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USP98X Sports nutrition

Unit reference number: L/507/5643

Level: 3

Guided Learning (GL) hours: 60

Overview

This unit is about sports nutrition. Learners will develop their knowledge of the principles and key guidelines of nutrition and healthy eating, and the relationship between nutrition, energy requirements and sports performance. Learners will also develop their knowledge of their role boundaries in relation to providing sports nutrition and advice and how and where to signpost individuals for credible and reliable support and information to meet specific sporting and dietary needs.

Learning outcomes

On completion of this unit learners will: LO1 Know the key principles and guidelines in relation to nutrition

LO2 Know the relationship between nutrition, energy requirements and sports performance

LO3 Know the nationally recommended best practice in relation to providing sports nutrition advice

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Assessment requirements

Learners must complete the assessment requirements related to this unit.

Learners must produce a portfolio of evidence which contains assessed evidence covering all the assessment criteria in this unit.

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Unit content

LO1 Know the key principles and guidelines in relation to nutrition

Describe the dietary role and sources of the key macronutrients and micronutrients: The foundation for all balanced diets – health and sports performance.

Carbohydrate (Macronutrient): - Types of carbohydrate

Simple carbohydrates (monosaccharides, disaccharides)

Complex carbohydrates (polysaccharides, soluble and insoluble fibre)

- Roles Energy, especially for high intensity exercise

Digestion (fibre)

Nervous system function

- Storage Glucose transported in the blood as blood sugar

Glycogen in liver and muscles

- Sources Simple carbohydrates – sugar, sweets, chocolate, fruit.

Complex carbohydrates - beans, bread, pasta, potatoes, rice, vegetables

- Kilocalories 4 kcal per gram

Fats (Macronutrient): - Types of fat

Lipids

Saturated

Unsaturated

Cholesterol

Fatty acids

Trans fats

Omega 3

Omega 6

- Roles Provide essential fatty acids

Insulation

Protection of vital organs

Energy, at rest and during low intensity exercise

Transport fat-soluble vitamins

- Storage Glycerol and fatty acids

Adipose tissue – subcutaneous and visceral

- Sources Saturated – animal/dairy products, meat, fish, eggs, dairy products

Unsaturated – fish oils, nuts, seeds, fruit (olives, avocado), plant oils, grains, beans and pulses

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Hydrogenated/trans fats – processed food products, e.g. confectionery, cakes, biscuits, bread, boxed cereals

- Kilocalories 9 kcal per gram

Protein (Macronutrient) - Types of proteins

Complete – contain all essential amino acids in adequate quantities for body needs

Incomplete – do not contain all essential amino acids in adequate quantities to meet body needs

- Roles Structural

o Cell components

o Muscle growth and repair

Functional o Enzymes

o Antibodies

Energy

- Storage Amino acid pool

Muscle and other cell structures

- Sources Animal (complete) – animal/dairy products, meat, fish, eggs, dairy

products

Plant (incomplete) – grains, beans and pulses, nuts, seeds, fungi

- Kilocalories 4 kcal per gram

Vitamins and minerals (micronutrients): - Types of vitamins

Water soluble (C and B group)

Fat soluble (A, D, E and K)

- Roles Energy metabolism

Protein synthesis

Glycogen synthesis

Blood clotting

Red blood cell formation

Aid growth

Maintenance of teeth and bones

Aid vision

- Sources – all natural food sources e.g. vegetables, fruit, milk, fish, eggs, meat, whole grains

- Types of minerals Macro – calcium, phosphorus, magnesium, sodium, potassium,

sulphur

Trace – copper, iron, zinc, selenium, manganese, iodine, cobalt, fluoride

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- Role Bone growth

Teeth growth

Energy production

Enzyme function

Nerve and muscle function

Water balance

Blood clotting

Oxygen transport in red blood cells

- Sources – all natural food sources, e.g. vegetables, fruit, milk, fish, eggs, meat, whole grains

Explain the importance of healthy eating in relation to sports performance:

A healthy balanced diet provides the foundation for all sports nutrition - The functions of macronutrients and micronutrients in relation to sport

performance and recovery

- Different sports may affect an individual’s nutritional requirements and dietary needs

National food guide model – Food Standards Agency eatwell guide – balance of good health

Nutritional principles and features - food types, food choices, portion sizes, balanced intake of macronutrients and micronutrients

General healthy eating advice - Balanced intake of nutrients

- Regular timing of food intake

- High fibre

- Low in fat

- Low in salt

- Five portions of fruit and vegetables a day

- Fish twice weekly, one of which oily

- Alcohol intake within recommended guidelines

Food labelling information - Legal requirements for most packaged foods - name of food, weight of the

food, any special storage considerations, ‘best before’ date, ‘use before’ date, the name and address of the manufacturer, the place of origin

- Non-legal requirements - not a legal requirement to have nutritional information on a product unless a specific claim has been made, e.g. low fat

- Additional information that is usually included - macronutrient amounts in grams, nutritional information provided per 100 grams/per portion of food, total energy value (kJ, kcal), micronutrient % RDA, ingredients e.g. saturated fats, sugars, sodium, salt, fibre

- Food standards agency guidelines

- Unsubstantiated marketing claims of suppliers

- Advertising has to conform to strict legal guidelines

- Definitions of low sugar, low fat, light, less than 5% fat, 95% fat free, reduced fat, ‘lite’

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Healthy food preparation – baking, grilling, boiling, steaming, healthy cooking oils, adding salt. To ensure healthy levels of fat and salt intake and preserve nutrients in the preparation process

Recommended servings and portion sizes - Balance of good health plate approximate portion sizes, servings per day

- Grains – six to eleven

- Fruit and vegetables – three servings of fruit and three to five servings of vegetables

- Dairy – two to four servings

- Meat and protein – two to three servings

- Fat, oils and sweets – eat sparingly

Correct proportions of total energy intake from each nutrient - Carbohydrates – 50% to 60%

- Fat – less than 35% from fat, no more than 10% from saturated fat

- Protein – 15%

- Fibre – 18gm of fibre/starch polysaccharides

- Variation of dietary needs – vary according to age, sex, activity levels, health, body size and genetics

The role of adequate hydration – maintain hydration, homeostasis/body balance, maintain body processes and functions, physical and mental performance, heat regulation, maintain blood plasma volume, removal of waste products

- Types of fluid/drinks Water

Clear fluids (herbal teas)

Caffeinated (coffee, tea, energy drinks)

Sugar containing (squash, sports drinks, energy drinks, fruit juices)

Fat and sugar containing (cappuccino, latte, flat white, hot chocolate)

Alcoholic (beer, wine, spirits)

- Factors affecting intake needs Timing of intake

Activity levels

Performance needs and requirements

Temperature

Health risks associated with poor nutrition and unhealthy eating - Effects of excessive alcohol intake - alcohol (7 kcal) per gram (not a nutrient)

- Effects of diet on blood cholesterol/lipoproteins - effect of intake and physical activity on LDL:HDL ratio, effect of intake on body composition

- Types of fat in diet and effects of intake on cardiovascular health

- Chronic diseases associated with poor nutrition e.g. obesity, type 2 diabetes, heart disease, stroke, osteoporosis, cancer, atherosclerosis, hypertension, arthritis, mental health problems (depression, anxiety)

- Acute conditions associated with nutritional deficiencies, e.g. anaemia, dehydration, hypoglycaemia

The role of the digestive system - Mouth – mastication, food chewed and moistened, salivary amylase breaks

down starch into simple sugars

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- Oesophagus – peristalsis pushes food towards the stomach. No chemical breakdown

- Stomach – pepsin breaks protein down into smaller amino acid chains. Peptides and lipase break down short chain triglycerides into fatty acids and monoglycerides. Hydrochloric acid kills bacteria and enables enzymes, e.g. pepsin, to perform their actions. Food churned and broken down into chime

