Professional training of physical education and sports specialists in the field of nutrition
DOI: 10.23951/2307-6127-2026-4-94-105
Currently, sports nutrition is actively developing at the scientific, methodological, and practical levels. This is due to the trend of intensifying the training process in order to improve sports performance and the physical and health-improving process in the fitness system for weight correction and improving the health indicators of athletes. Sports nutrition considers balanced nutrition as an important means of restoring the body after training and health-improving activities of various lengths and intensities. Since inadequate nutrition significantly increases the time of post-workout recovery, it is a powerful factor in the development of overwork, negatively affects general and special physical performance, and can cause digestive system diseases. Based on theoretical and empirical analysis, it has been established that physical education and sports specialists are insufficiently prepared in the field of sports nutrition, particularly in terms of developing a balanced diet for athletes and physical education students. This has led to the identification of the relevance, contradiction, and research problem, which aims to create a methodology for developing and evaluating a balanced diet for sports and physical education. Taking into account the scientific principles of sports nutrition and the requirements for the content of professional training for sports and physical education specialists in the field of nutrition, the research has identified scientific and methodological approaches to developing the structure and content of the methodology. The basic scientific and methodological approaches are as follows: compliance with the energy value of the daily diet of athletes and physical culture practitioners to the average daily energy expenditure on training loads, other types of activity; consideration of balanced nutrition as the most important means of solving the tasks of strengthening the health of athletes, physical culture practitioners and achieving them planned sports and health results. Taking into account the scientific and methodological approaches, the structure and content of the methodology for the development and evaluation of balanced nutrition in sports and physical culture has been created. The methodology includes the following components and their content: timing of time spent on sports, physical education, and other activities throughout the day and their energy value; determining the qualitative and quantitative composition of food substances in a balanced diet throughout the day and their energy value; determining the composition of breakfast, lunch, and dinner and their energy value; determining the ratio of animal and vegetable proteins and fats, as well as slow and fast carbohydrates in the diet; analyzing the balance of energy intake and daily energy expenditure in athletes and physical education students; and formulating recommendations for adjusting the indicators to ensure a balanced diet. The methodology has been tested and implemented in the educational process at the Institute of Physical Education and Sports at Tomsk State Pedagogical University.
Keywords: professional training, structure and content of the methodology, balanced nutrition, students of the Faculty (Institute) of Physical Education and Sports, balance of energy intake and expenditure
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Issue: 4, 2026
Series of issue: Issue 4
Rubric: METHODOLOGY AND TECHNOLOGY OF PROFESSIONAL EDUCATION
Pages: 94 — 105
Downloads: 117