Assist with the screening of dietary requirements and special diets

Formats and tools

Unit Description
Reconstruct the unit from the xml and display it as an HTML page.
Assessment Tool
an assessor resource that builds a framework for writing an assessment tool
Assessment Template
generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
Assessment Matrix
a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
Wiki Markup
mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
Evidence Guide
create an evidence guide for workplace assessment and RPL applicants
Competency Mapping Template
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
Observation Checklist
create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)

Self Assessment Survey
A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
Moodle Outcomes
Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
Registered Training Organisations
Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver HLTAH415B, 'Assist with the screening of dietary requirements and special diets'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Books
Reference books for 'Assist with the screening of dietary requirements and special diets' on fishpond.com.au. This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to ntisthis.com for every purchase, so go nuts :)


Elements and Performance Criteria

ELEMENT

PERFORMANCE CRITERIA

1. Conduct basic nutrition screening

1.1 Confirm the client group for screening with a dietitian

1.2 Use the organisation's established screeningdocumentation to gather client information

1.3 Consult with other appropriate staff before conducting the screening, eg nursing staff

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

1.5 Conduct the screening at a pace and using language appropriate to the clients needs

1.6 Seek appropriate assistance if client participation issues arise

2. Tabulate screening results to determine nutritional risk

2.1 Tabulate screening results using organisation procedures

2.2 Identify level of risk ie high, medium, low

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

2.4 Schedule low risk clients according to re-screening protocols

2.5 File completed and tabulated screening forms according to organisation protocols

3. Prepare or arrange supply of nutrition support services for low to medium risk clients under supervision of a dietitian

3.1 Select appropriate nutrition support item or services according to organisation guidelines

3.2 Implement nutrition intervention and communicate with food services, according to organisation requirements

3.3 Prepare the nutrition support item, where necessary

3.4 Seek client feedback about the tolerance of the nutrition support services, and make adjustments if required, and within scope of role and responsibilities as defined by the organisation

3.5 Maintain client records, according to organisation requirements

4. Implement special dietary requirements

4.1 Use screening results to determine nutrition intervention

4.2 Refer nutrition intervention to food services, according to organisation protocols

4.3 Seek client feedback about the tolerance of the nutrition intervention, and make adjustments if required, within scope of role and responsibilities as defined by the organisation

4.4 Refer on to dietitian when requirements and issues are beyond scope of roles and responsibilities as defined by the organisation

4.5 Maintain client records, according to organisation requirements