Course Detail
Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| SPORT NUTRITION | BES3216428 | Spring Semester | 2+0 | 2 | 4 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Prof.Dr. Gülgün ERSOY |
| Name of Lecturer(s) | Prof.Dr. Gülgün ERSOY |
| Assistant(s) | |
| Aim | The aim of this course is to teach the energy, macronutrient, micronutrient, and fluid requirements of athletes and their effects on physical performance; to provide knowledge of nutrition strategies and dietary supplements aimed at enhancing performance; to instruct on methods for managing body weight and body composition; and to present the nutritional principles applicable during training and competition periods. |
| Course Content | This course contains; Identification of sports and excersize nutrition, Who is the sport dietician?,Fundamental Principles of Nutrition in Exercise and Sport,Energy Systems and Energy Requirements in Exercise and Sport,Female Athlete Triad and Relative Energy Deficiency in Sport,Macronutrient Requirements in Athletes,Micronutrient Requirements in Athletes,The Importance of Hydration in Athletes,Pre-Competition, During-Competition, and Post-Competition Nutrition in Athletes,Nutritional Periodization and Menu Planning Principles in Athletes,Ergogenic Aids and Dietary Supplements,Assessment of Nutritional Status in Athletes,Weight Management and Body Composition Measurement Methods in Athletes,Case Study in Sports Nutrition,Case Study in Sports Nutrition. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| 1. Distinguish and explain the basic principles for sports and exercices | 14, 16, 9 | A, C |
| 2. Evaluate the athlete nutritional needs. | 14, 16, 9 | A, C, E |
| 3. Explain the post-excersize and pre-excersize nutrition principles for the athletes during, before and after the training and other sportive activities. | 14, 16, 9 | A, C |
| 4. Explain the sports nutrition and related strategies for the athletes who will exercise in different environments and situations. | 14, 16, 9 | A, C |
| Teaching Methods: | 14: Self Study Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, C: Multiple-Choice Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Identification of sports and excersize nutrition, Who is the sport dietician? | Preparation of the related sources from the recommended sources |
| 2 | Fundamental Principles of Nutrition in Exercise and Sport | Preparation of the related sources from the recommended sources |
| 3 | Energy Systems and Energy Requirements in Exercise and Sport | Preparation of the related sources from the recommended sources |
| 4 | Female Athlete Triad and Relative Energy Deficiency in Sport | Preparation of the related sources from the recommended sources |
| 5 | Macronutrient Requirements in Athletes | Preparation of the related sources from the recommended sources |
| 6 | Micronutrient Requirements in Athletes | Preparation of the related sources from the recommended sources |
| 7 | The Importance of Hydration in Athletes | Preparation of the related sources from the recommended sources |
| 8 | Pre-Competition, During-Competition, and Post-Competition Nutrition in Athletes | Preparation of the related sources from the recommended sources |
| 9 | Nutritional Periodization and Menu Planning Principles in Athletes | Preparation of the related sources from the recommended sources |
| 10 | Ergogenic Aids and Dietary Supplements | Preparation of the related sources from the recommended sources |
| 11 | Assessment of Nutritional Status in Athletes | Preparation of the related sources from the recommended sources |
| 12 | Weight Management and Body Composition Measurement Methods in Athletes | Preparation of the related sources from the recommended sources |
| 13 | Case Study in Sports Nutrition | Preparation of the related sources from the recommended sources |
| 14 | Case Study in Sports Nutrition | Preparation of the related sources from the recommended sources |
| Resources |
| Lecture notes |
| - Burke L, Deakin V. Clinical Sports Nutrition. McGraw-Hill Education, Australia, 2015. - Ersoy G. Egzersiz ve Spor Yapanlar için Beslenme. Nobel Yayın Dağıtım, Ankara, 2012. - Dunford M, Doyle JA. Nutrition for sports and exercise. Wadsworth Cengage Learning, USA, 2012. - Clark,N. Sports Nutrition Guidebook, Fourth edition, Human Kinetics, USA, 2008 - American College of Sports Medicine - International Olympic Committee - My Sports Science - Ersoy G, Eskici G. "Pratik Uygulamalar." - Ersoy G. Spor Beslenmesi Pratik Uygulamalar - Ersoy G. Sporcular için Beslenme Rehneri - Ersoy G. Sağlıklı Yaşam İçin Egzersiz ve Beslenme - Ersoy G. Besin Destekleri Rehberi -Ömür, S. & Ersoy, G., (2025). Beslenme ve egzersizin kronik hastalıklarla ilişkisi ve spor beslenmesi: Güncel sistematik derlemeler. İstanbul Medipol Üniversitesi Yayınları ISBN:9786054797868 |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | PQ-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 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | |||||
| 4 | PQ-4. Gains effective knowledge and skills in mass food service systems and manages processes such as menu planning, production, hygiene, and food safety. | X | |||||
| 5 | PQ-5. 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 | |||||
| 6 | PQ-6. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 7 | PQ-7. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 8 | PQ-8. Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 9 | PQ-9. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 10 | PQ-10. Communicates effectively both verbally and written in occupational field. | X | |||||
| 11 | PQ-11. They have general cultural knowledge that profession requires. | X | |||||
| 12 | PQ-12. Develop positive attitudes toward lifelong learning and turn them into behavior. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 2 | 28 | |||
| Guided Problem Solving | 14 | 3 | 42 | |||
| Resolution of Homework Problems and Submission as a Report | 1 | 16 | 16 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 1 | 15 | 15 | |||
