Modification History
Not Applicable
Unit Descriptor
This unit describes the performance outcomes, knowledge and skills required to design exercise plans and programs to change body composition in clients. It requires the application of healthy eating standards and guidelines to provide accurate healthy eating information to clients and the ability to recognise and work within professional limitations.
Application of the Unit
This unit applies to exercise trainers who work in facilities that provide a range of exercise programs to general populations including older clients who present with no major health conditions. The unit is applicable to those employed in fitness environments such as fitness venues and those working autonomously in the fitness industry.
Licensing/Regulatory Information
No licensing, regulatory or certification requirements apply to this unit at the time of endorsement.
Pre-Requisites
Nil
Employability Skills Information
This unit contains employability skills.
Elements and Performance Criteria Pre-Content
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
1. Review pre-appraisal screening information |
1.1. Access and review initial client pre -appraisal screening information according to Legislation and regulatory requirements and organisational policies and procedures . 1.2. Ascertain additional health information about the client as required prior to body composition appraisal . 1.3. Identify client's goals and targets for body composition. 1.4. Provide information to client on the relationship between healthy eating, exercise and health. |
2. Conduct a body composition appraisal of client. |
2.1. Measure the body composition of client using anthropometric standards . 2.2. Determine the client's daily energy requirements . 2.3. Refer client to the appropriate medical or allied health professional based on any health, nutritional or dietary disorder, or medical or injury concerns. 2.4. Show sensitivity to cultural or social differences |
3. Design an exercise plan to improve body composition |
3.1. Set realistic short and long term goals to meet client needs 3.2. Apply body -composition management guidelines to develop an exercise plan relevant to the client's goals and fitness levels. 3.3. Utilise the principles of balanced nutrition to provide healthy eating advice for the client. 3.4. Set realistic guidelines and appropriate exercises to meet client goals 3.5. Outline healthy eating options and hydration requirements for the exercise plan to clients. 3.6. Apply current industry standard Occupational Health and Safety guidelines to the planning, according to organisational policies and procedures. 3.7. Discuss and confirm the exercise plan and healthy eating advice with the client and record according to organisational policies and procedures. |
4. Implement and monitor exercise plans to address body composition outcomes |
4.1. Instruct client in specific programs and exercises. 4.2. Apply principles of behaviour modification to encourage exercise, guidelines and healthy eating adherence. 4.3. Monitor and record progress. 4.4. Determine the appropriate exercise modifications or changes to healthy eating advice in conjunction with relevant medical or allied health professionals 4.5. Communicate proposed change to the exercise plan or healthy eating advice and reason for any change to the client. 4.6. Reappraise client's body composition at agreed stages of the program 4.7. Review client short and long term goals and exercise plan. |
Required Skills and Knowledge
This section describes the skills and knowledge required for this unit. |
Required skills |
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Required knowledge |
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Evidence Guide
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. |
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Overview of assessment |
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Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Evidence of the following is essential:
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Context of and specific resources for assessment |
Assessment must ensure:
Assessment must also ensure access to:
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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:
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
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Range Statement
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. |
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Pre -appraisal screening information may include: |
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Legislation and regulatory requirements may include: |
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Organisational policies and procedures may include: |
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Health information may include: |
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Client may include: |
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Body composition appraisal may include: |
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Healthy eating may include: |
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Anthropometric standards may include: |
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Daily energy requirements may include: |
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Cultural or social differences may include: |
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Medical or Allied health professional may include: |
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Management of body composition may include: |
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Client's goals may include: |
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Balanced nutrition may include: |
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Motivational techniques may include: |
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Exercise modifications may include: |
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Unit Sector(s)
Fitness
Competency Field
Fitness