CUL 235 - Applied Sport and Performance Nutrition Lab

Course Description

Utilization of theoretical sport and performance nutrition concepts in an applied “food-as-medicine” laboratory setting. This course will provide hands-on experience in developing human performance menu items. An emphasis on holistic and complementary medicine, combined with evidence-based, anti-inflammatory foods, will be highlighted. Discussion of sport-specific nutritional interests and future career goals will be considered. Group 2 course.

Credit Hours

2

Contact Hours

4

Lab Hours

4

Required Prerequisites

BIO 106, BIO 106L, CUL 102, CUL 110, CUL 111, CUL 118, CUL 201, CUL 210, CUL 213

Corequisites

CUL 234

Course Learning Outcomes

Knowledge:
  • Identify evidence-based principles of sport and performance nutrition related to anti-inflammatory and functional foods.
  • Describe the role of food-as-medicine approaches within holistic and complementary nutrition practices.
Application:
  • Develop and prepare performance-oriented menu items that meet the nutritional needs of specific athlete profiles.
  • Evaluate and adjust recipes based on nutrient density, performance goals, and applied laboratory testing.
Integration:
  • Connect culinary techniques with sports nutrition science to create cohesive human performance dishes.
  • Integrate input from related disciplines, such as dietetics and exercise physiology, into menu development and presentation.
Human Dimension:
  • Reflect on their role as performance-focused culinarians within a multidisciplinary athletic support team.
  • Assess how their personal strengths and interests align with potential career paths in sports, wellness, and performance cuisine.
Caring - Civic Learning:
  • Demonstrate commitment to preparing foods that support athlete health, recovery, and long-term well-being.
  • Value the importance of whole, sustainable, nutrient-dense ingredients in promoting optimal human performance.
Learning How to Learn:
  • Develop strategies for staying current with emerging research in sports nutrition and functional culinary practices.
  • Practice self-directed experimentation and iterative recipe testing to continuously refine performance-focused culinary skills.