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Health 645 case study part 1
Basketball is a high-intensity sport that requires a combination of power, speed, strength
and agility. College basketball games are structured with two 20–min halves with a 15–min
halftime. Many colleges will play about 25–35 games per season, depending on the level (NCAA
Division I, II, III, NAIA, or NJCAA) and tournament play. Most programs will practice 4–6 days
per week, depending on the game schedule, and practices may be up to 3 h of high-intensity
work.1 On the college level, energy demands being met are very limited because class schedules
do vary by semester, food is sometimes provided, but not always and that doesn’t mean that the
food provided will meet the energy demands of the players, and the players are still in college
and have to maintain their grades to keep playing.
Success in the game of basketball is dependent upon both aerobic and anaerobic
performance as well as sprinting, strength, and jumping ability. Dehydration (>2%) has been
found to consistently impair aerobic performance; however, mild to moderate dehydration (up to
2—5%) does not appear to affect athletes’ muscular strength, jumping, short- term sprinting, or
anaerobic performance.2 Because most basketball games are at night, athletes sleep schedules are
pushed back and since they are tired and worn down they don’t prioritize food over their sleep,
although it is important. A basketball player’s body goes through a substantial amount of wear
and tear and nutrition is an essential part of a speedy and full recovery.
References
1. Physiologic Profile of Basketball Athletes. Gatorade Sports Science Institute.
http://www.gssiweb.org/sports-science-exchange/article/physiologic-profile-of-basketballathletes#articleTopic_2. Accessed August 6, 2018.
2. Hydration Science and Strategies for Basketball. Gatorade Sports Science Institute.
http://www.gssiweb.org/sports-science-exchange/article/sse-165-hydration-science-andstrategies-for-basketball. Accessed August 6, 2018.
Hlth 645 case study part 2
Basketball is a high-intensity sport that requires a combination of power, speed, strength
and agility. As a college student playing sports and also actively maintaining grades to continue
to play, sleep is prioritized over eating and the food provided on the college campus or by
coaches aren’t always sufficient in the nutrients that are needed to refuel their body. The energy
requirements of college basketball players can be considerable. In a recent study by Silva et al,
energy expenditure in elite high-school-aged female and male basketball players during the
season was measured to be over 3,500 and 4,600 kcals/day, respectively.1 There are reports that
state that many athletes do not achieve nutritional practices/habits to optimize their sports
performance. The factors identified to be responsible for this include poor nutritional knowledge,
dietary extremism, poor practical skills in choosing or preparing meals, and reduced access to
food due to a busy life style of students; most of whom combine their studies with
search/purchase and preparation of their daily food requirements.
Vitamin D is a steroid hormone found in the diet and synthesized in the skin in the
presence of ultraviolet radiation. Vitamin D is believed to play a role in influencing fracture risk
and athletic performance. Insufficiency of vitamin D affects an estimated three-quarter of the
United States population. Dark skin pigmentation is a known risk factor for vitamin D
insufficiency. The increased melanin found in the skin of darkly pigmented individuals may
increase the amount of time to synthesize vitamin D up to 10-fold.2 Vitamin D has been linked to
improved vertical jump height, exercise capacity and sprint times among athletes. Vitamin D
deficiency is prevalent among basketball players because the sport is played indoors and there
isn’t much of a chance to get any sunlight, since practice is indoors and all games. It is found that
it is even harder for darkly pigmented individuals to synthesize vitamin D even with regular
exposure to sunlight.
Dehydration (>2%) has been found to consistently impair aerobic performance; however,
mild to moderate dehydration (up to 2—5%) does not appear to affect athletes’ muscular
strength, jumping, short- term sprinting, or anaerobic performance.3 Because most basketball
games are at night, athletes sleep schedules are pushed back and since they are tired and worn
down they don’t prioritize food over their sleep, although it is important. A basketball player’s
body goes through a substantial amount of wear and tear and nutrition is an essential part of a
speedy and full recovery.
References
1. Fueling the Basketball Athlete: The Practitioner's Approach. Gatorade Sports Science
Institute. https://www.gssiweb.org/sports-science-exchange/article/sse-168-fueling-thebasketball-athlete-the-practitioners-approach. Accessed August 19, 2018.
2. Grieshober JA, Mehran N, Photopolous C, Fishman M, Lombardo SJ, Kharrazi FD.
Vitamin D Insufficiency Among Professional Basketball Players: A Relationship to Fracture
Risk and Athletic Performance. Orthopaedic Journal of Sports Medicine.
2018;6(5):2325967118774329. doi:10.1177/2325967118774329.
3. Hydration Science and Strategies for Basketball. Gatorade Sports Science Institute.
http://www.gssiweb.org/sports-science-exchange/article/sse-165-hydration-science-andstrategies-for-basketball. Accessed August 6, 2018.
Case Study Part 3 Grading Rubric
Criteria
Content 70%
Levels of Achievement
Advanced
Proficient
Developing
Not present
97 to 105 points*
88 to 96 points*
1 to 87 points*
0 points
Created an accurate pre-event
day menu and an accurate
menu for the day of
competition along with dietary
analysis and hydration guide.
Created an acceptable pre-event
day menu and a menu for the
day of competition along with
dietary analysis and hydration
guide.
An attempt was made to create
pre-event day menu and a menu
for the day of competition along
with dietary analysis and
hydration guide.
Menu & discussion takes into
account micro and macronutrient recommendations:
Calories, Grams of
Carbohydrate, Grams of
Protein, Grams or % Fat,
Timing, Fluid needs
Menu & discussion adequately
takes into account micro and
macro- nutrient
recommendations: Calories,
Grams of Carbohydrate, Grams
of Protein, Grams or % Fat,
Timing, Fluid needs
Menu & discussion partially takes
into account micro and macronutrient recommendations:
Calories, Grams of Carbohydrate,
Grams of Protein, Grams or % Fat,
Timing, Fluid needs
Explanation of nutrient adequacy
and how to improve nutrient
needs was attempted.
Nutrient adequacy and how to
improve nutrient needs is
excellently addressed.
Nutrient adequacy and how to
improve nutrient needs is
adequately addressed.
Provided complete and
accurate charts that were easy
to follow AND coincided with
report.
Provided adequate charts one
could follow AND they
coincided with report.
Provided incomplete or inaccurate
charts that were confusing or
unclear. They may or may not
have coincided with report.
Submission addressed nearly all
necessary features from parts 1
and 2. Provided specific
nutrition information and
recommendations to help
prevent, reduce, or alleviate
issues and challenges presented
in Part 2. Student demonstrated
acceptable competence based
on their suggestions and
rationale of each area identified
Submission did not adequately
address necessary features from
parts 1 and 2. Or did not provided
specific nutrition information and
recommendations to help
prevent, reduce, or alleviate issues
and challenges presented in Part
2. Student demonstrated partial
competence based on their
suggestions and rationale of each
area identified
Submission addressed all
necessary features from parts 1
and 2. Provided specific
nutrition information and
recommendations to help
prevent, reduce, or alleviate
issues and challenges
presented in Part 2. Student
demonstrated excellence based
on their suggestions and
rationale of each area
identified
Structure 30%
Advanced
Proficient
41 to 45 points*
38 to 40 points*
Proper AMA formatting.
Minimum of 2 peer-reviewed
resources are cited. Excellent
Spelling & grammar, and
proper word count
1-2 Errors in AMA formatting.
1-2 peer-reviewed resources
Minor Spelling & grammar
errors (4)
Word count is either significantly
over or under proper amount.
Not present
0 points
HLTH 645
CASE STUDY INSTRUCTIONS
Overview: This assignment will give you a chance to apply the knowledge gained in this course.
This is the practical application of sports nutrition, working with an athlete, or team of athletes,
and guiding them to adopt appropriate eating behaviors that with enhance performance and
health. Make sure you research information for all parts of this assignment to make it as realistic
as possible. Complete all work in AMA style, citing where appropriate. The assignment is
broken into 3 parts.
