Provide information and advice to individuals on eating to maintain optimum nutritional status
Overview
This standard covers providing support to individuals to maintain optimum nutritional status by offering advice and information.
Users of this standard will need to communicate effectively to meet individuals' needs and wishes and work in line with health and safety legislation, policy and practices.
Performance criteria
You must be able to:
P1. identify and agree the roles and responsibilities of yourself and others in providing information and advice to individuals on eating to maintain optimum nutritional status
P2. establish consent and access information on providing information and advice to individuals on eating to maintain optimum nutritional status
P3. create an environment suitable for open, confidential discussion and for taking measurements
P4. obtain the individual's background information
P5. take and interpret relevant measurements from the individual
P6. explain the links between different foods, food groups and nutrient composition
P7. help the individual to assess their eating habits and set their own nutritional objectives
P8. provide the individual with advice and support materials which expand on the information you have given as directed by the practitioner
P9. provide the individual with opportunities to ask questions and raise their understanding and awareness of their nutritional plan
P10. advise the individual how to maintain a food diary where necessary
P11. agree and set dates for the review of the nutritional plan, where necessary
P12. provide contact details of the registered dietitian
P13. complete all relevant documentation required for providing information and advice to individuals on eating to maintain optimum nutritional status
Knowledge and Understanding
You need to know and understand:
K1. how to access and interpret all relevant work instructions, legislation, guidelines, policies, procedures and protocols needed to provide information and advice to individuals on eating to maintain optimum nutritional status
K2. the scope and limitations of your own competence, responsibilities and accountability as it applies to your job role
K3. specific procedures for reporting issues which are beyond your competence, responsibilities and accountability
K4. the principles, practice and procedures associated with informed consent
K5. the needs of individuals including issues relating to dignity, confidentiality and privacy
K6. the effects of different cultures and religions on nutrition, timing of meals, eating patterns
K7. the importance of encouraging individuals to ask questions, and how to do so
K8. how to create a suitable environment for open and confidential discussion
K9. the importance of involving individuals in discussions, and how to do so
K10. the details of the local registered dietitian
K11. the range of services locally and nationally for people who need information and support in making and maintaining changes in their behaviour, and how to access them
K12. the importance of obtaining full and accurate information about individuals, and how to do so
K13. the models used in developing weight and nutritional management plans for individual
K14. motivational interviewing techniques, and how to apply them
K15. anatomy and physiology and their relevance to maintaining optimum nutritional status
K16. the organs of the human body and their functions
K17. how to take the relevant measurements of an individual and the importance of these measurements in relation to weight and nutrition management
K18. how to interpret measurements taken from an individual to inform the type of support you provide
K19. the meaning of lipid levels
K20. the importance of waist circumference and skin fold thickness in relation to dietary change
K21. the nutritional values attributed to different food groups
K22. the content of an ideal nutritional plan for specific circumstances of the individual
K23. the healthier options within different food groups
K24. different cooking methods
K25. the effects and side effects of additives and preservatives
K26. cultural diversity and how that may impact upon the nutritional plan
K27. the considerations of financial/social circumstances on nutritional intake
K28. the impact of additional medical conditions on nutritional intake
K29. the relationship between exercise and weight management
K30. how to maintain a food diary and review it
K31. how to complete and safely store all relevant documentation in accordance with organisational requirements