Unit of competency Outline
Date retreived
23/07/2026 6:03 PM AWST
23/07/2026 6:03 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Provide healthy eating information to clients in accordance with recommended guidelines
Provide healthy eating information to clients in accordance with recommended guidelines
Unit of competency
National Code
SISFFIT306A
SISFFIT306A
State Code
D6222
D6222
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
14/02/2014
Field of Education
061307 - Health Promotion
Original Release Date
14/02/2014
Nominal Hours
40
Description
This unit describes the performance outcomes, skills and knowledge required to undertake a risk-management process in relation to an activity and in accordance with an organisation's risk-management policies and procedures. In this context, the risk-analysis process is conducted using structured analysis methodology according to the current Australian and New Zealand standard.
Notes
Elements and Performance Criteria
1. Explain the relationship between healthy eating, health and fitness to clients.
- 1.1. Discuss with clients, the adverse effect of poor nutrition on health and identify common chronic diseases.
- 1.2. Briefly explain the general features of healthy eating to clients.
- 1.3. Convey the concept of a well balanced diet and regular exercise to promote good health when providing information to clients.
- 1.4. Explain the interaction between healthy eating options and physical activity and obtain information about current nutritional intake and physical activity levels of clients.
2. Provide basic information to clients about the fundamental principles of healthy eating.
- 2.1. Provide information to clients about the fundamental principles of healthy eating to improve overall health.
- 2.2. Apply knowledge of the general principles of healthy eating to provide basic information to clients about healthy eating options and requirements for exercising individuals.
- 2.3. Identify the advantages and disadvantages of current dietary trends appearing in the media with clients.
- 2.4. Observe the industry standards for giving healthy eating information to clients and refer clients with healthy eating or dietary concerns to suitably qualified accredited practising dieticians.
3. Provide healthy eating information to clients regarding body composition management.
- 3.1. Evaluate information collected in the fitness appraisal of clients about current body composition using relevant body composition measures.
- 3.2. Provide basic information about the relationship between diet and the management of body composition to clients.
- 3.3. Describe briefly the role of the body's energy systems in the storage and utilisation of energy substrates for energy production.
- 3.4. Refer clients requiring more extensive dietary information to a suitably qualified accredited practising dietician
4. Support fitness clients with body image issues.
- 4.1. Implement strategies to promote body satisfaction when providing information about exercise, fitness testing and healthy eating options.
- 4.2. Provide information about healthy eating options that fosters a positive attitude towards food and eating.
- 4.3. Recognise indicators of poor body image and discuss body satisfaction with clients, providing referral to an appropriate medical or allied health professional, if required.
- 4.4. Show sensitivity to cultural and social differences.
5. Refer clients to medical or allied health professionals for further information or consultation.
- 5.1. Recognise and acknowledge the current legal and ethical limitations of a fitness instructor in providing healthy eating information.
- 5.2. Identify gastrointestinal disorders or other medical conditions, disclosed by the clients during a screening process, which may affect nutritional intake, and refer clients to a suitably qualified medical or allied health professional.
- 5.3. Identify healthy eating or dietary concerns and refer clients to contact suitably a qualified accredited practising dietician or medical or allied health professional in accordance with organisational policies and procedures maintaining confidentiality of clients.
6. Provide information about the structure and function of the digestive system.
- 6.1. Use knowledge of the structure and function of the digestive system when providing information to clients.
- 6.2. Describe to clients the process of digestion and absorption, including the production and action of enzymes during the breakdown of foodstuffs for energy.
- 6.3. Explain the process of energy metabolism in relation to muscle contraction.
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Medical or allied health professional may include:
sports physician
sports doctor
general practitioner
accredited practising dietician
psychologist
aboriginal health worker
diabetes educator.
Body composition measures may include:
weight
height
waist circumference
hip circumference
skin folds
Chronic diseases may include:
cardiovascular disease
hypertension
diabetes
gallstones
celiac
lactose intolerant
obesity
stroke
arthritis.
Clients may include:
pre-natal
post-natal
menopause
experienced or inexperienced
adult
active or inactive
no major dietary or health concerns.
Healthy eating information may include:
government endorsed national dietary guidelines
government endorsed campaigns promoting healthy eating options
healthy eating information from nutrition peak bodies.
Dietary trends may include:
fad' or popular diets
nutritional supplementation
healthy eating ergogenic aids.
Energy substrates may include:
lipids
carbohydrate
protein
alcohol.
Energy systems may include:
alactic
lactic
aerobic.
Fundamental principles of healthy eating may include:
enjoy a wide variety of nutritious food
eat plenty of vegetables, legumes and fruits
eat plenty of cereals preferably wholegrain
include lean meat, fish, poultry and alternatives
include milks, yogurts, cheese or alternatives. reduced fat varieties should be chosen where possible
drink plenty of water
take care to limit saturated fat and moderate total fat intake
choose foods low in salt
limit your alcohol intake alcohol if you choose to drink
consume only moderate amounts of sugars and food containing added sugars.
Gastrointestinal disorders may include:
gastrointestinal reflux
ulcers
inflammatory bowel disease
irritable bowel syndrome
coeliac disease
lactose intolerance
chrons disease.
General features of balanced healthy eating may include:
energy balance
recommended daily intake of nutrients
fuel for exercise
fuel for minimising post-exercise fatigue and maximising recovery
hydration levels.
General principles of healthy eating may include:
food groups
dairy
meat, poultry, fish, eggs, nuts, legumes
fruit
vegetables
breads and cereals
national dietary guidelines
carbohydrates
role of carbohydrates
recommended daily intake
simple sugars
fibre
resistant starch
glycemic index
lipids
role of triglycerides
recommended daily intake
saturated fats
monounsaturated fats
polyunsaturated fats
trans fats
cholesterol
high density lipoproteins
low density lipoproteins
protein
role of protein
recommended daily intake
essential amino acids
non-essential amino acids
sources including plant based
plant proteins
minerals
types
vitamins
water soluble
fat soluble
fluid and electrolytes
intake of nutrients
recommended quantities
effect of nutrient excess
effect of nutrient deficiency
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.
Cultural and social differences may include:
modes of greeting, farewelling and conversation
body language, including use of body gestures
formality of language
clothing.
Industry standards may include:
professional associations
government recommendations, guidelines or legislation
fitness industry regulations.
Management of body composition may include:
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 may include:
diabetes
gallstones
cancer
gout
pregnancy.
Healthy eating or dietary concerns may include:
anorexia
bulimia
overweight or obesity
nutritional deficiencies including iron, calcium
dehydration
diabetes
gastrointestinal disorders for example celiac disease, irritable bowel syndrome
food allergy and or intolerances
weight gain.
Medical or allied health professional may include:
sports physician
sports doctor
general practitioner
accredited practising dietician
psychologist
aboriginal health worker
diabetes educator.
Body composition measures may include:
weight
height
waist circumference
hip circumference
skin folds
Chronic diseases may include:
cardiovascular disease
hypertension
diabetes
gallstones
celiac
lactose intolerant
obesity
stroke
arthritis.
Clients may include:
pre-natal
post-natal
menopause
experienced or inexperienced
adult
active or inactive
no major dietary or health concerns.
Healthy eating information may include:
government endorsed national dietary guidelines
government endorsed campaigns promoting healthy eating options
healthy eating information from nutrition peak bodies.
Dietary trends may include:
fad' or popular diets
nutritional supplementation
healthy eating ergogenic aids.
Energy substrates may include:
lipids
carbohydrate
protein
alcohol.
Energy systems may include:
alactic
lactic
aerobic.
Fundamental principles of healthy eating may include:
enjoy a wide variety of nutritious food
eat plenty of vegetables, legumes and fruits
eat plenty of cereals preferably wholegrain
include lean meat, fish, poultry and alternatives
include milks, yogurts, cheese or alternatives. reduced fat varieties should be chosen where possible
drink plenty of water
take care to limit saturated fat and moderate total fat intake
choose foods low in salt
limit your alcohol intake alcohol if you choose to drink
consume only moderate amounts of sugars and food containing added sugars.
