Monitor and review individuals' progress in relation to maintaining optimum nutritional status
Overview
This standard covers monitoring and reviewing an individual’s progress in relation to maintaining optimum nutritional status.
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/or others in monitoring and reviewing individuals' progress in relation to maintaining optimum nutritional status
P2. confirm the individual’s details, establish consent and access information on monitoring and reviewing individuals' progress in relation to maintaining optimum nutritional status
P3. create an environment suitable for open, confidential discussion and taking measurements
P4. take and interpret specified measurements from the individual
P5. review and analyse the individual's food diary
P6. ask the individual to explain their experiences, successes and difficulties with the nutritional plan since the last session
P7. discuss the individual's experiences and review the effectiveness of the nutritional plan in meeting the agreed objectives
P8. suggest modifications consistent with the nutritional objectives
P9. reaffirm the benefits of adhering to the nutritional plan and other lifestyle changes and the effects this will have on their health
P10. set further review dates, if appropriate
P11. complete all relevant documentation required for monitoring and reviewing individuals' progress in relation to maintaining 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 monitor and review individuals' progress in relation to maintaining 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 monitoring and evaluating an individual's progress in relation to maintaining optimum nutritional status
K8. the importance of encouraging individuals to ask questions, and how to do so
K9. how to create a suitable environment for open and confidential discussion
K10. the importance of involving individuals in discussions, and how to do so
K11. the importance of obtaining full and accurate information about an individual's progress, and how to do so
K12. the details of the local registered practitoner
K13. the importance of providing constructive feedback and encouragement in relation to the individual's progress and the techniques for doing so effectively
K14. the importance of obtaining full and accurate information about individuals, and how to do so
K15. motivational interviewing techniques, and how to apply them
K16. anatomy and physiology and their relevance to maintaining optimum nutritional status
K17. the organs of the human body and their functions
K18. how to take the relevant measurements of an individual and the importance of these measurements in relation to weight and nutrition management
K19. how to interpret measurements taken from an individual to inform the type of support you provide
K20. the meaning of lipid levels
K21. how to measure individual's weight, waist circumference, height and mid-arm circumference
K22. the importance of waist circumference and skin fold thickness in relation to dietary change
K23. how to interpret measurements taken from the individual to inform the type of support you provide
K24. the models used in developing weight and nutritional management plans for individual
K25. the nutritional values attributed to different food groups
K26. the content of an ideal nutritional plan
K27. the ways in which nutritional plans can be adapted and tailored to meet individuals needs
K28. the alternative options within different food groups
K29. different cooking methods
K30. the effects and side effects of additives and preservatives
K31. cultural diversity and how that may impact upon the nutritional plan
K32. the considerations of financial/social circumstances on nutritional intake
K33. the impact of additional medical conditions on nutritional intake
K34. the types of nutritional plan
K35. the relationship between exercise, diet and weight management
K36. how to maintain a food diary and review it
K37. how to complete and safely store all relevant documentation in accordance with organisational requirements