Elements and Performance Criteria

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.


Recording client food preferences and acting upon this information may include:
Utilising appropriate manual or computerised record keeping systems such as client diet history profiles, diet cards, diet outlines and making appropriate changes to the client nutrition plan as directed by a dietitian
Information may be also received from other appropriate health professionals requesting alternative menu items from food services


Nutrition support may include:
High energy oral nutrition supplements
Infant formulas
Thickened fluids
Tube feeds / enteral formula


Monitoring for acceptability and consumption may include:
Plate wastage checks
Discussion with the client regarding acceptability
Checking food intake documentation


Problems which may lead to poor acceptance or tolerance of the nutrition care plan may include:
Changing food preferences
Lack of understanding of the reasons for the plan
Effects of medical condition ie nausea, constipation
Effects of treatment, ie effects of drugs, chemotherapy/radiotherapy
Frailty. age and/or disability
Appetite


Client problems which may affect ability to eat and/or feed oneself may include:
Aspects of physical and mental condition such as:
arthritis
broken bones
confusion
pain
poor dentition
pressure sores
recovery from stroke
swallowing problems


Appropriate action taken following consultation with supervising dietitian or other appropriate health professional may include:
Organising texture modified meals
Arranging appropriate high protein and/or high energy oral nutrition supplements
Requisitioning of appropriate feeding aids
Implementation of nutrition monitoring processes


Monitoring of client nutrition status may include:
Calculation of client's body mass index (BMI)
Calculation of healthy weight ranges
Collection of client's height and weight
Communication of changes in nutritional status to nursing staff, dietitian or other relevant health professionals
Where appropriate, plotting of client's weight and BMI onto relevant growth charts or weight monitoring charts

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 competency unit can be assessed independently, however it may be assessed in conjunction with:
HLTNA303B Plan and/or modify menus according to special dietary needs
HLTNA304B 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
A diversity of assessment tasks is essential for holistic assessment
Resources essential for assessment include:
Food safety and HACCP procedure manuals
Food packaging and storage requirements
WHS, cultural diversity and other relevant legislation
Work plans
Menu processing policy and procedures
Procedures for preparation of nutrition support items
Other relevant dietary policies and procedures
Enterprise policy, mission statements, procedures and performance management systems


Method of assessment may include:
Observation of performance in food preparation
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