Level 2 Award, Certificate & Diploma in Increasing Participation in Sport and Active Leisure in Community Settings (QCF) (4863-26)

Unit 224 Supporting participant(s)’ lifestyle through coaching sport

Tutor Guidance

1. Explain the unit outcomes and check understanding.2. Present students with unit assessments and processes for submission.3. Utilise the PowerPoint to support lesson delivery, and student understanding.4. Allow for students to record lesson information to support them in their assessment.5. Consolidate after each lesson.6. Link theory lesson outcomes with practical delivery.7. Consolidate and link the practical and theory aspects with the unit outcomes and assessment.8. Utilise any and all resources to support and deliver the unit outcomes for example – quizzes,

risk assessments, health and safety checklist, injuries in football, video clips.

Level 2 Award, Certificate & Diploma in Increasing Participation in Sport and Active Leisure in Community Settings (QCF) (4863-26)

Unit 224 Supporting participant(s)’ lifestyle through coaching sport

Student Guidance

1. Review the unit standards, on Blackboard.2. Access unit assessment from Blackboard.3. Save assessment in your documents.4. Take part within group discussions.5. Record notes/ findings from both practical and theory lessons.6. Ask questions, to establish understanding.7. Take active role within practical lessons.8. Clear submission date and procedure.9. Clearly read the assessment requirements for example, prepare a presentation, write a report,

produce a leaflet.

Level 2 Award, Certificate & Diploma in Increasing Participation in Sport and Active Leisure in Community Settings (QCF) (4863-26)

Unit 224 Supporting participant(s)’ lifestyle through

coaching sport

Unit aimThis unit assesses the coach’s understanding of the lifestyle factors of nutrition, physicalconditioning, mental preparation and awareness of drugs, which underpin performance in sport.

Learning outcomesThere are four outcomes to this unit. The learner will be able to:224.1 Understand basic nutrition and hydration principles for sports performance224.2 Understand physical conditioning for sport224.3 Understand principles of mental preparation in sport224.4 Understand how to support participant awareness of drugs in sport

Guided learning hoursIt is recommended that 16 hours should be allocated for this unit. This may be on a full-time or part-timebasis.

Level 2 Award, Certificate & Diploma in Increasing Participation in Sport and Active Leisure in Community Settings (QCF) (4863-26)

The greatest discovery of my generation is that a human being can alter his life by altering his attitudes

They will need a role model

Level 2 Award, Certificate & Diploma in Increasing Participation in Sport and Active Leisure in Community Settings (QCF) (4863-26)

Outcome 1 Understand basic nutrition and hydration principlesfor sports performance

Assessment CriteriaThe learner can:

1. identify the five different food/nutritional groups

2. describe the principles of good nutrition as it relates to sports performance

3. describe the principles of hydration

Level 2 Award, Certificate & Diploma in Increasing Participation in Sport and Active Leisure in Community Settings (QCF) (4863-26)

Outcome 1 Understand basic nutrition and hydration principlesfor sports performance

Assessment CriteriaThe learner can:

4. identify the signs and symptoms of dehydration

5. describe the principles of weight management as appropriate to specific sports

6. explain how best to achieve optimum nutrition and hydration levels before, during and after training and competition.

Level 2 Award, Certificate & Diploma in Increasing Participation in Sport and Active Leisure in Community Settings (QCF) (4863-26)

Outcome 1 Understand basic nutrition and hydration principlesfor sports performance

RangeFood groupsFruit/vegetables, starchy foods, meat/fish/eggs/beans, milk and dairy, fats and sugars

Nutritional groupsProtein, carbohydrates, water, fibre, fat, vitamins and minerals

PrinciplesSpecificity, timing, balanced, recovery, varied

SignsDry skin, dark urine, skin flushing

SymptomsThirst, lack of concentration, fatigue, chills

Level 2 Award, Certificate & Diploma in Increasing Participation in Sport and Active Leisure in Community Settings (QCF) (4863-26)

A good manager can, at best, make a team 10% better. But a bad manager can make a

team up to 50% worse

Giovanni Trapattoni

Level 2 Award, Certificate & Diploma in Increasing Participation in Sport and Active Leisure in Community Settings (QCF) (4863-26)

Outcome 2 - Understand physical conditioning for sport

Assessment CriteriaThe learner can:

1. identify the components of physical and skill-related fitness

2. describe the physical capabilities required for a sport

3. describe the principles of injury prevention in training

4. describe how to support participant(s) in the management of injury

Level 2 Award, Certificate & Diploma in Increasing Participation in Sport and Active Leisure in Community Settings (QCF) (4863-26)

Outcome 2 - Understand physical conditioning for sport

Assessment CriteriaThe learner can:

5. identify methods of training different physical components in participant(s)

6. identify the basic anatomy and biomechanical demands of a sport related activity

7. identify specific physical testing protocols for a sport related activity

8. identify methods to enhance participant recovery time from session to session.

