Active IQ Level 3 Award in Conversion of Advanced Instructor to Personal Trainer Status

This course is home study and participants will have to work with a client for 2-4 weeks on the physical activity and nutrition side. The programme can begin at any time. 

There is a theory exam (multiple choice) on nutrition to do (we have exams monthly) but not a practical assessment 

There is also the following to complete:

• Worksheet

• Client Interview (this assessment is shared across Units 1 and 2)

• Client Interview

• Overview of Client Goals(at week 2, 3 or 4)

• Evaluation and Modification Summary (at week 2, 3 or 4)

 The price  includes the course manual and exams.

The Active IQ Award in Conversion of Advanced Fitness Instructor to Personal Trainer Status is currently on special offer of £295.00 (until 31st December 2011). It is normally £495.00.

ENTRY REQUIREMENTS

•• A Level 3 qualification in Advanced Fitness Instructing or Level 3 Advanced Instructor status on REPs

TARGET LEARNERS:

• Advanced instructors wishing to pursue a career in the health and fitness sector as personal trainers

AIM:

•• To develop learners with existing knowledge and skills in advanced instruction who would like to

develop their skills and knowledge to pursue a career in personal training

OBJECTIVES:

•• To provide learners with additional knowledge of anatomy and physiology

•• To provide learners with the knowledge and skills to carry out physical measurements

•• To provide learners with the knowledge and skills to be able to plan and conduct a physical activity

session, within a variety of environments using multiple resources

•• To provide learners with the knowledge to be able to offer nutritional advice for physical activity based

on clients’ needs

QUALIFICATION STRUCTURE AND UNIT CONTENT

This qualification comprises of 2 mandatory units:

Unit 1 - Advanced Fitness Instructor Up-Skilling

Unit 2 - Applying the principles of nutrition to a physical activity programme

Successful achievement of both units must be achieved for the full qualification.

Unit 1 F/602/1783 Unit Title: Advanced Fitness Instructor Up-skilling

Learning outcomes

The learner will be able to:

Assessment Criteria

The learner can:

1. Understand the heart and

circulatory system and its

relation to exercise and

health

1.1 Explain the function of the heart valves

1.2 Describe coronary circulation

1.3 Explain the effect of disease processes on the structure and function of blood vessels

1.4 Explain the short and long term effects of exercise on blood pressure, including the valsalva effect

1.5 Explain the cardiovascular benefits and risks of endurance/aerobic training

1.6 Define UK accepted blood pressure classifications and associated health risks

2. Understand the endocrine system and its relation to exercise and health

2.1 Describe the functions of the endocrine system

2.2 Identify the major glands/specialised tissues in the endocrine system

2.3 Explain the function of hormones including:

• growth hormone

• thyroid hormones

• corticosteroids

• catecholamines

• insulin

• glucagon

3. Understand how to design physical activity programmes that are suited to a range of environments

3.1 Explain how to design programmes that can be run in

environments not designed specifically for exercise

3.2 Explain how to include physical activities as part of the client’s lifestyle to complement exercise sessions

4. Be able to carry out physical measurements

as appropriate for the client

4.1 Take accurate blood pressure readings (using manual and

digital equipment, where available)

4.2 Record anthropometric measurements for clients including:

• Height, weight and BMI

• Waist circumference or waist to hips ratio

• Body composition (e.g. using callipers, bio-electrical impedance)

4.3 Test clients’ cardiovascular fitness using validated/recognised protocols

4.4 Test clients’ range of motion using validated/recognised protocols

4.5 Test clients’ muscular fitness using validated/recognised protocols

Unit 1 Assessment:

Worksheet

Client Interview

Unit 2 L/600/9054 Unit Title: Applying the principles of nutrition to a physical activity programme

Level: 3 Credit Value: 6

Learning outcomes

The learner will be able to:

Assessment Criteria

The learner can:

1. Understand the principles

of nutrition

1.1 Describe the structure and function of the digestive system

1.2 Explain the meaning of key nutritional terms including:

• diet

• healthy eating

• nutrition

• balanced diet

1.3 Describe the function and metabolism of:

• macronutrients

• micronutrients

1.4 Explain the main food groups and the nutrients they contribute to the diet

1.5 Identify the calorific value of nutrients

1.6 Explain the common terminology used in nutrition including:

• UK dietary reference values (DRV)

• recommended daily allowance (RDA)

• recommended daily intake (RDI)

