Learners can describe the structure of cells & various tissues organs of the body, regulation of the body functions, factors affecting immunity, metabolic & hemodynamic continua, (1) Anaerobic production & ATP (2) Aerobic production & ATP, the Cardiorespiratory System thermoregulation

Learners can interpret and apply how body composition influence the sports performance, various methodologies for   body composition assessment, the principles for altering body composition & weight, macronutrient requirements for sport, essential micronutrients, competition based strategies to optimize performance, hydration & electrolyte balance, the planning of nutrition in various environments, as well as describe the roles & responsibilities of a Sports Dietician

Learners can calculate nutritional loss depending upon cooking techniques used

• Learners can discuss causes of food borne illness, preventing food borne illness, food shortage temperature & procedures, and need for workplace sanitation.
• Learners can develop a food safety plan

Learners can discuss mechanical nutritional, physiological & pharmacological aids, concepts of carbo loading, creatine, carnitine, amino acids, bicarbonate loading, altitude training, blood doping, erythropoietin, human growth hormone, caffeine & anabolic Steroids