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

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 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