Part 1: Sport Selection and Description (worth 50 points)
Select a sport that is played on college or professional level. Describe the characteristics of this
sport that impact the athlete from a nutritional vantage point, such as the frequency, duration, and
intensity of training sessions and competitions, environmental issues, injury risk, and other
factors you deem pertinent. This section should consist of 250–300 words. It is due by 11:59
p.m. (ET) on Sunday of Module/Week 5.
Part 2: Explanation of Nutritional Demands (worth 50 points)
This section of your paper provides information on the nutritional issues and challenges of the
sport, such as energy requirements, dehydration risk, food availability, specific nutrient demands
and deficiencies, gastrointestinal upset, or any other challenging dietary issues particular to this
sport. This section of your paper is to be 400–600 words in length, and is due by 11:59 p.m. (ET)
on Sunday of Module/Week 7.
Part 3: Final Dietary Prescription (worth 150 points)
Centering on the sport’s various features presented in Parts 1 and 2, create a comprehensive diet
plan for your athlete. As appropriate, include dietary and hydration guidelines for pre, event, and
post times, and the rationale for these guidelines. In this last section, also provide specific
nutrition information and recommendations to help prevent, reduce, or alleviate issues presented
in Part 2, and any supplements or ergogenic aids that would be beneficial. These
recommendations may be included as bullet points.
Create and show calculations for two days of menus that exemplify practical application of
dietary recommendations, one for training or pre-event day, and one for a day of competition.
Include a dietary analysis of these menus to ensure they meet the recommended plan. You must
explain how each fits your specific sport – this should not be based on a general macronutrient
distribution such as AMDR but on what fits your sport and level. Prescribe/Recommend for
your athlete in his/her specific sport/level for training and separate for competition (give
references). Show calculations and recommended times of consumption.
Calories – 5 points for 2 menus = 10 points total
Grams carbohydrate – 5 points for 2 menus = 10 points total
Grams protein – 5 points for 2 menus = 10 points
Grams fat or % - 5 points for 2 menus = 10 points
Nutrient adequacy is addressed (supplements or how to improve menu to meet nutrient needs – 5
points
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HLTH 645
Grams of carbohydrate before, during and after training/competition and Fluids – before, during
and after training/competition – 30 points
Create a fictitious athlete in order to determine energy and nutrient requirements. Also, include
any charts or tables that would help support dietary recommendations. Without counting charts,
tables, or menus this section of your paper should consist of 1500–1800 words.
Menus closely match each of above (for example – calories should be within 50 of goal,
carbohydrate should be within 15 to 30 grams of goal…) and food composition is accurate
(Discuss if your totals match your goals.) – 10 points
(You do not have to use exchanges but be careful in choosing a computer database as some are
not as accurate and others do not show totals for meals and snacks… The choosemyplate.gov has
a number of reports such as the Nutrients report and the Food Details Report that can be used to
show totals including grams carbohydrate for meals and snacks.)
Reports should show for each food on the menu – calories, grams carbohydrate, protein and fat
(fat may be in %) plus totals for each meal and grams carbohydrate before, during, after
including total grams carbohydrate before, during and after - 20 points
Nutritional challenges/issues addressed from Part 2 with couple of food examples as appropriate
- 20 points
Use the specific headings from the grading rubric to guide your discussion. This will ensure you
answer all necessary areas.
As you work on this assignment “pretend” you are working with the athlete. If you have this
mind set it will help you to better answer questions. For example, your athlete may ask, "why do
I have to eat this now?" Or, "why can’t I have this later?" Why can’t I have ____ for lunch? This
is an opportunity for you to demonstrate your understanding of the material. You need to not
only create these menus but also explain WHY they should be followed. So view this last
submission in two parts.
1. The menus that will fuel your athlete properly
2. The dialog/discussion/report that will explain why it is important to follow these menus.
Discuss in understandable terms to your athlete the dangers that will be avoided or
minimized and the benefits that can accompany following the menus.
This is your opportunity to demonstrate your competence and understanding, so be detailed and
comprehensive.
This section is due 11:59 p.m. (ET) on Friday of Module/Week 8.
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