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Elements and Performance Criteria

1. Identify appropriate dietary modifications
   • Identify nutrient deficiencies
   • Determine the influence of exogenous factors on nutritional status
   • Design dietary modifications appropriate for the client
   • Address appropriate cultural factors
   • Address appropriate lifestyle factors
   • Justify proposed dietary modifications
2. Negotiate dietary change with client
   • Communicate proposed dietary changes to client
   • Explain reasons for dietary modification
   • Obtain feedback from client regarding proposed dietary changes
   • Implement dietary changes in a manner acceptable to the client

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 Basic knowledge of biomedical sciences ie anatomy and physiology pathology biochemistry pharmacology Contraindications for recommendations Cultural diets and restrictions Nutrition principles The nutritional components of food in common diets Treatment of the individual as the overriding principle of nutritional medicine philosophy any treatment plan is expected to reflect this ideal in its design and implementation

Essential skills It is critical that the candidate demonstrate the ability 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 Assess basic nutritional needs and determine the most appropriate modifications to the clients diet Assess the nutritional value of food components in common diets Demonstrate critical reasoning skills Demonstrate problem solving skills Determine the basic dietary requirements for basic health Determine the potential impact of recommendations on the individual Discuss basic dietary changes with the client Ensure all treatment care delivered is appropriate to relevant legislature and regulatory requirements Establish the stage of development of a condition or disease state Identify the signs and symptoms of the associated with nutritional inadequacies Modify diet with consideration to cultural lifestyle factors and the capacity of the client to implement the recommendations Perform a basic dietary intake analysis

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 essential knowledge as well as skills Observation of performance in the workplace or a simulated workplace defined as a supervised clinic is essential for assessment of this unit Consistency of performance should be demonstrated over a range of workplace situations Assessment may contain both theoretical and practical components and examples covering a range of clinical situations Evidence is required of both knowledge and skills application 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 Assessment must be undertaken by an assessor who has skills and knowledge to the standard required for recognition by an appropriate peak body Assessment of sole practitioners must include a range of clinical situations and different client groups covering at minimum age culture and gender Assessment of sole practitioners must consider their unique workplace context including interaction with others in the broader professional community as part of the sole practitioners workplace scope of practice as detailed in the qualification and component competency units holisticintegrated assessment including working within the practice framework performing a health assessment assessing the client planning treatment providing treatment
Context of and specific resources for assessment	An appropriately stocked and equipped clinic or simulated clinic environment Relevant texts or medical manuals Relevant paperbasedvideo assessment instruments Appropriate assessment environment Skilled assessors
Method of assessment	Observation in the work place Written assignmentsprojects or questioning should be used to assess knowledge Case study and scenario as a basis for discussion of issues and strategies to contribute to best practice Clinical skills involving direct client care are to be assessed initially in a simulated clinical setting If successful a second assessment is to be conducted during workplace application under direct supervision Explanations of technique
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

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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.
Nutrient deficiencies must include:	Macro nutrients (protein, carbohydrate, lipid) Vitamins Minerals
Exogenous factors may include:	Food additives intentional non-intentional Pollution Socio-economic factors. Local food availability Climate
Dietary modifications may include:	Reduction of some foods or food groupings Inclusion of some foods or food groupings Increased consumption of some foods or food groupings Decreased consumption of some foods or food groupings
Cultural factors must include:	Religious restrictions Dietary choices eg vegetarians, vegan

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