Elements and Performance Criteria

Nutrient deficiencies must include:
Macro nutrients (protein, carbohydrate, lipid)
Vitamins
Minerals

Environmental factors may include:
Food additives
Intentional
Non-intentional
Food contamination (microbiological)
Pollution

Dietary modifications may include:
Exclusion of some foods or food groupings
Inclusion of some foods or food groupings
Increased consumption of some foods or food groupings
Decreased consumption of some foods or food groupings

Cultural factors must include:
Religious restrictions
Dietary choices eg vegetarians, vegan

Critical aspects of assessment:
The overriding principle of herbal medicine philosophy is treatment of the individual. Any treatment plan is expected to reflect this ideal in its design and implementation.
All treatment care delivered is appropriate to relevant legislature and regulatory requirements
Demonstrated ability to assess nutritional needs and determine the most appropriate modifications to the client/patient's diet
Demonstrated ability to conduct appropriate tests and examinations and determine the outcomes
Demonstrated ability to discuss dietary changes with the client/patient
Knowledge of contra-indications for treatment
Demonstrated ability to modify diet with consideration to cultural and lifestyle factors

Concurrent assessment and relationship with other units:
Provide the herbal medicine treatment

Underpinning knowledge and skills:
Knowledge of herbal medicine philosophy
Basic knowledge of biomedical sciences ie anatomy and physiology, pathology, biochemistry, pharmacology
Knowledge of nutritional status testing methods
Knowledge of nutrition principles
Knowledge of cultural diets and restrictions
Demonstrated critical reasoning skills
Demonstrated problem solving skills
Knowledge of the nutritional components of food in common diets
Ability to assess the nutritional value of food components in common diets
Ability to conduct a physical examination
Ability to analyse data from physical examinations and/or laboratory investigations
Ability to assess the need for laboratory investigations
Ability to analyse the dietary intake of clients
Ability to determine the nutritional requirements of clients for a range of human conditions including pregnancy and lactation, infancy, childhood, adolescence, adulthood (male/female), old age, health and fitness
Ability to determine the nutritional and dietary needs of clients with specific conditions and diseases
Ability to identify the signs and symptoms of the onset of a condition or disease
Ability to establish the stage of development of a condition or disease state
Ability to determine the potential impact of diet on the condition or disease state
Ability to construct diets to prevent the onset of disease

Resource implications
Resource requirements may include:
An appropriately stocked and equipped clinic or simulated clinic environment
Relevant texts or medical manuals
Relevant paper-based/video assessment instruments
Appropriate assessment environment
Skilled assessors

Method of assessment
Assessment may include:
Practical demonstration
Simulations
Explanations of technique
Oral questioning and discussion
Case studies and scenarios

Context of assessment:
This unit is most appropriately assessed in the workplace or in a simulated workplace and under the normal range of work conditions. Assessment may contain both theoretical and practical components and examples covering a range of clinical situations.