Modification History
HLT07 Version 4 |
HLT07 Version 5 |
Comments |
HLTAH420B Support the provision of basic nutrition advice/education |
HLTAH420C - Support the provision of basic nutrition advice/education |
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 support the provision of basic nutrition education to clients receiving diet therapy from a dietitian This work is performed under the direction and supervision of a dietitian |
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 Nutrition 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. Prepare appropriate education/information 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, as required 1.6 Check with the dietitian that materials and products are appropriate for the client's setting 1.7 Determine client availability |
2. Provide basic dietary and nutrition information/education to the client |
2.1 Confirm the purpose of the information/education, based on the diet plan with the client 2.2 Guide the client to ensure that meal choices are consistent with the nutritional care plan designed by the dietitian 2.3 Provide practical dietary education to support meal and food choices consistent with nutrition care plan 2.4 Use appropriate nutrition and dietetic resources and equipment 2.5 Seek feedback on the client's understanding 2.6 Provide feedback to the dietitian on client food and meal choices |
3. Monitor client response to the information/education |
3.1 Monitor client according to nutrition care plan, appropriate monitoring strategies 3.2 Identify client deviations from the nutrition care plan and report to dietitian 3.3 Identify other indicators requiring dietary intervention in line with organisation procedures and protocols 3.4 Report identified requirements for dietary intervention to the dietitian 3.5 Seek client feedback on satisfaction with the dietetic service |
4. Clean and store materials and equipment |
4.1 Use and clean any equipment according to manufacturers requirements 4.2 Store educational materials and any equipment according to manufacturers requirements and organisation protocols 4.3 Report equipment faults to appropriate person 4.4 Report educational material requirements such as need to re-stock according to organisation protocols |
5. Document client information |
5.1 Use accepted protocols to report information in line with organisation requirements 5.2 Use appropriate terminology to document client response to the information/education |
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 basic knowledge of:
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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Clients may include |
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Basic educational material may include: |
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Monitoring may include: |
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Setting may include: |
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Practical nutrition education may include: |
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Dietary services and resources may include: |
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Reporting may include: |
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Unit Sector(s)
Not Applicable