Supporting Clients with Body Composition Goals : Question 1: Explain the boundaries and responsibilities of fitness

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Supporting Clients with Body Composition Goals :

Question 1: Explain the boundaries and responsibilities of fitness instructors in providing personalised body composition exercise prescription. Answer in a minimum of three sentences:

Question 2. Provide an overview of the Nutrition Advice within Scope of Practice for REPs document. Use a minimum of three sentences and include a statement describing its purpose.

Question 3. Why should Fitness Professionals confine information and advice consistent with the Australian Dietary Guidelines? Use a minimum of three sentences to answer.

Question 4: Think about the consequences for fitness professionals if they provide nutrition-related advice outside of scope of practice. What are these consequences with respect to the specific areas below:
Professional
Legal
Financial

Question 5: List 6 potential risks to clients if a fitness professional provides nutrition-related advice outside of their scope of practice:
1
2
3
4
5
6

Question 6. Write paragraph defining RED-S and list four (4) possible impacts which can adversely affect an athlete.

Question 7: What are five (5) recommendations from the fitness industry association AUSActive (Fitness Australia), in relation to eating disorders.
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2
3
4
5

Question 8. When working in collaboration with medical and allied health professionals, summarise in a paragraph, the benefits for both fitness instructors and your clients.

Question 9. Explain your business or organisational procedures you will have in place to maintain client records and confidentiality of client information.

Question 10: When it comes to writing referral letters, what sort of format and information will you include in relation to the following areas:
Relevance
Accuracy
Concision

Question 11: Complete the table below outlining communication techniques that support success in the listed areas. Also provide an example of a phrase, question or sentence you would use during that stage of communication that demonstrates the communication technique you have listed.

Stage of client interaction	Suitable communication technique	Examples of phrase, question or sentence you will use
Rapport building
Establishing trust
Active listening
Reflective listening
Providing intrinsic motivation
Providing extrinsic motivation
Providing constructive feedback
Providing positive reinforcement

Question 12. Read through the list below of requests or situations that can occur that would require referral to medical or allied health professionals, being out of scope for fitness professionals. Provide an appropriate in-scope response.
Request/Situation	Appropriate In-Scope Response
Your client would like a detailed nutritional assessment.
Your client would like personalised meal planning to meet a specific goal including advice and plans for weight loss and weight gain goals
Your client has high intensity, high volume and high level sports performance requirements
Your client would like advice and recommendations on specific diet, eating trends and specific popular diets
Your client would like recommendations on nutritional supplements and specialised foods including for performance, medical and general health purposes
Your client has asked about ergogenic aids
Your client has a query about nutrition and medication interactions

Question 13: List three (3) health benefits of combining healthy eating and physical activity.
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2
3

Question 14: List 3 emotional wellbeing benefits of combining healthy eating and physical activity.
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2
3

Question 15: In a minimum of two sentences for each of the nutritional terms below, explain how the body uses:
Micronutrients
Macronutrients

Question 16: Provide two (2) examples of authoritative and evidence-based information in nutrition, and how you determined their credibility in the fitness industry.
	EXAMPLE	How Credibility Was Determined
1
2

Question 17. Complete the table below in relation to locating and using tools from the Australian Dietary Guidelines.
Table 2. AGTHE Resources Guide
Resources	Where to locate	How to use
Australian Dietary Guidelines - general information
Australian Dietary Guidelines
Guide to Healthy Eating
Sample Meal Plans
Educator Guide
Eating Well
Nutrition Calculators

Question 18: What are the five (5) principle recommendations of the Australian National Dietary Guidelines?
1
2
3
4
5

Question 19. Focusing on healthy dietary choices and the five (5) food groups, complete the table below by providing two (2) examples of foods and two (2) examples of nutrients that contribute to healthy eating habits.
Group name	Grain	Vegetables and legumes/beans	Fruit	Dairy	Lean meat / meat alternatives
Two example foods
Two nutrients the group provides

Question 20. What are discretionary foods and why should they be limited in our diet?

Question 21. For the listed population groups below, provide the recommended daily servings of the five (5) food groups.

	Age	Vegetables, Legumes & Beans	Fruit	Grain	Lean meats/ alternatives	Dairy	Other/ discretionary
Men	19-50
	51-70
	70+
Women	19-50
	51-70
	70+

Question 22: Look at the below food label and explain three (3) characteristics of its nutritional information.
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2
3

Question 23: List two (2) ways to cook and prepare food in a healthy manner
	Cook	Prepare
1
2

Question 24: Provide three (3) recommendations of healthy snacks or meals for your client that is trying to eat more vegetables.
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2
3

Question 25. List two (2) tools/methods you can use to collect information on a client's daily eating patterns. How would you use this information to evaluate their patterns against the Australian Dietary Guidelines?

Question 26. Explain the following exercise science principles and describe why they are important when developing and instructing programs which target body composition goals.

Exercise Science Principle/Term	Definition/Description	Role in Body Composition Programs
Metabolism
Resting metabolic rate
Energy expenditure
Energy intake
Energy balance
Thermogenesis
Adaptive thermogenesis
Thermic effect of food
Thermic effect of physical activity

Question 27. Explain how to calculate the following key body measurements and their role as baseline and progress markers in body composition exercise programs.

Term	How to measure	Role in Body Composition Programs
Height
Weight
Body mass index
Body circumferences
Waist to hip ratio

Question 28. For each of the body compositions listed below, list two (2) strengths and limitations.

Method	Strengths	Limitations
Skinfolds
Bioelectrical impedance analysis
Air-Displacement Plethysmography
DEXA Scans

Question 29: What are three (3) types of information provided in body composition reports?
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2
3

Question 30. In a minimum of three sentences, explain how fitness professionals can use information provided in body composition reports for programming purposes.