HSC07 Scheme of Work V1
A Level Health & Social Care/Schemes of work/Version 1.0
Unit Title HSC07: Food and Fitness (Optional)
This unit aims to develop your knowledge and understanding of food components and balanced diets required to meet the dietary and nutritional
needs of different client groups and a range of different aspects of exercise which help maintain the fitness, health and well-being of individuals.
Method of assessment – a written examination of two hours
Topic
Learning objectives/understanding
3.7.1
Exerciserelated
fitness and
nutrients in
food.
You need to have a broad
understanding of the main
components of food and their
functions in contributing to fitness,
health and well-being. You should
understand that there are many
different kinds of exercise-related
fitness which enable the human body
to function to maximum physical
efficiency.
Key
terms/definitions/notes
Main components of
food.
Suggested activities Resources
R Smithson
AQA A2 Health
Pgs 78-86 – exercise related fitness.
Functions of these
components.
Main components of food to include
carbohydrates, fats and protein.
Exercise related fitness
http://www.netdoctor.co.uk/focus/nut
rition/
You should understand:

aerobic fitness as the ability to
endure or sustain work for
long periods (generally any
activity under twelve minutes
is not fully aerobic); you
http://www.nutrition.org.uk/
Aerobic fitness
Get students to write
types of aerobic
fitness they have
encountered.
1
Examining Food and Nutrition for
GCSE by Jenny Ridgwell
HSC07 Scheme of Work V1
should know that aerobic
fitness requires effective
external respiration, oxygen
transport from lungs to cells
and oxygen use within the cell;
the measurement of aerobic
fitness (VO2 max) should also
be known, and the typical
difference in this measurement
between males and females;
the short-term and long-term
physiological effects of regular
exercise and training on
aerobic fitness should be
known


use of/metabolism of
carbohydrates for energy
(classified into sugars,
starches and non-starch
polysaccharides (NSP);
functions should include
energy supply and the effects
of NSP on the digestive tract;
fibre in soluble forms and the
probable link to lowering
blood cholesterol)
use of/metabolism of fats for
energy (i.e. saturated, monounsaturated and
polyunsaturated; fats and oils
as energy sources, for
Carbohydrates
Produce a fact sheet
on each main food
component
Fats
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HSC07 Scheme of Work V1
insulation against heat loss
and for use in protective
layers; you should also know
that cholesterol is a fat-like
substance with both useful
and harmful effects)
Proteins

use of/metabolism of proteins
for energy (composed of
amino acids, some of which
can be synthesised and some
of which must be taken in the
diet. Protein function including
growth, repair and
maintenance of the body and
as hormones and antibodies)

Muscular fitness
muscular fitness, i.e. strength
and stamina tocope with the
stresses of everyday life.
Strength should be understood
in terms of both
maximumstrength and
dynamic strength (power).
Mobility should also be
understood as the ability to
move with speed, balance
and/or endurance. Flexibility
is defined as the range of
movement possible by the
whole body or part of the
body around a single joint.
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HSC07 Scheme of Work V1
3.7.2
Minerals,
vitamins and
the
consequence
of deficiency
on the body.
3.7.3
Physical,
social and
psychological
benefits of
regular
exercise


Minerals:
the functions, requirements
and main sources of iron,
calcium, phosphorus, iodine
and zinc and the effects of
deficiency of these
Vitamins:
the functions, requirements
and main sources of
vitamins, including fat-soluble
A, D, E and K and watersoluble B1 (thiamine), B2
(riboflavin), B3 (niacin), B9
(folic acid), B12 (cobalamin)
and C (ascorbic acid) and the
effects of deficiency of these.
You should know the following
different benefits:

controlling stress by using
exercise to reduce blood
pressure, improve
concentration span, improve
decision-making, and improve
sleeping pattern and lower
anxiety; exercise may also
help prevent indigestion,
palpitations and ‘muscular’
aches and pains
Minerals to include:
 Iron
 Calcium
 Phosphorus
 Iodine
 Zinc
http://www.netdoctor.co.uk/focus/nut
rition/
http://www.nutrition.org.uk/
Examining Food and Nutrition for
GCSE by Jenny Ridgwell
Vitamins to include:
 A
 D
 E
 K
 B1, B2, B3, B9,
B12
 C
Benefits of exercise
Controlling stress
4
R Smithson
AQA A2 Health
Pgs 101-104
HSC07 Scheme of Work V1

raising self-esteem by
promoting positive mental
attitude and developing selfconfidence and the ‘feel good’
factor;. you will need to have a
basic understanding that these
changes are linked to
chemical production in the
body
Raising self-esteem

combating ageing by
maintaining body system
effectiveness, i.e. respiratory,
circulatory, digestive and
musculo-skeletal; you should
also appreciate that many
age-related diseases and
disorders can be reduced or
prevented by regular exercise,
e.g. thrombosis,
atherosclerosis and
osteoporosis
Combating ageing

balanced diet and weight
control: i.e. the effects of
exercise on appetite, the
energy equation and the food
groups associated with
powering exercise; including
the principles of maintaining a
balanced diet including:
adequate amounts of
Balanced diet and weight
control
5
HSC07 Scheme of Work V1

