NTISthis.com

Evidence Guide: HLTAHA019 - Assist with the monitoring and modification of meals and menus according to individualised plans

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

HLTAHA019 - Assist with the monitoring and modification of meals and menus according to individualised plans

What evidence can you provide to prove your understanding of each of the following citeria?

Elements define the essential outcomes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The Performance criteria describe the performance needed to demonstrate achievement of the element.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify conditions and specific needs of client groups

  1. Identify the conditions commonly encountered by the client group requiring an individualised plan or dietary modification
  2. Identify groups at risk of nutritional deficiencies and nutrient imbalance contributing to common lifestyle diseases and disorders
  3. Identify dietary factors associated with common lifestyle diseases and/or diet related chronic diseases and other nutrition-related conditions, food intolerances, allergies
  4. Identify special nutritional and dietary needs for conditions encountered by the client group
  5. Report dietary and nutrition issues and needs to the dietitian
Identify the conditions commonly encountered by the client group requiring an individualised plan or dietary modification

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify groups at risk of nutritional deficiencies and nutrient imbalance contributing to common lifestyle diseases and disorders

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report dietary and nutrition issues and needs to the dietitian

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Modify meals and menus according to individualised plan

  1. Consult with dietitian to address the identified risks and needs of client groups
  2. Modify meals and menus to meet the nutritional and dietary needs of the client group using relevant guidelines
  3. Assess meals and menus for their suitability for texture modification to meet special nutritional and dietary needs, using relevant guidelines
  4. Incorporate sufficient choices of dishes and drinks in to menus for special needs, using relevant guidelines
  5. Provide information regarding individualised plan to client when appropriate and as directed by dietitian or relevant health professional
Consult with dietitian to address the identified risks and needs of client groups

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Modify meals and menus to meet the nutritional and dietary needs of the client group using relevant guidelines

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Provide information regarding individualised plan to client when appropriate and as directed by dietitian or relevant health professional

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor and report on client status and acceptance of individualised plan

  1. Provide feedback about changes to, needs, food preferences and individualised plan to food services and to dietitians
  2. Report the acceptability, tolerance and consumption of meals by the client to the dietitian or relevant health professional
  3. Identify problems which may affect the client’s ability to eat or drink to the dietitian and/or other relevant health professional, according to organisation policies and procedures
  4. Provide feedback on consistently poor client meal choices to the dietitian
  5. Follow systems designed by a dietitian to monitor, document on client nutritional status
  6. Monitor the nutrition status of clients using standard and validated tools and nutritional indicators
  7. Report the progress of client nutritional status to the dietitian, and/or other health professional according to organisational protocols and timeframes
Provide feedback about changes to, needs, food preferences and individualised plan to food services and to dietitians

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report the acceptability, tolerance and consumption of meals by the client to the dietitian or relevant health professional

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify problems which may affect the client’s ability to eat or drink to the dietitian and/or other relevant health professional, according to organisation policies and procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Provide feedback on consistently poor client meal choices to the dietitian

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow systems designed by a dietitian to monitor, document on client nutritional status

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor the nutrition status of clients using standard and validated tools and nutritional indicators

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report the progress of client nutritional status to the dietitian, and/or other health professional according to organisational protocols and timeframes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

ELEMENT

PERFORMANCE CRITERIA

Elements define the essential outcomes

The Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Identify conditions and specific needs of client groups

1.1 Identify the conditions commonly encountered by the client group requiring an individualised plan or dietary modification

1.2 Identify groups at risk of nutritional deficiencies and nutrient imbalance contributing to common lifestyle diseases and disorders

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

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

1.5 Report dietary and nutrition issues and needs to the dietitian

2. Modify meals and menus according to individualised plan

2.1 Consult with dietitian to address the identified risks and needs of client groups

2.2 Modify meals and menus to meet the nutritional and dietary needs of the client group using relevant guidelines

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

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

2.5 Provide information regarding individualised plan to client when appropriate and as directed by dietitian or relevant health professional

3. Monitor and report on client status and acceptance of individualised plan

3.1 Provide feedback about changes to, needs, food preferences and individualised plan to food services and to dietitians

3.2 Report the acceptability, tolerance and consumption of meals by the client to the dietitian or relevant health professional

3.3 Identify problems which may affect the client’s ability to eat or drink to the dietitian and/or other relevant health professional, according to organisation policies and procedures

3.4 Provide feedback on consistently poor client meal choices to the dietitian

3.5 Follow systems designed by a dietitian to monitor, document on client nutritional status

3.6 Monitor the nutrition status of clients using standard and validated tools and nutritional indicators

3.7 Report the progress of client nutritional status to the dietitian, and/or other health professional according to organisational protocols and timeframes

Required Skills and Knowledge

ELEMENT

PERFORMANCE CRITERIA

Elements define the essential outcomes

The Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Identify conditions and specific needs of client groups

1.1 Identify the conditions commonly encountered by the client group requiring an individualised plan or dietary modification

1.2 Identify groups at risk of nutritional deficiencies and nutrient imbalance contributing to common lifestyle diseases and disorders

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

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

1.5 Report dietary and nutrition issues and needs to the dietitian

2. Modify meals and menus according to individualised plan

2.1 Consult with dietitian to address the identified risks and needs of client groups

2.2 Modify meals and menus to meet the nutritional and dietary needs of the client group using relevant guidelines

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

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

2.5 Provide information regarding individualised plan to client when appropriate and as directed by dietitian or relevant health professional

3. Monitor and report on client status and acceptance of individualised plan

3.1 Provide feedback about changes to, needs, food preferences and individualised plan to food services and to dietitians

3.2 Report the acceptability, tolerance and consumption of meals by the client to the dietitian or relevant health professional

3.3 Identify problems which may affect the client’s ability to eat or drink to the dietitian and/or other relevant health professional, according to organisation policies and procedures

3.4 Provide feedback on consistently poor client meal choices to the dietitian

3.5 Follow systems designed by a dietitian to monitor, document on client nutritional status

3.6 Monitor the nutrition status of clients using standard and validated tools and nutritional indicators

3.7 Report the progress of client nutritional status to the dietitian, and/or other health professional according to organisational protocols and timeframes