Course: Certificate in Sports Nutrition

Open Colleges' (formerly Cengage Education) Sports Nutrition course covers the essentials of nutrition, food production and the workings of the alimentary system. You will explore these elements in relation to exercise, learning about the importance of carbohydrates and hydration, the influence of sports supplements and the effects of doping.

While this is intended as a general interest course, it will be a useful starting point if you are considering a career in sports nutrition. It is also well suited to athletes and coaches looking to nutrition as a way to optimise performance.

Included materials

Understanding Normal and Clinical Nutrition textbook
Sports & Fitness Nutrition textbook

Valued at over $230!

Course Number	93320
Course Fees From	$43.61 per week View our payment options

Delivery mode:	Print or online
Course duration:	Max 18 months
Assessments:	5 written assessments, 3 multiple choice assessments
Qualification:	Open Colleges Certificate
Nationally Recognised	No
Government Funding	No

Career One jobs for:
General/Other: Health, Medical & Pharmaceutical	337

ID	Subject expand all

	Introduction to nutrition and the wholefood diet What is nutrition? The role of food Basic diet composition and energy
	Dietary choices, recommendations and food labels Food choices Dietary guidelines Food labels
	The wholefood diet, food as therapy and nutritional assessment What is a healthy diet? Nutritional research Methods of assessing nutritional status of individuals
	Digestion and absorption The digestive system Timing of digestion Enzymes
	An introduction to carbohydrates Sources of carbohydrates Functions of carbohydrates Health implications and disorders
	An introduction to proteins Protein classification Functions of proteins Health implications and disorders
	An introduction to lipids Functions of lipids Food sources of lipids Benefits of fats
	Micronutrients Micronutrients Vitamins Minerals
	Supplementation Types of nutritional supplements available Excipients Positives and negatives of supplementation
	A detailed look at carbohydrates Carbohydrate metabolism The health of sugars The Glycaemic Index (or GI factor)
	Food sources of carbohydrates, sugars and artificial sweeteners Types of grains and grain alternatives Artificial sweeteners Structure and nutritional make-up of grains
	Protein quality and proteins in animal foods Proteins in foods and protein quality Proteins in animal foods Milk and dairy foods
	Disorders associated with carbohydrates and carbohydrate metabolism Hypoglycaemia Hyperglycaemia Other conditions associated with carbohydrates
	A detailed look at proteins and amino acids Digestion and absorption of proteins Metabolism of proteins Recommended protein intake
	Proteins in plant foods and vegetarian diets Grains Nuts Seeds Types of vegetarian diets
	A detailed look at lipids Digestion and absorption of lipids Heart disease and dietary lipids Health effects of lipids
	Essential fatty acids, lipids in foods and improving fat intake Functions of the essential fatty acids Sources of triglycerides and fatty acids Improving the ratio of Omega 6 to Omega 3 fatty acids
	Water The functions of water in the body Thirst and dehydration Water treatment and processing
	Super Foods from the ocean, green plants and bees Super Foods from the ocean Super Foods from green plants Super Foods from bees
	Food additives and food labelling Food additives Food labelling
	Food allergies and intolerances Tests for food allergies and intolerances Treatment of food intolerance Causes of food allergies and intolerances
	Mood altering foods Coffee Tea Chocolate Energy drinks
	Drugs that affect nutrient status Absorption and metabolism of alcohol in the body Cigarettes and nutrition
	Food safety and processing methods Other contaminants in food Food irradiation Food safety recommendations to reduce risk
	Basic principles of exercise physiology; health benefits of exercise; carbohydrates in sports nutrition Basic principles of exercise physiology Carbohydrate metabolism during exercise Glycogen loading
	Proteins in sports nutrition Amino acids, proteins and exercise Endurance exercise and protein turnover Protein intake and requirements of athletes
	Lipids in sports nutrition Fat, cholesterol and exercise Fat metabolism and exercise Adaptations in fat metabolism
	Hydration Water, hydration and exercise Hydration status and performance Practical guidelines for water consumption
	Vitamins and minerals; putting it all together Vitamins and exercise Minerals and exercise
	Sports foods, supplements and ergogenic aids Sports supplements Physiological ergogenic efforts
	Sports doping and injury supplementation Doping and drug classification Sports injury and nutrition supplementation
	Nutrition, exercise and special populations The female athlete Pregnancy and lactation Children and teenagers Diabetes mellitus
	Energy balance, body weight and composition for sports and fitness Body weight and body composition Energy balance, body weight and composition Designing an optimal training diet for sports performance

Entry requirements

Minimum education

Open entry. Previous schooling and academic achievements are not required for entry into this course.

Minimum age

Minimum age of 16 years. If you are under 18 your application must be signed by a parent or guardian.

Computer requirements

Students will need access to a computer and the internet. For students who do not have access to either a computer or the internet please contact a student support officer to discuss alternative methods of communication.

Minimum specifications for the computer are:

Microsoft Office 2003 or equivalent, and
Microsoft Windows 98, or
Mac OS X, and
CD-ROM drive.

Students will also need access to a printer and the following applications:

Adobe Acrobat Reader and
Macromedia Flash player.

English language requirements

If English is not your first language and you did not complete the last two years of secondary education in English, you are required to provide evidence of English language competency before enrolling into the course. Examples of appropriate evidence are listed below:

Evidence	Example
IELTS	Overall score of 5.5
TOEFL	530 (paper), 197 (computer) or 71 (internet)
12 months in English-speaking employment	Testimonial, statutory declaration

Additional requirements

There are no additional requirements for this course.

Upon completion of this course, you will have developed a better understanding of the subject area and be able to put your new skills into practice.

Helen Russell-Jones

Helen Russell-Jones is a qualified fitness instructor and personal trainer with a post-graduate Diploma in Clinical Nutrition.

She has previously lectured at the Australian College of Natural Therapies on subjects including sports nutrition, exercise therapy and health issues.

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Available payment options

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