I.
COURSE TITLE: KIN 326
Sports Nutrition
Three semester hour credits
II. PREREQUISITES: KIN 211 (Basic Principles of Nutrition)
III. COURSE DESCRIPTION: This course is designed to meet the special demands of the athlete
and non-athlete exerciser through proper nutrition, including a focus on ways to improve
performance potential.
IV. RATIONALE: Athletes have special nutritional requirements and concerns and need to be aware
of the latest research concerning daily training diets as well as pre-event meals. This course will
help students determine the best food choices for optimal performance while balancing all aspects
of a lifestyle to achieve a higher quality of existence.
V. LEARNING OBJECTIVES AND OUTCOMES: The course is designed to enable students to
1. Understand the value of sport nutrition to athletic performance.
2. Develop a diet for carbohydrate loading, eating before, during and after exercise.
3. Developing a high carbohydrate meal.
4. Understand energy metabolism at rest and during exercise.
5. Identify the type of athlete that would benefit form carbohydrate loading.
6. Identify the protein needs of all types of athletes.
7. Explain the potential benefits and risks of protein diets.
8. Identify the types of fats.
9. Explain fat loading, the major functions of fat, how it is used as fuel, and how an athlete can
use fat more efficiently.
10. Explain fat burning vs. carbohydrate burning.
11. Explain the difference between animal and plant protein.
12. Explain if/when it is appropriate for athletes to take vitamin/mineral supplementation.
13. Explain a megadose of vitamins.
14. Explain the prudent guidelines in taking vitamin-mineral supplements.
15. Determine hydration schedule for athletes.
16. Explain gastric emptying and intestinal absorption.
17. Determine one’s perspiration rate.
18. Explain how much water is needed daily, how water is regulated, and the major functions.
19. Identify the methods of measuring body composition.
20. Explain the female athlete triad.
21. Explain the inappropriate use of body fat standards.
22. Identify the healthy percent body fat for athletes.
23. Identify unhealthy weight loss methods.
24. Calculate caloric needs for weight maintenance and weight loss.
25. Calculate the amount of fat loss that is needed for an overfat athlete.
26. Identify the major characteristics of a sound diet for weight control.
27. Explain how exercise affects appetite and set point.
28. Explain how resistance training can be used in a weight loss program.
29. Explain why some are underweight.
30. Explain the steps of weight gain.
31. Explain the recommended weight gain for the pregnant exercising woman.
32. Identify the nutrients which are needed in greater amounts during pregnancy.
33. Identify appropriate intervention and treatment for the athlete with an eating disorder.
34. Identify the risk factors for eating disorders in athletes.
35. List the complications of anorexia nervosa and bulima nervosa.
36. List the physical and behavioral features of the athlete with eating disorders.
37. Explain the importance of plotting height and weight for children.
38. Explain the eating behavior and patterns of children.
39. Explain why children have special fluid needs.
40. Identify ways to prevent heat disorders in young athletes.
VI. ACADEMIC INTEGRITY: It is expected that a student attending Mississippi College will be
scrupulously honest. Therefore, plagiarism and cheating will be dealt with in accordance with the
policies of the university. These policies are stated in the current Undergraduate Bulletin.
VII. COURSE TOPICS: The major topics to be considered are:
1. What is sports nutrition?
2. Energy Metabolism
3. Carbohydrates and physical activity
4. Fats and physical activity
5. Protein and physical activity
6. Eating while on the go
7. Vitamins
8. Minerals
9. Water
10. Ergogenic aids
11. Special Populations
A. Diabetes
B. Pregnancy
C. Children
D. Teens
E. Vegetarians
F. Eating Disorders
VIII.
INSTRUCTIONAL METHODS: Instructional procedures for this course include:
lectures, research of literature, video tapes, nutritional assessments, and meal preparation in
the food lab.
IX. ASSIGNMENTS:
A. PRE-ASSESSMENT QUESTIONNAIRE. The pre-assessment questionnaire is designed for
students to share information related to personal exercise, participation in sports, and eating
habits.
B. 24 HOUR RECALL. Students will document consumption of all food and beverage for 14
days.
C. PRESENTATION. Students are required to develop a power point presentation. This will
be a group project. The presentation will be based on the groups’ ”Diet and Exercise
Recommendation” semester project. Information will be provided through the semester.
D. LABS. Any assignment made during the semester, work completed in class, and
participation during small groups. Food preparation will be considered a lab. There will be
a mandatory $5.00-$10.00 (depending on size of the class) lab fee for the purchase of food
items.
Cooking Lab – small groups and topic will be assigned in class. Specific guidelines will be
assigned that must be meet while creating menu for lab. Analysis will be required to show
that guidelines were met.
X. EVALUATION: Grades will be calculated based on the following:
1.
2.
Unit Tests
Daily grades
24- hour Recall (7%)
Cooking Lab (9%)
Presentation (9%)
75%.
25%
The grading scale:
91-100=A
81-90=B 71-80=C
61-70=D
Below 61=F
XI. OTHER COURSE INFORMATION:
A.
#
Class Absence/Tardy Policy:
Excused absences must be documented by the student and approved by the instructor. It
is the responsibility of the student to see the instructor to verify an excused absence.
Otherwise, the absence will be considered unexcused.
#
Three tardies (five minutes coming in late or leaving class early) will equal one absence.
It is the responsibility of the student to see the instructor after class about changing an
absence to a tardy.
#
Regardless of a student's semester grade, he/she will not receive credit for any course in
which the combined number of absences exceed the number established by Mississippi
College. Note the following statement from the current Mississippi College General
Bulletin:
A student receives a grade of F in any course immediately upon
accumulating the following number of absences in that class:
12 in semester classes meeting 3 times per week
8 in semester classes meeting 2 times per week
4 in semester classes meeting 1 time per week
6 in summer day classes
Proportionate numbers in classes on other schedules.
If a student misses more than the number of class periods specified in the university
policy and believes that there are reasonable explanations for the absences, he/she may
appeal the absences to the Dean of the School in which the course is being taught.
Students may obtain a Student Absence Appeal Form from the Dean’s Office.
#
Makeup for Absences: Students are responsible for making up work they miss. If
handouts are given, they should arrange to have another student in the class get their
handouts. Makeup tests are given for excused absences at the end of the semester.
#
Graduating seniors will be exempt from the final examination provided he/she has a grade
of 85 or higher.
#
Note due dates for assignments located in the course outline. Students should plan ahead
to be sure that assignments will be completed early or by the due date.
B.
All students must remove hats while taking tests.
B.
Special Accommodations: If special accommodations due to learning, physical,
psychological, or other disabilities are needed, please contact Dr. Buddy Wagner in the
counseling and Career Development Center (925-3354)
C.
Tutoring is available Wednesdays 4:00 p.m. to 5:00 p.m. Contact Dr. Washam in
advance @ 3302.
D.
Tuition refunds will not be made to students who drop class after the first week.
E.
Instructor Information
Penny McNair
Cockroft Hall room 6
Haddox@mc.edu
Office Hours:
MWF
10:00 – 11:00
1:30 – 3:00
Friday Afternoon – by apt.
925-3349
TR
10:45 – 12:00
1:30 – 3:00
XII. INSTRUCTIONAL MATERIALS:
Text:
Fink, Heather Hedrick. (2012). 3rd.ed. Practical applications in sports nutrition: Jones and
Bartlett Publishing