- Small intestine (duodenum, jejunum and ileum) - breaks down nutrients into usable components. Chemical digestion using bile to emulsify lipids (fats) and pancreatic juice containing enzymes. Transports nutrients into blood stream

- Pancreas – secretes pancreatic juice containing enzymes that assist breakdown of carbohydrates, protein and fat in small intestine

- Liver – secretion of bile to emulsify fat and assist breakdown and absorption of fats

- Gall bladder – located under the liver, stores and releases bile into small intestine

- Large intestine – final stage of digestive process. Partial breakdown of cellulose (soluble fibre), reabsorption of the water from undigested food, undigested food fibre form faeces and pass to the rectum

- Rectum – expels faeces

- Kidneys – help to keep blood composition constant. Filter blood to remove excess water and waste products, which are secreted as urine

- Appendix – no known function in digestion. Vestigial part of colon with an immune system function

The meaning of key nutritional terms - Diet – an individual’s food intake and eating habits and behaviours

- Healthy eating – following a healthy diet and eating a balanced intake of all nutrients in the appropriate quantities

- Unhealthy eating – following an unhealthy diet and eating an unbalanced intake of the recommended nutrients, inappropriate quantities of specific nutrients (too little or too much)

- Nutrition – the branch of science that deals with nutrients and nutrition

- Balanced diet – a diet that contains adequate amounts of all the necessary nutrients

- Glycaemic index (GI) – a ranking given to carbohydrate foods based on their effect on blood sugar and glucose levels

Low: 55 or less

Medium: 56–69

High: 70 or more

- Glycaemic Load (GL) – a method used to compare the speed and amount of glucose released from different carbohydrate foods, calculated by: GL = (GI x the amount of carbohydrate) divided by 100

Low: 10

Medium: 11–19

High: 20 or more

Calorie/Kilocalorie – a unit of heat used to indicate the amount of energy that foods will produce in the human body

UK dietary reference values (DRV) – new guidelines (replace RDA and RDI), developed to promote the concept of health and not just avoidance of disease. Guidelines provided for energy and all nutrients

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Recommended daily allowance (RDA) – the average quantity of a nutrient that should be provided if the needs of all members of a specific population have to be met

Recommended daily intake (RDI) – the amount sufficient, or more than sufficient for the nutritional needs of nearly all healthy people in the UK

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LO2 Know the relationship between nutrition, energy requirements and sports performance

Explain the nutritional requirements that affect sports performance:

A healthy balanced diet provides the foundation for sports nutrition - The functions of macronutrients and micronutrients in relation to sport

performance and recovery

- Different sports may affect an individual’s nutritional requirements and dietary requirements

- Considerations Sport specific – type of sport (endurance, ultra-endurance,

single/repeated effort, strength/power, high/low intensity)

Individual – age, gender

Other – climate

- The functions of water in relation to sport performance and recovery Hydration for different sports – definition, classifications of hydration

(hypo-hydration, hyper-hydration, super-hydration, dehydration), signs and symptoms, types of fluid intake (water, hypotonic, hypertonic, isotonic), hydration and rehydration strategies (before, during, after training and competition)

Effects of hydration on performance – physical performance (aerobic endurance, strength, power, speed), mental performance (concentration, decision making, reaction time), perceived effort, fatigue, risk of injury

Energy requirements - Relative contributions of energy substrates during different sports (duration,

intensity, sport, playing position for team sports)

- Effects of macronutrient intake on performance, e.g. energy level, fatigue, concentration, fitness level

- How to estimate energy requirements – different sport demands and individual differences (occupation, lifestyle, physical activity)

- Aerobic and anaerobic energy production – definition of energy and measures of energy, e.g. calories, kilocalories, joules, kilojoules

- Sources and energy value of macronutrients – carbohydrates, fats and proteins

Carbohydrate – anaerobic glycolysis, aerobic energy production during higher exercise intensity)

Fats – aerobic energy production during lower exercise intensity

Protein – used for aerobic energy production during energy depletion

Metabolic rate - Basal metabolic rate (BMR)

