-Blackwell