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Food and Nutrition in Sport

Food and Nutrition in Sport

Code	13748
Year	3
Semester	S2
ECTS Credits	5
Workload	T(15H)/TP(30H)
Scientific area	Sports Sciences
Entry requirements	Not apllicable.
Mode of delivery	Face-to-face
Learning outcomes	This course is designed primarily to develop a functional and critical understanding of the nutritional needs of athletes and understanding the importance of dietary factors in sports performance. - Identifies the several social and cultural influences on nutrition and their consequences for sports performance. - Demonstrates understanding of the implications of the food process on the social dynamics in sports. - Demonstrates understanding of nutritional factors in the sports performance. - Master and apply basic nutritional principles in sport - Identifies the nutritional needs of athletes from different sports. - Knows how to use nutritional concepts in relation to food factors as a tool for optimizing training.
Syllabus	Module I: Food and Sports 1. Eating and sociability. Meals as social and cultural events. Production and preparation of food 2. Eating and culture. Culture and rules about food. The globalization of food 3. Eating habits. The youth culture. Image: diets, anorexia and bulimia 4. Sport and food. The sports culture. The technologies related to food Module II: Nutrition and Sport 1.Nutritional needs of athletes: 1.1 Energy needs.; 1.2 Carbohydrates and Lipids.; 1.3 Proteins.; 1.4 Minerals and Vitamins.; 1.5 Hydration. 2. Diets and Food training programs: 2.1 Training diets: pre, during and recovery.; 2.2 Specific food recommendations (modalities).; 2.3 Eating problems in Sport.; 2.4 Supplements, Ergogenics and Additives.
Main Bibliography	Espina-Barrio, Angel-B. 2005. Manual de Antropologia Cultural. Pp. 257-259. Recife: Editora Massangana. (2ª ed) Maughan, R.J., (ed.) (2002). Nutrition in Sport. Malden : Blackwell Science, Cap. 4 Nunes, B. (1997), “Produzir para comer”, em O saber médico do povo. Pp. 59-83. Lisboa: Fim de Século Teixeira, P, Sardinha , L, Barat, T., Silva, P., Baptista, F., Branco, T., Horta, L., Meyer, N., Minderico, C. e Silva, A.(2008) Nutrição, Exercício e Saúde. Lidel- edições técnicas, Lda., Cap. I, V,VI, VIII Titiev, M. (2000). Vamos comer, in Introdução à antropologia cultural (8ª Ed.). Lisboa: Ed. Fundação Gulbenkian. (pp. 198-203).
Teaching Methodologies and Assessment Criteria	The teaching / learning activities consist of lectures, theoretical-practical and tutorial orientation. The pedagogical methodology consists in the partial exposition and discussion of the theoretical contents, encouraging the students' participation, with the discussions and expositions. It will be accompanied by work sheets, analysis of commercial labels of sports foods and drinks, as well as the search for information relevant to the discussion of sports and nutrition issues (such as ergogenics and food myths). It is also used as teaching methodology the tutorial follow-up in the development, construction and presentation of a project to promote adequate eating habits for different sports modalities. The assessment of the UC will be carried out through a lesson reports and 2 written tests.
Language	Portuguese. Tutorial support is available in English.