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Elements and Performance Criteria

  1. Conduct basic nutrition screening
  2. Tabulate screening results to determine nutritional risk
  3. Prepare or arrange supply of nutrition support services for low to medium risk clients under supervision of a dietitian
  4. Implement special dietary requirements

Required Skills

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 eg albumin iron level

allergiesintolerances

Organisation screening and assessment procedures and protocols

Product knowledge of supplements including supplement equivalents

Special diets and their importance to a clients 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 andor provide nutrition support services

Prepare dietary supplements as required

Maintain client records for dietary information

Work within a care plan framework

Evidence Required

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 andor Torres Strait Islander clients and communities


Range Statement

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