Certificate in Nutrition for Tennis & Racket Sports


This certificate covers all the content that the Tennis & Racquet Sports coach will need to advise his/her players how to prepare for and recover from training and games in terms of their nutritional and hydration needs.


This course covers all the content that the Tennis & Racquet Sports coach will need to advise his/her players how to prepare for and recover from training and games in terms of their nutritional and hydration needs.

  • Module introduction – 4 PDF documents
  • Resource notes
  • A total of 23 lectures in PDF format, available to download and print
  • 3 multiple-choice activities


This certificate course content covers sport nutrition in general and how to apply it to your chosen sport – men or women’s Racquet Sports.

This course starts by examining nutrition in general and begins by looking at how the history of nutrition development occurred. This leads us to looking at the development of nutrition for sport training and performance. We entertain the concept of the Food Pyramid (USA) and the Eatwell plate (UK Government) as educational symbols for the community at large. These two similar concepts are used to illustrate the different types of food it is important to consume each day and to act as guidelines to people in general and to the sports performers in particular. We also look at calories and the metabolic rate so as to understand what we cover as the module develops. Over the next few lectures we examine nutrients – macro and micro – and this leads us to the study of carbohydrates, protein, fats, minerals and vitamins and the important part each plays in providing energy and support to the body in sport and in life in general.

Sports Nutrition is seen as an important factor in determining optimal sports performance. We work on the assumption that an inadequate diet can prevent you from reaching your true potential. So Module 6 looks at possible nutritional plans for sport.

We examine energy and balancing energy in the body. Energy is provided by carbohydrate, fat and protein. Carbohydrate is an essential fuel for athletes. The importance of protein for growth and daily repair of your body cells damaged in training is discussed and addressed. Those who engage in speed-power sports such as sprinting, field team sports, court sports etc, must understand the importance of protein and how it can assist the training programme.

Fat is discussed and both good and bad fats are outlined. We encourage athletes how to reduce fat intake. The mineral iron is involved in the transport of oxygen around the body. An adequate iron intake is essential for all athletes, as intense training can lead to increased iron losses. Females need even more iron than males so it is vital that they choose foods that are high in iron. Red meat is an excellent source of iron. The iron in red meat can be absorbed up to seven times more easily than iron in vegetables, cereals, fruits or nuts.

At this stage we look at ways in which athletes can eat to gain strength or to reduce weight depending on their needs and the demands of their sport. We finally look at fluid intake. Dehydration can lead to fatigue, impaired performance and can also be a threat to life. For this reason, anyone who exercises should make sure they have a good fluid intake, especially during warm weather. During exercise we encourage sports participants to hydrate well in the period leading up to and during training and game time.

The course finishes off looking at cramps, stitches and the importance of controlling sweat loss during sport.
This module or course aims to upgrade your knowledge on the theory and practice of nutrition in general and specifically as it applies to Racquet Sports coaches so that they can offer basic advice to the players under their care. We also offer some suggestions for meal and hydration plans which will help you understand how to prepare for competition.


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