Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SISFFIT005 Mapping and Delivery Guide
Provide healthy eating information

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SISFFIT005 - Provide healthy eating information
Description
Employability Skills
Learning Outcomes and Application This unit describes the performance outcomes, skills and knowledge required to provide healthy eating information and support healthy attitudes to eating and body composition. This is undertaken in accordance with recommended guidelines within industry endorsed scope of practice. The scope of practice of a fitness instructor does not include:the provision of specific or individualised dietary analysis or advice, or information regarding:specific dietsfad dietsnutritional supplementationsports foodsergogenic aidsnutrition for exercise or sports performancethe provision of information or advice to people with medical conditions requiring specialised dietary advice, or to frail elderly people who are at risk of malnutritionthe provision of dietary information or advice for infants and toddlers. The fitness instructor must refer clients to an Accredited Practising Dietitian, Accredited Sports Dietitian, or General Practitioner as appropriate.This unit applies to fitness instructors who work in a variety of fitness locations such as fitness, leisure and community centres. These individuals typically work independently with some level of autonomy in a controlled environment. Work is performed according to relevant legislation and organisational policies and procedures. No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

Skills must be demonstrated in:

a fitness industry workplace or simulated environment with clients with real or simulated healthy eating and fitness goals.

Assessment must ensure use of:

documented organisational policies and procedures related to providing nutrition information

workplace documents and systems for the documenting of client consultation and referral letters, as required

learning and assessment tools validated by:

an Accredited Practising Dietitian or an Accredited Sports Dietitian with at least two consecutive years experience in clinical practice

current healthy information resources:

National Health and Medical Research Council (NHMRC) – Australian Dietary Guidelines

clients and medical or allied health professionals for referral processes; these can be:

clients, and medical or allied health professionals in the workplace, or

individuals who participate in project activities, role plays or simulated activities, set up for the purpose of assessment, within a training organisation

Assessment activities that allow the individual to:

provide clients with current healthy eating information from identified resources within commercially realistic consultation timing

identify at least five situations whereby the client’s requirements are beyond the scope of a fitness instructor, and refer client to an Accredited Practising Dietitian, Accredited Sports Dietitian and/or General Practitioner, as appropriate.

Assessors must satisfy the Standards for Registered Training Organisation’s requirements for assessors, and:

have achieved a Certificate IV in Fitness or above; and

have at least 1 year consecutive post qualification fitness industry experience in the application of the skills and knowledge of the Certificate IV in Fitness.
Prerequisites/co-requisites
Competency Field Fitness
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Provide healthy eating information.
  • Access and provide information regarding healthy eating, health and fitness to clients.
  • Explain adverse effects of poor nutrition to clients.
  • Show sensitivity to cultural and social differences influencing food choices.
  • Identify and refer clients with specific dietary requirements or dietary concerns to an Accredited Practising Dietitian, Accredited Sports Dietitian or General Practitioner, as required.
  • Maintain records of client consultations.
       
Element: Support positive attitudes to eating and body composition.
  • Discuss with clients the relationship between body composition and physical and mental health.
  • Incorporate an understanding of the relationship between attitudes to eating and physical and mental health in client interactions.
  • Model healthy eating behaviours and attitudes in personal practice.
  • Refer client to an Accredited Practising Dietitian, Accredited Sports Dietitian or General Practitioner, as required.
       
Element: Provide healthy eating information.
  • Access and provide information regarding healthy eating, health and fitness to clients.
  • Explain adverse effects of poor nutrition to clients.
  • Show sensitivity to cultural and social differences influencing food choices.
  • Identify and refer clients with specific dietary requirements or dietary concerns to an Accredited Practising Dietitian, Accredited Sports Dietitian or General Practitioner, as required.
  • Maintain records of client consultations.
       
Element: Support positive attitudes to eating and body composition.
  • Discuss with clients the relationship between body composition and physical and mental health.
  • Incorporate an understanding of the relationship between attitudes to eating and physical and mental health in client interactions.
  • Model healthy eating behaviours and attitudes in personal practice.
  • Refer client to an Accredited Practising Dietitian, Accredited Sports Dietitian or General Practitioner, as required.
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Provide healthy eating information.

1.1 Access and provide information regarding healthy eating, health and fitness to clients.

1.2 Explain adverse effects of poor nutrition to clients.

1.3 Show sensitivity to cultural and social differences influencing food choices.

1.4 Identify and refer clients with specific dietary requirements or dietary concerns to an Accredited Practising Dietitian, Accredited Sports Dietitian or General Practitioner, as required.

