Offered to students admitted to Year 1 in ALL
Major/Minor ALL
Course Type
Offer in 2018 - 2019 Y N
Course Code BIOL4202
Date2019/05/26 04:00
Enquiry for Course Details
BIOL4202 Nutrition and sports performance (6 credits) Academic Year 2018
Offering Department Biological Sciences Quota 30
Course Co-ordinator Dr T Sobko, Biological Sciences < tsobko@hku.hk >
Teachers Involved (Dr T Sobko,School of Biological Sciences)
Course Objectives To demonstrate evidence-based links between nutrition, exercise and sport performance. More specifically, to gain in-depth understanding about how the metabolic demands of exercise influence physiological and cognitive functions and exercise performance. To focus on the role of major macronutrients, minerals, vitamins, antioxidants, supplements and hydration in sustaining and enhancing sports performance during short-duration, intermittent and endurance exercise.
Course Contents & Topics Nutrition aims and requirements differ during habitual exercise and competitive sports: from endogenous adaptations to developing metabolic efficiency to competition nutrition. Professional athletes enhance their performance through appropriate nutrition, following the recommendations of the International Olympic Committee: "The amount, composition and timing of food intake can profoundly affect sports performance" (Maughan et al, 2004). The course will firstly examine the physiological needs pre-, during and post-competition and/or habitual exercise to perform at its best. Secondly, it will investigate how and why nutrient and energy intakes vary between different athlete groups, the difference between energy metabolism and requirements during aerobic and anaerobic exercise. Putting exercise and sports performance in focus, the topics will include: energy balance; macronutrients; selected micronutrients; fluid balance and hydration strategies; weight loss and weight gain in athletes, sport foods and supplements; position stands and new perspectives on sports nutrition, nutrient/energy requirements in exercise and sports, ergogenic aids and myths of sport nutrition
Course Learning Outcomes
On successful completion of this course, students should be able to:

CLO 1 critically examine and describe the need of energy, nutrients and fluid before, during and after the physical exercise in relation to different sports, individual athletes and performance situations
CLO 2 describe the impact of dietary macronutrients, vitamins and minerals on physical performance
CLO 3 provide an overview of the position stands on major misconceptions in sports nutrition. Being able to evaluate, explain and communicate current, evidence based epidemiological knowledge behind these position stands.
CLO 4 access and analyze the importance of meal frequency, energy source and supplements on the performance in different sports.
CLO 5 demonstrate convincing argument for importance of balanced nutrition for sports performance and good health.
Pre-requisites
(and Co-requisites and
Impermissible combinations)
Pass in BIOL3202
Course Status with Related Major/Minor /Professional Core 2018 Major in Food & Nutritional Science ( Disciplinary Elective )
2018 Minor in Food & Nutritional Science ( Disciplinary Elective )
2017 Major in Food & Nutritional Science ( Disciplinary Elective )
2017 Minor in Food & Nutritional Science ( Disciplinary Elective )
2016 Major in Food & Nutritional Science ( Disciplinary Elective )
2016 Minor in Food & Nutritional Science ( Disciplinary Elective )
2015 Major in Food & Nutritional Science ( Disciplinary Elective )
2015 Minor in Food & Nutritional Science ( Disciplinary Elective )
2014 Major in Food & Nutritional Science ( Disciplinary Elective )
2014 Minor in Food & Nutritional Science ( Disciplinary Elective )
Course to PLO Mapping 2018 Major in Food & Nutritional Science < PLO 3,4,5,6 >
2017 Major in Food & Nutritional Science < PLO 3,4,5,6 >
2016 Major in Food & Nutritional Science < PLO 3,4,5,6 >
2015 Major in Food & Nutritional Science < PLO 3,4,5,6 >
2014 Major in Food & Nutritional Science < PLO 3,4,5,6 >
Offer in 2018 - 2019 Y        1st sem    Examination No Exam     
Offer in 2019 - 2020 Y
Course Grade A+ to F
Grade Descriptors
A Demonstrate thorough grasp of the subject matter covered. Show strong analytical and critical abilities and logical thinking, with evidence of creative ability and competence in professional-level problem solving. Critically use quality management skills and techniques and analysis of data and results to draw appropriate and insightful conclusions to real-world problems. Demonstrate highly effective team-based organizational and presentational skills.
B Demonstrate substantial grasp of the subject matter covered. Show evidence of analytical and critical abilities and logical thinking with some evidence of competence in professional-level problem solving. Use quality management skills and techniques and analysis of data and results to draw generally appropriate conclusions to real-world problems. Demonstrate effective team- based organizational and presentational skills
C Demonstrate general but incomplete grasp of the subject matter covered. Show some evidence of analytical and critical abilities and logical thinking with limited competence in professional-level problem solving. Use quality management skills and techniques and analysis of data and results to draw moderately appropriate but sometimes erroneous conclusions to real-world problems. Demonstrate moderately effective team-based organizational and presentational skills.
D Demonstrate partial but limited grasp, with retention of some relevant information, of the subject matter covered. Show some evidence of coherent and logical thinking, but lacking competence in professional-level problem solving. Use quality management skills and techniques and analysis of data and results to draw sometimes appropriate but often erroneous conclusions to real-world problems. Demonstrate team-based organizational and presentational skills of limited effectiveness.
Fail Demonstrate little or no grasp, with retention of little relevant information, of the subject matter covered. Show lack of coherent and logical thinking, and minimal competence in professional-level problem solving. Use quality management skills and techniques and analysis of data and results ineffectively, leading generally to inappropriate and usually erroneous conclusions to real-world problems. Demonstrate ineffectiveness team-based organizational and presentational skills.
Course Type Lecture-based course
Course Teaching
& Learning Activities
Activities Details No. of Hours
Discussion 20
Lectures with practicals 36
Tutorials 10
Reading / Self study 50
Assessment Methods
and Weighting
Methods Details Weighting in final
course grade (%)
Assessment Methods
to CLO Mapping
Assignments Tutorial assessment (40%); Group project and presentation (50%) and Critical review (10%) 100 CLO 1,2
Required/recommended reading
and online materials
Most of the reading material will be provided on Moodle or given during lectures; however, do make use of the book and journal resources in HKU's libraries including:
-Sport Nutrition. An introduction to Energy Production and Performance. Asker Jeukedrup & Michael Gleeson (2004).
-Sports and Exercise Nutrition. William McArdle, Frank Katch, Victor Katch. (2009).
-Modern Nutrition in Health and Disease, (2103) Eleventh edition.
Course Website http://moodle.hku.hk
Additional Course Information This course will be offered subject to a minimum enrollment number and availability of teachers.
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