WUSL-SSO- Lecturer: Prof. Ananda Chandrasekera
- Lecturer: Dr. Dilki Perera
- Lecturer: Ms, THATHSARANI THATHSARANI P.H.D.
- Enrolled students: There are no students enrolled in this course.
Sports and exercise nutrition is the underlying science that allows the identification of the nutritional goals of athletes. While athletes today embrace high-tech equipment and materials for improved results, many need only look to their diet to enhance performance quickly, easily, and dramatically. Indeed, no amount of motivation, training or natural ability will ensure victory without proper "fuel" for the engine. However, athletes and coaches offer blindly attempt dietary regimens or nutritional supplements to improve performance. Thus healthy professionals especially dieticians dedicated to working with athletes must be prepared to assess the special needs of athletes and to counsel them effectively regarding their dietary intake.
This course module has been developed with the intention of providing students with comprehensive knowledge of physiological, biochemical, and nutritional principles of exercise and the eating strategies that will allow athletes to enhance their performance.Course contributors: Professor Renuka Silva | Prof Ananda Chandrasekera | Dr Harshi Gunawardhana
- Lecturer: Dr. (Ms.) HP Gunawardena
- Lecturer: Suraji Demonstrator
- Lecturer: Prof. Renuka silva
- Enrolled students: 52
- Lecturer: Dr. (Ms.) HAT Perera
- Lecturer: Hasintha Sanali Demonstrator09
- Lecturer: Nuwan Rajarathna
- Lecturer: Prof. Renuka silva
- Enrolled students: 52
- Lecturer: Ms. AMNT Adikari
- Lecturer: Hasintha Sanali Demonstrator09
- Enrolled students: 52
Foods can be contaminated by different chemicals at various stages of production. These include chemicals used in food production such as agrochemicals, pesticides and veterinary drugs. Some chemicals such as heavy metals, which enter into environment as industrial wastes are added through the food web. Some toxicants are formed during food processing. Other toxic chemicals are natural toxins produced by fish, mushrooms and higher plants or by parasitic fungi grow on foods. Humans get affected by any of these chemicals. Some people show allergic reactions to certain natural food components. The purpose of this course is to develop an understanding of sources and nature of toxic substances in foods and give an understanding of how hazardous toxicants are handled in the human body.
- Lecturer: Prof. GAP Chandrasekera
- Lecturer: Demonstrator Mifra Sarap
- Lecturer: Dr. Thilanka Ranathunga
- Enrolled students: 52
- Lecturer: Dr. (Mrs.) MSF Sirasa
- Lecturer: Dr. (Ms.) HAT Perera
- Lecturer: Demonstrator Mifra Sarap
- Lecturer: Dr. Dilki Perera
- Lecturer: Prof. Renuka silva
- Enrolled students: 52