Course number:

ESPN 625

Course title:

Food for Fuel 101

Program name:

Elite Sports Nutrition

Content Area Faculty:

Danielle Robinson

Elite Sports Nutrition

Syllabus
I.
II.

COURSE PREFIX, NUMBER, AND TITLE: ESPN 625: Food for Fuel (3 credits)
FACULTY MEMBER TEACHING THIS COURSE:
Name:
Ms. Danielle Robinson
Email:
dr1028@nova.edu
Telephone:
Home (954)-232-6684
Office:
Davie, Florida
CONTENT AREA FACULTY (Responsible for Syllabus):
Name:
Ms. Danielle Robinson
Email:
dr1028@nova.edu
Telephone:
Home (954)-232-6684
Office:
Davie, Florida
Website: http://www.nutritiousbballers.weebly.com
NOTE: To ensure program consistency, all sections of each course in the Danielle School of Nutrition, regardless
of delivery format, follow the same course outcomes as listed in this syllabus. Any modifications in readings,
topics, or assignments may occur only with approval from the Content Area Faculty listed above.

III.

COURSE DESCRIPTION

Catalog Description: This course is aimed at equipping individuals with the

knowledge necessary to propel their performance to newer heights or help educate
others on ways to live a healthier lifestyle. The objective is to give students a foundation
in sports nutrition to build upon.
Prerequisite: None

IV. COURSE STUDENT LEARNING OUTCOMES:

By the end of this course, the student will be able to:
A. Students will identify healthy food choices to enhance sports performance based on
MyPlate.
B. Students will list principles of hydration for sports performance.
C. Students will explain the importance of pre-meal timing and nutrient sources for sports
performance.
D. Students will state the appropriate use of sports supplements.
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V. COURSE OBJECTIVES:
After studying, students should be able to:
1. Recognize special physiological demands of various levels of physical activity.
2. Determine energy needs for specific types of physical activity.
3. Analyze fluid intake required for various levels and types of physical activity.
4. Understand the nutritional requirements for physical activity.
5. Understand the relationships between diet and training for optimum performance.
6. Plan diets for achievement of optimum weight and peak performance.
7. Discuss current theories related to weight gain/loss and control issues.
8. Outline goals for nutrition management of athletic teams.
9. Identify current controversies in sport nutrition.
10. Discuss human nutrition research and application with other health professionals.
VI.

COURSE STANDARDS
A1. Review and understand syllabus
B1. Describe processes of digestions and metabolism
C1. Research the effect of nutrients on physical performance
C2. Evaluate ergogenic aids
C3. Explain the therapeutic benefits of nutrition and exercise
C4. Evaluate the impact of lifestyle choices on physical performance
D1. Analyze the effects of overall individual dietary choices
D2. Analyze dietary modifications
D3. Create a plan to meet individual nutrition and wellness needs throughout the lifespan.
D4. Apply current USDA Dietary Guidelines to plan foods that meet nutritional needs.
D5. Journal eating habits and calorie intake through ChooseMyPlate.gov
E1. Explore trends related to nutrition, exercise, stress management, tobacco, alcohol, and other
drugs.
E2. Evaluate short- and long-term effects of daily physical activity and healthy eating.
E3. Analyze the impact of technology on lifestyle to nutrition, exercise, stress management,
tobacco, alcohol, and other drugs.

VII.

REQUIRED MATERIALS
A. Textbooks:
Duford, M. & Doyle, J. A. (2014). Nutrition for Sport and Exercise (3rd ed.). Cengage
Learning.
B. Supplemental Materials:
American Psychological Association. (2010). Publication manual of the American
Psychological Association (6th ed.). Washington, DC: Author.

