SPORTS NUTRITION (ELECTIVE COURSE I) PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY309	SPORTS NUTRITION (ELECTIVE COURSE I)	5	3	3	6

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course :	Elective
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assoc.Prof. HATİCE MERVE BAYRAM
Instructor(s) of the Course Unit	Lecturer BESTE EKER
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It’s aimed to gain knowledge, skills, and attitudes related to creating nutrition plans that meet the dietary needs of athletes from different disciplines and special groups, developing performance-enhancing strategies, and understanding the role of nutrition in sports injuries.
Contents of the Course Unit:	Basic concepts related to sports and nutrition, methods for assessing body composition, energy metabolism in sports, evaluating nutritional status in athletes and calculating daily energy and nutrient needs, sports and carbohydrates, sports and proteins, sports and fats, the importance of vitamins and minerals in sports, hydration in sports, nutritional principles and recommendations before, during, and after competitions, ergogenic aids, and nutritional principles and recommendations for different sports disciplines.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Outlines the health effects of physical activity in different age groups and exercise levels.
Differentiates the nutrition of athletes according to their nutritional needs.
Analyzes energy expenditure and nutritional requirements during exercise and organizes appropriate nutrition strategies.
Measures the body composition of athletes.
Computes the energy and nutrient requirements of athletes and prepares a diet plan for weight control.
Explains the nutritional needs of athletes with different body types and applies appropriate nutrition strategies.
Explains the use of ergogenic aids and supplements to enhance athletic performance.
Computes the nutritional requirements of child, adolescent, and vegetarian athletes and prepares diet plans.
Demonstrates the effects of nutrition on sports injuries and recovery, and organizes appropriate nutrition strategies.
Computes the nutritional needs of athletes based on their body types.
Identifies eating disorders in athletes.
Explains the effects of doping in athletes.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Web-Based Research	Physical Activity and Health	Lecture, Discussion
2	Web-Based Research	Sports Nutrition and Sports Dietitian	Lecture, Discussion
3	Individual Research	Exercise Physiology	Lecture
4	Literature Review	Body Compositions and Measurement Methods	Lecture, Case Study
5	Literature Review, Individual Research	Nutritional Requirements in Sports (Energy-weight control)	Lecture, Discussion, Case Study
6	Literature Review	Nutritional Requirements in Sports (Carbohydrates)	Lecture, Discussion, Case Study
7	Literature Review, Individual Research	Nutritional Requirements in Sports (Proteins)	Lecture, Discussion, Case Study
8	-	MID-TERM EXAM	-
9	Literature Review	Nutritional Requirements in Sports (Fats)	Lecture, Discussion, Case Study
10	Literature Review	Hydration in Sports	Lecture
11	Literature Review	Nutritional Requirements in Sports (Vitamins-minerals)	Lecture
12	Literature Review, Individual Research	Ergogenic Aids and Food Supplementation	Lecture
13	Literature Review, Web-Based Research	Body Types, Eating Disorders and Doping in Athletes	Lecture, Discussion, Case Study
14	Literature Review, Web-Based Research	Nutrition in Children, Adolescents and Vegetarian Athletes	Lecture, Discussion, Case Study
15	Literature Review, Individual Research	Sports Injuries and Nutrition	Lecture, Discussion, Case Study
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Ersoy, G. (2016). Fiziksel uygunluk (fitness): Spor ve beslenme ile ilgili temel öğretiler. Nobel Tıp Kitabevleri.
Ercan, S. (2018). Kronik hastalıklarda egzersiz ve beslenme. Nobel Tıp Kitabevleri.
Mahan, L. K., Escott-Stump, S., Raymond, J. L., & Krause, M. V. (2012). Krause's food & the nutrition care process [E-book]. Elsevier Health Sciences.
McArdle, W., Katch, F., & Katch, V. (2015). Exercise physiology. Wolters Kluwer.
Şeker, G. (2018). Sporcu beslenmesi. Hatiboğlu Yayınevi.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method
Mid-Term Exam	1	50
Final Exam	1	50
TOTAL	2	100

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Assess the knowledge of all disciplines that examine the relationship between humans, the environment and food and form the basis of Nutrition and Dietetic practice.				3
2	Define current knowledge and practices in Nutrition and Dietetics.				3

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Use up-to-date technological resources in the process of obtaining and providing information in the field of Nutrition and Dietetics.				3

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Asses general health problems related to nutrition.			2
2	Explain the Nutrition and Dietetic practices by using knowledge in this field.				3

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply legal and ethical principles in the use of knowledge in the field of Nutrition and Dietetics.			2

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply knowledge and skills in the field of Nutrition and Dietetics.					4
2	Follow the plans, policies, laws, regulations and legislations that affect the dietitian profession.			2

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate the information about Nutrition and Dietetics with a critical perspective.					4

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Follow new developments in the field of Nutrition and Dietetics with sufficient foreign language knowledge.					4
2	Communicate effective verbal and written interaction between individuals.					4

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate the factors affecting the food quality of the individual and society in the production-consumption chain.	0
2	Respond to clients' health, social and environmental problems.						5
3	Evaluate the nutritional status of the patients.						5
4	Interpret the clinical findings of the patients in terms of nutrition.						5
5	Plan client-specific nutritional treatments.						5

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	3	42
Preliminary & Further Study	14	3	42
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	14	3	42
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	7	3	21
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	51	0	149