• glycemic Index

1.7 Interpret food labelling information

1.8 Explain the significance of healthy food preparation

1.9 Explain the relationship between nutrition, physical activity, body composition and health including:

• links to disease / disease risk factors

• cholesterol

• types of fat in the diet

2. Understand key guidelines in relation to nutrition

2.1 Identify the range of professionals and professional bodies involved in the area of nutrition

2.2 Explain key healthy eating advice that underpins a healthy diet

2.3 Describe the nutritional principles and key features of the National food model/guide

2.4 Define portion sizes in the context of the National food model/guide

2.5 Explain how to access reliable sources of nutritional information

2.6 Distinguish between evidence-based knowledge versus the unsubstantiated marketing claims of suppliers

3. Understand nationally recommended practice in relation to providing nutritional advice

3.1 Explain professional role boundaries with regard to offering

nutritional advice to clients

3.2 Explain the importance of communicating health risks associated with weight loss fads and popular diets to clients

3.3 Evaluate the potential health and performance implications of severe energy restriction, weight loss and weight gain

3.4 Identify clients at risk of nutritional deficiencies

3.5 Explain how cultural and religious dietary practices can influence nutritional advice

3.6 Describe safety, effectiveness and contraindications relating to protein and vitamin supplementation

3.7 Explain why detailed or complex dietary analysis that incorporates major dietary change should always be referred to a Registered Dietician

4. Understand the relationship between nutrition and physical

activity

4.1 Define the role of carbohydrate, fat and protein as fuels for aerobic and anaerobic energy production

4.2 Explain the components of energy expenditure and the energybalance equation

4.3 Explain how to calculate an estimate of Basal Metabolic Rate(BMR)

4.4 Explain how to estimate energy requirements based on physical activity levels and other relevant factors

4.5 Identify energy expenditure for different physical activities

4.6 Evaluate the nutritional requirements and hydration needs of clients engaged in physical activity

5. Understand how to collect information relating to nutrition

5.1 Explain why it is important to obtain clients’ informed consent before collecting nutritional information

5.2 Describe the information that needs to be collected to offer nutritional advice to clients

5.3 Explain the legal and ethical implications of collecting nutritional information

5.4 Describe different formats for recording nutritional information

5.5 Explain why confidentiality is important when collecting nutritional information

5.6 Describe issues that may be sensitive when collecting nutritional information

5.7 Explain different methods that can be used to measure body composition and health risk in relation to weight

6. Understand how to use nutritional information

6.1 Describe basic dietary assessment methods

6.2 Explain how to analyse and interpret collected information so that clients’ needs and nutritional goals can be identified with reference

to the National food model/guide recommendations

6.3 Describe how to interpret information gained from methods used to assess body composition and health risk in relation to weight

6.4 Explain how to sensitively divulge collected information and ‘results’ to clients

6.5 Explain how to recognise the signs and symptoms of disordered eating and healthy eating patterns

6.6 Describe the key features of the industry guidance note on ‘Managing users with suspected eating disorders’

6.7 Explain the circumstances in which a client should be

recommended to visit their GP about the possibility of referral to a Registered Dietician

7. Understand the principles of nutritional goal setting

with clients

7.1 Explain how to apply the principles of goal setting when offering nutritional advice

7.2 Explain how to translate nutritional goals into basic healthy eating advice that reflects current National guidelines

7.3 Explain when people other than the client should be involved in nutritional goal setting

7.4 Define which other people could be involved in nutritional goal setting

7.5 Identify the barriers which may prevent clients achieving their nutritional goals

7.6 Explain how to apply basic motivational strategies to encourage

healthy eating and prevent non-compliance or relapse

7.7 Explain the need for reappraisal of clients’ body composition and other relevant health parameters at agreed stages of the programme

8. Be able to collect and analyse nutritional

information

8.1 Collect information needed to provide clients with appropriate healthy eating advice

8.2 Record information about clients and their nutritional goals in an approved format

8.3 Analyse collected information including nutritional needs and preferences in relation to the clients’ current status and nutritional goals

9. Be able to apply the principles of nutrition to a physical activity programme

9.1 Access and make use of credible sources of educational

information and advice in establishing nutritional goals with clients

9.2 Design and agree nutritional goals that are compatible with the analysis, accepted good practice and national guidelines

9.3 Ensure that the nutritional goals support and integrate with other programme components

9.4 Agree review points with the clients

9.5 Review the clients’ understanding of how to follow the nutritional advice as part of their physical activity programme

9.6 Monitor, evaluate and review the clients’ progress towards their nutritional goals

Unit 2 Assessment 

External multiple-choice question paper set and marked by Active IQ

Client interview

PAR-Q

Overview of client goals

Evaluation and modification summary