Level 2 Award, Certificate & Diploma in Increasing Participation in Sport and Active Leisure in Community Settings (QCF) (4863-26)

Outcome 2 - Understand physical conditioning for sport

Range

PhysicalStrength, flexibility, stamina, speed, body composition

Skill relatedCoordination, agility, balance, power, reaction time

ProtocolsBleep test, VO2 max, sit and reach, skinfold tests, Illnois agility run, vertical jump, sprint, handgripMethods

Rest, stretch, cool down, nutrition, rehydration, active recovery, massage, sleep, overtraining

Level 2 Award, Certificate & Diploma in Increasing Participation in Sport and Active Leisure in Community Settings (QCF) (4863-26)

INSERT VISUAL

The challenge can be personal

Level 2 Award, Certificate & Diploma in Increasing Participation in Sport and Active Leisure in Community Settings (QCF) (4863-26)

Outcome 3 Understand principles of mental preparation insport

Assessment CriteriaThe learner can:

1. identify the mental capabilities required for a sport related activity

2. identify key methods for improving participant(s)’:

• confidence• concentration• motivation• emotional control• cohesion

Level 2 Award, Certificate & Diploma in Increasing Participation in Sport and Active Leisure in Community Settings (QCF) (4863-26)

Outcome 3 Understand principles of mental preparation insport

Assessment CriteriaThe learner can:

3. describe the principles of participant(s)’ development at the different stages of cognitive, emotional and social development

4. outline how a coach can profile participant(s)’ mental skills

5. describe the basic coach intervention techniques for developing mental skills for training and competition.

Level 2 Award, Certificate & Diploma in Increasing Participation in Sport and Active Leisure in Community Settings (QCF) (4863-26)

Outcome 3 Understand principles of mental preparation insport

Range

Mental capabilitiesThought, tactical awareness, intuition, imagination, concentration, visualisation, stressManagement

MethodsMental imagery, relaxation, SMART objectives, influencing language

TechniquesCognitive (e.g. mental rehearsal, visualisation), somatic (e.g. relaxation, meditation)

Mental skillsControl, commitment, confidence, concentration, competitiveness, resilience

Level 2 Award, Certificate & Diploma in Increasing Participation in Sport and Active Leisure in Community Settings (QCF) (4863-26)

You don’t have to have been a horse to become a good jockey

Level 2 Award, Certificate & Diploma in Increasing Participation in Sport and Active Leisure in Community Settings (QCF) (4863-26)

Outcome 4 - Understand how to support participant awarenessof drugs in sport

Criteria

The learner can:

1. outline the ethical issues surrounding drug taking in sport

2. identify sources of information on drugs in sport

3. outline the consequences for participant(s) in taking supplementation or prescriptionmedicines.

Level 2 Award, Certificate & Diploma in Increasing Participation in Sport and Active Leisure in Community Settings (QCF) (4863-26)

Outcome 4 - Understand how to support participant awarenessof drugs in sport

RangeEthical issuesEqual conditions, cheating, performer’s health, competitive characteristics, prevalent attitude, media pressure, public expectation, financial rewards

SourcesCoach, officials, National Governing Bodies, World Anti-Doping Agency, publications, internet, consultants

SupplementationProtein, creatine, caffeine, glutamine, omega 3 fatty acids, vitamins, minerals, antioxidants

Prescription medicinesLicensed, regulated, common cures

Level 2 Award, Certificate & Diploma in Increasing Participation in Sport and Active Leisure in Community Settings (QCF) (4863-26)

• INSERT VISUAL

Celebrate success

Level 2 Award, Certificate & Diploma in Increasing Participation in Sport and Active Leisure in Community Settings (QCF) (4863-26)

What is Nutrition?

Nutrition is the science of food involving the process and role of nutrients within the body.

Nutrition can be affected by basically the factors that determine what foods you eat.

A nutrient is a substance found in food that performs one or more roles in the body to help it function (work) properly. For example, providing energy, helping growth, repairing the body, and even reducing the risk of some diseases.

