TEXT:

Highly Recommended: Principles and Labs for Physical Fitness and Wellness (8th ) by Hoeger, Werner and Sharon Hoeger. Published in 2006 by Morton. This is the book used in the Lifetime Wellness course. This is an excellent manual to accompany the Nutrition text.

COURSE DESCRIPTION:

This course covers the principles of sound nutrition for the exercising individual, the athlete, and the average individual in society. The physiological needs of the human body; the way that foods, vitamins, enzymes, minerals, etc. are used; and the bogus information concerning nutrition, diet, weight loss, and enhancing human performance will be discussed.

RELATIONSHIP TO UNIVERSITY MISSION:

1. Transferring knowledge and values related to exercise science and fitness development to students
2. Equipping students with needed skills and insights related to exercise science and fitness development, and by encouraging students to grow professionally and develop a strong sense of personal and professional integrity
3. Prepaing future fitness and wellness professionals to live purposeful lives through undergraduate professional preparation and education
4. Providing services to the general community through research, professional service, continuing education, pubications, presentations, and collaboration with fitness and wellness centers.

EXPECTED OUTCOMES:

1. Students will learn how to apply the principles of good nutrition to many diverse situations through instruction and supervised practical applications.
2. Students will develop an awareness and a personal philosophy relating to the ethical aspects of nutrition and performance enhancement.
3. Students will learn to integrate theoretical knowledge of physiological principles and nutritional principles for practical application to many diverse situations.
4. Students will develop the skills necessary to make educational decisions concerning the use of nutrition in sports and exercise science.

SPECIFIC COMPETENCIES:

1. Students will be able to identify the different kinds of foods and their nutritional value.
2. Students will be able to relate eating disorders, lack of physical activity, behavioral modification, and other factors to weight control.
3. Students will be able to describe the characteristics of normal, healthy nutrition and the physiological role of vitamins, minerals, enzymes, and other food substances.
4. Students will be able to identify the nutritional needs of individuals relative to their particular situation, and environment.
5. Students will be able to plan nutritious, healthy and balanced meals for individuals with particular needs.
6. Students will be able to distinguish bogus food claims, food fads, food fallacies, and improper diets based on the research and scientific principles.
7. Students will understand the specific criteria for proper nutrition and the monitoring of such in specific sports by the coach and trainer.
8. Students will be able to analyze the diet of an individual, in context with that person's eating behavior, activity requirements, gender, etc.

ASSIGNMENTS:

1. Each student will determine their own resting metabolic rate. This can be done through estimation using table 3.4 on page 95, or by the use of the Sensor Medics metabolic analyzer.
2. Each student will record all of the food and water they consume in a one-week (7 day), 24 hour per day period. Exact quantities of each food must be determined. If one is eating from a cafeteria, cooperation with the food service staff and also measuring cups, spoons, and a scale may have to be used. When exact quantities of each food is determined the calories and grams of carbohydrate, fat and protein content of the food, and the quantities of vitamins and minerals in the food are determined from the USDA food chart. The exchange units devised by the American Dietetic Association and the American Diabetic Association are also calculated.
3. Daily totals for calories, fat, protein, carbohydrate, certain minerals, and certain vitamins will be recorded and compared to the recommended amounts for the individual, with regard to gender and body size.
4. During the same seven days, all of the activities, including sleeping, is recorded accurately to the minute. This may be walking, sitting, lying, washing a car, grocery shopping, jogging, etc. Each activity has a caloric expenditure amount based on calories per kilogram body weight per minute. These are normative estimates. Variations in intensity may cause the actual caloric expenditure to vary as well. Use the chart of caloric expenditure found in the Appendix C of Williams or from the book: McArdle, Katch, and Katch. 1996. Exercise Physiology: Energy, Nutrition and Human Performance, (4th ed.). Baltimore: Williams and Wilkins. This book has a more extensive list of activities.
5. Analyze your eating and exercise records and determine what changes you need to make in your dietary habits. On pages 418 - 420 of Williams there is a list of considerations in which to evaluate your eating and exercise behavior. Take into consideration your physical condition (possible chronic musculoskeletal injuries or systemic conditions), your goals, and other factors.
6. Other reading and writing assignments will be required during the course.

TOPICAL OUTLINE:

1. Introduction to Nutrition for Fitness and Sport
2. Healthful Nutrition for Fitness and Sport
3. Human Energy
4. Carbohydrates: The Main Energy Food
5. Fats: An Additional energy Source During Exercise
6. Protein: The Tissue Builder
7. Midterm Examination I
8. Vitamins: The Organic Regulators
9. Minerals: The Inorganic Regulators
10. Water, Electrolytes, and Temperature Regulation
11. Phytochemicals
12. Midterm Examination II
13. Body Weight and Composition
14. Weight Maintenance and Loss Through Proper Nutrition and Exercise
15. Weight Gaining Through Proper Nutrition and Exercise
16. Review

    EVALUATION:

    Type of Evaluation	Points
    Mid term I & II (75 ea),	150
    Final Exam	100
    Quizes (25 points each)	25+
    Nutrition analysis	100
    Other projects and assignments	25+
    Total	400+

    GRADING:

    • A = 90 - 100%
    • B = 80 - 89%
    • C = 70 - 79%
    • D = 60 - 69%
    • F = < 60%

    ATTENDANCE:

    Students should attend all classes and be punctual. Tests and class work may be made-up only if the absence is excused. It is the student's responsibility to be up-to-date and to arrange for make-up work. According to the University's policy, excessive absences (15 percent) will result in automatic failure of the course.
    

    SELECTED BIBLIOGRAPHY:

    The text for this course has an extensive list of references at the end of each chapter. Return to homepage
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    Brian Bergemann: bergemannb@campbell.edu
    Copyright Brian Bergemann 2000 all rights reserved