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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. |
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Recording client food preferences and acting upon this information may include: | Utilising appropriate manual or computerised record keeping systems such as client diet history profiles, diet cards, diet outlines and making appropriate changes to the client nutrition plan as directed by a dietitianInformation may be also received from other appropriate health professionals requesting alternative menu items from food services |
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Nutrition support may include: | High energy oral nutrition supplementsInfant formulasThickened fluidsTube feeds / enteral formula |
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Monitoring for acceptability and consumption may include: | Plate wastage checksDiscussion with the client regarding acceptabilityChecking food intake documentation |
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Problems which may lead to poor acceptance or tolerance of the nutrition care plan may include: | Changing food preferencesLack of understanding of the reasons for the planEffects of medical condition ie nausea, constipationEffects of treatment, ie effects of drugs, chemotherapy/radiotherapyFrailty. age and/or disabilityAppetite |
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Client problems which may affect ability to eat and/or feed oneself may include: | Aspects of physical and mental condition such as:arthritisbroken bonesconfusionpainpoor dentitionpressure soresrecovery from strokeswallowing problems |
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Appropriate action taken following consultation with supervising dietitian or other appropriate health professional may include: | Organising texture modified mealsArranging appropriate high protein and/or high energy oral nutrition supplementsRequisitioning of appropriate feeding aidsImplementation of nutrition monitoring processes |
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Monitoring of client nutrition status may include: | Calculation of client's body mass index (BMI)Calculation of healthy weight rangesCollection of client's height and weightCommunication of changes in nutritional status to nursing staff, dietitian or other relevant health professionalsWhere appropriate, plotting of client's weight and BMI onto relevant growth charts or weight monitoring charts |