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Timing and composition of meals for training and pre- and post-competition. Fall/Spring.
Marcia Bristow ()
Dates: July 14 - Aug. 8, 2014
This course presents the scientific basis for sports nutrition emphasizing basic nutritional concepts, energy expenditure during resistance and endurance exercise, the diet during training, the timing and composition of the pre- and post- competition meals, the use of nutrients supplements and ergogenic/ergolytic, and the special needs of various athletic groups. The course provides practical information for the competitive athlete and people of all ages wishing to incorporate nutrition into an active, healthy, lifestyle.
Quizzes/participation: 20% 100 total points-5 extra credit points for perfect attendance 2 Assignments: (20% each) 100 points each assignment *Position paper ? Nutrition and Athletic Performance *Intake and Expenditure Project 2 Take Home Exams: (20% each) 100 points each assignment *Mid Term- Released on Blackboard *Final- Released on Blackboard
Course runs from to
Lafayette Hall L107 (View Campus Map)
to on Monday, Tuesday, Wednesday and Thursday
|Last Day to Add|
|Last Day to Drop|
|Last Day to Withdraw with 50% Refund|
|Last Day to Withdraw with 25% Refund|
|Last Day to Withdraw|
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|NFS 095 OL3||Nutrition and Food Sciences: The Science of Energy Balance (online)||to||N/A||See Notes||1||60167|
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