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 basic knowledge of

Anatomy and body systems

Nutrition principles

Cultural diets and restriction

Human behaviour and socialinterpersonal behaviour

Knowledge of

The nutritional composition of food

Food safety

Relevant policies protocols and practices of the organisation

Client nutrition care plans goals and limitations of diet therapy

Roles responsibilities and limitations of self and other allied health team members

Contraindications of diet therapy

Appropriate use of equipment materials and resources

OHS policy and procedures

Understanding of and adherence to own work role and responsibilities

Infection control policy and procedures

Principles and practices of confidentiality and privacy

Essential skills

It is critical that the candidate demonstrate the ability to

Communicate effectively with clients to ensure client understanding of food and dietary requirements and food safety

Use appropriate materials and equipment and follow procedures to provide nutrition informationeducation to clients

Record client progress and status according to organisation charting requirements

Work in a manner that respects the dignity of clients

Work under the direction of a dietitian

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

Follow organisation policies and procedures

Work under direction and supervision

Work effectively with clients colleagues and supervisors

Display empathy to clients and relatives

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 essential knowledge as well as 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

Materials and other resources required for client education

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

Supervision refers to:

Clients may include

Basic educational material may include:

Monitoring may include:

Setting may include:

Practical nutrition education may include:

Dietary services and resources may include:

Reporting may include: