Sports Nutrition Syllabus

Southside High School

Sports Nutrition Syllabus

Class Fee   $30.00

Course Description

Sports Nutrition is a one-credit course designed for students interested in health, fitness and sports performance. There are no prerequisites

Program/ Instructional Delivery Plan

A variety of instructional methods will be used including, but not limited to: lecture, research, project-based learning, and lab experiences.

Course Goals

Upon completion of this course, students will be able to:

Assess Nutrition and Wellness Practices.

Evaluate food choices to meet the nutritional and dietary needs of athletes

Describe the impact of health and wellness on fitness.

Identify the components of fitness

Analyze the physical performance of athletes

Identify fitness and wellness practices

Plan a personal fitness program

Assess Careers associated with Sports Nutrition

Assess the impact of technology on sports nutrition

Essential Questions

How can an individual improve their personal nutrition and wellness practices?

Evaluate food choices to meet the nutritional and dietary needs of athletes

How can habitual nutrition and wellness practices impact an individual’s health?

What would the impact of health and wellness be without fitness?

How can the components of fitness be applied to everyday life?

What determines a good physical performance by an athlete?

What fitness and wellness practices are effective?

How would you design a good/ effective fitness program?

How do careers associate with Sports Nutrition affect my community?

How can technology change sports nutrition?

Assessment & Grading

Students will be graded on attendance, participation, quizzes, projects, labs, and in-class assignments. Final grades will be based on a 100% scale.

Test - 100 points

Quizzes - 25-75 points

Labs - 100 points

Projects – 100-300 points

Classroom assignments - 10-75 points

Credentialing Opportunities

The Family and Consumer Sciences Department offers Serv-Safe and AHLEI Guest Services credential opportunities.   Both credentials are industry-recognized. Students interested in receiving a credential must complete the curriculum provided by the teachers and earn a qualifying score on the assessment administered by SHS.

Embedded Numeracy & Literacy Anchor Assignments

Embedded projects are designed to improve the mathematical and literacy skills in a project-based learning environment through technical related activities that fully prepare students for a successful transition into a high demand- high wage job in skilled labor in the 21st-century workforce. Project-based learning activities instill math skills needed and necessary to thrive in a 21st-century labor workforce.  Literary activities reinforce the necessary reading and writing skills that increase the opportunities for success in high demand- high wage skilled labor workforce

Nutritional evaluation of foods prepared in the cooking lab- numeracy

Using measuring skills accurately to prepare foods in cooking lab-numeracy

Reading recipes for cooking labs- literacy

Develop a written personal fitness program and diet to maintain health- Literacy

CTSO Integration

Any student who has been enrolled in an FCCLA course is eligible for membership regardlessof race, color, national origin, or religion. Students who have completed one year as an active paid member are eligible to serve as an officer. Club dues are $15.00 per year and club t-shirts (optional) range from $15.00 - $20.00 depending on the shirt chosen by club members

February-  Promote heart health. Students develop healthy snack recipes/ ideas that will be shared with students on campus through FCCLA. Create posters to be displayed throughout the school that promote heart health.  Sell “healthy” cupcakes (using apple sauce) to promote heart health. Donate proceeds to a Barie Center.

CTE Dual Enrollment Opportunities

CTE Dual Enrollment Opportunities for FACS Classes-  * Indicates course-related course

ACE – Advanced College Enrollment

The Following ACCS Career & Technical Education courses are approved as credit-eligible.

*Principles of Nutrition

Introduction to Clothing Construction

Sanitation, Safety and Food Service

Introduction to Early Child Care and Education

Children’s Creativity Experiences

Children’s Literature and Language Development

Methods and Materials for Teaching Children

Children’s Health and Safety

Infant and Toddler Education Program

Social Studies for Children

Orientation to Hospitality


*Basic Food Preparation

*Foundations of Baking

*Advanced Baking

*Beverage Management

Course Sequencing

Week 1                 Introduction and introductory quiz

Week 2                 Safety and effectiveness of dietary supplements used by athletes    
AL COS OBJ: 1,18

                                Video- Consumer Man- Be Smart about Supplements


                              Energy and Nutrients presentation (includes supplementing the diet)

                             Supplements Activity- Google Classroom

Week 3                 The relationship between nutrition and health    
AL COS OBJ 1,2,3,4,6,7,11,12,13,14,15,16,17,18,23       

