HPSCI203-22A (HAM)

Nutrition for Health and Exercise

15 Points

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Division of Health Engineering Computing & Science
Te Huataki Waiora - School of Health


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: annis.huang@waikato.ac.nz

Placement/WIL Coordinator(s)


Student Representative(s)

Lab Technician(s)


: cheryl.ward@waikato.ac.nz

You can contact staff by:

  • Calling +64 7 838 4466 select option 1, then enter the extension.
  • Extensions starting with 4, 5, 9 or 3 can also be direct dialled:
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    • For extensions starting with 3: dial +64 7 2620 + the last 3 digits of the extension e.g. 3123 = +64 7 262 0123.
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Paper Description

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This paper aims to provide students with an understanding of the key concepts of human nutrition, specifically related to health and exercise/sport. The ability to apply evidence-based strategies practically will be developed. This paper will also advance skills related to finding evidence-based literature and report writing (for both clients and professionals).

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Paper Structure

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The content of this course will be delivered through both the lectures and the tutorials. Lectures will be face-to-face each week, with lecture information also posted to Moodle. The workshop/tutorials will provide an opportunity for students to discuss the lecture/theoretical components, as well as develop practical skills for nutrition practice. We strongly recommend attendance at the weekly workshops/tutorials and actively participating in the labs is essential to academic success in the paper. The objective is to make the tutorial learning as interactive, engaging and practical as possible to allow the development of knowledge and applied practice.Workshops/tutorials will not only be summaries of the lecture. Journal articles and supporting reading material will be available on Moodle.

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Learning Outcomes

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Students who successfully complete the paper should be able to:

  • .

    1. Demonstrate an understanding of the importance of macro and micro nutrients in the diet, including food sources and requirements of these nutrients.

    2. Identify and demonstrate a practical application of different needs in dietary intake, energy expenditure, and requirements for health and sport.

    3. Apply evidence-based nutrition recommendations and integrate nutrition knowledge with practical application.

    4. Identify the environmental, social and cultural factors that affect dietary behaviour.

    Linked to the following assessments:
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Detailed assessment guidelines and marking criteria will be available on Moodle.

The internal assessment of HPSCI203 contributes 100% to the final grade. There is no exam.

There are three assessment tasks that contribute to the final grade: one case study, one group presentation and moodle quizzes (four quizzes).

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Assessment Components

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The internal assessment/exam ratio (as stated in the University Calendar) is 100:0. There is no final exam. The final exam makes up 0% of the overall mark.

The internal assessment/exam ratio (as stated in the University Calendar) is 100:0 or 0:0, whichever is more favourable for the student. The final exam makes up either 0% or 0% of the overall mark.

Component DescriptionDue Date TimePercentage of overall markSubmission MethodCompulsory
1. Case Study
13 Jun 2022
9:00 AM
  • Online: Submit through Moodle
2. Moodle Quizzes
  • Online: Submit through Moodle
3. Group Presentation and Report
13 May 2022
9:00 AM
  • Presentation: In Lab
Assessment Total:     100    
Failing to complete a compulsory assessment component of a paper will result in an IC grade
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Required and Recommended Readings

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Required Readings

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Research articles and book sections will be available through TALIS and the library to support your learning for this paper.
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Recommended Readings

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There is no prescribed text for this paper, the reading material provided to you on a weekly basis will function as your reading list and examinable material. In addition, to consolidate your knowledge, the following list of texts is recommended. These texts are also your starting “go-to” texts for the case-study assignment.

Burke, LM. & Deakin, V.eds. (2010). Clinical Sports Nutrition (5th ed). McGraw-Hill Book Company, Australia.

Burke, L. (2007). Practical Sports Nutrition. South Australia: Human Kinetics.

Cardwell, G (2012). Fifth Edition. Gold Medal Nutrition. Champaign, Il: Human Kinetics.

Howe, M., Hellemans, I., Rehrer, N. & Pearce, J. (2004). Sports nutrition for New Zealand athletes and coaches. Auckland: Reed.

Jeukendrup, A. & Gleeson, M. (2004).Sport Nutrition. An introduction to energy

production and performance.Champaign, IL: Human Kinetics.

Maughan, R.J., Burke, L.M., & Coyle, E.F. (2005). Food, nutrition and sports performance II. (Eds.). New York: Routledge

McArdle, W. D., Katch, F. I., & Katch, V. L. (2005).Sports and exercise nutrition (2nd ed.).

Philadelphia: Lippincott Williams & Wilkins

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Other Resources

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Online Support

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A variety of resources and material will be made available to you to support your learning, understanding and application of the material covered in this paper. Lecture material will be available on Moodle as a series of videos and powerpoints. Important course readings and articles will be available through TALIS.
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This paper has an expectation of 150 hours (equates to 12.5 hours per week) of class time and independent study. While these 150 hours are a University wide requirement and reflect professional commitment, absences can create problems not only for your learning progress but also for your student colleagues. If you know in advance that you will be absent from a lecture or laboratory, then you must advise the lecturer.
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Linkages to Other Papers

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This paper provides an introduction to sport and health related nutrition, and therefore links to Exercise Physiology and Performance Physiology related papers, specifically;

HPSCI201 Exercise Physiology and Prescription, HPSCI301 Advanced Exercise Physiology and HPSCI303 Advanced Performance Monitoring and Exercise Prescription.

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Restricted papers: SPLS207

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