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Evidence Guide: HLTNA301C - Provide assistance to nutrition and dietetic services

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

 

HLTNA301C - Provide assistance to nutrition and dietetic services

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

Assist client with meal selection

  1. Record and act on client food preferences according to organisation procedures
  2. Provide guidance to client, to ensure that meal choices are consistent with the care plan developed by a dietitian or other relevant health professional eg. speech pathologist
  3. Consider cultural appropriateness of meals provided
  4. Assist client with marking menus, placing of meal orders and/or selection of meal, if required
  5. Provide feedback on consistently poor client meal choices to the dietitian
Record and act on client food preferences according to organisation procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Provide guidance to client, to ensure that meal choices are consistent with the care plan developed by a dietitian or other relevant health professional eg. speech pathologist

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Consider cultural appropriateness of meals provided

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assist client with marking menus, placing of meal orders and/or selection of meal, if required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Provide feedback on consistently poor client meal choices to the dietitian

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and deliver nutrition support services

  1. Follow infection control policy and procedures
  2. Prepare nutrition support services according to food safety program
  3. Prepare nutrition support services according to instructions from a dietitian or appropriate health professional who has consulted with a dietitian
  4. Identify and report processes and practices that are not consistent with the food safety program
  5. Take corrective action according to the food safety program and within level of responsibility
  6. Supply or deliver nutrition support information or items according to organisation procedures
  7. Discard out of date nutrition support items and/or out-dated nutrition support information
  8. Report any significant wastage to the appropriate personnel (where appropriate)
  9. Maintain the workplace in a clean and tidy order to meet workplace standards
Follow infection control policy and procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare nutrition support services according to food safety program

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare nutrition support services according to instructions from a dietitian or appropriate health professional who has consulted with a dietitian

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and report processes and practices that are not consistent with the food safety program

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Take corrective action according to the food safety program and within level of responsibility

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Supply or deliver nutrition support information or items according to organisation procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Discard out of date nutrition support items and/or out-dated nutrition support information

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report any significant wastage to the appropriate personnel (where appropriate)

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain the workplace in a clean and tidy order to meet workplace standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Comply with personal hygiene standards

  1. Comply with personal hygiene requirements of the food safety program
  2. Report health conditions and/or illness according to the food safety program
  3. Wear clothing and footwear appropriate for food handling tasks and according to the food safety plan
Comply with personal hygiene requirements of the food safety program

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report health conditions and/or illness according to the food safety program

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Wear clothing and footwear appropriate for food handling tasks and according to the food safety plan

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Support the client with acceptance of nutrition care plan

  1. Report the acceptability, tolerance and consumption of meals by the client/ to the dietitian or relevant health professional
  2. Report identified problems which may lead to poor acceptance and/or tolerance of the nutrition care plan by client to the dietitian (directly or via other relevant health professional)
  3. Provide information regarding nutrition care plan to client when appropriate and as directed by dietitian or relevant health professional
  4. Provide feedback about changes to food preferences and nutrition care to catering/food services and to dietitians
Report the acceptability, tolerance and consumption of meals by the client/ to the dietitian or relevant health professional

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report identified problems which may lead to poor acceptance and/or tolerance of the nutrition care plan by client to the dietitian (directly or via other relevant health professional)

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Provide feedback about changes to food preferences and nutrition care to catering/food services and to dietitians

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify factors that place client at nutritional risk

  1. Report problems which may effect the client's ability to eat or drink to the dietitian and/or other relevant health professional, according to organisation policies and procedures
  2. Document and report client food intake to the appropriate person, according to organisation policies and procedures
  3. Report clients identified through nutrition screening to be at nutritional risk to the dietitian or other appropriate health professional
  4. Take appropriate action according to the direction of the supervising dietitian or other appropriate health professional
  5. Provide relevant feedback about changes to nutrition support requirements to catering/food services
Report problems which may effect 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:

 

 

 

 

 

 

 

