PRINCIPLES OF EXERCISE, FITNESS & HEALTH - 2022/3
Module code: BMS1044
In light of the Covid-19 pandemic the University has revised its courses to incorporate the ‘Hybrid Learning Experience’ in a departure from previous academic years and previously published information. The University has changed the delivery (and in some cases the content) of its programmes. Further information on the general principles of hybrid learning can be found at: Hybrid learning experience | University of Surrey.
We have updated key module information regarding the pattern of assessment and overall student workload to inform student module choices. We are currently working on bringing remaining published information up to date to reflect current practice in time for the start of the academic year 2021/22.
This means that some information within the programme and module catalogue will be subject to change. Current students are invited to contact their Programme Leader or Academic Hive with any questions relating to the information available.
This module aims to equip students with the fundamental knowledge required for practical application of exercise and nutrition principles, and the development of professional skills relevant for future carriers in the health and fitness industry. The module considers the promotion of healthy lifestyle changes through modifications to diet and physical activity levels, and focuses on the design and delivery of effective exercise programmes to meet the health and fitness needs of an individual.
School of Biosciences and Medicine
HUNT Julie (Biosc & Med)
Number of Credits: 15
ECTS Credits: 7.5
Framework: FHEQ Level 4
JACs code: C600
Module cap (Maximum number of students): N/A
Overall student workload
Independent Learning Hours: 92.5
Lecture Hours: 2
Seminar Hours: 4
Tutorial Hours: 8
Laboratory Hours: 7
Practical/Performance Hours: 6.5
Guided Learning: 11
Captured Content: 19
Prerequisites / Co-requisites
Indicative content includes:
• Healthy eating principles
• Food Sources of nutrients & the food groups
• Dietary assessment and analysis (use of DietPlan software)
• Meal modification
• Components of physical fitness
• Principles of Exercise Training
• Physical activity guidelines for different populations
• Client consultation and goal setting (needs analysis)
• Health, safety and welfare in a fitness environment
• Fitness assessments
• Principles of warm-up and cool-down
• Aerobic, resistance and flexibility training for health and fitness
• Monitoring exercise intensity and training load
• Planning of training, periodization
• Motivating health behavioural change
|Assessment type||Unit of assessment||Weighting|
|Coursework||COURSEWORK - DIETARY ANALYSIS AND MODULATION||30|
|Coursework||COURSEWORK - EXERCISE PROGRAMME PORTFOLIO||70|
When practical sessions have been missed or coursework failed, students will be provided with a case study data set (detailing relevant information such as client age, anthropometry, food diary and/or fitness assessment results) to interpret and analyse. Students will present findings in the same format as the original assessment. Qualifying Condition(s) A weighted aggregate mark of 40% is required to pass the module
The assessment strategy is designed to provide students with the opportunity to demonstrate
- Knowledge and practical application of nutrition and fitness principles.
- Competency in exercise programming and prescription.
Thus, the summative assessment for this module consists of:
- Dietary analysis (30%) – Due Teaching Week 6
- Self- conducted dietary analysis using Diet Plan performed during computer practical
- Exercise programme portfolio [10 minutes pre-recorded oral presentation & 20 minute practical assessment] (70%) – Due Teaching Week 11
- Pre-recorded (via Panopto) narrated PowerPoint presentation; including an interpretation of health & fitness assessments, needs analysis and goal setting, and one week exercise plan with rationale for the design.
- Practical Assessment; Demonstrate, supervise and provide feedback on example exercises
Formative assessment and feedback
- Verbal feedback from academics and demonstrators during tutorials, seminars and practicals.
- Peer reviewed practical sessions
- Feedback on dietary analysis (written feedback on report, and one-to-one feedback, as requested)
- Feedback on exercise programme portfolio (written feedback on presentation & practical, and one-to-one feedback, as requested)
- To instil an appreciation of current physical activity and healthy eating guidelines for the UK
- To provide an understanding of the science of nutrition, physical fitness and training
- To develop a critical awareness of fitness and nutritional assessments.
- To develop effective and appropriate skills in communicating information, advice and instruction to clients
|001||Identify the health benefits of physical activity and importance of healthy eating, and be aware of current guidelines for the UK||K|
|002||Identify the major food sources of key nutrients||K|
|003||Knowledge on the composition of foods.||K|
|004||Perform dietary assessment and provide feedback on dietary habits.||KCT|
|005||Assess the different components of physical fitness.||KCP|
|006||Explain how appropriate physical training methods can enhance specific aspects of physical fitness.||KC|
|007||Evaluate the needs of a client through consultation; nutritional, fitness and goal setting assessments.||KCP|
|008||Apply knowledge of the principles of training and variables of fitness by designing an exercise programme that meets the clients identified goals.||KCP|
|009||Describe the variation in physical fitness and training response for different populations.||KC|
|010||Demonstrate knowledge of health and safety requirements in a fitness environment||KP|
|011||Collect and analyses relevant information||C|
|012||Demonstrate observation and evaluation skills||PT|
|013||Understand the importance of effective communication and feedback||PT|
C - Cognitive/analytical
K - Subject knowledge
T - Transferable skills
P - Professional/Practical skills
Methods of Teaching / Learning
The hybrid learning and teaching strategy adopts a blended, online-first approach, where SurreyLearn is the base for student learning. Contact time is reserved for active student learning (i.e. facilitated student study hours and activities) and delivered in smaller chunks (bite-sized captured content; narrated slideshows or podcasts instead of lectures). Activities (within tutorials/seminars, practicals and directed study) are staged (pre & post-delivery of captured content) and scaffolded to support the development of student skills and understanding, and provide opportunity for formative feedback (e.g. feedback from learning activities; peer feedback; opportunities for self-assessment, etc). Student participation is encouraged through the use of discussion boards, with regular opportunity for interaction with peers and academics at weekly tutorials, seminars and/or practicals.
The learning and teaching methods include:
- Live stream Lectures [2 hours]
- Capture content [19 hours]
- Tutorials / Seminars [12 hours]
- Lab / gym practicals [13 hours]
- Directed learning (e.g. set of weekly tasks, recommended reading, quizzes) [11 hours]
- Independent learning [93 hours]
Indicated Lecture Hours (which may also include seminars, tutorials, workshops and other contact time) are approximate and may include in-class tests where one or more of these are an assessment on the module. In-class tests are scheduled/organised separately to taught content and will be published on to student personal timetables, where they apply to taken modules, as soon as they are finalised by central administration. This will usually be after the initial publication of the teaching timetable for the relevant semester.
Upon accessing the reading list, please search for the module using the module code: BMS1044
Programmes this module appears in
|Sport and Exercise Science BSc (Hons)||2||Compulsory||A weighted aggregate mark of 40% is required to pass the module|
Please note that the information detailed within this record is accurate at the time of publishing and may be subject to change. This record contains information for the most up to date version of the programme / module for the 2022/3 academic year.