27105 Nutrition for Health and Physical Activity

UTS: Business: Leisure, Sport and Tourism
Credit points: 6 cp

Subject level: Undergraduate

Result Type: Grade and marks

Handbook description

This subject examines the role of nutrition in maintaining a healthy lifestyle and optimising exercise and sports performance. It focuses on dietary guidelines for health, exercise prescription and sports performance, and on the relationships between physical activity and eating disorders.

Subject objectives/outcomes

On successful completion of this subject students should be able to:

understand the role of nutrition as a basis for energy, work and efficiency of human movement
demonstrate an ability to analyse food intake for specific nutrients and modify food intake to satisfy a client's nutritional requirements
discuss the role of nutrition and nutritional ergogenics in exercise prescription/adherence and sports performance
describe the relationships between nutrition, eating disorders and performance in exercise and sport contexts.

Contribution to graduate profile

This is a core subject in the Bachelor of Human Movement and the BM Sport and Exercise programs and informs and constrains theoretical knowledge related to the nutritional demands of health and human movement. It provides conceptual knowledge and skills related to general health, wellbeing, athletic performance and issues associated with insufficient nutrient intake.

Teaching and learning strategies

Teaching and learning strategies include formal lectures, tutorials, practical laboratory investigation and guest lectures. Content for this subject will be supported by UTSOnline.

Content

Nutrition defined
Australian eating patterns and social/ethnic/psychological influences
The five food groups
Nutrients, their functions and dietary guidelines
Fat/protein/carbohydrate/fibre, salt, alcohol, exercise and diet
Sources of energy for the athlete, including thermal regulation, water and electrolyte balance
Dietary supplements and myths associated with nutrition
Pre and post competition meals
Eating disorders (anorexia, bulimia, and obesity)
Exercise adherence and nutrition.

Assessment

Assessment item 1: Food Intake and Activity Record (Individual)

Objective(s):	1-4
Weighting:	30%
Task:	1. Report on Three Day Intake and Activity Record 30% The objective of this exercise is to evaluate methods which are commonly used to assess energy intake and expenditure. Two exercises will run concurrently. The first exercise involves recording all the food & beverages consumed over a three-day period. Nutrients to be analysed in the exercise include total energy, carbohydrate, protein, total fat, fibre, iron & calcium. The second exercise involves keeping an accurate record, for the same three-day period of all your physical activity. In a written report, you will discuss your results in terms of energy balance, nutritional adequacy of dietary intake, recommendations for maintaining (or reaching) a desirable nutritional status and limitations of the study. Suggested resources for assessment: Foodworks software, Clinical Sports Nutrition text, Nutritional Values of Australian Food tables, Diet Club website. Further information will be provided in tutorials.

Assessment item 2: Mid-Semester Examination (Individual)

Objective(s):	1-3
Weighting:	30%
Task:	2. Mid-Semester Examination 30% A class test will be conducted in Week 6 (2nd September). It will cover all content from teaching weeks 1 to 5 inclusive. The format will include multiple choice and short answer questions.

Assessment item 3: Final Examination (Individual)

Objective(s):	1-4
Weighting:	40%
Task:	3. Final Examination 40% The final examination will be held in the formal exam period and will cover all subject content, focusing on teaching weeks 7 to 13. The format will include multiple choice and short answer questions.

Required text(s)

Burke, L and Deakin, V (2006) Clinical Sports Nutrition (3rd edn), McGraw Hill: Sydney

Recommended text(s)

McArdle, W., Katch, F. & Katch, V. (2007). Exercise Physiology: Energy, Nutrition & Human Performance, 6th ed. Lippincott Williams Wilkins: Sydney.
Mann, J. & Truswell, A.S. (2007). Essentials of Human Nutrition. Oxford: New York.
Hardmann, A. & Stensel, D. (2003). Physical activity and health: The evidence explained. Routledge: London.
Australian Institute of Sport. (1999) Survival for the Fittest – Cookbook. Murdoch Magazines Pty Ltd.: Sydney
Australia New Zealand Food Authority (1997). Nutritional values of Australian foods. AGPS: Canberra.
Burke, L. (1992) The Complete Guide To Food for Sports Performance. Allen & Unwin: Sydney
NHMRC. (1991) Recommended Dietary Intakes for use in Australia. AGPS: Canberra
O'Connor, H. & Hay, D. (1998) Competition Nutrition. J.B. Fairfax Press: Sydney
O'Connor, H. & Hay, D. (1998) Nutrition Basics. J.B. Fairfax Press: Sydney
Warlaw, G. & Warlaw, P. (1996) Perspectives in Nutrition (3rd ed.). Mosby: Sydney