Level 3 Applying the Principles of Nutrition to a Physical Activity Programme Case Study Workbook

Transcription

1 Personal Trainer Level 3 Applying the Principles of Nutrition to a Physical Activity Programme Case Study Workbook Important: you must complete the following details before returning this workbook to Lifetime Name of learner: address: I can confirm this is all my own work. Signature: Date:

2 This case study workbook forms part of your assessment for your Applying the Principles of Nutrition to a Physical Activity Programme unit. You should complete the questions as instructed. FFTo complete this section of your assessment you must answer ALL questions in this workbook correctly. FFShould you answer any questions incorrectly you will only have to reattempt these next time around. FFOnce you have completed all of the sections you need to send this document to Learner Services; either scanned and ed, or by post. FFUpon completion of the case study and assessment workbook we will inform you of your result. A pass means that you have successfully met the requirements and the unit is complete. A refer means that you are not yet deemed fully competent and you will have to retake the questions you referred at a later date. FFShould you refer we will provide you with feedback relating to the areas that you need to focus on in order to meet the required standard.

3 Title: L/600/9054 Applying the principles of nutrition to a physical activity programme Level: 3 Credit Value: 6 GLH 40 Learning Outcomes The learner will; Assessment Criteria The learner can; 1. Understand the principles of nutrition 1.1 Describe the structure and function of the digestive system 1.2 Explain the meaning of key nutritional terms including: diet healthy eating nutrition balanced diet 1.3 Describe the function and metabolism of: macro nutrients micro nutrients 1.4 Explain the main food groups and the nutrients they contribute to the diet 1.5 Identify the calorific value of nutrients 1.6 Explain the common terminology used in nutrition including: UK dietary reference values (DRV) recommended daily allowance (RDA) recommended daily intake (RDI) glycaemic index 1.7 Interpret food labelling information 1.8 Explain the significance of healthy food preparation 1.9 Explain the relationship between Valid December 2012-December

4 nutrition, physical activity, body composition and health including: links to disease / disease risk factors cholesterol types of fat in the diet 2. Understand key guidelines in relation to nutrition 3. Understand nationally recommended practice in relation to providing nutritional advice 2.1 Identify the range of professionals and professional bodies involved in the area of nutrition 2.2 Explain key healthy eating advice that underpins a healthy diet 2.3 Describe the nutritional principles and key features of the National food model/guide 2.4 Define portion sizes in the context of the National food model/guide 2.5 Explain how to access reliable sources of nutritional information 2.6 Distinguish between evidence-based knowledge versus the unsubstantiated marketing claims of suppliers 3.1 Explain professional role boundaries with regard to offering nutritional advice to clients 3.2 Explain the importance of communicating health risks associated with weight loss fads and popular diets to clients 3.3 Evaluate the potential heath and performance implications of severe energy restriction, weight loss and weight gain 3.4 Identify clients at risk of nutritional deficiencies 3.5 Explain how cultural and religious dietary practices can influence nutritional advice 3.6 Describe safety, effectiveness and contraindications relating to protein and vitamin supplementation Valid December 2012-December

5 3.7 Explain why detailed or complex dietary analysis that incorporates major dietary change should always be referred to a Registered Dietician 4. Understand the relationship between nutrition and physical activity 5. Understand how to collect information relating to nutrition 6. Understand how to use nutritional information 4.1 Define the role of carbohydrate, fat and protein as fuels for aerobic and anaerobic energy production 4.2 Explain the components of energy expenditure and the energy balance equation 4.3 Explain how to calculate an estimate of Basal Metabolic Rate (BMR) 4.4 Explain how to estimate energy requirements based on physical activity levels and other relevant factors 4.5 Identify energy expenditure for different physical activities 4.6 Evaluate the nutritional requirements and hydration needs of clients engaged in physical activity 5.1 Explain why it is important to obtain clients informed consent before collecting nutritional information 5.2 Describe the information that needs to be collected to offer nutritional advice to clients 5.3 Explain the legal and ethical implications of collecting nutritional information 5.4 Describe different formats for recording nutritional information 5.5 Explain why confidentiality is important when collecting nutritional information 5.6 Describe issues that may be sensitive when collecting nutritional information 5.7 Explain different methods that can be used to measure body composition and health risk in relation to weight 6.1 Describe basic dietary assessment methods Valid December 2012-December

6 6.2 Explain how to analyse and interpret collected information so that clients needs and nutritional goals can be identified with reference to the National food model/guide recommendations 6.3 Describe how to interpret information gained from methods used to assess body composition and health risk in relation to weight 6.4 Explain how to sensitively divulge collected information and results to clients 6.5 Explain how to recognise the signs and symptoms of disordered eating and healthy eating patterns 6.6 Describe the key features of the industry guidance note on Managing users with suspected eating disorders 6.7 Explain the circumstances in which a client should be recommended to visit their GP about the possibility of referral to a Registered Dietician 7. Understand the principles of nutritional goal setting with clients 7.1 Explain how to apply the principles of goal setting when offering nutritional advice 7.2 Explain how to translate nutritional goals into basic healthy eating advice that reflects current National guidelines 7.3 Explain when people other than the client should be involved in nutritional goal setting 7.4 Define which other people could be involved in nutritional goal setting 7.5 Identify the barriers which may prevent clients achieving their nutritional goals 7.6 Explain how to apply basic motivational strategies to encourage healthy eating and prevent non-compliance or relapse 7.7 Explain the need for reappraisal of clients body composition and other relevant health parameters at agreed Valid December 2012-December

7 stages of the programme 8. Be able to collect and analyse nutritional information 9. Be able to apply the principles of nutrition to a physical activity programme 8.1 Collect information needed to provide clients with appropriate healthy eating advice 8.2 Record information about clients and their nutritional goals in an approved format 8.3 Analyse collected information including nutritional needs and preferences in relation to the clients current status and nutritional goals 9.1 Access and make use of credible sources of educational information and advice in establishing nutritional goals with clients 9.2 Design and agree nutritional goals that are compatible with the analysis, accepted good practice and national guidelines 9.3 Ensure that the nutritional goals support and integrate with other programme components 9.4 Agree review points with the clients 9.5 Review the clients understanding of how to follow the nutritional advice as part of their physical activity programme 9.6 Monitor, evaluate and review the clients progress towards their nutritional goals Additional information Unit aim (s) Assessment requirements specified by a sector or regulatory body (if appropriate) Details of the relationship of the unit and This unit covers the learner s ability to apply the principles of nutrition to support client goals as part of an exercise and physical activity programme. Refer to Level 3 Personal Training Assessment Strategy developed by SkillsActive Instructing Physical Activity and Exercise Valid December 2012-December

8 relevant national occupational standards 2009 NOS D462 Apply the principles of nutrition to support client goals as part of an exercise and physical activity programme Valid December 2012-December

9 Case Study Assessment The following is a profile of a gym member who has approached you for nutrition advice. Read the information and then answer the questions that follow. Client Profile Name: Julia Gender: Female Age: 42 Height: 1.6m (5ft 3 inches) Weight: 70kg (11 stones) Lifestyle and health Julia has a busy office job where she works shifts. She has three teenage children. She does not smoke and has no medical conditions, illness or injuries. Activity and exercise When Julia was younger she was very physically active, playing lots of sports. The demands of her career and family have made it hard for her to find time to exercise and she has been inactive for many years. She has gym membership, but attends infrequently. When she does go, she will usually cycle at a comfortable level or walk on the treadmill. Now that her children are older and more independent she would love to spend more time to exercise and regain her former level of fitness so she could take part in a 10km charity run in 3 months time. She would also like to lose some weight to look and feel better. Eating and nutrition preferences Julia does not have a regular daily eating pattern, mainly due to working shifts. She snacks throughout the day. She particularly likes crisps, potatoes and cheese. She doesn t like fish, bagels or dark green vegetables like cabbage, broccoli, etc. She likes wine, and will drink a glass or two most evenings to help relax. Valid December 2012-December

10 Julia has recorded a one day food diary as follows: Meal Food / drink Quantity Breakfast Cornflakes Sugar Milk (full fat) Black coffee Large bowl (70g) 3 teaspoons 200ml 2 cups Mid-morning snack Chocolate 30g bar of chocolate Lunch Afternoon snack Dinner Evening Black coffee Cheese sandwich (wholemeal) Orange juice Crisps Low-fat yoghurt Black coffee Chicken New potatoes Side salad Olive oil dressing Ice cream Wine 1 cup 2 slices bread + 25g cheese 200ml 25g bag 125g pot 1 cup 75g 3 small 1 small bowl Approx.50ml 1 small bowl 2 large glasses Valid December 2012-December

