Nutrition and Dietetics
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code:

BES007

Course Name:

Sports Nutrition

Semester:

Spring

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Departmental Elective

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Öğr. Gör. MUTTALIP AYAR

Course Lecturer(s):

Öğr. Gör. STAFF
Prof. Dr. FUNDA ELMACIOĞLU

Course Assistants:

Course Objective and Content

Course Objectives:	Basic principles of nutrition which is an important part of sport performance, nutrition practices and ergogenic support for improving performance, and teaching the body composition and nutrition characteristics of sportsmen in special situations.
Course Content:	Exercise, nutrition and health interaction, athlete's energy and macro nutrition items, athlete's micronutrient items, training / pre-competition, post and post nutrition features, fluid consumption's importance, ergogenic aid, body composition and weight control, nutrition characteristics in exercise in different conditions.

Learning Outcomes

The students who have succeeded in this course;
1) Learns the energy and macro-nutrient requirements of athletes,
2) Learns the micro-nutrient requirements of athletes,
3) Understands nutrition characteristics of athletes before, during, after competition and training
4) Learns the importance of liquid consumption,
5) Learns the specialties in special condition (women, child, vegetarian) nutrition.

Course Flow Plan

Week	Subject	Related Preparation
1)	The main concepts about sport, exercise and physical activity
2)	Working areas of sports dietitian
3)	Interaction between exercise, nutrition and health
4)	General nutrition principles in athletes
5)	Macro-nutrient requirements of athletes
6)	Micro-nutrient requirements of athletes
7)	Energy requirement of athletes
8)	Midterm
9)	Liquid consumption in athletes
10)	Ergogenic components
11)	Technical Visit (Doping Control Center)
12)	Nutrition characteristics of atheletes before, during, after competition and training
13)	Body compositions of athletes
14)	Technical Visit ( Anthropometry Laboratories)
15)	Final

Sources

Course Notes / Textbooks:

1. MAUGHAN, R.J., NUTRITION IN SPORT, MPG BOOKS LTD, GB, 2001
2. CLARK,N., SPORTS NUTRITION GUIDEBOOK, (SECOND ED.), HUMAN KINETICS, USA, 1997.
3. WILLIAMS, H.M., NUTRITION FOR FITNESS AND SPORT, BROWN BENCHMARK, USA, 1995.
4. HOWLEY, E., FRANK, B.D, HEALTH AND FITNESS INSTRUCTOR?S HANDBOOK, THIRD ED HUMAN KINETICS, USA, 1997.
5. ERSOY, G. EGZERSIZ VE SPOR YAPANLAR IÇIN BESLENME, DAMLA MATBAACILIK, ANKARA, 2000.

References:

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5
Program Outcomes
1) To be able to evaluate the basic knowledge and evidence-based developments in the field of Nutrition and Dietetics, research, implementation, accuracy, reliability and validity.	2
2) To be able to develop an individual-specific nutritional plan and program in accordance with the rules of adequate and balanced nutrition, determination of energy and nutrient requirements of individuals with scientific methods.
3) Develop the nutritional and nutritional plan and policy for the protection, improvement and improvement of health by using methods for determining the nutritional status of the population.		2
4) To be able to evaluate the factors affecting the nutritional quality of the individual and society in production consumption chain and apply standards and legal regulations on food safety and security.
5) To use the current technologies, computer and information processing skills in the process of gathering and implementing basic information about Nutrition and Dietetics, having the ability of problem solving and decision making, creating a research project, information gathering and report preparation process.			2
6) Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social fields, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field.
7) Taking into consideration the energy and nutrient requirements of the target group, evaluating the Nutrition and Dietetic aspects, makes menu planning in the institutions which are mass-fed and takes care of the food safety at all stages from the purchase of food to the service, and utilizes the technological developments in providing the appropriate service delivery.				2
8) Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials.
9) Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations.					2
10) Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies to promote healthy nutrition awareness of individuals and society throughout the life cycle.
11) Plans, implements, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of patients with different age groups. Participates in clinical trials.		2
12) Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community.	1
13) Uses current informatics and communication technologies effectively to reach and disseminate information in the field.
14) All field studies and scientific studies work in teams with their colleagues and different professions.
15) Performs his / her duties within the framework of Professional Responsibility and ethical values, adopts the importance of lifelong learning and continuously develops himself / herself by following the developments in science, technology and health, and ensures the progress and development of the profession of dietician.			1

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	To be able to evaluate the basic knowledge and evidence-based developments in the field of Nutrition and Dietetics, research, implementation, accuracy, reliability and validity.	2
2)	To be able to develop an individual-specific nutritional plan and program in accordance with the rules of adequate and balanced nutrition, determination of energy and nutrient requirements of individuals with scientific methods.	3
3)	Develop the nutritional and nutritional plan and policy for the protection, improvement and improvement of health by using methods for determining the nutritional status of the population.	2
4)	To be able to evaluate the factors affecting the nutritional quality of the individual and society in production consumption chain and apply standards and legal regulations on food safety and security.	1
5)	To use the current technologies, computer and information processing skills in the process of gathering and implementing basic information about Nutrition and Dietetics, having the ability of problem solving and decision making, creating a research project, information gathering and report preparation process.	2
6)	Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social fields, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field.	2
7)	Taking into consideration the energy and nutrient requirements of the target group, evaluating the Nutrition and Dietetic aspects, makes menu planning in the institutions which are mass-fed and takes care of the food safety at all stages from the purchase of food to the service, and utilizes the technological developments in providing the appropriate service delivery.	1
8)	Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials.	2
9)	Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations.	1
10)	Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies to promote healthy nutrition awareness of individuals and society throughout the life cycle.	3
11)	Plans, implements, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of patients with different age groups. Participates in clinical trials.	2
12)	Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community.	2
13)	Uses current informatics and communication technologies effectively to reach and disseminate information in the field.	2
14)	All field studies and scientific studies work in teams with their colleagues and different professions.	2
15)	Performs his / her duties within the framework of Professional Responsibility and ethical values, adopts the importance of lifelong learning and continuously develops himself / herself by following the developments in science, technology and health, and ensures the progress and development of the profession of dietician.	3

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
Final	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Workload
Course Hours	13	26
Study Hours Out of Class	12	60
Midterms	1	20
Final	1	20
Total Workload		126