General information


Subject type: Mandatory

Coordinator: Sara González Millán

Trimester: Second term

Credits: 6

Teaching staff: 

Jordi Sarola Gassiot

Teaching languages


The oral presentations will be in Catalan.

Skills


Basic skills
  • Develop those learning skills necessary to undertake further studies with a high degree of autonomy 

Specific skills
  • Identify the risks that arise for health, from the practice of inappropriate physical activities and sports and propose alternatives 

  • Develop cognitive and technical resources for entrepreneurship in maritime activities, wellness and health

     

General competencies
  • Identify the object of study of the Sciences of Physical Activity and Sport

  • Produce written and audiovisual texts related to the Sciences of Physical Activity and Sport

Transversal competences
  • Understand the scientific literature in the field of physical activity and sport in English and other languages ​​with a significant presence in the scientific field

  • Apply information and communication technologies (ICT) in the field of Physical Activity and Sport Sciences

  • Use the sources of certified scientific knowledge in the field of Physical Activity and Sport Sciences

Description


Physical performance depends on the interaction of multiple factors that culminate in the individual’s adaptation through specific technical skills and abilities. Food, nutrition and ergonutrition are of paramount importance in athletic performance. In this subject we will see the food process from the first pre-hominids to modern man, interpreting the anatomical, physiological and biochemical changes of evolution from theArdipitecus ramidus to the'Homo sapiens sapiens

The basis of the course will be the study of energy, macronutrients (proteins, carbohydrates and lipids), micronutrients (vitamins, minerals and trace elements), fiber, water, food groups, cineanthropometry and sports nutrition. In this subject much importance is given to ergonutrition, supplements and what we call sports foods. If we do not know the fundamental principles we will not know how to use or be able to advise everything regarding ergonutritional aids.

A theoretical basis is also given in kineanthropometry and body composition through the study of human morphology. Formulas and programs are worked on in order to be able to evaluate this morphology and make decisions.

The gender perspective will be an aspect that the teaching staff will take into account by making an inclusive and non-sexist use of language and promoting the equal participation of everyone in a respectful and inclusive environment both in lectures and in seminar sessions. The different nutritional and dietary responses in both women and men will become visible. Female bibliographic references will be provided in the classroom to the extent that the subject allows it and the full first name of the authors will be used. Regarding the images of the content in the teaching material, the non-perpetuation of stereotypes will be encouraged.

Learning outcomes


Identify the main cineanthropometric aspects of the individual, a healthy and balanced diet, a diet adapted to the specific requirements according to the sport discipline and the ergogenic aids that can be prescribed in each case.

Working methodology


This is a semi-face-to-face subject. This means that there is a part of the subject that is done face-to-face, in the classroom, with different activities individually or in groups of students and a part of the subject that is worked independently, outside the classroom

The methodology in part-time subjects requires the responsibility of the student, and their good time management.

The methodology of the subject will be carried out combining face-to-face classroom time, with autonomous work time, with the support of the virtual learning environment. The percentage of time the student spends is distributed as follows:

 

Methodology

Activities

ECTS

Face-to-face sessions in the classroom (theory presentation, seminars, personalized tutorials)

Theoretical classes

Seminars

Tutorials

Study and group work

1.2

Study and autonomous, individual work

 

Personal study

Problem solving

Information searches (bibliography, webography)

Guided work (questionnaires, debates and forums)

Video capsules

4.8

Both in the face-to-face sessions and in the autonomous work, the student will work individually and in work groups.

Each ECTS is equivalent to 25 hours of student dedication, considering the time invested in the total of the activities related to the face-to-face time and the time of autonomous work, that the professor of the subject guides, as well as the reading times, information search, connection to the Virtual Classroom, elaboration of works.

The methodology varies depending on whether they are face-to-face or non-face-to-face classes. The face-to-face sessions will be of the master class type and there will be 3 practical sessions where problem solving (calculation of energy needs, etc.), food or ergonutritional aids will be worked on.

Group work will be based on problem solving, mainly in seminars.

Contents


The program will be presented on the first day and the operation of the individual activities and seminars will be explained.

Contents:

1. Introduction.

2. Energy and nutrients.

3. Food groups.

4. Balanced diet.

5. Anthropometry and assessment of body composition.

6. Nutrition in sport and physical activity.

7. Supplementation and ergogenic aids.

Seminars 1, 2 and 3. Resolution of clinical cases or problems.

Learning activities


The subject's activities follow the continuous assessment system, that is to say that throughout the term the teaching staff proposes several activities, which the students must solve and hand in. The work of each of the activities allows the student to evaluate the follow-up of the subject and the elements of improvement, based on the comments and notes that the teacher will make of the activities.

