Unit of competency Outline

Date retreived
22/07/2026 3:14 PM AWST

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Interpret and use information about nutrition and diet

Interpret and use information about nutrition and diet

Unit of competency
National Code
HLTHPS010
State Code
AVA33
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
06/08/2015
View on TGA
State Implementation and Classification
Approved Date
22/01/2016
Field of Education
069901 - Nutrition And Dietetics
Original Release Date
22/01/2016
Nominal Hours
45
Description
This unit describes the skills and knowledge required to interpret and use basic information about nutritional principles and healthy diet. It does not include the provision of therapeutic nutritional or dietary advice to individual clients or the recommendation of ‘practitioner only’ nutritional products.This unit applies to individuals working with clients within the limits of the Australian dietary guidelines. They make referrals to other health professionals or accredited practising dietitians when those limits are exceeded. The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australia/New Zealand standards and industry codes of practice.
Notes
Elements and Performance Criteria
1. Access nutritional and dietary information
  • 1.1 Establish credible sources of information about nutrition and diet
  • 1.2 Access and interpret current dietary guidelines for healthy Australians and nutritional information that support self-care
  • 1.3 Extract and distil information relevant to own practice
2. Use information about diet and nutrition
  • 2.1 Determine situations where nutrition and diet may play a role for individual clients
  • 2.2 Integrate knowledge of basic nutrition and diet into service provision
  • 2.3 Promote healthy diet and nutrition to others based on the Australian dietary guidelines
  • 2.4 Provide information on lifestyle, self-care practices and specialist services related to diet and nutrition
  • 2.5 Identify situations where referral to a health care professional is required and take action accordingly
3. Maintain own knowledge of nutrition
  • 3.1 Identify and use opportunities to update nutritional knowledge
  • 3.2 Monitor current issues and trends in nutrition and diet
  • 3.3 Evaluate potential changes in own work based on updated knowledge
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