Wayland Baptist University Plainview Campus School of Education

EXSS 3307- Nutrition & Human Performance
Spring 2015
Wayland Baptist University
Plainview Campus
School of Education
Division of Exercise & Sport Science
An introduction to nutrition as it relates to sport and human performance; the science behind
sport nutrition and rationale behind the nutrition guidelines.
WBU Mission Statement
Wayland Baptist University exists to educate students in an academically challenging,
learning-focused, and distinctively Christian environment for professional success and
service to God and humankind.
Sarah Lowdon, M.S., CSCS
[email protected]
Office: 806.291.3830
Office Hours
By Appointment
Women’s Soccer Office
Located opposite the Wheeler Building
Class Meeting Time & Location:
Laney Center, Room 205
Tues/Thur. 9:25-10:40
Dunford M, Doyle JA. Nutrition for Sport and Exercise. 3rd Ed. Wadsworth Cengage
Learning, 2015. ISBN: 978-1-285-75249-5
Additional Resources
Available through WBU & Online Libraries (www.wbu.edu/lrc)
Cengage BrainLearning Website – Register and Enter ISBN Book #978-1-285-75249-5
EXSS 1112- Foundations of PE & Sport
Course Outcome Competencies
1. To explore the food you eat, what drives your food decisions, and how that relates
to sports and exercise
2. To understand what healthy eating is and recognize the tools available to guide
healthy eating decisions
3. To understand the basic digestive processes in the human body.
4. To understand macronutrients and micronutrients and their function in your body
and what effect exercise has on them.
5. To know, comprehend, and apply the language of the profession
6. To prepare you for the nutrition-related aspects of your future career.
Attendance Requirements
Students should make every effort to attend all class meetings. All absences must be
explained to the satisfaction of the instructor who will decide whether the omitted work
may be made up. Any student who misses twenty–five (25%) or more of the regularly
scheduled class meetings will receive a grade of F for that course. Tardies of more than
15 minutes will be counted toward this percentage. Absences for athletic and universityrequired activities will not.
Work due when a student is scheduled to be absent for any reason should be turned-in
INCLUDING ATHLETIC EVENTS. If you are ill or have an unplanned absence, all work
must be turned-in before or at the next class meeting.
Disability Statement
In compliance with the Americans with Disabilities Act of 1990 (ADA), it is the policy of
Wayland Baptist University that no otherwise qualified person with a disability be
excluded from participation in, be denied the benefits of, or be subject to discrimination
under any educational program or activity in the university. The Coordinator of
Counseling Services serves as the coordinator of students with a disability and should be
contacted concerning accommodation requests at (806) 291-3765. Documentation of a
disability must accompany any request for accommodations.
Course Requirements and Grading Criteria
4 Exams- 60% Total
Exam 1: Chap 1, 2, 3- 15%
Exam 2: Chap 4, 5, 6 – 15%
Exam 3: Chap 7, 8, 9- 15%
Exam 4: Chap 10, 11, 12, 13- 15%
4 Projects- 40% Total
Research Project (3) - 10%
Vitamin/Mineral Project- 10%
Nutrition Log Project- 10%
Scenario Project- 10%
Extra Credit –Quizzes or Other assignments – up to 10%
Grades are assigned based on percentages
below: A: 90-100 points
B: 80-89.9 points
C: 70-79.9 points
D: 60-69.9 points
F: Less than 60 points OR absent more than 25% of class time (see attendance
Grade Appeals
Students shall have protection through orderly procedures against prejudices or
capricious academic evaluation. A student who believes that he or she has not been
held to realistic academic standards, just evaluation procedures, or appropriate
