Elements and Performance Criteria

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.


Conditions requiring dietary modification include but are not limited to:
Acquired brain injury
Cancer
Chewing/swallowing difficulties
Coeliac disease
Constipation
Diabetes
Food allergies and intolerance's
Gastro-intestinal disorders
Heart disease
HIV/AIDS
Hypertension
Malnutrition
Overweight and obesity
Poor dental health
Renal disease
Stroke


Other nutrition-related conditions include, for example:
Absence of teeth or poorly fitting dentures
Coeliac disease
Constipation
Iron deficiency anaemia
Poor appetite


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


Special dietary needs include but are not limited to
Allergy/food intolerance diets (e.g. lactose-free)
Fluid diets
Gluten-free
High energy, high protein
Modified energy
Modified fat
Modified fibre
Modified protein
Modified sodium (or more rarely potassium)
Texture modified


Texture modification may include:
Food textures:
unmodified
texture A (soft)
texture B (minced and moist)
texture C (smooth puree)
Thickened fluids:
unmodified fluids (regular)
level 150 (mildly thick)
level 400 (moderately thick)
level 900 (extremely thick)


Nutritional requirements of 'at risk' client groups may include but are not limited to:
Specific requirements for common lifestyle related diseases/disorders such as diabetes, heart disease, obesity, hypertension, dental caries, and constipation
High energy and/or high protein for those with:
inadequate dietary intake
poor appetite
unintentional weight loss
increased energy needs due to illness
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
People with disabilities
Extended care
Aboriginal and Torres Strait Islander people
Pregnant women
Those with acute or chronic diseases/disorders requiring dietary management

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 essential knowledge as well as skills
Consistency of performance should be demonstrated over the required range of workplace situations


Concurrent assessment and relationship with other competency units:
This unit can be assessed independently, however it may be assessed in conjunction with:
HLTNA301B Provide assistance to nutrition and dietetic services
HLTNA304C Plan meals and menus to meet cultural and religious needs


Context of and specific resources for assessment:
Assessment should replicate workplace conditions as far as possible
Simulations may be used to represent workplace conditions as closely as possible
Resources essential for assessment include:
food safety and HACCP procedure manuals
manufacturers' manuals and recommendations for equipment
food packaging and storage requirements
WHS, cultural diversity and other relevant legislation
work plan
enterprise policy, mission statements, procedures


Method of assessment
Observation in the work place (if possible)
Written assignments/projects
Case study and scenario as a basis for discussion of issues and strategies to contribute to best practice
Questioning


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