Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

HLTAH416B Mapping and Delivery Guide
Support special diet requirements

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency HLTAH416B - Support special diet requirements
Description This unit of competency describes the skills and knowledge required to make up formulas in aseptic conditions and educate clients and carers in preparation requirements
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.
Prerequisites/co-requisites Pre-requisite unitsThis unit must be assessed after successful achievement of pre-requisite units:HLTNA301C Provide assistance to nutrition and dietetic servicesHLTNA302C Plan and evaluate meals and menus to meet recommended dietary guidelinesHLTNA303C Plan and modify menus according to nutrition dietary plansHLTNA304C Plan meals and menus to meet cultural and religious needsHLTNA305C 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
Elements of Competency Performance Criteria              
Element: Prepare infant formulas in aseptic conditions
  • Identify appropriate recipe to meet referral requirements
  • Seek clarification from dietitian or referral source if necessary
  • Wear appropriate clothing to work in aseptic conditions
  • Check measuring equipment for accuracy
  • Make up formula strictly according to the precise measurement requirements of the recipe
  • Decant formulas in aseptic conditions
  • Comply with infection control requirements according to organisation protocols
  • Deliver the formula to the appropriate location
       
Element: Clean and maintain formula room/area
  • Clean all surfaces with appropriate products, and according to organisation protocols
  • Demonstrate OH&S procedures for chemicals
  • Check all equipment (including sterilising equipment) for proper operation
  • Report any faults or conditions that may affect aseptic conditions to the appropriate person
  • Maintain the imprest stock system required in the formula room/area
       
Element: Educate client/carer in the preparation of special formulas
  • Determine a time for the education of client/carer
  • Gather all materials and products required for education and discharge
  • Prepare recipe instructions and details for aseptic preparation in a manner and style that will be practical for the home and understood by the client/carer
  • Demonstrate the preparation and aseptic requirements
  • Guide client/carer through the preparation if required
  • Check to ensure that the client/carer understands the requirements
  • Organise any necessary follow up arrangements or feedback to the referrer
  • Complete paper work and file accordingly
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

The evidence guide provides advice on assessment and must be read in conjunction with the Performance Criteria, Required Skills and Knowledge, the Range Statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate this competency unit:

The individual being assessed must provide evidence of specified essential knowledge as well as practical skills

Observation of workplace performance is essential for assessment of this unit

Consistency of performance should be demonstrated over the required range of situations relevant to the workplace

Context of and specific resources for assessment:

Assessment must be completed in the workplace.

Relevant guidelines, standards and procedures

Resources essential for assessment include:

Recipes and equipment for the preparation of formulas

Infection control procedures

Food Safety standards and procedures

Access and equity considerations:

All workers in the health industry should be aware of access and equity issues in relation to their own area of work

All workers should develop their ability to work in a culturally diverse environment

In recognition of particular health issues facing Aboriginal and Torres Strait Islander communities, workers should be aware of cultural, historical and current issues impacting on health of Aboriginal and Torres Strait Islander people

Assessors and trainers must take into account relevant access and equity issues, in particular relating to factors impacting on health of Aboriginal and/or Torres Strait Islander clients and communities

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

This describes the essential skills and knowledge and their level required for this unit.

Essential knowledge:

The candidate must be able to demonstrate essential knowledge required to effectively do the task outlined in elements and performance criteria of this unit, manage the task and manage contingencies in the context of the identified work role

This includes knowledge of:

Understanding of the importance of accurate formula preparation and needs for the correct formula

Understanding of the importance of aseptic conditions

Different formulas and their use, including but not limited to:

elemental

semi-elemental

polymeric

infant formulas

specialist

Infection control requirements for the preparation of nutritional products

Organisation referral procedures for nutritional products

Educational requirements of clients/carers

Organisation record keeping requirements

Essential skills:

It is critical that the candidate demonstrate the ability to:

Make up special formulas according to prescribed recipe and using precise measurement as per referral

Clean and maintain a formula room/area to ensure appropriate aseptic conditions

Educate client/carer in the preparation of formulas in aseptic conditions

Maintain record keeping requirements within organisation protocols

The Range Statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Add any essential operating conditions that may be present with training and assessment depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts.

Supervision refers to:

Instructing, advising, and monitoring another person in order to ensure safe and effective performance in carrying out the duties of their position

The nature of supervision is flexible and may be conducted by various means including:

in person and

through use of electronic communications media such as telephone or video conferencing, where necessary

Frequency of supervision will be determined by factors such as:

the task maturity of the person in that position or clinical placement

the need to review and assess client conditions and progress in order to establish or alter treatment plans in case of students and assistants

the need to correct and develop non clinical aspects such as time management, organisation requirements, communication skills, and other factors supporting the provision of clinical care and working within a team

A person under supervision does not require direct (immediate) and continuous personal interaction, but the method and frequency will be determined by factors outlined above

Referral sources may include

Dietitian

Medical and nursing staff

Appropriate clothing may include:

Gown

Mask

Hair cover

Gloves

Covered shoes

Formula may include:

Elemental

Semi-elemental

Polymeric

Formula for low birth weight infants

Specialist

Low lactose

Lactose free

Standard infant formula

Nutritional additions to formula

Specialised infant formula

Enteral formula

Organisation protocols for communicating referral may include:

Formal referral

Electronic referral

Face to face communication

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Identify appropriate recipe to meet referral requirements 
Seek clarification from dietitian or referral source if necessary 
Wear appropriate clothing to work in aseptic conditions 
Check measuring equipment for accuracy 
Make up formula strictly according to the precise measurement requirements of the recipe 
Decant formulas in aseptic conditions 
Comply with infection control requirements according to organisation protocols 
Deliver the formula to the appropriate location 
Clean all surfaces with appropriate products, and according to organisation protocols 
Demonstrate OH&S procedures for chemicals 
Check all equipment (including sterilising equipment) for proper operation 
Report any faults or conditions that may affect aseptic conditions to the appropriate person 
Maintain the imprest stock system required in the formula room/area 
Determine a time for the education of client/carer 
Gather all materials and products required for education and discharge 
Prepare recipe instructions and details for aseptic preparation in a manner and style that will be practical for the home and understood by the client/carer 
Demonstrate the preparation and aseptic requirements 
Guide client/carer through the preparation if required 
Check to ensure that the client/carer understands the requirements 
Organise any necessary follow up arrangements or feedback to the referrer 
Complete paper work and file accordingly 

Forms

Assessment Cover Sheet

HLTAH416B - Support special diet requirements
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

HLTAH416B - Support special diet requirements

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: