Assessor Resource

HLTAH415B
Assist with the screening of dietary requirements and special diets

Assessment tool

Version 1.0
Issue Date: March 2024


Work performed requires a range of well developed skills where some discretion and judgment is required and individuals will take responsibility for their own outputs

Allied Health Assistants operate within the scope of their defined roles and responsibilities and under supervision of an Allied Health Professional

For training and assessment pathways, experience in workplace application of the skills and knowledge identified in this competency unit should be provided as required to support allied health professions

This unit of competency describes the skills and knowledge required to assess nutritional requirements of clients and participate in the implementation of special diets

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

Prerequisites

Pre-requisite units

This unit must be assessed after successful achievement of pre-requisite units:

HLTNA301C Provide assistance to nutrition and dietetic services

HLTNA302C Plan and evaluate meals and menus to meet recommended dietary guidelines

HLTNA303C Plan and modify menus according to nutrition dietary plans

HLTNA304C Plan meals and menus to meet cultural and religious needs

HLTNA305C Support food services in menu and meal order processing

HLTFS207C Follow basic food safety practices


Employability Skills

This unit contains Employability Skills




Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

The evidence guide provides advice on assessment and must be read in conjunction with the Performance Criteria, Required Skills and Knowledge, the Range Statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate this competency unit:

The individual being assessed must provide evidence of specified knowledge as well as practical skills

Observation of workplace performance is essential for assessment of this unit

Consistency of performance should be demonstrated over the required range of situations relevant to the workplace

Where, for reasons of safety, space, or access to equipment and resources, assessment takes place away from the workplace, the assessment environment should represent workplace conditions as closely as possible

Context of and specific resources for assessment:

Assessment must be completed in the workplace

Relevant guidelines, standards and procedures

Resources essential for assessment include:

Screening forms

Food supplements

Infection control procedures

Screening forms

Nutrition support items

Access and equity considerations:

All workers in the health industry should be aware of access and equity issues in relation to their own area of work

All workers should develop their ability to work in a culturally diverse environment

In recognition of particular health issues facing Aboriginal and Torres Strait Islander communities, workers should be aware of cultural, historical and current issues impacting on health of Aboriginal and Torres Strait Islander people

Assessors and trainers must take into account relevant access and equity issues, in particular relating to factors impacting on health of Aboriginal and/or Torres Strait Islander clients and communities


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)


Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

This describes the essential skills and knowledge and their level required for this unit.

Essential knowledge:

The candidate must be able to demonstrate essential knowledge required to effectively do the task outlined in elements and performance criteria of this unit, manage the task and manage contingencies in the context of the identified work role

This includes knowledge of:

Key principles of the impact of diet on health

Key principles of fluid intake

Principles of rehabilitation

Principles and basics of a care plan

Significance of nutritional risk indicators , including

weight loss

weight gain

appetite

bowel function

biochemical indicators, e.g. albumin, iron level

allergies/intolerances

Organisation screening and assessment procedures and protocols

Product knowledge of supplements, including supplement equivalents

Special diets and their importance to a client's health, including

low salt

gluten free

carbohydrate modified

dairy free

Workings and protocols of the food service system

Organisation record keeping requirements

Essential skills:

It is critical that the candidate demonstrate the ability to:

Use communication skills to secure client information

Analyse and interpret assessment material

Make correct assessment and nutrition intervention

Identify when client is too complex and outside scope of role and responsibilities

Work effectively within the food service system

In addition, the candidate must be able to effectively do the task outlined in elements and performance criteria of this unit, manage the task and manage contingencies in the context of the identified work role

This includes the ability to:

Communicate with clients to establish and monitor special dietary requirements

Communicate effectively within the food service system

Accurately tabulate assessment results

Prepare and/or provide nutrition support services

Prepare dietary supplements, as required

Maintain client records for dietary information

Work within a care plan framework

The Range Statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Add any essential operating conditions that may be present with training and assessment depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts.

Supervision refers to:

Instructing, advising, and monitoring another person in order to ensure safe and effective performance in carrying out the duties of their position

The nature of supervision is flexible and may be conducted by various means including:

in person and

through use of electronic communications media such as telephone or video conferencing, where necessary

Frequency of supervision will be determined by factors such as:

the task maturity of the person in that position or clinical placement

the need to review and assess client conditions and progress in order to establish or alter treatment plans in case of students and assistants

the need to correct and develop non clinical aspects such as time management, organisation requirements, communication skills, and other factors supporting the provision of clinical care and working within a team

A person under supervision does not require direct (immediate) and continuous personal interaction, but the method and frequency will be determined by factors outlined above

Client group may include:

Acute care clients

People with disabilities

Aged clients

People in residential care

People living in the community

Clients with a mental illness

Extended care clients

Assessment documentation may include

Nutrition Assessment Reports

Other organisation formats

Client participation issues may include:

Health status

Language barriers

Dementia

Disability

Age

Tabulation procedures may include:

Manual

Electronic

Organisation protocols for communicating with food service systems may occur in:

Formal referral

Electronic referral

Face to face communication

Client satisfaction may include:

Taste

Colour

Thickness

Temperature

Cultural appropriateness

Validated client satisfaction tool

Taste, colour, thickness, temperature of nutrition support and menu items

Special dietary requirements may include:

Salt free

Gluten free

Carbohydrate modified

Dairy free

Protein/energy modified

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Confirm the client group for screening with a dietitian 
Use the organisation's established screeningdocumentation to gather client information 
Consult with other appropriate staff before conducting the screening, eg nursing staff 
Explain the screening purpose and process to the client and seek feedback to determine their understanding 
Conduct the screening at a pace and using language appropriate to the clients needs 
Seek appropriate assistance if client participation issues arise 
Tabulate screening results using organisation procedures 
Identify level of risk ie high, medium, low 
Inform dietitian of high risk clients in a timely manner and according to organisation protocols 
Schedule low risk clients according to re-screening protocols 
File completed and tabulated screening forms according to organisation protocols 
Select appropriate nutrition support item or services according to organisation guidelines 
Implement nutrition intervention and communicate with food services, according to organisation requirements 
Prepare the nutrition support item, where necessary 
Seek client feedback about the tolerance of the nutrition support services, and make adjustments if required, and within scope of role and responsibilities as defined by the organisation 
Maintain client records, according to organisation requirements 
Use screening results to determine nutrition intervention 
Refer nutrition intervention to food services, according to organisation protocols 
Seek client feedback about the tolerance of the nutrition intervention, and make adjustments if required, within scope of role and responsibilities as defined by the organisation 
Refer on to dietitian when requirements and issues are beyond scope of roles and responsibilities as defined by the organisation 
Maintain client records, according to organisation requirements 

Forms

Assessment Cover Sheet

HLTAH415B - Assist with the screening of dietary requirements and special diets
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:


Assessment Record Sheet

HLTAH415B - Assist with the screening of dietary requirements and special diets

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: