Applying the Principles of Nutrition to a Physical Activity Programme
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L/600/9054 Applying the Principles of Nutrition to a
Physical Activity Programme
The workbook
Purpose
The purpose of this workbook is to support you, the learner, as you gather and record
evidence.
Content
The workbook covers all of the criteria required to achieve this unit. You may choose to
complete some or all of the tasks listed. If you choose not to complete this workbook, or only
complete some of the tasks, other supporting evidence must be submitted to your assessor
to show that all the assessment criteria in this unit have been fully achieved.
Assessor
Your assessor will also support you to complete the workbook. He or she will discuss the
workbook with you and answer any questions you may have on what you need to do. The
assessor will make sure that you fully understand what you will need to learn in order to record
your answers in your workbook.
For this unit especially, each learning outcome - or just some of the learning outcomes
- could be covered by having a discussion with your assessor. That discussion could
be voice recorded, or your assessor could write a report on the discussion. This is a
useful alternative to writing all your answers.
If you and your assessor decide to do this, you can prepare for any discussions by
using the boxes to write bullet point notes as a reminder.
What you need to do:
1. You may want to add additional pages as required or use the blank pages at the back of
the workbook for any notes or to complete questions where you run out of space. Please
ensure that you have signed and dated every attachment before submission.
2. When you are ready to submit your work, please complete the unit sign off form on page
44 with the details required.
You are now ready to start completing your workbook.
Good Luck!
Qualifications Development / BHS / v1 / 22.12.15 Page 2 of 45
www.innovateawarding.org Copyright © 2015 Innovate Awarding Ltd
Physical Activity Programme
The workbook
Purpose
The purpose of this workbook is to support you, the learner, as you gather and record
evidence.
Content
The workbook covers all of the criteria required to achieve this unit. You may choose to
complete some or all of the tasks listed. If you choose not to complete this workbook, or only
complete some of the tasks, other supporting evidence must be submitted to your assessor
to show that all the assessment criteria in this unit have been fully achieved.
Assessor
Your assessor will also support you to complete the workbook. He or she will discuss the
workbook with you and answer any questions you may have on what you need to do. The
assessor will make sure that you fully understand what you will need to learn in order to record
your answers in your workbook.
For this unit especially, each learning outcome - or just some of the learning outcomes
- could be covered by having a discussion with your assessor. That discussion could
be voice recorded, or your assessor could write a report on the discussion. This is a
useful alternative to writing all your answers.
If you and your assessor decide to do this, you can prepare for any discussions by
using the boxes to write bullet point notes as a reminder.
What you need to do:
1. You may want to add additional pages as required or use the blank pages at the back of
the workbook for any notes or to complete questions where you run out of space. Please
ensure that you have signed and dated every attachment before submission.
2. When you are ready to submit your work, please complete the unit sign off form on page
44 with the details required.
You are now ready to start completing your workbook.
Good Luck!
