| Code |
13748
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| Year |
3
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| Semester |
S2
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| ECTS Credits |
5
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| Workload |
T(15H)/TP(30H)
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| Scientific area |
Sports Sciences
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Entry requirements |
Not apllicable.
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Mode of delivery |
Face-to-face
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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.
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Syllabus |
Module I: Food and Sports
1. Importance of Food in the sport context
2. Food, Culture and sociability. 2.1 Cultural aspects of Food; 2.2 History of food production and preparation; 2.3 Meals as social and cultural events
3. Eating Habits. 3.1 The Portuguese diet; 3.2 The Globalization of Food
4. Sport and Food . 4.1 Historical evolution; 4.2 Food at sport events
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.
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Main Bibliography |
- Burke, L. & Cox, G. (2010). The Complete Guide to Food for Sports Performance: Peak Nutrition for Your Sport
- Graça, P. (2020). Como Comem os Portugueses — alimentação. Fundação Francisco Manuel dos Santos. Edição eBook: Guidesign ISBN 978-989-9004-46-7
- Jeukendrup, A. & Gleeson, M. (2004). Sport nutrition: an introduction to energy production and performance, Champaign: Human Kinetics.
- Montanari, M. (2008). Comida como Cultura São Paulo, Editora SENAC. (pp. 7-17; 21-33; 55-60).
- Teixeira, P., Sardinha, L. & Barata, T. (2008) Nutrição, Exercício e Saúde. Lidel- edições técnicas, Lda. (Cap. I, II, VI, VIII).
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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 written tests.
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Language |
Portuguese. Tutorial support is available in English.
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