This work is undertaken under the direction of a dietitian

Work performed requires a range of well developed skills where some discretion and judgement is required

Individuals will take responsibility for their own outputs and may participate in work teams

ELEMENT

PERFORMANCE CRITERIA

1. Identify conditions requiring a nutrition care plan most commonly encountered by the client group

1.1 Identify food service systems

1.2 Identify the conditions commonly encountered by the client group requiring a nutrition care plan or dietary modification

1.3 Identify nutrient imbalance contributing to common lifestyle diseases and disorders

1.4 Identify dietary factors associated with common lifestyle diseases/diet related chronic diseases and other nutrition-related conditions, food intolerances, allergies

2. Identify the special nutritional and dietary needs of client groups

2.1 Identify special nutritional and dietary needs for conditions encountered by the client group

2.2 Report identified dietary and nutrition needs to the dietitian

3. Develop or modify meals and menus to meet the special nutritional and dietary needs of client groups

3.1 Plan and modify meals and menus to meet the nutritional and dietary needs of the client group, using standard guidelines

3.2 Assess meals and menus for their suitability for texture modification to meet special nutritional and dietary needs, using standard guidelines

3.3 Consult with dietitian about the special nutritional and dietary needs of client groups

3.4 Incorporate sufficient choices of dishes and drinks in to menus for special needs, using standard guidelines

4. Plan meals to meet the nutritional needs of 'at risk' groups

4.1 Identify groups 'at risk' of nutritional deficiencies

4.2 Identify the nutritional needs of 'at risk' groups, and note the differences to 'well' population

4.3 Plan meals to meet the nutritional needs of 'at risk' groups

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:

Australian Dietary Guidelines

Basic cooking methods and equipment

Basic knowledge of food preparation and food service systemsPlanning and evaluating meals and menus

Basic principles of nutrition

Basic principles of nutrition, diet therapy, nutrition supplements and factors that place clients at risk of malnutrition and inadequate hydration

Common fluid and food restrictions

Costing (portion size, mathematics) procedures

Infection control policy and procedures relevant to food service provision

OHS work practices relevant to the specific workplace and in accordance with relevant state/territory/national legislation

Other relevant dietary guidelines

Range of menus and menu items

Requirements of certain menus

Standardised recipes

Various cultural requirements in relation to food, relevant to the profile of the community served by the organisation

Work organisation methods

Essential skills:

It is critical that the candidate demonstrate the ability to:

Communicate constructively with clients and other staff to ensure best service

Identify and assist in developing a care plan for particular client groups

Modify meals and menus according to specific nutritional and dietary 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:

Demonstrate safe food handling practices

Plan and evaluate meals and menus

Use literacy, numeracy and oral communication skills required to fulfil the position in a safe manner as specified by the health care facility

Use numeracy skills that may range from the ability to complete basic arithmetic calculations to the collating to recording of numbers and costing of menus

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

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

Concurrent assessment and relationship with other competency units:

This unit can be assessed independently, however it may be assessed in conjunction with:

HLTNA301B Provide assistance to nutrition and dietetic services

HLTNA304B Plan meals and menus to meet cultural and religious needs

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

Resources essential for assessment include:

food safety and HACCP procedure manuals

manufacturers' manuals and recommendations for equipment

food packaging and storage requirements

OHS, cultural diversity and other relevant legislation

work plan

enterprise policy, mission statements, procedures

Method of assessment

Observation in the work place (if possible)

Written assignments/projects

Case study and scenario as a basis for discussion of issues and strategies to contribute to best practice

Questioning

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

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.

Conditions requiring dietary modification include but are not limited to:

Acquired brain injury

Cancer

Chewing/swallowing difficulties

Coeliac disease

Constipation

Diabetes

Food allergies and intolerance's

Gastro-intestinal disorders

Heart disease

HIV/AIDS

Hypertension

Malnutrition

Overweight and obesity

Poor dental health

Renal disease

Stroke

Other nutrition-related conditions include, for example:

Absence of teeth or poorly fitting dentures

Coeliac disease

Constipation

Iron deficiency anaemia

Poor appetite

Nutrient imbalance may include but is not limited to:

Food intake patterns

High fat and/or cholesterol

Low fibre

Low Kjs

Low fluid

High salt

High sugar

Excess kilojoules

Special dietary needs include but are not limited to

Allergy/food intolerance diets (e.g. lactose-free)

Fluid diets

Gluten-free

High energy, high protein

Modified energy

Modified fat

Modified fibre

Modified protein

Modified sodium (or more rarely potassium)

Texture modified

Texture modification may include:

Food textures:

unmodified

texture A (soft)

texture B (minced and moist)

texture C (smooth puree)

Thickened fluids:

unmodified fluids (regular)

level 150 (mildly thick)

level 400 (moderately thick)

level 900 (extremely thick)

Nutritional requirements of 'at risk' client groups may include but are not limited to:

Specific requirements for common lifestyle related diseases/disorders such as diabetes, heart disease, obesity, hypertension, dental caries, and constipation

High energy and/or high protein for those with:

inadequate dietary intake

poor appetite

unintentional weight loss

increased energy needs due to illness

Nutritional imbalances such as food intake patterns, high fat and/or cholesterol, low fibre, high salt, high sugar, excess kilojoules

'At risk' groups may include but are not limited to:

Low socio-economic status

Older persons

People with disabilities

Extended care

Aboriginal and Torres Strait Islander people

Pregnant women

Those with acute or chronic diseases/disorders requiring dietary management

This unit contains Employability Skills