                  Identify Healthy Weight range for athletes- Eating disorders              
                  (Video- Dying to Be Thin)
                 My Plate- USDA Dietary Guidelines

                 Match food intake needs with energy expenditure- Personal Calorie requirements

                             Problems with too little/too much body fat

                             Calculate BMI & Body Fat- digestion and metabolism

                            Factors that contribute to disease

Week 3                 Nutrients Overview- Nutritional and Dietary Needs of Athletes
AL COS OBJ: 1,2,4,5,6,8

The Nutrients we need- Vitamins, Minerals, Carbohydrates, Protein, Fat, Fiber, and Water

                         Mico and Macro Nutrients

                        Hydration- Water and Electrolytes role in sports performance

Week 4                 Food Safety and Sanitation

AL COS OBJ: 10,33

                                Food safety – Recognize practices that lead to Food-Borne Illness

                              Hand washing- Bread activity


                  Preventative measures for receiving, storing, and handling food.

Week 5                 Lab Safety and Equipment


                             Proper use of lab equipment, cleaning and sanitizing (Serv-Safe- Sanitizing unit)

Week 6                 Understanding a Recipe

Week 7                 Learning to measure

Week 8                 Carbohydrates and Fiber- role in the performance

AL COS OBJ: 2,4,6,10

Understand how Carbs and fiber help promotes healthy digestion. It is most often associated with the relief of constipation but has many benefits such as maintaining a healthy weight and lower the risk of heart disease and type 2 diabetes.

Week 9             Vegetables

AL COS OBJ: 2,4,6,10

Understand how vegetables help athletes maintain good hydration. An estimated 40% of hydration comes from the food we eat.

Week 10              Fruits
 AL COS OBJ: 2,4,6,10

Fruits provide the energy nutrients necessary for training and recovery. They are antioxidant-rich foods that help athletes combat illness.

Week 11          Protein- role in the performance
AL COS OBJ: 2,4,6,10,18

                           Protein strengthens and repairs muscle tissue

Week 12            Healthy Fat- role in the performance

AL COS OBJ: 2,4,6,10

Athletes need fat because they Supply fat-soluble vitamins, essential fatty acids, and energy

Week 13          Quick Meals

AL COS OBJ: 2,4,6,10

Week 14           Healthy Snacks
 AL COS OBJ: 2,4,6,9,10

Week 15           Meal replacement drinks

AL COS OBJ: 4,6,10

Week 16              Leftover/ Clean up lab

Week 17              Clean Lab

Week 18              Mid Term Exams & Change Rooms

Week 19              Serv Safe


Week 20              Serv Safe            


Week 21              Serv Safe

Week 22              Serv Safe Exam

Week 23              Exercise
AL COS OBJ: 3,7,12,17,21,22,24,25,28

                         Basic components of exercise

Benefits of exercise- cardiovascular endurance, muscular endurance & strength, flexibility, body composition

Developing a lifelong fitness plan & fitness goals- research calories burned for activities for males/ females

Evaluate the effectiveness of the fitness program- research

            Performance fitness gram

Week 24              Evaluating types of Exercise

AL COS OBJ: 7,19,20,25

Yoga, platies, walking, running, cross-fit, aerobics based on gender, weight, and body composition

Week 25              Designing your own fitness program
 AL COS OBJ: 7,26,27,29,30,31,32

                                Define fitness goals and develop a personal weekly exercise plan and evaluate reasons

                              You would not continue with the fitness plan.

Week 26              Fitness Program Presentations

AL COS OBJ: 7,19,20,21,22,23,24,25,26,27,28,29,30,31,32,33,34,35

Week 27              Performance wear research and design

                            Determine issues with performance wear and develop/ plan a way to eliminate the

   Problem. Research fabric characteristics and design a garment to meet a specific performance need.

Week 28              Performance wear research and design

Week 29              Presentation

Week 30              Lab safety and machine usage

Week 31              Performance wear project

Week 32              performance wear project

Week 33              Performance wear project

Week 34              Performance wear project

Week 25              Careers in Sports Nutrition Project
AL COS OBJ: 33,34,35

Identify careers, credentials, education, and training requirements and endeavors related to sports nutrition and wellness.

Identify the types of equipment used in the sports nutrition field

Assess the impact of technology on Sports and Nutrition

Week 36            Final Exams- Graduation