TÜRKÇE
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Information
| Unit | FACULTY OF SPORT SCIENCES |
| COACHING EDUCATION PR. | |
| Code | AY483 |
| Name | Nutrition in Sport |
| Term | 2017-2018 Academic Year |
| Semester | 7. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 4 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. SELCEN GÖKTÜRK KORKMAZ ERYILMAZ |
| Course Instructor |
Prof. Dr. SELCEN GÖKTÜRK KORKMAZ ERYILMAZ
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Teaching basic knowledge and principles of nutrition in sport nutrition, health, performance, interaction with sports directors to train and who transmits this knowledge into practice.
Course Content
Basic knowledge of nutrition sport nutrition health, performance interaction
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows the importance of nutrition for health and performance. |
| LO02 | Understands the effects of providing nutrient requirements of athletes on health of athletes. |
| LO03 | Knows the nutritional properties before, during, after a competition. |
| LO04 | Knows nutritional ergogenic aids and their effects. |
| LO05 | Knows the interaction between nutrition, health and sports performance, and so follows a helthy diet and guides the society about this issue. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Explains the basic concepts and basic theories related to sports. | |
| PLO02 | - | Explains the regulations and educational program about sports education. | |
| PLO03 | - | Explains career development and career choice process. | |
| PLO04 | - | Explains scientific research method and techniques in sports sciences. | |
| PLO05 | - | Prepares annual and daily training plans by considering ahtletes´ developmental characteristics, individual differences,their interests and needs. | |
| PLO06 | - | Uses sports and training involvement strategies actively. | |
| PLO07 | - | Plans and conducts a scientific project , and does necessary analysis by using scientific research methodology related to the sport branch. | |
| PLO08 | - | Explains training practices appropriate for clients with different development and characteristics | |
| PLO09 | - | Designs and organizes training environments for athletes and team. | |
| PLO10 | - | Becomes sensitive and tolerant of athletes about multicultural and a diversity of issues. | |
| PLO11 | - | Does training practices appropriate for different educational levels | |
| PLO12 | - | Uses various training methods to support athletes´ development and provide long lasting educational effects. | |
| PLO13 | - | Chooses, prepares and uses materials that are appropriate for athletes´ developmental level and individual characteristics. | |
| PLO14 | - | Uses educational technology effectively to reach training and performance goals. | |
| PLO15 | - | Has an active role in individual and group activities and successfully finishes the tasks in group work in sports areas. | |
| PLO16 | - | Has the ability to search, discover, create alternative solutions, reach information, think critically and engage in productive discussions for personal and professional growth. | |
| PLO17 | - | Has the skills of active listening, empathy, self-expression, and use of communication technology for effective interpersonal communication. | |
| PLO18 | - | In additon to occupational skills, develops himself/herself on scientific, cultural and artistic areas according to his/her own abilities. | |
| PLO19 | - | Acts colloboratively and cooperatively with her/his colleagues in work place . | |
| PLO20 | - | Acts appropriately within professional ethical standarts. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | The importance of nutrition, nutrition, health and perfprmance relationship | The textbook and the relevant topics in suggested sources | |
| 2 | Nutrition Facts, Energy Values of Foods | The textbook and the relevant topics in suggested sources | |
| 3 | Proteins | The textbook and the relevant topics in suggested sources | |
| 4 | Proteins and athlete performance | The textbook and the relevant topics in suggested sources | |
| 5 | Lipids | The textbook and the relevant topics in suggested sources | |
| 6 | L-Carnitine and athlete performance | The textbook and the relevant topics in suggested sources | |
| 7 | Carbohydrates, Glycemic index | The textbook and the relevant topics in suggested sources | |
| 8 | Midterm exam | Midterm exam | |
| 9 | Carbohydrates and athlete performance | The textbook and the relevant topics in suggested sources | |
| 10 | Vitamins | The textbook and the relevant topics in suggested sources | |
| 11 | Minerals and athlete performance | The textbook and the relevant topics in suggested sources | |
| 12 | Nutritional ergogenic aids and effects | The textbook and the relevant topics in suggested sources | |
| 13 | Nutritional ergogenic aids and effects | The textbook and the relevant topics in suggested sources | |
| 14 | Feeding the competition period | The textbook and the relevant topics in suggested sources | |
| 15 | General rewiev | The textbook and the relevant topics in suggested sources | |
| 16 | FİNAL EXAM | FİNAL EXAM | |
| 17 | FİNAL EXAM | FİNAL EXAM |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |