NSWIS physiologists measure and monitor the adaptations an athlete makes to their training program in order to determine how effectively and efficiently athletes utilise energy to meet the demands of their sport.
These adaptations include aerobic and anaerobic capacity, speed, power, agility, flexibility and body composition, with assessments taking place in the NSWIS Physiology Laboratory, Training Centre, and the athlete’s training and competitive environment.
Monitoring the athlete’s physiological capacities during training phases allows for objective evaluation of training programs and the fine tuning of future programs. The Institute works closely with athletes and coaches to integrate concepts and ideologies from the research setting, and investigate and apply innovative techniques to improve athletic performance in the sporting environment. This may involve providing support within an athlete’s daily training environment to monitor acute and chronic adaptations to physical training, and to ensure the health and well-being of athletes in their daily training.
Additionally, NSWIS physiologists implement additive components to an athlete’s preparation, including the use of hypoxic training (artificial and real altitude) and specific programs to adapt to environmental conditions such as heat and humidity.
Hypoxic training can be implemented at the NSWIS Training Centre or Sydney Olympic Park Aquatic Centre, with individual systems available allowing athletes to experience hypoxic conditions while asleep at home. These systems utilise the latest technological break-throughs to produce artificial altitude and the latest research to ensure our athletes have the greatest opportunity to achieve peak performance.
The NSWIS environment room is also used to assist athletes to adapt to the likely competition conditions such as the heat and humidity that they may experience in participating in their sport.
The NSWIS is accredited with the National Sport Science Quality Assurance Program for field and laboratory based testing.