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 / Key terms/definitions/notes / Suggested activities / Resources
3.7.1
Exercise-related fitness and nutrients in food. / You need to have a broad understanding of the main
components of food and their functions incontributing to fitness, health and well-being. Youshould understand that there are many different kindsof exercise-related fitness which enable the humanbody to function to maximum physical efficiency.
You should understand:
  • aerobic fitness as the ability to endure or sustainwork for long periods (generally any activity undertwelve minutes is not fully aerobic); you shouldknow that aerobic fitness requires effectiveexternal respiration, oxygen transport from lungsto cells and oxygen use within the cell; themeasurement of aerobic fitness (VO2 max) shouldalso be known, and the typical difference in thismeasurement between males and females; theshort-term and long-term physiological effects ofregular exercise and training on aerobic fitnessshould be known
  • use of/metabolism of carbohydrates for energy
(classified into sugars, starches and non-starchpolysaccharides (NSP); functions should includeenergy supply and the effects of NSP on thedigestive tract; fibre in soluble forms and the probable link to lowering blood cholesterol)
  • use of/metabolism of fats for energy (i.e.saturated, mono-unsaturated and polyunsaturated; fats and oils as energy sources,for insulation against heat loss and for use inprotective layers; you should also know thatcholesterol is a fat-like substance with both usefuland harmful effects)
  • use of/metabolism of proteins for energy(composed of amino acids, some of which can besynthesised and some of which must be taken inthe diet.Protein function including growth, repairand maintenance of the body and as hormonesand antibodies)
  • muscular fitness, i.e. strength and stamina tocope with the stresses of everyday life. Strengthshould be understood in terms of both maximumstrength and dynamic strength (power). Mobilityshould also be understood as the ability to movewith speed, balance and/or endurance. Flexibility
is defined as the range of movement possible bythe whole body or part of the body around asingle joint. / Main components of food.
Functions of these components.
Exercise related fitness
Aerobic fitness
Carbohydrates
Fats
Proteins
Muscular fitness / Get students to write types of aerobic fitness they have encountered.
Produce a fact sheet on each main food component / R Smithson
AQA A2 Health
Pgs 78-86 – exercise related fitness.
Main components of food to include carbohydrates, fats and protein.


Examining Food and Nutrition for GCSEby Jenny Ridgwell
3.7.2
Minerals, vitamins and the consequence of deficiency on the body. /
  • Minerals:
the functions, requirements and main sources ofiron, calcium, phosphorus, iodine and zinc andthe effects of deficiency of these
  • Vitamins:
the functions, requirements and main sources ofvitamins, including fat-soluble A, D, E and K andwater-soluble B1 (thiamine), B2 (riboflavin), B3(niacin), B9 (folic acid), B12 (cobalamin) and C(ascorbic acid) and the effects of deficiency ofthese. / Minerals to include:
  • Iron
  • Calcium
  • Phosphorus
  • Iodine
  • Zinc
Vitamins to include:
  • A
  • D
  • E
  • K
  • B1, B2, B3, B9, B12
  • C
/

Examining Food and Nutrition for GCSEby Jenny Ridgwell
3.7.3
Physical, social and psychological benefits of regular exercise / You should know the following different benefits:
  • controlling stress by using exercise to reduce blood pressure, improve concentration span,improve decision-making, and improve sleepingpattern and lower anxiety; exercise may also helpprevent indigestion, palpitations and ‘muscular’
aches and pains
  • raising self-esteem by promoting positive mental
attitude and developing self-confidence and the‘feel good’ factor;. you will need to have a basicunderstanding that these changes are linked to chemical production in the body
  • combating ageing by maintaining body system
effectiveness, i.e. respiratory, circulatory, digestiveand musculo-skeletal; you should also appreciatethat many age-related diseases and disorders canbe reduced or prevented by regular exercise, e.g.thrombosis, atherosclerosis and osteoporosis
  • balanced diet and weight control: i.e. the effectsof exercise on appetite, the energy equation andthe food groups associated with poweringexercise; including the principles of maintaining a
balanced diet including: adequate amounts ofnutrients; 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-beingof individuals. / Benefits of exercise
Controlling stress
Raising self-esteem
Combating ageing
Balanced diet and weight control
Social benefits / R Smithson
AQA A2 Health
Pgs 101-104
3.7.4
Exercise for disease prevention and regulation / You should have a broad range of knowledge relatingto the beneficial effects of regular exercise on majordiseases and disorders. This should cover:
  • diseases that can be prevented by regularexercise, 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. / Disease prevention
Regulation / R Smithson
AQA A2 Health
Pgs 95-101
3.7.5
Exercise and food programmes for different individuals / You should be able to recommend suitable exerciseprogrammes to improve the fitness of a wide range of
clients including those who wish to use exercise to:
  • control weight (food menus for those who want tolose weight and macro and micro nutrientsrequired for individuals.)
  • rehabilitate following illness
  • prevent and regulate disease
  • combat ageing
/ Exercise programmes
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
3.7.6
Barriers to participation in regular exercise / You should be able to recognise common barriers to
regular exercise and to suggest realistic ways toovercome them.
These barriers include:
  • costs
  • skills and fitness levels
  • facility locations
  • work and family commitments.
/ Barriers to exercise / R Smithson
AQA A2 Health
Pgs 109-113
3.7.7
Safety in physical activity / You should be aware of the principles of goodpractice and safety when taking part in physicalactivity. This includes the importance of:
  • medical checks and expert advice before startingphysical 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 helpingregulate body temperature.The physiological basis of each of these should beknown, as should the physiological consequences of failing to follow these practices. / Safety and principles of good practice / 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
3.7.8
Standard monitoring methods and tables / You should be able to understand, recognise and usethe following tables and measures:
  • standard height and weight charts, BMImeasurements and tables
  • resting pulse rates and recovery pulse timings
  • lung function tests, e.g. spirometry for tidalvolume, minute ventilation and peak flow
  • perceived exertion scales, e.g. Borg
You should be able to identify the strengths andlimitations of these different measures. / Use of tables and monitoring methods / Students could use the measurements for themselves or as a class take measurements in order to understand them / R Smithson
AQA A2 Health
Pgs 86-95
3.7.9
Control Mechanisms / You will need to know how pulse, body temperature,
blood pressure and lung function are controlled. Thiswill include the role of the nervous system and
understanding the role of homeostasis as the processused by the body to maintain a stable environment.This includes the principle of negative feedback. You
should understand specifically how homeostaticmechanisms control:
  • body temperature, i.e. the role of thehypothalamus and the changes that occurinvolving muscles and skin blood vessels whenbody 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’srespiratory centre monitoring carbon dioxide levels.
/ Control mechanisms:
  • Pulse
  • Body temperature
  • Blood pressure
  • Lung function
Role of nervous system
Homeostasis / R Smithson
AQA A2 Health
Pgs 279-288
A Level PE textbooks may help here.

3.7.10Assessment.

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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