The main features of the athlete nutrition and nutritional differences in different positions and conditions are to be informed.
Prerequisite(s)
-
Corequisite(s)
-
Special Requisite(s)
-
Instructor(s)
Uzm. Dyt. Mestan Çilekçi
Course Assistant(s)
Research Assistant Nursena Uyarer
Schedule
This course is not offered in this academic year.
Office Hour(s)
-
Teaching Methods and Techniques
Lecture Question-Answer Discussion Practice and Application
Principle Sources
Manore M., Thompson J. Sports nutrition for health and performance. Human Kinetics, USA, 2000.
Other Sources
-McArdle WD, Katch FI, Katch VL. Exercise physıology: Energy, Nutrition and Human Performance.Williams and Wilkins A Waverly Company, 1996.
-Food and Nutrition Board, Institute of Medicine, The Role of Protein and Amino acids in Sustaining and Enhancing Performance, National Academy Press, Washington, 1999.
-www.acsm.org/index.asp
-www.aapsm.org
-www.ama-assn.org
-www.asmi.org
-www.ncaa.org
-www.eatright.org
Course Schedules
Week
Contents
Learning Methods
1. Week
Sports nutrition history, sports dietitian and team dietitian
Lecture Question-Answer Discussion Practice and Application
2. Week
General exercise physiology
Lecture Question-Answer Discussion Practice and Application
3. Week
Energy needs and energy resources in sports
Lecture Question-Answer Discussion Practice and Application
4. Week
Carbohydrates, proteins and oils in the athlete's diet
Lecture Question-Answer Discussion Practice and Application
5. Week
Vitamins and minerals in athletes
Lecture Question-Answer Discussion Practice and Application
6. Week
Fluids and electrolytes in the athlete's diet
Lecture Question-Answer Discussion Practice and Application
7. Week
Midterm
8. Week
Nutrition Before, During and After Training and Competition
Lecture Question-Answer Discussion Practice and Application
9. Week
Determination of Nutritional Status and Body Composition in Athletes, Practical Applications
Lecture Question-Answer Discussion Practice and Application
10. Week
Calculation of Energy Needs in Athletes
Lecture Question-Answer Discussion Practice and Application
11. Week
Weight Management in Athletes
Menu Planning in Athletes
Lecture Question-Answer Discussion Practice and Application
12. Week
Ergogenic Supplements and Sports Food
Lecture Question-Answer Discussion Practice and Application
13. Week
Preparing nutrition and sportsman's diet program in different sports branches, practical applications
Lecture Question-Answer Discussion Practice and Application
14. Week
Preparing nutrition and sportsman's diet program in different sports branches, practical applications
Lecture Question-Answer Discussion Practice and Application
15. Week
Final exam
16. Week
Final exam
17. Week
Final exam
Assessments
Evaluation tools
Quantity
Weight(%)
Midterm(s)
1
40
Homework / Term Projects / Presentations
1
10
Final Exam
1
50
Program Outcomes
PO-1
It covers the issues of determining and evaluating general health problems related to nutrition. To be able to communicate effectively between individuals, both written and verbal, to be able to work as an interdisciplinary team.
PO-2
To be able to explain Nutrition and Dietetic practices using this knowledge, to develop materials and to provide evidence-based data.
PO-3
Identification of the needs of clients for their nutritional and dietary recommendations, identification of individual treatment protocols, and evaluation of results.
PO-4
Ability to follow plans, policies, laws, regulations, legislation affecting the profession of dieticians, to assume personal responsibility in professional practices and decisions taken.
PO-5
To be able to identify and solve the ethical problems that may arise in the dietitian-client relationship and to develop strategies that will help the clients to choose safe, healthy and accessible foods.
PO-6
Nutrition and Dietetic students and stays, professional trainings and internships.
PO-7
To provide a qualified nutrition and dietetic service, to improve health, to prevent diseases and treatments, to apply professional knowledge and skills in food and beverage sector.
PO-8
Ability to have adequate knowledge of basic knowledge, scientific stance and professional skills in nutrition, nutrition, dietetics, management and other fields.
PO-9
Planning, implementation, follow-up and evaluation of appropriate medical nutrition treatment considering individual's socio-cultural and economic structure and nutrition habits.
PO-10
To be able to evaluate factors affecting nutrient quality of individual and society in food production-consumption chain and to be able to apply standards and legal regulations on nutritional safety and safety.
Learning Outcomes
LO-1
Professionals who are engaged in sports at a professional level and those who are engaged in amateur sports learn points to be aware of in their feeding.
LO-2
The subjects of sportsmen are examined according to their gender, age, daily physical activity and sporting seasonings according to their training and competition periods.
