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Evidence Guide: SISFFIT005 - Provide healthy eating information

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SISFFIT005 - Provide healthy eating information

What evidence can you provide to prove your understanding of each of the following citeria?

Provide healthy eating information.

  1. Access and provide information regarding healthy eating, health and fitness to clients.
  2. Explain adverse effects of poor nutrition to clients.
  3. Show sensitivity to cultural and social differences influencing food choices.
  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.
  5. Maintain records of client consultations.
Access and provide information regarding healthy eating, health and fitness to clients.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Explain adverse effects of poor nutrition to clients.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Show sensitivity to cultural and social differences influencing food choices.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain records of client consultations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Support positive attitudes to eating and body composition.

  1. Discuss with clients the relationship between body composition and physical and mental health.
  2. Incorporate an understanding of the relationship between attitudes to eating and physical and mental health in client interactions.
  3. Model healthy eating behaviours and attitudes in personal practice.
  4. Refer client to an Accredited Practising Dietitian, Accredited Sports Dietitian or General Practitioner, as required.
Discuss with clients the relationship between body composition and physical and mental health.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Model healthy eating behaviours and attitudes in personal practice.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Provide healthy eating information.

  1. Access and provide information regarding healthy eating, health and fitness to clients.
  2. Explain adverse effects of poor nutrition to clients.
  3. Show sensitivity to cultural and social differences influencing food choices.
  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.
  5. Maintain records of client consultations.
Access and provide information regarding healthy eating, health and fitness to clients.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Explain adverse effects of poor nutrition to clients.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Show sensitivity to cultural and social differences influencing food choices.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain records of client consultations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Support positive attitudes to eating and body composition.

  1. Discuss with clients the relationship between body composition and physical and mental health.
  2. Incorporate an understanding of the relationship between attitudes to eating and physical and mental health in client interactions.
  3. Model healthy eating behaviours and attitudes in personal practice.
  4. Refer client to an Accredited Practising Dietitian, Accredited Sports Dietitian or General Practitioner, as required.
Discuss with clients the relationship between body composition and physical and mental health.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Model healthy eating behaviours and attitudes in personal practice.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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.

Required Skills and Knowledge

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.