By the end of this session you will be able to:

–Summarize the structure and function of the digestive system

–Explain the meaning of key nutritional terms, including diet, healthy eating, nutrition, balanced diet

–Explain the function of macro-nutrients and micro-nutrients

–Identify food sources for each of the key nutrients

–Identify the calorific value of nutrients

–Explain the common terminology used in nutrition including, UK dietary reference values (DRV), recommended daily allowance (RDA), recommended daily intake (RDI), glycemic index

–Interpret food labelling information

–Explain the significance of healthy food preparation

–Explain professional role boundaries with regard to offering nutritional advice to clients

–Explain the relationship between nutrition, physical activity, body composition and health including:

–Research health and performance implications of diets that encourage severe energy restriction

–Identify clients at risk of nutritional deficiencies

–Explain the importance of communicating the health risks associated with current weight-loss fads and popular diets to clients

–Explain how nutritional intake can influence the actions of certain metabolic hormones

–Explain how nutritional intake can influence the actions of certain metabolic hormones

–Explain how cultural and religious dietary practices can influence nutritional advice

–Describe safety, effectiveness and contraindications relating to protein and vitamin supplementation

–Explain how to recognize the signs and symptoms of disordered eating

–Explain why detailed or complex dietary analysis that incorporates major dietary change should always be referred to a Registered Dietician

–Identify the range of professionals and professional bodies involved in the area of nutrition

–Explain how key healthy eating advice that underpins a healthy diet can be applied to clients whose goal is:

?Weight loss and health

?Fat loss

?Hypertrophy

?Sports performance

––Identify the nutritional principles and key features of the National food model/guide

–Define portion sizes in the context of the National food model/guide

–Identify reliable sources of nutritional information

–Identify energy expenditure for different goals, to include:

?Fat loss

?Weight loss

?Hypertrophy

?Sports performance

–Recognize the nutritional requirements and hydration needs of clients engaged in physical activity

–Recognize the role of carbohydrate, fat and protein as fuels for aerobic and anaerobic energy production

–Explain the components of energy expenditure and the energy balance equation

–Explain how to calculate an estimate of Basal Metabolic Rate (BMR)

–Explain how to estimate energy requirements based on physical activity levels and other relevant factors

–Access and make use of credible sources of educational information and advice in establishing nutritional goals with clients

–Design and agree nutritional goals that are compatible with the analysis, accepted good practice and national guidelines

–Ensure that the nutritional goals support and integrate with other program components

–Agree review points with the clients

–Review the clients understanding of how to follow the nutritional advice as part of their physical activity program

–Monitor, evaluate and review the clients’ progress towards their nutritional goals at appropriate times

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