Rapor Tarihi: 27.03.2026 02:58
| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Sports Nutrition | ATE211 | Turkish | Compulsory | 3. Semester | 2 + 0 | 4.0 | 4.0 |
| Prerequisite Courses | |
| Course Level | Undergraduate |
| Mode of delivery | Face to face |
| Course Coordinator | Dr. Öğr. Üyesi Önder ŞEMŞEK |
| Instructor(s) | Dr. Öğr. Üyesi Önder ŞEMŞEK (Güz) |
| Goals | To teach the knowledge and principles of healthy nutrition and the nutritional properties of athletes for maximum performance, to gain the skills to make a healthy and appropriate diet plan. |
| Course Content | It is essential to understand the fundamental principles of healthy eating and the strong link between natural and healthy dietary approaches and exercise. Furthermore, the role of nutrition in combating obesity and in the growth and development processes of the human body is of great importance. It is essential to maintain energy balance, which directly affects athletes’ training and competition performance. In this context, consumption strategies for carbohydrates, proteins and fats—the body’s fundamental building blocks—must be determined. The aim of this course is to enable coaches and sports specialists to adapt the theoretical knowledge they have acquired to the varying needs of individuals, their training levels and environmental conditions, and to apply it in a targeted manner when planning effective sports nutrition. |
| # | Öğrenme Kazanımı |
| 1 | |
| 2 | |
| 3 | |
| 4 | |
| 5 |
| Week | Topics/Applications | Method |
|---|---|---|
| 1. Week | What is Nutrition? What is a Healthy Diet? | Research |
| 2. Week | Nutrition and Bioenergetics | Research |
| 3. Week | Nutrition and Bioenergetics | Research |
| 4. Week | Food groups and Healty Nutrition Pyramid | Research |
| 5. Week | Food groups and Healty Nutrition Pyramid | Research |
| 6. Week | Carbohydrates, Fat, Protein and Their Importance in Sport | Research |
| 7. Week | The Importance of Water and Fluid Intake in Sport | Research |
| 8. Week | Functional Foods and Their Use in Sport | Research |
| 9. Week | Nutritional Ergogenic Aid in Sport | Research |
| 10. Week | Nutrition during the competition period | Research |
| 11. Week | Nutrition program implementation in special groups | Research |
| 12. Week | Nutritional Problems Observed in Athletes | Research |
| 13. Week | Weight Management in Athletes | Research |
| 14. Week | Nutrition in Different Sports | Research |
| No | Program Requirements | Level of Contribution | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Students are provided with a comprehensive knowledge of sports | ✔ | |||||
| 2 | Students acquire a high level of knowledge, experience and skills in their specialized sports branch | ✔ | |||||
| 3 | Students acquire basic knowledge of the structures of the body | ✔ | |||||
| 4 | Students acquire basic knowledge on health issues for athletes | ✔ | |||||
| 5 | Students acquire knowledge on the developmental characteristics of athletes | ✔ | |||||
| 6 | Students are improved the attitudes and practices associated with learning processes | ✔ | |||||
| 10 | Students are provided with skills for improvement of sport-health related applications | ✔ | |||||
| Program Requirements | DK1 |
|---|---|
| PY1 | 3 |
| PY2 | 5 |
| PY3 | 3 |
| PY4 | 5 |
| PY5 | 3 |
| PY6 | 4 |
| PY10 | 4 |
| Ders Kitabı veya Notu | Ders Kitabı veya Ders Notu bulunmamaktadır. |
|---|---|
| Diğer Kaynaklar |
|
| Güz Dönemi | |||
| Responsible Personnel | Grup | Evaluation Method | Percentage |
|---|---|---|---|
| Dr. Öğr. Üyesi Önder ŞEMŞEK | Vize | 40.00 | |
| Dr. Öğr. Üyesi Önder ŞEMŞEK | Final | 60.00 | |
| Toplam | 100.00 | ||
| ECTS credits and course workload | Quantity | Duration (Hour) | Total Workload (Hour) | |
|---|---|---|---|---|
|
Sınavlar |
Midterm | 1 | 20 | 20 |
| Homework | 1 | 10 | 10 | |
| Homework Preparation | 1 | 10 | 10 | |
| Final | 1 | 20 | 20 | |
| Classroom Activities | 14 | 3 | 42 | |
| Total Workload | 102 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 4.0 | ||
