Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each unit's learning outcomes and performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines.
Students will be expected to demonstrate the following required skills which must include period(s) totalling at least five hours comprising at least five different client contact sessions:
- identify the daily eating patterns of at least five clients in the format of the Australian Dietary Guidelines;
- compare each client's eating patterns with the recommendations in the Eat for Health Educator Guide relative to their goals, body composition, lifestyle group, and current level of physical activity, using Foundation and Total Diets;
- provide suggestions for achieving healthy dietary patterns to each client in accordance with the Eat for Health Educator Guide;
- apply organisational policies and procedures and legal and ethical limitations to client contact sessions, and;
- identify the need for and prepare referrals for at least five clients to an Accredited Practising Dietitian, Accredited Sports Dietitian and/or medical practitioner as required.Students will also be expected to demonstrate the following knowledge:
- purpose and use of the Australian Dietary Guidelines;
- purpose and use of the Eat for Health Program and Eat for Health Educator Guide;
- how to read and understand food labels to support healthy food choices according to the Eat for Health Educator Guide;
- how to use the template for adapting the Australian guide to healthy eating to assist clients to make informed food choices;
- role of Accredited Practising Dietitian, Accredited Sports Dietitian and General Practitioner for referring clients;
- referral requirements;
- scope of practice of a personal trainer in regards to providing nutritional information;
- the modelling of Foundation diets on a weekly basis in the Eat for Health Educator Guide allowing for flexibility in their daily implementation;
- the benefits of combining healthy eating and moderate physical activity, and;
- use of the Eat for Health Program, within Scope of Practice, according to the lifestyle group and different levels of physical activity.
