LEVEL 3 NUTRITION & WEIGHT MANAGEMENT CASE-STUDY (75% weighting towards qualification)

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1 LEVEL 3 NUTRITION & WEIGHT MANAGEMENT CASE-STUDY (75% weighting towards qualification) This case study should be carried out on an apparently healthy individual who does not require medical/nutritional intervention from a doctor/dietician e.g. does not have any of the following conditions: Diabetes Eating disorders Crohn s disease Coeliac disease Your client can be selected from a number of sources, this may include: Friends or relatives Partners or spouses Your client should have a measurable goal and require sufficient nutritional advice to enable you to meet the criteria outlined in the case study. You will be expected to demonstrate the ability to apply knowledge and design nutritional plans to meet the individual s needs and wants. The case study will allow you to demonstrate you can meet your client s individual needs and include consideration of the advantages and disadvantages of different types of dietary programmes for the individual. You will be required to set short, medium and long-term goals, taking the health and aspirations of your client into account You will also need to provide an outline of the balance of carbohydrates, fats and proteins (including the types of foods that contain them), based upon the client s needs and wants. Finally you must give general exercise advice (to include lifestyle, sports, cardiovascular and muscular strength and endurance activities, as appropriate) to support the aim of the nutritional programme.

2 SECTION : CLIENT PROFILE A: Client Name: Age: Occupation: Height: Gender: Marital Status: Hobbies / pastimes: Weight: ( mark) Lifestyle overview: provide a summary of your client s lifestyle including information relating to both their social and work life. Cigarette use: How many do they smoke, how long have they smoked and what are your recommendations? Alcohol consumption: How many units per day / week, how do they consume these units (binge / evenly) and what do they drink? Fast food / take away: Provide details of any convenience foods regularly consumed by your client and how often these are eaten? ( marks) B: Calculate your client s daily energy requirements in kilocalories (Kcal s). Please show how you calculated this sum.

3 Innervate Training Limited- All Rights Reserved ( marks) SECTION : NUTRITIONAL PROFILE A. Using the template in the appendix, ask your client to complete a 3 day food diary including both weekend and weekday dietary habits. In the table below, provide a summary of your client s average intake of the following food groups. FOOD GROUP Fruit and vegetables AVERAGE DAILY PORTIONS Bread, rice, potato, pasta and other starchy foods Milk and dairy foods High sugar food and drinks Meat, fish, eggs and beans (and other non-dairy sources of protein) N.B. Ensure that the food diary in the appendix is completed before submitting for marking. (3 marks) B. Using the information gathered in the food diary, complete the Eatwell Plate below indicating in the boxes provided the ACTUAL number of portions your client has consumed of each food group. You should then compare this to the Eatwell Plate guidelines in your student manual to determine your client s nutritional strengths and weaknesses. (3 marks)

4 C: From the information presented on the previous page and the above pyramid, summarise your client s nutritional habits and suggest 3 ways in which your client s eating habits can be improved. These suggestions MUST relate directly to the healthy eating guidelines presented in your manual. D: Complete the following table indicating foods that your client both likes and dislikes. LIKES DISLIKES (3 marks) E: Complete the following questions with your client ensuring you record their answers clearly and accurately.. How many meals does your client eat away from home each week?. Which type of restaurants does your client frequently visit? 3. Who prepares the meals in your client s home? 4. Does your client use any nutritional supplements (meal replacements, protein drinks, energy bars, vitamins or minerals etc), if so which? 5. What types of beverages (tea, coffee, juice, carbonated, diet, milk, alcohol, water, other) and how much of them does your client consume on most days of the week? 6. Who purchases the food in your client s home? 7. How many meals per day does your client eat? 8. Does your client go long periods of time without eating? Give example of when and where. 9. Describe your client s attitude and perception towards foods; do they crave particular foods regularly, if so which? Provide an overview below. ( marks)

5 SECTION 3: EXERCISE & ACTIVITY PROFILE Client Exercise Profile Using the FITT principle, describe your clients current exercise level. (3 marks) Frequency: Intensity: Type : Time: Client Physical Activity Profile Using the FITT principle, describe your client s current physical activity level. (3 marks) Frequency: Intensity: Type : Time: If there are any differences between your client s current & previous level of physical activity / exercise, explain the reasons for these differences. ( Mark) C: EXERCISE PREFERENCES ( Mark) Delete exercises from the table below that your client does not like or wish to participate in. PHYSICAL ACTIVITY PREFERENCES Identify the physical activities your client enjoys performing on a regular basis; this should not include information about exercise or sports performance. SECTION 4: GOAL SETTING A: Identify what your client s goals, aspirations and expectations are in relation to both exercise and nutrition. ( mark) B: What factors are motivating your client to want to achieve these goals? Provide information relating to your clients level of motivation and determination. ( mark) C: Analyse whether your client s goals are realistic and achievable? State why they are or why they are not and provide information on which goals may be more challenging for your client than others. ( marks)

6 D: Based on the information discussed in sections 3 and your client s response to question a, construct realistic short, medium and long term goals for your client based on sound nutritional and exercise principles. (3 marks) Short term Medium term Long term E: Describe how your client s goals will be monitored including strategies to maintain their adherence and progress towards desired outcomes (long term goals). (3 marks) F: Identify any barriers that may prevent your client from achieving their goals. (5 marks) G: Using the barriers identified above, identify how you plan to assist your client overcome these barriers and maximise their potential for achieving their goals. (5 marks) H: Identify the necessary changes your client will need to make to their exercise / activity levels in order to enable them to achieve their goals. (5 Marks)

7 SECTION 5: PLANNING & IMPLEMENTATION Identify a minimum of 5 specific nutritional changes your client will need in order to achieve their short, medium or long term goals. These changes should be centered around achieving RDA s, target weight loss / gains or improving the health profile of your client. You must also provide information regarding why the suggested changes are appropriate to your client. A= 0 marks ( for each change) B= 0 marks ( for each change) A: Change : Why is this change appropriate for your client? B: Why have you selected this change to be implemented? A: Change : Why is this change appropriate for your client? B: Why have you selected this change to be implemented? A: Change 3: Why is this change appropriate for your client?

8 B: Why have you selected this change to be implemented? A: Change 4: Why is this change appropriate for your client? B: Why have you selected this change to be implemented? A: Change 5: Why is this change appropriate for your client? B: Why have you selected this change to be implemented?

9 SECTION 6: SAMPLE MEAL PLANS Based on the recommendations you have given your client and the goals you have set; provide sample eating plans for a typical day. You should also ensure that this meal plan supports your client s goals; think about the energy requirements identified in section. Remember for weight loss programmes you will need to create a deficit whilst weight gain programmes will need to create an energy surplus. SAMPLE MEAL PLAN MEAL Carb g g Fat g Kcal Total Total fluid intake (litres) Clients daily energy requirement

10 SAMPLE MEAL PLAN MEAL Carb g g Fat g Kcal Total Total fluid intake (litres) Clients daily energy requirement

11 Day Food Group Breakfast CLIENT DAILY FOOD DIARY (DAY ) Date: Food Name and Amount : Lunch Dinner

12 Day Food Group Breakfast CLIENT DAILY FOOD DIARY (DAY ) Date: Food Name and Amount : Lunch Dinner

13 Day Food Group Breakfast CLIENT DAILY FOOD DIARY (DAY 3) Date: Food Name and Amount : Lunch Dinner

14 Day Food Group Breakfast CLIENT DAILY FOOD DIARY (DAY 4) Date: Food Name and Amount : Lunch Dinner

15 Signature of Authenticity I hereby sign electronically (by checking the box below)) to confirm that the contents of this casestudy is completely my own work and that all information relating to my client I genuine and true to the best of my knowledge. Date:

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