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STUDENT WARNING: This course syllabus is from a previous semester archive and serves only as a preparatory
reference. Please use this syllabus as a reference only until the professor opens the classroom and you have access to the
updated course syllabus. Please do NOT purchase any books or start any work based on this syllabus; this syllabus may
NOT be the one that your individual instructor uses for a course that has not yet started. If you need to verify course
textbooks, please refer to the online course description through your student portal. This syllabus is proprietary material
of APUS.
School:
Course Number: SPHE 320
Course Name: Nutrition
Credit Hours: 3
Length of Course: 8 weeks
Prerequisite: None
Table of Contents
Instructor Information Evaluation Procedures
Course Description Grading Scale
Course Scope Course Outline
Course Objectives Policies
Course Delivery Method Academic Services
Course Resources Selected Bibliography
Instructor Information
(Biography)
Instructor:
Email:
Phone:
Office Hours:
Table of Contents
Course Description (Catalog)
What should you eat? When should you eat it? Why? Nutrition plays an integral part of our daily
life. A healthy diet can protect us from a number of diseases including heart disease and cancer.
Nutrition also plays an integral part of the athlete’s success; often making a difference between
STUDENT WARNING: This course syllabus is from a previous semester archive and serves only as a preparatory
reference. Please use this syllabus as a reference only until the professor opens the classroom and you have access to the
updated course syllabus. Please do NOT purchase any books or start any work based on this syllabus; this syllabus may
NOT be the one that your individual instructor uses for a course that has not yet started. If you need to verify course
textbooks, please refer to the online course description through your student portal. This syllabus is proprietary material
of APUS.
success and failure. Improper use of diet and/or ergogenic aids can result in poor performance.
Students in this course will explore basic nutrition concepts, gaining an appreciation of the
contribution of macro and micronutrients to a healthy diet and gaining an understanding of the
importance of these nutrients as performance enhancers. They will identify a number of
strategies for making healthy food selections, for integrating these selections into their lives, and
for successfully maintaining a healthy diet. These concepts will be reinforced through the
analysis of their own diets and the development of several new diets. The impact of excessive or
deficient caloric intake on health and body composition will be determined. Finally, dietary
supplements and performance enhancers are used by many people. Improper use of these can be
detrimental to one’s health as well as adversely impact athletic performance. Strategies for
identifying and for using good and bad supplements/enhancers will be developed.
Table of Contents
Course Scope
Welcome to SPHE320, Nutrition. This is an undergraduate survey course specifically designed
to educate and expose students to contemporary practices, theories, and trends in the field of
Sports Nutrition. The academic training and practical experiences students will participate in
during this course are the first steps towards understanding the role of nutrition in athletics.
Table of Contents
Course Objectives
At the completion of this course, the student will have satisfied the following learning objectives:
1. Become familiar with the role and importance carbohydrates, protein and fat in athletics
2. Understand the importance of vitamins and minerals in athletics
3. Identify specific functions of the macro and micronutrients
4. Appreciate the interrelationship between the macro and micronutrients in enhancing
performance
5. Analyze fluid intake required for various levels and types of physical activity
6. Understand the role of protein in building muscle
7. Plan diets for achievement of optimum weight and peak performance
8. Plan a healthy diet using foods from fast food restaurants
9. Analyze the pros and cons of supplements
10. Identify ergogenic aids
11. Read and evaluate a research article
12. Develop recommendations and a meal plan for a potential client
13. Understand the importance of optimum weight
14. Identify the appropriate steps for weight loss
Table of Contents
STUDENT WARNING: This course syllabus is from a previous semester archive and serves only as a preparatory
reference. Please use this syllabus as a reference only until the professor opens the classroom and you have access to the
updated course syllabus. Please do NOT purchase any books or start any work based on this syllabus; this syllabus may
NOT be the one that your individual instructor uses for a course that has not yet started. If you need to verify course
textbooks, please refer to the online course description through your student portal. This syllabus is proprietary material
of APUS.
STUDENT WARNING: This course syllabus is from a previous semester archive and serves only as a preparatory
reference. Please use this syllabus as a reference only until the professor opens the classroom and you have access to the
updated course syllabus. Please do NOT purchase any books or start any work based on this syllabus; this syllabus may
NOT be the one that your individual instructor uses for a course that has not yet started. If you need to verify course
textbooks, please refer to the online course description through your student portal. This syllabus is proprietary material
of APUS.
Course Delivery Method
This course delivered via distance learning will enable students to complete academic work in a
flexible manner, completely online. Course materials and access to an online learning
management system will be made available to each student. Online assignments are due by
Sunday evening of the week as noted and include Forum questions (accomplished in groups
through a threaded forum), examination and quizzes (graded electronically), and individual
assignments (submitted for review by the Faculty Member). Assigned faculty will support the
students throughout this eight-week course.
Table of Contents
Course Resources
Required Course Textbook:
Book Authors Book Title Publication Info ISBN
Number
Nancy Clark’s SPORTS
SPHE320-0 Clark, NUTRITION Guidebook: The #1 Champaign, IL: 9780736074155
Nancy nutrition resource for active Human Kinetics
people
Textbook in APA format:
Clark, N. (2008). Nancy Clark’s SPORTS NUTRITION Guidebook: The #1 nutrition resource for active
th
people. 4 Edition, Champaign, IL: Human Kinetics
Required Readings:
See Course Outline
Additional Resources:
In the Resource folder there are additional course articles. The announcements and course
outline have several online resources.
Web Sites:
In addition to the required course texts, the following public domain web sites are useful. Please
abide by the university’s academic honesty policy when using Internet sources as well. Note web
site addresses are subject to change.
Site Name Web Site URL/Address
The OWL at Purdue http://owl.english.purdue.edu/
APA Style Homepage http://www.apastyle.org/index.aspx
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