Unit of competency Outline

Date retreived
23/07/2026 12:43 AM AWST

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Design an athlete's diet

Design an athlete's diet

Unit of competency
National Code
SISSCOP309A
State Code
D6583
TGA Status
Deleted
DTWD Status
Transition (Deleted)
Current Release Number
2.00
Current Release Date
28/11/2011
View on TGA
State Implementation and Classification
Approved Date
17/02/2014
Field of Education
069901 - Nutrition And Dietetics
Original Release Date
17/02/2014
Nominal Hours
20
Description
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.
Notes
Elements and Performance Criteria
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.
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.
Dietary strategies may include:
low fat versus low kilojoule diets
reducing body fat not muscle
carbohydrate loading
regularity of meals
dietary supplements
hydration.
Effects may include:
increase in performance
increase in energy
increase in concentration
increase in reaction times.
Nutritional requirements may include:
high carbohydrate
low fat
balanced fluids
high GI factor
low fibre
moderate protein
eating timeframes.
Physiological requirements may include:
fat to muscle ratio
metabolic rate.
Benefits of carbohydrate loading may include:
stored energy
greater endurance.
Pre-competition foods may include:
low fat
high carbohydrates
low fibre content
easily digestible foods.
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.
Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the following is essential:
applies sport-specific nutritional knowledge to assess different dietary strategies for optimising an athlete's body composition and sporting performance
designs a diet that will provide nutritional requirements throughout training and modifies the diet to address changing competition and recovery needs
evaluates the effectiveness of the diet and adapts it to better enhance performance in relevant sport.
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:
information on nutritional requirements for the relevant sport and the nutritional values of different diets in optimising sporting performance.
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:
oral or written questioning to assess knowledge of nutritional requirements for training, competition and recovery
third-party reports from a supervisor detailing performance
portfolio showing preparation of an athlete's diet and modifications made for different requirements such as training, competition and recovery.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
sport-specific activity units.
Replaces
State Code National Code Title Type
C6744 SRSCOP023B Design an athlete's diet Unit of competency