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Elements and Performance Criteria

1. Comply with the scope of practice in provision of nutrition advice.
   • Identify the role of medical and allied health professionals in providing and applying nutritional information and advice to clients.
   • Recognise appropriate sources of information for provision of healthy eating information to clients.
   • Recognise clients with specific nutritional needs.
   • Recognise dangers of providing inappropriate nutrition advice to general and specific population clients.
2. Identify situations outside of scope of practice.
   • Identify need for referral and guidance from medical practitioner or appropriate allied health professional for nutrition and body composition advice.
   • Conduct referral in accordance with organisational policies and procedures.
3. Comply with the scope of practice in provision of nutrition advice.
   • Identify the role of medical and allied health professionals in providing and applying nutritional information and advice to clients.
   • Recognise appropriate sources of information for provision of healthy eating information to clients.
   • Recognise clients with specific nutritional needs.
   • Recognise dangers of providing inappropriate nutrition advice to general and specific population clients.
4. Identify situations outside of scope of practice.
   • Identify need for referral and guidance from medical practitioner or appropriate allied health professional for nutrition and body composition advice.
   • Conduct referral in accordance with organisational policies and procedures.

Performance Evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

identify at least ten client situations when referral to an Accredited Practising Dietitian, Accredited Sports Dietitian or General Practitioner is required:

record the details of the client situation/reason for referral

identify the appropriate health professional for the situation.

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Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

purpose, use and limitations of the Australian Dietary Guidelines:

food groups

guidelines

Australian guide to healthy eating and the template for adaptation for clients

the role and professional boundaries of the personal trainer, medical and allied health professionals in providing nutritional advice, weight loss support and exercise prescription

the role of the personal trainer in providing nutritional advice within appropriate guidelines of Eat for Health Program incorporating the Australian Dietary Guidelines

situations when referral to an Accredited Practising Dietitian, Accredited Sports Dietitian or General Practitioner is required, and which professional is most appropriate for the situation:

when individuals ask for specific information regarding weight management or indicate interest in more information on weight loss

when clients have specific questions regarding dieting, diet trends and supplementation

when clients have specific questions regarding the suitability of participating in an available nutrition program when specific health indicators demonstrate increased health risks after pre-exercise screening and client reporting

when the client’s eating patterns are extreme and not meeting nutritional requirements e.g. removing / limiting inappropriately food groups

when the client may benefit from attending a structured support program

when the client is having difficulty achieving weight loss goals

when the client has high intensity or high level training or sports performance requirements

when the client needs support regarding attitudes to eating and may benefit from additional assistance

risks of providing nutritional information to the following specific population clients:

pregnant or lactating women

very underweight, overweight or obese

impaired Glucose Tolerance, Impaired Fasting Glucose or strong family history of Type 2 Diabetes

Type 1 or Type 2 diabetes

cardiovascular disease, Renal disease or Liver disease

food allergies and intolerances

diagnosed with, undergoing treatment for, or recovering from cancer

frail elderly

mental illness

high intensity and high volume exercise or sport

other health conditions affected by nutrition.

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