Maui Community College
Course Outline
1. Alpha and Number
Food Science and Human Nutrition 286
FSHN 286
Course Title
Sports Nutrition
Credits
3
Date of Outline
October 2006
2. Course Description
Introduces nutritional concerns of the athlete in relation to
his or her sports performance. Covers the carbohydrate,
fat, protein, water and vitamin/mineral requirements of the
athlete, and how to make wise food choices. Looks at fad
diets, and facts and fallacies about supplement use, pre and
post event meals, body weight and composition. Reviews
the relationship between nutrition, exercise, and health.
Formerly FSHN 290
3. Contact Hours/Type
3 hours lecture
4. Prerequisites:
FSHN 185 or consent.
Approved by:_____________________________________Date_________________
5. General Course Objectives:
To provide the student with research based information on nutrition and the
athlete so that they can provide sound information in coaching, training and in
their personal lives.
For detailed information on how FSHN 286 focuses on the Maui Community
College general education standards, see the attached curricular grid.
FSHN 286 fulfills four of the 10 credits for the Natural Science requirement for
the Maui Community College A.A. and A.S. degrees.
FSHN 286 fulfills the General Education Core Diversification requirements for
the University of Hawai’i at Manoa for Natural Science, Biological Sciences
(D/B.) The General Education Diversification hallmarks achieved by this course
include
uses the terminology of the biological sciences;
involves knowledge and theories relating to processes in the biological sciences;
and
demonstrates inquiry that is guided by observation/experiment.
6. Student Learning Outcomes:
Upon Successful completion of this course, the student should be able to:
a. Use a food group plan to develop a sound diet for an athlete
b. Identify the impact that carbohydrates make on athletic performance
c. Discuss the vulnerability of the athlete to fads and experimentation with
foods and supplements.
d. Identify varying nutrient needs from each of the food groups based on
exercise intensity.
e. Compare and critique the various sources of information available on
nutritional requirements and athletic performance.
f. Provide a nutritional sound pre and post event meal, based on the activity
provided.
g. Discuss body composition in relation to weight in pounds
h. Evaluate weight loss programs, or personal pursuits in terms of
performance and health.
i. Comprehend methods for determining body composition, including
calipers, circumference measurement and bioelectrical impedance.
7. Recommended Course Content and Approximate Time Spent on Each Topic:
1-2 Weeks
Introduction to the class
Review of the syllabus
Review the 6 classes of nutrients, carbohydrates, fats, proteins,
water, vitamins and minerals, a,b,c,d
1-2 Weeks
Principles of sports and exercise, a,b
Oxygen deficit, oxygen debt, a,b
Frequency, intensity and time of exercise b,d
Energy source pathways, immediate, short term and long term, d
1-2 Weeks
Exercise and Nutrition, a,b,c,d,e
Determine energy requirements, nutrient mix, a,b,c,d,e
Wise choices when on the road, a,b,c,d,e
1 Week
Carbohydrates for athletes, a,b,c,d,e
Nutrients within food group, a,b,c,d,e
Excess/deficiencies, a,b,c,d,e
1 Week
Fats, a,c,d,e
Nutrients within food group, a,b,c,d,e
Excesses/deficiencies, a,b,c,d,e
1 Week
Proteins, a,c,d,e
Nutrients within food group
Excesses/deficiencies
1 Week
Vitamins, a,c,d,e
Specific vitamins affected by exercise, a,c,d,e
While foods vs. supplements, a,c,d,e
Excesses/deficiencies, a,c,d,e
Fads, facts and fallacies, a,c,d,e
1 Week
Minerals, a,c,d,e
Specific minerals affected by exercise, a,c,d,e
Exercise, calcium and bone density, a,c,d,e
Exercise induced anemia, a,c,d,e
1 Week
Water, a,c,d,e
Hydration and rehydration, a,c,d,e,f
Sports drinks, a,c,d,e,f
Weight loss by dehydration, h
1 Week
Improving performance, a,b,c,d,e,f
Fad diets/supplements, a,b,c,d,e,f
1 Week
Improving strength, g,i
Dietary protein and energy, a,c,d,e,f
Other diet interventions, a, c,d,e,f
1 Week
Performance diet planning, d,f
Nutritional consideration, d,f
Training time, d,f
Pre-post event, d,f
1 Week
Weight control and the athlete, g,h,i
Anthropometric measurements, g,h,i
Impact of nutrition on body weight, g,h,i
Impact of exercise on body composition, g,h,i
Interaction of diet and exercise, g,h,i
Ideals in sports performance vs. health, g,h,i
Facts and fallacy, g,h,i
8. Text and Computer Program:
Consider sports nutrition texts including Nutrition, Weight Control and Exercise
by Frank I Katch, Willima D. McArdle, Lea & Febiger.
9. Recommended Course Requirements and Evaluation:
Specific course requirements are at the discretion of the instructor at the time the
course is being offered. Suggested requirements might include, but are not
limited to:
40-70%
Exams
0-15%
Assessment of student’s caloric intake for one week
10-25%
Development of a healthy diet for athletes via the food
pyramid
0-15%
Attendance, punctuality, and participation
10. Methods of Instruction:
Instructional methods will vary considerably with instructors. Specific methods
will be at the discretion of the instructor teaching the course and might include,
but are not limited to:
a.
b.
c.
d.
e.
f.
g.
h.
i.
j.
k.
l.
m.
n.
Quizzes and other tests with feedback and discussion
Lectures and class discussions
Problem solving
PowerPoint Presentations
Videos and DVDs
Field trips to the supermarket to label read
Guest speakers
Group activities
Oral reports and other student presentations
Games and simulations
Homework assignments
Web based assignments and activities
Group and or individual research projects
Computer program for personal and recipe analysis
Assessment of
Intended Student
Learning
Outcomes
Standards
Key:
3 = Major Emphasis: The student is actively involved (uses, reinforces, applies, and evaluated) in the student learning outcomes. The learner outco
2 = Moderate Emphasis: The student uses, reinforces, applies and is evaluated by this learner outcome, but it is not the focus of the class
1 = Minor Emphasis: The student is provided an opportunity to use, reinforce, and apply this learner outcome but does not get evaluated on this lea
0 = No Emphasis: The student does not address this learner outcome
COURSE
ALPHA
NUMBER
FSHN 185
FSHN 285
FSHN 286
Standard 1 - Written
Communication
Outcome 1.1 - Use writing to
discover and articulate ideas.
2
2
2
Outcome 1.2 - Identify and analyze
the audience and purpose for any
intended communication.
1
1
1
Outcome 1.3 - Choose language,
style, and organization appropriate
to particular purposes and
audiences.
1
1
1
Outcome 1.4 - Gather information
and document sources
appropriately.
3
3
3
Outcome 1.5 - Express a main idea
as a thesis, hypothesis, or other
appropriate statement.
1
1
1
Outcome 1.6 - Develop a main idea
clearly and concisely with
appropriate content.
2
2
2
Outcome 1.7 - Demonstrate a
mastery of the conventions of
writing, including grammar, spelling,
and mechanics.
2
2
2
Outcome 1.8 - Demonstrate
proficiency in revision and editing.
Outcome 1.9 - Develop a personal
voice in written communication.
0
0
0
Outcome 2.1 - Apply numeric,
graphic, and symbolic skills and
other forms of quantitative reasoning
accurately and appropriately.
3
3
3
Outcome 2.2 - Demonstrate
mastery of mathematical concepts,
skills, and applications, using
technology when appropriate.
3
3
3
Outcome 2.3 - Communicate clearly
and concisely the methods and
results of quantitative problem
solving.
3
3
3
Outcome 2.4 - Formulate and test
hypotheses using numerical
experimentation.
2
2
2
Outcome 2.5 - Define quantitative
issues and problems, gather
relevant information, analyze that
information, and present results.
2
2
2
Outcome 2.6 - Assess the validity of
statistical conclusions.
2
2
2
Outcome 3.1 - Use print and
electronic information technology
ethically and responsibly.
3
3
3
Outcome 3.2 - Demonstrate
knowledge of basic vocabulary,
concepts, and operations of
information retrieval and technology.
3
3
3
Outcome 3.3 - Recognize, identify,
and define an information need.
3
3
3
Standard 2 - Quantitative
Reasoning
Standard 3 - Information
Retrieval and Technology
Outcome 3.4 - Access and retrieve
information through print and
electronic media, evaluating the
accuracy and authenticity of that
information.
3
3
3
Outcome 3.5 - Create, manage,
organize, and communicate
information through electronic
media.
3
3
3
Outcome 3.6 - Recognize changing
technologies and make informed
choices about their appropriateness
and use.
3
3
3
Outcome 4.1 - Identify and analyze
the audience and purpose of any
intended communication.
1
1
1
Outcome 4.2 - Gather, evaluate,
select, and organize information for
the communication.
1
1
1
Outcome 4.3 - Use language,
techniques, and strategies
appropriate to the audience and
occasion.
1
1
1
Outcome 4.4 - Speak clearly and
confidently, using the voice, volume,
tone, and articulation appropriate to
the audience and occasion.
1
1
1
Outcome 4.5 - Summarize, analyze,
and evaluate oral communications
and ask coherent questions as
needed.
1
1
1
Outcome 4.6 - Use competent oral
expression to initiate and sustain
discussions.
1
1
1
Standard 4 - Oral
Communication
Standard 5 - Critical
Thinking
Outcome 5.1 - Identify and state
problems, issues, arguments, and
questions contained in a body of
information.
3
3
3
Outcome 5.2 - Identify and analyze
assumptions and underlying points
of view relating to an issue or
problem.
3
3
3
Outcome 5.3 - Formulate research
questions that require descriptive
and explanatory analyses.
2
2
2
Outcome 5.4 - Recognize and
understand multiple modes of
inquiry, including investigative
methods based on observation and
analysis.
2
2
2
Outcome 5.5 - Evaluate a problem,
distinguishing between relevant and
irrelevant facts, opinions,
assumptions, issues, values, and
biases through the use of
appropriate evidence.
3
3
3
Outcome 5.6 - Apply problemsolving techniques and skills,
including the rules of logic and
logical sequence.
3
3
3
Outcome 5.7 - Synthesize
information from various sources,
drawing appropriate conclusions.
2
2
2
Outcome 5.8 - Communicate clearly
and concisely the methods and
results of logical reasoning.
2
2
2
Outcome 5.9 - Reflect upon and
evaluate their thought processes,
value system, and world views in
comparison to those of others.
3
3
3