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 of assessment:

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

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

Conditions of assessment:

This unit includes skills and knowledge specific to Aboriginal and/or Torres Strait Islander culture

Assessment must therefore be undertaken by a workplace assessor who has expertise in the unit of competency or who has the current qualification being assessed and who is:

Aboriginal or Torres Strait Islander him/herself

or:

accompanied and advised by an Aboriginal or Torres Strait Islander person who is a recognised member of the community with experience in primary health care

Context of assessment:

Competence should be demonstrated working individually, under supervision or as part of a primary health care team working with Aboriginal and/or Torres Strait Islander clients

Assessment should replicate workplace conditions as far as possible

Related units:

This unit may be assessed independently or in conjunction with other units with associated workplace application

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:

The concept of 'food security' and its relevance to Aboriginal and Torres Strait Islander people

Core food groups and their nutrients

Nutritional needs of people at different stages in the lifecycle

Impact of methods of food processing at the secondary level (chemicals, additives, preservatives, fortification etc)

Impact of changes in food availability in Australia in the past twenty years on eating patterns

Impact of food marketing and advertising on food choices and nutritional intake of consumers

Nutrition-related community health issues

World Health Organisation guidelines relating to meeting the needs of everyday basic necessities for life and living for Aboriginal and Torres Strait Islander people

Essential skills:

It is critical that the candidate demonstrate the ability to:

Investigate and analyse the relationship between community health issues and available food supply

Develop appropriate strategies to promote and improve nutritional health at the community level

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 apply skills in:

Access the Australian Dietary Guidelines to determine nutritional needs of specific client groups

Monitor and analyse food supply and evaluate nutritional value of available food sources.

Analyse and evaluate food supply issues in a specific community.

Work with individuals, families and communities to identify and analyse nutritional supply and demand patterns and issues.

Work with a community to propose and develop strategies and action plans to improve community health by addressing food supply practices, policies and associated issues

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.

Cultural respect

This competency standard supports the recognition, protection and continued advancement of the inherent rights, cultures and traditions of Aboriginal and Torres Strait Islander peoples

It recognises that the improvement of the health status of Aboriginal and Torres Strait Islander people must include attention to physical, spiritual, cultural, emotional and social wellbeing, community capacity and governance

Its application must be culturally sensitive and supportive of traditional healing and health, knowledge and practices

Community control

Community participation and control in decision-making is essential to all aspects of health work, and the role of the health worker is to support the community in this process

Supervision

Supervision must be conducted in accordance with prevailing state/territory and organisation legislative and regulatory requirements

References to supervision may include either direct or indirect supervision of work by more experienced workers, supervisors, managers or other health professionals

A person at this level should only be required to make decisions about clients within the organisation's standard treatment protocols and associated guidelines

Legislative requirements

Federal, state or territory legislation may impact on workers' practices and responsibilities. Implementation of the competency standards should reflect the legislative framework in which a health worker operates. It is recognised that this may sometimes reduce the application of the Range of Variables in practice. However, assessment in the workplace or through simulation should address all essential skills and knowledge across the Range of Variables

Aboriginal and/or Torres Strait Islander Health Workers may be required to operate in situations that do not constitute "usual practice" due to lack of resources, remote locations and community needs. As a result, they may need to possess more competencies than described by "usual practice circumstances"

Under all circumstances, the employer must enable the worker to function within the prevailing legislative framework

Methods of food production may include:

Container gardening (at the householder level)

Market gardening (at the community level)

'Conventional' and organic methods of agriculture

Hydroponics

Irrigation

Crop rotation

Planting schedules.

Strategies to improve food supply may include:

Green label program

Barriers to local food production may include, for example:

Quarantine

Water supply

Components of the food supply system may include:

Methods of agriculture ('conventional' and organic methods)

Food supply route for a community

Changes in food availability

Methods of food processing at the secondary level

Innovative methods of cultivation may include:

Bush food nurseries - for traditional foods

Hydroponics and permaculture - for introduced foods.

Community food services may include:

Local stores

Takeaway services

School tuckshops

Aged Care Services

Health services

Other community-based organisations