| General Exam | 1 | 20 | 20 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 121 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(121/30) | 4 | |||||
| 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 |
|---|---|---|---|---|---|
| SPORT NUTRITION | BES3216428 | Spring Semester | 2+0 | 2 | 4 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Prof.Dr. Gülgün ERSOY |
| Name of Lecturer(s) | Prof.Dr. Gülgün ERSOY |
| Assistant(s) | |
| Aim | The aim of this course is to teach the energy, macronutrient, micronutrient, and fluid requirements of athletes and their effects on physical performance; to provide knowledge of nutrition strategies and dietary supplements aimed at enhancing performance; to instruct on methods for managing body weight and body composition; and to present the nutritional principles applicable during training and competition periods. |
| Course Content | This course contains; Identification of sports and excersize nutrition, Who is the sport dietician?,Fundamental Principles of Nutrition in Exercise and Sport,Energy Systems and Energy Requirements in Exercise and Sport,Female Athlete Triad and Relative Energy Deficiency in Sport,Macronutrient Requirements in Athletes,Micronutrient Requirements in Athletes,The Importance of Hydration in Athletes,Pre-Competition, During-Competition, and Post-Competition Nutrition in Athletes,Nutritional Periodization and Menu Planning Principles in Athletes,Ergogenic Aids and Dietary Supplements,Assessment of Nutritional Status in Athletes,Weight Management and Body Composition Measurement Methods in Athletes,Case Study in Sports Nutrition,Case Study in Sports Nutrition. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| 1. Distinguish and explain the basic principles for sports and exercices | 14, 16, 9 | A, C |
| 2. Evaluate the athlete nutritional needs. | 14, 16, 9 | A, C, E |
| 3. Explain the post-excersize and pre-excersize nutrition principles for the athletes during, before and after the training and other sportive activities. | 14, 16, 9 | A, C |
| 4. Explain the sports nutrition and related strategies for the athletes who will exercise in different environments and situations. | 14, 16, 9 | A, C |
| Teaching Methods: | 14: Self Study Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, C: Multiple-Choice Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Identification of sports and excersize nutrition, Who is the sport dietician? | Preparation of the related sources from the recommended sources |
| 2 | Fundamental Principles of Nutrition in Exercise and Sport | Preparation of the related sources from the recommended sources |
| 3 | Energy Systems and Energy Requirements in Exercise and Sport | Preparation of the related sources from the recommended sources |
| 4 | Female Athlete Triad and Relative Energy Deficiency in Sport | Preparation of the related sources from the recommended sources |
| 5 | Macronutrient Requirements in Athletes | Preparation of the related sources from the recommended sources |
| 6 | Micronutrient Requirements in Athletes | Preparation of the related sources from the recommended sources |
| 7 | The Importance of Hydration in Athletes | Preparation of the related sources from the recommended sources |
| 8 | Pre-Competition, During-Competition, and Post-Competition Nutrition in Athletes | Preparation of the related sources from the recommended sources |
| 9 | Nutritional Periodization and Menu Planning Principles in Athletes | Preparation of the related sources from the recommended sources |
| 10 | Ergogenic Aids and Dietary Supplements | Preparation of the related sources from the recommended sources |
| 11 | Assessment of Nutritional Status in Athletes | Preparation of the related sources from the recommended sources |
| 12 | Weight Management and Body Composition Measurement Methods in Athletes | Preparation of the related sources from the recommended sources |
| 13 | Case Study in Sports Nutrition | Preparation of the related sources from the recommended sources |
| 14 | Case Study in Sports Nutrition | Preparation of the related sources from the recommended sources |
| Resources |
| Lecture notes |
| - Burke L, Deakin V. Clinical Sports Nutrition. McGraw-Hill Education, Australia, 2015. - Ersoy G. Egzersiz ve Spor Yapanlar için Beslenme. Nobel Yayın Dağıtım, Ankara, 2012. - Dunford M, Doyle JA. Nutrition for sports and exercise. Wadsworth Cengage Learning, USA, 2012. - Clark,N. Sports Nutrition Guidebook, Fourth edition, Human Kinetics, USA, 2008 - American College of Sports Medicine - International Olympic Committee - My Sports Science - Ersoy G, Eskici G. "Pratik Uygulamalar." - Ersoy G. Spor Beslenmesi Pratik Uygulamalar - Ersoy G. Sporcular için Beslenme Rehneri - Ersoy G. Sağlıklı Yaşam İçin Egzersiz ve Beslenme - Ersoy G. Besin Destekleri Rehberi -Ömür, S. & Ersoy, G., (2025). Beslenme ve egzersizin kronik hastalıklarla ilişkisi ve spor beslenmesi: Güncel sistematik derlemeler. İstanbul Medipol Üniversitesi Yayınları ISBN:9786054797868 |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | PQ-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 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | |||||
| 4 | PQ-4. Gains effective knowledge and skills in mass food service systems and manages processes such as menu planning, production, hygiene, and food safety. | X | |||||
| 5 | PQ-5. 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 | |||||
| 6 | PQ-6. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 7 | PQ-7. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 8 | PQ-8. Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 9 | PQ-9. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 10 | PQ-10. Communicates effectively both verbally and written in occupational field. | X | |||||
| 11 | PQ-11. They have general cultural knowledge that profession requires. | X | |||||
| 12 | PQ-12. Develop positive attitudes toward lifelong learning and turn them into behavior. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |