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

SISFFIT306A Mapping and Delivery Guide
Provide healthy eating information to clients in accordance with recommended guidelines

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SISFFIT306A - Provide healthy eating information to clients in accordance with recommended guidelines
Description This unit describes the performance outcomes, skills and knowledge required to undertake a risk-management process in relation to an activity and in accordance with an organisation's risk-management policies and procedures. In this context, the risk-analysis process is conducted using structured analysis methodology according to the current Australian and New Zealand standard.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit applies to exercise instructors who work in facilities that provide a range of exercise programs to general populations who present with no major health conditions.This unit is applicable to those working in fitness venues, gyms or other exercise environments.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites Nil
Competency Field
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: Explain the relationship between healthy eating, health and fitness to clients.
  • Discuss with clients, the adverse effect of poor nutrition on health and identify common chronic diseases.
  • Briefly explain the general features of healthy eating to clients.
  • Convey the concept of a well balanced diet and regular exercise to promote good health when providing information to clients.
  • Explain the interaction between healthy eating options and physical activity and obtain information about current nutritional intake and physical activity levels of clients.
       
Element: Provide basic information to clients about the fundamental principles of healthy eating.
  • Provide information to clients about the fundamental principles of healthy eating to improve overall health.
  • Apply knowledge of the general principles of healthy eating to provide basic information to clients about healthy eating options and requirements for exercising individuals.
  • Identify the advantages and disadvantages of current dietary trends appearing in the media with clients.
  • Observe the industry standards for giving healthy eating information to clients and refer clients with healthy eating or dietary concerns to suitably qualified accredited practising dieticians.
       
Element: Provide healthy eating information to clients regarding body composition management.
  • Evaluate information collected in the fitness appraisal of clients about current body composition using relevant body composition measures.
  • Provide basic information about the relationship between diet and the management of body composition to clients.
  • Describe briefly the role of the body's energy systems in the storage and utilisation of energy substrates for energy production.
  • Refer clients requiring more extensive dietary information to a suitably qualified accredited practising dietician
       
Element: Support fitness clients with body image issues.
  • Implement strategies to promote body satisfaction when providing information about exercise, fitness testing and healthy eating options.
  • Provide information about healthy eating options that fosters a positive attitude towards food and eating.
  • Recognise indicators of poor body image and discuss body satisfaction with clients, providing referral to an appropriate medical or allied health professional, if required.
  • Show sensitivity to cultural and social differences.
       
Element: Refer clients to medical or allied health professionals for further information or consultation.
  • Recognise and acknowledge the current legal and ethical limitations of a fitness instructor in providing healthy eating information.
  • Identify gastrointestinal disorders or other medical conditions, disclosed by the clients during a screening process, which may affect nutritional intake, and refer clients to a suitably qualified medical or allied health professional.
  • Identify healthy eating or dietary concerns and refer clients to contact suitably a qualified accredited practising dietician or medical or allied health professional in accordance with organisational policies and procedures maintaining confidentiality of clients.
       
Element: Provide information about the structure and function of the digestive system.
  • Use knowledge of the structure and function of the digestive system when providing information to clients.
  • Describe to clients the process of digestion and absorption, including the production and action of enzymes during the breakdown of foodstuffs for energy.
  • Explain the process of energy metabolism in relation to muscle contraction.
       


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.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the following is essential:

communicates effectively with clients to ascertain needs and goals

provides current and accurate healthy eating information appropriate to the needs and goals of clients and recognises and refers situations outside own scope of practice

correctly measures body composition for clients using appropriate measures

designs, implements and reviews exercise plans appropriate to the body composition needs and goals of multiple clients

applies all organisational policies and procedures and legislative requirements.

Context of and specific resources for assessment

Assessment must ensure provision of healthy eating advice for multiple clients.

