sports nutrition lesson 1
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Lesson 1TRANSCRIPT
Sports Nutrition
James Barraclough
Lesson 1: Introduction
Aims:
Objectives:• Assignment brief• Introduction
Task 1: Concepts of Nutrition & Digestion• You are nutritionist working for (EIS). Produce poster on
nutrition/digestion for Manchester United’s academy
P1 describe nutrition, including requirements using recommended guidelines from public health sources• Nutrition: macronutrients (carbs, proteins, fats);
micronutrients (vitamins, minerals); fibre; nutritional requirements (essential/non-essential); common terminology (RDA, SI, EAR)
P2 describe structure & function of digestive system • Digestion: structure (buccal cavity, oesophagus, stomach,
duodenum, pancreas, liver, gall bladder, small & large intestine, kidneys, digestive juices & enzymes); function (digestion, absorption, excretion)
Task 2: Energy Intake & Expenditure in Sports Performance
• Next assignment working with Manchester City’s academy. Produce information booklet on energy intake & balance
P3 describe energy intake & expenditure in sports performance• Energy: measures (calories, joules, kilocalories, kilojoules); sources,
e.g. fats, carbohydrates, proteins; measuring requirements, e.g. body composition, lean body mass, percentage body fat (skinfold analyses, bioelectrical impedance analysis, hydrosensitometry); body weight; calorimetry (direct, indirect)
M1 explain energy intake & expenditure in sports performance
P4 describe energy balance & importance to sports performance• Energy balance: basal metabolism; age; gender; climate; physical
activity
M2 explain importance of energy balance in relation to sports performance
D1 analyse effects of energy balance
Task 3: Relationship between Hydration & Sports Performance
• Give presentation to UK Athletics on why athletes should be hydrated before, during & after performance. Deliver PowerPoint presentation using charts & diagrams where appropriate
P5 describe hydration & effects on sports performance• Hydration: signs & symptoms (dehydration,
hyperhydration, hypohydration, superhydration); fluid intake (pre-event, inter-event, post-event); sources, e.g. water, sports drinks (hypertonic, hypotonic, isotonic)
• Effects on sports performance: e.g. frequency, intensity, duration, specificity, progression, recovery
Task 4: Plan Diet Appropriate for Selected Sports Activity
• Final assignment: diet book for selected performer from sport of your choice. Include basic information on components of balanced sport diet & appropriate 2 week plan
P6 describe components of balanced diet• Diet: balanced diet (carbohydrates, fats, proteins, water, fibre, vitamins,
minerals)• Activities: e.g. aerobic, anaerobic, muscular strength and endurance,
flexibility; timing, e.g. pre-season, midseason, post-season, pre-event, inter-event, post-event
M3 explain components of balanced diet
P7 plan 2 week diet plan for sports performer for selected sports activity• Planning diets: appropriate for activity & sports performer; assessment of
needs e.g. weight gain/loss, muscle gain, fat gain/loss; nutrition (macronutrients, micronutrients, fibre); food groups (grains, vegetables, fruits, oils, dairy, meat); sources; availability
M4 explain 2 week diet plan for sports performer for selected activity
D2 justify 2 week diet plan for sports performer for selected activity
Introduction to Nutrition
Why nutrition is important:Supersize Me in 7 mins
: How too much of McDonald's will make you feel! - YouTube
Complete the nutrition quiz
Recap: Quiz Answers
1. Way in which energy & nutrients in food taken in by body
2. Carbohydrates, proteins & fats
3. Carbohydrates
4. 4
5. Complex: brown rice/bread, wholewheat, wholegrain & Simple: refined foods e.g. jam, sugar, white rice/bread
6. Glycogen
7. Protein
8. Complete (meat, dairy, fish) & incomplete (cereal, bread, pasta)
9. Fat, energy
10. 9
Recap: Quiz Answers
11. Protect & cushion organs
12. Saturated, polyunsaturated, monounsaturated
13. Saturated: junk food, crisps, chips; Monounsaturated: olives, peanuts, corn oil; Polyunsaturated: oily fish, nuts, sunflower oil/spread
14. Nutrients required in small amounts by your body
15. Vitamins: prevent disease & help bodily functions; Minerals: form essential parts of body e.g. calcium in bones
16. Soluble & insoluble, cancer, disease & diabetes
17. c.18g
18. Non-starch polysaccharide
Next lesson…
• Nutritional requirements (essential & non-essential)• Common terminology (RDA, SI, EAR)