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Sports Nutrition

Course CodeBRE303
Fee CodeS2
Duration (approx)100 hours
QualificationStatement of Attainment

Sports Nutrition Distance Learning Course.

  • Develop your understanding of the way nutrition relates to sporting performance.
  • Help sportsmen and athletes manage their diet.
  • Improve your own performance in sport.
  • Expand your career options to work in the fitness, health or sports industries.
  • Learn from experts with decades of experience.

Lesson Structure

There are 9 lessons in this course:

  1. Lesson 1 Introduction to Human and Sports Nutrition. This lesson gives the student a basic grounding in human nutrition as it relates to sport. Topics include: dietary nutrients; recommended daily intake; the balanced diet; carbohydrates (including the glycaemic index), fats and proteins.
  2. Lesson 2 Energy. This lesson explains the concept of chemical energy and how it is produced in the human body. Topics include: Calories and Kilojoules; energy systems and adenosine triphosphate; and aerobic vs anaerobic respiration.
  3. Lesson 3 Energy in the athlete’s body. This lesson examines how energy is utilised in the human body. Topics include: aerobic capacity; respiratory quotient; metabolism; stages of exercise; energy sources during exercise; and protein as an energy source.
  4. Lesson 4 The training diet. Looks at the principles of a training diet and how to design an effective training diet. Topics include carbohydrates; proteins and the protein needs of athletes; fats; other nutrients (such as antioxidants); and meal timing
  5. Lesson 5 The competition diet. In this lesson, the student will learn about the principles behind and how to design a diet for an athlete for the days leading up to, during and after a competition. Topics include carbohydrate loading and the carbohydrate needs of athletes; guidelines for pre competition eating; eating during competition; competition, fatigue and nutrition; and competition recovery requirements.
  6. Lesson 6 Fluids. Explains the importance of fluids in an athlete’s diet. Topics include: the function of water in the human body; fluid needs in humans; water and solute regulation in the body; electrolytes; water and body temperature regulation; fluid intake before, during and after exercise; and intra venous fluid replacement.
  7. Lesson 7 The athlete’s body composition. Teaches students about the body composition of an athlete, and methods of measuring body composition. Topics include: components of the human body; body composition assessment techniques; the importance of body composition to performance; and the body mass index.
  8. Lesson 8 Weight Management. This lesson examines effective methods for weight reduction and body fat control where they are deemed necessary. Topics include: the mechanics of weight loss; why athletes may want to lose weight; “making weight” and “cutting up”; weight loss and physical performance; overweight people; weight change and low energy diets; tips for losing body fat; key characteristics of a safe weight reduction diet; and eating disorders.
  9. Lesson 9 Training for Size and the use of Sports Supplements. Examines methods of increasing muscle mass and assesses the use of sports supplements. Topics include: how to gain weight; gaining muscle mass; evaluating the use of sports supplements; types of sports supplements; and supplements and drug testing.

Each lesson culminates in an assignment which is submitted to the school, marked by the school's tutors and returned to you with any relevant suggestions, comments, and if necessary, extra reading.


Scope of the Course:

This course is 100 hours of learning, covering all of the following, and more:

