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Evidence Guide: HLTAHA023 - Support the provision of basic nutrition advice and education

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

 

HLTAHA023 - Support the provision of basic nutrition advice and education

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

Elements define the essential outcomes

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Organise appropriate resources for dietary education

  1. Obtain client education requirements from the dietitian
  2. Check with the dietitian for details of the education process, timing of the process and monitoring and evaluation requirements
  3. Check with the dietitian for details about possible client indicators that may need to be considered
  4. Gather basic educational materials and products according to the directions of the dietitian
  5. Develop or modify resources under the direction of the dietitian
  6. Check with the dietitian that materials and products are appropriate for the client’s setting
  7. Determine client availability
Obtain client education requirements from the dietitian

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Check with the dietitian for details of the education process, timing of the process and monitoring and evaluation requirements

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Check with the dietitian for details about possible client indicators that may need to be considered

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Gather basic educational materials and products according to the directions of the dietitian

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Develop or modify resources under the direction of the dietitian

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Check with the dietitian that materials and products are appropriate for the client’s setting

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Determine client availability

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Assist with the provision of basic and scripted dietary and nutrition information and/or education to the client

  1. Confirm the purpose of the information or education, based on the individualised plan with the client
  2. Guide the client to ensure that meal choices are consistent with the individualised plan designed by the dietitian
  3. Provide practical dietary education to support meal and food choices consistent with individualised plan
  4. Use appropriate nutrition and dietetic resources and equipment
  5. Seek feedback on the client’s understanding
Confirm the purpose of the information or education, based on the individualised plan with the client

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Guide the client to ensure that meal choices are consistent with the individualised plan designed by the dietitian

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Provide practical dietary education to support meal and food choices consistent with individualised plan

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Use appropriate nutrition and dietetic resources and equipment

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Seek feedback on the client’s understanding

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Monitor client response to the information and/or education

  1. Use appropriate strategies to monitor client according to individualised plan
  2. Identify client deviations from the individualised plan and report to dietitian
  3. Identify other indicators requiring dietary intervention in line with organisation procedures and protocols
  4. Report identified indicators for dietary intervention to the dietitian
  5. Seek client feedback on satisfaction with the dietetic service
Use appropriate strategies to monitor client according to individualised plan

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify client deviations from the individualised plan and report to dietitian

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify other indicators requiring dietary intervention in line with organisation procedures and protocols

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Report identified indicators for dietary intervention to the dietitian

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Seek client feedback on satisfaction with the dietetic service

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Comply with supervisory requirements

  1. Provide all assistance according to the instruction of dietitian
  2. Provide feedback to the dietitian regarding client progress
  3. Seek assistance when client presents with needs or signs outside limits of own authority or competence
  4. Report client difficulties and concerns to the dietitian
  5. Implement variations to the education program and material under the direction of the dietitian
Provide all assistance according to the instruction of dietitian

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Provide feedback to the dietitian regarding client progress

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 education program and material under the direction of the dietitian

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Clean and store materials and equipment

  1. Use and clean any equipment according to manufacturers requirements
  2. Store educational materials and any equipment according to manufacturers requirements and organisation protocols
  3. Report equipment faults to appropriate person
  4. Report educational material requirements such as need to re-stock according to organisation protocols
Use and clean any equipment according to manufacturers requirements

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Store educational materials and any equipment according to manufacturers requirements and organisation protocols

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Report equipment faults to appropriate person

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Report educational material requirements such as need to re-stock according to organisation protocols

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 the information and/or education
Use accepted protocols to report information in line with organisation requirements

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Use appropriate terminology to document client response to the information and/or education

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. Organise appropriate resources for dietary education

1.1 Obtain client education requirements from the dietitian

1.2 Check with the dietitian for details of the education process, timing of the process and monitoring and evaluation requirements

