Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

HLTAHW407B Mapping and Delivery Guide
Provide nutrition guidance for specific health care

Version 1.0
Issue Date: October 2018


Qualification -
Unit of Competency HLTAHW407B - Provide nutrition guidance for specific health care
Description This unit describes the competencies required to promote healthy nutrition to address the requirements of a range of client groups and to improve community nutrition
Employability Skills This unit contains Employability Skills
Learning Outcomes and Application This unit is intended to address skills and knowledge required by those working with Aboriginal or Torres Strait Islander communities at Certificate IV level to deliver a specific range of health care services
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites Not Applicable
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities
Slides
PPT
Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Provide information on nutritional needs at different stages of life
  • Explain nutritional requirements for babies and toddlers to carers
  • Provide information for older people on nutrition requirements and food preparation issues
  • Provide information on nutritional requirements of pregnant and lactating women
  • Promote dietary guidelines for children and adolescent, including importance of breastfeeding and appropriate introduction of solid foods
  • Provide information on dietary guidelines for adults
       
Element: Inform clients on dietary requirements of specific conditions
  • Target clients with specific conditions for counselling on healthy eating
  • Give overweight clients information on strategies to achieve long term weight reduction
  • Provide information on appropriate nutrition for clients presenting with specific health conditions
  • Identify common dietary restrictions for clients with specific health conditions and assist clients to obtain and follow specific dietary advice
  • Refer clients to other health professionals and support agencies for nutritional advice as required
       
Element: Work with community agencies to promote nutrition
  • Discuss the link between nutrition and health with communities, their agencies, stores and other representatives
  • Promote appropriate food storage, hygiene and preparation practices
  • Discuss policies that promote good health through nutrition with communities, their agencies, stores and relevant representatives
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

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 of assessment:

The individual being assessed must provide evidence of specified essential knowledge as well as skills

Consistency of performance should be demonstrated over the required range of situations relevant to the workplace

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

Conditions of assessment:

This unit includes skills and knowledge specific to Aboriginal and/or Torres Strait Islander culture

Assessment must therefore be undertaken by a workplace assessor who has expertise in the unit of competency or who has the current qualification being assessed and who is:

Aboriginal or Torres Strait Islander him/herself

or:

accompanied and advised by an Aboriginal or Torres Strait Islander person who is a recognised member of the community with experience in primary health care

Context of assessment:

Competence should be demonstrated working individually, under supervision or as part of a primary health care team working with Aboriginal and/or Torres Strait Islander clients

Assessment should replicate workplace conditions as far as possible

Related units:

This unit may be assessed independently or in conjunction with other units with associated workplace application


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)


Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

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:

Food and dietary guidelines in line with 'Dietary Guidelines for Australian Adults', including:

Aboriginal and/or Torres Strait Islander cultural values and beliefs regarding food

five food groups and their function with reference to the Australian Guide to Healthy Eating and publications such as A Guide to Promote Healthy Eating for Aboriginal &/or Torres Strait Islander people

food values in traditional Aboriginal and/or Torres Strait Islander food

relationship between dietary fat and disease

value of substituting for saturated fats

value of reducing food and drinks high in sugar

healthy food preparation methods

nutrition education models

Australian Guide to Healthy Eating

Dietary Guidelines for Australian Adults

Dietary Guidelines for Children and Adolescents in Australia

Dietary Guidelines for older Australians

Nutritional requirements at different life stages, including the 'Dietary Guidelines for Children and Adolescents in Australia' with a focus on breastfeeding and the introduction of solids

Nutritional needs of people with chronic diseases

Potential for community agencies and representatives (including stores) to improve health by promoting good nutrition

Essential skills:

It is critical that the candidate demonstrate the ability to:

Communicate effectively in a group and/or one-on-one environment to promote healthy practices and discuss health issues

Provide accurate and relevant information and guidance about nutrition in relation to specific health conditions and in line with identified individual and community needs

In addition, the candidate must be able 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:

Communicate information effectively in clear, simple language

Negotiate and solve problems

Work as part of a team

Network

Facilitate group sessions

Provide sound nutritional advice to clients with a range of specific needs

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.

