The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included. |
Medical or allied health professional may include: | sports physician sports doctor general practitioner accredited practising dietician psychologist aboriginal health worker diabetes educator. |
Body composition measures may include: | weight height waist circumference hip circumference skin folds |
Chronic diseases may include: | cardiovascular disease hypertension diabetes gallstones celiac lactose intolerant obesity stroke arthritis. |
Clients may include: | pre-natal post-natal menopause experienced or inexperienced adult active or inactive no major dietary or health concerns. |
Healthy eating information may include: | government endorsed national dietary guidelines government endorsed campaigns promoting healthy eating options healthy eating information from nutrition peak bodies. |
Dietary trends may include: | fad' or popular diets nutritional supplementation healthy eating ergogenic aids. |
Energy substrates may include: | lipids carbohydrate protein alcohol. |
Energy systems may include: | alactic lactic aerobic. |
Fundamental principles of healthy eating may include: | enjoy a wide variety of nutritious food eat plenty of vegetables, legumes and fruits eat plenty of cereals preferably wholegrain include lean meat, fish, poultry and alternatives include milks, yogurts, cheese or alternatives. reduced fat varieties should be chosen where possible drink plenty of water take care to limit saturated fat and moderate total fat intake choose foods low in salt limit your alcohol intake alcohol if you choose to drink consume only moderate amounts of sugars and food containing added sugars. |
Gastrointestinal disorders may include: | gastrointestinal reflux ulcers inflammatory bowel disease irritable bowel syndrome coeliac disease lactose intolerance chrons disease. |
General features of balanced healthy eating may include: | energy balance recommended daily intake of nutrients fuel for exercise fuel for minimising post-exercise fatigue and maximising recovery hydration levels. |
General principles of healthy eating may include: | food groups dairy meat, poultry, fish, eggs, nuts, legumes fruit vegetables breads and cereals national dietary guidelines carbohydrates role of carbohydrates recommended daily intake simple sugars fibre resistant starch glycemic index lipids role of triglycerides recommended daily intake saturated fats monounsaturated fats polyunsaturated fats trans fats cholesterol high density lipoproteins low density lipoproteins protein role of protein recommended daily intake essential amino acids non-essential amino acids sources including plant based plant proteins minerals types vitamins water soluble fat soluble fluid and electrolytes intake of nutrients recommended quantities effect of nutrient excess effect of nutrient deficiency balanced diet food labelling legislative requirements ingredient list ingredient order interpretation of label preservatives additives food preparation methods of cooking effect on nutrient value of food modification of recipes safe food handling and hygiene practices myths and fallacies nutritional supplementation. |
Cultural and social differences may include: | modes of greeting, farewelling and conversation body language, including use of body gestures formality of language clothing. |
Industry standards may include: | professional associations government recommendations, guidelines or legislation fitness industry regulations. |
Management of body composition may include: | metabolism balance between energy intake and energy expenditure energy expenditure resting metabolic rate thermogenesis thermic effect of food thermic effect of exercise adaptive thermogenesis energy intake kilojoule value of nutrients body fat changes and body composition changes to body composition fat loss muscle gain. |
Medical conditions may include: | diabetes gallstones cancer gout pregnancy. |
Healthy eating or dietary concerns may include: | anorexia bulimia overweight or obesity nutritional deficiencies including iron, calcium dehydration diabetes gastrointestinal disorders for example celiac disease, irritable bowel syndrome food allergy and or intolerances weight gain. |