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

SISFFIT420A Mapping and Delivery Guide
Plan and deliver exercise programs to support desired body composition outcomes

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SISFFIT420A - Plan and deliver exercise programs to support desired body composition outcomes
Description This unit describes the performance outcomes, knowledge and skills required to design exercise plans and programs to change body composition in clients. It requires the application of healthy eating standards and guidelines to provide accurate healthy eating information to clients and the ability to recognise and work within professional limitations.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit applies to exercise trainers who work in facilities that provide a range of exercise programs to general populations including older clients who present with no major health conditions. The unit is applicable to those employed in fitness environments such as fitness venues and those working autonomously in the fitness industry.
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: Review pre-appraisal screening information
  • Access and review initial client pre-appraisal screening information according to Legislation and regulatory requirements and organisational policies and procedures.
  • Ascertain additional health information about the client as required prior to body composition appraisal.
  • Identify client's goals and targets for body composition.
  • Provide information to client on the relationship between healthy eating, exercise and health.
       
Element: Conduct a body composition appraisal of client.
  • Measure the body composition of client using anthropometric standards.
  • Determine the client's daily energy requirements.
  • Refer client to the appropriate medical or allied health professional based on any health, nutritional or dietary disorder, or medical or injury concerns.
  • Show sensitivity to cultural or social differences
       
Element: Design an exercise plan to improve body composition
  • Set realistic short and long term goals to meet client needs
  • Apply body-composition management guidelines to develop an exercise plan relevant to the client's goals and fitness levels.
  • Utilise the principles of balanced nutrition to provide healthy eating advice for the client.
  • Set realistic guidelines and appropriate exercises to meet client goals
  • Outline healthy eating options and hydration requirements for the exercise plan to clients.
  • Apply current industry standard Occupational Health and Safety guidelines to the planning, according to organisational policies and procedures.
  • Discuss and confirm the exercise plan and healthy eating advice with the client and record according to organisational policies and procedures.
       
Element: Implement and monitor exercise plans to address body composition outcomes
  • Instruct client in specific programs and exercises.
  • Apply principles of behaviour modification to encourage exercise, guidelines and healthy eating adherence.
  • Monitor and record progress.
  • Determine the appropriate exercise modifications or changes to healthy eating advice in conjunction with relevant medical or allied health professionals
  • Communicate proposed change to the exercise plan or healthy eating advice and reason for any change to the client.
  • Reappraise client's body composition at agreed stages of the program
  • Review client short and long term goals and exercise plan.
       


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 and applies appropriate motivational techniques to support client success

provides current and accurate general healthy eating advice 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:

development of body composition and exercise programs to support healthy eating for multiple clients who present with differing needs.

Assessment must also ensure access to:

a facility where a variety of exercise modes and equipment are available, such as a weights gym, pool or exercise room

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 guidelines

portfolio demonstrating evidence of accurate body composition appraisals

food diary and healthy eating checklist and analysis

third-party reports from supervisors detailing work performance.

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

SISFFIT302A Provide quality service in the fitness industry

SISFFIT421A Plan and deliver personal training.

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 requirements of clients and provide healthy eating information

provide clear and accurate instruction and feedback to support body composition goals

problem-solving skills to analyse clients dietary and lifestyle patterns and design appropriate and achievable exercise programs

interpersonal skills to develop a rapport with clients to ensure information provided about healthy eating options and body composition is received effectively

numeracy skills to calculate daily energy requirements

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

Required knowledge

the relationship between healthy eating options 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 methods and protocols for collecting general information about eating habits from clients

own role and limitations in providing healthy eating information and situations requiring advice from suitably qualified 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 plans and healthy eating advice aligned to client needs and targets

guidelines for developing exercise plans to change 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.

Pre-appraisal screening information may include:

training schedule

food likes and dislikes

financial constraints

responses to questionnaire

lifestyle evaluation

interview

informed consent

clearance or referral letter from a medical or allied health professional.

