Monitor and review individuals' progress in relation to maintaining optimum nutritional status

This standard covers monitoring and reviewing an individual’s progress in relation to maintaining optimum nutritional status.

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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. confirm the individual's details at the start of the review session
9. create an environment suitable for open, confidential discussion and taking measurements
10. take and interpret specified measurements from the individual
11. review and analyse the individual's food diary
12. ask the individual to explain their experiences, successes and difficulties with the nutritional plan since the last session
13. discuss the individual's experiences and review the effectiveness of the nutritional plan in meeting the agreed objectives
14. suggest modifications consistent with the nutritional objectives
15. reaffirm the benefits of adhering to the nutritional plan and other lifestyle changes and the effects this will have on their health
16. set further review dates, if appropriate
17. 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 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 monitoring and evaluating an individual's progress in relation to maintaining optimum nutritional status
14. the importance of encouraging individuals to ask questions, and how to do so
15. how to create a suitable environment for open and confidential discussion
16. the importance of involving individuals in discussions, and how to do so
17. the importance of obtaining full and accurate information about an individual's progress, and how to do so
18. the details of the local registered dietitian
19. the importance of providing constructive feedback and encouragement in relation to the individual's progress and the techniques for doing so effectively
20. the importance of obtaining full and accurate information about individuals, and how to do so
21. motivational interviewing techniques, and how to apply them
22. anatomy and physiology and their relevance to maintaining optimum nutritional status
23. the organs of the human body and their functions
24. how to take the relevant measurements of an individual and the importance of these measurements in relation to weight and nutrition management
25. how to interpret measurements taken from an individual to inform the type of support you provide
26. the meaning of lipid levels
27. how to measure individual's weight, waist circumference, height and mid-arm circumference
28. the importance of waist circumference and skin fold thickness in relation to dietary change
29. how to interpret measurements taken from the individual to inform the type of support you provide
30. the models used in developing weight and nutritional management plans for individual
31. the nutritional values attributed to different food groups
32. the content of an ideal nutritional plan
33. the ways in which nutritional plans can be adapted and tailored to meet individuals needs
34. the alternative options within different food groups
35. different cooking methods
36. the effects and side effects of additives and preservatives
37. cultural diversity and how that may impact upon the nutritional plan
38. the considerations of financial/social circumstances on nutritional intake
39. the impact of additional medical conditions on nutritional intake
40. the types of nutritional plan
41. the relationship between exercise, diet and weight management
42. how to maintain a food diary and review it
43. 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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SFHCHS149

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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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Monitor, review, progress, optimum, nutritional, status

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