Modification History
HLT07 Version 4 |
HLT07 Version 5 |
Comments |
HLTAH415B Assist with the screening of dietary requirements and special diets |
HLTAH415C - Assist with the screening of dietary requirements and special diets |
Unit updated in V5 - ISC upgrade changes to remove references to old OHS legislation and replace with references to new WHS legislation. No change to competency outcome. |
Unit Descriptor
Descriptor |
This unit of competency describes the skills and knowledge required to assess nutritional requirements of clients and participate in the implementation of special diets |
Application of the Unit
Application |
Work performed requires a range of well developed skills where some discretion and judgment is required and individuals will take responsibility for their own outputs Allied Health Assistants operate within the scope of their defined roles and responsibilities and under supervision of an Allied Health Professional For training and assessment pathways, experience in workplace application of the skills and knowledge identified in this competency unit should be provided as required to support allied health professions |
Licensing/Regulatory Information
Not Applicable
Pre-Requisites
Pre-requisite units |
This unit must be assessed after successful achievement of pre-requisite units:
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Employability Skills Information
Employability Skills |
This unit contains Employability Skills |
Elements and Performance Criteria Pre-Content
Elements define the essential outcomes of a unit of competency. |
The Performance Criteria specify the level of performance required to demonstrate achievement of the Element. Terms in italics are elaborated in the Range Statement. |
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 |
Required Skills and Knowledge
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:
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Essential skills: It is critical that the candidate demonstrate the ability to:
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:
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Evidence Guide
EVIDENCE GUIDE |
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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. |
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Critical aspects for assessment and evidence required to demonstrate this competency unit: |
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Context of and specific resources for assessment: |
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Access and equity considerations: |
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Range Statement
RANGE STATEMENT |
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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. |
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Supervision refers to: |
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Client group may include: |
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Assessment documentation may include |
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Client participation issues may include: |
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Tabulation procedures may include: |
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Organisation protocols for communicating with food service systems may occur in: |
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Client satisfaction may include: |
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Special dietary requirements may include: |
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Unit Sector(s)
Not Applicable