VII.
Week
ESPN 625

CALENDAR OF WEEKLY REQUIREMENTS

Topics

Class Activities & Assignments

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Introduction to Sports
Nutrition

Read: Duford chapters 1 and 2

Submit: Introductory post
Participate: Discussion 1
Assignment 1: 3-D Model Due

Energy Systems and

Macronutrients

Read: Duford chapters 3 and 4

Participate: Discussion 2
Assignment 2: Nutritional Game Due

Energy Systems and

Macronutrients

Micronutrients

Read: Duford chapters 5 and 6

Participate: Discussion 3
View Food for Fuel Lesson at nutritiousbballers.weebly.com
Learning Activity 1: Start selecting healthier food options.
Read: Duford chapters 7, 8, & 9
Learning Activity 2: Make a hydration frequency chart and start daily food
log

Meal Planning for

Success

Read: Duford chapters 10 and 11

Assignment 3: Meal Plan Due

Disordered Eating and

Exercise

Read: Duford chapter 12

Participate: Discussion 4

Healthy Lifestyle
Choices

Wrapping Up

Read: Duford chapter 13

Participate: Discussion 5
Assignment 4: Poor Nutrition Presentation Due
Learning Activity 3: Myth Project Due

VIII.

DESCRIPTION OF ASSIGNMENTS AND LEARNING ACTIVITIES

A. Course Assignments are explained and guidelines are provided.
1. 3-D Model (15 Points)
Make a 3-D model of the digestive system. Explain the digestive process
2. Nutritional Game (25 Points)
Get in groups of two or more
o Report group members and select presentation date by the end of week one
Design a game explaining how food energy is converted to muscle use.
Research the ATP pathway of nutrient conversion to energy. Chart the ATP pathway
conversion.
Create a graphic organizer of the effects on basal metabolism

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 List sports that function within the anaerobic pathway; list sports that function in the
aerobic pathway.
Calculate personal BMI and BMR
Grading guidelines for the Nutritional Game
1. The game instructions are clearly written, with proper spelling and grammar
2. Each element identified in the assignment is present, sufficiently detailed, and
appropriate
3. The game itself should be creative, interactive, and involve the sports nutrition concepts
learned thus far.

3. Meal Plan (26 points)

Prepare a daily meal plan for three days to meet the metabolic requirements for a
designated sport. Consider snacks, hydration, and meals for pre-event, during the
event, and post event.
Keep daily food journal and evaluate choices relative to energy level
Calculate how much exercise it takes to burn calories of specific food choices (e.g.,
walking, running, swimming, cycling, skating, weight-lifting).
Participate in a Web search to determine the calories in popular restaurant menus
Compare different types of foods on individual performance (alertness, academics,
speed, stamina, etc.)
4. Poor Nutrition Presentation (15 points)
Compare and contrast poor nutritional habits like exercise and eating with healthy
practices.
Discover a creative way to present the findings NOT using PowerPoint.
Develop a presentation focusing on harmful effects of poor nutrition and/or
excessive exercise.
5. Learning Activities (9 points/ 3 points ea.)
1. Use the MyPlate website to record and monitor what you consumed for a day and
your personal calorie intake. Also, compare hydration sources (e.g., water, soda, juice,
sports drinks, energy drinks). Share with your classmates on the discussion post what
you found shocking about your diet and any adjustments you plan to make. Then, use
the information to select foods that positively impact performance and energy levels.
2. Make a hydration frequency chart. Complete the chart for one week and evaluate the

results. Additionally, start your daily food log which will be used for Assignment 3.
3. Write a minimum of three pages discussing the conclusion of the research
determining fact from myth related to ergogenic aids (food supplements, sports drinks,
caffeine pills, steroid replacers, and vitamins)
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Be sure to:
Define ergogenic aids
Define and categorize nutrition supplements

