NZQA registered unit standard
6572 version 6
Page 1 of 5
Title
Apply the principles of nutrition to people involved in physical
activity
Level
4
Credits
4
Purpose
People credited with this unit standard are able to: explain the
relationship between nutrients and physical activity; explain the
relationship between fluid replacement and physical activity,
and prepare to manage fluid replacement; provide nutritional
guidelines for people in physical activity to meet their unique
nutritional requirements and for all stages of participation in
physical activity and travel; and demonstrate the ability to
interpret food labels.
Classification
Fitness > Exercise Prescription
Available grade
Achieved
Entry information
Unit 6571, Demonstrate relevance of principles of nutrition to
health or demonstrate equivalent knowledge and skills.
Recommended skills
and knowledge
Explanatory notes
New Zealand follows the Australian Recommended Dietary Intakes (RDI).
Outcomes and evidence requirements
Outcome 1
Explain the relationship between nutrients and physical activity.
Range
carbohydrates, protein, fat, vitamins, minerals.
Evidence requirements
1.1
The use of nutrients by the body is described in terms of storage and function.
1.2
Explanation establishes nutrients used during physical activity in terms of how
and when they are used.
Range
intensity and duration of the physical activity, conditioning of the
athlete, timing of nutrient use in relation to activity.
Skills Active Aotearoa Limited
SSB Code 101576
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
6572 version 6
Page 2 of 5
Outcome 2
Explain the relationship between fluid replacement and physical activity, and prepare to
manage fluid replacement.
Evidence requirements
2.1
The effects of substances on fluid replacement are described in terms of
implications for physical activity.
Range
2.2
Explanation of steps to remain hydrated identifies practical management
techniques for people involved in physical activity.
Range
2.3
effects – kidney function, heart function, temperature regulation,
work capacity, heat stroke, heat exhaustion.
Signs of dehydration are described in terms of perceived symptoms and
observable effects.
Range
2.5
assess the environment and physical exertion of the athletes;
determine fluid needs; identify optimal type of fluid and timing of
fluid intake before, during and after physical activity; monitor fluid
status by weighing; recognise that onset of thirst is a delayed sign;
consider clothing and/or equipment.
The effects of dehydration are outlined in relation to health and physical activity.
Range
2.4
substances – electrolyte substances, sodium, alcohol, caffeine,
liquid supplements, water, diuretics.
perceived symptoms – dizziness, headaches feeling of nausea,
muscle cramps;
observable effects – loss of coordination, dark urine, weight loss,
reduced urination.
Steps to manage dehydration are described in relation to health and physical
activity.
Range
assessment processes; identify signs and/or symptoms; develop
strategy including the environment, activity level and type, volume
and frequency of fluid intake; implement and monitor immediate
treatment; paramedical and/or medical treatment if required.
Skills Active Aotearoa Limited
SSB Code 101576
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
6572 version 6
Page 3 of 5
Outcome 3
Provide nutritional guidelines for people in physical activity to meet their unique nutritional
requirements and for all stages of participation in physical activity and travel.
Evidence requirements
3.1
General nutritional guidelines are explained for before, during and after a
specified physical activity.
Range
3.2
Nutritional guidelines are explained for all modes of travel when people are
away from their usual environment.
Range
3.3
energy balance, fluid requirements, familiarity of foods and fluids,
consideration of motion of mode of travel, time available to eat,
boredom, food moderation and/or boundaries, food safety and
hygiene.
General nutritional guidelines are applied to targeted individuals participating in
specified physical exercise.
Range
3.4
timing, quantity, glycemic index, concentration of fluid, ratio of fat,
protein, a carbohydrate in food, and/or fluid.
food groups – breads, grains and cereals; fruit and vegetables;
dairy products; meat and meat substitutes; fats and oils;
nutrients – saturated fat, monounsaturated fat, polyunsaturated
fat, complex carbohydrates, simple carbohydrates, protein;
profile of targeted individuals – age, gender, weight, occupational
activity, duration of exercise, intensity of exercise, frequency of
exercise.
Methods of dietary assessment are identified and critiqued in terms of their
value for monitoring individual nutrition and establishing nutritional guidelines for
groups.
Range
methods – food frequency questionnaire, 24 hour recall, food
history interview, multiday food record;
critique – accuracy; motivation of participant; number of days;
representation of selected days; time of day; location; food and
fluid preparation; mental state at time of ingestion; volume and
relative proportion of carbohydrate, protein, fat, fibre, fluid, alcohol
and supplements.
Outcome 4
Demonstrate the ability to interpret food labels.
Evidence requirements
4.1
RDI are explained in terms of their development and application to individuals
and groups.
Skills Active Aotearoa Limited
SSB Code 101576
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
4.2
Nutrient information on food and fluid labels is analysed, where available, and
the adequacy of information is established for nutritional guidance of individuals.
nutrient – fat, carbohydrate, protein and where available saturated
fat, monounsaturated fat, polyunsaturated fat, complex
carbohydrates, simple carbohydrates, additives, preservatives.
Range
4.3
Percentage of each nutrient by weight and by energy value is differentiated and
each is calculated from information available on food labels.
nutrient – fat, carbohydrate, protein and, where available,
saturated fat, monounsaturated fat, polyunsaturated fat, complex
carbohydrates, simple carbohydrates.
A minimum of three food labels must be analysed.
Range
4.4
6572 version 6
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The effect of additives and preservatives is explained in relation to the nutrient
values identified on the food labels.
Planned review date
31 December 2012
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
17 May 1996
31 December 2012
Revision
2
19 February 1998
31 December 2012
Review
3
30 August 1999
31 December 2012
Review
4
12 February 2001
31 December 2012
Rollover and
Revision
5
16 April 2010
31 December 2012
Rollover and
Revision
6
20 May 2011
N/A
Consent and Moderation Requirements (CMR) reference
0099
This CMR can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Please note
Providers must be granted consent to assess against standards (accredited) by NZQA, or
an inter-institutional body with delegated authority for quality assurance, before they can
report credits from assessment against unit standards or deliver courses of study leading
to that assessment.
Industry Training Organisations must be granted consent to assess against standards by
NZQA before they can register credits from assessment against unit standards.
Skills Active Aotearoa Limited
SSB Code 101576
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
6572 version 6
Page 5 of 5
Providers and Industry Training Organisations, which have been granted consent and
which are assessing against unit standards must engage with the moderation system that
applies to those standards.
Requirements for consent to assess and an outline of the moderation system that applies
to this standard are outlined in the Consent and Moderation Requirements (CMRs). The
CMR also includes useful information about special requirements for organisations wishing
to develop education and training programmes, such as minimum qualifications for tutors
and assessors, and special resource requirements.
Comments on this unit standard
Please contact Skills Active Aotearoa Limited info@skillsactive.org.nz if you wish to
suggest changes to the content of this unit standard.
Skills Active Aotearoa Limited
SSB Code 101576
 New Zealand Qualifications Authority 2016