CEP 518 SPORTS AND EXERCISE NUTRITION
PROFESSOR T. TISO
Theresa.Tiso@Stonybrook.edu
RATIONALE AND PURPOSE:
Americans ask the questions, “Am I healthy? What should I eat? What is fitness?
What should I weigh? We spend billions of dollars a year in that pursuit. As our
telecommunications and Internet access increases, information is instantly available in
the areas of nutrition, exercise, and health. What information is factual and what is
misleading and false?
Consumers, educators, health care personnel and researchers are concerned with
learning and interpreting the most relevant information for our needs. The leading
causes of death in the U.S. have biosocial components. Informed consumers will
make positive lifestyle choices that will lower their risk factors for these diseases and
enhance their health. Preventative health care, wellness programs, and continuing
education will increase our quality of life as well as lower our exorbitant health care
costs. Exercising individuals have an additional incentive to eat right, exercise
regularly, and make choices that will optimize their performance.
Through lectures, required readings, laboratory assignments, and class discussions,
we will explore these issues. We will emphasize the role of physical activity, optimal
nutritional habits, and energy expenditure in maintaining positive health lifestyles.
SPECIFIC GOALS: The student will . . .
GOAL #1:
#1: Understand and discuss a wellness approach to exercise and nutrition based on relevant
research findings.
#2: Describe how the catabolic and anabolic processes of the macronutrients and
micronutrients are influenced by, and in term affect the level and intensity of exercise and
training patterns.
Goal #2:
#3: Understand and describe the effects of nutrient bioenergetics on exercise
and training with an emphasis on chemical processes, energy pathways, and
food contributions.
#4: Incorporate the principles of hydration, dehydration, and rehydration in the thermoregulatory
effects of exercise.
Goal #3:
#5: Discriminate between pharmacological and nutritional purported ergogenic aids, and assess
the widespread use and promotion of these aids by exercising individuals.
#6: Gain insights into the principles of body composition, the genesis of fat physiology, and
energy expenditure and their interactions with common dietary practices.
#7: Identify and describe disordered eating practices that contribute to clinical manifestations in
under- or overweight exercising individuals.
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CEP 518 Sports and Exercise Nutrition Summer I: 6/1 – 7/9/ 2010
Theresa Tiso, Associate Professor
Theresa.Tiso@Stonybrook.edu
Part I. Exercise and Fitness
Class #1: Wed 6/2 Williams Chap 1
A Wellness Approach to Nutrition, Health, Fitness, and Sport Performance
Myths and Misconceptions
Health-Related Fitness Parameters
Sports–Related Fitness Parameters
Class #2: Mon 6/7 Bring Work-Out Clothes
Dietary Guidelines, MyPyramid.gov
Food Labels Williams Chap 2
Williams Chap 2, Nestle Introduction pp 3-24
Nestle Frozen Foods, Calories and Diets, Nutrition Facts pp 274-304, Packaged Foods pp 350-356
Human Energy Systems, Assessment
Williams Chap 3
Class #3: Wed 6/9
Assignment # 1 Fitness Assessment Due in Assignment Manager 6/9 3:00pm
Energy Metabolism, Bioenergetics
Williams Chap 3
Organics, Produce, Genetically Modified Foods Nestle Organics Hype or Hope pp37-66,
Genetically Modified pp56-66, Meat Safety pp151-164, Meat Organic vs. Natural p165-180
Class #4: Mon 6/14
Test # 1
Part II. Macronutrients, Micronutrients, Water
Carbohydrates Williams Chap 4, Nestle Fruits,Vegetables pp25-36, Bread, Prepared Foods pp481509, Processed Foods pp305-316, Sugars pp317-334
Class # 5: Wed 6/16
Fats
Williams Chap 5, Nestle The Fish Counter pp 181-247, Oils pp 385-400
Proteins
Williams Chap 6
Nestle The Dairy Section pp67-107, The Dairy Substitutes pp108-137,
The Meat Section pp138-180, Eggs pp248-273, Range of Meaty Issues pp138-150
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Class #6: Mon 6/21
Proteins continued
Vitamins and Minerals Williams Chap 7, 8
Class #7: Wed 6/23
Assignment # 2 Nutritional Assessment Due in Assignment Manager 6/23 3:00 pm
Water, Fluid, Temperature Regulation Williams Chap 9, Nestle Beverage Aisles pp 401-450
Class #8: Mon 6/28 Test # 2
Part III. Body Composition, Weight Control
Body Composition Williams Chap 10
Class #9: Wed 6/30
Energy Balance, Weight Loss, Weight Gain Williams Chap 11, 12
Class #10: Mon 7/5
Assignment # 3 Energy Expenditure Assessment Due in Assignment Manager 7/5
3:00 pm
Supplements, Ergogenic Aids Williams Chap 13, Nestle Infant Formula, Supplements pp 451-480
Obesity Epidemic NESTLE Cereals pp 335-349, Snack Foods, Foods For Kids pp 357-384
Disordered Eating/ Body Image/ Body Schema
Class #11: Wed 7/7 Test #3 Last Class
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