- Resting metabolic rate (RMR)

- How to estimate basal metabolic rate - calculating estimates using equations - Harris-Benedict, indirect calorimetry, BIA devices

Body composition – percentage of body fat, lean body mass, calorimetry

- Methods to calculate – skin-fold callipers, bio-electrical impedance, MRI scanning, hydrostatic weighing

- Classification of health risk in relation to weight – underweight, overweight, obese

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- Purpose of appraisal and re-appraisal of body composition – monitor and review progress and achievement, monitor health status, set new nutritional goals, review energy requirements, provide motivation, strength/power to weight ratio

The energy balance equation - The two components of the energy equation

Energy intake – food and drink, the type and amount of food eaten, type and amount of drinks consumed that contain energy, i.e. all macronutrients and alcohol

Energy expenditure – relative expenditure of energy, basal/resting metabolic rate (BMR/RMR), movement (physical activity and exercise), thermic effect of food

- Energy balance equation Energy in and out balanced = maintain weight

Energy in exceeds energy out = weight gain (fat and muscle)

Energy out exceeds energy in = weight loss (fat and muscle)

- Other considerations – influence of individual differences on energy expenditure, e.g. genetics, hormone balance, dietary habits, energy needs for different sports/activities, fitness levels, movement efficiency, thermic effect of food, adipose creation, adipose thermoregulation, storage of energy in adipose tissue, (efficiency of work and metabolism

- Factors to consider when calculating energy balance, e.g. age, gender, lifestyle, activity levels, genetics, disease, lean body mass

Protocols to tailor nutrition and training to optimise sports performance - Appropriate for sports performer – type of activity, energy requirements, body

composition

- Endurance events Carbohydrate loading

Fat loading

Tapering

- Strength and power events: Matching nutrition to training phase

Optimising strength/power to weight ratio

Post-event recovery for multiple event sports

- Health risks and performance implications Severe energy restriction, e.g. exhaustion, skin problems, confusion,

loss of muscle mass, reduced muscular fitness, reduced aerobic capacity

Weight loss, e.g. fatigue, reduced concentration, weakened immune system, reduced muscular fitness

Weight gain, e.g. obesity, diabetes, hypertension, CHD, increased risk of musculoskeletal injury, reduced aerobic capacity, reduced range of motion and mobility, reduced self-esteem, negative body image

Protocols that involve extremely low calorie diets and dehydration prior to bodybuilding or physique events

Weight controlled sports and female athlete triad of conditions – low bone density, disordered eating and amenorrhea

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- Nutritional planning considerations Timings - off season, pre-season, in season, post-season

Aims – increase weight, lose weight, maintain weight, muscle gain, fat loss

Goals – long- and short-term

Timing and content of food and fluid intake

Requirements before, during and after activity

Suitability of plans for sports performer’s needs

Amending plans during the sports season

Disordered eating and eating disorders - Weight controlled and aesthetic sports which may present disordered eating –

boxing, gymnastics, diving

- The female athletic triad High volume of training

Low energy intake (disordered eating)

Amenorrhea (loss of menstrual cycle affecting bone density)

- Signs and symptoms of disordered eating Obsession with body weight

Obsessive perceptions of being overweight

Eating a limited or restricted diet

Making excuses not to eat

Picking at food

Using the bathroom immediately after meals

Fluctuations in weight

Mood swings

Excessive or obsessive exercise behaviour

- Eating disorders Physical and psychological symptoms of anorexia nervosa and

bulimia nervosa (weight loss, bingeing/purging)

- How to manage disordered eating and suspected eating disorders Institute of Sport and Recreation Management guidance note

Recognising signs and symptoms, what to do

Operational implications and recommendations – team, coach, individual

Supplementation and ergogenic aids - Legally available supplements and ergogenic aids:

Vitamin and mineral supplements

Carbohydrate supplements

Protein supplements

Creatine supplements

Caffeine

Nitrate supplementation

- Safety – approved, intake within recommended guidelines

- Effectiveness – for supplementing restricted diets, for supporting intense training programmes

