apply the principles of nutrition to support client goals ... · explain how to apply the...

Learner name:

Learner number:

M/601/7762UF3D462

Apply the principles of nutrition to support client goals as part of an exercise and physical activity programme

VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy and Sport and Active Leisure sectors, with over 45 years of experience.

VTCT is an awarding body regulated by national organisations including Ofqual, SQA, DCELLS and CCEA.

VTCT is a registered charity investing in education and skills but also giving to good causes in the area of facial disfigurement.

By signing this statement of unit achievement you are confirming that all learning outcomes, assessment criteria and range statements have been achieved under specified conditions and that the evidence gathered is authentic.

This statement of unit achievement table must be completed prior to claiming certification.

Unit code Date achieved Learner signature Assessor initials

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Assessor name Assessor signature Assessors initials

Assessor number (optional)

Assessor tracking table

Statement of unit achievement

All assessors using this Record of Assessment book must complete this table. This is required for verification purposes.

UF3D462Apply the principles of nutrition to support client goals as part of an exercise and physical activity programmeThe aim of this unit is to develop your knowledge and understanding of how to collect and analyse information from clients regarding their fitness and health goals. This will enable you to apply this information to an exercise and physical activity programme.

UF3D462_v6

GLH

Credit value

Level

NOS

Observation(s)

External paper(s)

42

7

3

D462

2

0

On completion of this unit you will:

Learning outcomes

Evidence requirements

UF3D462

1. Be able to collect and analyse information and agree goals with the client

2. Be able to apply, monitor and adapt the principles of nutrition and weight management to an exercise and physical activity programme

3. Understand how to collect and analyse information and agree goals with the client

4. Understand how to apply, monitor and adapt the principles of nutrition and weight management to an exercise and physical activity programme

4. Range All ranges must be competently demonstrated.

5. Knowledge outcomes There must be evidence that you possess all the knowledge and understanding listed in the ‘Knowledge’ section of this unit. In most cases this can be done by your assessor questioning you orally. However, other techniques, such as projects, assignments and/or reflective accounts may also be appropriate.

6. Tutor/Assessor guidance You will be guided by your tutor/assessor on how to achieve learning outcomes and ranges in this unit. All outcomes and ranges must be achieved.

7. External paper There is no external paper requirement for this unit.

1. Evidence of real work activity You must produce evidence to meet all ‘Observation’ outcomes and assessment criteria through your own work.

2. Simulation Simulation is allowed for criterion 1b, if no naturally occurring evidence is available.

3. Observation outcomes Competent performance of ‘Observation’ outcomes must be demonstrated on at least two occasions. Assessor observations, witness testimony and products of work are likely to be the most appropriate sources of performance evidence. These observations should not be carried out on the same day. There should be sufficient time between assessments. Separating the assessment occasions by a period of at least one month is recommended.

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Apply the principles of nutrition to support client goals as part of an exercise and physical activity programme

Achieving observation outcomes

Achieving range

Achieving observations and range

UF3D462

Your assessor will observe your performance of practical tasks. The minimum number of observations required is indicated in the evidence requirements section of this unit.

Criteria may not always naturally occur during a practical observation. In such instances you may be required to produce supplementary evidence, for example, questioning, projects or assignments may be used to demonstrate your competence in this area. Your assessor will document the criteria that have been achieved by supplementary evidence. Questioning to gather supplementary evidence can normally be carried out orally. However, oral questioning must be recorded by the assessor, in written form or by other appropriate means.

Your assessor will sign off an outcome when all criteria have been competently achieved.

The range section indicates what must be covered. Ranges should be practically demonstrated as part of an observation.

Your assessor will document the portfolio reference once a range has been competently achieved.

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Guidance for tutors and assessors

Tutors and assessors must refer to the following documents for guidance on assessment prior to delivering this unit. *These SkillsActive documents can be downloaded at www.SkillsActive.com:

• QCF Evidence Requirements and Assessment Guidance

• Assessment Strategy for NVQs and SVQs

• Additional Requirements for Qualifications that use the title NVQ within the QCF

*Learning outcomes and assessment criteria in these documents may be numbered differently to VTCT ROA books.

