Modification History
Not Applicable
Unit Descriptor
This unit describes the performance outcomes, skills and knowledge required to design a diet with the correct nutritional requirements for persons participating in sport in order to optimise sporting performance. It focuses on modifying the diet in response to changing sporting requirements such as training, competition and recovery.
Application of the Unit
This unit applies to current or aspiring elite athletes who are competing in individual or team sports at a state, national or international level. It may also apply to those in sports development or coaching roles.
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. Identify dietary strategies for optimising sporting performance. |
1.1. Identify sources of information on a range of dietary strategies for the appropriate sport. 1.2. Compare the identified dietary strategies and their effects on sporting performance. 1.3. Select dietary strategies appropriate to the relevant sport. |
2. Design a diet for training. |
2.1. Identify the nutritional requirements for an athlete in training in the relevant sport. 2.2. Identify the athlete's food likes and dislikes. 2.3. Design an eating plan that satisfies the athlete's training needs and addresses nutritional and physiological requirements . 2.4. Assess effectiveness of eating plan in optimising performance and modify as required. |
3. Modify a diet for competition and recovery. |
3.1. Identify the nutritional requirements for an athlete in competition and recovery in the relevant sport. 3.2. Identify and analyse sources of information on the benefits of carbohydrate loading for competition and recovery. 3.3. Identify and analyse sources of information on pre -competition foods and the timing of pre-competition meals for the relevant sport. 3.4. Assess and modify an eating plan according to nutritional requirements for competition and recovery 3.5. Evaluate effectiveness of eating plan in assisting in the preparation for and recovery from event. |
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 preparation and modification of training, competition and recovery diets specific to the requirements of the candidate's current or intended work environment to demonstrate competency and consistency of performance 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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Dietary strategies may include: |
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Effects may include: |
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Nutritional requirements may include: |
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Physiological requirements may include: |
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Benefits of carbohydrate loading may include: |
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Pre -competition foods may include: |
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Unit Sector(s)
Sport
Competency Field
Career Oriented Participation