Elements and Performance Criteria

Factors which interfere with the effectiveness of treatment may include:
Age
Cultural factors
Other medical treatment being undertaken
Client/patient's physical and psychological readiness and/or wellness
Contra-indications to treatment
Post treatment activity
Malabsorption

Dietary modification may include:
Exclusion of some foods or food groupings
Inclusion of some foods or food groupings
Increased consumption of some foods or food groupings
Decreased consumption of some foods or food groupings
Inclusion of nutritional supplements

Consent for treatment refers to:
Informed consent according to the local and national regulations and legal guidelines

Contra-indications to treatment may include:
Pregnancy and breastfeeding
Drug-nutrient and nutrient-nutrient interactions
Known allergies
Specific illnesses and conditions
Other medical treatment being undertaken

Responses to reactions may include:
Adjusting treatment accordingly
Seeking appropriate expertise
Discussing reaction with the client/patient
Adhering to clinic guidelines for response to accidents and emergencies
Using First Aid procedures according to St Johns, Australian Red Cross or other appropriate First Aid training
Accessing local emergency services

Nutritional supplementation may include:
Vitamins
Minerals
Amino acids
Omega oils
Celloids
Tissue salts
Other nutritional extracts or substances

Environmental factors may include:
Food additives
Intentional
Non-intentional
Food contamination (microbiological)
Pollution

Other factors may include:
Pharmaceutical drugs
Self-prescribed medication
Cultural
Dental problems
Food cravings
Food aversions
Food preparation techniques
Age
Special dietary needs eg acquired and genetic conditions

Cultural barriers may include:
Religious restrictions
Dietary choices eg vegetarian, vegan

Regulations may include:
Hygiene and infection control regulations
OHS regulations
Clinic or professional practice guidelines
Complying with state or national legislation in the practice of naturopathy

Advise and resource the client/patient refers to:
Providing relevant literature or information materials
Referring client/patient to other information sources
Providing advice regarding self-care
Advising client/patient of suggested resources
Providing details which help to fully inform patient/client of relevant information
Providing referrals to other health professionals
Availability of products required or suggested for treatment

Relevant and practical techniques that promote and maintain optimal health may include:
Exercise suggestions
Stress management techniques

Lifestyle modification may involve:
Use of alcohol consumption
Use of tobacco consumption
Use of social/recreational drugs use
Living arrangements
Working conditions

Critical aspects of assessment:
Treatment plans are implemented to achieve optimal health, rehabilitation, or to improve quality of life. These involve:
Demonstrated ability to assess nutritional needs according to naturopathic principles
Appropriate preparation of the client/patient for treatment
Treatment of a range of conditions / disease states
Incorporation of the philosophies and beliefs of the practice of naturopathy
Demonstration of the application of commonly used treatment practices
Provision of treatment in accordance with the individual, the condition and the presence of complicating factors
Provision of the safest, most efficacious and cost effective treatment method
The use of counselling within the nutritional consultation as an aid to treatment
Provision of treatment in accordance with the treatment plan
Complete documentation of all recommendations and client/patient responses
Review of treatment plan
Demonstrated ability to design and implement dietary modifications in a manner acceptable to the client/patient
Demonstrated interpersonal skills
Demonstrated ability to assess the components of food found in common diets
Demonstrated ability to advise on nutritional supplements and determine the most appropriate supplementation

Concurrent assessment and relationship with other units:
Communicate effectively with clients
Contribute to the control of infection
Work effectively within the health industry
Provide the treatment

Underpinning knowledge and skills:
Knowledge of common disease states and the functional problems of each bodily system, and the principles and practice of treating each system/condition
Knowledge of naturopathic nutritional status assessment methods
Knowledge of appropriate dosage levels of nutritional supplements including the difference between dietary replacement levels and pharmacologic dosage ranges
Knowledge of the main nutritional supplements used for each system/condition
Knowledge of food classifications, categories and composition including grains, legumes, pulses, meat, fish, eggs and protein alternatives, dairy foods, fruit and vegetables, nuts and seeds
Knowledge of foods containing macronutrients and micronutrients, vitamins and minerals, carbohydrates, fats and proteins
Knowledge of bioavailability of nutritional supplements
Knowledge of the components of common diets
Knowledge of current national health and medical research council recommendations for 'healthy diets'
Knowledge of diet construction with regard to preventative approaches to health
Knowledge of the requirements of the individual within a diet program
Knowledge of nutrient types
Demonstrated ability to identify foods containing various nutrients
Knowledge of foods containing carbohydrates, fats, proteins, vitamins, minerals and phytonutrients
Ability to identify foods deficient in nutrients
Knowledge of the process, anatomical structure and physiology of digestion
Knowledge of the function of fibre in the body
Knowledge of amino acids (essential and non-essential)
Knowledge of fibrous and plant proteins
Knowledge of basic biochemistry as it relates to diet and nutrition
Knowledge of types of diets (omnivore, vegetarian, lacto-vegetarian, vegan, fruitarian, zen macrobiotic), milk categories and processed foods
Knowledge of eating patterns, foods affecting the mind and moods, food labelling, food additives, preservatives and colouring
Knowledge of types of tests available to nutritionists
Knowledge of the principles of formulation (including dosage, dosage form, bioavailability and duration of treatment)
Knowledge of supplementary measures in the management of conditions (lifestyle considerations, other modalities of treatment)
Ability to apply methods of treating and managing the disease process of each system using nutrition
Knowledge of how to select the best treatment/medicine within best current practice
Knowledge of medical reports and diagnostic procedures
Knowledge of cultural restrictions on diet and nutritional supplementation eg gelatin in capsules
Knowledge of the principles of formulation (including dosage, dosage form, and duration of treatment)
Knowledge of supplementary measures in the management of conditions (lifestyle considerations, other modalities of treatment)
Knowledge of how to correctly prepare and dispense nutritional supplements
Knowledge of standards nutritional requirements for a range of life cycle stages and human conditions eg pregnancy, health and fitness
Knowledge of the potential impact of supplementation on the condition or disease state, including preventative action
Knowledge of the possible responses to treatments
Knowledge of adverse effects associated with nutritional supplementation
Knowledge of contra-indications of treatment
Knowledge of drug-nutrient and nutrient-nutrient interactions
Ability to access reference material on the effects of current conventional drug therapies and their withdrawal
Knowledge and understanding of methods of preparing treatment and management plans
Knowledge of the correct preparations required for specific treatment
Demonstrated ability to access and interpret up-to-date information
Interpersonal and questioning skills
Ability to write referrals, appraisal letters for insurance companies and other documentation

Resource implications:
Resource requirements may include:
An appropriately stocked and equipped clinic or simulated clinic environment
Relevant texts or medical manuals
Relevant paper-based/video assessment tools
Appropriate assessment environment
Skilled assessors

Method of assessment:
Assessment may include:
Practical demonstration
Simulations
Explanations of technique
Oral questioning and discussion
Case studies and scenarios

Context of assessment:
This unit can be assessed in the workplace or in a simulated workplace and under the normal range of work conditions. Assessment may contain theoretical and practical components and examples covering a range of clinical situations.