Nutrition and Sport Course 1

Learning Objectives

1. Understand the principles of direct and indirect calorimetry
2. Define total, activity-induced, and diet-induced expenditure (TEE, AEE, and DEE)
3. Define basic metabolic rate and its relevance in the study of sports nutrition
4. Explain the advantages and disadvantages of the different dietary survey methods
5. Explain the use of biomarkers as a measurement of dietary intake
6. Describe the glycemic index classification of carbohydrates
7. Explain glycogen storage in the body
8. Describe carbohydrate metabolism during exercise, and the effects of ingestion of carbohydrates during exercise
9. Describe glycogen syntheses post-exercise
10. Explain carbohydrate intake recommendations for the athlete
11. Discuss fat storage in the body
12. Discuss fat oxidation during exercise
13. Describe the effects on fat oxidation in endurance trained athletes
14. Explain the recommendations on fat intake during exercise
15. Explain the difference in fat oxidation rates between individuals and between the genders
16. Discuss the many functions of proteins in the body
17. Understand the role of amino acids
18. Discuss protein breakdown, protein synthesis and amino acid oxidation in relation to resistance and endurance exercise
19. Discuss the anabolic effect on muscle post-exercise
20. Explain protein requirements for the athlete
21. Discuss micronutrient needs of the active individual
22. Explain why females more typically have lower micronutrient intakes than males
23. Discuss the appropriate supplementation of micronutrients for the athlete
24. Explain the effects of poor micronutrient intake on exercise