MODULE TITLE
Module Code
Semester of Delivery
State whether module is
Mandatory, Elective or
Option
Level (4/5/6/7)
Credit Points
Assessment Pattern:
Components & Weighting
Pre-Requisite Modules (if
applicable)
Nutrition for Sport & Exercise 1
19-5F13-00L
1 and 2
Elective
5
20
50% Coursework
50% Examination
19-4X03-00L
Introduction To Physiology And Nutrition
Breakdown of Student
Learning Hours by Type*
Module Leader & Faculty
48 hours direct contact
152 hours directed private study
Mayur Ranchordas
Health and Wellbeing
Module Banding
Will Module be offered via
Blackboard?
A
Yes
3
2
1
Date of Original Approval
Date of Next Review
RATIONALE
Nutrition has important effects on physical performance. The legitimate role of nutrition in sport needs to be properly understood by athletes and coaches in order to avoid inappropriate nutritional advice/claims, maximise athletic performance and optimise physical well being. This second level module which builds on the first year module in Introduction to physiology and nutrition introduces students to the principles of human nutrition as applied to sports performance and is a pre-requisite for the Level 3 module in Sports
Nutrition and exercise nutrition 2.
SUMMARY OF AIMS
The aim of the module is to provide students with an understanding of the relationship between nutrition, sport performance and impact on exercise.
ANTICIPATED LEARNING OUTCOMES
At the end of this module a student will be able to:
1. Accurately describe dietary sources of energy, human forms of energy storage and the processes of energy metabolism within the body;
2. Correctly explain energy requirements during rest and exercise;
3. Clearly identify the physiological sources of energy for intense exercise and for duration exercise respectively and explain the nutritional physiological basis of fatigue;
4. Explain the consequences of energy imbalance for health and for sports performance;
5. Compare methods for achieving energy balance and weight control.

4
6. Explain the importance of water/electrolyte balance and temperature control for sports performance and exercise (in normal climates).
7. Use a selection of industry standard software to collect and analyse data.
8. Select appropriate ICT in the analysis and presentation of information.
9. Communicate effectively using established conventions in scientific reporting.
LEARNING AND TEACHING STRATEGY AND METHODS, INCLUDING
RESOURCES
Strategy
The principle aim of the teaching strategy on this module is to engage the student (typically with an interest in nutrition and exercise) with the subject.
This will be achieved by adopting a range of learning activities from lecture/tutorial, hands-on practicals through to supported open learning which will utilise ICT. This mix of delivery formats and learning strategies is intended as part of the process towards developing the student as an autonomous learner and is described below in more detail:
Methods

Formal lectures and tutorial sessions
The principles and concepts of physiology and nutrition will be delivered through a mix of dynamic contemporary lectures and tutorials and supported by open learning (detailed below).

Supported open learning.
Based around a set of appropriate resources which will combine ICT, key texts and paper-based materials.

Practical activities.
Practical activities and demonstrations will be used to enable a clearer understanding of the fundamental concepts introduced in the module.
Through these, students will gain an appreciation of the key methods used in nutritional investigations. Students will be required to interpret and explain practical data in a structured format that will guide students towards the established conventions in scientific reporting.
Resources
The module will make use of a range of materials. Typically, students will have access to:

a module "handbook" containing the module outline, details of the programme of study, directed readings and assessments.

specialist laboratory facilities and technical support

industry standard software and other ICT applications

5
7
6

electronic conferences and email to provide communication between students and tutors, feedback and shared knowledge

key texts to convey knowledge and to provide a resource for future development
ASSESSMENT AND FEEDBACK STRATEGY AND METHODS
The module will be assessed by:
Summative Examination (50%) [LOs 1,2,3,4,5,6]
A final examination will cover material from the entire programme of study.
Coursework (50%) [ LOs 3,4,5,6,7,8,9]
The remaining 50% of the module assessment will be assessed through one piece of coursework. This will be based around computerised nutritional assessment of a case study from an athlete/exerciser.
Formative Assessment
Regular practice at examination style questions and structured practical work will be given throughout the module. These will develop the student's understanding of the assessment processes and criteria.
SPECIFIC ASSESSMENT CRITERIA
In order to pass the module, Students must demonstrate that they can satisfactorily: -
1. identify and describe dietary sources of energy, human forms of energy storage and the processes of energy metabolism within the body.
2. explain sufficiently the energy requirements during rest and exercise.
3. identify the physiological sources of energy for intense exercise and for duration exercise respectively and explain the physiological basis of fatigue.
4. explain the consequences of energy imbalance for health and for sports performance and compare methods for achieving energy balance and weight control.
5. explain the importance of water/electrolyte balance and temperature control for sports performance and exercise (in normal climates).
6. use effectively a selection of industry standard software to collect and analyse data.
7. use ICT in the analysis and presentation of information.
8. communicate effectively using established conventions in scientific reporting.
INDICATIVE CONTENT, READING LIST AND RESOURCES
Content
1. Measures of energy; dietary sources of energy; human energy systems; energy requirements during rest and exercise. Fatigue and rate of energy

