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Evidence Guide: HLTAHA021 - Assist with screening and implementation of therapeutic diets

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

 

HLTAHA021 - Assist with screening and implementation of therapeutic diets

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

Elements define the essential outcomes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assist with basic nutrition risk screening

  1. Confirm the client group for screening with a dietitian
  2. Use the organisation’s established screening documentation to gather client information
  3. Consult with other appropriate staff before conducting the screening
  4. Explain the screening purpose and process to the client and seek feedback to determine their understanding
  5. Conduct the screening using language appropriate to the client’s needs
  6. Seek appropriate assistance if client participation issues arise
Confirm the client group for screening with a dietitian

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use the organisation’s established screening documentation to gather client information

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Consult with other appropriate staff before conducting the screening

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Explain the screening purpose and process to the client and seek feedback to determine their understanding

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Conduct the screening using language appropriate to the client’s needs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Seek appropriate assistance if client participation issues arise

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use screening results to determine nutritional risk according to organisation protocol

  1. Use screening results to determine level of risk for clients
  2. Inform dietitian of at risk clients in a timely manner and according to organisation protocols
  3. Implement re-screening
  4. Complete screening forms and organise screening information
Use screening results to determine level of risk for clients

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Inform dietitian of at risk clients in a timely manner and according to organisation protocols

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement re-screening

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete screening forms and organise screening information

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Provide nutrition support services for at risk clients under supervision of a dietitian and organisation protocol

  1. Select appropriate nutrition support item or services
  2. Implement nutrition intervention and communicate with food services
  3. Prepare nutrition support item
Select appropriate nutrition support item or services

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement nutrition intervention and communicate with food services

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare nutrition support item

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Comply with supervisory requirements

  1. Provide all assistance according to the instruction of dietitian and the individualised plan
  2. Provide feedback to the dietitian regarding client progress
  3. Seek client feedback about the tolerance of the nutrition support intervention and feedback to dietitian
  4. Seek assistance when client presents with needs or signs outside limits of own authority or competence
  5. Report client difficulties and concerns to the dietitian
  6. Implement variations to the individualised plan under the direction of the dietitian
Provide all assistance according to the instruction of dietitian and the individualised plan

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Provide feedback to the dietitian regarding client progress

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Seek client feedback about the tolerance of the nutrition support intervention and feedback to dietitian

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Seek assistance when client presents with needs or signs outside limits of own authority or competence

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report client difficulties and concerns to the dietitian

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement variations to the individualised plan under the direction of the dietitian

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean and store materials and equipment

  1. Use and clean any equipment according to manufacturer’s requirements
  2. Store materials and equipment according to manufacturer’s requirements and organisation protocols
  3. Report equipment problems or faults to appropriate person
Use and clean any equipment according to manufacturer’s requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store materials and equipment according to manufacturer’s requirements and organisation protocols

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report equipment problems or faults to appropriate person

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Document client information

  1. Use accepted protocols to report information in line with organisation requirements
  2. Use appropriate terminology to document client response to screening
  3. Maintain client records, according to organisation requirements
Use accepted protocols to report information in line with organisation requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use appropriate terminology to document client response to screening

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain client records, according to organisation requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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

Required Skills and Knowledge

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