FUELLING & PHYSICAL ACTIVITY:
A GUIDE TO SPORTS NUTRITION

Fuelling is one of the most critical aspects of nutrition of physical activity. This course will review foundation concepts in nutrition and a health-filled diet and then move quickly on to explore energy production and energy substrates, fuel conversion, energy needs. Hydration is covered in detail including testing and measurement and the ideal fluid temperature and body temperature influences. You'll come to understand what foods are best for fuelling, how much and when to fuel in relation to exercise. Part of the course looks at functional foods and their role in health as well as supplements in physical activity. 

WHO DOES THIS COURSE?

A diverse group of students ranging from personal trainer's, gym instructors, gym owners, athletes, coaches, strength and conditioning coaches, those with a passion for fitness, and more. 

Read more about who can use nutrition professionally

COURSE DURATION, PRICING & DELIVERY

Standard online - $350 AUD

You will have access to all workbooks, study guides and readings via the student learning system in pdf format so you can take the course with you wherever you are without lugging around text books. 
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Elective option: Yes
This course may be taken as an elective in any of our programs.
​You should not enrol into this subject if you have previously completed our Sports Nutrition for Optimal Performance course (which doesn't hold CECs). 
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ACCREDITATION & RECOGNITION

• 15 CECs - Fitness Australia CECs*
• 9.5 CPDs - REPS NZ

Well College Global is an accredited provider with IARC, IICT and AADP (United States) and registered provider with Fitness Australia.

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COURSE CONTENT

Content in brief
Extensive learning activities to apply knowledge to real life at each step, including handy templates, tools and websites. All materials and assessment are online within the private student portal.

1. Review of nutrition & diet fundamentals
   
2. Review of nutrient classes
3. Review of the digestive system
4. Food, fuelling and energy
5. Energy production, systems and expenditure
6. Hydration for performance
7. Ideal fluids in sport
8. Professional hydration fluids
9. Hydration techniques
10. Testing and measures of hydration
11. Body temperature
12. Macros, fuel, timing and intake
13. Fats and the sporting diet
14. Protein and physical activity
15. The importance of timing
16. Food, functionality and fashion
17. Supplements and physical activity
18. Sporting agents and performance
19. References and appendices

Students shall by the end of the course hold an understanding of:

• Principles of a health-filled diet
• Basic digestive processes, structures and substances involved in the digestion of macro nutrients
• Basic structure, function, and sources of the macro-nutrients
• Energy producing systems in the body
• Energy expenditure
• Appropriate hydration drink options
• Dehydration
• Signs of dehydration
• The ideal timing for fuelling intake for any given event
• Supplement classes as defined by the AIS

Assessment:
This unit requires the submission of:

1. A set of online multiple choice test, untimed, quizzes and requires 70% pass mark

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