Elements and Performance Criteria

Conditions requiring dietary modification include but are not limited to:
Renal disease
Juvenile onset diabetes
Coeliac disease
Gastro-intestinal disorders
Food allergies and intolerance's
Cancer
HIV/AIDS
Chewing/swallowing difficulties and lifestyle related diseases and disorders such as adult onset diabetes
Heart disease obesity
Hypertension
Dental caries
Constipation

Nutrient imbalance may include but is not limited to:
Food intake patterns
High fat and/or cholesterol
Low fibre
High salt
High sugar
Excess kilojoules

Special dietary needs include but are not limited to:
Low sodium/potassium
Low protein
Gluten-free
Clear fluids
High fibre
Light diet
Low fat
Lactose-free
Allergy/food intolerance diets
High energy/high protein
Texture modified

Texture modification includes:
Food textures ranging from pureed, minced, fork mashed, chopped, soft to thickened fluids

Nutritional requirements of 'at risk' client/patient groups may include:
Specific requirements for common lifestyle related diseases/disorders such as adult onset diabetes, heart disease, obesity, hypertension, dental caries, and constipation
Nutritional imbalances such as food intake patterns, high fat and/or cholesterol, low fibre, high salt, high sugar, excess kilojoules

'At risk' groups may include but are not limited to:
Low socio-economic status
Older persons
Residential
Institutionalised
Aboriginal and Torres Strait Islander people
Pregnant women
Those with acute or chronic diseases/disorders requiring dietary management

Critical aspects of assessment must include:
Ability to identify and assist in developing a nutrition care plan for a particular client/patient group
Ability to modify meals and menus according to specific nutritional and dietary needs
Communicating constructively with clients/patients and other staff to ensure best service

Concurrent assessment and relationship with other units:
This unit can be delivered and assessed independently, however it may be assessed in conjunction with:
HLTNA1A Provide assistance to clinical nutrition services
HLTNA2A Plan and evaluate meals and menus
HLTNA4A Plan meals and menus to meet cultural needs

Essential knowledge must include:
Basic cooking methods
Basic principles of nutrition including nutrition through the life cycle
Planning and evaluating meals and menus
Different cultural requirements
Food preparation and food service systems
Australian Dietary Guidelines
Costing (portion size, mathematics)
Common fluid and food restrictions
Various cultural requirements in relation to food, relevant to the profile of the community served by the organisation
Basic principles of nutrition, diet therapy, nutrition supplements and factors that place clients/patients at risk of malnutrition and inadequate hydration
Infection control policy and procedures relevant to food service provision
OHS work practices relevant to the specific workplace and in accordance with relevant state/territory/national legislation

Essential skills must include:
Information processing (computer and/or manual)
Basic computer operation
Planning and evaluating meals and menus
Safe food handling practices
Safe handling of equipment
Numeracy skills may range from the ability to complete basic arithmetic calculations to the collating and recording of numbers and costing of menus
Reading and writing skills - literacy competence required to fulfil job roles in a safe manner and as specified by organisation. The level of skill may range from the ability to understand OHS legislation and other organisational procedures, providing written information on patient/client dietary requirements, to reading workplace safety pamphlets or procedure manuals, and manufacturer specifications for equipment use. Literacy support available in the workplace may range from having access to support or assistance from expert/mentor/supervisor, to having no communication supports available. Literacy may be required in English or a community language.
Oral communication skills - language competence required to fulfil job roles in a safe manner and as specified by the organisation. Assessors should look for skills in asking questions, providing clear information, listening to and understanding workplace instructions, and clarifying workplace instructions when necessary. The organisation may require competence in English or a community language, depending on client group.

Resource implications
Assessment of the Unit requires access to:
Food safety and HACCP procedure manuals
OHS, cultural diversity and other relevant legislation
Work plans
Enterprise policy, mission statements, procedures and performance management systems

Method of assessment
Assessment may include:
Observation of performance in food preparation
Assessee's portfolio/CV
Supporting statement of supervisor(s)
Authenticated evidence of relevant work experience and/or formal/informal learning
Oral questioning on work plans
Case studies and scenarios as a basis for discussion of systems and strategies for food preparation to meet the client/patient group's nutritional needs
Assessee's work plans

Context of assessment:
This unit of competency may be assessed on the job or in a simulated workplace and under the normal range of workplace conditions. Assessment may be conducted on more than one occasion to cover a variety of circumstances.

A diversity of assessment tasks is essential for holistic assessment.