Timing and composition of meals for training and pre- and post-competition. Prerequisite: Instructor permission. 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
Courses may be cancelled due to low enrollment. Show your interest by enrolling.
|Last Day to Add|
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|NFS 153 Z1||Nutrition and Food Sciences: Principles of Food Technology||to||Mon|
|NFS 154 Z1||Nutrition and Food Sciences: Principles Food Technology Lab||to||Mon|
|NFS 295 Z2||Nutrition and Food Sciences: Advanced Nutrition||to||N/A||See Notes||3||60419|
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