Study Guide

Objective

The student can describe the functions and meanings of food for humans and the main principles of a health-promoting diet. He can explain how nutrition can influence the development, performance, recovery and well-being of the client being coached. The student knows how to use reliable sources of information in the planning and implementation of nutrition guidance for the physical activity instructor's key customer groups. The student knows how to use concepts related to nutrition with justification.

Content

Nutrition knowledge in the work of a physical education instructor
A health-promoting diet and key nutrition and food recommendations for health enthusiasts
Cornerstones of sports nutrition
Assessment of the need for energy and nutrients, tasks in the body and sources in the diet
Emphasis on nutrition in achieving goals related to sports/healthy exercise
Special issues of nutrition: weight control, special diets, supplements
Athlete's healthy food relationship and eating disorders
The principles of nutrition coaching for athletes and guiding a sustainable lifestyle change

Materials

Described in Moodle

Evaluation scale

0 - 5

Assessment criteria, excellent (5)

The students know how to use nutrition terms and concepts with expertise and in a variety of ways as well as being able to describe and justify extensively and with expertise health promoting nutritional principles as well as needs stemming from physical activity. They are able to assess a customer's diet and provide nutritional advice using knowledge acquired from the course extensively and critically. They can work as a group member to promote the group's activities and applying professional ethics.

Assessment criteria, good (3)

The students are able to use the key concepts and terms of nutrition consistently and describe and justify the health promoting principles of nutrition and needs stemming from physical activity. They know how to assess a customer's diet and provide a wide range of nutritional advice using knowledge acquired during the course. The students are able to work as a group to achieve common goals and justify their activities according to professional ethics.

Assessment criteria, satisfactory (1)

The students know how to use key nutrition concepts and can describe the main principles of health promoting nutrition and needs stemming from physical activity. They can assess a customer's diet and provide nutritional advice but their activities may display a lack of confidence and some irrelevance. The students can work in a group and take responsibility for their own actions.