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 Page 1 of 2 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. Page 2 of 2