1.3 Check with the dietitian for details about possible client indicators that may need to be considered

1.4 Gather basic educational materials and products according to the directions of the dietitian

1.5 Develop or modify resources under the direction of the dietitian

1.6 Check with the dietitian that materials and products are appropriate for the client’s setting

1.7 Determine client availability

2. Assist with the provision of basic and scripted dietary and nutrition information and/or education to the client

2.1 Confirm the purpose of the information or education, based on the individualised plan with the client

2.2 Guide the client to ensure that meal choices are consistent with the individualised plan designed by the dietitian

2.3 Provide practical dietary education to support meal and food choices consistent with individualised plan

2.4 Use appropriate nutrition and dietetic resources and equipment

2.5 Seek feedback on the client’s understanding

3. Monitor client response to the information and/or education

3.1 Use appropriate strategies to monitor client according to individualised plan

3.2 Identify client deviations from the individualised plan and report to dietitian

3.3 Identify other indicators requiring dietary intervention in line with organisation procedures and protocols

3.4 Report identified indicators for dietary intervention to the dietitian

3.5 Seek client feedback on satisfaction with the dietetic service

4. Comply with supervisory requirements

4.1 Provide all assistance according to the instruction of dietitian

4.2 Provide feedback to the dietitian regarding client progress

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

4.4 Report client difficulties and concerns to the dietitian

4.5 Implement variations to the education program and material under the direction of the dietitian

5. Clean and store materials and equipment

5.1 Use and clean any equipment according to manufacturers requirements

5.2 Store educational materials and any equipment according to manufacturers requirements and organisation protocols

5.3 Report equipment faults to appropriate person

5.4 Report educational material requirements such as need to re-stock according to organisation protocols

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 the information and/or education

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. Organise appropriate resources for dietary education

1.1 Obtain client education requirements from the dietitian

1.2 Check with the dietitian for details of the education process, timing of the process and monitoring and evaluation requirements

1.3 Check with the dietitian for details about possible client indicators that may need to be considered

1.4 Gather basic educational materials and products according to the directions of the dietitian

1.5 Develop or modify resources under the direction of the dietitian

1.6 Check with the dietitian that materials and products are appropriate for the client’s setting

1.7 Determine client availability

2. Assist with the provision of basic and scripted dietary and nutrition information and/or education to the client

2.1 Confirm the purpose of the information or education, based on the individualised plan with the client

2.2 Guide the client to ensure that meal choices are consistent with the individualised plan designed by the dietitian

2.3 Provide practical dietary education to support meal and food choices consistent with individualised plan

2.4 Use appropriate nutrition and dietetic resources and equipment

2.5 Seek feedback on the client’s understanding

3. Monitor client response to the information and/or education

3.1 Use appropriate strategies to monitor client according to individualised plan

3.2 Identify client deviations from the individualised plan and report to dietitian

3.3 Identify other indicators requiring dietary intervention in line with organisation procedures and protocols

3.4 Report identified indicators for dietary intervention to the dietitian

3.5 Seek client feedback on satisfaction with the dietetic service

4. Comply with supervisory requirements

4.1 Provide all assistance according to the instruction of dietitian

4.2 Provide feedback to the dietitian regarding client progress

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

4.4 Report client difficulties and concerns to the dietitian

4.5 Implement variations to the education program and material under the direction of the dietitian

5. Clean and store materials and equipment

5.1 Use and clean any equipment according to manufacturers requirements

5.2 Store educational materials and any equipment according to manufacturers requirements and organisation protocols

5.3 Report equipment faults to appropriate person

5.4 Report educational material requirements such as need to re-stock according to organisation protocols

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 the information and/or education

The candidate must show evidence of the ability to complete tasks outlined in elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the job role. There must be evidence that the candidate has (under the direction of a dietitian):

used appropriate materials and equipment and followed procedures to provide nutrition information and/or education to 3 different clients, 1 in a simulated environment and 2 in the workplace

communicated effectively while providing nutritional information and education

performed the activities outlined in the performance criteria of this unit during a period of at least 120 hours of work

The candidate must be able to demonstrate essential knowledge required to effectively complete tasks outlined in elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the work role. This includes knowledge of:

anatomy and body systems

nutrition principles

cultural diets and restriction

human behaviour and social/interpersonal behaviour

the nutritional composition of food

food safety

organisation policy and procedures in relation to:

infection control and food safety as they relate to assisting with nutritional advice and education

other specific organisation policies or procedures, including supervisory and reporting protocols

client individualised plans, goals and limitations of diet therapy

contra-indications of diet therapy

appropriate use of equipment, materials and resources

legal and ethical considerations relevant to allied health:

privacy, confidentiality and disclosure

work role boundaries – responsibilities and limitations of self and other allied health team members

work health and safety (WHS):

manual handling including identification and control of manual task risk factors