Support the provision of basic nutrition advice and education

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 HLTAHA023, 'Support the provision of basic nutrition advice and education'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Reference books for 'Support the provision of basic nutrition advice and education' on This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to for every purchase, so go nuts :)

Elements and 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