3.7.4
Exercise for
disease
prevention
and
regulation
nutrients; the dangers of
excesses/deficiencies;
the importance of variety in a
balanced diet
social benefits, i.e. exercise
taken in groups and
contributing to the emotional
and social well-being of
individuals.
You should have a broad range of
knowledge relating to the beneficial
effects of regular exercise on major
diseases and disorders. This should
cover:


diseases that can be
prevented by regular exercise,
e.g. heart diseases,
cardiovascularincident
(stroke), type 2 diabetes and
diseasesassociated with
obesity
diseases that may be
improved or regulated by
regular exercise, e.g. type 1
diabetes, hypertension.
Social benefits
R Smithson
AQA A2 Health
Pgs 95-101
Disease prevention
Regulation
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HSC07 Scheme of Work V1
3.7.5
Exercise and
food
programmes
for different
individuals
You should be able to recommend
suitable exercise programmes to
improve the fitness of a wide range of
clients including those who wish to
use exercise to:




3.7.6
Barriers to
participation
in regular
exercise
Food programmes
Students could visit
health fitness suites
either at school or a
local gym to see
types of programmes
available.
R Smithson
AQA A2 Health
Pgs 113-117
control weight (food menus for
those who want to lose weight
and macro and micro nutrients
required for individuals.)
rehabilitate following illness
prevent and regulate disease
combat ageing
You should be able to recognise
common barriers to
regular exercise and to suggest
realistic ways to overcome them.
These barriers include:




Exercise programmes
Barriers to exercise
costs
skills and fitness levels
facility locations
work and family commitments.
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R Smithson
AQA A2 Health
Pgs 109-113
HSC07 Scheme of Work V1
3.7.7
Safety in
physical
activity
You should be aware of the principles Safety and principles of
of good practice and safety when
good practice
taking part in physical activity. This
includes the importance of:





medical checks and expert
advice before starting physical
activity
appropriate equipment and
clothing
warm-up and warm-down
programmes
correct use of monitoring
equipment
drinking water to avoid
dehydration and as: an aid
to digestion; an essential for
chemical reactions; a
lubricant for joints and cells
and for helping regulate body
temperature. The physiological
basis of each of these should
be known, as should the
physiological consequences of
failing to follow these
practices.
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Students could visit
health fitness suites
either at school or a
local gym to look at
safety.
R Smithson
AQA A2 Health
Pgs 105-109
HSC07 Scheme of Work V1
3.7.8
Standard
monitoring
methods and
tables
You should be able to understand,
recognise and use the following
tables and measures:




Use of tables and
monitoring methods
standard height and weight
charts, BMI measurements
and tables
resting pulse rates and
recovery pulse timings
lung function tests, e.g.
spirometry for tidal volume,
minute ventilation and peak
flow
perceived exertion scales, e.g.
Borg
You should be able to identify the
strengths and limitations of these
different measures.
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Students could use
R Smithson
the measurements for AQA A2 Health
themselves or as a
Pgs 86-95
class take
measurements in
order to understand
them
HSC07 Scheme of Work V1
3.7.9
Control
Mechanisms
You will need to know how pulse,
body temperature,
blood pressure and lung function are
controlled. This will include the role of
the nervous system and
understanding the role of
homeostasis as the process used by
the body to maintain a stable
environment. This includes the
principle of negative feedback. You
should understand specifically how
homeostatic mechanisms control:
 body temperature, i.e. the role
of the hypothalamus and the
changes that occur involving
muscles and skin blood
vessels when body
temperature changes;
 heart rate, i.e. the role of the
sinoatrial node (pacemaker),
adrenalin and noradrenalin;
 respiratory rate, i.e. the role of
the brain’s respiratory centre
monitoring carbon dioxide
levels.
Control mechanisms:




Pulse
Body temperature
Blood pressure
Lung function
Role of nervous system
Homeostasis
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R Smithson
AQA A2 Health
Pgs 279-288
A Level PE textbooks may help
here.
HSC07 Scheme of Work V1
3.7.10 Assessment.
You will be assessed on your knowledge, understanding and skills relating to food and fitness through a written examination of two hours.
There will be four compulsory structured questions which will include short-answer and free response items. These will require you to
demonstrate and apply your knowledge, understanding and skills in different contexts appropriate to food and fitness.
You will also be required to analyse research data, including numerical data, relating to relevant food and fitness issues and to evaluate
evidence, make judgements and draw conclusions.
The questions will be drawn from each of the following nine areas of the unit:









exercise related fitness and nutrients in food
minerals, vitamins and the consequences of deficiency on the body
physical, social and psychological benefits of regular exercise
standard monitoring methods and tables
control mechanisms
safety in physical activity
barriers to participation in regular exercise
exercise for disease prevention and regulation
exercise and food programmes for different individuals.
To gain high marks in your written examination you should ensure that:





your answers show a good level of detail, depth, relevance and accuracy
you apply knowledge, understanding and skills to the material presented in the questions successfully
data analysis is thorough and produces clear, logical reasoning and judgements
suggestions and opinions are supported by the data and the material covered in all areas of the unit
conclusions are consistent with the data and level of detail.
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