Course Title: Support the provision of basic nutrition advice and education

Part A: Course Overview

Program: C4367 Certificate IV in Allied Health Assistance

Course Title: Support the provision of basic nutrition advice and education

Portfolio: SEH Portfolio Office

Nominal Hours: 55

Regardless of the mode of delivery, represent a guide to the relative teaching time and student effort required to successfully achieve a particular competency/module. This may include not only scheduled classes or workplace visits but also the amount of effort required to undertake, evaluate and complete all assessment requirements, including any non-classroom activities.

Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)


Course Contact: Veemita Kaul

Course Contact Phone: +61 3 9925 4662

Course Contact Email: veemita.kaul@rmit.edu.au



Course Description

This unit describes the skills and knowledge required to support the provision of basic nutrition education to clients receiving diet therapy from a dietitian. This unit applies to allied health assistants and work will be performed under the direction and supervision (direct, indirect or remote) of a dietitian. Individuals will take responsibility for their own outputs and may participate in work teams. A range of well developed skills and some discretion and judgement is required of workers.

Pre-requisite Courses and Assumed Knowledge and Capabilities

Not applicable



National Competency Codes and Titles

National Element Code & Title:

HLTAHA023 Support the provision of basic nutrition advice and education

Elements:

1. Organise appropriate resources for dietary education

2. Assist with the provision of basic and scripted dietary and nutrition information and/or education to the client

3. Monitor client response to the information and/or education

4. Comply with supervisory requirements

5. Clean and store materials and equipment

6. Document client information


Learning Outcomes

On completion of this program, you should be able to

 

  1. Organise appropriate 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

1.6 Check with the dietitian that materials and products are appropriate for the client’s setting

1.7 Determine client availability

 

 

2. Assist with the provision of basic and scripted dietary and nutrition information and/or education to the client

 

2.1 Confirm the purpose of the information or education, based on the individualised plan with the client

2.2 Guide the client to ensure that meal choices are consistent with the individualised plan designed by the dietitian

2.3 Provide practical dietary education to support meal and food choices consistent with individualised plan

2.4 Use appropriate nutrition and dietetic resources and equipment

2.5 Seek feedback on the client’s understanding

 

 

3. Monitor client response to the information and/or education

 

3.1 Use appropriate strategies to monitor client according to individualised plan

3.2 Identify client deviations from the individualised plan and report to dietitian

3.3 Identify other indicators requiring dietary intervention in line with organisation procedures and protocols

3.4 Report identified indicators for dietary intervention to the dietitian

3.5 Seek client feedback on satisfaction with the dietetic service

 

4. Comply with supervisory requirements

 

4.1 Provide all assistance according to the instruction of dietitian

4.2 Provide feedback to the dietitian regarding client progress

4.3 Seek assistance when client presents with needs or signs outside limits of own authority or competence

4.4 Report client difficulties and concerns to the dietitian

4.5 Implement variations to the education program and material under the direction of the dietitian

 

 

5. Clean and store materials and equipment

 

5.1 Use and clean any equipment according to manufacturers requirements

5.2 Store educational materials and any equipment according to manufacturers requirements and organisation protocols

5.3 Report equipment faults to appropriate person

5.4 Report educational material requirements such as need to re-stock according to organisation protocols

 

 

6. Document client information

 

6.1 Use accepted protocols to report information in line with organisation requirements

6.2 Use appropriate terminology to document client response to the information and/or education

 

 


Overview of Assessment

You must demonstrate Performance and Knowledge Evidence of the unit in order to be deemed competent.
Assessment methods have been designed to measure achievement of each competency in a flexible manner over a range of assessment tasks.

Short description of assessment tasks:

A. Multiple choice test – closed book 1.5 hours

B. Practical assessment – students to demonstrate the use of appropriate materials, equipment and followed procedures to provide information to 1 client in a simulated environment, and 2 in the workplace

C. completion of evidence log book at the clinical placement

These tasks assess the following learning outcomes-

 

Elements

Performance criteria

Related assessment task

A

B

1.Organise appropriate 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

 

1.6 Check with the dietitian that materials and products are appropriate for the client’s setting

 

1.7 Determine client availability

 

2. Assist with the provision of basic and scripted dietary and nutrition information and/or education to the client

2.1 Confirm the purpose of the information or education, based on the individualised plan with the client

 

2.2 Guide the client to ensure that meal choices are consistent with the individualised plan designed by the dietitian

 

2.3 Provide practical dietary education to support meal and food choices consistent with individualised plan

 

2.4 Use appropriate nutrition and dietetic resources and equipment

 

2.5 Seek feedback on the client’s understanding

 

3. Monitor client response to the information and/or education

3.1 Use appropriate strategies to monitor client according to individualised plan

 

3.2 Identify client deviations from the individualised plan and report to dietitian

 

3.3 Identify other indicators requiring dietary intervention in line with organisational procedures and protocols

 

3.4 Report identified indicators for dietary intervention to the dietitian

 

3.5 Seek client feedback on satisfaction with the dietetic service

 

4. Comply with supervisory requirements

4.1 Provide all assistance according to the instruction of dietitian

 

4.2 Provide feedback to the dietitian regarding client progress

 

4.3 Seek assistance when client presents with needs or signs outside limits of own authority or competence

 

4.4 Report client difficulties and concerns to the dietitian

 

4.5 Implement variations to the education program and material under the direction of the dietitian

 

5. Clean and store materials and equipment

5.1 Use and clean any equipment according to manufacturer’s requirements

5.2 Store educational materials and any equipment according to manufacturer’s requirements and organisational protocols

5.3 Report equipment faults to appropriate person

5.4 Report educational material requirements such as need to re-stock according to organisational protocols

6. Document client information

6.1 Use accepted protocols to report information in line with organisational requirements

 

6.2 Use appropriate terminology to document client response to the information and/or education