2022 - NUTRITION AND ERGOGENIC AID

Subject type: Mandatory

Coordinator: Lluís Albesa Albiol

Trimester: Second term

Credits: 6

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.

This subject has methodological and digital resources to make possible its continuity in non-contact mode in the case of being necessary for reasons related to the Covid-19. In this way, the achievement of the same knowledge and skills that are specified in this teaching plan will be ensured.

The TecnoCampus will make available to teachers and students the digital tools needed to carry out the course, as well as guides and recommendations that facilitate adaptation to the non-contact mode.

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.

This is a part-time subject. This means that there is a part of the subject that is done in person, in the classroom, with different activities individually or in groups of students and a part of the subject that is worked autonomously, 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:

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.

Video pills and scientific articles on specific topics will be delivered to the Moodle platform for a written activity, a questionnaire or a discussion forum.

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. Basic concepts and clinical practice.

3. Energy and nutrients.

4. Food groups.

5. Balanced diet.

6. Anthropometry and assessment of body composition.

7. Nutrition in sport and physical activity.

8. Supplementation and ergogenic aids.

There will be three compulsory seminars throughout the course.

There are three compulsory works and they will be implemented through the Virtual Classroom.

The activities of the subject follow the system of continuous evaluation, that is to say, that throughout the term the professor raises several activities, that the students must solve and deliver. The work of each one of the activities allows to value to the student the follow-up that does to the asignatura and the elements of improvement, from the comments and notes that the professor will do of the activities.

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

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

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 open-ended questions.

- Delivery of the problems posed in the seminars.

- Delivery of individual works.

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.

According to 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, approved, notable, excellent , enroll the honor. In accordance with current regulations, you can only opt for recovery, if the subject has been suspended. If the grade is Not Presented, you will not be eligible (for recovery).

Criteria needed to average between the evaluation activities:

The final grade of the students will be obtained through a continuous assessment valued at 50% and a final assessment (theoretical exam -50% -). The exam will be face-to-face and will be mediated with the rest of the marks of the continuous assessment (group work and compulsory individual work). The exam will weigh 50% of the evaluation and must be passed with a minimum of 5 points (out of 10 points) to be able to evaluate the whole subject.

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.

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.

Burke L. (2006). Clinical Sports Nutrition. McGraw-Hill.

Cabañas MD, Esparza F. (2009). Compendium of Cineanthropometry. Madrid: CTO Editorial.

Ivy J. (2004). Nutrient Timing: The Future of Sports Nutrition. Basic Health Publication.

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

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/

Litt A. (2004). Fuel for Young Athletes: Essential Foods and Fluids for Future Champions. Human Kinetics.

Ryan M. (2007). Sports Nutrition for Endurance Athletes. Velopress.

Girard Eberle S. (2007). Endurance Sports Nutrition, 2nd Edition. Human Kinetics.

Burke L. (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