Exercise and Nutrition Science MSc

1.  Homeostasis: rest, exercise and recovery integrative responses and control mechanisms.

2. Physiology of anaerobic and aerobic metabolism: energy substrate utilisation; integration of metabolism at molecular, cellular and whole body levels; neuroendocrine control mechanisms; thermoregulation mechanisms and fluid balance.

3.  Physiology of the cardiovascular, respiratory, neuromuscular, neuroendocrine and immune systems during and the recovery from exercise.

4.  Maximum oxygen uptake: measurement and evaluation; physiological limits to maximal aerobic performance.

5.  Relationships between workload and HR/BP/VO2/VCO2/VE.

To critically analyse the physiological and biochemical responses and adaptations to a variety of physical performance situations.

1.       Metabolic overview: metabolic requirements of tissues - liver, muscle, heart and brain; bioenergetics and energy transduction in cells; role of creatine phosphate; energy sources and pathways

2.       Carbohydrate metabolism – glucose and glycogen; glycolysis, glycogenolysis and gluconeogenesis; TCA cycle; substrate and oxidative phosphorylation

3.       Dietary lipids – saturated, unsaturated and polyunsaturated fats; essential fatty acids; cholesterol.  Lipid metabolism – triglyceride and ketone body metabolism; phospholipid and cholesterol; adipose tissue metabolism; lipoproteins –role and turnover; lipids and health.

4.       Protein metabolism – amino acid catabolism and waste nitrogen; nutrition and protein metabolism; regulation systems.  Metabolic control of lipids and carbohydrates – glucagon and insulin; metabolism in exercise and starvation.

To review and develop critical understanding of those elements of physiology and biochemistry which provide the theoretical basis of human metabolism.

1.       Physiological & biochemical principles of energy inputs and outputs.

2.       Measurement of energy inputs; the value and validity of such measurements; use of food tables; valid approximations.

3.       Biochemical and physiological basis of human metabolism and metabolic rate. Measurement of energy expenditure.

4.       Energy balance and the control of body weight.

5.       Definitions and measurement of body composition.

6.       Obesity, causes, problems and treatments (surgery, drugs, diets and lifestyle).

7.       Eating disorders: starvation, bulimia, anorexia nervosa.

8.       Exercise and weight control.

9.   Weight control in sport: body builders, boxers, jockeys, gymnastics

10.  Control systems involved in regulation of food intake; genetic and psychological aspects; drug treatments

The module examines contemporary issues in this topical field of study and provides underpinning knowledge of the biochemical and physiological basis of metabolism. The various methods of dietary and body composition analysis are critically reviewed in theory and practice together with an evidence-based approach to successful weight control through exercise and dietary regimes.   

    AIMS:

1.       To develop a critical understanding of the mechanisms by which body weight and body composition are controlled.

2.       To provide a thorough grounding in the principals of weight control.

3.       To enable students to engage in informed debate about major issues in this area.

4.       To inform students about recent developments and research in this area.

5.       To develop a deeper understanding of the contemporary issues in this area 

1.       Role of performance enhancement in current and future sport and exercise context.

2.       Technological Issues.

3.       Training Issues.

4.       Nutrition and Supplementation Issues.

5.       Performance enhancement modalities and health implications.

1.       To develop students critical understanding of factors enhancing physical performance.

2.       To engage students in informed and reflective debate of controversial issues of performance enhancement. 

1.      Nutrition and health including review of the role of macro and micronutrients and other metabolically active              components of food (e.g. fibre), anti-nutrients, nutrient-nutrient interactions, ‘nutri-ceuticals’ and functional foods.

2.      Nutrition needs of different groups including eating behaviour and food choice.

3       Healthy eating recommendations for the general public.

4.      Malnutrition: including protein, energy and micronutrient deficiencies. 

5.      Dietary factors in causation and prevention of chronic diseases.

6.      Nutritional epidemiology and public health.

7.      Emerging concerns in nutrition and health.

8.      Effects of disease processes on 1) diet and nutrition, and 2) exercise and sport performance,

9.      Review of methods investigating the dietary and nutrient patterns of the general population.

   1.        To ensure that students have an understanding of the scientific principles that underpin nutritional requirements for health and of the scientific basis for current nutrition guidelines.

