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By the end of this session you will be able to:-Summarize the structure and function of the digestive system-Explain the meaning of key nutritional terms, including diet, healthy eating, nutrition, balanced diet-Explain the function of macro-nutrients and micro-nutrients-Identify food sources for each of the key nutrients-Identify the calorific value of nutrients-Explain the common terminology used in nutrition including, UK dietary reference values (DRV), recommended daily allowance (RDA), recommended daily intake (RDI), glycemic index-Interpret food labelling information-Explain the significance of healthy food preparation-Explain professional role boundaries with regard to offering nutritional advice to clients-Explain the relationship between nutrition, physical activity, body composition and health including:-Research health and performance implications of diets that encourage severe energy restriction-Identify clients at risk of nutritional deficiencies-Explain the importance of communicating the health risks associated with current weight-loss fads and popular diets to clients-Explain how nutritional intake can influence the actions of certain metabolic hormones-Explain how nutritional intake can influence the actions of certain metabolic hormones-Explain how cultural and religious dietary practices can influence nutritional advice-Describe safety, effectiveness and contraindications relating to protein and vitamin supplementation-Explain how to recognize the signs and symptoms of disordered eating-Explain why detailed or complex dietary analysis that incorporates major dietary change should always be referred to a Registered Dietician-Identify the range of professionals and professional bodies involved in the area of nutrition-Explain how key healthy eating advice that underpins a healthy diet can be applied to clients whose goal is:•Weight loss and health•Fat loss•Hypertrophy•Sports performance--Identify the nutritional principles and key features of the National food model/guide-Define portion sizes in the context of the National food model/guide-Identify reliable sources of nutritional information-Identify energy expenditure for different goals, to include:•Fat loss•Weight loss•Hypertrophy•Sports performance-Recognize the nutritional requirements and hydration needs of clients engaged in physical activity-Recognize the role of carbohydrate, fat and protein as fuels for aerobic and anaerobic energy production-Explain the components of energy expenditure and the energy balance equation-Explain how to calculate an estimate of Basal Metabolic Rate (BMR)-Explain how to estimate energy requirements based on physical activity levels and other relevant factors-Access and make use of credible sources of educational information and advice in establishing nutritional goals with clients-Design and agree nutritional goals that are compatible with the analysis, accepted good practice and national guidelines-Ensure that the nutritional goals support and integrate with other program components-Agree review points with the clients-Review the clients understanding of how to follow the nutritional advice as part of their physical activity program -Monitor, evaluate and review the clients' progress towards their nutritional goals at appropriate times

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