Unit of competency Outline
Date retreived
23/07/2026 5:34 AM AWST
23/07/2026 5:34 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Assist with the screening of dietary requirements and special diets
Assist with the screening of dietary requirements and special diets
Unit of competency
National Code
HLTAH415B
HLTAH415B
State Code
D5647
D5647
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
22/07/2011
Field of Education
069901 - Nutrition And Dietetics
Original Release Date
22/07/2011
Nominal Hours
30
Description
DescriptorThis unit of competency describes the skills and knowledge required to assess nutritional requirements of clients and participate in the implementation of special diets
Notes
Elements and 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
RANGE STATEMENT
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.
Supervision refers to:
Instructing, advising, and monitoring another person in order to ensure safe and effective performance in carrying out the duties of their position
The nature of supervision is flexible and may be conducted by various means including:
in person and
through use of electronic communications media such as telephone or video conferencing, where necessary
Frequency of supervision will be determined by factors such as:
the task maturity of the person in that position or clinical placement
the need to review and assess client conditions and progress in order to establish or alter treatment plans in case of students and assistants
the need to correct and develop non clinical aspects such as time management, organisation requirements, communication skills, and other factors supporting the provision of clinical care and working within a team
A person under supervision does not require direct (immediate) and continuous personal interaction, but the method and frequency will be determined by factors outlined above
Client group may include:
Acute care clients
People with disabilities
Aged clients
People in residential care
People living in the community
Clients with a mental illness
Extended care clients
Assessment documentation may include
Nutrition Assessment Reports
Other organisation formats
Client participation issues may include:
Health status
Language barriers
Dementia
Disability
Age
Tabulation procedures may include:
Manual
Electronic
Organisation protocols for communicating with food service systems may occur in:
Formal referral
Electronic referral
Face to face communication
Client satisfaction may include:
Taste
Colour
Thickness
Temperature
Cultural appropriateness
Validated client satisfaction tool
Taste, colour, thickness, temperature of nutrition support and menu items
Special dietary requirements may include:
Salt free
Gluten free
Carbohydrate modified
Dairy free
Protein/energy modified
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.
Supervision refers to:
Instructing, advising, and monitoring another person in order to ensure safe and effective performance in carrying out the duties of their position
The nature of supervision is flexible and may be conducted by various means including:
in person and
through use of electronic communications media such as telephone or video conferencing, where necessary
Frequency of supervision will be determined by factors such as:
the task maturity of the person in that position or clinical placement
the need to review and assess client conditions and progress in order to establish or alter treatment plans in case of students and assistants
the need to correct and develop non clinical aspects such as time management, organisation requirements, communication skills, and other factors supporting the provision of clinical care and working within a team
A person under supervision does not require direct (immediate) and continuous personal interaction, but the method and frequency will be determined by factors outlined above
Client group may include:
Acute care clients
People with disabilities
Aged clients
People in residential care
People living in the community
Clients with a mental illness
Extended care clients
Assessment documentation may include
Nutrition Assessment Reports
Other organisation formats
Client participation issues may include:
Health status
Language barriers
Dementia
Disability
Age
Tabulation procedures may include:
Manual
Electronic
Organisation protocols for communicating with food service systems may occur in:
Formal referral
Electronic referral
Face to face communication
Client satisfaction may include:
Taste
Colour
Thickness
Temperature
Cultural appropriateness
Validated client satisfaction tool
Taste, colour, thickness, temperature of nutrition support and menu items
Special dietary requirements may include:
Salt free
Gluten free
Carbohydrate modified
Dairy free
Protein/energy modified
EVIDENCE GUIDE
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.
Critical aspects for assessment and evidence required to demonstrate this competency unit:
The individual being assessed must provide evidence of specified knowledge as well as practical skills
Observation of workplace performance is essential for assessment of this unit
Consistency of performance should be demonstrated over the required range of situations relevant to the workplace
Where, for reasons of safety, space, or access to equipment and resources, assessment takes place away from the workplace, the assessment environment should represent workplace conditions as closely as possible
Context of and specific resources for assessment:
Assessment must be completed in the workplace
Relevant guidelines, standards and procedures
Resources essential for assessment include:
Screening forms
Food supplements
Infection control procedures
Screening forms
Nutrition support items
Access and equity considerations:
All workers in the health industry should be aware of access and equity issues in relation to their own area of work
All workers should develop their ability to work in a culturally diverse environment
In recognition of particular health issues facing Aboriginal and Torres Strait Islander communities, workers should be aware of cultural, historical and current issues impacting on health of Aboriginal and Torres Strait Islander people
Assessors and trainers must take into account relevant access and equity issues, in particular relating to factors impacting on health of Aboriginal and/or Torres Strait Islander clients and communities
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.
Critical aspects for assessment and evidence required to demonstrate this competency unit:
The individual being assessed must provide evidence of specified knowledge as well as practical skills
Observation of workplace performance is essential for assessment of this unit
Consistency of performance should be demonstrated over the required range of situations relevant to the workplace
Where, for reasons of safety, space, or access to equipment and resources, assessment takes place away from the workplace, the assessment environment should represent workplace conditions as closely as possible
Context of and specific resources for assessment:
Assessment must be completed in the workplace
Relevant guidelines, standards and procedures
Resources essential for assessment include:
Screening forms
Food supplements
Infection control procedures
Screening forms
Nutrition support items
Access and equity considerations:
All workers in the health industry should be aware of access and equity issues in relation to their own area of work
All workers should develop their ability to work in a culturally diverse environment
In recognition of particular health issues facing Aboriginal and Torres Strait Islander communities, workers should be aware of cultural, historical and current issues impacting on health of Aboriginal and Torres Strait Islander people
Assessors and trainers must take into account relevant access and equity issues, in particular relating to factors impacting on health of Aboriginal and/or Torres Strait Islander clients and communities
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WD316 | HLTAH415C | Assist with the screening of dietary requirements and special diets | Unit of competency |
