Nutrition and Physical Activity

Scholar Year: 2017/2018 - 2S

Courses

Head Teacher Responsability Ana Cristina Ferreira Santos Correa Figueira Head

Weekly workload Hours/week T TP P PL L TC E OT OT/PL TPL O S Type of classes Lectures Type Teacher Classes Hours Contact hours Totals 1 3,20 Ana Cristina Figueira   2,40 Ana de Fátima Costa Pereira   0,80

Teaching language

Portuguese

Intended learning outcomes (Knowledges, skills and competencies to be developed by the students)

1. Identify the energetic, plastic and regulatory functions of nutrients: carbohydrates, lipids, proteins, vitamins and other regulatory compounds.
2. Relationship between nutrition, caloric intake, physical activity and health.
3. Identify the energy resources and the average caloric expenditure by modality. Differences between balanced diets and specific sports diets.
4. Recognize the impact of environmental conditions (altitude, humidity, cold and hot climate) on physical exercise and know what procedures to adopt in each case.
5. Knowledge of the nutritional supplements and ergogenic aids in sports performance: hydration and supplementation programs before, during and after exercise.
6. Know how to evaluate: the nutritional status, the nutritional value of food, the caloric intake vs. caloric expenditure, and the body composition.

Syllabus

1. Guidelines of a rational diet; Classification and characterization of nutrients; Relationship between nutrients function and lifestyle.
1.1 Analysis of cultural and behavioral aspects of food; the basic principles of a rational, balanced and healthy diet.
1.2 Classification of nutrients according to their function (plastics, energy, regulators) and physiological needs (macronutrients, micronutrients and trace elements).
1.3 Carbohydrate metabolism: nutritional importance; Simple and complex carbohydrates; Energetic polysaccharides; Glycogen and starch; Function of fibers in diet; Main sources of carbohydrates in food; Carbohydrate intake before, during and after exercise.
1.4 Protein metabolism: nutritional importance of proteins; Essential and non-essential amino acids; Main sources of protein (plant and animal); Training cycles and protein feeding.
1.5 Fat metabolism: Nutritional importance of fats; Essential and non-essential fatty acids; Main sources of fats; Types of exercise and fat oxidation.
2. Quantification of the food energy value, and the total energy expenditure.
2.1 Regulation of energy balance and body composition: methods to evaluate the nutritional status;
2.2 Specific nutritional needs: diets associated with the practice of different sports.
3 Athletes' specific needs in macro and micronutrients: Energy sources; Protein requirements; Regulation of water and electrolyte content.
3.1 Importance of hydration in human health;
3.2 Thermoregulatory systems during exercise;
3.3 Renin-angiotensin-aldosterone system;
3.4 Relationship between hydro-mineral content and exercise duration;
3.5 Macro-minerals and trace elements: primordial functions of minerals; Water-soluble and liposoluble vitamins; Main functions of vitamins in health; Vitamins and exercise;
3.6 Reactive Oxygen and Nitrogen species; Exercise as promoter of oxidative Stress; Most common ROS and their harmfulness; Dietary action.
4. Characterization of the main eating disorders.
5 Supplementation and ergogenic aids to optimizing sports performance: Ergogenic effects of specific substances (Caffeine, Creatine, L-Carnitine, alkalinizing substances, phosphate, anti-oxidants and other compounds).

Demonstration of the syllabus coherence with the UC intended learning outcomes

The contents addressed in this curricular unit aim the knowledge of the role of nutrition in human metabolism, particularly in situations of exercise training. It is intended to provide the students with theoretical and practical tools that allow them to analyze and intervene in specific contexts of sports practice.

Teaching methodologies

Teacher exposure of the contents; Oriented discussion of the different syllabus themes, in plenary and/or small groups; Practical and/or applied work; Written, presentation and discussion of work-group and/or individual works.
The use of the Moodle platform enables theoretical-practical activities and allows the interaction between the teacher and the students and between students.

Demonstration of the teaching methodologies coherence with the curricular unit's intended learning outcomes

Student’s knowledge of the theoretical foundations, and the current trends of nutrition in the field of physical activity and sports, is expected.
Know the importance of a rational, balanced and healthy diet.
Know the nutritional needs under conditions of regular practice of exercise in different sports.
Demonstrate a systematic attitude of mastery of knowledge.

Assessment methodologies and evidences

1. Process evaluation (35%): results from the attendance, participation in classroom activities and realization of 3 worksheets:
- Assiduity 5%
- Worksheets 30%
2. Product evaluation (65%): It is expressed by the student's performance in a written test and in a work of analysis of a thematic of the program with the use of updated scientific research.
- Test 45%
- Work 20%

The sum of the weighted values of component 1 and component 2 will define the classification in the CU, assigned on a scale of 0 to 20 values.

Exam
Classifications lower than 7 in the theoretical test and 9.5 in final evaluation refer students to the exam.

Attendance system

It is expected that each student be present, at least, in 75% of the lectures.

Bibliography

Mcardle, WD, Katch, FI, Katch, VL (2014), Exercise Physiology: Nutrition, Energy and Human Performance (8th edition), Baltimore: Lippincott Williams & Wilkins.
Powers, S, Howley, E, (2012). Exercise physiology: Theory and application to fitness and performance (8th edition). USA: McGraw-Hill.
Lanham-New, SA, Stear, S, Shirreffs, S ( 2011). Sport and Exercise Nutrition. UK: Wiley Publishers.
Teixeira, PJ, Sardinha, LB e Themudo Barata, JL (2008). Nutrição, Exercício e Saúde. Lisboa: Lidel – Edições Técnicas.