grading, may appeal the final grade given in the course by using the student grade
appeal process described in the Academic Catalog. Appeals may not be made for
advanced placement examinations or course bypass examinations. Appeals are limited
to the final course grade, which may be upheld, raised, or lowered at any stage of the
appeal process. Any recommendation to lower a course grade must be submitted
through the Executive Vice President/Provost to the Faculty Assembly Grade Appeals
Committee for review and approval. The Faculty Assembly Grade Appeals Committee
may instruct that the course grade be upheld, raised, or lowered to a more proper
Tentative Semester Schedule
Tuesday, Jan. 13
Chapter 1- Intro to Sports
Chapter 1
Thursday, Jan. 15
Tuesday, Jan. 20
Chapter 2- Defining Energy Chapter 2
Thursday, Jan. 22
3- Energy Systems
Chapter 3
& Exercise (Part 1)
Tuesday, Jan. 27
Chapter 3- Energy Systems
& Exercise (Part 2)
Thursday, Jan. 29
Chapters 1-3
Tuesday, Feb. 3
Exam 1
Thursday, Feb. 5
Tuesday, Feb. 10
Thursday, Feb. 12
Tuesday, Feb. 17
Chapter 4- Carbohydrates
Chapter 4
Chapter 5- Proteins
Chapter 5
Chapter 4
Chapter 5
Research Project 1
Thursday, Feb. 19
Tuesday, Feb. 24
Thursday, Feb. 26
Tuesday, March 3
Thursday, March 5
Tuesday, March 10
Thursday, March 12
MARCH 16-20
Tuesday, March 24
Thursday, March 26
Tuesday, March 31
Chapter 6- Fats
Chapter 6
Exam 2
Chapter 7- Water &
Chapter 8- Vitamins
Vitamin/Mineral Projects
Chapter 9- Minerals
Exam 3
Thursday, April 2
Tuesday, April 7
Thursday, April 9
Chapter 10- Diet Planning
Chapter 10
Chapter 11- Weight & Body
Tuesday, April 14
Chapter 11
Thursday, April 16
Chapter 12- Disordered
Eating & Exercise Patterns
in Athletes
Tuesday, April 21
Chapter 6
Chapters 4-6
Chapter 7
Chapter 8
Vit/Min Proj Due
Chapter 9
Chapters 7-9
Chapter 10
Chapter 11
Chapter 11
Nutrition Log
Project Due
Chapter 12
Chapter 12
Tuesday, April 29
Chapter 13- Diet & Exercise Chapter 13
for Lifelong Fitness/Health
Thursday, May 1st
Exam 4
Thursday, April 23
Research Project 2
Scenario Project
Research Project 3
Chapters 10-13
*Please come with questions on review days. These are for you - no formal presentation will
be given.
Project Descriptions
Research Article Projects (3)- DUE January 29, February 26, and April 29
You will find THREE (one due each date) research articles, published within the past 3 years,
related to nutrition (bonus points if the article is also tied to exercise, but this is NOT required).
These articles must come from THREE different sources. For example, if you get one from the
American Journal of Clinical Nutrition, the other 2 must be from different sources. One of the
three articles MUST be from a peer-reviewed journal. However, they do not ALL have to be
from peer-reviewed journals, you may get them from a magazine, such as Women’s Health, or
from a website.
For each article you will do a short write-up (2 pages, double-spaced, or less) covering the
following topics:
- What was the source of this article? Is it a reputable source? How do you know if it is
reputable or not? You MUST include the citation of the article in APA format
- What type of research study is this? Is it a case study, an epidemiological study, or an
experimental study? (AT LEAST one of your three articles must be an experimental
study). If it was experimental, what design did they use?
- Was it a good study? Did they follow good protocol and guidelines? What were the
limitations of the study?
- Would you recommend others to read this study?
- Will this affect your diet? If so, how? Would it affect recommendations you would give
to a future client?
Vitamin/Mineral Project- DUE March 12
You will be assigned 2 vitamins or 2 minerals to be presented to the class on the assigned day.
This should be a short presentation (8-10 minutes total, at the most) and will be graded on
CREATIVITY, should be memorable!