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- Contra-indications – abnormalities in liver and kidney function, digestive system problems

- Scope of practice – not to recommend or advise on supplements, personal choice of client, refer to GP, registered dietitian or registered nutritionist if nutritional deficiency is suspected

Cultural and religious dietary practices that may impact athlete’s dietary requirements and performance - Cultures and religions e.g. Muslim, Jewish, Buddhist, Hindu, Christian

- Considerations: Forbidden or sacred foods e.g. Hindu – cow

Periods of dietary fasting or food restriction

Vegan

Vegetarian

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LO3 Know nationally recommended best practice in relation to providing sports nutrition advice

Describe their professional role boundaries in relation to providing sports nutrition advice:

Scope of practice - Provide information using published guidance from credible sources that is

nationally available to the public

- Reliable and credible sources of information on current national guidelines for Healthy eating

Evidence based text books, journals, websites

Food Standards Agency

National Food Guide, Food Standards Agency (FSA), eatwell guide (balance of good health)

Government Department of Health (DoH) ‘five a day’ fruit and vegetable recommendation

- Reliable and credible sources of information for sports nutrition guidelines The British Association of Sports and Exercise Sciences

The International Olympic Committee

The Australian Institute of Sport

Consideration to validity of reported evidence - some companies/stakeholders have a financial interest and their reported findings on sports performance products can be misrepresented to serve their needs

Role boundaries - Provide general healthy eating advice to healthy adults

- Evidence-based information that is available from recognised sources, e.g. FSA, DoH, British Dietetic Association (BDA)

- Sources for information on boundaries – British Dietetic Association, Association For Nutrition

When to refer to GP or healthcare professionals - Health care professionals – registered dietitian, registered nutritionist, GP

- Professional bodies - British Dietetic Association, Association for Nutrition, Food Standards Agency

- Reasons for referral: Health conditions, e.g. diabetes, allergies)

Malnutrition including vitamin and mineral deficiencies

Requests for specific meal plans or advice on dietary supplements

Underweight

Eating disorders

How to collect and analyse information as part of client assessment - Use of interview and consultation methods – formal, informal

- Use of interview and consultation skills Respect for equality and diversity – value individual and diversity,

mutual respect, confidence and trust, fair treatment, determine and meet client needs

Communication skills – active listening, non-judgemental, empathy, use of open questions (as appropriate), affirming and reflective statements, accessible language, positive feedback, awareness of

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non-verbal language (body language, posture, facial expressions and voice intonation)

Professional conduct – professional boundaries, scope of practice, appropriate dress/appearance, positive attitude, show respect, equal opportunities, inclusion, punctuality

- Food diary or log (written, spreadsheet, app)

- 24 hour recall

- Questionnaires, audio record, video record

- Body composition assessments

Information to gather - Personal details – name, age, gender, address, contact details, preferred

method of contact, emergency contact

- Medical history – current and previous health status and injuries

- Sport demands – type, intensity, frequency of training, season

- Diet history Food and fluid timings and types

Food and fluid portion sizes/amounts

Method of cooking or preparation

Food preferences

Supplement use

- Nutritional knowledge

- Body composition measurements Body mass index (BMI)

Basal metabolic rate (BMR)

Hip/waist ratio

Waist circumference

Fat and muscle %

- Other relevant lifestyle factors – occupation, smoking, alcohol intake, performance aids, e.g. drugs

- Reasons for seeking advice

- Barriers to making changes

Analysing and using information - Calculation of estimated energy intake and estimated energy expenditure

- Comparison of nutrient intakes to recommended amounts

- Comparison of dietary behaviour to national guidelines and recommendations

- Comparison to normative data tables

- Comparison to recommended guidelines

- Goal setting – short, medium and long term, SMART (specific, measurable, achievable, realistic, timely), barriers to achievement

- Maintain role boundaries

Legal and ethical implications - Data protection legislation, confidentiality, informed consent

- Record keeping and information transfer

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Assessment criteria

In order to pass this unit, learners must at a minimum achieve all assessment criteria.