Cultural respect

This competency standard supports the recognition, protection and continued advancement of the inherent rights, cultures and traditions of Aboriginal and Torres Strait Islander peoples

It recognises that the improvement of the health status of Aboriginal and Torres Strait Islander people must include attention to physical, spiritual, cultural, emotional and social well-being, community capacity and governance

Its application must be culturally sensitive and supportive of traditional healing and health, knowledge and practices

Community control

Community participation and control in decision-making is essential to all aspects of health work, and the role of the health worker is to support the community in this process

Supervision

Supervision must be conducted in accordance with prevailing state/territory and organisation legislative and regulatory requirements

References to supervision may include either direct or indirect supervision of work by more experienced workers, supervisors, managers or other health professionals

A person at this level should only be required to make decisions about clients within the organisation's standard treatment protocols and associated guidelines

Legislative requirements

Federal, state or territory legislation may impact on workers' practices and responsibilities. Implementation of the competency standards should reflect the legislative framework in which a health worker operates. It is recognised that this may sometimes reduce the application of the Range of Variables in practice. However, assessment in the workplace or through simulation should address all essential skills and knowledge across the Range of Variables

Aboriginal and/or Torres Strait Islander Health Workers may be required to operate in situations that do not constitute "usual practice" due to lack of resources, remote locations and community needs. As a result, they may need to possess more competencies than described by "usual practice circumstances"

Under all circumstances, the employer must enable the worker to function within the prevailing legislative framework

Specific conditions to be targeted for nutrition counselling may include:

Obesity

Diabetes

High blood pressure

High blood lipids

Cardiovascular diseases

Chronic renal failure (mainly for specialist referral)

Failure to thrive

Dental caries

Specific nutrition guidance may include:

Aged care:

reduced gut function with age

food preparation appropriate to dentition

Obesity:

maintain a regular physical activity routine

emphasise gradual weight loss rather than crash diets

promote restriction of dietary fat as well as total caloric intake

promote restriction of saturated fat and partial replacement with mono or polyunsaturated fats

limit food and drinks high in hidden fat and sugar

limit alcohol to safe drinking levels

increase fruit and vegetable intake

involve the whole family in dietary changes

Diabetes:

eating regular meals (especially if on oral hypoglycaemic medicines or insulin)

promote restriction of dietary fat as well as total kilojoule intake if overweight

limit food and drinks high in sugar

recommend high fibre carbohydrates, particularly those with a low glycaemic index (slow acting)

recommend increasing vegetables and fruits

substitute saturated fats with polyunsaturated and monounsaturated oils (olive/canola)

maintain a regular physical activity routine

Chronic renal failure:

refer for specialist advice

restrictions on total protein and fluid intake

restrictions on foods high in potassium

Failure to thrive (nutritional requirements for babies and toddlers):

promotion of breast feeding

introduction of solids (age at introduction, appropriate foods)

healthy snack feeding for toddlers and preschoolers

Dental caries:

reduction of sugar intake

Cardiovascular Disease:

increase vegetables and fruits

substitute saturated fats with polyunsaturated and monounsaturated oils (olive/canola)

limit salt and foods high in salt

Other health professionals and support agencies include:

Particular disease agencies (e.g. Diabetes Australia)

Local support groups (e.g. diabetes support groups, weight loss group)

Local nutritionist or dietitian

Specialists (e.g. renal physician)

Dental personnel

Store policies that promote good health through nutrition may involve:

Stocking fresh healthy foods

Restricting unhealthy food items

Labelling and store layout to promote healthy foods

Cross-subsidisation of healthy foods

Storage

Contamination/cross contamination

Hygiene

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Explain nutritional requirements for babies and toddlers to carers 
Provide information for older people on nutrition requirements and food preparation issues 
Provide information on nutritional requirements of pregnant and lactating women 
Promote dietary guidelines for children and adolescent, including importance of breastfeeding and appropriate introduction of solid foods 
Provide information on dietary guidelines for adults 
Target clients with specific conditions for counselling on healthy eating 
Give overweight clients information on strategies to achieve long term weight reduction 
Provide information on appropriate nutrition for clients presenting with specific health conditions 
Identify common dietary restrictions for clients with specific health conditions and assist clients to obtain and follow specific dietary advice 
Refer clients to other health professionals and support agencies for nutritional advice as required 
Discuss the link between nutrition and health with communities, their agencies, stores and other representatives 
Promote appropriate food storage, hygiene and preparation practices 
Discuss policies that promote good health through nutrition with communities, their agencies, stores and relevant representatives 

Forms

Assessment Cover Sheet

HLTAHW407B - Provide nutrition guidance for specific health care
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:


Assessment Record Sheet

HLTAHW407B - Provide nutrition guidance for specific health care

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: