Nutrition and Sport

Objectives

The subject of Nutrition and Sport is part of the subject of Dietetics, included in the module of Nutrition Sciences, Dietetics, Health and Community Nutrition, which forms part of the compulsory training of the degree in Human Nutrition and Dietetics.

There are no prerequisites, but it is recommended to have taken the subjects of Basic Nutrition and Fundamentals of Dietetics .

The general objectives of this subject are:

• Know the physiological and biochemical adaptations of the organism during the practice of physical exercise.
• Know and know how to interpret the nutritional and water recommendations for physical exercise.
• Know how to adapt nutritional and water recommendations to each type of physical activity and/or competition.
• Know how to interpret the scientific evidence in relation to nutritional supplements and ergonutritional aids for physical exercise.
• Plan food advice and recommendations adapted to the athlete.

Learning outcomes

• RA1. Evaluates and calculates nutritional requirements in health and disease at any stage of the life cycle.
• LO2. Knows, detects early and evaluates deviations due to excess or deficiency, quantitative and qualitative, of the nutritional balance.
• LO3. Plans, carries out and interprets the evaluation of the nutritional status of subjects and/or groups, both healthy (in all physiological situations) and with disease.
• LO4. Identifies the patient's dietary and nutritional problems, as well as risk factors and inappropriate practices.
• LO5. Acquire teamwork skills in the unit in which the professionals and other people related to the diagnostic evaluation and treatment of dietetics and nutrition are structured in a uni-, multi- and interdisciplinary way.
• LO6. Prescribe the appropriate dietary treatment according to the needs of the athletes.
• LO7. Learn the basics of sports nutrition and the physiological and metabolic adaptations that occur during sports practice.
• LO8. He applies his knowledge of basic research to the search for up-to-date scientific information related to healthy eating adapted to different user profiles.
• RA9. Apply the fundamentals of critical reflection in the processes linked to the exercise of the profession.
• RA10. Identifies and solves problems and situations specific to professional development, taking into account the basics of entrepreneurship.

Skills

General skills

• Demonstrate commitment to the profession and its values, with continuous improvement in practice, striving for excellence in the care of individuals, families and the community.

Specific skills

• Act in accordance with ethical principles and manage healthcare and nutritional information securely, bearing in mind its essential importance for diet and nutrition specialists.
• Combine basic knowledge of science and foodstuffs, considering bio-psycho-social aspects, in assessing the nutritional status and dietary and nutritional problems of healthy children, pregnant women, sportsmen and women, etc., and sick individuals.
• Design and implement feeding plans for individuals and groups, composed of both healthy children, pregnant women, sportsmen and women, etc., and sick individuals, with due consideration of different nutritional techniques and support products for use by dietitians and nutritionists.
• Identify, classify and use foodstuffs through knowledge of their chemical composition, physical and chemical properties, organoleptic properties, nutritional value and bioavailability of nutrients.

Basic skills

• Students can apply their knowledge to their work or vocation in a professional manner and have competencies typically demonstrated through drafting and defending arguments and solving problems in their field of study.
• Students have the ability to gather and interpret relevant data (usually within their field of study) in order to make judgments that include reflection on relevant social, scientific and ethical issues.

Core skills

• Become the protagonist of one's own learning process in order to achieve personal and professional growth and acquire all-round training for living and learning in a context of respect for linguistic, social, cultural, gender and economic diversity.
• Project the values of entrepreneurship and innovation in one's academic and professional career, through contact with a variety of practical contexts and motivation for professional development.

Content

1. Calculation of energy expenditure
2. Nutritional needs in physical exercise: Carbohydrates
3. Nutritional needs in physical exercise: Lipids and Proteins
4. Water needs in physical exercise
5. body composition
6. Veganism and physical exercise
7. Supplementation and ergonutritional aids in EF
8. Nutrition and female sport

Evaluation

According to the UVic Regulations, approved by the University's Board of Directors, there will only be one official call that will cover two different evaluation periods:

• Ordinary period, which takes place during the academic period.
• Complementary evaluation period.

ordinary period

Continuous evaluation of the activities carried out by the student through:

• Final exam (40% of the final grade of the subject / recoverable)
• Resolution of exercises and cases (60% of the final grade of the subject / NOT recoverable). This section is obtained from the following exercises and scoring:
  • Activity A1: Infographic about article (10%)
  • Activity A2: Case study protein calculation (15%)
  • Activity A3: Oral Presentation Course planning (20%)
  • Activity A4: Women's Sports Activity (15%)

The final mark of the subject will be the result of the weighting of the marks obtained in each of the parts.

*In order to be able to make an average between the section of the final exam (40%) and the resolution of activities and cases (60%) it is essential that the grade for each of the 2 parts is 4.5 or higher

Complementary evaluation period

The student who does not pass some of the activities considered recoverable, will be able to recover them in this period. The assessment in this second period cannot account for more than 50% of the final grade of the subject.

The final grade in this period is obtained by making the weighted average of the grades obtained during the ordinary period and complementary assessment in those activities that have been recovered. The subject is passed if a grade ≥5 is obtained.

important

Plagiarism or copying someone else's work is penalized at all universities and, according to the Rules of Coexistence of the University of Vic-Universitat Central de Catalunya , constitute serious or very serious offences. That is why in the course of this subject any indication of plagiarism or misappropriation of other people's texts or ideas ( What is considered plagiarism ) as well as the improper or undeclared use of Artificial Intelligence in a activity, automatically results in a suspension and/or other disciplinary measures.

To facilitate the appropriate citation of texts and materials, it is necessary to consult the guidelines and guidelines for academic citation available on the website of the UVic Library.

Methodology

The subject is structured around:

• Theoretical sessions
• Practical sessions (Calculation of the sweating rate; Workshop of gels and bars; Workshop of nutritional recuperators; Measurements of body composition; Preparation of vegan supplementation)
• Exercise resolution seminars
• Case resolution seminars

Bibliography

Key references

• Baker, L.B.; Jeukendrup, A (2014). Optimal Composition of Fluid-Replacement beverages. Retrieved from https://www.researchgate.net/publication/261517517_Optimal_Composition_of_Fluid-Replacement_Beverages
• Burke, Louise (2010). Nutrición en el deporte: un enfoque práctico. Médica Panamericana, cop.
• Daries, Hayley (2012). Nutrition and Sport for Exercise. Wiley-Blackwell.
• González., Gross., M. (2021). Nutrición Deportiva: desde la Fisiología a la Práctica (2021 ed.). Panamericana.
• Impey, S.G.; Hearris, M.A.; Hammond, K.M; Bartlett, J.D.; Louis, J.; Close, G.L.; Morton, J.P. (2018). Fuel for the Work Required: A theoretical Framework for Carbohydrate Periodizatioin and the Glycogen Threshold Hypothesis. Retrieved from https://www.ncbi.nlm.nih.gov/pubmed/29453741