Fashion Design | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | SPOR009 | ||||||||
Course Name: | Nutrition İn Sports | ||||||||
Course Semester: |
Fall |
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Course Credits: |
|
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Language of instruction: | TR | ||||||||
Course Requisites: | |||||||||
Does the Course Require Work Experience?: | No | ||||||||
Type of course: | Common Pool | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Prof. Dr. LALE ORTA | ||||||||
Course Lecturer(s): | |||||||||
Course Assistants: |
Course Objectives: | It is aimed to teach the principles of nutrition, the functions of carbohydrates, fats, proteins, minerals, vitamins and water in the organism, their effects on physical performance, nutrition principles before, during and after the race, nutrition according to age, gender and disease status, weight control in sports. |
Course Content: | Definition of nutrition energy systems carbohydrates Proteins oils vitamins Minerals Water, its importance, fluid requirement Exercise and nutrition Weight problems in athletes Doping |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Definition of nutrition, its importance, adequate and balanced nutrition The relationship between nutrition, health and performance | |
2) | Energy systems (Anaerobic, Aerobic) | |
3) | Carbohydrates, carbohydrate intake before, during and after exercise | |
4) | Protein requirement, deficiency, excess, its place in sports nutrition | |
5) | Functions of fats, their place in sports nutrition | |
6) | Vitamin requirement, excess, Fat-soluble and water-soluble vitamins, Antioxidant vitamins, Place in sports nutrition | |
7) | Functions of minerals, daily requirements, place in sports nutrition | |
8) | Midterm Exams | |
9) | Water, its importance, fluid requirement, Dehydration, Content, amount and time of water to be given to the athlete | |
10) | Muscle glycogen loading and supersaturation Effect of fat diets on endurance performance, Tea coffee alcohol | |
11) | Nutrition before, during and after exercise Methods for finding the ideal weight, Weight loss and gain methods and recommendations, Energy balance, Daily food requirement and average daily energy needs of elite athletes | |
12) | Ergogenic aid, definition, importance, Nutritional ergogenic aids, Place in athlete performance | |
13) | Mechanical and biomechanical aids, Pharmacological aids (Medicines), Physiological aids (Blood doping), Psychological aids (Psychological stimulants, Trachylisants for calming effect), Their place in athlete performance | |
14) | Doping, definition, history, harms, Doping classification, Drugs, Doping methods, Some drugs related to restriction |
Course Notes / Textbooks: | • Ersoy, G. (2006). Sporcu Beslenmesi, 1. Baskı, Sinem Matbaacılık: Ankara. |
References: | • Ersoy, G. (2006). Sporcu Beslenmesi, 1. Baskı, Sinem Matbaacılık: Ankara. |
Learning Outcomes | 1 |
2 |
3 |
4 |
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Program Outcomes | |||||
1) Having knowledge about the evolution of fashion discipline and current fashion system. | |||||
2) Having knowledge about textile technology and production methods. | |||||
3) Developing advanced speaking skills and presentation skills in front of the community. | |||||
4) Being able to take responsibility in the working environment and application processes, to be able to produce solutions to the problems encountered and to be able to work in teams. | |||||
5) To work properly with team members who are working together and with employees under their responsibility; Having the ability to direct and manage the team. | |||||
6) Ability to work on time management and action plans |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Having knowledge about the evolution of fashion discipline and current fashion system. | |
2) | Having knowledge about textile technology and production methods. | 4 |
3) | Developing advanced speaking skills and presentation skills in front of the community. | 3 |
4) | Being able to take responsibility in the working environment and application processes, to be able to produce solutions to the problems encountered and to be able to work in teams. | 3 |
5) | To work properly with team members who are working together and with employees under their responsibility; Having the ability to direct and manage the team. | |
6) | Ability to work on time management and action plans | 4 |
Expression | |
Brainstorming/ Six tihnking hats | |
Lesson | |
Reading | |
Homework | |
Report Writing |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Homework |
Semester Requirements | Number of Activities | Level of Contribution |
Midterms | 1 | % 40 |
Final | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 13 | 39 |
Midterms | 1 | 1 |
Final | 1 | 1 |
Total Workload | 41 |