NUTRITION AND DIETETIC (ENGLISH)
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

Course Introduction and Application Information

Course Code Course Name Semester Theoretical Practical Credit ECTS
NTD4062 Sports Nutrition Fall 2 0 2 6
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

Language of instruction: English
Type of course: Departmental Elective
Course Level: Bachelor’s Degree (First Cycle)
Mode of Delivery: Hybrid
Course Coordinator : Assist. Prof. YONCA SEVİM
Recommended Optional Program Components: NONE
Course Objectives: To be able to plan nutritional and dietary approaches specific to exercise to improve performance and prevent disability and disease risks by determining nutritional requirements for professional or amateur athletes

Learning Outcomes

The students who have succeeded in this course;
1-Learns the energy and macro-nutrient requirements of athletes
2-Learns physical activity types and energy metabolisms, compares their differences.
3-Evaluates the micro-nutrient requirements of athletes.
4-Evaluates nutrition characteristics of athletes before, during, after competition and training.
5- Learns the importance of liquid consumption
6-Defines ergogenic aids, makes comparisons about ergogenic aids
7-Learns to evaluate of energy metabolism measurement methods and body composition of athletes, importancy of weight management
8-Learns the specialties in special condition (women, child, vegetarian) nutrition

Course Content

To regulate the nutrition of all individuals who are interested in sports, to inform them about nutritional support products, to have information about exercise physiology, to define the nutritional requirements of athletes that differ from the general population.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Introduction - Energy metabolism and sports branches
2) Carbohydrates and Carbohydrate Loading Protocols at the Athlete's Feed
3) Proteins in Athlete's Nutrition
4) Fats/Oils in sports nutrition
5) Micronutrients such as vitamins and minerals in sports, hydration of sportsmen
6) Nutrition principles before, during and after competition
7) Anthropometric Assessment in Sports, Body Weight Control
8) Determination of Energy Requirement and Practical Applications for Sportsmen
9) Midterm Exam
10) Feeding athletes in special situations (eating disorders, female athletes, etc.)
11) Nutrition in Children and Adolescent Sportsmen
12) Nutritional ergogenic aids
13) Menu Planning for Sportsmen
14) Course evaluation

Sources

Course Notes / Textbooks: Haftalık olarak dağıtılacaktır / Weekly distributed by the course lecturer
References: International Sports Nutrition Society, American Collage of Sports Medicine, WHO, International Olympic Committee, Australian Sports Commission
Egzersiz ve Spor Yapanlar İçin Beslenme (Prof. Dr. Gülgün Ersoy, Nobel Yayıncılık,2004);
Fiziksel Uygunluk (Fitnes) Spor ve Beslenme İle İlgili Temel Öğretiler (Prof. Dr. Gülgün Ersoy, Ata Ofset Matbaacılık, 2013);
Egzersiz Fizyolojisi (Editör: Emin Ergen, Nobel Yayıncılık, 2007);
Nancy Clark's Sports Nutrition Guidebook (Fifth edition)

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Homework Assignments 1 % 10
Midterms 1 % 30
Final 1 % 60
Total % 100
PERCENTAGE OF SEMESTER WORK % 40
PERCENTAGE OF FINAL WORK % 60
Total % 100

ECTS / Workload Table

Activities Number of Activities Duration (Hours) Workload
Course Hours 14 2 28
Study Hours Out of Class 14 8 112
Homework Assignments 1 12 12
Midterms 1 2 2
Final 1 2 2
Total Workload 156

Contribution of Learning Outcomes to Programme Outcomes

No Effect 1 Lowest 2 Low 3 Average 4 High 5 Highest
           
Program Outcomes Level of Contribution
1) To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. 4
2) To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. 3
3) To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) 4
4) To use healthcare, information technologies for Nutrition and Dietetic practice and research. 3
5) To communicate effectively with advisee, colleagues for effective professional relationships. 3
6) To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. 3
7) To use life-long learning, problem-solving and critical thinking skills. 5
8) To act in accordance with ethical principles and values in professional practice. 2
9) To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. 1
10) To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. 2
11) To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. 1
12) To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. 1