Assessor Resource

HLTAHA023
Support the provision of basic nutrition advice and education

Assessment tool

Version 1.0
Issue Date: March 2024


This unit describes the skills and knowledge required to support the provision of basic nutrition education to clients receiving diet therapy from a dietitian.

This unit applies to allied health assistants and work will 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. Organise appropriate resources for dietary education

1.1 Obtain client education requirements from the dietitian

1.2 Check with the dietitian for details of the education process, timing of the process and monitoring and evaluation requirements

1.3 Check with the dietitian for details about possible client indicators that may need to be considered

1.4 Gather basic educational materials and products according to the directions of the dietitian

1.5 Develop or modify resources under the direction of the dietitian

1.6 Check with the dietitian that materials and products are appropriate for the client’s setting

1.7 Determine client availability

2. Assist with the provision of basic and scripted dietary and nutrition information and/or education to the client

2.1 Confirm the purpose of the information or education, based on the individualised plan with the client

2.2 Guide the client to ensure that meal choices are consistent with the individualised plan designed by the dietitian

2.3 Provide practical dietary education to support meal and food choices consistent with individualised plan

2.4 Use appropriate nutrition and dietetic resources and equipment

2.5 Seek feedback on the client’s understanding

3. Monitor client response to the information and/or education

3.1 Use appropriate strategies to monitor client according to individualised plan

3.2 Identify client deviations from the individualised plan and report to dietitian

3.3 Identify other indicators requiring dietary intervention in line with organisation procedures and protocols

3.4 Report identified indicators for dietary intervention to the dietitian

3.5 Seek client feedback on satisfaction with the dietetic service

4. Comply with supervisory requirements

4.1 Provide all assistance according to the instruction of dietitian

4.2 Provide feedback to the dietitian regarding client progress

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

4.4 Report client difficulties and concerns to the dietitian

4.5 Implement variations to the education program and material under the direction of the dietitian

5. Clean and store materials and equipment

5.1 Use and clean any equipment according to manufacturers requirements

5.2 Store educational materials and any equipment according to manufacturers requirements and organisation protocols

5.3 Report equipment faults to appropriate person

5.4 Report educational material requirements such as need to re-stock according to organisation protocols

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 the information and/or education

The candidate must show evidence of the ability to complete tasks outlined in elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the job role. There must be evidence that the candidate has (under the direction of a dietitian):

used appropriate materials and equipment and followed procedures to provide nutrition information and/or education to 3 different clients, 1 in a simulated environment and 2 in the workplace

communicated effectively while providing nutritional information and education

performed the activities outlined in the performance criteria of this unit during a period of at least 120 hours of work

The candidate must be able to demonstrate essential knowledge required to effectively complete tasks outlined in elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the work role. This includes knowledge of:

anatomy and body systems

nutrition principles

cultural diets and restriction

human behaviour and social/interpersonal behaviour

the nutritional composition of food

food safety

organisation policy and procedures in relation to:

infection control and food safety as they relate to assisting with nutritional advice and education

other specific organisation policies or procedures, including supervisory and reporting protocols

client individualised plans, goals and limitations of diet therapy

contra-indications of diet therapy

appropriate use of equipment, materials and resources

legal and ethical considerations relevant to allied health:

privacy, confidentiality and disclosure

work role boundaries – responsibilities and limitations of self and other allied health team members

work health and safety (WHS):

manual handling including identification and control of manual task risk factors

All aspects of the performance evidence must have been demonstrated using simulation prior to being demonstrated in the workplace under direction and supervision (direct, indirect, remote) as determined by the dietitian.

The following conditions must be met for this unit:

use of suitable facilities, equipment and resources, including individualised plans and any relevant equipment outlined in the plan

Assessors must satisfy the Standards for Registered Training Organisations (RTOs) 2015/AQTF mandatory competency requirements for assessors.


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. Organise appropriate resources for dietary education

1.1 Obtain client education requirements from the dietitian

1.2 Check with the dietitian for details of the education process, timing of the process and monitoring and evaluation requirements

