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Unit of study_
EXSS2021: Nutrition, Health and Performance
2021 unit information
This unit provides students with an understanding of the principles of nutrition to optimise physical performance in sport, recreation and occupation. In addition key aspects of public health nutrition including dietary management of obesity, diabetes and cardiovascular disease are also a focus. This unit defines the importance of macro and micro nutrients in the maintenance of health, and the specific roles of carbohydrate, protein and lipids in energy metabolism during exercise. In addition, the interaction between dietary intake and physical activity and its effects on energy-balance, cardiovascular health and other lifestyle diseases are considered.
Unit details and rules
Managing faculty or University school:
Medicine and Health
| Study level | Undergraduate |
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| Academic unit | Movement Sciences |
| Credit points | 6 |
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Prerequisites:
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EXSS2028 |
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Corequisites:
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None |
| Prohibitions:
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None |
| Assumed knowledge:
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None |
At the completion of this unit, you should be able to:
- LO1. demonstrate an understanding of the digestive system
- LO2. demonstrate a basic understanding of how nutritional needs vary over the lifecycle and between men and women
- LO3. describe the major lifestyle diseases where nutrition has a major influence on aetiology and management (obesity, type 2 diabetes and cardiovascular disease)
- LO4. outline diet related public health strategies to improve the mortality and morbidity from the above mentioned lifestyle diseases
- LO5. describe biochemical pathways by which fat, carbohydrate and protein are oxidised, regulated and integrated to fuel the body at rest and during exercise of varying intensity and duration
- LO6. explain how nutrition can influence exercise performance, recovery and physiological adaptation from training
- LO7. explain how nutrition and hydration strategies optimise physical performance in a range of sports and occupational settings (e.g. sprint, endurance, strength)
- LO8. explain mechanisms underpinning the benefit of optimal hydration and how this minimises health risks during physical activity in both the sport and occupational setting
- LO9. outline strategies for energy and fluid replacement before, during and after exercise for a range of sports settings
- LO10. understand the risks of diet manipulation, particularly with regard to dieting or energy restriction or omission of food groups, use of supplements and the role of the Australian Sports Drugs Anti-Doping Authority (ASADA) and World Anti-Doping Authority (WADA)
- LO11. develop skills in anthropometric and body composition assessment, measurement and estimation of resting metabolism, and hydration assessment
- LO12. develop skills in dietary assessment
- LO13. apply theoretical knowledge in nutrition science in ‘real world’ case scenarios
- LO14. understand governance of Food Standards Australia New Zealand (food labelling and safety) and the Therapeutic Goods Administration (dietary supplements)
- LO15. develop skills in critical thinking and critical appraisal of the scientific literature and skills in assessing scientific manuscripts using a quality rating tool and delivering a conference style presentation.
- LO16. develop an understanding of professional boundaries and how the health professional team (including the exercise scientist/physiologist, dietitian, medical doctor, psychologist etc.) work cooperatively to provide a comprehensive health care or high performance plan for a client/patient
- LO17. describe commonly used methods for measuring body composition and identify their strengths and limitations.
Unit availability
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Modes of attendance (MoA)
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