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Class Sports Nutrition Applied to Football

  • Presentation

    Presentation

    With this UC it is intended that students acquire in-depth knowledge about the nutritional functions in Football.

  • Code

    Code

    ULP6223-22700
  • Syllabus

    Syllabus

    I. Introduction to nutrition for Soccer.
    2. Nutritional requirements for Soccer;
    2.1. Energy requirement;
    2.2. Macronutrients requirements and timing of consumption;
    2.3. Micronutrients requirements and timing of consumption;
    2.4. Water and electrolytes requirements and timing of consumption;
    2.5. Nutritional requirement for special situations (heat, cold, altitude and jet-lag).
    3. Alcohol and Soccer.
    4. Dietary supplements for Soccer.
    5. Introduction and fundamentals of anti-doping.

  • Objectives

    Objectives

    This curricular unit aims to:
    1. To learn the role of nutrition in Soccer.
    2. To learn the function of nutrients in Soccer and their food sources.
    3. To acquire knowledge about the timing of macronutrients, micronutrients, water and electrolytes intake, i.e., before, during and after training / match-play.
    4. To get acquainted with the nutritional requirements in special situations taking into account the temperature, altitude and jet lag.
    5. To learn about the effect of ethanol consumption on Soccer.
    6. To get acquainted with the type of dietary supplements and their effects on Soccer.
    7. To get acquainted with the concept of doping, doping substances and anti-doping strategies.

  • Teaching methodologies and assessment

    Teaching methodologies and assessment

    Different teaching methodologies (ME) will be used: Expository classes (ME1): Resolution of practical cases (ME2), Visits to nutrition services of clubs (ME3), Bibliographic research (ME4), Analysis of scientific articles (ME5) , Small group activities (ME6), Feedback information provided by the teacher about the work carried out (ME7).

    The teaching methodology to be used will be in the form of conference classes and colloquium classes. Analysis of bibliographic material will be included to promote a critical view of current knowledge. Classes will be theoretical-practical where the student will have an active participation in the proposed activities. In theoretical-practical classes, work proposals will be made that are close to the methodology of working in pairs or teams.

  • References

    References

    • Burke, L. & Deakin, V. (2015). Clinical Sports Nutrition (5th Ed.). Australia: McGraw-Hill Education.
    • EFSA (European Food Safety Authority) (2017). Dietary reference values for nutrients: Summary report. EFSA supporting publication 2017: e15121. 92 pp. doi:10.2903/sp.efsa.2017.e15121.
    • Insel, P. M., Ross, D., McMahon, K., & Bernstein, M. (2016). Nutrition (6th Ed.). Sudbury, Massachusetts: Jones and Bartlett Publishers.
    • Karpinski, C. & Rosenbloom, C.A. (2017). Sports Nutrition: A Handbook for Professionals (6th Ed.) Academy of Nutrition and Dietetics.
    • Maughan R.J. (2006). Nutrition and Football: The FIFA/FMARC Consensus on Sports Nutrition (1st Ed.) Routledge.
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