Academic Year of Degree:
2024/25
441 - Degree in Human Nutrition and Dietetics
29218 - Sport: Nutrition and Food
Teaching Plan Information
Academic year:
2024/25
Subject:
29218 - Sport: Nutrition and Food
Faculty / School:
229 - Facultad de Ciencias de la Salud y del Deporte
Degree:
441 - Degree in Human Nutrition and Dietetics
ECTS:
6.0
Year:
3
Semester:
First semester
Subject type:
Compulsory
Module:
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1. General information
This subject provides knowledge of the physiological adaptations that occur during exercise, both in the short and long term. In addition, it provides the basis for knowing the nutritional needs of the athlete, to assess their nutritional status and make a specific dietary planning.
These approaches are aligned with the Sustainable Development Goals of the United Nations 2030 Agenda ( https://www.un.org/sustainabledevelopment/es/), their learning results provide training and competence to contribute in some measure to their achievement: Goal 3: Health and Wellness, 12: Goal 12: Responsible Production and Consumption
2. Learning results
In order to pass this subject, the students shall demonstrate they has acquired the following results:
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To understand the basics of exercise physiology.
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To plan, perform and interpret the evaluation of the nutritional status of healthy subjects in the sports field.
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To evaluate and calculate the nutritional requirements in different sports activities, according to the physiological state and specific needs of the athlete.
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To apply the knowledge of physiological adaptations in exercise to understand the type of metabolism of the athlete, their nutritional needs and to elaborate a dietary plan according to their type of physical activity.
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To collaborate in the planning of menus and diets adapted to the needs of athletes, and to provide dietary advice to individuals and groups involved in sports activities.
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To be able to base the scientific principles that support the intervention of the Dietitian-Nutritionist, subjecting their professional performance to scientific evidence.
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To know, critically evaluate and know how to use and apply the sources of information related to nutrition, food, lifestyles and health aspects.
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To have the ability to prepare reports and complete records related to the professional intervention of the Dietitian Nutritionist.
3. Syllabus
Theory
Functional structure of the muscle. Biophysics of contraction. Muscle metabolism. Free radicals, antioxidants.
Physiological adaptations: haematological, cardiovascular, respiratory, renal, digestive, hormonal, thermoregulation, altitude, hyperbaria.
Nutritional needs: nutritional status, energy expenditure, macro, micronutrients and water. Dietary planning for the athlete: endurance and strength sports.
Ergogenic aids, health promotion, eating disorders.
Practices and case solving
Anthropometric assessments and somatotype and somatocarta analysis. Skeletal muscle biophysics. Cardiovascular and respiratory adaptations. Variation of blood glucose.
Dietary planning in training and pre- and post-exertion (competition) situations. Dietary planning for muscle mass gain. Dietary planning of a sportsman/woman
4. Academic activities
1. Master classes: 40 hours (1.6 ECTS).
2. Practical seminars in the classroom/computer room. 10 hours (0.4 ECTS)
3. Laboratory practices. 10 hours (0.4 ECTS) To be held at the Biomedical Laboratory of the Río Isuela Pavilion or at other areas of the centre.
4. Assessment 5 hours (0,2 ECTS)
5. Study. 70 hours (3,4 ECTS)
5. Assessment system
The assessment of the learning results will consist of:
1) First midterm: written exam, which will account for 100% of the final grade , and will address theoretical and practical knowledge.
The test will consist of:
- Five multiple-choice questions of theoretical content, only one correct (35%)
- Short open-ended questions on theoretical content (35%)
- Questions related to practices and seminars (30%)
- Second midterm: the test will have the same characteristics and sections as the first midterm.
6. Sustainable Development Goals
3 - Good Health & Well-Being
12 - Responsible Production and Consumption