ST4F06 - Fitness Industry Preparation and Nutrition (2019/20)
|Module specification||Module approved to run in 2019/20|
|Module title||Fitness Industry Preparation and Nutrition|
|Module level||Certificate (04)|
|Credit rating for module||30|
|School||School of Human Sciences|
|Total study hours||300|
|Running in 2019/20(Please note that module timeslots are subject to change)||No instances running in the year|
This module is a broadly-based introduction into the vocational practices of personal trainers. Students will use their knowledge and practical experiences to reflect critically on their performance. Students are required to identify strengths and weaknesses in their personal performance in order to implement justifiable changes. This module also covers nutrition from a theoretical and applied basis. There is a broad coverage of nutritional fundamentals as well as a specific focus on practical application of nutritional advice for personal training clients.
In this module students develop knowledge and understanding of the management structures present in the fitness industry – personal training and gym based. They should also understand how to evaluate their working environment and practices through reflecting on their performance. Focus is then on the theories behind the principles of training and their application to general and special populations.
The module then aims to provide students with a basic understanding of nutritional requirements of personal training clients within the general population, focussing on the nutrients required for a balanced diet as well as deficiencies that may occur. Practical experience will be developed through analysis of client’s nutritional intake and practical application of how to provide feedback to clients based on their requirements will be covered. The practical skills they develop will also improve their employability in the sports and health areas. In addition, students will also develop both the ability to measure, analyse and report physiological and nutritional test data in a scientific format as well as to clearly communicate data relevant to allied professionals such as coaches and trainers.
Fitness industry preparation will include looking into; personal training management structure, gym floor management structure and the fitness Industry as a whole in terms of its effects on community both public and private. This is followed by reflective practice in personal training. Health, safety and welfare in a fitness environment and knowing how to support clients who take part in physical activity will be covered. Emphasis then moves towards the principles of training including: Components of fitness; flexibility, strength, muscular endurance and motor skills. Factors affecting training potential and adaptations to training for special populations are then covered.
The syllabus then focusses on nutrition particularly the fundamentals of nutrition; Digestion and intake; RDAs and balanced diets; then energy and exercise related recommendations. Dietary analysis and energy needs and how to convey basic nutritional advice to personal training clients is then covered. This is followed by understanding how to take anthropometrics and body composition data in a practial setting.
Learning and teaching
The first semester is devoted to fitness industry preparation, building practical based experience in a gym environment. The second semester focuses on the fundamentals of nutrition. The material is delivered by a combination of scheduled teaching and guided independent student. Teaching comprises of a lecture programme and practical classes. Practical classes include gym based exercise sessions within personal training, as well as anthropometric testing. Guided independent study is supported by material on Moodle as well as a variety of worksheets which allow for self-directed learning. During induction, students are shown how to use ProMonitor, available from MyCandi which allows them to monitor their progress, record their personalised learning goals, and reflect on their learning through the ability to record comments on their personalised learning plan page throughout the year.
1. Demonstrate an ability to reflect upon individual training practises.
2. Identify strengths and weaknesses of your professional practice including the qualities and transferable skills necessary for employment.
3. Demonstrate underlying knowledge of concepts and principles within the digestive process, Recommended Daily Allowances (RDAs) and importance of all nutrients and a balanced nutritional intake, including mirco and macro nutrients.
4. Demonstrate an ability to present and evaluate nutritional recommendations for the general public and those participating in regular exercise.
5. Evaluate and interpret dietary intake and energy cost, applying nutritional knowledge to the general population.
Achievement of the learning outcomes is assessed through a combination of coursework (70%) and examination (30%). Summative coursework will consist of a reflective essay based on simulated work experience (1200 words; Learning Outcomes 1, 2) arising from practical work carried out throughout the module. A written report (1500 words; Learning Outcomes 4, 5, and 3 in part) arising from a client’s food diary. A written unseen exam will also be set (1hour, Learning Outcomes 3 and 4 and 5 in part). An aggregate mark of 40% or more is required to pass this module.
Benardot, D. (2012). Advanced Sports Nutrition (2 edition). Human Kinetics
Parks J., B., Quaterman, J. and Thibault, L. (2011). Contemporary Sport Management (4th edition). Human Kinetics Publishers
Acosta R, H (2002). Managing Sport Organizations: Human Kinetics Publishers
Bates,M. (2008). Health Fitness Management. (2nd Ed) Human Kinetics
Bean, A. (2013). Complete Guide to Sports Nutrition (7th edition). Bloomsbury Sport
Burke, L and Deakin, V. (2010). Clinical Sports Nutrition (4th edition). Australia: McGraw-Hill Medical
International Journal of Sport Nutrition and Exercise Metabolism
Journal of the International Society of Sports Nutrition
Journal of Nutrition