Legislation and regulatory requirements may include:

Occupational Health and Safety

duty of care

privacy

anti-discrimination

copyright

licensing

child protection

trade practices

consumer protection

environmental

business registration and licences

Organisational policies and procedures may include:

privacy

confidentiality

referrals and forms for appraisal

recording and storing client information.

Health information may include:

nutritional supplements

religious restrictions

dietary choices

medical conditions

injuries

prescribed medication

medical and exercise history

functional limitations.

Client may include:

experienced or inexperienced

adult

active or inactive

older client

no major dietary or nutritional concerns

pre-natal

post-natal

menopausal.

Body composition appraisal may include:

weight

height

hip circumference

waist circumference

skin folds

bioelectrical impedance analysis

body mass indices.

Healthy eating may include:

general healthy eating principles

national dietary guidelines and recommendations.

Anthropometric standards may include:

somatotypes (body shapes)

skin fold indices

body mass indices

waist-hip ratios

healthy weight range charts.

Daily energy requirements may include:

basal metabolic rate

activity effect on metabolic rate

muscle and lean body mass

thermogenesis

Cultural or social differences may include:

modes of greeting, farewelling and conversation

body language, including use of body gestures

formality of language

clothing

Medical or Allied health professional may include:

sports physician

sports doctor

general practitioner

physiotherapist

accredited exercise physiologist

occupational therapist

remedial massage therapist

chiropractor

osteopath

accredited practising dietician

psychologist

aboriginal health worker

diabetes educator

counsellor

podiatrist

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

changes to body composition

fat loss

muscle gain.

Client's goals may include:

fat loss

fitness

performance enhancement

muscle gain

improved health

improved self image.

Balanced nutrition may include:

energy balance

recommended daily intake of nutrients

fuel for exercise

fuel for minimising post-exercise fatigue and maximising recovery

hydration levels

food groups

dietary guidelines

essential nutrients

food labelling and preparation.

Motivational techniques may include:

building rapport

questioning techniques

feedback

goal setting

reinforcement.

Exercise modifications may include:

frequency, duration, intensity and type of sessions

balance of cardio, stretching and resistance exercises.

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 review initial client pre-appraisal screening information according to Legislation and regulatory requirements and organisational policies and procedures. 
Ascertain additional health information about the client as required prior to body composition appraisal. 
Identify client's goals and targets for body composition. 
Provide information to client on the relationship between healthy eating, exercise and health. 
Measure the body composition of client using anthropometric standards. 
Determine the client's daily energy requirements. 
Refer client to the appropriate medical or allied health professional based on any health, nutritional or dietary disorder, or medical or injury concerns. 
Show sensitivity to cultural or social differences 
Set realistic short and long term goals to meet client needs 
Apply body-composition management guidelines to develop an exercise plan relevant to the client's goals and fitness levels. 
Utilise the principles of balanced nutrition to provide healthy eating advice for the client. 
Set realistic guidelines and appropriate exercises to meet client goals 
Outline healthy eating options and hydration requirements for the exercise plan to clients. 
Apply current industry standard Occupational Health and Safety guidelines to the planning, according to organisational policies and procedures. 
Discuss and confirm the exercise plan and healthy eating advice with the client and record according to organisational policies and procedures. 
Instruct client in specific programs and exercises. 
Apply principles of behaviour modification to encourage exercise, guidelines and healthy eating adherence. 
Monitor and record progress. 
Determine the appropriate exercise modifications or changes to healthy eating advice in conjunction with relevant medical or allied health professionals 
Communicate proposed change to the exercise plan or healthy eating advice and reason for any change to the client. 
Reappraise client's body composition at agreed stages of the program 
Review client short and long term goals and exercise plan. 

Forms

Assessment Cover Sheet

SISFFIT420A - Plan and deliver exercise programs to support desired body composition outcomes
Assessment task 1: [title]

Student name:

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

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Assessment Record Sheet

SISFFIT420A - Plan and deliver exercise programs to support desired body composition outcomes

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

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