  • Introduction to Human and Sports Nutrition. This lesson gives the student a basic grounding in human nutrition as it relates to sport. Topics include: dietary nutrients; recommended daily intake; the balanced diet; carbohydrates (including the glycemic index), fats and proteins.
  • Energy. This lesson explains the concept of chemical energy and how it is produced in the human body. Topics include: Calories and Kilojoules; energy systems and adenosine triphosphate; and aerobic vs anaerobic respiration.
  • Energy in the athlete’s body. This lesson examines how energy is utilised in the human body. Topics include: aerobic capacity; respiratory quotient; metabolism; stages of exercise; energy sources during exercise; and protein as an energy source.
  • The training diet. Looks at the principles of a training diet and how to design an effective training diet. Topics include carbohydrates; proteins and the protein needs of athletes; fats; other nutrients (such as antioxidants); and meal timing
  • The competition diet. In this lesson, the student will learn about the principles behind and how to design a diet for an athlete for the days leading up to, during and after a competition. Topics include carbohydrate loading and the carbohydrate needs of athletes; guidelines for pre competition eating; eating during competition; competition, fatigue and nutrition; and competition recovery requirements.
  • Fluids. Explains the importance of fluids in an athlete’s diet. Topics include: the function of water in the human body; fluid needs in humans; water and solute regulation in the body; electrolytes; water and body temperature regulation; fluid intake before, during and after exercise; and intra venous fluid replacement.
  • The athlete’s body composition. Teaches students about the body composition of an athlete, and methods of measuring body composition. Topics include: components of the human body; body composition assessment techniques; the importance of body composition to performance; and the body mass index.
  • Weight Management. This lesson examines effective methods for weight reduction and body fat control where they are deemed necessary. Topics include: the mechanics of weight loss; why athletes may want to lose weight; “making weight” and “cutting up”; weight loss and physical performance; overweight people; weight change and low energy diets; tips for losing body fat; key characteristics of a safe weight reduction diet; and eating disorders.
  • Training for Size and the use of Sports Supplements. Examines methods of increasing muscle mass and assesses the use of sports supplements. Topics include: how to gain weight; gaining muscle mass; evaluating the use of sports supplements; types of sports supplements; and supplements and drug testing.

Examples of Issues and Tasks you may confront in this course.

What are essential nutrients?

  • What is the difference between fats and oils?
  • Briefly discuss the importance of carbohydrates, proteins and fats in the human diet.
  • Define energy.
  • Describe how ATP is converted to energy in the human body.
  • What is the difference between aerobic and anaerobic respiration?
  • How do actively contracting muscles get more ATP?
  • What are the two main sources of ATP for muscles that are performing intense activity?
  • Out of carbohydrates, fats and proteins, which substances provide the most efficient supply of energy to the human body?
  • Which energy sources are used throughout the exercise session?
  • Define the following terms:
    • Gluconeogenesis
    • RQ
    • VO2 max
    • TDEE
  • Name three things commonly measured during fitness tests.
  • Outline the primary differences between the nutritional needs of an athlete and the nutritional needs of members of the general population.
  • Design a diet for an athlete.
  • Why do athletes need to eat plenty of carbohydrates?
  • An athlete has just finished running a half marathon (21km). What advice would you give them to help speed their recovery?
  • Why do athletes need more fluid in their diet than the general population?
  • What are the signs of dehydration in an athlete?
  • Define the following terms:
    • Electrolyte
    • Body water balance
    • Dehydration
    • Hypohydration
    • Euhydration
    • Hyponatremia
  • Research three common ways of determining the % of body fat present.
  • Discuss the importance of body composition to sporting performance for a sport.
  • What is the difference between subcutaneous and visceral fat?
  • Research one of the eating disorders -
    • anorexia nervosa
    • bulimia nervosa
    • anorexia athletica
  • Why would an athlete want to lose weight?
  • What are five health risks of being overweight?
  • What are the possible benefits of lowered body fat in a sport.
  • What is the difference between a dietary supplement and a nutritional ergogenic aid?
  • Come up with three suggested meals for an athlete.
  • Research the effects of one of the nutritional ergogenic aids.

What Should Athletes Eat?

The food an athlete eats provides him/her with essential and non essential nutrients, plus other substances that affect the body. A good diet will provide the body with the right nutrients to utilise energy; to build and repair tissues and to regulate body processes. On the other hand, a poor diet may lead to health problems and less than optimum performance.

  • Essential nutrients are those that must be eaten because the body cannot produce adequate supplies on its own. Essential nutrients include Vitamin B1, Vitamin C, Calcium, Zinc, linoleic fatty acid, and many more. Non essential nutrients can be taken in via food, but the body can also manufacture them. For example, glucose can be eaten directly, or the body can break down other substances to produce it. A balanced diet must supply the body with the essential nutrients in the correct quantities.
  • Nutrients are required in different quantities, and can be classed as macronutrients if they are required in large amounts. Micronutrients are only required in small quantities. It is important to remember that certain nutrients can be toxic if they are supplied in higher quantities than the body needs.