Outcome 1

Observations

Observation 1 2 OptionalCriteria questioned orally

Date achieved

Portfolio reference

Learner signature

Assessor initials

You can:

UF3D462

*May be assessed by supplementary evidence.

Be able to collect and analyse information and agree goals with the client

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a. Collect, record and analyse the information needed about clients nutritional goals

b. Identify when clients need referral to another professional

c. Agree clients needs and readiness to take part

d. Agree clients short, medium and long term nutritional goals

e. Identify barriers to clients achieving the agreed nutritional goals

f. Set nutritional goals that are specific, measurable, achievable, realistic and time-bound and reflect accepted good practice

g. Record the agreed goals in a format that is clear to all who may be involved

h. Identify and agree strategies to prevent non-compliance or relapse

i. Identify and agree review points

Outcome 2

You can:

UF3D462

Observation 1 2 OptionalCriteria questioned orally

Date achieved

Portfolio reference

Learner signature

Assessor initials

a. Design and agree nutritional goals that are compatible with the analysis carried out, accepted good practice and national guidelines

b. Ensure that clients understand and follow the nutritional advice as part of the exercise and physical activity programme

c. Evaluate and review clients’ progress towards the agreed nutritional goals

Be able to apply, monitor and adapt the principles of nutrition and weight management to an exercise and physical activity programme

6

*May be assessed by supplementary evidence.

Range

You must practically demonstrate that you have:

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Collected a minimum of 7 types of information from the client Portfolio reference

Personal goals

Lifestyle

Medical history

Physical activity history

Diet history

Food preferences

Supplement use

Nutritional knowledge, attitudes and motivation

Stage of readiness

Collected information and agreed goals with all types of client Portfolio reference

With specific fitness needs

With general health needs

Agreed a minimum of 2 types of goals with clients Portfolio reference

Healthy eating

Weight management

Improved fitness

Improved self-image

You must practically demonstrate that you have:

UF3D462

Applied, monitored and adapted the priniciples of nutrition and weight management with all types of client Portfolio reference

With specific fitness needs

With general health needs

Applied, monitored and adapted the priniciples of nutrition and weight management to meet a minimum of 2 types of goal Portfolio reference

Healthy eating

Weight management

Improved fitness

Improved self-image

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Developing knowledge

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Achieving knowledge outcomes

You will be guided by your tutor and assessor on the evidence that needs to be produced. Your knowledge and understanding will be assessed using the assessment methods listed below:

• Observed work• Witness statements• Audio-visual media • Evidence of prior learning or attainment• Written questions• Oral questions• Assignments• Case studies

Where possible your assessor will integrate knowledge outcomes into practical observations through oral questioning. Oral questioning must be recorded by your assessor, in written form or by other appropriate means.

Some knowledge and understanding outcomes may require you to show that you know and understand how to do something. If you have practical evidence from your own work, then there is no requirement for you to be questioned again on the same topic.

Knowledge

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Be able to apply, monitor and adapt the principles of nutrition and weight management to an exercise and physical activity programme

You can: Portfolio reference

d. Analyse clients’ nutritional needs and preferences in relation to current status and nutritional goals

e. Use credible sources of information and advice in establishing clients goals

f. Identify and obtain credible educational resources for use with clients

g. Ensure that the nutritional goals support and integrate with other programme components

h. Monitor and refine clients’ nutritional goals during the physical activity programme

Outcome 2

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Outcome 3

Understand how to collect and analyse information and agree goals with the client


a. Outline the range of professionals and professional bodies involved in the area of nutrition

b. Describe how to obtain clients informed consent before collecting nutritional information

c. Explain why it is important to collect accurate nutritional information about clients

d. Describe the information that needs to be collected to offer nutritional advice to clients safely and effectively

e. Outline the legal and ethical implications of collecting nutritional information

f. Describe different formats for recording nutritional information

g. Explain why confidentiality is important when collecting nutritional information

h. Explain issues that may be sensitive when collecting nutritional information

i. Explain basic dietary assessment methods

j. Evaluate different methods that can be used to measure body composition and health risk in relation to weight including: • body mass index (BMI) • waist circumference (WC) • waist to hip ratio • skin folds and skin fold indices • bioelectrical impedence

