FSpS:e054 Applied Sports Nutrition - Course Information
e054 Applied sports nutritionFaculty of Sports Studies
- Extent and Intensity
- 0/2/0. 4 credit(s). Type of Completion: zk (examination).
- Mgr. Michal Kumstát, Ph.D. (lecturer), Ing. Lucia Štulrajterová (deputy)
- Guaranteed by
- Mgr. Michal Kumstát, Ph.D.
Department of Health Promotion - Faculty of Sports Studies
Contact Person: Mgr. Andrea Kakulidu
Supplier department: Department of Health Promotion - Faculty of Sports Studies
- Course Enrolment Limitations
- The course is also offered to the students of the fields other than those the course is directly associated with.
The capacity limit for the course is 20 student(s).
Current registration and enrolment status: enrolled: 0/20, only registered: 0/20, only registered with preference (fields directly associated with the programme): 0/20
- Fields of study the course is directly associated with
- Multidisciplinary studies at Faculty of Sport Studies (programme CST, KOS)
- Multidisciplinary studies (programme FSpS, KOS)
- Course objectives
- 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.
- Learning outcomes
- After completing the course student will be able to:
- characterize the specifics of sports nutrition;
- will be aware of current valid nutritional recommendations for athletes in support of the regeneration and sports performance;
- apply the basic knowledge of nutrition to the environment of various sports disciplines;
- to assess and correct the nutritional needs of athletes resulting from the difficulty of the training process;
- search and synthesize information on sports nutrition in recent literature;
- apply specific nutritional strategies to optimize sport performance;
- to analyze the athlete's nutritional status;
- identify health risks arising from the difficulty of the training process, recommend appropriate nutritional measures to eliminate health risks;
- To individualize an athlete's nutritional plan with respect to the specific needs of the athlete resulting from the annual training cycle (weight reduction, weight maintenance or weight gain, preparation for competition);
- recommend the use of dietary supplements and sports foods on the basis of current knowledge.
- 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
- recommended literature
- 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
- Teaching methods
- 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.
- Assessment methods
- - attendance (1 absence allowed) - seminar work
- Language of instruction
- Further Comments
- The course is taught each semester.
The course is taught: every week.