Assessor Resource

HLTAHA021
Assist with screening and implementation of therapeutic diets

Assessment tool

Version 1.0
Issue Date: April 2024


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

This unit applies to allied health assistants and should be performed under the direction and supervision (direct, indirect or remote) of a dietitian. Individuals will take responsibility for their own outputs and may participate in work teams. A range of well developed skills and some discretion and judgement is required of workers.

The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.

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


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.

ELEMENT

PERFORMANCE CRITERIA

Elements define the essential outcomes

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Assist with basic nutrition risk screening

1.1 Confirm the client group for screening with a dietitian

1.2 Use the organisation’s established screening documentation to gather client information

1.3 Consult with other appropriate staff before conducting the screening

1.4 Explain the screening purpose and process to the client and seek feedback to determine their understanding

1.5 Conduct the screening using language appropriate to the client’s needs

1.6 Seek appropriate assistance if client participation issues arise

2. Use screening results to determine nutritional risk according to organisation protocol

2.1 Use screening results to determine level of risk for clients

2.2 Inform dietitian of at risk clients in a timely manner and according to organisation protocols

2.3 Implement re-screening

2.4 Complete screening forms and organise screening information

3. Provide nutrition support services for at risk clients under supervision of a dietitian and organisation protocol

3.1 Select appropriate nutrition support item or services

3.2 Implement nutrition intervention and communicate with food services

3.3 Prepare nutrition support item

4. Comply with supervisory requirements

4.1 Provide all assistance according to the instruction of dietitian and the individualised plan

4.2 Provide feedback to the dietitian regarding client progress

4.3 Seek client feedback about the tolerance of the nutrition support intervention and feedback to dietitian

4.4 Seek assistance when client presents with needs or signs outside limits of own authority or competence

4.5 Report client difficulties and concerns to the dietitian

4.6 Implement variations to the individualised plan under the direction of the dietitian

5. Clean and store materials and equipment

5.1 Use and clean any equipment according to manufacturer’s requirements

5.2 Store materials and equipment according to manufacturer’s requirements and organisation protocols

5.3 Report equipment problems or faults to appropriate person

6. Document client information

6.1 Use accepted protocols to report information in line with organisation requirements

6.2 Use appropriate terminology to document client response to screening

6.3 Maintain client records, according to organisation requirements

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.

ELEMENT

PERFORMANCE CRITERIA

Elements define the essential outcomes

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Assist with basic nutrition risk screening

1.1 Confirm the client group for screening with a dietitian

1.2 Use the organisation’s established screening documentation to gather client information

1.3 Consult with other appropriate staff before conducting the screening

1.4 Explain the screening purpose and process to the client and seek feedback to determine their understanding

1.5 Conduct the screening using language appropriate to the client’s needs

1.6 Seek appropriate assistance if client participation issues arise

2. Use screening results to determine nutritional risk according to organisation protocol

2.1 Use screening results to determine level of risk for clients

2.2 Inform dietitian of at risk clients in a timely manner and according to organisation protocols

2.3 Implement re-screening

2.4 Complete screening forms and organise screening information

3. Provide nutrition support services for at risk clients under supervision of a dietitian and organisation protocol

3.1 Select appropriate nutrition support item or services

3.2 Implement nutrition intervention and communicate with food services

3.3 Prepare nutrition support item

4. Comply with supervisory requirements

4.1 Provide all assistance according to the instruction of dietitian and the individualised plan

4.2 Provide feedback to the dietitian regarding client progress

4.3 Seek client feedback about the tolerance of the nutrition support intervention and feedback to dietitian

4.4 Seek assistance when client presents with needs or signs outside limits of own authority or competence

4.5 Report client difficulties and concerns to the dietitian

4.6 Implement variations to the individualised plan under the direction of the dietitian

5. Clean and store materials and equipment

5.1 Use and clean any equipment according to manufacturer’s requirements

5.2 Store materials and equipment according to manufacturer’s requirements and organisation protocols

5.3 Report equipment problems or faults to appropriate person

6. Document client information

6.1 Use accepted protocols to report information in line with organisation requirements

6.2 Use appropriate terminology to document client response to screening

6.3 Maintain client records, according to organisation requirements

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 screening documentation to gather client information 
Consult with other appropriate staff before conducting the screening 
Explain the screening purpose and process to the client and seek feedback to determine their understanding 
Conduct the screening using language appropriate to the client’s needs 
Seek appropriate assistance if client participation issues arise 
Use screening results to determine level of risk for clients 
Inform dietitian of at risk clients in a timely manner and according to organisation protocols 
Implement re-screening 
Complete screening forms and organise screening information 
Select appropriate nutrition support item or services 
Implement nutrition intervention and communicate with food services 
Prepare nutrition support item 
Provide all assistance according to the instruction of dietitian and the individualised plan 
Provide feedback to the dietitian regarding client progress 
Seek client feedback about the tolerance of the nutrition support intervention and feedback to dietitian 
Seek assistance when client presents with needs or signs outside limits of own authority or competence 
Report client difficulties and concerns to the dietitian 
Implement variations to the individualised plan under the direction of the dietitian 
Use and clean any equipment according to manufacturer’s requirements 
Store materials and equipment according to manufacturer’s requirements and organisation protocols 
Report equipment problems or faults to appropriate person 
Use accepted protocols to report information in line with organisation requirements 
Use appropriate terminology to document client response to screening 
Maintain client records, according to organisation requirements 

Forms

Assessment Cover Sheet

HLTAHA021 - Assist with screening and implementation of therapeutic 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

HLTAHA021 - Assist with screening and implementation of therapeutic 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: