The course is offered to students of any study field.
The capacity limit for the course is 25 student(s).
Current registration and enrolment status: enrolled: 3/25, only registered: 0/25, only registered with preference (fields directly associated with the programme): 0/25
The aim of the course is to explain the basic concepts related to sports nutrition; students obtain information about the current knowledge in sports nutrition and will be able to apply and integrate the information into the sports training and competition. This course provides and highlights key areas of sports nutrition. It deals primarily with general nutritional principles. Specifically it draws on examples from various sports to illustrate the nutritional goals of athletes in training and competition.
Overview of sports nutrition (basics, terminology)
Nutrition issues in preparation for competition and training, during exercise and for recovery after training and competition
Hydration strategies pre, during and post competition and training; dehydration in sport
Nutrition issues in an endurance athlete - the role of carbohydrates
Nutrition in a strength athlete - the role of protein
Sport specific nutrition (team sports, winter sports, etc.)
Application of nutritional supplements in sports environment; the role of ergogenic aids
Specific health issues related to sports nutrition; nutrition for special populations: children and the aging athlete
BURKE, Louise and Vicki DEAKIN. Clinical Sports Nutrition. 4th ed. Sydney: McGraw-Hill Companies, 2010. xix, 715. ISBN 9780070277205. info
BENARDOT, Dan. Advanced sports nutrition. 2nd ed. Champaign, Ill.: Human Kinetics, 2012. xii, 411. ISBN 9781450401616. info
Sports nutrition. Edited by Ron J. Maughan. Chichester: Wiley-Blackwell, 2014. xiv, 666. ISBN 9781118275764. info
Sports nutrition : enhancing athletic performanc. Edited by Bill I. Campbell. New York: CRC Press, 2013. xv, 321. ISBN 9781466513587. info
Theoretical lectures including practical discussion - specific training / competition nutritional strategies; the evidence based rationale for using nutritional supplements and justification of the selected food components; in the last lecture students orally present selected case studies.
- attendance (1 absence allowed)
- seminar work
Language of instruction
Further comments (probably available only v češtině)
The course is taught each semester.
Information on course enrolment limitations: Minimální počet studentů zapsaných do předmětu je 12. Nebude-li tento limit naplněn, je děkan FSpS oprávněn zrušit konání předmětu.