Elements and Performance Criteria
- Elements define the essential outcomes
- Organise appropriate resources for dietary education
- Obtain client education requirements from the dietitian
- Check with the dietitian for details of the education process, timing of the process and monitoring and evaluation requirements
- Check with the dietitian for details about possible client indicators that may need to be considered
- Gather basic educational materials and products according to the directions of the dietitian
- Develop or modify resources under the direction of the dietitian
- Check with the dietitian that materials and products are appropriate for the client’s setting
- Determine client availability
- Assist with the provision of basic and scripted dietary and nutrition information and/or education to the client
- Confirm the purpose of the information or education, based on the individualised plan with the client
- Guide the client to ensure that meal choices are consistent with the individualised plan designed by the dietitian
- Provide practical dietary education to support meal and food choices consistent with individualised plan
- Use appropriate nutrition and dietetic resources and equipment
- Seek feedback on the client’s understanding
- Monitor client response to the information and/or education
- Use appropriate strategies to monitor client according to individualised plan
- Identify client deviations from the individualised plan and report to dietitian
- Identify other indicators requiring dietary intervention in line with organisation procedures and protocols
- Report identified indicators for dietary intervention to the dietitian
- Seek client feedback on satisfaction with the dietetic service
- Comply with supervisory requirements
- Provide all assistance according to the instruction of dietitian
- Provide feedback to the dietitian regarding client progress
- Seek assistance when client presents with needs or signs outside limits of own authority or competence
- Report client difficulties and concerns to the dietitian
- Implement variations to the education program and material under the direction of the dietitian
- Clean and store materials and equipment
- Use and clean any equipment according to manufacturers requirements
- Store educational materials and any equipment according to manufacturers requirements and organisation protocols
- Report equipment faults to appropriate person
- Report educational material requirements such as need to re-stock according to organisation protocols
- Document client information