This unit applies to work in western herbal medicine |
Not Applicable
ELEMENT | PERFORMANCE CRITERIA |
1. Identify appropriate dietary modifications | 1.1 Identify nutrient deficiencies 1.2 Identify food allergies and/or food sensitivities 1.3 Determine the influence of environmental factors on nutritional status 1.4 Design dietary modifications appropriate for the client 1.5 Address appropriate cultural factors 1.6 Address appropriate lifestyle factors 1.7 Justify proposed dietary modifications |
2. Negotiate dietary change with client | 2.1 Communicate proposed dietary changes to client 2.2 Explain reasons for dietary modification 2.3 Obtain feedback from client regarding proposed dietary changes 2.4 Implement dietary changes in a manner acceptable to the client 2.5 Respond appropriately to client feedback and complaints |
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 Contra-indications for treatment Cultural diets and restrictions Herbal medicine philosophy Nutrition principles Nutritional status testing methods The nutritional components of food in common diets |
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: Analyse data from physical examinations and/or laboratory investigations Analyse the dietary intake of clients Assess nutritional needs and determine the most appropriate modifications to the client's diet Assess the need for laboratory investigations Assess the nutritional value of food components in common diets Conduct a physical examination Conduct appropriate tests and examinations and determine the outcomes Construct diets to prevent the onset of disease Demonstrate critical reasoning skills Demonstrate problem solving skills Determine the nutritional and dietary needs of clients with specific conditions and diseases Determine the nutritional requirements of clients for a range of human conditions including pregnancy and lactation, infancy, childhood, adolescence, adulthood (male/female), old age, health and fitness Determine the potential impact of diet on the condition or disease state Discuss dietary changes with the client Ensure that 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 onset of a condition or disease Modify diet with consideration to cultural and lifestyle factors Reflect in the design and implementation of any treatment plan, the overriding principle of herbal medicine philosophy, which is treatment of the individual |
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 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 practitioner's workplace scope of practice as detailed in the qualification and component competency units holistic/integrated 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: | Assessment should replicate workplace conditions as far as possible Simulations may be used to represent workplace conditions as closely as possible Where, for reasons of safety, access to equipment and resources and space, assessment takes place away from the workplace, simulations should be used to represent workplace conditions as closely as possible Resources essential for assessment include: an appropriately stocked and equipped clinic or simulated clinic environment relevant texts or medical manuals relevant paper-based/video assessment instruments appropriate assessment environment skilled assessors |
Method of assessment | Observation and practical demonstration in the work place Written assignments/projects Case study and scenario as a basis for discussion of issues and strategies to contribute to best practice Questioning Role play simulation Explanation 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 and/or Torres Strait Islander clients and communities |
Related units: | This unit should be assessed in conjunction with the following related unit: HLTHER609C Provide western herbal medicine treatment |
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: | Macronutrients (protein, carbohydrate, lipid) Vitamins Minerals |
Environmental factors may include: | Food additives Intentional Non-intentional Food contamination (microbiological) Pollution |
Dietary modifications may include: | Exclusion 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 |
Not Applicable
This unit contains Employability Skills |
Not Applicable