Application
This unit describes the skills and knowledge required to assess nutritional requirements of clients and participate in the implementation of therapeutic diets.
This unit applies to allied health assistants and should be performed under the direction and supervision (direct, indirect or remote) of a dietitian. Individuals will take responsibility for their own outputs and may participate in work teams. A range of well developed skills and some discretion and judgement is required of workers.
The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
Elements define the essential outcomes | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Assist with basic nutrition risk screening | 1.1 Confirm the client group for screening with a dietitian 1.2 Use the organisation’s established screening documentation to gather client information 1.3 Consult with other appropriate staff before conducting the screening 1.4 Explain the screening purpose and process to the client and seek feedback to determine their understanding 1.5 Conduct the screening using language appropriate to the client’s needs 1.6 Seek appropriate assistance if client participation issues arise |
2. Use screening results to determine nutritional risk according to organisation protocol | 2.1 Use screening results to determine level of risk for clients 2.2 Inform dietitian of at risk clients in a timely manner and according to organisation protocols 2.3 Implement re-screening 2.4 Complete screening forms and organise screening information |
3. Provide nutrition support services for at risk clients under supervision of a dietitian and organisation protocol | 3.1 Select appropriate nutrition support item or services 3.2 Implement nutrition intervention and communicate with food services 3.3 Prepare nutrition support item |
4. Comply with supervisory requirements | 4.1 Provide all assistance according to the instruction of dietitian and the individualised plan 4.2 Provide feedback to the dietitian regarding client progress 4.3 Seek client feedback about the tolerance of the nutrition support intervention and feedback to dietitian 4.4 Seek assistance when client presents with needs or signs outside limits of own authority or competence 4.5 Report client difficulties and concerns to the dietitian 4.6 Implement variations to the individualised plan under the direction of the dietitian |
5. Clean and store materials and equipment | 5.1 Use and clean any equipment according to manufacturer’s requirements 5.2 Store materials and equipment according to manufacturer’s requirements and organisation protocols 5.3 Report equipment problems or faults to appropriate person |
6. Document client information | 6.1 Use accepted protocols to report information in line with organisation requirements 6.2 Use appropriate terminology to document client response to screening 6.3 Maintain client records, according to organisation requirements |
Foundation Skills
The Foundation Skills describe those required skills (such as language, literacy, numeracy and employment skills) that are essential to performance.
Foundation skills essential to performance are explicit in the performance criteria of this unit of competency.