Southside High School
Sports Nutrition Syllabus
Katie_carter@ecboe.org
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 regardless of 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
*Catering
*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
Terminology
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
Sanitation
Preventative measures for receiving, storing, and handling food.
Week 5 Lab Safety and Equipment
AL COS OBJ: 10
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
AL COS OBJ: 10
Week 20 Serv Safe
AL COS OBJ: 10
Week 21 Serv Safe
AL COS OBJ: 10
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
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