Sport Science, Tourism & Leisure

This assignment should be submitted via the drop box situated at Sport and Exercise Sciences enquiry hatch (opposite Ag50), no later than 4.00pm on Monday 1st September 2014.

Learning Outcomes:
On successful completion of this assignment the student must demonstrate that they can
1)   Apply the principles of nutrition in a sport and exercise context.
2)   Understand the interaction between nutrition and physiological function.
3)   Analyse and interpret the results of a nutritional investigation.
Assignment Details:
Word Equivalent: 2000

Scientific Report Details
The scientific report for this module will consist of a ‘sport science support’ report.
Title:
The title of the report is ‘A nutritional report for an amateur rugby player’.
Client Details:
The client is a female rugby player who has conducted a seven day dietary analysis. (Age 21 years, mass 70 kg, height 169 cm, 14% body fat). The aim of this scientific report is to provide

feedback to the client to potentially help improve their performance and training.
Part A. Energy Balance (~200 words equivalent):
Calculate (and include in your assignment):
1)   The estimated BMR (using the details above and table 1).
2)   The estimated energy expenditure based around a ‘heavy’ daily level of intensity (using the details in table 2).
3)   Complete table 3. (Use 4 kcal.g to derive the energy obtained from both carbohydrate and protein, and 9 kcal.g to derive the energy obtained from fat. Then add the total amount of

energy derived from carbohydrate, protein and fat together to obtain the estimated energy intake per day). To obtain the g.kg-1.day-1 remember the client has a mass of 70 kg).
4) The energy balance (Using the information in 2, and the energy intake data in table 3)
Part B. Macronutrient Data Conversion (~200 words equivalent):
A number of papers still use percentages to interpret if an individual has consumed sufficient proportions of the macronutrients in the diet. Convert the data from table 3 into percentages of

energy obtained from each macronutrient by the client and complete table 4. To calculate these values, take the kcals derived from each macronutrient and divide these values by the total

amount of kcals consumed per day, then multiply the result by 100%. E.g. If the client consumed 1300 kcals of carbohydrate and their total intake was 3000 kcals, then they would have

consumed a diet that was 43% carbohydrate [(1300÷3000) x 100% = 43.3%].

Estimation of BMR
(Sex and Age)   Kcal.day-1
MALE 18-30   15.3 x (kg) +679
MALE 30-60   11.6 x (kg) +879
FEMALE 18-30   14.7 x (kg)+496
FEMALE 30-60   8.7 x (kg) +829
Table 1. Estimation of BMR (From: Recommended Dietary Allowance, (1989) The National Academy of Sciences. National Academy Press, Washington USA)

Level of Intensity   Type of Activity   Activity Factor ( x BMR)
Very light   Seated and standing activity, driving, typing, ironing, and cooking.   Male x 1.3
Female x 1.3
Light   Walking (<5km.h-1) housecleaning, bar work, child care, golf.   Male x 1.6
Female x 1.5
Moderate   Walking (>5km.h-1) gardening, cycling, skiing, tennis, dancing.   Male x 1.7
Female x 1.6
Heavy   Heavy manual work, basketball, soccer, climbing.   Male x 2.1
Female x 1.9
Exceptional   Training (>5hrs.day-1) for professional athletes.   Male x 2.4
Female x 2.2
Table 2. Estimation of daily energy expenditure (From: Recommended Dietary Allowance, (1989) The National Academy of Sciences. National Academy Press, Washington USA)

Macronutrient   Intake g.day-1   Kcal.day-1   Intake g.kg-1.day-1
Carbohydrate    305   kcal
Protein   105   kcal
Fat   140   kcal
Estimated Energy Intake per day           kcal
Table 3. Client Macronutrient intake and energy intake data.

Macronutrient Percentage of energy derived from each Macronutrient
Carbohydrate
Protein
Fat
Table 4. Percentages of macronutrient intake.

Part C. Client feedback (~1600 words):
Using the data calculated in tables 1-4, and the information in table 5 (Micronutrient data) this section requires you to write a feedback report to the client.
NUTRIENT   % RDA
RETINOL-EQ   79%
CALCIUM   42%
IODINE   101%
SELENIUM   110%
CHLORIDE   105%
IRON   162%
PHOSPHORUS   105%
SODIUM   120%
THIAMIN   120%
VITAMIN B12   223%
MAGNESIUM   410%
POTASSIUM   100%
RIBOFLAVIN   140%
VITAMIN C   200%
ZINC   220%
NIACIN   156%
VITAMIN B6   110%
FOLATE   100%
Table 5. Client micronutrient data.
In this section you are required to articulate the impact the diet could have on the health of the client, and the impact the diet could be having on the sport/exercise performance of the client.

You must include:
1)   The Energy Balance.
2)   Carbohydrate.
3)   Protein.
4)   Fat.
For each of these you should outline the numbers your client recorded, the current guidelines (what they should be consuming, based on the scientific literature). You should also make any

recommendations for your client (increase/decrease, dietary sources), and finally indicate how these suggested changes will impact upon their health and sport/exercise performance.
5) Micronutrients
From table 5, the micronutrients Calcium and Retinol-eq are below the RDA (for information a score of 100% meets the RDA). Outline the implications (from a health AND sport/exercise

performance perspective) of eating these low values and indicate food sources the client should be consuming to increase these values. Then provide details of the likely alterations to health

and sport/exercise performance if they change in line with your recommendations. From table 5, magnesium is being eaten at over 4 times the RDA. Outline the implications (from a health AND

sport/exercise performance perspective) of eating these high values and indicate food sources the client should alter/avoid to reduce these values. Again provide details of the likely

alterations to health and sport/exercise performance if they change in line with your recommendations.
Part D. Summary (~500 words):
This final section should be brief but should summarise the recommendations above. This section should be coherent with all guidelines you have given. For example, if you suggest to your

client they increase a certain nutrient, it will increase the energy intake; therefore make sure all numbers tally up. If you are suggesting the client increases their energy intake, where/which

sources of food should this come from?
Part E. References:
A minimum of 15 references from Journals or research text books should be included in this report (and included in a final reference list). Ensure these are presented in the Harvard style.

Deviation from this style and/or incomplete referencing will reduce your mark for this assignment. (If in doubt look at the referencing format in the Journal of Sports Sciences).

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