Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
HLTAH415C Mapping and Delivery Guide
Assist with the screening of dietary requirements and special diets
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | HLTAH415C - Assist with the screening of dietary requirements and special diets |
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Description | This unit of competency describes the skills and knowledge required to assess nutritional requirements of clients and participate in the implementation of special diets | ||
Employability Skills | This unit contains Employability Skills | ||
Learning Outcomes and Application | Work performed requires a range of well developed skills where some discretion and judgment is required and individuals will take responsibility for their own outputsAllied Health Assistants operate within the scope of their defined roles and responsibilities and under supervision of an Allied Health ProfessionalFor training and assessment pathways, experience in workplace application of the skills and knowledge identified in this competency unit should be provided as required to support allied health professions | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | Pre-requisite unitsThis unit must be assessed after successful achievement of pre-requisite units:HLTNA301D Provide assistance to nutrition and dietetic servicesHLTNA302D Plan and evaluate meals and menus to meet recommended dietary guidelinesHLTNA303D Plan and modify menus according to nutrition dietary plansHLTNA304D Plan meals and menus to meet cultural and religious needsHLTNA305D Support food services in menu and meal order processingHLTFS207C Follow basic food safety practices | ||
Competency Field |
Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Conduct basic nutrition screening |
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Element: Tabulate screening results to determine nutritional risk |
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Element: Prepare or arrange supply of nutrition support services for low to medium risk clients under supervision of a dietitian |
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Element: Implement special dietary requirements |
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