2.         To provide students with an understanding of the nature of the diet and its relationship to the health of different groups within the population.     

3.        To develop practical and critical analytical skills in nutritional assessment.

1.      The building blocks of scientific research: types of research (analytical, descriptive, experimental, and qualitative), scientific parlance (hypothesis, concepts, operational definitions, and dependent/independent variables), sampling procedures, and measurement issues (reliability and validity).

2.      Research and data collection methods: experimental research (developing hypotheses, independent/dependent variables, controls, sample selection, study designs, and experimental validity); descriptive research (questionnaires and interviews, case studies); qualitative research (characteristics, procedures, methods of data collection, data analysis, and internal/external validity).

3.      The nature of research; scientific methods of enquiry, pure versus applied ways of problem solving. Developing the research problem; identifying a topic area, devising specific questions, discovering what is already known (reviewing the literature), determining feasible ways to answer the questions.

4.      Ethics in research.

5.      Introduction to data analysis software (SPSS for Windows). Establishing an SPSS database. Defining and transforming variables; data storage and retrieval.

6.      Data analysis for descriptive and experimental research; descriptive statistics. Describing data; measures of variability, correlation and scatter plots. inferential statistics. Selecting an appropriate statistical test (parametric or non-parametric), and types of statistical tests (chi-square; t-tests; one-way ANOVA & post-hoc tests; Wilcoxon, Mann-Whitney U). Worked examples in SPSS. Repeated Measures ANOVA; Factorial ANOVA, Limits of agreement analysis for method comparison and test retest reliability. Worked examples in SPSS.

1.      To expose students to the essential elements in the process of conducting sound scientific research.

2.      To develop students’ skills in the key aspects of data handling and statistical analysis.

1.       Energy for exercise: an overview of energy systems and fuels

.2.       High intensity versus low intensity exercise.

3.       Review of literature related to the role of carbohydrate, fat and protein during different exercise intensities.

4.       Fluid balance:  related research

.5.       Nutritional ergogenic aids

.6.       Sports nutrition in practice: working with elite and club level athletes.

7.       Methods of dietary analysis in research and field situations

8.       Professional and ethical issues in Sports Nutrition

9.       Determinants of eating behaviour; related research. 

1.       To develop appropriate knowledge and understanding of Sports Nutrition by reviewing theoretical, research and practice-based work.

2.       To develop skills in critical analysis, particularly in relation to published research in this area.

3.       To enhance students’ perception of professional and ethical issues related to research and practice in Sports Nutrition. 

Exercise & Health:

1. Exercise, fitness and health; physiology of exercise;  overview of exercise in prevention and treatment
2. Exercise in cardiovascular health and disease; metabolic syndrome, diabetes management,
   etc.
3. Exercise and the immune system, cancer, bone health & stress management
4. Assessment of health-related fitness: strength, body fat%, flexibility, aerobic capacity
5. Exercise prescription – principles & practices
6. Exercise in occupational and community health & fitness 

1. To develop a thorough knowledge and understanding of the risks and benefits to health of physical activity.
2. To enable students to engage in informed debate about major themes in exercise and health inter-relationships
3. To develop skills for the measurement and evaluation of health-related physical fitness.

The module will focus on individual student research into the agreed exercise-related topic.

The module is designed to allow students to study an exercise-related topic of their choice.  The study will be subject to individual negotiation and agreement between the student and the module tutor.

The module will focus on individual student research into the agreed nutrition-related topic.

The module is designed to allow students to study a nutrition-related topic of their choice.  The study will be subject to individual negotiation and agreement between the student and the module tutor.

The research will be agreed with an appropriate supervisor and the Research Co-ordinator.  The subject matter must be related to exercise and nutrition science.