Learning outcome

The learner must:

Assessment Criteria

The learner can:

LO1 Know the key principles and guidelines in relation to nutrition

P1 Describe the dietary role and sources of the key macronutrients and micronutrients

P2 Explain the importance of healthy eating in relation to sports performance

LO2 Know the relationship between nutrition, energy requirements and sports performance

P3 Explain the nutritional requirements that affect sports performance

LO3 Know the nationally recommended best practice in relation to providing sports nutrition advice

P4 Describe their professional role boundaries in relation to providing sports nutrition advice

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Assessment guidance

Assessors must use the amplified assessment guidance in this section to judge whether assessment criteria have been achieved.

P1 Describe the dietary role and sources of the key macronutrients and micronutrients

Learners must be able describe the dietary role, recommended intake, different types and sources of the key macronutrients - carbohydrate (including fibre) fats and protein; micronutrients – vitamins and minerals and the importance of hydration (timing and type of fluid).

P2 Explain the importance of healthy eating in relation to sports performance

Learners must explain the importance of healthy eating and how this provides the foundation for sports performance. Learners must explain in detail what constitutes a healthy balanced diet, giving reference to credible and reliable reference sources.

Learners must also consider food labelling, food preparation, portion sizes and variation of dietary needs according to age, gender, activity levels, sport, health, body size and genetics.

Learners should give consideration to the digestive processes and maintaining digestive health.

P3 Explain the nutritional requirements that affect sports performance

Learners must be able to explain the nutritional requirements that affect sports performance. Learners may explain these requirements with reference to a specific sport, or provide general information relating to a range of sports.

Learners should give reference to the role of the macronutrients; the energy requirements and demands of specific sports, including changes during different sporting seasons; hydration needs, including timing, type and quantities of fluid intake; and the use of supplements and ergogenic aids, discussing both the advantages and disadvantages of these aids.

Learners must consider the protocols to tailor nutrition and training to optimise sports performance with consideration to appropriateness for sports performer (type of activity, energy requirements, body composition) and type of events e.g. endurance events (carbohydrate loading, fat loading, tapering); strength and power events (matching nutrition to training phase, optimising strength/power to weight ratio, post-event recovery for multiple event sports) and consideration to disordered eating and eating disorders for some sports (weight controlled and aesthetic)

P4 Describe their professional role boundaries in relation to providing sports nutrition advice Learners must demonstrate awareness of their role boundaries when providing advice, e.g. provide only healthy eating information that is available to the general public. Learners must know when to refer clients, e.g. specific dietary needs or heath related issues (eating disorders, diabetes). Learners must know credible sport related sources for gaining information of sports nutrition

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Resources

The special resources required for this unit are access to a real or realistic working environment or cases studies to develop understanding of sports nutrition (within specific role boundaries) to an applied context. Best practice should be encouraged by giving learners the opportunity to access current research and guidelines that inform sports nutrition e.g. ACSM, BASES, and International Olympic Association; and other healthy eating sources e.g. Food Standards Agency Recommended text books:

ACSM (2014) ACSM’s Guidelines for Exercise Testing and Prescription. 9th ed. American College of Sports Medicine. Wolters Kluwer/Lippincott Williams & Wilkins. Philadelphia. USA

Barasi, M (2003) Human Nutrition: A Health Perspective 2nd edition. CRC Press, USA

Bean, A (2014) Food for Fitness. 4th edition. Bloomsbury Publishing. London. UK

Bean, A (2010) Sports Nutrition for women. Bloomsbury Publishing/A&C Black Publishing. London. UK

Bean, A (2008) Sports Nutrition. Bloomsbury Publishing/A&C Black Publishing. London. UK

Coulson, M (2011) The Complete Guide to Personal Training. Bloomsbury Publishing. London. UK

McArdle, W, Katch, F and Katch, V (1991) Exercise Physiology. Energy, Nutrition, and Human Performance. 3rd Edition. Lea and Febiger. USA

