Module title: Sport and Health Nutrition [Singapore]

SCQF level: 08:
SCQF credit value: 20.00
ECTS credit value: 10

Module code: SES08708
Module leader: Lesley Ingram
School School of Applied Sciences
Subject area group: Sport Exercise and Health Science
Prerequisites

n/a

2017/8, Trimester 3, Face-to-Face,
Occurrence: 002
Primary mode of delivery: Face-to-Face
Location of delivery: SINGAPORE
Partner:
Member of staff responsible for delivering module: Lesley Ingram
Module Organiser:


Learning, Teaching and Assessment (LTA) Approach:
This module will be taught through a series of lectures, tutorials and workshops to increase specific knowledge of the broad topic of nutrition in sport and health.

The lectures and tutorials are also used to provide information and background on the evidence base for the understanding of the complex field of nutrition. The content will examine the macro and micro nutrients required for sport and exercise performance. As well the requirements for the maintenance of a healthy lifestyle.

Tutorial sessions are used to encourage students to critically interpret the nutrition and diet industry and the associated concerns regarding this subject. The lecture sessions will provide the theoretical content to help support the workshop sessions, which will be used to introduce the students to the various diet analysis techniques (LO 3-6). The workshop sessions will also be used to introduce informed discussions related to the current research in sport and health nutrition and the impact that various weight control methods impact on health and exercise ability (LO 1-6). Topics will be directed by recent literature, twitter feeds and other social media concepts related to health and sporting performance


Formative Assessment:
Individual’s performance and interaction during the tutorial/workshops will be assessed. The student’s ability to prepare for workshop tutorial presentations as an individual and as part of a group will have an impact on both the formative and summative assessments.

Summative Assessment:
Written exam and literature review/report focussed on the specialities/programme of which the student is undertaking via an appropriate nutrition project will be assessed. There will be assessments designed requiring similar content focussing on the three different programmes to allow for specificity and focus on chosen topics.

Student Activity (Notional Equivalent Study Hours (NESH))
Mode of activityLearning & Teaching ActivityNESH (Study Hours)
Face To Face Lecture 22
Face To Face Tutorial 12
Independent Learning Groupwork (Independent Study) 16
Independent Learning Guided independent study 148
Face To Face Centrally Time Tabled Examination 2
Total Study Hours200
Expected Total Study Hours for Module200


Assessment
Type of Assessment Weighting % LOs covered Week due Length in Hours/Words
Report 40 2,3,4,5 & 6 9 HOURS= 0, WORDS= 2000
Centrally Time Tabled Digital Examination 60 1,2,3,5 & 6 14/15 HOURS= 2, WORDS= 0
Component 1 subtotal: 40
Component 2 subtotal: 60
Module subtotal: 100
2018/9, Trimester 2, Face-to-Face,
Occurrence: 001
Primary mode of delivery: Face-to-Face
Location of delivery: SINGAPORE
Partner:
Member of staff responsible for delivering module: Lesley Ingram
Module Organiser:


Learning, Teaching and Assessment (LTA) Approach:
This module will be taught through a series of lectures, tutorials and workshops to increase specific knowledge of the broad topic of nutrition in sport and health.

The lectures and tutorials are also used to provide information and background on the evidence base for the understanding of the complex field of nutrition. The content will examine the macro and micro nutrients required for sport and exercise performance. As well the requirements for the maintenance of a healthy lifestyle.

Tutorial sessions are used to encourage students to critically interpret the nutrition and diet industry and the associated concerns regarding this subject. The lecture sessions will provide the theoretical content to help support the workshop sessions, which will be used to introduce the students to the various diet analysis techniques (LO 3-6). The workshop sessions will also be used to introduce informed discussions related to the current research in sport and health nutrition and the impact that various weight control methods impact on health and exercise ability (LO 1-6). Topics will be directed by recent literature, twitter feeds and other social media concepts related to health and sporting performance


Formative Assessment:
Formative Assessment
Individual’s performance and interaction during the tutorial/workshops will be assessed. The student’s ability to prepare for workshop tutorial presentations as an individual and as part of a group will have an impact on both the formative and summative assessments.


Summative Assessment:
Summative Assessment
Written exam and literature review/report focussed on the specialities/programme of which the student is undertaking via an appropriate nutrition project will be assessed. There will be assessments designed requiring similar content focussing on the three different programmes to allow for specificity and focus on chosen topics.


Student Activity (Notional Equivalent Study Hours (NESH))
Mode of activityLearning & Teaching ActivityNESH (Study Hours)
Face To Face Lecture 22
Face To Face Tutorial 12
Independent Learning Groupwork (Independent Study) 16
Independent Learning Guided independent study 148
Face To Face Centrally Time Tabled Examination 2
Total Study Hours200
Expected Total Study Hours for Module200


Assessment
Type of Assessment Weighting % LOs covered Week due Length in Hours/Words
Report 40 2,3,4,5 & 6 9 HOURS= 0, WORDS= 2000
Centrally Time Tabled Digital Examination 60 1,2,3,5 & 6 14/15 HOURS= 2, WORDS= 0
Component 1 subtotal: 40
Component 2 subtotal: 60
Module subtotal: 100

Description of module content:

Examine the digestive system and the structure and function of this system and its effects on nutrition. Sports nutrition and meeting dietary needs in sport and exercise/health. Macro and micro nutrient requirements and the effects of carbohydrates, proteins, fats, fluid and essential vitamins and minerals. Supplement use. Healthy means of body mass control and common dietary problems for exercise performance and health. Trends in nutrition and facts and fallacies of dietary claims. Examining the validity and reliability of the different means and methods available to assess nutrition.

Learning Outcomes for module:

Upon completion of this module you will be able to
LO1: Differentiate between the structure and functions of the gastro-intestinal system;

LO2: Explain the characteristics of a healthy diet within the context of sport performance and the maintenance of a healthy lifestyle;

LO3: Examine specifically the functions of the energy nutrients with reference to the body at rest, and in mild and heavy exercise;

LO4: Explain the characteristics of the functions of the micronutrients and water to exercise performance, and assess the significance of dietary supplementation with vitamins, minerals and other substances and the use of fluids and electrolytes in exercise;

LO5: Explain the effects of diet and exercise on body composition and examine the mechanisms for weight control;

LO6: Comprehend the nutritional issues associated with lifestyle and fitness training and assess methods of dietary manipulation aimed at optimising health and exercise performance.

Indicative References and Reading List - URL:

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