Study Guide

Objective

Students will be proficient in providing nutritional instructions and advice taking into account the customer's physical activeness, age and other individual, food-related needs.

Content

The impact of exercise on energy and nutrient requirements
Food related special requirements
Assessing the nutritional content of diet
Nutritional counselling

Evaluation scale

0 - 5

Assessment criteria, excellent (5)

Excellent (5)
The students are able to use nutritional concepts competently and in a versatile manner and can extensively describe health promoting nutrition and the dietary needs of physically active people. They are able to evaluate food diaries and to provide dietary guidance critically using the knowledge studied during the course in a variety of ways.
The students are able to work as team members promoting and developing the team's activities and applying ethical principles.

Assessment criteria, good (3)

Good (3-4)
The students are able to use nutritional concepts consistently and and can describe and validate health promoting nutrition and the dietary needs of physically active people. They are able to evaluate food diaries and to provide dietary guidance using the knowledge studied during the course.
The students are able to work as team members to achieve common goals and justify their activities using ethical principles.

Assessment criteria, satisfactory (1)

Satisfactory (1-2)
The students can use fundamental nutritional concepts appropriately and can describe a health promoting diet and how physical activity affects dietary needs. The students are able to evaluate food diaries and provide dietary guidance under supervision.
The students are able to work as team members and to take responsibility.