Tavis Piattoly, MS, RD, LDN

• What you will learn in this course:
  
  • Benefits vs Challenges in Creating Meal Plans​​​​​​​
  • Athlete Nutrition Assessment: High School, College, and Professional
  • Importance of Understanding the Athlete's Schedule
  • Dos and Donts of Creating a Meal Plan
  • How to Scale Your Meal Plans in a Large Athletic Setting

• 1 Credit Hour as Approved by Commission on Dietetic Registration (CDR)
  
  
• CDR Performance Indicators: 1.1, 1.2, 1.3, 4.1, 4.2, 6.2, 8.1, 8.2, 8.3, 8.4, 9.1, 9.6 
  
  
• CDR Learning Codes: 2020, 2070, 3000, 3020, 4060, 4160, 5080, 5090, 7050  
  
  
• CSSD Exam Competencies addressed:
  • Analyze and interpret available data in the context of enhancing athletic performance and health.
  • Design nutrition strategies for active individuals and populations applying the principles of energy metabolism.
  • Evaluate and interpret factors influencing substrate use and exercise metabolism data.
  • Evaluate factors that contribute to exercise-induced fatigue.
  • Describe the effects of nutrition and exercise on health and performance.
  • Explain the use of carbohydrates during exercise training, competition, and recovery.
  • Explain the use of fat during exercise training, competition, and recovery.
  • Explain the use of protein and amino acids during exercise training, competition, and recovery.
  • Design nutrition plans for individuals and groups incorporating exercise-specific recommendations for carbohydrates.
  • Advise clients regarding fat consumption within a nutrition plan.
  • Design nutrition plans for individuals and groups incorporating exercise-specific recommendations for protein.
  • Design nutrition strategies for individuals and/or groups for pre-workout and precompetition, during training and competition, and for recovery following training and competition.
  • Observe athletes during training session for movement patterns, energy expenditure, training patterns, fatigue, fueling habits, and hydration habits.
  • Evaluate products, foods, and meals in accordance with compliance and permissibility rules of governing body.
  • Conduct nutrition assessments for active individuals and special populations.
  • Evaluate nutrition status for active individuals and special populations.
  • Evaluate body composition values and goals.
  • Design nutrition strategies for modifying weight, lean mass, and strength.
  • Design nutrition strategies for individuals and/or groups for grocery shopping and meal/snack preparation/selection.