Document and report client food intake to the appropriate person, according to organisation policies and procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report clients identified through nutrition screening to be at nutritional risk to the dietitian or other appropriate health professional

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Take appropriate action according to the direction of the supervising dietitian or other appropriate health professional

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Provide relevant feedback about changes to nutrition support requirements to catering/food services

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Undertake nutrition monitoring

  1. Monitor the nutrition status of clients using standard/validated tools and nutritional indicators
  2. Follow systems designed by a dietitian to monitor client nutritional status
  3. Report the progress of client nutritional status to the dietitian, and/or other health professional according to standard protocols and timeframes
Monitor the nutrition status of clients using standard/validated tools and nutritional indicators

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow systems designed by a dietitian to monitor client nutritional status

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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

HLTNA303B Plan and/or modify menus according to special dietary needs

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

A diversity of assessment tasks is essential for holistic assessment

Resources essential for assessment include:

Food safety and HACCP procedure manuals

Food packaging and storage requirements

OHS, cultural diversity and other relevant legislation

Work plans

Menu processing policy and procedures

Procedures for preparation of nutrition support items

Other relevant dietary policies and procedures

Enterprise policy, mission statements, procedures and performance management systems

Method of assessment may include:

Observation of performance in food preparation

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

Required Skills and Knowledge

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 food

Basic knowledge of food preparation and food service systems

Basic knowledge of hydration needs

Basic knowledge of oral nutrition support products and enteral feeds

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

Broad understanding of dietary requirements for good health through the life cycle

Common fluid and food restrictions

Infection control policies and procedures relevant to food service provision

OHS work practices relevant to the specific workplace and in accordance with relevant food service provision

Range of menus and menu items, relevant to the specific workplace

Requirements of different types of menus

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

Essential skills:

It is critical that the candidate demonstrate the ability to:

Accurately record data associated with nutrition care plans and report information to supervising dietitian or other appropriate health professional

Communicate constructively with clients and other staff to ensure best service

Comply with safe food handling, hygiene practices and infection control procedures

Facilitate the provision of appropriate foods to the client group

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 basic computer operations

Demonstrate information processing (computer and/or manual)

Demonstrate safe food handling practices

Demonstrate safe handling of equipment

Plan and evaluate meals and menus of individuals

Use literacy, 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 and recording of numbers, dietary information
(e.g. percentage weight changes and BMIs)

Range Statement

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.

Recording client food preferences and acting upon this information may include:

Utilising appropriate manual or computerised record keeping systems such as client diet history profiles, diet cards, diet outlines and making appropriate changes to the client nutrition plan as directed by a dietitian

Information may be also received from other appropriate health professionals requesting alternative menu items from food services

Nutrition support may include:

High energy oral nutrition supplements

Infant formulas

Thickened fluids

Tube feeds / enteral formula

Monitoring for acceptability and consumption may include:

Plate wastage checks

Discussion with the client regarding acceptability

Checking food intake documentation

Problems which may lead to poor acceptance or tolerance of the nutrition care plan may include:

Changing food preferences

Lack of understanding of the reasons for the plan

Effects of medical condition ie nausea, constipation

Effects of treatment, ie effects of drugs, chemotherapy/radiotherapy

Frailty. age and/or disability

Appetite

Client problems which may affect ability to eat and/or feed oneself may include:

Aspects of physical and mental condition such as:

arthritis

broken bones

confusion

pain

poor dentition

pressure sores

recovery from stroke

swallowing problems

Appropriate action taken following consultation with supervising dietitian or other appropriate health professional may include:

Organising texture modified meals

Arranging appropriate high protein and/or high energy oral nutrition supplements

Requisitioning of appropriate feeding aids

Implementation of nutrition monitoring processes

Monitoring of client nutrition status may include:

Calculation of client's body mass index (BMI)

Calculation of healthy weight ranges

Collection of client's height and weight

Communication of changes in nutritional status to nursing staff, dietitian or other relevant health professionals

Where appropriate, plotting of client's weight and BMI onto relevant growth charts or weight monitoring charts