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 HLTNA301D, 'Provide assistance to nutrition and dietetic services'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Provide assistance to nutrition and dietetic services' 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. Assist client with meal selection | 1.1 Record and act on client food preferences according to organisation procedures 1.2 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 1.3 Consider cultural appropriateness of meals provided 1.4 Assist client with marking menus, placing of meal orders and/or selection of meal, if required 1.5 Provide feedback on consistently poor client meal choices to the dietitian |
2. Prepare and deliver nutrition support services | 2.1 Follow infection control policy and procedures 2.2 Prepare nutrition support services according to food safety program 2.3 Prepare nutrition support services according to instructions from a dietitian or appropriate health professional who has consulted with a dietitian 2.4 Identify and report processes and practices that are not consistent with the food safety program 2.5 Take corrective action according to the food safety program and within level of responsibility 2.6 Supply or deliver nutrition support information or items according to organisation procedures 2.7 Discard out of date nutrition support items and/or out-dated nutrition support information 2.8 Report any significant wastage to the appropriate personnel (where appropriate) 2.9 Maintain the workplace in a clean and tidy order to meet workplace standards |
3. Comply with personal hygiene standards | 3.1 Comply with personal hygiene requirements of the food safety program 3.2 Report health conditions and/or illness according to the food safety program 3.3 Wear clothing and footwear appropriate for food handling tasks and according to the food safety plan |
4. Support the client with acceptance of nutrition care plan | 4.1 Report the acceptability, tolerance and consumption of meals by the client/ to the dietitian or relevant health professional 4.2 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) 4.3 Provide information regarding nutrition care plan to client when appropriate and as directed by dietitian or relevant health professional 4.4 Provide feedback about changes to food preferences and nutrition care to catering/food services and to dietitians |
5. Identify factors that place client at nutritional risk | 5.1 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 5.2 Document and report client food intake to the appropriate person, according to organisation policies and procedures 5.3 Report clients identified through nutrition screening to be at nutritional risk to the dietitian or other appropriate health professional 5.4 Take appropriate action according to the direction of the supervising dietitian or other appropriate health professional 5.5 Provide relevant feedback about changes to nutrition support requirements to catering/food services |
6. Undertake nutrition monitoring | 6.1 Monitor the nutrition status of clients using standard/validated tools and nutritional indicators 6.2 Follow systems designed by a dietitian to monitor client nutritional status 6.3 Report the progress of client nutritional status to the dietitian, and/or other health professional according to standard protocols and timeframes |