Providing nutrition suggestions for sportive individuals from different age groups, for exercise-nutrition, and health relationship.
Course Content
This course contains; Importance of sports nutrition,
Applications in Turkey and abroad,Energy requirements of athletes,Macro ve micro nutrient needs for athletes,Exercise physiology,Macro and micro nutrient requirements and their effect on performance,Nutrition on competition period,Menu planning for athletes,Body composition and detection methods in athletes,Presentation on fluid consumption and body composition,Ergogenic support,Nutrition characteristics of athletes in special environmental conditions,Sports nutrition in special cases,Nutrition in cases of injury,Overview.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Understand the practices related to sports nutrition in our country.
10, 12, 13, 16, 9
A
2. Define the duties and powers of the sports dietician.
10, 12, 13, 16, 9
A
3. Define the special aspects of athletes nutrition.
10, 12, 13, 16, 9
A
4. Understands nutrition characteristics according to sports branches.
10, 12, 13, 16, 9
A
5. Determine nutrition practices in training centers.
10, 12, 16, 9
A
Teaching Methods:
10: Discussion Method, 12: Problem Solving Method, 13: Case Study Method, 16: Question - Answer Technique, 9: Lecture Method
Assessment Methods:
A: Traditional Written Exam
Course Outline
Order
Subjects
Preliminary Work
1
Importance of sports nutrition
Lecture notes
2
Applications in Turkey and abroad
Lecture notes-slides
3
Energy requirements of athletes
Lecture notes
4
Macro ve micro nutrient needs for athletes
Lecture notes
5
Exercise physiology
Guest lecturer presentation
6
Macro and micro nutrient requirements and their effect on performance
Lecture notes
7
Nutrition on competition period
Lecture notes
8
Menu planning for athletes
Lecture notes
9
Body composition and detection methods in athletes
Lecture notes
10
Presentation on fluid consumption and body composition
Video presentation
11
Ergogenic support
Lecture notes
12
Nutrition characteristics of athletes in special environmental conditions
Lecture notes
13
Sports nutrition in special cases
Lecture notes
14
Nutrition in cases of injury
Lecture notes
15
Overview
Preparation of exams
Resources
Powerpoint presentations
1. Ersoy G. Fiziksel uygunluk, egzersiz ve spor yapanların beslenmesi, Nobel yayıncılık, Ankara
2. Nancy Clark. Nutrition for sports, USA
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
They have basic knowledge in the field of Nutrition and Dietetics.
2
Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases.
X
3
Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations.
X
4
Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines.
X
5
Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
X
6
Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
X
7
Uses at least one foreign language to reach, evaluate and use it for professional development.
8
Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
X
9
Communicates effectively both verbally and written in occupational field.
X
10
They have general cultural knowledge that profession requires.
X
11
Develop positive attitudes toward lifelong learning and turn them into behavior.
Assessment Methods
Contribution Level
Absolute Evaluation
Rate of Midterm Exam to Success
50
Rate of Final Exam to Success
50
Total
100
ECTS / Workload Table
Activities
Number of
Duration(Hour)
Total Workload(Hour)
Course Hours
14
3
42
Guided Problem Solving
14
6
84
Resolution of Homework Problems and Submission as a Report
0
0
0
Term Project
0
0
0
Presentation of Project / Seminar
3
15
45
Quiz
0
0
0
Midterm Exam
3
5
15
General Exam
3
5
15
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
201
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(201/30)
7
ECTS of the course: 30 hours of work is counted as 1 ECTS credit.
Detail Informations of the Course
Course Description
Course
Code
Semester
T+P (Hour)
Credit
ECTS
SPORTS NUTRITION
-
Spring Semester
3+0
3
7
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of Course
Turkish
Course Level
Second Cycle (Master's Degree)
Course Type
Elective
Course Coordinator
Prof.Dr. Gülgün ERSOY
Name of Lecturer(s)
Prof.Dr. Gülgün ERSOY
Assistant(s)
Aim
Providing nutrition suggestions for sportive individuals from different age groups, for exercise-nutrition, and health relationship.
Course Content
This course contains; Importance of sports nutrition,
Applications in Turkey and abroad,Energy requirements of athletes,Macro ve micro nutrient needs for athletes,Exercise physiology,Macro and micro nutrient requirements and their effect on performance,Nutrition on competition period,Menu planning for athletes,Body composition and detection methods in athletes,Presentation on fluid consumption and body composition,Ergogenic support,Nutrition characteristics of athletes in special environmental conditions,Sports nutrition in special cases,Nutrition in cases of injury,Overview.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Understand the practices related to sports nutrition in our country.
10, 12, 13, 16, 9
A
2. Define the duties and powers of the sports dietician.
10, 12, 13, 16, 9
A
3. Define the special aspects of athletes nutrition.
10, 12, 13, 16, 9
A
4. Understands nutrition characteristics according to sports branches.
10, 12, 13, 16, 9
A
5. Determine nutrition practices in training centers.
10, 12, 16, 9
A
Teaching Methods:
10: Discussion Method, 12: Problem Solving Method, 13: Case Study Method, 16: Question - Answer Technique, 9: Lecture Method
Assessment Methods:
A: Traditional Written Exam
Course Outline
Order
Subjects
Preliminary Work
1
Importance of sports nutrition
Lecture notes
2
Applications in Turkey and abroad
Lecture notes-slides
3
Energy requirements of athletes
Lecture notes
4
Macro ve micro nutrient needs for athletes
Lecture notes
5
Exercise physiology
Guest lecturer presentation
6
Macro and micro nutrient requirements and their effect on performance
Lecture notes
7
Nutrition on competition period
Lecture notes
8
Menu planning for athletes
Lecture notes
9
Body composition and detection methods in athletes
Lecture notes
10
Presentation on fluid consumption and body composition
Video presentation
11
Ergogenic support
Lecture notes
12
Nutrition characteristics of athletes in special environmental conditions
Lecture notes
13
Sports nutrition in special cases
Lecture notes
14
Nutrition in cases of injury
Lecture notes
15
Overview
Preparation of exams
Resources
Powerpoint presentations
1. Ersoy G. Fiziksel uygunluk, egzersiz ve spor yapanların beslenmesi, Nobel yayıncılık, Ankara
2. Nancy Clark. Nutrition for sports, USA
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
They have basic knowledge in the field of Nutrition and Dietetics.
2
Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases.
X
3
Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations.
X
4
Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines.
X
5
Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
X
6
Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
X
7
Uses at least one foreign language to reach, evaluate and use it for professional development.
8
Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
X
9
Communicates effectively both verbally and written in occupational field.
X
10
They have general cultural knowledge that profession requires.
X
11
Develop positive attitudes toward lifelong learning and turn them into behavior.
