Applying the Principles of Nutrition to a Physical Activity Programme

Applying the Principles of
Nutrition to a Physical Activity
Programme

APPLYING THE PRINCIPLES OF NUTRITION
TO A PHYSICAL ACTIVITY PROGRAMME
2
IMPOR T ANT : Y OU MUST C OMPLETE THE FOLLO WING DET AILS BEFORE RETURNING THIS W ORKSHEET TO
LIFETIME
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.
To complete this section of your assessment you must answer ALL questions in this workbook
correctly.
Should you answer any questions incorrectly you will only have to reattempt these next time
around.
Once you have completed all of the sections you need to send this document to Learner Services;
either scanned and emailed, or by post.
Upon 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.
Should 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.
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Signature: Date:
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APPLYING THE PRINCIPLES OF NUTRITION
TO A PHYSICAL ACTIVITY PROGRAMME
3
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.
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.

APPLYING THE PRINCIPLES OF NUTRITION
TO A PHYSICAL ACTIVITY PROGRAMME
4
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
Black coffee
30g bar of chocolate
1 cup
Lunch Cheese sandwich (wholemeal)
Orange juice
Crisps
2 slices bread + 25g
cheese 200ml
25g bag
Afternoon snack Low-fat yoghurt
Black coffee
125g pot
1 cup
Dinner Chicken
New potatoes
Side salad
Olive oil dressing
75g
3 small
1 small bowl
Approx.50ml
Evening Ice cream
Wine
1 small bowl
2 large glasses

APPLYING THE PRINCIPLES OF NUTRITION
TO A PHYSICAL ACTIVITY PROGRAMME
5
SECTION 1: ANALYSIS
Q1. 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 = 50–100g lean meat, poultry or fish, 1 egg, 3 tablespoons peas/beans/lentils
Fruit and vegetable group:
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 Milk, yoghurt
and cheese
Meat, fish,
eggs,
beans,etc.
Fruit and
vegetables
Bread, cereal,
potatoes, pasta
Servings 1 serving 2 serving
0.5 serving
7 serving
0.2 serving
12 serving
0.2 serving
Assessor Feedback
Further Feedback

APPLYING THE PRINCIPLES OF NUTRITION
TO A PHYSICAL ACTIVITY PROGRAMME
6
Q2. Compare number of servings eaten by Julia to number recommended by the food pyramid/eatwell
plate.
Milk and dairy
foods
Meat, fish,
eggs, beans etc
Fruit and
vegetables
Bread, rice,
potatoes,
pasta etc
Recommended
servings
2 - 3 servings 2 - 3 servings 5 - 9 servings 6 - 11 servings
Julia's
servings
1 serving 0.5 serving 0.2 serving 0.2 serving
What adjustment
would you advise
Julia to make to
meet healthy
eating guidelines?
There is a need to
take care of the diet
which includes Milk
and dairy foods
which should be in
control to avoid any
type of digestive
distress and help to
achieve good health.
There is need to
increase I serving.
Julia is taking meat,
fish, eggs, and beans
in enough quantity
which are helpful to
maintain a good diet.
There is a need to be
aware of the benefits
of fish, eggs, and
beans which can
help to provide
better health.
There is need to
uptake of fish, eggs
and beans for
maintaining proper
diet by 1.5 – 2.0
serving.
Julie like to
consume fruit and
vegetable in large
quantity which
should be reduced to
maintain it the reach
of a healthy diet. In
this, there is a need
to make her aware of
the proper diet.
Julie should uptake
of more fruit and
vegetables and
should be increased
by 5 serving atleast.
There is a need to
keep the focus on
the diet which
should have a proper
impact on the
delivery of good
quality of diet to
Julia. Julia should
avoid pasta because
it has high-carb diet
which can increase
blood sugar level.
So, she should take
care of her health by
reducing pasta
intake.
Julie should start the
uptake of rice, bread
and pasta through 6-
10 servings.
Assessor Feedback
Further Feedback