Elements and Performance Criteria

The Range Statements provide advice to interpret the scope and context of this unit of competence, allowing for differences between enterprises and workplaces. The Range Statements relate to the unit as a whole and helps facilitate holistic assessment. In addition, the following variables may be present for this particular unit of competency:

Allied health professional or medical practitioner

the following allied health professionals may be suitably credentialled

Physiotherapists

Chiropractors

Exercise Physiologist

Occupational Therapists

Osteopaths

Massage Therapists

Sports Physicians

Medical Practitioners

Podiatrists

Dieticians

Therapeutic recreation (Diversional Therapist)

Body composition measures

'ideal weight' - height/weight charts

body mass index

girths

girth ratios such as waist/hip ratio, waist/height ratio

skin folds

Chronic diseases
coronary heart disease
hypertension
diabetes
gallstones
bowel cancer
obesity
stroke

Clients

experienced or inexperienced

adult

no medical condition affecting nutrition

no major dietary or nutritional concerns

Dietary recommendations

government organisations, eg, National Health and Medical Research Council, State Departments of Health

health organisations, eg, Heart Foundation of Australia

nutrition peak bodies, eg, Nutrition Australia, Nutrition Society of Australia

dietician peak bodies, eg, Dieticians Association of Australia

Dietary trends
'fad' diets
'popular' diets
nutritional supplementation
nutritional ergogenic aids

Energy substrates
lipids
carbohydrate
protein

Energy systems
alactic
lactic
aerobic

Fundamental principles of healthy eating

balanced diet

low in saturated fat and cholesterol

moderate intake of refined sugars

moderate intake of alcohol

meal size

meal frequency

spread of kilojoules over day

relationship between energy intake and energy expenditure

recommended intake of nutrients

relative proportion of nutrient intake

variety

Gastrointestinal disorders
gastrointestinal reflux
ulcers
inflammatory bowel disease
irritable bowel syndrome
coeliac disease
lactose intolerance

General features of balanced nutrition

energy balance

recommended daily intake of nutrients

fuel for exercise

fuel for minimising post-exercise fatigue and maximising recovery

hydration levels

General principles of nutrition

food groups

fats, oils, sweets

dairy

meat, poultry, fish, eggs, nuts, legumes

fruit and vegetables

breads and cereals

dietary guidelines

essential nutrients

carbohydrates

role of carbohydrates

recommended daily intake

simple sugars

complex

fibre

resistant starch

glycemic index

lipids

role of triglycerides

recommended daily intake

essential fatty acids

classifications

saturated fatty acids

monounsaturated fatty acids

polyunsaturated fatty acids

cholesterol

high density lipoproteins

low density lipoproteins

protein

role of protein

recommended daily intake

essential amino acids

non-essential amino acids

sources

plant proteins

minerals

types

vitamins

water soluble

fat soluble

vitamin-mineral interactions

fluid and electrolytes

intake of nutrients

recommended quantities

effect of nutrient excess

effect of nutrient deficiency

healthy dietary pyramid

balanced diet

food labelling

legislative requirements

ingredient list

ingredient order

interpretation of label

preservatives

additives

food preparation

methods of cooking

effect on nutrient value of food

modification of recipes

safe food handling and hygiene practices

myths and fallacies

nutritional supplementation

Industry standards

professional associations

government legislation

fitness industry regulations

Management of body composition

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

kilojoule value of nutrients

body fat changes and body composition

changes to body composition

fat loss

muscle gain

Medical conditions

diabetes

gallstones

cancer

gout

Medical professional

general practitioners

medical specialists

Nutritional or dietary concerns

anorexia

bulimia

obesity

nutritional deficiencies including iron, calcium

dehydration

The Evidence Guide identifies the critical aspects, knowledge and skills to be demonstrated to confirm competence for this unit. This is an integral part of the assessment of competence and should be read in conjunction with the Range Statements.
Critical aspects of evidence to be considered
Assessment must confirm sufficient knowledge of the general nutritional principles
Assessment must confirm integrated demonstration of all elements of competency and their performance criteria, in particular the ability to
provide accurate and current information about nutrition and healthy eating in accordance with recommended guidelines
provide advice about dietary recommendations to assist the management of body composition
support clients to adopt a positive attitude towards body image
recognise the limitations of the roles of a fitness instructor according to industry standards and refer client on

Interdependent assessment of units
This unit must be assessed after attainment of competency in the following unit(s)
Nil
This unit must be assessed in conjunction with the following unit(s)
Nil
For the purpose of integrated assessment, this unit may be assessed in conjunction with the following unit(s)
SRFFIT003B Undertake client induction and screening
SRFFIT014A Provide advice to clients on the application of basic anatomy and physiology to fitness programs

Required knowledge and skills
Required knowledge
Basic knowledge of the anatomy and physiology of the digestive system
The body's energy systems and energy production
Basic fitness appraisals including body composition measures
Required skills
Effective oral and written communication skills to collect and provide information about the clients needs
Interpersonal skills to develop a rapport with clients to ensure advice provided about body image is received effectively
Basic computer operation

Resource implications
Physical resources - assessment of this competency require access to
an appropriate fitness facility with a room suitable to provide advice to clients in a confidential manner
relevant legislation and food laws
a range of fitness clients with varied nutritional needs
appropriate documentation and resources normally used in the workplace
Human resources - assessment of this unit of competency will require human resources consistent with those outlined in the Assessment Guidelines. That is, assessors (or persons within the assessment team) should
be competent in this unit but preferably be competent in the unit at the level above
be current in their knowledge and understanding of the industry through provision of evidence of professional activity in the relevant area
have attained the National Competency Standards for Assessment: BSZ401A, BSZ402A and BSZ403A

Consistency in performance
Due to issues such as demonstrating safety requirements and delivery of appropriate techniques, this unit of competency must be assessed over a minimum of three (3) different occasions to ensure consistency of performance over the Range Statements and contexts applicable to the work environment

Context for assessment
This unit of competency must be assessed in the context of the fitness industry in Australia. For valid and reliable assessment the fitness activity should closely replicate the work environment and real/actual fitness clients should be used. The environment should be safe, with the hazards, circumstances and equipment likely to be encountered in a real workplace
This unit of competency should be assessed through the observation of processes and procedures, oral and/or written questioning on required knowledge and skills and consideration of required attitudes
Where performance is not directly observed and/or is required to be demonstrated over a "period of time" and/or in a "number of locations", any evidence should be authenticated by colleagues, supervisors, clients or other appropriate persons

These levels do not relate to the Australian Qualifications Framework. They relate to the seven areas of generic competency that underpin effective workplace practices.

The three levels of performance (1, 2 and 3) denote the level of competency required to perform the task:

1. Use routine approaches

2. Select from routine approaches

3. Establish new approaches

Please refer to the Assessment Guidelines for advice on how to use the Key Competencies.
Communicating ideas and information
Relay information about nutritional requirements to clients (3)

Collecting analysing and organising information
Obtain information about the clients nutritional needs (2)

Planning and organising activities
Provide limited information according to recommended guidelines (1)

Working with others and in teams
Interact with clients and work as part of a network of medical and allied health professionals (2)

Using mathematical ideas and techniques
Calculate body composition measures, apply concept of energy balance (2)

Solving problems
Apply knowledge to provide information to meet the clients nutritional needs (2)

Using technology
Used to obtain information about nutrition, client's body composition and to access nutritional software (2)