Download Simulated Work 2 - Food Coach Institute

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Cert IV Food Coaching
Simulated Work Assessment 2
Unit
HLTAP301A
Unit
QLD254DIE01A
Unit
HLTHIR301A
©The Food Coach InstituteTM Cert IV Sim Work 2 V 1.1 2015
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Simulated Work 2
Student
Assessor
Date completed
Assessed in conjunction with units
HLTAP301A
QLD254DIE01A
HLTHIR301A
Instructions
This simulated workplace activity will involve completing a nutrition assessment in 2 situations 1) on
self and 2) on a simulated client. This activity will take place during a workshop, or involve a Skype
assessment for distance learning students. The Assessment will last 60 minutes and replicate a work
environment which may take place in a client’s home, workplace or clinic environment.
The task will replicate the work environment in the following ways: quiet and private place to
perform task, participants seated comfortably, appropriate tools available (nutritional assessment
tool).
Planning and preparing
Equipment
Assessment will take place during a nutritional assessment activity.
Tools needed
1) Blank Nutritional Assessment Tool for student
2) Sim Work 2 Nutritional Assessment Tool must be available to students and
assessors.
3) Assessor must have Sim Work 2 Client Instructions and follow these
guidelines.
4) For workshop environment, desk, 2 chairs, pens and paper
Task 1
Student completes a nutritional assessment on self and summarises results to assessor.
Demonstrated performance
Satisfactory
Reassess
Student is able to complete the entire nutritional assessment tool
 Within 10- 15 minutes
 Is familiar with the tool and its questions
 Demonstrates confidence in completing questions
Summarises results effectively
 Able to indicate healthy aspects of diet- adequate protein, healthy
oils
©The Food Coach InstituteTM Cert IV Sim Work 2 V 1.1 2015
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Able to identify unhealthy foods which should be reduced or
removed such as processed foods, unhealthy oils etc
Able to identify areas for improvement e.g green vegetables, fluids
Task 2
Assessor takes on the role of simulated client (see Sim Work 2 Client Instructions). Student examines
pre-completed nutritional assessment and performs consultation with client/assessor, giving basic
nutritional advice to improve diet.
Demonstrated performance
Satisfactory
Reassess
Communication skills to be able to
 Carry out introductions with client
 Put client at ease
 Encourage client
 Develop a good rapport and relationship
Client –centred approach
 Focus on client’s problem
 Not push own agenda
Culturally aware to be able to
 Recognise when there are language issues
 Be open-minded when dealing with different cultures
 Show appropriate respect for client
Summarise information from client about usual diet using nutritional
assessment tool
 Timely and efficient
 Using appropriate language
Use accepted health terminology to clarify clients usual diet such as
protein, fat, carbohydrate, fluids, vitamins, minerals, processed foods
Able to analyse which cultural norms will affect this clients ability to
implement a healthy diet
 Ability to cook
 Vegetarian or not
 Language issues
 Education issues
Ability to analyse a diet as healthy or unhealthy
Able to demonstrate knowledge of and prioritise the elements needed in a
healthy diet such as:
 Protein from both meat and vegetarian sources
 Calculate daily protein requirements for client
 Vegetables
 Fruit
 Carbohydrate
 Healthy fats, polyunsaturated and essential fatty acids
 Vitamins
 Minerals
 Water intake
Able to recognise and prioritise the unhealthy elements in a diet such as:
©The Food Coach InstituteTM Cert IV Sim Work 2 V 1.1 2015
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 Sugar and sweetened drinks
 Processed foods
 Artificial additives
 Transfats and other unhealthy fats
Provide basic advice about healthy diet such as
 Healthy elements lacking in diet
 Unhealthy elements which need to be reduced or eliminated
Problem-solving skills to:
 address client issues of low income and healthy food
 address language and education issues regarding shopping
 be able to ask appropriate questions about food issues when faced
with unfamiliar culture
Self-management to review and reflect on own work performance in
effectively planning a session according to client expectations
Planning and organisational skills to:
 Carry out work in an efficient manner
 Plan work to manage consultation to time
Language and literacy skills to analyse diet using tool
Numeracy skills to be able to calculate protein requirements
Comments:
Demonstrated performance
Critical Aspects of
Demonstrates ability to apply knowledge and skills in a
Evidence
different cultural setting
Applies reading
Interpret nutritional assessment
and writing skills
Produce simple instructions for client
Apply oral
 Student demonstrates effective verbal communication
communication
and active listening to confirm food group needs with
skills:
the client.
 Student communicates appropriately with client to
ensure client comfort and understanding.
 Student demonstrates ability to accurately interpret
verbal responses and non-verbal cues, provide clear
instructions and information
Apply
Apply basic problem solving skills to
numeracy/problem calculate nutritional needs such as protein
solving skills
Manages
 Student manages well when faced with unfamiliar
contingencies
dietary habits
 Student adapts to different levels of education and
©The Food Coach InstituteTM Cert IV Sim Work 2 V 1.1 2015
Comments
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Transfer Skills
literacy
Student demonstrates has the ability to apply knowledge
and skills in a different context with a different client and
resources
Result
Feedback to student
Yes
No
Re-assessment required
Satisfactory
Assessor name
Assessor signature
Date
©The Food Coach InstituteTM Cert IV Sim Work 2 V 1.1 2015
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