Qualifications Development / BHS / v1 / 22.12.15 Page 2 of 45
www.innovateawarding.org Copyright © 2015 Innovate Awarding Ltd
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
nutrition, physical activity, body
composition and health including:
• links to disease / disease risk
factors
• cholesterol
• types of fat in the diet
Qualifications Development / BHS / v1 / 22.12.15 Page 3 of 45
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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
nutrition, physical activity, body
composition and health including:
• links to disease / disease risk
factors
• cholesterol
• types of fat in the diet
Qualifications Development / BHS / v1 / 22.12.15 Page 3 of 45
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2. Understand key guidelines in relation to
nutrition
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. Understand nationally recommended
practice in relation to providing nutritional
advice
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
3.7 Explain why detailed or complex dietary
analysis that incorporates major dietary
change should always be referred to a
Registered Dietician
Qualifications Development / BHS / v1 / 22.12.15 Page 4 of 45
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nutrition
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. Understand nationally recommended
practice in relation to providing nutritional
advice
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
3.7 Explain why detailed or complex dietary
analysis that incorporates major dietary
change should always be referred to a
Registered Dietician
Qualifications Development / BHS / v1 / 22.12.15 Page 4 of 45
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4. Understand the relationship between
nutrition and physical activity
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. Understand how to collect information
relating to nutrition
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. Understand how to use nutritional
information
6.1 Describe basic dietary assessment
methods
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
Qualifications Development / BHS / v1 / 22.12.15 Page 5 of 45
www.innovateawarding.org Copyright © 2015 Innovate Awarding Ltd
nutrition and physical activity
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. Understand how to collect information
relating to nutrition
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. Understand how to use nutritional
information
6.1 Describe basic dietary assessment
methods
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
Qualifications Development / BHS / v1 / 22.12.15 Page 5 of 45
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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
stages of the programme
8. Be able to collect and analyse nutritional
information
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
Qualifications Development / BHS / v1 / 22.12.15 Page 6 of 45
www.innovateawarding.org Copyright © 2015 Innovate Awarding Ltd
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
stages of the programme
8. Be able to collect and analyse nutritional
information
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
Qualifications Development / BHS / v1 / 22.12.15 Page 6 of 45
www.innovateawarding.org Copyright © 2015 Innovate Awarding Ltd
relation to the clients current status and
nutritional goals
9. Be able to apply the principles of nutrition
to a physical activity programme
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 about this unit
N/A
Unit aim (s) 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.
Assessment requirements specified by a
sector or regulatory body (if appropriate)
Refer to Level 3 Personal Training
Assessment Strategy developed by
SkillsActive
Details of the relationship of the unit and
relevant national occupational standards
Instructing Physical Activity and
Exercise 2009 NOS D462 Apply the
principles of nutrition to support client
goals as part of an exercise and physical
activity programme
Qualifications Development / BHS / v1 / 22.12.15 Page 7 of 45
www.innovateawarding.org Copyright © 2015 Innovate Awarding Ltd
nutritional goals
9. Be able to apply the principles of nutrition
to a physical activity programme
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 about this unit
N/A
Unit aim (s) 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.
Assessment requirements specified by a
sector or regulatory body (if appropriate)
Refer to Level 3 Personal Training
Assessment Strategy developed by
SkillsActive
Details of the relationship of the unit and
relevant national occupational standards
Instructing Physical Activity and
Exercise 2009 NOS D462 Apply the
principles of nutrition to support client
goals as part of an exercise and physical
activity programme
Qualifications Development / BHS / v1 / 22.12.15 Page 7 of 45
www.innovateawarding.org Copyright © 2015 Innovate Awarding Ltd
1. This question is in two parts
a) Describe the structure of the different components of the digestive system.
(AC1.1)
Component Description of structure
Mouth
Oesophagus
Stomach
Small
intestine
Large
intestine
(colon)
Rectum
Liver
Pancreas
Qualifications Development / BHS / v1 / 22.12.15 Page 8 of 45
www.innovateawarding.org Copyright © 2015 Innovate Awarding Ltd
a) Describe the structure of the different components of the digestive system.
(AC1.1)
Component Description of structure
Mouth
Oesophagus
Stomach
Small
intestine
Large
intestine
(colon)
Rectum
Liver
Pancreas
Qualifications Development / BHS / v1 / 22.12.15 Page 8 of 45
www.innovateawarding.org Copyright © 2015 Innovate Awarding Ltd
mattsugai
7/10/2019, 9:00:28 pmmattsugai
7/10/2019, 9:00:28 pmmattsugai
7/10/2019, 9:00:28 pmmattsugai
7/10/2019, 9:00:28 pmmattsugai
7/10/2019, 9:00:28 pmmattsugai
7/10/2019, 9:00:28 pmmattsugai
7/10/2019, 9:00:28 pmmattsugai
7/10/2019, 9:00:28 pmmattsugai
7/10/2019, 9:00:28 pm
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