Unit of competency

Modification History

Not applicable.

Application

This unit describes the skills and knowledge required to provide assistance to a Dietitian. Work includes undertaking delegated tasks related to screening for nutritional risk and implementation of nutrition support. This work is carried out according to the nutritional care plan provided by the delegating Dietitian or the organisation’s procedures or guidelines.

This unit applies to Allied Health Assistants and should be performed under the direct, indirect or remote supervision and delegation of an Accredited Practising Dietitian (APD).

The skills in this unit must be applied in accordance with Allied Health Assistant Framework, Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Competency Field

Allied Health

Unit Sector

Health

Elements and Performance Criteria

Foundation Skills

Foundation skills essential to performance are explicit in the performance criteria of this unit of competency.

Unit Mapping Information

Supersedes and is not equivalent to HLTAHA021 Assist with screening and implementation of therapeutic diets.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=ced1390f-48d9-4ab0-bd50-b015e5485705

Assessment requirements

Modification History

Not applicable.

Performance Evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

• assist with nutrition screening as delegated by the Accredited Practising Dietitian (APD) for four people, two in simulation and two in the workplace
• provide nutrition support interventions, including ordering or preparing dietary supplements, to four people, two in simulation and two in the workplace
• perform the activities outlined in the performance criteria of this unit during a period of at least 120 hours of allied health assistance work. At least 60% of this work must be carried out in an allied health workplace. The remaining 40% may be carried out in a simulated environment, if an allied health workplace is unavailable.

Knowledge Evidence

Demonstrate the knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

• allied health core competencies:

• person-centred care
• individual therapy
• group therapy
• communication of information
• equipment and environment

• principles of:

• the impact of diet on health
• fluid intake
• rehabilitation
• an individualised plan

• common dietary modification including:

• diabetes
• low saturated fat
• high energy
• food allergens
• diets for food intolerances including gluten-free
• age and developmentally appropriate diets
• modified:

• salt
• fat
• protein
• potassium
• fluids
• fibre

• texture and fluid modifications in accordance with The International Dysphagia Diet Standardisation Initiative (IDDSI) Framework
• oral nutrition support products and enteral feeds
• nutritional risk indicators:

• weight change
• reduction in food intake due to:

• appetite
• dysphagia
• oral health/dentition

• bowel function
• biochemical indicators of nutritional risk

• organisational policies and procedures in relation to:

• confidentiality:

• privacy
• disclosure

• duty of care
• documentation:

• reporting
• recording data
• written communication to Dietitian

• professional behaviour and presentation
• infection control practices
• work health and safety (WHS)
• manual handling
• supervision and delegation

• scope of role of the Allied Health Assistant and Dietitian
• supplements, including supplement equivalents, and their use
• workings and procedures of the food service system
• principles of empowering the older person
• principles of empowering people living with disability or serious mental illness
• changes related to ageing
• concepts of holistic health and wellbeing
• social determinants of health
• concepts of the medical model, the biopsychosocial models and the human rights-based approach of allied health interventions
• principles of choice and control
• concept of reablement
• manufacturer instructions
• allied health settings:

• hospital
• community health
• mental health
• disability sector
• aged care sectors.

Assessment Conditions

Skills may be demonstrated in the workplace, or in a simulated environment, as per the conditions outlined in the performance evidence.

Assessment must ensure:

• access to suitable facilities, equipment and resources that reflect real working conditions and model industry operating conditions and contingencies
• access to manufacturer instructions
• access to individualised plans and any relevant equipment outlined in the plan
• access to organisational policies and procedures
• opportunities for engagement with real people accessing allied health services.

Assessors must satisfy the Standards for Registered Training Organisations requirements for assessors, and:

• be a Certificate IV qualified Allied Health Assistant with a minimum of three years of professional experience in allied health services; or
• an Accredited Practising Dietitian (APD).

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=ced1390f-48d9-4ab0-bd50-b015e5485705