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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. Establish dietary and nutritional plans
   • Identify potential dietary modifications or nutritional supplements based on identified vrikruti and virudha ahara (lifestyle) from within the Ayurvedic framework
   • Assess inherited, congenital, acquired and seasonal factors that may be affecting nutritional status
   • Consider treatment and advice provided by other health care professionals
   • Determine any contraindications to dietary changes and supplement provisions and adjust plan accordingly
   • Take into consideration cultural factors and other possible client compliance issues
   • Establish timeframe, therapeutic expectations and evaluation mechanisms
   • Clearly document plan and its component parts using language to assist client interpretation
3. Provide advice and resources to the client
   • Clearly explain proposed dietary plan to client with rationale and expectations
   • Provide clear instructions, and negotiate if required
   • Explain factors which may interfere with the effectiveness of the treatment
   • Negotiate the management of dietary modifications in relation to other current medicines
   • Request client to monitor responses to the supplementsand to contact practitioner as required
   • Clarify and agree responsibilities of practitioner and client within the treatment plan
   • Explain and agree evaluation strategies
4. Complete treatment documentation
   • Accurately record details of dietary plans and recommendations in client file
   • Record arrangements for treatment review according to clinic guidelines

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:

performed the activities outlined in the performance criteria of this unit during a period of at least 400 hours of Ayurvedic client consultation work

prepared at least 40 different nutritional plans. Clients must include males and females from different stages of life with varied presentations, including:

dosha imbalances

ama

deficiency or excess in the dhatus, agni, malas, doshas and ojas

followed Ayurvedic principles by determining appropriate strategies based on the diagnosis and evaluation of:

nutritional status

physical, mental and emotional status

available medical data

particular client issues, addictions or preferences

contraindications

planned strategies to balance rajasic and tamasic gunnas, to reduce ama generation, to eliminate the excessive build up of doshas, to open all srotamsi, to maintain optimum agni, to restore balanace and ojas and to sustain health at all the four levels

interacted effectively with clients:

provided clear advice with rationale, expectations and affecting factors

explained and agreed treatment monitoring and evaluation

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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:

legal and ethical considerations (national and state/territory) for provision of nutritional advice:

codes of conduct

duty of care

informed consent

mandatory reporting

practitioner/client boundaries

privacy, confidentiality and disclosure

records management

work role boundaries

working within scope of practice

presenting symptoms that require referral to a medical practitioner

work health and safety

principles of Ayurvedic nutrition and diet:

ahara, vihara aushadhi principle

prakruti and vikruti specific

variations necessary with the changing seasons

digestive processes

rasa, virya and vipaka, prabhawa and gunnas

agnis and their functions

shath rasa - the six tastes

tridosha theory

triguna theory and its relationship to food

virudha ahar

Ayurvedic food classifications, categories, composition and therapeutic uses:

fruit

vegetables

dairy

animal foods

oils

sweeteners

nuts and seeds

grains

beans and legumes

herbs and spices

best utility of ahara

gruels

virudha ahara

pratinidhi ahara

ahara to suit various prakruti and vikruti

types and features of culinary herbs and spices in Ayurveda

rasayana, vajikarana & chikitsa preparations

types and features of foods containing macronutrients and micronutrients, vitamins and minerals, carbohydrates, fats and proteins

function of fibre in the body

types and features of foods that affect the mind and moods, and the body:

food additives

preservatives

colouring

alcohol/drug consumption

virudha ahar

fast food dependence

wrong diet choices for prakruti

Ayurvedic cooking and food preparation techniques for major food classifications

features of ama, its causes signs and symptoms (emotional, mental and physical)

nutritional supplements in the Ayurvedic framework:

main Ayurvedic nutritional supplements used for each system/condition/mind state

appropriate safe dosage levels for different groups

potential adverse effects

principles of formulation - including dosage, dosage form, and duration of treatment according to reference texts

drug-nutrient and nutrient-nutrient interactions

amino acids (essential and non-essential)

potential impact of supplementation on the condition or disease state, including preventative action

types of dietary modifications and their indications for use:

exclusions

inclusions

increased consumption

decreased consumption

environmental factors and their relationship to nutritional status, including:

pollution

demographic

rtucharya and sandhis

main types and culinary characteristics of diets that are part of contemporary Australian society

meaning of:

drug–food interactions

food allergy

food intolerance

key health and legal consequences of failing to address special requirements:

allergic reactions

anaphylaxis

food sensitivity or intolerance reactions

basic biochemistry as it relates to diet and nutrition – make up of carbohydrates, proteins, fats

contra-indications of treatment - in vikruti, particular seasons, diseases and age groups

principles and techniques for preparing nutritional plans to suit vikruti, with duration and costs

cultural restrictions on diet and nutritional supplementation

pathya kalpana (therapeutic nutrition) and preparation for:

manda (clear rice water)

peya (light rice soup)

yavagu (concentrated rice soup )

krsara (cooked wet rice with cereals)

yusha (mung dhal soup)

avaleha

brahma rasayana

ashwagandhadi lehyam

haritakyadi rasayana

chyawanprash

triphala rasayana

vilvadi lehyam

drakshavelha

bilvadilehyam

madhu

shilajatu rasayana

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