Individual Support, Ageing and Disability - Draft 2

CHCCCS043 Support positive mealtime experiences_Draft 2.0

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Unit application and prerequisites

UNIT CODE

CHCCCS043

UNIT TITLE

Support positive mealtime experiences

APPLICATION

This unit describes the performance outcomes, skills and knowledge required to support positive eating experiences for people receiving care or support. It includes using a person-centred approach to mealtime management and meal consumption to support the person’s wellbeing and quality of life.

 

This unit applies to individuals who work with people in a range of community services and health contexts. Work performed requires some discretion and judgement and may be carried out under direct or indirect supervision.

 

The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.

 

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

PREREQUISITE UNIT

Nil

COMPETENCY FIELD

Nil

UNIT SECTOR

Nil

1 Comments

New unit

"The Queensland Nurses and Midwives' Union (QNMU) supports this new unit. "

Deborah Twigg 28.07.2021 08.18AM

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Elements and performance criteria

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes

Performance criteria describe the performance needed to demonstrate achievement of the element.

  1. Provide positive mealtime experience.
    1. Consult and collaborate with person to determine their needs and preferences in regard to the mealtime experience.
    2. Prepare dining environment to support a positive mealtime experience.
    3. Select utensils and equipment according to individualised plan and place in required position.
    4. Position person for meal consumption.
    5. Present food to enhance mealtime experiences.
    6. Support people to eat and drink according to their needs and preferences and the individualised plan.
    7. Identify and report changes in person’s mealtime behaviour according to organisational policies and procedures.
    8. Recognise mealtime issues outside scope of job role and refer to supervisor.
  1. Improve mealtime experience.
    1. Observe and communicate with people to gather information about mealtime experience satisfaction.
    2. Identify and report mealtime issues and opportunities for improvement according to organisational reporting policies and procedures
  1. Implement food safety processes when preparing food.

 

 

 

    1. Ensure personal hygiene and protective equipment meet infection control requirements.
    2. Report personal health conditions that impact on food preparation and take action according to organisational policies and procedures.
    3. Identify and report hygiene and food hazards that may negatively affect health and safety of self or others, according to organisational policies and procedures.
    4. Maintain the food preparation area in a hygienic condition and report cleaning, sanitising and maintenance requirements according to organisational policies and procedures.
    5. Maintain hygienic storage and select environmental conditions that avoid contamination of food.
    6. Handle food hygienically and in accordance with organisational and regulated food safety procedures.

3 Comments

Role modelling

"I think it is important to address that the behaviours and attitudes of the PCW influence the people they care for and others in the environment. PCWs should role model the behaviour they wish to reinforce in others. For instance, enjoying healthy foods and beverages during mealtimes. This unit should discuss this and provide clear examples of the types of behaviours and attitudes. Healthy eating and other lifestyle behaviours should be included."

Sayne Dalton 28.07.2021 09.45AM

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Mealtimes should be social

"I think this unit is great to be included, however it is missing an especially important aspect which contributes to a person’s mental and physical well-being. 4. Create a Social Occasion 4.1 Use positive body language to assist with communication. 4.2 Apply friendly and meaningful conversation to make a personal connection. 4.3 Build trust by using eye contact to show attentiveness, interest and respect. 4.4 Maintain dignity of the person by using napkins effectively to wipe spillage from face, chin, and hands. 4.5 Use sensitive and discrete comments to encourage a person to eat while still maintaining their dignity. "

Julie Guest 17.07.2021 12.02PM

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1 Reply

"I agree Julie, mealtimes should be a positive social experience for clients."

Carol Dunlevey 22.07.2021 12.58PM

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Foundation skills

FOUNDATION SKILLS

Foundation skills essential to performance are explicit in the Performance Criteria of this unit of competency.

UNIT MAPPING INFORMATION

No equivalent unit.

LINKS

Companion Volume Implementation Guide

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Performance evidence

TITLE

Assessment Requirements for CHCCCS043 Support positive mealtime experiences

PERFORMANCE EVIDENCE

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

  • support three positive mealtime experiences that involve:
    • meeting individual needs and preferences
    • maintaining infection control and food safety principles
    • reflecting and reporting on mealtime experiences.

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Knowledge evidence

KNOWLEDGE EVIDENCE

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

  • person-centred care approaches that support individual dignity and choice relevant to supporting positive mealtime experiences:
    • cultural relevance
    • social experience:
      • social connection
      • seating arrangements
    • dementia friendly design
    • dining environment:
      • location
      • table setting
      • type of seating
      • ambience
      • accessibility
    • food presentation:
      • appealing presentation
      • colour
      • temperature
      • variety
    • positioning of person for meal consumption
      • safety
      • comfort
  • common individual needs and preferences:
    • meal timing
    • meal location
    • meal companions
    • seating arrangement
    • meal size
    • meal routines
    • meal, snack and beverage preferences
    • health condition
    • swallowing ability
    • chewing ability
    • condition of teeth and oral health, including dental prothesis
    • use of utensils, including modified utensils
    • appetite
    • nutrition
    • hydration
    • cultural requirements around food, meal preparation and service
    • taste, texture and presentation
  • practical mealtime support types and methods:
    • serving etiquette
    • prompting
    • purpose, types and safe use of assisted crockery and cutlery
    • maintaining safety
    • maintaining comfort
    • sitting position
    • access to food
    • access to utensils
    • size and pace of mouthfuls
    • assistance with eating
    • fluid intake
    • clothes protector
    • set trays
    • cleaning
  • common issues with mealtime management and consumption
  • organisational policies and procedures for:
    • reporting
    • mealtime management and consumption
    • safe meal consumption
    • recognising and reporting signs of deterioration
  • industry context relevant to mealtimes:
    • job role scope and functions
    • supervision requirements and limitations to job role
    • roles of inter-disciplinary team members
  • individualised plan content relevant to mealtime management and consumption
  • industry standards and frameworks relevant to mealtime management and consumption
  • common feedback, observations and reporting process:
    • food refusal
    • food requests
  • food safety principles.

2 Comments

Missing - protected mealtimes

"An obvious omission from here is 'protected mealtimes'. Protected meal times are designed to reduce any unnecessary mealtime disruption and ensure that clients are able to enjoy meals. This needs to be covered here."

Vanessa Schuldt 28.07.2021 02.28PM

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Overlap with other mealtime support units

"There appears to be some overlap here with some of the other mealtime support units (e.g. Prepare Meals and Provide Support Services). For example nutrition and food safety are both covered elsewhere in these units. As such, I think this needs to be reviewed/mapped against these other units to reduce unnecessary duplication."

Vanessa Schuldt 28.07.2021 02.26PM

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Assessment conditions

ASSESSMENT CONDITIONS

Skills must be demonstrated in the workplace or a simulated environment that reflects workplace conditions.

 

Assessment must ensure access to:

  • facilities, equipment and resources that reflect real working conditions and model industry operating conditions and contingencies.

 

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.

LINKS

Companion Volume Implementation Guide

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