Topics covered include the elements of a healthy diet, an introduction to nutrients, and the relationship between food and energy. Students will explore Nutrient Reference Values (NRVs), hydration and fluid intake in sport, techniques for managing hydration during events, and how hydration affects performance and body temperature.
The unit delves into energy production, systems, and expenditure, with a focus on macronutrients, fuel timing, and intake. It examines the roles of carbohydrates, fats, and protein in sports performance, along with concepts like body fat distribution, body mass measurements, and energy balance. Additional topics include nutritional supplements, the use of sporting agents, and their impact on performance.
To put theory into practice, the course provides tools like meal planners, food suggestions, and guidance on the importance of timing in nutrition. It also addresses issues related to overweightness and body fat loss, and concludes with references and appendices for further study.
