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

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