Nutrition

Level 2 Award, Certificate & Diploma in Increasing Participation in Sport and Active Leisure in Community Settings (QCF) (4863-26)

1. Can you name 6 Nutrients that make up a balanced diet?

2. What are there roles in the body and their roles within sport?

Group Discussion

Level 2 Award, Certificate & Diploma in Increasing Participation in Sport and Active Leisure in Community Settings (QCF) (4863-26)

The human body requires energy to function. Energy is used in the body while sleeping, while eating, while exercising – energy is used in the body all the time!

Three nutrients can be used to produce energy in the body; carbohydrates, fats and proteins. So when food is eaten, it is broken up by the body (digested) and energy is released from the foods so the body can use them.

Some energy is lost as heat however. This is one of the reasons why when you exercise and use lots of energy you start to get hot!

The amount of energy in a food is often called the calories or kilocalories, which can always be seen on the label of foods.

Level 2 Award, Certificate & Diploma in Increasing Participation in Sport and Active Leisure in Community Settings (QCF) (4863-26)

Carbohydrates

Carbohydrates are found in many foods but are particularly high in potatoes, cereals, pasta, breads and fruit.

There are two main types of carbohydrates: Simple carbohydrates: These tend to be the sweeter foods, such as chocolates,

sugar, chocolate bar, honey, jam, shortbread, fruit cake, coca-cola, lemonade, fruit

Effect on body = Raises sugar levels in your blood very quickly.

Complex: These carbohydrates are made up of many parts and are in the foods such as potatoes, white bread, whole meal bread, boiled pasta, baked potato, boiled rice, crackers, cornflakes, cereals, baked beans

Effect on body = Raises the sugar levels in your blood at a slower, steadier rate.

Level 2 Award, Certificate & Diploma in Increasing Participation in Sport and Active Leisure in Community Settings (QCF) (4863-26)

Fats - There are several types of fat. The most important are saturated and unsaturated.

• Saturated fat sources: Hard Cheese, Cream, Butter, Bacon, Pork.

• Unsaturated fat sources: Vegetable oil, Margarine, Nuts, olive, avocados.

• Many products contain hidden fat though. For example, pies, pastries, chocolate and cakes – so read the labels!

Fats

Level 2 Award, Certificate & Diploma in Increasing Participation in Sport and Active Leisure in Community Settings (QCF) (4863-26)

Proteins are found in foods such as chicken, tuna and eggs.

• They are made up of small parts that form chains, called amino acids.

• There are two main categories of amino acids:

• Non-essential Amino Acids: This basically means that the body can make these amino acids (proteins), so it is not essential in your diet, but it is still fine to eat them.

• Essential amino acids: There are nine amino acids that the body requires from your diet, as they cannot be made in the body.

• Increasing your protein intake rapidly will not build muscle mass & will deplete your calcium intake.

Protein

Level 2 Award, Certificate & Diploma in Increasing Participation in Sport and Active Leisure in Community Settings (QCF) (4863-26)

Vitamins• Vitamins do not give you usable energy when broken down, but they

help enzymes (which speed up chemical reactions in the body) that release energy from carbohydrates, fats and proteins.

• Vitamins are organic, therefore can be destroyed easily, for example by over cooking food.

• Vitamins are only required in small amounts compared to the larger nutrients such as carbohydrates.

• Different vitamins may be absorbed at different rates, and therefore recommended intakes vary.

Normally a varied diet containing enough portions of fresh fruit and vegetables should meet requirements.

Vitamins

Level 2 Award, Certificate & Diploma in Increasing Participation in Sport and Active Leisure in Community Settings (QCF) (4863-26)

MineralsThere are two types of minerals, Major minerals: examples –• Calcium – Milk, green vegetables. • Phosphorus – Meat, fish.• Magnesium – Nuts, dark green vegetables, chocolate.

Trace minerals : examples: • Iron – Red meats, eggs.• Zinc – Whole grains, meats• Iodine – Seafood, meatAll minerals are vital and are required for a number of functions in the body.

Minerals are inorganic (cannot be broken down).

Minerals

Level 2 Award, Certificate & Diploma in Increasing Participation in Sport and Active Leisure in Community Settings (QCF) (4863-26)

Water: forms about 60% of an adult’s body weight and a higher percentage of a child’s.

Functions of water:

• Carries nutrients and waste products throughout the body• Used in chemical reactions in the body.• Helps cushion and lubricate (oil, grease, to make smooth)

joints and eyes etc.• Helps maintain body temperature• Maintains the amount of blood in the body.

Water