|Student Contribution Band:||Band 2|
|Administered by:||College of Healthcare Sciences|
This course will cover optimal nutrition for exercise performance and health including nutrition categories and values for food, hydration and electrolyte balance, fluid replacement, carbohydrate loading, glycemic index, proteins and fats, vitamins and minerals, public health issues, nutritional supplements, anthropometry and dietary analysis.
Students are required to attend and actively participate in at least 80% of all scheduled practical classes and achieve an overall mark of 50% to pass the subject.
|Townsville, Study Period 2, Internal|
|Census Date 27-Aug-2020|
|Coordinator:||Dr Denise Turner|
|Lecturers:||Assoc. Professor Fiona Barnett, Dr Denise Turner, Dr Teneale McGuckin.|
The student workload for this 3 credit point subject is approximately 130 hours.
Note: Minor variations might occur due to the continuous Subject quality improvement process, and in case of minor variation(s) in assessment details, the Subject Outline represents the latest official information.