SISFFIT052 — Provide healthy eating information

Elements & performance criteria

Performance evidence

• provide healthy eating information from the Australian national dietary guidelines to three clients and include information about: the five food groups and their recommended proportional daily intakes
• discretionary foods that should be eaten only sometimes and in small amounts
• according to actual client interactions or case studies: identify three situations outside scope of own practice for providing nutrition advice
• for each above situation: advise client why their nutrition needs are outside scope of own role
• provide information about the type of medical or allied health professional with relevant expertise

Knowledge evidence

• roles of medical and allied health professionals in providing nutritional advice and their expertise in addressing different needs:
• accredited practising dietitians (APD)
• accredited sports dietitians (AccSD)
• general practitioners
• differences and similarities between the roles and skills of dietitians and nutritionists
• common consumer expectations of fitness instructors to provide nutrition and weight management advice, and:
• purpose and content of established industry guidelines for scope of practice for fitness instructors in providing nutrition advice
• own role and limitations in providing nutritional advice to clients
• techniques used to positively communicate with clients about scope of own role and knowledge
• how industry guidelines assist fitness instructors to appropriately respond to client enquiries outside their scope of practice
• opportunities for fitness instructors to promote and support healthy eating with clients
• how nutritional needs differ for special population clients, and characteristics of clients who require nutrition advice beyond fitness instructor scope of practice:
• those with chronic conditions
• the frail elderly
• pregnant and breastfeeding women
• clients who show signs of having an eating disorder as identified in established industry guidelines
• any client seeking individualised information outside the scope of the population level recommendations in national dietary guidelines
• risks to clients of fitness instructors providing nutrition-related advice outside scope of practice:
• nutrient deficiencies and imbalances
• exposure to low energy availability (LEA) and overview of LEA impacts
• negative impact on existing health conditions
• food intolerance and allergy adverse reactions
• negative food-drug interactions
• nutrition confusion
• financial burden of product recommendations
• risks to fitness instructors of providing nutrition-related advice outside scope of practice, specifically the potential professional, legal and financial consequences
• key contents of current Australian national dietary guidelines and associated resources:
• the principal recommendations and guidelines
• characteristics and examples of types of foods in the five food groups
• proportions of the five food groups recommended for consumption each day
• characteristics and examples of discretionary foods to be avoided
• healthy eating:
• benefits of healthy eating
• relationship to physical wellbeing
• how healthy eating can impact on client health and fitness goals and outcomes
• the role of healthy eating in a fitness program and basic aspects of how nutrition and exercise interrelate
• potential impacts of unhealthy food choices and eating patterns on general health and wellbeing and:
• diet-related risk factors for chronic disease, including high cholesterol, high blood pressure and obesity
• risk of chronic diseases including type 2 diabetes, cardiovascular disease and some types of cancers
• effects of cultural and social influences on food choices.

Foundation skills

• Reading skills to: interpret key overarching recommendations of national dietary guideline documentation.
• Oral communication skills to: provide information to clients using plain language and terms easily understood; ask open and closed probe questions to clarify information needs and actively listen to determine client understanding of information.
• Numeracy skills to: interpret numerical aspects of the national dietary guidelines including recommended and proportional food intakes in different food groups.
• Learning skills to: use information provided in national guidelines to update and extend knowledge of healthy eating practices.
• Technology skills to: access and use national dietary guideline documentation.

Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.

Questions about assessing SISFFIT052