1.3 Check with the dietitian for details about possible client indicators that may need to be considered

1.4 Gather basic educational materials and products according to the directions of the dietitian

1.5 Develop or modify resources under the direction of the dietitian

1.6 Check with the dietitian that materials and products are appropriate for the client’s setting

1.7 Determine client availability

2. Assist with the provision of basic and scripted dietary and nutrition information and/or education to the client

2.1 Confirm the purpose of the information or education, based on the individualised plan with the client

2.2 Guide the client to ensure that meal choices are consistent with the individualised plan designed by the dietitian

2.3 Provide practical dietary education to support meal and food choices consistent with individualised plan

2.4 Use appropriate nutrition and dietetic resources and equipment

2.5 Seek feedback on the client’s understanding

3. Monitor client response to the information and/or education

3.1 Use appropriate strategies to monitor client according to individualised plan

3.2 Identify client deviations from the individualised plan and report to dietitian

3.3 Identify other indicators requiring dietary intervention in line with organisation procedures and protocols

3.4 Report identified indicators for dietary intervention to the dietitian

3.5 Seek client feedback on satisfaction with the dietetic service

4. Comply with supervisory requirements

4.1 Provide all assistance according to the instruction of dietitian

4.2 Provide feedback to the dietitian regarding client progress

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

4.4 Report client difficulties and concerns to the dietitian

4.5 Implement variations to the education program and material under the direction of the dietitian

5. Clean and store materials and equipment

5.1 Use and clean any equipment according to manufacturers requirements

5.2 Store educational materials and any equipment according to manufacturers requirements and organisation protocols

5.3 Report equipment faults to appropriate person

5.4 Report educational material requirements such as need to re-stock according to organisation protocols

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 the information and/or education

The candidate must show evidence of the ability to complete tasks outlined in elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the job role. There must be evidence that the candidate has (under the direction of a dietitian):

used appropriate materials and equipment and followed procedures to provide nutrition information and/or education to 3 different clients, 1 in a simulated environment and 2 in the workplace

communicated effectively while providing nutritional information and education

performed the activities outlined in the performance criteria of this unit during a period of at least 120 hours of work

The candidate must be able to demonstrate essential knowledge required to effectively complete tasks outlined in elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the work role. This includes knowledge of:

anatomy and body systems

nutrition principles

cultural diets and restriction

human behaviour and social/interpersonal behaviour

the nutritional composition of food

food safety

organisation policy and procedures in relation to:

infection control and food safety as they relate to assisting with nutritional advice and education

other specific organisation policies or procedures, including supervisory and reporting protocols

client individualised plans, goals and limitations of diet therapy

contra-indications of diet therapy

appropriate use of equipment, materials and resources

legal and ethical considerations relevant to allied health:

privacy, confidentiality and disclosure

work role boundaries – responsibilities and limitations of self and other allied health team members

work health and safety (WHS):

manual handling including identification and control of manual task risk factors

All aspects of the performance evidence must have been demonstrated using simulation prior to being demonstrated in the workplace under direction and supervision (direct, indirect, remote) as determined by the dietitian.

The following conditions must be met for this unit:

use of suitable facilities, equipment and resources, including individualised plans and any relevant equipment outlined in the plan

Assessors must satisfy the Standards for Registered Training Organisations (RTOs) 2015/AQTF mandatory competency requirements for assessors.

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
 
Obtain client education requirements from the dietitian 
Check with the dietitian for details of the education process, timing of the process and monitoring and evaluation requirements 
Check with the dietitian for details about possible client indicators that may need to be considered 
Gather basic educational materials and products according to the directions of the dietitian 
Develop or modify resources under the direction of the dietitian 
Check with the dietitian that materials and products are appropriate for the client’s setting 
Determine client availability 
Confirm the purpose of the information or education, based on the individualised plan with the client 
Guide the client to ensure that meal choices are consistent with the individualised plan designed by the dietitian 
Provide practical dietary education to support meal and food choices consistent with individualised plan 
Use appropriate nutrition and dietetic resources and equipment 
Seek feedback on the client’s understanding 
Use appropriate strategies to monitor client according to individualised plan 
Identify client deviations from the individualised plan and report to dietitian 
Identify other indicators requiring dietary intervention in line with organisation procedures and protocols 
Report identified indicators for dietary intervention to the dietitian 
Seek client feedback on satisfaction with the dietetic service 
Provide all assistance according to the instruction of dietitian 
Provide feedback to the dietitian regarding client progress 
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 education program and material under the direction of the dietitian 
Use and clean any equipment according to manufacturers requirements 
Store educational materials and any equipment according to manufacturers requirements and organisation protocols 
Report equipment faults to appropriate person 
Report educational material requirements such as need to re-stock according to organisation protocols 
Use accepted protocols to report information in line with organisation requirements 
Use appropriate terminology to document client response to the information and/or education 

Forms

Assessment Cover Sheet

HLTAHA023 - Support the provision of basic nutrition advice and education
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

HLTAHA023 - Support the provision of basic nutrition advice and education

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: