Level 3- Nutrition for Physical Activity Candidate Case-Study

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1 Level 3- Nutrition for Physical Activity Candidate Candidate Name: Assessor Name: IV Name: Date: Date: Date: This case study should be carried out on an apparently healthy individual who does not require medical/ nutritional intervention from a doctor/dietician e.g. does not have any of the following conditions: Diabetes Eating disorders Crohn s disease Coeliac disease Your client can be selected from a number of sources, this may include: Friends or relatives Partners or spouses Your client should have a measurable goal and require sufficient nutritional advice to enable you to meet the criteria outlined in the case study. You will be expected to demonstrate the ability to apply knowledge and design nutritional plans to meet the individual s needs and wants. The case study will allow you to demonstrate you can meet your client s individual needs and include consideration of the advantages and disadvantages of different types of dietary programmes for the individual. You will be required to set short, medium and long-term goals, taking the health and aspirations of your client into account. You will also need to provide an outline of the balance of carbohydrates, fats and proteins (including the types of foods that contain them), based upon the client s needs and wants. Finally you must give general exercise advice (to include lifestyle, sports, cardiovascular and muscular strength and endurance activities, as appropriate) to support the aim of the nutritional programme. Section CLIENT PROFILE 1.Information gathering 2. Assessing client s needs and goal setting 3. Planning and implementation 4. Nutritional logs/food diaries Total: Possible Marks Required Marks Actual Marks 1

2 1: CLIENT PROFILE Client Name: Age: Address: Post code: Gender: Occupation: Height: BMI: Marital status: Weight: Ethnicity: (1 mark) Hobbies and Pastimes In the space below, provide a summary of the activities your client likes to perform in their spare time. Lifestyle Overview In the space below, provide a summary of your client s lifestyle including information relating to both their social and work life Cigarette Use In the space below, provide a summary of your client s smiking habits. How many do they smoke, how long have they smoked for and what are your recommendations? Alcohol Consumption In the space below, provide a summary of your client s alcohol cunsumption. How many units per day/week, how do they consume these units (binge / evenly) and what do they drink? Convenience Foods In the space below, provide a summary of your client s consumption of convenience foods, including both takaway meals and snacks. How often are these consumed and when are they most frequently purchased/ eaten? 2

3 Energy Requirements In the space below, calculate your client s daily energy requirements in kilocalories (Kcal s). Please show how you calculated this sum. Nutritional Preferences In the boxes below, provide a summary of your client s general nutritional likes and dislikes. Likes Dislikes Dietary Habits Complete the following questions with your client, ensuring that you record their answers clearly and accurately in the boxes provided. 1. How many meals do you eat away from the home each week? 2. Which restaurants (if any) do you frequently like to visit and how often? 3. Who purchases and/or prepares the meals in your home? 4. Do you use any nutritional supplements? If so which supplements are used and in what quantity? 5. What beverages (tea, coffee, juice, carbonated etc) do you prefer and in what quantities and frequency are these consumed? 6. On average, how many meals per day do you eat? 7. Do you ever go long periods of time without eating? If so please provide examples of when, where and why? 8. Describe your general attitude and perception towards foods. Do you crave particular foods regularly and if so which? 3

4 Exercise Profile Using the FITT principle, describe your client s current exercise level. Frequency: Intensity: Time: Type: Physical Activity Profile Using the FITT principle, describe your client s current physical activity level. Frequency: Intensity: Time: Type: Exercise and Activity History If there are any differences between your clients s current and previous level of physical activity/exercise, explain the reasons for these differences. Exercise Preferences In the space below, list below exercises that your client frequently enjoys and participates in. (1 mark) 4

5 2. NUTRITIONAL ANALYSIS AND GOAL SETTING Dietary Analysis Using the food diary logs in section 4, ask your client to complete a 3 day food diary including both weekend and weekday dietary practices. In the table below, provide a summary of your client s average daily intake of the following food groups. Food Group Average Daily Portions Starchy Foods Vegetables Fruit Calcium Rich Foods Protein Rich Foods Empty Calories N.B. Ensure that the food diaries in section 4 are completed to support these figures. (5 marks) Dietary Comparison Using the information presented in the above analysis and the dietary recomendations of the Food Pyramid, provide a summary of your client s actual vs. recomended intake of each of the respective food groups on the pyramid below. If for example your client consumes 3 starchy portions of food per day, list 3 portions alongside this group on the food pyramid. Please note that any portion deficits should form the basis of your goal setting on the next page. (5 marks) 5

6 Goal Setting Identify what your client s general goals, aspirations and expectations are in relation to both exercise and nutrition.. Nutritional Goals Using the SMART principle and based on the information presented in this case-study, construct realistic short, medium and long term goals for your client based on sound nutritional principles. S Long-Term Medium-Term Short-Term S S M M M A A A R R R T T T (3 marks) Exercise Goals Using the SMART principle and based on the information presented in this case-study, construct realistic short, medium and long term goals for your client based on sound exercise principles. S Long-Term Medium-Term Short-Term S S M M M A A A R R R T T T (3 marks) 6

7 3. PLANNING AND IMPLEMENTATION Identify a minimum of 5 specific nutritional changes your client will need to make in order to achieve their short, medium or long term goals. These changes should be centred on achieving RDA s, target weight loss/ gains or improving the health and fitness profile of your client. You must also provide information on why these changes are appropriate to your client based on your specific nutritional understanding. 1. Nutritional Change Recomended Reasons Why Appropriate? (20 marks) Identify any barriers that may prevent your client from achieving their goals. (5 marks) 7

8 Using the barriers identified above, identify how you plan to assist your client overcome these barriers and maximise their potential for achieving their goals. (5 marks) Using the FITT principle, identify the necessary exercise and physical activity levels your client will need to meet in order to achieve their short, medium and long term goals. Frequency: Intensity: Time: Type: Using the space below, describe the different ways and at what intervals you are going to monitor and evaluate your client s progress in relation to their short, medium and long term goals. Include information on a minimum of 2 nutritional tools that you will use to help you monitor progress. (5 marks) 4. CLIENT FOOD DIARY Enter your client s food diary logs into the templates below. You need to ensure that you have sufficient information relating to the type of food and drink consumed as well as the amount in ml, grams etc. 8

9 Client Food Diary- Day 1 Date: Day of Week: Time Name of Food Quantity Food Group e.g. 08:00 Weetabix 3 biscuits Starchy foods Semi-skimmed milk 150ml Calcium rich foods 9

10 Client Food Diary- Day 2 Date: Day of Week: Time Name of Food Quantity Food Group e.g. 08:00 Weetabix 3 biscuits Starchy foods Semi-skimmed milk 150ml Calcium rich foods 10

11 Client Food Diary- Day 3 Date: Day of Week: Time Name of Food Quantity Food Group e.g. 08:00 Weetabix 3 biscuits Starchy foods Semi-skimmed milk 150ml Calcium rich foods 11

12 Activity - Level 3 Level 3 Applying the Principles of Nutrition Knowledge Questions Knowledge Questions Candidate Name: Submission Date: 1. Give 1 reason why it is important to gain a client s informed consent before collecting nutritional information 2. Outline 3 key things you would need to know about a client in order to offer nutritional advice a) b) c) 3. Explain the legal and ethical implications of collecting nutritional information with reference to: Data protection REPs code of ethical conduct 4. Describe 2 formats for recording nutritional information a) b) How would you analyse information that had been collected in either of these ways? 12 Health and Fitness Education Limited All Rights Reserved.

13 Activity - Level 3 Knowledge Questions 5. Explain why confidentiality is important when collecting nutritional information 6. Give an example of a sensitive issue that might be raised when collecting nutritional information 7. List 2 methods of measuring body fat composition/heath risks in relation to weight a) b) 8. Describe how to interpret information gained from one of the methods listed in Q7 9. Explain how and where it would be most appropriate to give your client feedback on their body composition and nutritional analysis results How Where 13 Health and Fitness Education Limited All Rights Reserved.

14 Activity - Level 3 Knowledge Questions 10. During a client consultation how would you recognise if a client had one of the following eating behaviour patterns? Anorexia nervosa Bulimia nervosa If a client presents signs of disordered eating how would you manage them? 11. When would it be appropriate to advise a client to visit their GP for referral to a registered dietician? 12. What principles would you apply when setting a clients nutritional goals? 13. How would you apply basic healthy eating advice to a client s nutritional goals? 14 Health and Fitness Education Limited All Rights Reserved.

15 Activity - Level 3 Knowledge Questions 14. Other than the client, list 2 people that could be involved in their nutritional goal setting. Explain when it is appropriate for these people to be involved a) Who When would it be appropriate b) 15. List 2 common client-centred barriers to achieving nutritional goals a) b) 16. Explain how to apply a motivational strategy to encourage healthy eating and prevention of relapse with a client 17. Explain why reappraising a client s health status including body composition, in relation to their nutritional goals is useful at agreed stages of the programme Please read the following statement carefully before submitting your work for marking. I hereby confirm that the content of this worksheet is entirely my own work and that I have not copied, plagarised or asked any other person to complete this work on my behalf. Learner name: Submission date: Confirmation: Result Pass Refer 15 Health and Fitness Education Limited All Rights Reserved.

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