Elements and Performance Criteria

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

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

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
Adherence to clinic guidelines for response to accidents and emergencies
Use of first aid procedures according to St Johns, Australian Red Cross or other appropriate First Aid training
Accessing local emergency services

Ayurvedic nutritional supplementation may include:
Culinary herbs or spices
Ayurvedic herbal teas
Churnas
Herbal ghees
Arkas (herbalised waters)

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
Dosha imbalance
Guna balance

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

Dietary advice may include:
Advice on Ayurvedic cooking techniques
Teaching of Ayurvedic cooking
Advice on appropriate foods according to Ayurvedic principles
Advice on appropriate drinks and beverages according to Ayurvedic principles
Advice on use of Ayurvedic nutritional supplements

Regulations may include:
Hygiene and infection control regulations
OHS regulations
Clinic or professional practice guidelines

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
Ayurvedic stress management techniques
Yoga
Meditation

Lifestyle modification may include:
Alcohol consumption
Tobacco consumption
Social/recreational drugs use
Living arrangements
Working conditions
Daily practices such as yoga and meditation
Seasonal and daily Ayurvedic routines
Ayurvedic dietary improvements

Critical aspects of assessment:
Treatment plans are implemented to achieve optimal health, rehabilitation, or to improve quality of life which involve:
Demonstration of ability to assess nutritional needs according to Ayurvedic principles
Appropriate preparation of the client/patient for treatment
Treatment of a range of conditions
Incorporation of the philosophies and principles of the practice of Ayurveda
Demonstration of the application of commonly used treatment practices
Provision of treatment in accordance with the individual, condition and presence of complicating factors
Provision of the safest, most efficacious and cost effective treatment method
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 from an Ayurvedic perspective
Demonstrated ability to advise on Ayurvedic nutritional supplements and determine the most appropriate supplementation, dosage and administration

Concurrent assessment and relationship with other units:
Communicate effectively with clients
Work effectively within the health industry
Provide Ayurvedic lifestyle consultation

Underpinning knowledge and skills:
Knowledge of Ayurvedic philosophy
Knowledge of Ayurvedic nutritional status assessment
Knowledge of Ayurvedic nutrition principles
Knowledge of guidelines for the Ayurvedic diet
Knowledge of tridosha theory
Knowledge of the six tastes (Raas)
Knowledge of the agnis and their role in transformation of nutrients
Knowledge of Ama, its causes, signs and symptoms
Knowledge of Rasa, Virya and Vipaka
Knowledge of triguna theory and its relationship to food
Knowledge of culinary herbs and spices in an Ayurvedic framework
Knowledge of appropriate dosage levels of nutritional
Knowledge of the main Ayurvedic nutritional supplements used for each system/condition
Knowledge of Ayurvedic food classifications, categories and composition including grains, legumes, pulses, meat, fish, eggs and protein alternatives, dairy foods, fruit and vegetables, nuts and seeds
Basic knowledge of foods containing macronutrients and micronutrients, vitamins and minerals, carbohydrates, fats and proteins
Knowledge of the components of common diets
Knowledge of nutrient types
Demonstrated basic ability to identify foods containing various nutrients
Basic knowledge of foods containing carbohydrates, fats, proteins, vitamins, minerals and phytonutrients
Ability to identify foods deficient in nutrients
Knowledge of the process of digestion according to Ayurvedic principles
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 Ayurvedic cooking and food preparation
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
Familiarity with supplementary measures in the management of the conditions (lifestyle considerations, other modalities of treatment)
Knowledge about 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 how to correctly prepare and dispense nutritional supplements
Ability to determine the Ayurvedic dietary requirements of clients for a range of human conditions including Dosha imbalances, Ama, deficiency of excess in the dhatus (tissues), pregnancy and lactation, infancy; childhood, adolescence, adulthood (male/female), old age, 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 Ayurvedic 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
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 instruments
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 is most appropriately assessed in the workplace or in a simulated workplace and under the normal range of work conditions. Assessment may contain both theoretical and practical components and examples covering a range of clinical situations.