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The Register of Regulated Qualifications

View Unit : Principles of exercise, fitness and health

Unit
Unit Reference Number
A/600/9017
Qualification Framework
QCF
Title
Principles of exercise, fitness and health
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
28
Unit Credit Value
4
Date of Withdrawal
SSAs
8.1 Sport, Leisure and Recreation
Unit Grading Structure
Pass
Assessment Guidance

Refer to Level 2 Fitness Instructing or level 3 Personal Training Assessment Strategy developed by SkillsActive

Learning Outcomes and Assessment Criteria
Learning Outcome - The learner will:Assessment Criterion - The learner can:
1

Understand the effects of exercise on the body

1.1

Describe cardiovascular and respiratory adaptations to endurance/aerobic training

1.2

Identify the short and long term effects of exercise on blood pressure

1.3

Describe the “blood pooling” effect following exercise

1.4

Describe the effects of exercise on bones and joints including the significance of weight bearing exercise

1.5

Describe delayed onset of muscle soreness (DOMS)

1.6

Identify exercises or techniques likely to cause delayed onset of muscle soreness

1.7

Describe the short and long term effects of different types of exercise on muscle

1.8

Describe different exercises that can improve posture

2

Understand the components of fitness

2.1

Define the components of health related fitness

2.2

Define the components of skill related fitness

2.3

Identify the factors that affect health and skill related fitness

3

Understand how to apply the principles and variables of fitness to an exercise programme

3.1

Describe the physiological implications of:

• specificity

• progressive overload

• reversibility

• adaptability

• individuality

• recovery time

3.2

Explain the principles of FITT (Frequency, Intensity, Time and Type)

3.3

Explain the principles of a progressive training programme in developing components of fitness

3.4

Explain how to recognise when and how to regress a training programme

3.5

Explain the principles of adaptation, modification and progression for each component of FITT (Frequency, Intensity, Time and Type)

3.6

Describe the effect of speed on posture, alignment and intensity

3.7

Describe the effect of levers, gravity and resistance on exercise

3.8

Describe the differences between programming exercise for physical fitness and for health benefits

4

Understand the Exercise contraindications and key safety guidelines for special populations

4.1

Describe the exercise contraindications and key safety guidelines for working with older people (50 plus)

4.2

Describe the exercise contraindications and key safety guidelines for working with antenatal and postnatal clients

4.3

Describe the exercise contraindications and key safety guidelines for working with young people (14-16)

4.4

Describe the key safety considerations for working with disabled people

5

Understand how to safely monitor exercise intensity

5.1

Describe the benefits and limitations of different methods of monitoring exercise intensity including:

• the talk test

• Rate of Perceived Exertion (RPE)

• heart rate monitoring and the use of different heart rate zones

6

Understand the health benefits of physical activity

6.1

Describe the health benefits of physical activity

6.2

Describe the effect of physical activity on the causes of certain diseases including:

• Coronary Heart Disease

• Some cancers

• Type 2 Diabetes

• Hypertension

• Obesity

• Osteoporosis

7

Understand the importance of healthy eating

7.1

Describe the national food model/guide

7.2

Describe key healthy eating advice that underpins a healthy diet

7.3

Explain the importance of adequate hydration

7.4

Explain professional role boundaries in relation to offering nutritional advice

7.5

Explain the dietary role of the key nutrients

7.6

Identify the common dietary sources of the key nutrients

7.7

Describe the energy balance equation

7.8

Explain the health risks of poor nutrition

Equivalent Units
There are no equivalences to display.
2.1.3.0L