Provide information and advice to individuals on eating to maintain optimum nutritional status

This standard covers providing support to individuals to maintain optimum nutritional status by offering advice and information.

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1. access and accurately interpret all relevant work instructions and information
2. work safely at all times and in accordance with all relevant legislation, guidelines, policies, procedures and protocols
3. deal promptly and effectively with any problems within your control and report those which cannot be solved
4. identify and minimise hazards and risk in the workplace
5. communicate with the individual and key people at a pace, in a manner and at a level appropriate to the individual's understanding, preferences and needs
6. respect the individual's rights and wishes relating to their privacy, beliefs, and dignity
7. gain valid, informed consent from the individual in accordance with specific procedures
8. create an environment suitable for open, confidential discussion and for taking measurements
9. obtain the individual's background information
10. take and interpret relevant measurements from the individual
11. explain the links between different foods, food groups and nutrient composition
12. help the individual to assess their eating habits and set their own nutritional objectives
13. provide the individual with advice and support materials which expand on the information you have given as directed by the practitioner
14. provide the individual with opportunities to ask questions and raise their understanding and awareness of their nutritional plan
15. advise the individual how to maintain a food diary where necessary
16. set dates for the review of the nutritional plan, if appropriate
17. provide contact details of the registered dietitian
18. complete and store all relevant documentation in accordance with organisational requirements

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1. the current legislation, guidelines, policies, procedures and protocols which are relevant to your work practice and to which you must adhere
2. the scope and limitations of your own competence, responsibilities and accountability as it applies to your job role
3. how to access and interpret all relevant work instructions and information
4. specific procedures for reporting issues which are beyond your competence, responsibilities and accountability
5. the duty to report any acts or omissions that could be unsafe/detrimental to you or others
6. the hazards and risks which may arise during the execution of your work role and how you can minimise these
7. how to adapt communication styles in ways which are appropriate to the needs of the individual  
8. the correct use of any equipment and PPE to protect the health and safety of you and others
9. the principles, practice and procedures associated with informed consent
10. the needs of individuals and carers including issues relating to dignity, confidentiality and privacy
11. organisational management structures, roles, and responsibilities
12. the effects of different cultures and religions on nutrition, timing of meals, eating patterns
13. the importance of encouraging individuals to ask questions, and how to do so
14. how to create a suitable environment for open and confidential discussion
15. the importance of involving individuals in discussions, and how to do so
16. the details of the local registered dietitian
17. 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
18. the importance of obtaining full and accurate information about individuals, and how to do so
19. the models used in developing weight and nutritional management plans for individual
20. motivational interviewing techniques, and how to apply them
21. anatomy and physiology and their relevance to maintaining optimum nutritional status
22. the organs of the human body and their functions
23. how to take the relevant measurements of an individual and the importance of these measurements in relation to weight and nutrition management
24. how to interpret measurements taken from an individual to inform the type of support you provide
25. the meaning of lipid levels
26. the importance of waist circumference and skin fold thickness in relation to dietary change
27. how to interpret measurements taken from the individual to inform the type of support you provide
28. the nutritional values attributed to different food groups
29. the content of an ideal nutritional plan for specific circumstances of the individual
30. the healthier options within different food groups
31. different cooking methods
32. the effects and side effects of additives and preservatives
33. cultural diversity and how that may impact upon the nutritional plan
34. the considerations of financial/social circumstances on nutritional intake
35. the impact of additional medical conditions on nutritional intake
36. the relationship between exercise and weight management
37. how to maintain a food diary and review it
38. how to complete and safely store all relevant documentation in accordance with organisational requirements

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2

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2026

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Current

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Original

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Skills for Health

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SFHCHS3

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Health and Social Care, Health and Social Services Officers, Health Associate Professionals, Health Professionals, Health, Public Services and Care, Healthcare and Related Personal Services

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2259

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Provide, information, advice, individuals, eating, optimum, nutritional, status

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