1.5 Maintain records of client consultations.

2. Support positive attitudes to eating and body composition.

2.1 Discuss with clients the relationship between body composition and physical and mental health.

2.2 Incorporate an understanding of the relationship between attitudes to eating and physical and mental health in client interactions.

2.3 Model healthy eating behaviours and attitudes in personal practice.

2.4 Refer client to an Accredited Practising Dietitian, Accredited Sports Dietitian or General Practitioner, as required.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role. This must include period(s) totalling at least two hours comprising at least five different client contact sessions, and:

access and provide each client with:

current healthy eating information from identified current healthy eating information resources

information on healthy eating related to the maintenance of health and prevention of chronic disease

answer client queries and concerns regarding interpretation of healthy eating information

collaborate with clients to implement healthy eating habits

identify and prepare referrals for at least five clients to an Accredited Practising Dietitian, Accredited Sports Dietitian and/or General Practitioner as required:

clients who have specific dietary requirements or dietary concerns

clients who need support regarding positive attitudes to eating.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

information to promote positive attitudes to eating and body composition:

relationship between fitness, health and appearance

relationship between healthy eating, physical and mental health

realistic expectations of nutrition and goal attainment

link between healthy eating and common client health conditions

current healthy information resources:

National Health and Medical Research Council (NHMRC) – Australian Dietary Guidelines

relevant current healthy eating information as outlined in the Australian Dietary Guidelines:

food groups and nutrients

balanced diet

own role and limitations in providing healthy eating information

role of Accredited Practising Dietitian, Accredited Sports Dietitian and General Practitioner for referring clients

effects of cultural and social influences on food choices

referral requirements for:

dietary trends

fad or popular diets

nutritional supplementation

sports foods

ergogenic aids

concept of metabolism and the factors affecting metabolism.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Provide healthy eating information.

1.1 Access and provide information regarding healthy eating, health and fitness to clients.

1.2 Explain adverse effects of poor nutrition to clients.

1.3 Show sensitivity to cultural and social differences influencing food choices.

1.4 Identify and refer clients with specific dietary requirements or dietary concerns to an Accredited Practising Dietitian, Accredited Sports Dietitian or General Practitioner, as required.

1.5 Maintain records of client consultations.

2. Support positive attitudes to eating and body composition.

2.1 Discuss with clients the relationship between body composition and physical and mental health.

2.2 Incorporate an understanding of the relationship between attitudes to eating and physical and mental health in client interactions.

2.3 Model healthy eating behaviours and attitudes in personal practice.

2.4 Refer client to an Accredited Practising Dietitian, Accredited Sports Dietitian or General Practitioner, as required.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Access and provide information regarding healthy eating, health and fitness to clients. 
Explain adverse effects of poor nutrition to clients. 
Show sensitivity to cultural and social differences influencing food choices. 
Identify and refer clients with specific dietary requirements or dietary concerns to an Accredited Practising Dietitian, Accredited Sports Dietitian or General Practitioner, as required. 
Maintain records of client consultations. 
Discuss with clients the relationship between body composition and physical and mental health. 
Incorporate an understanding of the relationship between attitudes to eating and physical and mental health in client interactions. 
Model healthy eating behaviours and attitudes in personal practice. 
Refer client to an Accredited Practising Dietitian, Accredited Sports Dietitian or General Practitioner, as required. 
Access and provide information regarding healthy eating, health and fitness to clients. 
Explain adverse effects of poor nutrition to clients. 
Show sensitivity to cultural and social differences influencing food choices. 
Identify and refer clients with specific dietary requirements or dietary concerns to an Accredited Practising Dietitian, Accredited Sports Dietitian or General Practitioner, as required. 
Maintain records of client consultations. 
Discuss with clients the relationship between body composition and physical and mental health. 
Incorporate an understanding of the relationship between attitudes to eating and physical and mental health in client interactions. 
Model healthy eating behaviours and attitudes in personal practice. 
Refer client to an Accredited Practising Dietitian, Accredited Sports Dietitian or General Practitioner, as required. 

Forms

Assessment Cover Sheet

SISFFIT005 - Provide healthy eating information
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

SISFFIT005 - Provide healthy eating information

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: