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Evidence Guide: HLTAHA040 - Assist with the monitoring and modification of meals and menus according to individualised plans

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

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HLTAHA040 - Assist with the monitoring and modification of meals and menus according to individualised plans

What evidence can you provide to prove your understanding of each of the following citeria?

Receive delegation and gather information.

  1. Obtain written or verbal delegation for an allied health activity from the Dietitian.
  2. Obtain information from relevant sources and delegating Dietitian, according to organisational policy and procedures.
  3. Discuss and confirm with delegating Dietitian individualised plan or dietary modification therapy and work health and safety (WHS) requirements.
Obtain written or verbal delegation for an allied health activity from the Dietitian.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Obtain information from relevant sources and delegating Dietitian, according to organisational policy and procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Discuss and confirm with delegating Dietitian individualised plan or dietary modification therapy and work health and safety (WHS) requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify conditions and specific needs of groups.

  1. Identify groups at risk of nutritional deficiencies and nutrient imbalance contributing to common lifestyle diseases and disorders.
  2. Identify dietary factors associated with common lifestyle diseases or diet related chronic diseases and other nutrition-related conditions, food intolerances, allergies.
  3. Identify therapeutic nutritional and dietary needs for conditions encountered by the individual group.
  4. Report dietary and nutrition issues and needs to the delegating Dietitian.
Identify groups at risk of nutritional deficiencies and nutrient imbalance contributing to common lifestyle diseases and disorders.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify dietary factors associated with common lifestyle diseases or diet related chronic diseases and other nutrition-related conditions, food intolerances, allergies.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify therapeutic nutritional and dietary needs for conditions encountered by the individual group.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report dietary and nutrition issues and needs to the delegating Dietitian.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Modify meals and menus according to individualised plan and standardised therapeutic dietary guidelines.

  1. Consult with Dietitian to address the identified risks and needs of the person.
  2. Modify meals and menus to meet the nutritional and dietary needs of the person in accordance with organisational procedures.
  3. Identify meals and menus for suitability for texture modification to meet nutrition and dietary needs.
  4. Incorporate choices into menus to meet nutritional requirements for special needs.
  5. Provide information regarding individualised plan to the person as delegated by the Dietitian.
Consult with Dietitian to address the identified risks and needs of the person.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Modify meals and menus to meet the nutritional and dietary needs of the person in accordance with organisational procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify meals and menus for suitability for texture modification to meet nutrition and dietary needs.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Incorporate choices into menus to meet nutritional requirements for special needs.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Provide information regarding individualised plan to the person as delegated by the Dietitian.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor and report on the person's status and acceptance of individualised plan.

  1. Provide feedback about changes to, needs, food preferences and individualised plan to food services, to delegating Dietitian, treating team or other health professionals as to organisational procedures.
  2. Report the acceptability, tolerance and consumption of meals by the person to the Dietitian, treating team or other health professional as to organisational procedures.
  3. Identify problems which may affect the person’s ability to eat or drink to the delegating Dietitian, treating team or other health professional as to organisational procedures.
  4. Monitor and document the person's nutrition status as delegated by the Dietitian and provide feedback on consistently poor meal choices as to organisational procedures.
  5. Monitor the nutrition status of the person using standard and validated tools and nutrition indicators.
  6. Report the progress of the person's nutrition status to the delegating Dietitian, treating team or other health professional as to organisational procedures.
Provide feedback about changes to, needs, food preferences and individualised plan to food services, to delegating Dietitian, treating team or other health professionals as to organisational procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report the acceptability, tolerance and consumption of meals by the person to the Dietitian, treating team or other health professional as to organisational procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify problems which may affect the person’s ability to eat or drink to the delegating Dietitian, treating team or other health professional as to organisational procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor and document the person's nutrition status as delegated by the Dietitian and provide feedback on consistently poor meal choices as to organisational procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor the nutrition status of the person using standard and validated tools and nutrition indicators.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report the progress of the person's nutrition status to the delegating Dietitian, treating team or other health professional as to organisational procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge