Overview: This assignment will give you a chance to apply the knowledge gained in this course. This is the practical application of sports nutrition, working with an athlete, or team of athletes, and guiding them to adopt appropriate eating behaviors that with enhance performance and health. Make sure you research information for all parts of this assignment to make it as realistic as possible. Complete all work in AMA style, citing where appropriate. The assignment is broken into 3 parts.
Part 1: Sport Selection and Description (worth 50 points)
Select a sport that is played on college or professional level. Describe the characteristics of this sport that impact the athlete from a nutritional vantage point, such as the frequency, duration, and intensity of training sessions and competitions, environmental issues, injury risk, and other factors you deem pertinent. This section should consist of 250–300 words. It is due by 11:59 p.m. (ET) on Sunday of Module/Week 5.
Part 2: Explanation of Nutritional Demands (worth 50 points)
This section of your paper provides information on the nutritional issues and challenges of the sport, such as energy requirements, dehydration risk, food availability, specific nutrient demands and deficiencies, gastrointestinal upset, or any other challenging dietary issues particular to this sport. This section of your paper is to be 400–600 words in length, and is due by 11:59 p.m. (ET) on Sunday of Module/Week 7.
Part 3: Final Dietary Prescription (worth 150 points)
Centering on the sport’s various features presented in Parts 1 and 2, create a comprehensive diet plan for your athlete. As appropriate, include dietary and hydration guidelines for pre, event, and post times, and the rationale for these guidelines. In this last section, also provide specific nutrition information and recommendations to help prevent, reduce, or alleviate issues presented in Part 2, and any supplements or ergogenic aids that would be beneficial. These recommendations may be included as bullet points.
Create and show calculations for two days of menus that exemplify practical application of dietary recommendations, one for training or pre-event day, and one for a day of competition. Include a dietary analysis of these menus to ensure they meet the recommended plan. You must explain how each fits your specific sport – this should not be based on a general macronutrient distribution such as AMDR but on what fits your sport and level. Prescribe/Recommend for your athlete in his/her specific sport/level for training and separate for competition (give references). Show calculations and recommended times of consumption.
Calories – 5 points for 2 menus = 10 points total
Grams carbohydrate – 5 points for 2 menus = 10 points total
Grams protein – 5 points for 2 menus = 10 points
Grams fat or % - 5 points for 2 menus = 10 points
Nutrient adequacy is addressed (supplements or how to improve menu to meet nutrient needs – 5 points
Grams of carbohydrate before, during and after training/competition and Fluids – before, during and after training/competition – 30 points
Create a fictitious athlete in order to determine energy and nutrient requirements. Also, include any charts or tables that would help support dietary recommendations. Without counting charts, tables, or menus this section of your paper should consist of 1500–1800 words.
Menus closely match each of above (for example – calories should be within 50 of goal, carbohydrate should be within 15 to 30 grams of goal…) and food composition is accurate (Discuss if your totals match your goals.) – 10 points
(You do not have to use exchanges but be careful in choosing a computer database as some are not as accurate and others do not show totals for meals and snacks… The choosemyplate.gov has a number of reports such as the Nutrients report and the Food Details Report that can be used to show totals including grams carbohydrate for meals and snacks.)
Reports should show for each food on the menu – calories, grams carbohydrate, protein and fat (fat may be in %) plus totals for each meal and grams carbohydrate before, during, after including total grams carbohydrate before, during and after - 20 points
Nutritional challenges/issues addressed from Part 2 with couple of food examples as appropriate - 20 points
Use the specific headings from the grading rubric to guide your discussion. This will ensure you answer all necessary areas.
As you work on this assignment “pretend” you are working with the athlete. If you have this mind set it will help you to better answer questions. For example, your athlete may ask, "why do I have to eat this now?" Or, "why can’t I have this later?" Why can’t I have ____ for lunch? This is an opportunity for you to demonstrate your understanding of the material. You need to not only create these menus but also explain WHY they should be followed. So view this last submission in two parts.
1. The menus that will fuel your athlete properly
2. The dialog/discussion/report that will explain why it is important to follow these menus. Discuss in understandable terms to your athlete the dangers that will be avoided or minimized and the benefits that can accompany following the menus.
This is your opportunity to demonstrate your competence and understanding, so be detailed and comprehensive.
This section is due 11:59 p.m. (ET) on Friday of Module/Week 8.
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