1st Specialization in Sporting Dietetics

Hygiene and pathology of the sport

< Back

ECTS Credits4
Number of Hours (h/year)45
Teaching staffDaniel, Christophe; EVRARD, Frédéric
Course UnitCompulsory
TermQuad. 1 and 2
CodePARA-D_SDIET0007/1
Prerequisite

Notions of hygiene of the general food.

Aims and Objectives

To associate the food of the sportsman to the sporting discipline. To carry out individual or group menus (Phase of preparation, competition, recovery)

Description

First part :

· rule of game

· infrastructure

· equipment

· competition

· description for the various sports ( athletics, oar, swimming, diving, box, cycling, judo, fencing, tennis, football, basketball, handball, gymnastics )

Second part :

· Pathologies of the sport : muscular fractures, tears or ruptures, tendinitises, ruptures, aches, luxation, ignition

· Physiological adaptations in altitude

· The drive : heating, flexibility, stretching

Third part :

· Contra-indications ,absolute and related to the physical effort

· The sport in relation to pathologies such as asthma and diabetes

· The examination of prevention and follow-up of the sportsman

· The sport under high conditions : high temperature, cold and altitude

Programmes of food in the framework of a training course of a team of football and the dietetic ones and the nutritional aspect over one week of drive and competition.

Bibliography

ROUSSEAU V., La préparation du sportif au quotidien, Cahier de nutrition et de diététique

Teaching and Learning Methods

Lectures with videos illustration

Assessment MethodsOral examinations
NotesYes
LanguageFrench

The information contained herein is intended for informational purposes only. The Higher Education Institution disclaims any responsibility with regard to its content.