Course Title: Support the provision of basic nutrition advice and education
Part B: Course Detail
Teaching Period: Term2 2018
Course Code: OHTH5961C
Course Title: Support the provision of basic nutrition advice and education
School: 174T School of VE Engineering, Health & Science
Campus: City Campus
Program: C4367 - Certificate IV in Allied Health Assistance
Course Contact: Veemita Kaul
Course Contact Phone: +61 3 9925 4662
Course Contact Email: veemita.kaul@rmit.edu.au
Name and Contact Details of All Other Relevant Staff
Jeremy Sager
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.
Pre-requisites and Co-requisites
Not applicable
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.
National Codes, Titles, Elements and Performance Criteria
National Element Code & Title: |
HLTAHA023 Support the provision of basic nutrition advice and education |
Element: |
1. Organise appropriate resources for dietary education |
Performance Criteria: |
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 |
Element: |
2. Assist with the provision of basic and scripted dietary and nutrition information and/or education to the client |
Performance Criteria: |
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 |
Element: |
3. Monitor client response to the information and/or education |
Performance Criteria: |
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 |
Element: |
4. Comply with supervisory requirements |
Performance Criteria: |
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 |
Element: |
5. Clean and store materials and equipment |
Performance Criteria: |
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 |
Element: |
6. Document client information |
Performance Criteria: |
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 |
Learning Outcomes
On completion of this program, you should be able to-
- Organise appropriate resources for dietary education
- Assist with the provision of basic and scripted dietary and nutrition information and/or education to the client
- Monitor client response to the information and/or education
- Comply with supervisory requirements
- Clean and store materials and equipment
- Document client information
Details of Learning Activities
A combination of activities will support students learning in this course, such as:
- Face to face and or online lectures to cover theoretical and practical concepts for each topic in the course
- Students will learn to apply their skills and knowledge to work integrated learning (WIL), during simulations and classroom based learning
- Observations of performance in the clinical placement or simulated environment will be a valuable part of your learning experience
- Tutorial activities (individually and in teams) to discuss, debate, critique and consolidate your ideas and extend your understanding around key concepts within specific topics
- Online discussion and activities support you to collaborate with other students in your course and debate and debate and discuss ideas
- Self directed study time to enhance and strengthen your knowledge and understanding of theoretical concepts
- To further facilitate learning, students are strongly encouraged to use a range of communication tools between themselves and their course instructor as well as between themselves and fellow students by using the online learning platform
Teaching Schedule
Teaching and Assessment schedule for AH19 & A19H group -
Session |
AH19 Day / Date |
A19H Day/Date |
Time |
Topic/s |
Assessment |
1 |
Thursday 12th July |
Friday 27th July |
9:30am-12:30pm |
|
|
2 |
Thursday 12th July |
Friday 27th July |
1:30am- 4:30pm |
|
|
3 |
Thursday 26th July |
Friday 10th August |
9:30am-12:30pm |
|
|
4 |
Thursday 26th July |
Friday 10th August |
1:30pm-4:30pm |
|
|
5 |
Thursday 9th August |
Friday 24th August |
9:30am-12:30pm |
|
|
6 |
Thursday 9th August |
Friday 24th August |
1:30pm-4:30pm |
|
AT1- Multiple choice test -30 questions -Covers material from lesson 1-3 |
7 |
Thursday 23rd August
|
Friday 7th Sept |
1:30-4:30pm |
|
|
8 |
Thursday 23rd August |
Friday 7th Sept |
1:30pm-4:30pm |
Practical assessment only |
AT2- Practical assessment -You will be allocated to a timeslot during this class, or at another time to be announced -See assignments for an overview and assessment criteria
|
Learning Resources
Prescribed Texts
References
Other Resources
RMIT Library
http://www1.rmit.edu.au/library
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.
Assessments overview-
Assessment task 1-Multiple choice test
Assessment task 2- 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
Assessment task 3- completion of evidence log book at the clinical placement
Assessment Tasks
| AH19 | A19H | |
| AT1- Multiple choice written assessment | 9th Aug 2018 | 24th Aug 2018 |
| AT2- Practical assessment
You will be allocated to a time slot during this class,
|
23rd Aug 2018 | 7th Sept 2018 |
| AT3- Clinical Placement | TBA |
Assessment Matrix
Course Overview: Access Course Overview