Clarke N (2014) Nancy Clark's Sports Nutrition Guidebook-5th Edition. Human Kinetics, Champaign, USA

NB: This list is not exhaustive. There are many other valuable text books. Government reports and white papers: Department of Health (2004). At Least Five a Week. Evidence on the impact of physical activity and its relationship to health. A report from the Chief Medical Officer. London. Department of Health. Department of Health (2011) Start Active, Stay Active: A report on physical activity for health from the four home countries’ Chief Medical Officers. London: Department of Health Physical Activity Team. Available from: http://www.bhfactive.org.uk/userfiles/Documents/startactivestayactive.pdf Websites:

British Association of Sport and Exercise Science: www.bases.org.uk

International Olympic committee: http://www.olympic.org/ioc

Australian Institute of sport: http://www.ausport.gov.au/ais

Diabetes UK: www.diabetes.org.uk

The Nutrition Foundation: www.nutrition.org.uk

British Dietetic Association: www.bda.uk.com

Association For Nutrition: www.associationfornutrition.org

American College of Sport Medicine (ACSM): www.acsm.org

Department of health: www.gov.uk/government/organisations/department-of-health

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Eatwell guide: https://www.gov.uk/government/publications/the-eatwell-guide

National Institute for Health and Care Excellence (NICE): www.nice.org.uk

British Heart Foundation National Centre: www.bhfactive.org

NHS Choices: www.nhs.uk/Livewell/Goodfood?pages/water-drinks.aspx

Glycaemic index: www.glycemicindex.com

British Heart Foundation: www.bhf.org.uk

Change 4 Life Department of Health Campaign: www.nhs.uk/change4life

Delivery guidance

Teachers are encouraged to use innovative, practical and engaging delivery methods to enhance the learning experience. Learners may benefit from:

Meaningful employer engagement so they relate what they learn about sport nutrition to the real world of sporting performance

Presentations and interactive discussions to explore the nutritional requirements for different sports

Guest speaker presentations and forums with specialists sport nutritionists who can share their experience of working with athletes and sports people

Exploration of ‘real’ or realistic case studies to discuss and share ideas of sports nutrition and how this can influence sporting performance and discussions on how sports massage therapy can be part of the treatment plan

Links with other units

This unit is closely linked with the following units:

USP92M Anatomy and physiology for sports massage

Learners will be required to apply their knowledge of anatomy and physiology when learning about sports nutrition. The content of the anatomy and physiology unit should be delivered before delivery of the sports nutrition unit.

USP93M Professional practice in sports massage

Learners will be required to apply their knowledge of professional practice when learning about sports nutrition. Learners will be expected to work professionally and ensure their conduct meets with industry codes of practice and ethical guidelines. The content of the professional practice unit should be delivered before delivery of the sports nutrition unit.

USP94M Assessment for sports massage

Learners will be required to apply their knowledge of assessment for sports massage when learning about sports nutrition. Consultation and assessment are legal requirements of the role and failure to consult properly with the client prior to and treatment or recommendations could invalidate therapy insurance. The content of the assessment for sports massage unit should be delivered before the delivery of the sports nutrition unit.

USP95M Sports massage treatments

Learners will be required to apply their knowledge of sports massage treatments when learning about sports nutrition. This will ensure the complete service is holistic and fully meets all the client needs. The content of the sports massage treatments unit should be delivered before the sports nutrition unit.

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USP96M Understand the principles of soft tissue dysfunction

Learners will be required to apply their knowledge of soft tissue dysfunction when consulting with the client to assess their needs and prepare a full treatment plan, including advice relating to sports nutrition. The content of the principles of soft tissue dysfunction unit should be delivered before delivery of the sports nutrition unit.

USP97M Health and lifestyle

Learners will be required to apply their knowledge of health and lifestyle when learning about sports nutrition. The content of the health and lifestyle unit can be delivered before or integrated with the delivery of the sports nutrition unit, if the latter is selected as an optional study unit.