The presentation must include the following:
- Name of vitamin & any other names it may be called
- Daily Needs
- Functions
- Solubility (vitamins only)
- Name of & what happens with a deficiency or toxicity
- Food Sources
- Other important information as you see fit.
- Any source you used to get your information.
Nutrition Log Project- DUE April 14
You will record what you eat for five days straight (must include at least 1 weekend day).
Please try to eat as normally as possible. You will create a profile and log this information into
the USDA’s Super Tracker website (https://www.supertracker.usda.gov/default.aspx). Please
print your log from each day that you record.
After you record this information, you will analyze it. Using the “My Reports” section, you will
print the following reports:
- Food Groups & Calories
- Nutrients
- Food Details
o Under Food Groups & Oils select:
 Grains
 Vegetables
 Fruit
 Dairy
 Protein Foods
 Oils
o Under Limits select
 Total Calories
o Under Nutrients select
 Protein (g)
 Protein (% Calories)
 Carbohydrate (g)
 Carbohydrate (% Calories)
 Total Fat
 Saturated Fat
After you print these reports, you will answer the following questions, thoroughly, on a
separate document.
- How does your actual intake compare to your recommended intake? Is that what
you expected? Why or why not?
- List at least 3 things that you are currently doing well on in your diet.
- List at least 3 things that you can improve on.
- What most influences your dietary habits? (For example, schedule, parents, friends’
food choices, etc.)
- Come up with 2 short term and 2 long term goals for fixing the “problem areas” in
your diet
Scenario Project- DUE April 23
You will pick one of the following scenarios and complete it fully. This should be a very
thorough, well thought-out project, using all the information you have learned throughout the
semester. This project is to be completed individually, but feel free to use any other outside
resources as you deem fit.
In addition to what the specific scenario specifies, for each of the scenarios, you will include:
- Any extra details related to the scenario. Don’t be afraid to be VERY specific. For
example, you may want to expand onto their personal lives, their body types, their
positions, etc. When you finish with it, the scenario should be a full page doublespaced.
- A list of guidelines for your client to follow, include carbohydrate, protein, and fat
percentages, amounts of vitamins and minerals, and amounts of beverages and
- A 3-day specific menu (breakfast, lunch, dinner, and snacks) of what your client
should be eating and how much they should be eating. For each day, you should
also include a statement of why you selected what you did and why it would be
beneficial for your client.
- A list of any dietary supplements you think your client should be taking in addition to
their normal diet and why they would need that.
- A resources list in APA format.
Scenario A:
Your client is an 18 year old male, freshman, division 1 collegiate basketball player.
After starting fall conditioning with you (the strength and conditioning coach) and team
practices, he is having trouble keeping on enough weight. He comes to you worried that he
won’t receive as much playing time because of his size and is looking for recommendations.
You should advise him on calorie amounts, macronutrient percentages, micronutrients, and
anything else you think necessary. Keep in mind that, although the school has an athlete-only
dining hall, he will still be eating cafeteria food and is limited to three meals per day in the
Scenario B:
Your client is a 30 year old female professional triathlete and you have recently been
hired as her personal trainer. When taking her physical and medical history, you discover that
two years ago she was forced to take a year off of competition due to stress fractures in her
feet. She trains 7 days a week for up to 6 hours a day and travels all over the world for
competitions. Advise her on calorie amounts, macronutrient percentages, micronutrients, and
anything else you think necessary. Keep in mind her travel schedule, but know that she is
provided with a personal chef when she is home.
Scenario C:
Your client is a 16 year old male who is a high school wrestler. Because of the roster, his
coach wants him to wrestle a weight class lower than he did last year, but, so far, he has not been
able to drop the weight. The season officially starts in three weeks and he has come to you for help
on how to lose the weight in a healthy manner. Advise him on calorie amounts, macronutrient
percentages, micronutrients, and anything else you think necessary. Keep in mind that he is still in
high school and lives in his parent’s house.
Scenario D:
A scenario of your choice. Please email me a general outline (similar to the ones above) at least a
week before the project is due for approval.