Ders Planı

Lesson Information

Course Credit	2.0
Course ECTS Credit	3.0
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course	Programme Elective
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?	S
Course Coordinator	Prof. Dr. HALİT TANJU BESLER
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	Energy and energy systems in exercise; The functions of carbohydrates, proteins, fats, minerals, vitamins and water in the organism and their effects on physical performance; nutritional practices and ergogenic supports to increase performance, body composition, nutritional characteristics of athletes with special conditions, nutritional principles before, during and after the race; It is aimed to teach weight control in sports and sports nutrition according to different sports branches.
Course Content	Exercise, nutrition and health interaction, energy and macronutrients of athletes, micronutrients of athletes, nutritional properties before, during and after training/competition, the importance of fluid consumption, ergogenic aid, body composition and weight control, nutritional properties in exercise under different conditions, different The importance of nutrition in sports.

The aim of the course

Energy and energy systems in exercise; The functions of carbohydrates, proteins, fats, minerals, vitamins and water in the organism and their effects on physical performance; nutritional practices and ergogenic supports to increase performance, body composition, nutritional characteristics of athletes with special conditions, nutritional principles before, during and after the race; It is aimed to teach weight control in sports and sports nutrition according to different sports branches.

Course Content

Exercise, nutrition and health interaction, energy and macronutrients of athletes, micronutrients of athletes, nutritional properties before, during and after training/competition, the importance of fluid consumption, ergogenic aid, body composition and weight control, nutritional properties in exercise under different conditions, different The importance of nutrition in sports.

Learning Outcomes

To be able to associate the necessary knowledge in the field of nutrition and dietetics with the developments encountered in current life and / or in the national-international field, to carry out a study independently and to take responsibility as a team member.
Using the current knowledge and skills acquired in the field of Nutrition and Dietetics; determines, evaluates, interprets, produces solutions to the nutritional status of individuals, applies medical nutrition therapy, follows and evaluates the events / developments on the agenda of the society and the world, applies ethical rules in health and proposes solutions.
Uses the theoretical and practical knowledge acquired for health promotion, prevention of diseases and treatment when necessary.
Uses computer, statistics, information and communication technologies and research competencies in nutrition sciences.
To be able to think and apply the basic knowledge related to the field of Nutrition and Dietetics in detail, especially to have problem solving and decision making skills, to evaluate critically, to plan, implement, monitor, evaluate and evaluate appropriate medical nutrition therapy for patients in different age groups and to participate in clinical research.
Adopts personal development and lifelong learning; adopts the understanding of quality, has the ability to evaluate information related to the field and different disciplines and supports educational promotion and information programs related to the field.
Uses his/her knowledge to demonstrate the accuracy of practices in the field of Nutrition and Dietetics, expresses his/her thoughts and opinions clearly verbally and in writing by presenting reasons and evidence, and communicates effectively with all stakeholders in line with ethical principles.
At every stage of their work, they communicate effectively with their patients and other disciplines required by the treatment, and ensure that teamwork is carried out in a coordinated manner.
To be able to follow the information in the field of nutrition and dietetics and communicate with colleagues and have the ability to communicate interculturally by using a foreign language at least at the European Language Portfolio B1 General Level.
In order to contribute to the development of the dietetic profession, they follow current treatment approaches, follow evidence-based scientific research, act in accordance with ethical values, adopt the importance of social justice and environmental sustainability as well as having awareness of quality culture, and develop educational materials in these directions.

Weekly Course Subjects

1	Introduction to sports nutrition
2	Exercise physiology
3	Energy and energy systems in exercise
4	General nutrition principles for athletes
5	Macronutrient requirements in athletes
6	Micronutrient requirements in athletes
7	Energy requirement and fluid consumption in athletes
8	Midterm
9	Ergogenic supplements and doping
10	Menu planning for athletes
11	Nutrition in athletes before, during and after competition
12	Nutrition in athletes before, during and after competition
13	Weight management and body composition measurement methods in athletes
14	Female athlete triad

Resources

1- Maughan, R.J., Nutrition in Sport, MPG Books LTD, GB, 2001.
2.Clark,N., Sports Nutrition Guidebook, (second ed.), Human Kinetics, USA, 1997.
3.Williams, H.M., Nutrition for Fitness and Sport, Brown Benchmark, USA, 1995.
4.Howley, E., Frank, B.D, Health and Fitness Instructor's Handbook, third ed Human Kinetics, USA, 1997.
5.Ersoy, G. Egzersiz ve Spor Yapanlar için Beslenme, Damla Matbaacılık, Ankara, 2000.
6- Greenwood M. Nutritional Supplements in Sports and Exercise, 2008.

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CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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