Tips for Healthy Eating

  •  Balance food intake with regular exercise
  • Eat a wide variety of foods from the different food groups
  • Eat only a small amount of fatty foods, particularly those high in saturated fat and cholesterol
  • Eat plenty of whole grain products, fruit and vegetables, legumes and foods rich in complex carbohydrates and fibre
  • Choose food and drink which is low in sugar in preference to highly sugared products
  • Choose and cook food to have a low salt content
  • Drink alcohol only in moderation
  • Maintain adequate protein intake, with an emphasis on plant rather than animal protein sources
  • Choose foods to provide you with enough iron and calcium to meet your RDI
  • Practice good food preparation and food safety
  • Be cautious with the consumption of food additives and dietary supplements

 

Why study this course?

Sports Nutrition is an ideal course to study if you are working in the health and fitness industry and wanting to upgrade your skill set, specialise, or for professional development. It is also a great course to study on a personal level if you are interested in the nutritional components involved in the context of training, athletics and sports.

 

You can Enrol at Any Time

Enrolling is easy - just go to the "It's easy to enrol" box at the top of this page - this course is available to start at any time.

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Phone (UK) 01384 44272, (International) +44 (0) 1384 442752, or

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Meet some of our academics

Denise Hodges Promotions Manager for ABC retail, Fitness Programmer/Instructor, Small Business Owner, Marketing Coordinator (Laserpoint). Over 20 years varied experienced in business and marketing. More recently Denise studied naturopathy to share her passion for health and wellness. Denise has an Adv.Dip.Bus., Dip. Clothing Design, Adv.Dip.Naturopathy (completing).
Karen LeeNutritional Scientist, Dietician, Teacher and Author. BSc. Hons. (Biological Sciences), Postgraduate Diploma Nutrition and Dietetics. Registered dietitian in the UK, with over 15 years working in the NHS. Karen has undertaken a number of research projects and has lectured to undergraduate university students. Has co authored two books on nutrition and several other books in health sciences.
Lyn QuirkM.Prof.Ed.; Adv.Dip.Compl.Med (Naturopathy); Adv.Dip.Sports Therapy Over 30 years as Health Club Manager, Fitness Professional, Teacher, Coach and Business manager in health, fitness and leisure industries. As business owner and former department head for TAFE, she brings a wealth of skills and experience to her role as a tutor for ACS.
Melissa Leistra B.Ed., Masters Nutrition 16 yrs experience - in hosapitality, teaching, cooking Lives a self-sustainable lifestyle on a farm and raising all types of animals. experienced vegetarian/vegan cook and loves to create wholesome food using her slow combustion wood stove.


Check out our eBooks

Working With PeopleA job and careers guide for people who like working with people -covering everything from counselling and personnel management to marketing, health and education
Aerobic FitnessAerobic fitness contributes more to your quality of life than perhaps any other aspect of fitness! This updated version of Aerobic Fitness is full of information about the body and its functions. It also contains detailed illustrations of which exercises to use for individual muscle groups. 93 pages. 64 illustrations.
Human NutritionBoth a text for students, or an informative read for anyone who wants to eat better. While covering the basics, the book approaches nutrition a little differently here to some other books, with sections covering ”Modifying diet according to Genetic Disposition or Lifestyle”, “How to find Reliable Information on Nutrition” and “Understanding how Diet relates to Different Parts of the Body” (including Urinary, Digestive, Respiratory and Circulatory System, the Brain, etc). This ebook was written to complement the ACS Nutrition I course, and provides a solid foundation for anyone wanting to grasp a fundamental understanding of Human Nutrition. 41 pages
Nutritional TherapyDiscover how the way you eat can impact upon the affects of an illness. This book is unique, written by our health and nutritional scientists. Chapters cover: “Scope and Nature of Nutritional Therapy”, “How different factors Interact with Nutrition”, “Different Ways” and “Appropriate Therapeutic Responses for Different Health Issues” Thirty different conditions are covered from Mental Illness and Gastritis to Coeliac Disease and Osteoporosis.