Unit of competency Outline
Date retreived
22/07/2026 3:47 PM AWST
22/07/2026 3:47 PM 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.
Support the provision of basic nutrition advice-educati
Support the provision of basic nutrition advice-educati
Unit of competency
National Code
HLTAH420C
HLTAH420C
State Code
WD037
WD037
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
19/07/2012
Field of Education
069901 - Nutrition And Dietetics
Original Release Date
19/07/2012
Nominal Hours
30
Description
DescriptorThis unit of competency describes the skills and knowledge required to support the provision of basic nutrition education to clients receiving diet therapy from a dietitianThis work is performed under the direction and supervision of a dietitian
Notes
Elements and Performance Criteria
1. Prepare appropriate education/information resources for dietary education
- 1.1 Obtain client education requirements from the dietitian
- 1.2 Check with the dietitian for details of the education process, timing of the process and monitoring and evaluation requirements
- 1.3 Check with the dietitian for details about possible client indicators that may need to be considered
- 1.4 Gather basic educational materials and products according to the directions of the dietitian
- 1.5 Develop or modify resources under the direction of the dietitian, as required
- 1.6 Check with the dietitian that materials and products are appropriate for the client's setting
- 1.7 Determine client availability
2. Provide basic dietary and nutrition information/education to the client
- 2.1 Confirm the purpose of the information/education, based on the diet plan with the client
- 2.2 Guide the client to ensure that meal choices are consistent with the nutritional care plan designed by the dietitian
- 2.3 Provide practical dietary education to support meal and food choices consistent with nutrition care plan
- 2.4 Use appropriate nutrition and dietetic resources and equipment
- 2.5 Seek feedback on the client's understanding
- 2.6 Provide feedback to the dietitian on client food and meal choices
3. Monitor client response to the information/education
- 3.1 Monitor client according to nutrition care plan, appropriate monitoring strategies
- 3.2 Identify client deviations from the nutrition care plan and report to dietitian
- 3.3 Identify other indicators requiring dietary intervention in line with organisation procedures and protocols
- 3.4 Report identified requirements for dietary intervention to the dietitian
- 3.5 Seek client feedback on satisfaction with the dietetic service
4. Clean and store materials and equipment
- 4.1 Use and clean any equipment according to manufacturers requirements
- 4.2 Store educational materials and any equipment according to manufacturers requirements and organisation protocols
- 4.3 Report equipment faults to appropriate person
- 4.4 Report educational material requirements such as need to re-stock according to organisation protocols
5. Document client information
- 5.1 Use accepted protocols to report information in line with organisation requirements
- 5.2 Use appropriate terminology to document client response to the information/education
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
Clients may include
Infants
Children
Adolescents
Adults
Aged people
People with disabilities
People with a physical or mental illness
Visitors
Family/carers
Other agencies
Basic educational material may include:
Charts
Leaflets
Food packages
Food models
Recipes
Product samples
Monitoring may include:
Weight checks
Weight logs
Waist to hip ratio
Body mass index
Food intake records
Cupboard and refrigerator checks
Meal on Wheels consumption
Setting may include:
Hospitals
Residential aged care
Hostels
Group homes
Extended in-patient settings
Client home
Community or Public Health facilities and settings
Practical nutrition education may include:
Basic nutrition
Product usage
Food safety
Food storage
Basic cooking
Recipe modification
Food shopping
Dietary services and resources may include:
Dietary analysis programs
Scales
Stadiometer (height measure)
Tape measure
Software
Food packages
Reporting may include:
Verbal
Telephone
Face to face
Written (including email, pager)
Progress reports
Case notes
Incident reports
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
Clients may include
Infants
Children
Adolescents
Adults
Aged people
People with disabilities
People with a physical or mental illness
Visitors
Family/carers
Other agencies
Basic educational material may include:
Charts
Leaflets
Food packages
Food models
Recipes
Product samples
Monitoring may include:
Weight checks
Weight logs
Waist to hip ratio
Body mass index
Food intake records
Cupboard and refrigerator checks
Meal on Wheels consumption
Setting may include:
Hospitals
Residential aged care
Hostels
Group homes
Extended in-patient settings
Client home
Community or Public Health facilities and settings
Practical nutrition education may include:
Basic nutrition
Product usage
Food safety
Food storage
Basic cooking
Recipe modification
Food shopping
Dietary services and resources may include:
Dietary analysis programs
Scales
Stadiometer (height measure)
Tape measure
Software
Food packages
Reporting may include:
Verbal
Telephone
Face to face
Written (including email, pager)
Progress reports
Case notes
Incident reports
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 essential knowledge as well as 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:
Materials and other resources required for client education
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 essential knowledge as well as 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:
Materials and other resources required for client education
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
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| D5649 | HLTAH420B | Support the provision of basic nutrition advice/education | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| AVA89 | HLTAHA023 | Support the provision of basic nutrition advice and education | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| J088 | HLT42512 | Certificate IV in Allied Health Assistance | Qualification |