Gastrointestinal disorders may include:
gastrointestinal reflux
ulcers
inflammatory bowel disease
irritable bowel syndrome
coeliac disease
lactose intolerance
chrons disease.
General features of balanced healthy eating may include:
energy balance
recommended daily intake of nutrients
fuel for exercise
fuel for minimising post-exercise fatigue and maximising recovery
hydration levels.
General principles of healthy eating may include:
food groups
dairy
meat, poultry, fish, eggs, nuts, legumes
fruit
vegetables
breads and cereals
national dietary guidelines
carbohydrates
role of carbohydrates
recommended daily intake
simple sugars
fibre
resistant starch
glycemic index
lipids
role of triglycerides
recommended daily intake
saturated fats
monounsaturated fats
polyunsaturated fats
trans fats
cholesterol
high density lipoproteins
low density lipoproteins
protein
role of protein
recommended daily intake
essential amino acids
non-essential amino acids
sources including plant based
plant proteins
minerals
types
vitamins
water soluble
fat soluble
fluid and electrolytes
intake of nutrients
recommended quantities
effect of nutrient excess
effect of nutrient deficiency
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.
Cultural and social differences may include:
modes of greeting, farewelling and conversation
body language, including use of body gestures
formality of language
clothing.
Industry standards may include:
professional associations
government recommendations, guidelines or legislation
fitness industry regulations.
Management of body composition may include:
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 may include:
diabetes
gallstones
cancer
gout
pregnancy.
Healthy eating or dietary concerns may include:
anorexia
bulimia
overweight or obesity
nutritional deficiencies including iron, calcium
dehydration
diabetes
gastrointestinal disorders for example celiac disease, irritable bowel syndrome
food allergy and or intolerances
weight gain.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the following is essential:
communicates effectively with clients to ascertain needs and goals
provides current and accurate healthy eating information appropriate to the needs and goals of clients and recognises and refers situations outside own scope of practice
correctly measures body composition for clients using appropriate measures
designs, implements and reviews exercise plans appropriate to the body composition needs and goals of multiple clients
applies all organisational policies and procedures and legislative requirements.
Context of and specific resources for assessment
Assessment must ensure provision of healthy eating advice for multiple clients.
Assessment must also ensure access to:
clients able to provide information regarding diet and lifestyle and pre-appraisal screening information
appropriate documentation and resources normally used in the workplace, such as organisational policies and procedures
Method of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
observation of consulting with clients to determine body composition goals and to provide information on the relationship between healthy eating and health
oral or written questioning to assess knowledge of healthy eating standards and national dietary guidelines
portfolio demonstrating evidence of accurate body composition appraisals
third-party reports from supervisors detailing work performance.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended:
SISFFIT301A Provide fitness orientation and health screening
Overview of assessment
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the following is essential:
communicates effectively with clients to ascertain needs and goals
provides current and accurate healthy eating information appropriate to the needs and goals of clients and recognises and refers situations outside own scope of practice
correctly measures body composition for clients using appropriate measures
designs, implements and reviews exercise plans appropriate to the body composition needs and goals of multiple clients
applies all organisational policies and procedures and legislative requirements.
Context of and specific resources for assessment
Assessment must ensure provision of healthy eating advice for multiple clients.
Assessment must also ensure access to:
clients able to provide information regarding diet and lifestyle and pre-appraisal screening information
appropriate documentation and resources normally used in the workplace, such as organisational policies and procedures
Method of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
observation of consulting with clients to determine body composition goals and to provide information on the relationship between healthy eating and health
oral or written questioning to assess knowledge of healthy eating standards and national dietary guidelines
portfolio demonstrating evidence of accurate body composition appraisals
third-party reports from supervisors detailing work performance.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended:
SISFFIT301A Provide fitness orientation and health screening
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| C7912 | SRFFIT015A | Provide nutrition advice to clients in accordance with recommended guidelines | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| AVD57 | SISFFIT005 | Provide healthy eating information | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| J760 | SIS30313 | Certificate III in Fitness | Qualification |
| D431 | SIS30310 | Certificate III in Fitness | Qualification |