11 Section 1: Analysis 1. Analyse Julia s food diary by placing a mark in the appropriate column of the table each time a serving of a particular food group was consumed Use these standard serving sizes as a guide: Milk, yoghurt and cheese group: 1 Serving = 200ml milk, 125g yogurt, 25g cheese Meat, fish, eggs, beans group: 1 serving = g lean meat, poultry or fish, 1 egg, 3 tablespoons peas/beans/lentils Fruit and vegetable group: 1 Serving = 200ml fruit juice, 1 medium apple, banana, 80g (small handful) berries, ½ cup cooked or raw vegetables, 1 small bowl of salad Bread, cereal, potatoes, pasta group: 1 Serving = 35g breakfast cereal, 1 slice of bread, 1 small potato, 25g rice or pasta (uncooked), 1 small roll Food group Servings Milk, yoghurt and cheese Meat, fish, eggs, beans, etc. Fruit and vegetables Bread, cereal, potatoes, pasta Assessor Feedback Further Actions Valid December 2012-December

12 2. Compare number of servings eaten by Julia to number recommended by the food pyramid/eatwell plate Recommended servings Julia s servings Milk and dairy foods Meat, fish, eggs, beans, etc. Fruit and vegetables Bread, rice, potatoes, pasta, etc. 2 3 servings 2 3 servings 5 9 servings 6 11 servings What adjustment would you advise Julia to make to meet healthy eating guidelines? Assessor Feedback Further Actions Valid December 2012-December

13 3. Identify which items on Julia s food diary contribute to the foods and drinks high in fat and/or sugar group Learner Response Assessor Feedback Further Actions Valid December 2012-December

14 4. Analyse Julia s fluid and alcohol intake compared to healthy guidelines Learner Response Assessor Feedback Further Actions Valid December 2012-December

15 5. Calculate Julia s body mass index (BMI), and comment on the result in terms of health and nutrition needs Learner Response Assessor Feedback Further Actions Valid December 2012-December

16 Section 2: Design Goals 6. Based on the information provided in the analysis, set two goals that are appropriate for Julia. Each goal must be specific and you must state when it will be achieved and how you will monitor and evaluate progress towards the goal. Specific goal When will goal be achieved? How will you monitor and evaluate progress towards the goal? Assessor Feedback Further Actions Valid December 2012-December

17 Section 3: Nutrition advice 7. What advice would you give Julia about her intake of foods and drinks high in fat and/or sugar? Learner Response Assessor Feedback Further Actions Valid December 2012-December

18 8. What advice would you give Julia about her fluid and alcohol intake? Learner Response Assessor Feedback Further Actions Valid December 2012-December

19 9. In addition to the advice already given, provide two other pieces of dietary advice that will help Julia achieve her goals. Give justifications for each piece of advice. Dietary Advice Justification Assessor Feedback Further Actions Valid December 2012-December

20 10. Give two examples of practical steps/strategies you will use to ensure Julia understands how to follow her nutrition advice Learner Response Assessor Feedback Further Actions Valid December 2012-December

21 11. State three potential barriers Julia has that may prevent her achieving her goals and state how you would try to overcome each barrier Potential barrier How you would try to overcome barrier Assessor Feedback Further Actions Valid December 2012-December

22 After several weeks you review progress with Julia. She attends the gym regularly and is happy with her training progress, but her weight and BMI have not changed significantly. 12. Give two examples of strategies/techniques could you use when discussing her lack of weight loss Learner Response Assessor Feedback Further Actions Valid December 2012-December

23 13. State one modification to Julia s nutrition programme that could help her achieve her weight loss goal Learner Response Assessor Feedback Further Actions Valid December 2012-December

24 Sign off for the case study for unit L/600/9054 Applying the principles of nutrition to a physical activity programme Learner name Learner registration number Centre name/number Assessor/tutor name Your job role (if applicable) Main organisation (This will either be the organisation the Learner is employed by or, if the Learner is not currently employed, an organisation they are familiar with.) Learner signature Date I confirm that the answers given within this workbook are my own work Assessor/tutor signature Date I confirm that the evidence in this workbook has been assessed against the assessment criteria for this unit and has been judged for validity, authenticity, currency, reliability and sufficiency. IQA signature (if sampled) Date Valid December 2012-December

25 Learner notes Question Notes Valid December 2012-December

26 Learner notes Question Notes Valid December 2012-December

27 Valid December 2012-December