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SP1002 - Nutrition for Health and Physical Activity

Credit points: 3
Year: 2023
Student Contribution Band: Band 2
Administered by: College of Healthcare Sciences

This course will cover optimal nutrition for exercise performance and health. Students will explore the dietary guidelines, hydration and electrolyte balance, carbohydrate loading, glycemic index, macro- and micronutrients, nutritional supplements, anthropometry, chronic diseases and dietary analysis.

Learning Outcomes

  • describe and apply the current healthy eating guidelines to determine appropriate nutritional advice and recommendations for athletic performance and health across the lifespan;
  • describe the role of diet in the development and management of chronic and lifestyle diseases and the health-related consequences of these diseases;
  • explain and appraise how dietary intake and body composition can be estimated and evaluated in practice;
  • summarise and present nutrition topics for athletic performance, health or body composition.

Subject Assessment

  • Written > Examination (centrally administered) - (50%) - Individual
  • Oral > Presentation 1 - (20%) - Group
  • Participation > Class participation - (%) - Individual
  • Written > ePoster - (20%) - Individual
  • Written > Problem task - (10%) - Individual.

Special Assessment Requirements

Passing requirements: achieve a cumulative score of at least 50% after the application of any penalties such as late penalties; participate in at least 80% of scheduled practical classes.


Availabilities

Townsville, Study Period 2, Internal
Census Date 24-Aug-2023
Coord/Lect: Dr Denise Turner.
Workload expectations:

The student workload for this 3 credit point subject is approximately 130 hours.

  • 26 hours lectures
  • 18 hours workshops
  • assessment and self-directed study

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.