This document provides guidance for tutors and students on a unit related to understanding how to support participants' lifestyles through coaching programs. It outlines the unit learning outcomes which include understanding how to support physical conditioning, provide nutritional advice, develop mental skills, and provide lifestyle support within annual coaching programs. It provides assessment criteria and ranges for each outcome. It also includes information on nutrition, including the roles of carbohydrates, fats, proteins, vitamins, minerals, and water in the body and for sport. Sample discussion questions are provided to help students understand key nutrition concepts.

1. Unit 321
Understanding how to support participant(s)’ lifestyle through coaching
programmes
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)

2. Unit 321
Understanding how to support participant(s)’ lifestyle through coaching
programmes
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)

3. Unit 321
Understanding how to support participant(s)’
lifestyle through coaching programmes
Unit aim
This unit assesses the coach’s understanding of how to support participant(s)’ lifestyle and physical
and mental wellbeing during participation in sport-specific annual coaching programmes.
Learning outcomes
There are four outcomes to this unit. The learner will be able to:
321.1: Understand how to support participant(s)’ physical conditioning within sport-specific annual
coaching programmes
321.2: Understand how to provide participant(s) with nutritional advice within sport-specific
annual coaching programmes
321.3: Understand how to develop participant(s)’ mental skills within sport-specific annual
coaching programmes
321.4: Understand how to provide participant(s) with lifestyle support within sport-specific annual
coaching programmes
Guided learning hours
It is recommended that 18 hours should be allocated for this unit. This may be on a full-time or
parttime
basis.
Level 2 Award, Certificate & Diploma in Increasing Participation in Sport and Active Leisure in Community Settings (QCF) (4863-26)

4. The greatest
discovery of
my generation
is that a
human being
can alter his
life by altering
his attitudes
Level 2 Award, Certificate & Diploma in Increasing Participation in Sport and Active Leisure in Community Settings (QCF) (4863-26)

5. Outcome 1 Understand how to support participant(s)’ physical
conditioning within sport-specific annual coaching programmes
Assessment Criteria
The learner can:
1. describe the components of fitness and physical capabilities required for specific
sports
2. describe the principles of participant development
3. explain the principles of training and injury prevention
4. evaluate the range of methods of training different physical components
Level 2 Award, Certificate & Diploma in Increasing Participation in Sport and Active Leisure in Community Settings (QCF) (4863-26)

6. Outcome 1 Understand how to support participant(s)’ physical
conditioning within sport-specific annual coaching programmes
Assessment Criteria
The learner can:
5. describe each of the following in relation to specific sports:
• Basic anatomy
• Biomechanical principles
• Physiology
6. analyse a range of basic sport-specific physical testing protocols
7. analyse the principles and different methods of enhancing recovery between
sessions.
Level 2 Award, Certificate & Diploma in Increasing Participation in Sport and Active Leisure in Community Settings (QCF) (4863-26)

7. Outcome 1 Understand how to support participant(s)’ physical
conditioning within sport-specific annual coaching programmes
Range
Components
Strength, flexibility, stamina, speed, body composition
Physical capabilities
Running, jumping, twisting turning, striking, catching, swimming, cycling
Principles
Warming up, cooling down, appropriate, progressive, overtraining
Protocols
Bleep test, VO2 max, sit and reach, skinfold tests, Illnois agility run, vertical jump, sprint,
handgrip
Level 2 Award, Certificate & Diploma in Increasing Participation in Sport and Active Leisure in Community Settings (QCF) (4863-26)

8. 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
Give them the ‘power of choice &
Responsibility
Level 2 Award, Certificate & Diploma in Increasing Participation in Sport and Active Leisure in Community Settings (QCF) (4863-26)

9. Outcome 2 - Understand how to provide participant(s) with
nutritional advice within sport-specific annual coaching
programmes
Assessment Criteria
The learner can:
1. describe the different food groups
2. explain the principles of sports nutrition
3. explain how energy intake and expenditure affect sports performance
4. describe the principles of hydration and its effects on sports performance
5. explain the impacts of participant(s)’ weight management and how sharing of
responsibilities can be facilitated
6. describe nutrition and hydration strategies for 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)

10. Outcome 2 - Understand how to provide participant(s) with
nutritional advice within sport-specific annual coaching
programmes
Range
Food/nutritional groups
Protein, carbohydrates, water, fibre, fat, dairy
Principles
Specificity, timing, balanced, recovery
Level 2 Award, Certificate & Diploma in Increasing Participation in Sport and Active Leisure in Community Settings (QCF) (4863-26)

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

12. Outcome 3 - Understand how to develop participant(s)’ mental
skills within sport-specific annual coaching programmes
Assessment Criteria
The learner can:
1. describe the key mental skills that impact on participant performance and skill
development
2. identify sport-specific mental capabilities and how to profile participant(s)’ mental
skills
3. explain the principles of developing participant(s)’ mental skills
4. describe how to plan interventions to develop participant(s)’ mental skills in relating
to both training and competition.
Level 2 Award, Certificate & Diploma in Increasing Participation in Sport and Active Leisure in Community Settings (QCF) (4863-26)

13. Outcome 3 - Understand how to develop participant(s)’ mental
skills within sport-specific annual coaching programmes
Range
Mental skills
Control, commitment, confidence, concentration, competitiveness, resilience
Mental capabilities
Thought, tactical awareness, intuition, imagination
Level 2 Award, Certificate & Diploma in Increasing Participation in Sport and Active Leisure in Community Settings (QCF) (4863-26)

14. 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)

15. Outcome 4 - Understand how to provide participant(s) with
lifestyle support within sport-specific annual coaching
programmes
Assessment Criteria
The learner can:
1. describe sport-specific procedures for drug testing
2. explain how participant(s) comply with procedures for drug testing
3. explain the coach’s and participant(s)’ responsibilities in making checks when taking
supplementation or medicines
4. explain the impacts of participant(s)’ injury management on training and
competition.
Level 2 Award, Certificate & Diploma in Increasing Participation in Sport and Active Leisure in Community Settings (QCF) (4863-26)

16. Outcome 4 - Understand how to provide participant(s) with
lifestyle support within sport-specific annual coaching
programmes
Range
Procedures
Testing methods, random sampling
Level 2 Award, Certificate & Diploma in Increasing Participation in Sport and Active Leisure in Community Settings (QCF) (4863-26)

17. What is Nutrition?
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.
Level 2 Award, Certificate & Diploma in Increasing Participation in Sport and Active Leisure in Community Settings (QCF) (4863-26)

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

19. 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)

20. 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)

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

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

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

24. Minerals
Minerals
There 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, meat
All minerals are vital and are required for a number of functions in the body.
Minerals are inorganic (cannot be broken down).
Level 2 Award, Certificate & Diploma in Increasing Participation in Sport and Active Leisure in Community Settings (QCF) (4863-26)

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