production. Physiological sources of energy for intense activities and duration events.
2. Body weight and composition in health. Basics of weight control - behaviour control; dietary control; exercise control. Effects of diet and exercise.
3. Carbohydrates - Carbohydrates as a source of energy for exercise.
Endurance training and carbohydrate metabolism. Hypoglycaemia and exercise. Impact on performance and recovery of carbohydrate consumption prior to, during and after exercise. Carbohydrate loading.
Ergogenic aspects of carbohydrates. Sugar intakes, electrolyte balance and sports performance.
4. Lipids - Lipids as a source of energy for exercise. Effects of training on fat metabolism. Fat loading and sports performance. Lipids as ergogenic aids. Lipids, diet and heart disease.
5. Protein - Protein requirements for strength and endurance type activities.
Protein losses during exercise. Protein and amino acid supplements and their role in sports performance.
6. Vitamins - Impact of sport on vitamin requirements and status. Impact of vitamin status on sports performance. Value of vitamin supplements in sports performance.
7. Minerals (macro and micro) - Impact of sport on mineral requirements and status. Impact of mineral status on sports performance. Value of mineral supplements in sports performance.
8. Water and electrolytes - Fluid and electrolyte balance during exercise and influence on performance. Fluid and electrolyte replacement.
Indicative Reading
McArdle, W.D, Katch, F.I., and Katch, V.L.,(2001), Exercise Physiology.
Energy, Nutrition, and Human Performance, 5th Ed. Lippincott, Williams and
Wilkins.
Department of Health. (1991), Dietary Reference Values for Food Energy and Nutrients for the United Kingdom , HMSO, London.
Bean, A., (1996), The Complete Guide to Sports Nutrition , 2nd ed. A & C
Black.
Berning, J.R. & Steen, S.N. (1998), Nutrition for Sport and Exercise , 2nd ed.
Aspen Publishers, Inc., Maryland.
Brouns, F. (1993), Nutritional Needs of Athletes . John Wiley & Sons,
Chichester.
Burke, L. & Deakin, V., (1994), Clinical Sports Nutrition . McGraw-Hill Book
Company, Sydney.
Cardwell, G. (1999), Gold Medal Nutrition . Nutrition Impact, Bentley DC.
Clark, N. (1997), Sports Nutrition Guidebook , Human Kinetics, Champaign.
Department of Health. (1991), Dietary Reference Values for Food Energy and Nutrients for the United Kingdom, HMSO, London.

Garrow, J.S., James, W.P.T. & Ralph, A. (2000), Human Nutrition and
Dietetics , 10th ed. Churchill Livingstone, Edinburgh.
Maughan, R., Gleeson, M. & Greenhaff, P.L. (1997), Biochemistry of
Exercise and Training , Oxford University Press, Oxford.
McArdle, W., Katch, F. & Katch, V. (1996), Exercise Physiology - Energy,
Nutrition and Human Performance , 4th ed. Williams & Wilkins.
McArdle, W.D., Katch, F.I. & Katch, V.L. (1999), Sports and Exercise
Nutrition, Lippincott Williams & Wilkins.
Newsholme, E., Leech, T. & Duester, G. (1994), Keep on Running - The
Science of Training and Performance , Wiley.
Whitney, E.N. & Rolfes, S.R. (1999), Understanding Nutrition , 8th ed. West
Publishing Company, Belmont.
Williams, C. & Devlin, J.T. (1992) Foods, Nutrition and Sports Performance ,
E & FN Spon, London.
Williams, M. (1998) Nutrition for Health, Fitness and Sport , 5th ed. McGraw
Hill.
Ziegler, E.E. & Filer, L.J. (1996), Present Knowledge in Nutrition , 7th ed.
ILSI Press, Washington DC.
Journals
Nutrition Bulletin of the British Nutrition Foundation
International Journal of Sport Nutrition and Exercise Metabolism (formerly
International Journal of Sports Nutrition)
8 MODULE BANDING OTHER THAN A
N/a