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Outcome 3 (continued)

Understand how to collect and analyse information and agree goals with the client


k. Assess health risk in relation to body composition, height and weight, and where available, compare to ‘norms’

l. Explain how to sensitively divulge the interpretation of collected information and results to clients

m. Describe how to recognise the signs and symptoms of disordered eating

n. Describe a healthy eating pattern

o. Explain the circumstances in which a client should be recommended to visit a GP about the possibility of referral to a Registered Dietitian and the process that should be followed

p. Explain the circumstances in which a client should be referred on to a Accredited Sports Dietitian and the process that should be followed

q. Analyse and interpret collected information to identify clients’ needs and nutritional goals in comparison to National guidelines/the National food model

r. Explain how to apply the principles of goal setting when offering nutritional advice

s. Explain when to involve people other than the client in nutritional goal setting and identify who these people might be

t. Identify barriers which may prevent clients achieving the agreed nutritional goals

u. Describe motivational strategies that can be used to encourage healthy eating and prevent non-compliance or relapse

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Outcome 4

Understand how to apply, monitor and adapt the principles of nutrition and weight management to an exercise and physical activity programme


a. Describe the structure and function of the digestive system

b. Explain the meaning of key nutritional terms including: • diet • healthy eating • nutrition • balanced diet

c. Explain professional role boundaries with regard to offering nutritional advice to clients

d. Explain the key nutritional principles/messages and national guidelines that underpin a healthy diet

e. Describe the nutritional principles and key features of the National food model/guide

f. Explain the relationship between nutrition, physical activity, body composition and health and how to communicate it to clients including: • links to disease/disease risk factors • cholesterol (including desirable levels of HDL, LDL, Total Cholesterol:HDL ratio) • types of fat

g. Describe the nutritional requirements and hydration needs of the physical activity programme

h. Outline factors that may influence clients’ eating habits and prevent them from achieving nutritional goals

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i. Identify groups of clients at risk of nutritional deficiencies

j. Identify how to access reliable sources of nutritional information

k. Distinguish between evidence-based knowledge versus the unsubstantiated marketing claims of suppliers

l. Explain the role of carbohydrate, fat and protein as fuels for aerobic and anaerobic exercise

m. Define the components of energy expenditure and the energy balance equation

n. Demonstrate how to determine Basal Metabolic Rate (BMR)

o. Demonstrate how to determine energy requirements based on physical activity levels and other relevant factors

p. Describe energy needs/expenditure for different physical activities

q. Outline the function and metabolism of the macronutrients

r. Outline the function and metabolism of micronutrients

s. Identify the main food groups and the nutrients they contribute to the diet

t. Describe portion sizes in the context of the National food model

u. Identify the calorific/Kilo joule value of nutrients

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v. Describe common terminology used in nutrition including: • UK dietary reference values (DRV) • recommended daily allowance (RDA) • recommended daily intake (RDI) • Glycaemic Index

w. Describe how to identify and agree nutritional goals and translate them into basic healthy eating advice that reflects current National guidelines

x. Interpret food labelling information

y. Explain the significance of healthy food preparation

z. Explain the potential heath and performance implications of severe energy restriction, weight loss and weight gain

aa. Explain how cultural and religious dietary practices can influence nutritional advice

ab. Explain the importance of communicating the health risks associated with current weight-loss fads and popular diets to clients

ac. Explain why detailed or complex dietary analysis that incorporates major dietary change should always be referred to a Registered Dietitian

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ad. Explain the need for re-appraisal of client’s body composition and other relevant health parameters at agreed stages of the program

ae. Outline safety, effectiveness and contra-indications relating to protein and vitamin supplementation

af. Outline industry guidelines on managing users with suspected eating disorders

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