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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Elements define the essential outcomes
2. Organise appropriate resources for dietary education
   • 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
3. Assist with the provision of basic and scripted dietary and nutrition information and/or education to the client
   • 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
4. Monitor client response to the information and/or education
   • 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
5. Comply with supervisory requirements
   • 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
6. Clean and store materials and equipment
   • 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
7. Document client information
   • Use accepted protocols to report information in line with organisation requirements
   • Use appropriate terminology to document client response to the information and/or education

Performance Evidence

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

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Knowledge Evidence

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

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