Wayne High School____________Sports Nutrition & Wellness Course Syllabus
Instructor: Karen Schardt
Room: 301
Email: [email protected]
Open to sophomores, juniors and seniors.
No pre-requisite class. Five credit hours.
Course text and workbook: Sports and Foods, (2010) Learning Zone Express
COURSE DESCRIPTION:
This course educates the student as to correct beverage and food consumption for
athletic competition, workouts, total wellness and lifelong healthy lifestyle.
Overall Objective: Class participates will identify current healthy lifestyle practices, practices that are
a determent to their long term health, how to change those habits and understand the reasons for
having adequate rest, exercise, and healthy eating practices.
Course Content Areas:
1. Self-Assessment
2. Leader Nutrients (Water, Carbohydrates, Protein, Fat, Vitamins, Minerals)
3. Body Composition and Energy Balance
4. What is fitness?
5. Sports Nutrition
6. Food Facts or Fiction?
7. Training, Competition & Recovery Diets
8. Signs and Dangers of Eating Disorders
9. Nutritional Ergogenics, Fast Food, Breakfast, Nutrition Labels
Student learning outcomes:
1. Identify three areas in their current diet that meet current recommendations and guidelines.
2. Identify two areas in their current diet that could use improvement.
3. Differentiate between valid and misleading nutrition resources in the media.
4. Describe two advertising techniques and how they influence personal decision making.
5. Develop a nutritionally sound meal plan based on personal and fitness needs.
6. Develop one creative nutritious recipe using an array of given foods.
7. Describe two methods to determine body composition.
8. Evaluate a given meal plan against the Dietary Guidelines for Americans.
9. Describe the components of Choose My Plate and state four foods for each group.
10. Describe the three components of a total fitness plan.
11. Identify at least three types of vegetarians.
12. Develop a plant-based menu to be implemented into their current eating plan.
13. Prepare a minimum of five breakfast, beverage, entrée and snack recipes that include grains, fruits and
vegetables.
14. Work cooperatively in a lab setting.
15. Describe the various parts of a food label and correctly identify the nutritional makeup of a given product.
16. List a minimum of five shopping techniques for making wiser economic and nutritious choices in the
supermarket.
17. Identify the six basic nutrients, their main food sources and how each nutrient benefits the physical body.
Semester Requirements:
Lab Attendance: Lab is critical component of class and weighed accordingly for your grade.
To be lab eligible, you must have your class work in and be passing the class.
Lab work is group work and one grade is given per lab group. You are allowed to have 2 excused absences per
semester for lab. Examples of excused absences are: office excused illness, music performance, athletic
competition, medical appointment, etc.. After you have missed 2 labs, you will need to make the lab up at home
at your own expense. You will fill out an at home homework sheet and return the sheet along with a small
sample to Mrs. Schardt for credit.
Late Work: Work is to be handed in when you come in to class. If you sit down to finish it, ask a friend for
help, ask me a question, it is late. (If you need help on homework, come in before school for help.) Work that is
handed in late in class or one day late is marked down 10%, work that is two days late loses 20% and after the
third day you receive a zero. If you have a personal or family crises that you are dealing with, please come in
and visit with me. We can then alter your due dates for work. You are allowed one late assignment per semester
for the anguish, heartache, trauma over breaking up with your girl/boy friend.
Extra Credit Option: You are able to accumulate 100 extra points per quarter to be added to your daily
assignment points. You can make a recipe from the Sports and Nutrition recipe list or Nancy Clark’s Sports
Nutrition Guidebook and earn up to 10 points per extra credit sheet filled out and recipe made.
A small sample is handed in to Mrs. Schardt along with the extra credit sheet. All extra credit must be handed in
the final Friday BEFORE the last week of the quarter.
Grading: Work will be weighted along these percentages and may fluctuate per quarter due to the number of
labs/number of daily assignments, or teacher preference:
Lab – 15-20%
Daily Assignments – 20-30%
Dietary Analysis – 10-20%
Quizzes/Tests – 20-30%
One page mini reports-4-10%
Semester Test – 10%
Class Supplies:
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Sports and Foods Workbook
2 pocket portfolio for handouts
pen/pencil
healthy snacks/beverages are welcomed-must fit health criteria or are considered
contraband and seized