The proposed activities can be individual or in work groups. The teachers give the instructions so that the students can prepare and deliver them. All the activities that are proposed are designed so that students have a practical perspective on the topics that develop throughout the ten weeks of the term.

Activities

Face-to-face sessions with audiovisual material.

Case study and problem solving.

Face-to-face sessions

Group work through cooperative learning activities.

Questionnaires and individual work.

Personal study and bibliographic research.

Evaluation system


The evaluation of the subject is continuous, through different tools to assess the different skills needed to pass the subject.

The assessment of competencies will be done through the following activities:

- A final exam, which will consist of a multiple choice test and a written test with short questions.

- Delivery of the problems posed in the seminars.

- Self evaluation.

In the evaluation of the competences will take into account the presence of the student in class and his implication during the seminars, as well as the individual interventions in the different exercises in the Virtual Classroom.

Evaluation activity

Weightsó

Competentevaluated essences

Teamwork

20%

G11, G1, T1, T2, T3, E13, E7, B5

Individual projects

30%

G11, G1, T1, T2, T3, E, 13, E7, B5

Final and individual exam

50%

G11, G1, 

In order for the exam grade to be averaged with the rest of the grades obtained during the course of the subject, it will be necessary to obtain a grade equal to or higher than 5 points out of a total of 10 points.

As established in article 5 of Royal Decree 1125/2003, the results obtained for the student will be graded according to the numerical scale from 0 to 10, with the corresponding qualitative grade: failed, passed, remarkable, excellent , matriculation the honor.

Qualification system (Royal Decree 1125/2003, of 5 September) that establishes the European system of credits and the system of qualifications to the university degrees of official character and validity in all the state territory:

0 - 4,9: Suspended

5,0 - 6,9: Approved

7,0 - 8,9: Notable

9,0 - 10: Excellent

When the subject's grade is Excellent (grade greater than 9 points), the subject's teachers may consider whether the student chooses to have the honors matriculation qualification (MH).

Criteria needed to average between the evaluation activities:

Evaluation activity

Criteria for doing Average

Individual work

grade equal to or higher than 5/10

Group or individual practices

grade equal to or higher than 5/10

Examen

grade equal to or higher than 5/10

Requirements to pass the continuous assessment:

- Compulsory minimum completion of the subject and seminars of 80%, including absences due to illness or injury.

- If the continuous assessment is not passed due to non-compliance with any of the necessary requirements described above, the student will fail the subject.

Recovery:

Within the same course, there is the possibility of recovering skills not achieved during the course.

In accordance with current regulations, in the evaluation activity of the exam, it will only be possible to opt for the recovery of the subject, if it has been suspended. In the case of those not presented, it will not be possible to opt for recovery.

Evaluation activity in recovery period

Weighting

Skills assessed

Individual projects

50%

G11, G1, T1, T2, T3, E13, E7, B5

 Examen

50%

G11, G1

Jobs:

All works must be submitted through the Virtual Classroom on the date indicated. No late work will be accepted. Seminars will be mandatory.

The average mark obtained in the continuous assessment will average the mark of the final exam. To pass the exam you will need to have passed the final exam.

The total or partial copy in any of the learning activities will mean a "Not Presented" in the subject, without option to present in the proof of recovery and without prejudice of the opening of a file for this reason.

REFERENCES


Basic

Asker Jeukendrup and Michael Gleeson (2019). Sports Nutrition. Editorial Tutor.

Burke, Louise. (2006). Clinical Sports Nutrition. McGraw-Hill.

Cabañas, María Dolores; Esparza, Francisco. (2009). Compendium of Cineanthropometry. Madrid: CTO Editorial.

Jeukendrup, Asker; Gleeson, Michael. Sports Nutrition 1st edition. Editorial Tutor, 2019

Complementary

Spanish Scientific Society of Dietetics and Nutrition. http://www.sedyn.es/es/

European Federation of Associations of Dietitians. http://www.efad.org/everyone

Food and Agriculture Organization of the United Nations. Nutrition.  http://www.fao.org/nutrition/en/

Alice Foundation. http://www.alicia.cat/ca/

Australian Sports Commission https://www.ausport.gov.au/ais/nutrition

White Paper on Nutrition in Spain. Spanish Nutrition Foundation (FEN), 2013. http://www.seedo.es/images/site/documentacionConsenso/Libro_Blanco_Nutricion_Esp-2013.pdf

Government of Catalonia. Feeding. http://canalsalut.gencat.cat/ca/vida-saludable/alimentacio/

Burke, Louise. (2007). Practical Sports Nutrition. Human Kinetics.

The white paper of hydration. Spanish Society of Dietetics and Food Sciences, 2006. https://www.assal.gov.ar/assa/documentacion/libro_blanco_hidratacion.pdf