Elements and Performance Criteria

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.
Pre-appraisal screening information may include:
training schedule
food likes and dislikes
financial constraints
responses to questionnaire
lifestyle evaluation
interview
informed consent
clearance or referral letter from a medical or allied health professional.
Legislation and regulatory requirements may include:
Occupational Health and Safety
duty of care
privacy
anti-discrimination
copyright
licensing
child protection
trade practices
consumer protection
environmental
business registration and licences
Organisational policies and procedures may include:
privacy
confidentiality
referrals and forms for appraisal
recording and storing client information.
Health information may include:
nutritional supplements
religious restrictions
dietary choices
medical conditions
injuries
prescribed medication
medical and exercise history
functional limitations.
Client may include:
experienced or inexperienced
adult
active or inactive
older client
no major dietary or nutritional concerns
pre-natal
post-natal
menopausal.
Body composition appraisal may include:
weight
height
hip circumference
waist circumference
skin folds
bioelectrical impedance analysis
body mass indices.
Healthy eating may include:
general healthy eating principles
national dietary guidelines and recommendations.
Anthropometric standards may include:
somatotypes (body shapes)
skin fold indices
body mass indices
waist-hip ratios
healthy weight range charts.
Daily energy requirements may include:
basal metabolic rate
activity effect on metabolic rate
muscle and lean body mass
thermogenesis
Cultural or social differences may include:
modes of greeting, farewelling and conversation
body language, including use of body gestures
formality of language
clothing
Medical or Allied health professional may include:
sports physician
sports doctor
general practitioner
physiotherapist
accredited exercise physiologist
occupational therapist
remedial massage therapist
chiropractor
osteopath
accredited practising dietician
psychologist
aboriginal health worker
diabetes educator
counsellor
podiatrist
Management of body composition may include:
metabolism
balance between energy intake and energy expenditure
energy expenditure:
resting metabolic rate
thermogenesis
thermic effect of food
thermic effect of exercise
adaptive thermogenesis
energy intake
changes to body composition
fat loss
muscle gain.
Client's goals may include:
fat loss
fitness
performance enhancement
muscle gain
improved health
improved self image.
Balanced nutrition may include:
energy balance
recommended daily intake of nutrients
fuel for exercise
fuel for minimising post-exercise fatigue and maximising recovery
hydration levels
food groups
dietary guidelines
essential nutrients
food labelling and preparation.
Motivational techniques may include:
building rapport
questioning techniques
feedback
goal setting
reinforcement.
Exercise modifications may include:
frequency, duration, intensity and type of sessions
balance of cardio, stretching and resistance exercises.

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:
communicates effectively with clients to ascertain needs and goals and applies appropriate motivational techniques to support client success
provides current and accurate general healthy eating advice appropriate to the needs and goals of clients and recognises and refers situations outside own scope of practice
correctly measures body composition for clients using appropriate measures
designs, implements and reviews exercise plans appropriate to the body composition needs and goals of multiple clients
applies all organisational policies and procedures and legislative requirements.
Context of and specific resources for assessment
Assessment must ensure:
development of body composition and exercise programs to support healthy eating for multiple clients who present with differing needs.
Assessment must also ensure access to:
a facility where a variety of exercise modes and equipment are available, such as a weights gym, pool or exercise room
clients able to provide information regarding diet and lifestyle and pre-appraisal screening information
appropriate documentation and resources normally used in the workplace, such as organisational policies and procedures.
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:
observation of consulting with clients to determine body composition goals and to provide information on the relationship between healthy eating and health
oral or written questioning to assess knowledge of healthy eating standards and guidelines
portfolio demonstrating evidence of accurate body composition appraisals
food diary and healthy eating checklist and analysis
third-party reports from supervisors detailing work performance.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SISFFIT302A Provide quality service in the fitness industry
SISFFIT421A Plan and deliver personal training.