6. Online Discussions (10 points)

Active, thoughtful participation in online discussions is an important element of the
course.
Criteria for online threaded discussions
There is the expectation that postings are substantive, presenting new ideas.
And:
1. At least two postings each week: one responds directly to the weeks question or
topic, and subsequent postings respond to postings of at least one other student.
2. Postings build on the postings of others.
3. Postings present your own ideas and examples of application, such as in your (or
others) workplace.
4. Postings are supported by readings, properly cited.
5. Postings are clearly written, with proper spelling and grammar.
Grading guidelines for online threaded discussions
With these criteria in mind, weekly discussion scores will be assigned as: 2 points
meet the criteria; 1 point meet few of the criteria; 0 points meet none of the criteria
or are very wide of the mark.
IX. CLASS POLICIES
A. Attendance: Students are expected to attend all class sessions and participate in all course
activities.
B. Plagiarism
Work that is submitted for credit must be the original work of the student. Any assignment
that is not the original work of the student is considered plagiarism and in violation of the
Code of Student Conduct and Academic Responsibility. Plagiarism occurs when another
persons work, words, or ideas are represented as ones own without the use of a schoolrecognized method of citation (e.g., copied from another source such as an author or
another student without properly acknowledging the actual writer/author), or when another
persons work is copied or otherwise duplicated for academic credit. Plagiarism also occurs
when knowingly giving or allowing ones own work to be copied or otherwise duplicated
by another for academic credit, or when resubmitting ones own work for academic credit
(i.e., work that has previously been submitted for academic credit).
If the faculty member or administration determines that plagiarism has occurred, the
following disciplinary action will ensue:
1. Initial Occurrence: Failing grade (F or N/P) for the course.
2. Any Subsequent Occurrence: Immediate dismissal; ineligible to return to the
Danielle School of Nutrition at any time in the future.
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3. Any Occurrence of Plagiarism on a Practicum or Applied Dissertation: Immediate

dismissal; ineligible to return to the Danielle School of Nutrition at any time in the
future.
C. Learning Disabilities and Special Education
In keeping with School policy, any student with a documented disability interested in utilizing
accommodations should contact the Office of Disability Services on campus. It works with
students and faculty to create reasonable and appropriate accommodations via an
accommodation letter to professors with suggested accommodations as early as possible each
semester. Students must submit documentation and completed forms to:
Office of Student Disability Services
Nova Southeastern University
Attn: Student Affairs
3301 College Avenue
Fort Lauderdale-Davie, FL 33314-7796
You may also contact them at:
Phone: (954) 262-7185
Fax: (954) 262-1390
disabilityservices@nova.edu
If you require special accommodations for exams please give me your approved
accommodations letter as quickly as possible.
X. GRADING CRITERIA
a. Grading Scale:
Letter
Grade
A
B+
B
C
F

Percentage

Quality Points

91-100
86-90
80-85
70-79
Below 70

4.0
3.5
3.0
2.0
No Credit

b. Course Assignments and their percentage of the final grade

Assignment
3-D Model
Nutritional Game
Meal Plan
Poor Nutrition Presentation
Learning Activities
Online Discussions
Total
ESPN 625

Points
15
25
26
15
9
10
100

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%
15
25
26
15
9
10
100

Due Week #
1
2
5
7
3, 4, 8
1, 2, 3, 6-7
April 2016

IX. LIST OF SUGGESTED RESOURCES

www.timeforfitness.com (Time for Fitness) articles, resources and links for fitness
www.oxygen.com/health (Oxygen.com) calculators such as body mass index calculator

and other resources

www.shapeup.org (Shape Up America) resources for weight management, healthy

eating and physical fitness

www.orst.edu/dept/ehe/nutrition.htm (Nutrition Information from Oregon State

University Extension Family and Community Development) resources for teaching

nutrition
www.cyberdiet.com (Cyberdiet) with "Daily Food Planer"
www.tobaccofreekids.org (Campaign for Tobacco-Free Kids) resources and data
www.women.americanheart.org (Take Wellness to Heart) the American Heart

Associations women's Web site

www.diabetes.org (Diabetes Information from American Diabetes Association)
resources include timing exercise and eating to lower blood sugar levels and others
www.herbs.org (Herb Research Council) resources about health benefits of herbs

Video:
VLE. Nutritionusbballers.weebly.com

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