CHS148 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 ensure that practice reflects up to date information and policies. Version No 1

Knowledge and Understanding

You will need to know and understand:

1. the current European and National legislation, national guidelines, organisational policies and protocols in accordance with Clinical/Corporate Governance which affect your work practice in relation to providing information and advice to individuals on eating to maintain optimum nutritional status
2. your responsibilities and accountability in relation to the current European and National legislation, national guidelines and local policies and protocols and Clinical/Corporate Governance
3. the duty to report any acts or omissions in care that could be detrimental to yourself, other individuals or your employer
4. the principle of valid consent and how to obtain valid consent from individuals
5. how to present information and advice in ways which are appropriate for different people
6. the effects of different cultures and religions on nutrition, timing of meals, eating patterns
7. the importance of encouraging individuals to ask questions, and how to do so
8. how to create a suitable environment for open and confidential discussion
9. the importance of involving individuals in discussions, and how to do so
10. the details of the local registered dietitian
11. 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
12. the importance of obtaining full and accurate information about individuals, and how to do so
13. motivational interviewing techniques, and how to apply them
14. anatomy and physiology and their relevance to maintaining optimum nutritional status
15. the organs of the human body and their functions
16. how to calculate an individual’s Body Mass Index and how to apply this information
17. the meaning of lipid levels (Triglycerides, LDL cholesterol)
18. how to measure individual’s weight, waist circumference, height and mid-arm circumference
19. the importance of waist circumference and skin fold thickness in relation to dietary change
20. how to interpret measurements taken from the individual to inform the type of support you provide
21. the nutritional values attributed to different food groups
22. the content of an ideal nutritional plan for specific circumstances of the individual
23. the healthier options within different food groups
24. different cooking methods
25. how ethnic diets differ
26. the effects and side effects of additives and preservatives
27. cultural diversity and how that may impact upon the nutritional plan
28. the considerations of financial/social circumstances on nutritional intake
29. the impact of additional medical conditions on nutritional intake
30. the relationship between exercise and weight management
31. how to maintain a food diary and review it
32. record keeping practices and procedures in accordance with organisational policies and professional standards

 

Performance Criteria

You must be able to do the following:

1. create an environment suitable for open, confidential discussion and for taking measurements
2. obtain the individual’s background information
3. obtain the individual’s valid consent to you taking measurements
4. take and interpret specified measurements from the individual in accordance with your scope of practice
5. explain the links between different foods (e.g. meats, vegetables, fruits, convenience foods, drinks) and nutrient composition
6. help the individual to assess their eating habits and set their own nutritional objectives
7. provide leaflets, brochures and other materials to expand on the information you have given as directed by the practitioner and within your scope of practice
8. provide the individual with opportunities to ask questions and raise their understanding and awareness of their nutritional plan
9. seek advice or assistance from a qualified practitioner if any queries raised are outside your scope of practice
10. advise the individual how to maintain a food diary where necessary
11. set dates for the review of the nutritional plan, if appropriate
12. provide contact details of the registered dietitian
13. maintain clear, accurate and legible records in accordance with organisational policies

Additional Information

This National Occupational Standard was developed by Skills for Health. This standard links with the following dimension within the NHS Knowledge and Skills Framework (October 2004): Dimension: HWB1 Promotion of health and wellbeing This standard has replaced AHP13