Applied Nutrition for Sports Performance - SPOR5330

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Module delivery information

Location Term Level1 Credits (ECTS)2 Current Convenor3 2021 to 2022
Canterbury
Autumn Term 5 15 (7.5) Lucy Hale checkmark-circle

Overview

This module takes basic nutrition to the next level in an applied manner. The different needs of different sports persons are considered. Students will gain critical knowledge of common nutrition data collection and analysis methods.
Topics include:

Elements of digestion, absorption and energy metabolism
Nutrition requirements for different sports and different types of individuals
Changing body mass and related issues
Nutritional Strategies
Nutrition data collection and analysis

Details

Contact hours

Total contact hours: 16
Private study hours: 134
Total study hours: 150

Method of assessment

3000 word Nutritional Report – 100%

Indicative reading

Burke, L. & Deakin, V. (2010). Clinical Sports Nutrition, 4th edn. McGraw and Hill
Burke, L. (2007). Practical Sports Nutrition. Human Kinetics
Jeukendrup, A. & Gleeson, M. (2010). Sport Nutrition. An Introduction to Energy Production and Performance, 2nd edn. Human Kinetics.

See the library reading list for this module (Canterbury)

See the library reading list for this module (Medway)

Learning outcomes

The intended subject specific learning outcomes. On successfully completing the module students will be able to:

Review and apply knowledge of nutrition in relation to sport
Review factors that may influence the nutritional requirements of sporting disciplines.
Compare and contrast different methods of nutrition data collection and analysis

The intended generic learning outcomes. On successfully completing the module students will be able to:

Numeracy – evidenced via working with formulae necessary to identify energy intake/ expenditure and the analysis of nutritional intake.
Communication, presentation and information technology - through the use of dietary analysis software to carry out analysis of nutritional intake. This data is then discussed and presented in a nutrition report.
Problem solving – achieved through research methods, analysis and adequate dietary recommendations.
Ability to plan and manage learning - through completing self-directed study necessary to successfully complete the required assignment and tasks set during this module.

Notes

  1. Credit level 5. Intermediate level module usually taken in Stage 2 of an undergraduate degree.
  2. ECTS credits are recognised throughout the EU and allow you to transfer credit easily from one university to another.
  3. The named convenor is the convenor for the current academic session.
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