1st Specialization in Sporting Dietetics
Hygiene and pathology of the sport
< Back
ECTS Credits | 4 |
---|---|
Number of Hours (h/year) | 45 |
Teaching staff | Daniel, Christophe; EVRARD, Frédéric |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-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 Methods | Oral examinations |
Notes | Yes |
Language | French |
The information contained herein is intended for informational purposes only. The Higher Education Institution disclaims any responsibility with regard to its content.