Assessment must also ensure access to:

clients able to provide information regarding diet and lifestyle and pre-appraisal screening information

appropriate documentation and resources normally used in the workplace, such as organisational policies and procedures

Method of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

observation of consulting with clients to determine body composition goals and to provide information on the relationship between healthy eating and health

oral or written questioning to assess knowledge of healthy eating standards and national dietary guidelines

portfolio demonstrating evidence of accurate body composition appraisals

third-party reports from supervisors detailing work performance.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended:

SISFFIT301A Provide fitness orientation and health screening

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.

Required skills

communication skills to:

discuss and negotiate the fitness and healthy eating requirements of clients

provide clear and accurate information to support body composition goals

provide information related to body image issues in an appropriate manner

problem-solving skills to analyse clients dietary and lifestyle patterns against recognised guidelines

literacy and numeracy skills to enable the completion of plans, records and other related documentation

characteristics of the main social and cultural groups in Australian society and the key aspects that relate to their cultural and religious protocols and preferences for exercise in relationship to healthy eating options and body image

Required knowledge

the relationship between healthy eating options and health and current Australian dietary guidelines for a balanced diet to enable the provision of accurate information to clients

structure and function of the digestive system and the effect of healthy eating on other major body systems

factors that influence fat loss response to exercise to enable effective goal setting

appropriate protocols for advising clients on healthy eating

own role and limitations in providing healthy eating information and situations requiring advice from or referral to suitably credentialed medical or allied health professionals

body composition measurement methods and the relationship between body composition, fat distribution and health to enable the development of realistic and achievable exercise and healthy eating plans aligned to client needs and targets

guidelines for developing exercise plans to improve body composition.

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.

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
Discuss with clients, the adverse effect of poor nutrition on health and identify common chronic diseases. 
Briefly explain the general features of healthy eating to clients. 
Convey the concept of a well balanced diet and regular exercise to promote good health when providing information to clients. 
Explain the interaction between healthy eating options and physical activity and obtain information about current nutritional intake and physical activity levels of clients. 
Provide information to clients about the fundamental principles of healthy eating to improve overall health. 
Apply knowledge of the general principles of healthy eating to provide basic information to clients about healthy eating options and requirements for exercising individuals. 
Identify the advantages and disadvantages of current dietary trends appearing in the media with clients. 
Observe the industry standards for giving healthy eating information to clients and refer clients with healthy eating or dietary concerns to suitably qualified accredited practising dieticians. 
Evaluate information collected in the fitness appraisal of clients about current body composition using relevant body composition measures. 
Provide basic information about the relationship between diet and the management of body composition to clients. 
Describe briefly the role of the body's energy systems in the storage and utilisation of energy substrates for energy production. 
Refer clients requiring more extensive dietary information to a suitably qualified accredited practising dietician 
Implement strategies to promote body satisfaction when providing information about exercise, fitness testing and healthy eating options. 
Provide information about healthy eating options that fosters a positive attitude towards food and eating. 
Recognise indicators of poor body image and discuss body satisfaction with clients, providing referral to an appropriate medical or allied health professional, if required. 
Show sensitivity to cultural and social differences. 
Recognise and acknowledge the current legal and ethical limitations of a fitness instructor in providing healthy eating information. 
Identify gastrointestinal disorders or other medical conditions, disclosed by the clients during a screening process, which may affect nutritional intake, and refer clients to a suitably qualified medical or allied health professional. 
Identify healthy eating or dietary concerns and refer clients to contact suitably a qualified accredited practising dietician or medical or allied health professional in accordance with organisational policies and procedures maintaining confidentiality of clients. 
Use knowledge of the structure and function of the digestive system when providing information to clients. 
Describe to clients the process of digestion and absorption, including the production and action of enzymes during the breakdown of foodstuffs for energy. 
Explain the process of energy metabolism in relation to muscle contraction. 

Forms

Assessment Cover Sheet

SISFFIT306A - Provide healthy eating information to clients in accordance with recommended guidelines
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Assessment Record Sheet

SISFFIT306A - Provide healthy eating information to clients in accordance with recommended guidelines

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