Unit of competency Outline

Date retreived
22/07/2026 1:30 PM AWST

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Provide assistance to nutrition and dietetic services

Provide assistance to nutrition and dietetic services

Unit of competency
National Code
HLTNA301C
State Code
D8348
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
25/03/2011
View on TGA
State Implementation and Classification
Approved Date
01/08/2011
Field of Education
069901 - Nutrition And Dietetics
Original Release Date
01/08/2011
Nominal Hours
50
Description
DescriptorThis unit of competency describes the skills and knowledge required to facilitate the provision of appropriate foods to clients receiving diet therapy or nutrition care under the direction and supervision of a dietitian
Notes
Elements and Performance Criteria
1. Assist client with meal selection
  • 1.1 Record and act on client food preferences according to organisation procedures
  • 1.2 Provide guidance to client, to ensure that meal choices are consistent with the care plan developed by a dietitian or other relevant health professional eg. speech pathologist
  • 1.3 Consider cultural appropriateness of meals provided
  • 1.4 Assist client with marking menus, placing of meal orders and/or selection of meal, if required
  • 1.5 Provide feedback on consistently poor client meal choices to the dietitian
2. Prepare and deliver nutrition support services
  • 2.1 Follow infection control policy and procedures
  • 2.2 Prepare nutrition support services according to food safety program
  • 2.3 Prepare nutrition support services according to instructions from a dietitian or appropriate health professional who has consulted with a dietitian
  • 2.4 Identify and report processes and practices that are not consistent with the food safety program
  • 2.5 Take corrective action according to the food safety program and within level of responsibility
  • 2.6 Supply or deliver nutrition support information or items according to organisation procedures
  • 2.7 Discard out of date nutrition support items and/or out-dated nutrition support information
  • 2.8 Report any significant wastage to the appropriate personnel (where appropriate)
  • 2.9 Maintain the workplace in a clean and tidy order to meet workplace standards
3. Comply with personal hygiene standards
  • 3.1 Comply with personal hygiene requirements of the food safety program
  • 3.2 Report health conditions and/or illness according to the food safety program
  • 3.3 Wear clothing and footwear appropriate for food handling tasks and according to the food safety plan
4. Support the client with acceptance of nutrition care plan
  • 4.1 Report the acceptability, tolerance and consumption of meals by the client/ to the dietitian or relevant health professional
  • 4.2 Report identified problems which may lead to poor acceptance and/or tolerance of the nutrition care plan by client to the dietitian (directly or via other relevant health professional)
  • 4.3 Provide information regarding nutrition care plan to client when appropriate and as directed by dietitian or relevant health professional
  • 4.4 Provide feedback about changes to food preferences and nutrition care to catering/food services and to dietitians
5. Identify factors that place client at nutritional risk
  • 5.1 Report problems which may effect the client's ability to eat or drink to the dietitian and/or other relevant health professional, according to organisation policies and procedures
  • 5.2 Document and report client food intake to the appropriate person, according to organisation policies and procedures
  • 5.3 Report clients identified through nutrition screening to be at nutritional risk to the dietitian or other appropriate health professional
  • 5.4 Take appropriate action according to the direction of the supervising dietitian or other appropriate health professional
  • 5.5 Provide relevant feedback about changes to nutrition support requirements to catering/food services
6. Undertake nutrition monitoring
  • 6.1 Monitor the nutrition status of clients using standard/validated tools and nutritional indicators
  • 6.2 Follow systems designed by a dietitian to monitor client nutritional status
  • 6.3 Report the progress of client nutritional status to the dietitian, and/or other health professional according to standard protocols and timeframes
No information
No information
Replaces
State Code National Code Title Type
C9353 HLTNA301B Provide assistance to nutrition and dietetic services Unit of competency
C5073 HLTNA1A Provide assistance to nutrition and dietetic services Unit of competency
Replaced By
State Code National Code Title Type
WD207 HLTNA301D Provide assistance to nutrition and dietetic services Unit of competency
State Code National Code Title Type
D042 HLT31507 Certificate III in Nutrition and Dietetic Assistance Qualification