SAQA All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.
SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE: 

Assist in the establishment of good nutrition 
SAQA US ID UNIT STANDARD TITLE
117007  Assist in the establishment of good nutrition 
ORIGINATOR
SGB Ancillary Health Care 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 09 - Health Sciences and Social Services Preventive Health 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 2  NQF Level 02  12 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 
2007-09-18  2009-02-18  SAQA 0160/05 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2010-02-18   2013-02-18  

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

This unit standard is replaced by: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
260477  Assist in establishing good nutrition for community members  Level 2  NQF Level 02  12  Complete 

PURPOSE OF THE UNIT STANDARD 
This unit standard is for persons required to assess basic nutritional requirements, identify problems and suggest possible solutions throughout the stages of life. Learners undertaking this unit standard should have knowledge of community structures and resources and they should have the ability to network with people from other relevant sectors and services. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
The following competencies or equivalent:
  • Maintain and adapt oral communication ( ID:8962)


    Recognition of Prior Learning (RPL):

    The learner who requests RPL will be required to meet all the criteria set out in the assessment criteria and assessment notes of this standard as well as that of the learning assumed to be in place. 

  • UNIT STANDARD RANGE 
  • General knowledge of nutrition and appropriate interventions in nutrition-related matters throughout all the stages of life.
  • Appropriate use of local resources. 

  • Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of nutritional needs. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Nutritional needs are identified and explained in terms of the different stages of life. 
    ASSESSMENT CRITERION RANGE 
    Stages of life include pregnancy and lactation; infancy; childhood; adolescence; adulthood and later life.
     

    ASSESSMENT CRITERION 2 
    The consequences of poor nutrition at each stage of life are described in terms of the effect on the body and on development. 

    ASSESSMENT CRITERION 3 
    Nutritional preferences are identified in accordance with personal choice and alternate foods and supplements to provide the required nutrition. 

    ASSESSMENT CRITERION 4 
    The relationship between needs and preferences is described in terms of available resources within the community. 

    ASSESSMENT CRITERION 5 
    Nutrition related problems are identified in terms of potential causes and possible treatments. 
    ASSESSMENT CRITERION RANGE 
    Nutrition related problems include under-nutrition, malnutrition and nutritional deficiency conditions.
     

    SPECIFIC OUTCOME 2 
    Plan and prepare balanced diets for different stage of life. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Dietary guidelines are established in accordance with nutritional requirements at the particular stage of life. 

    ASSESSMENT CRITERION 2 
    Different food items are identified and selected in accordance with specified nutritional requirements. 

    ASSESSMENT CRITERION 3 
    Food is prepared in such a way as to preserve the nutritional value. 

    ASSESSMENT CRITERION 4 
    The importance of managing nutrition-related problems is explained in terms of the benefits of early detection. 

    SPECIFIC OUTCOME 3 
    Demonstrate knowledge of the importance of household food security. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Food is produced and/or provided in a variety of settings that ensures household food security. 

    ASSESSMENT CRITERION 2 
    Food is produced and stored in such a way as to minimize the risk of contamination. 

    ASSESSMENT CRITERION 3 
    The risks associated with the inappropriate storage of food are described in terms of health, contamination and wastage. 

    SPECIFIC OUTCOME 4 
    Provide information on the selection, preparation and storage of food. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Information provided on the selection, preparation and storage of food is accurate and suited to the particular situation. 

    ASSESSMENT CRITERION 2 
    Methods of preparation and storage identified preserve the nutritional value of the food. 

    ASSESSMENT CRITERION 3 
    Alternate methods of preparation are explained in terms of maintaining and enhancing the nutritional value. 

    ASSESSMENT CRITERION 4 
    Alternate methods of storage are explained in terms of preserving the nutritional value and freshness. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Anyone assessing this unit standard must be registered as an assessor with the relevant ETQA.
  • Any institution offering learning that will enable achievement of this unit standard must be accredited with HWSETA.
  • Moderation of assessment will be overseen by the ETQA according to the moderation guidelines in the relevant qualification and agreed ETQA procedures. 

  • UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    The practitioner is able to demonstrate knowledge and understanding of:
  • The names and functions of body systems
  • Essential nutrients and their functions
  • Nutritional needs during pregnancy, lactation, infancy, childhood, adolescence and adulthood
  • The use of dietary guidelines
  • Nutritional problems throughout the stages of life.
  • Signs and symptoms of nutritional problems throughout the stages of life.
  • The causes of nutritional problems throughout the stages of life.
  • The correct methods of selection, preparation and storage of foodstuffs. 

  • UNIT STANDARD DEVELOPMENTAL OUTCOME 
    N/A 

    UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Identify and solve problems related to nutrition using critical and creative thinking.

    Assessment Criteria:
  • The consequences of poor nutrition at each stage of life are described in terms of the effect on the body and on development.
  • The importance of managing nutrition-related problems is explained in terms of the benefits of early detection.
  • Food is produced and/or provided in a variety of settings that ensures household food security.
  • Food is produced and stored in such a way as to minimize the risk of contamination.
  • Methods of preparation and storage identified preserve the nutritional value of the food.
  • Alternate methods of preparation are explained in terms of maintaining and enhancing the nutritional value. 

  • UNIT STANDARD CCFO WORKING 
    Work effectively in a multi-disciplinary team and with communities at different stages of life.

    Assessment Criteria:
  • The consequences of poor nutrition at each stage of life are described in terms of the effect on the body and on development.
  • Dietary guidelines are established in accordance with nutritional requirements at the particular stage of life.
  • Different food items are identified and selected in accordance with specified nutritional requirements.
  • Food is prepared in such a way as to preserve the nutritional value.
  • Information provided on the selection, preparation and storage of food is accurate and suited to the particular situation. 

  • UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one activity within the relevant context.

    Assessment Criteria:
  • The consequences of poor nutrition at each stage of life are described in terms of the effect on the body and on development.
  • Dietary guidelines are established in accordance with nutritional requirements at the particular stage of life.
  • Different food items are identified and selected in accordance with specified nutritional requirements.
  • Food is prepared in such a way as to preserve the nutritional value.
  • The risks associated with the inappropriate storage of food are described in terms of health, contamination and wastage.
  • Information provided on the selection, preparation and storage of food is accurate and suited to the particular situation.
  • Alternate methods of preparation are explained in terms of maintaining and enhancing the nutritional value. 

  • UNIT STANDARD CCFO COLLECTING 
    Collect, organise and evaluate information and resources related to nutrition.

    Assessment Criteria:
  • Nutritional needs are identified and explained in terms of the different stages of life.
  • The consequences of poor nutrition at each stage of life are described in terms of the effect on the body and on development.
  • Dietary guidelines are established in accordance with nutritional requirements at the particular stage of life.
  • Different food items are identified and selected in accordance with specified nutritional requirements.
  • Food is prepared in such a way as to preserve the nutritional value.
  • The importance of managing nutrition-related problems is explained in terms of the benefits of early detection.
  • Food is produced and/or provided in a variety of settings that ensures household food security.
  • Food is produced and stored in such a way as to minimize the risk of contamination.
  • The risks associated with the inappropriate storage of food are described in terms of health, contamination and wastage.
  • Methods of preparation and storage identified preserve the nutritional value of the food. 

  • UNIT STANDARD CCFO COMMUNICATING 
    Communicate and advocate for good nutrition.

    Assessment Criteria:

    1.1 Nutritional needs are identified and explained in terms of the different stages of life.

    2.1 Dietary guidelines are established in accordance with nutritional requirements at the particular stage of life.
    2.2 Different food items are identified and selected in accordance with specified nutritional requirements.

    3.3 The risks associated with the inappropriate storage of food are described in terms of health, contamination and wastage.

    4.3 Alternate methods of preparation are explained in terms of maintaining and enhancing the nutritional value.
    4.4 Alternate methods of storage are explained in terms of preserving the nutritional value and freshness. 

    UNIT STANDARD CCFO DEMONSTRATING 
    Demonstrate the world as a set of related systems with regard to the different health, social and community structures.

    Assessment Criteria:
  • The consequences of poor nutrition at each stage of life are described in terms of the effect on the body and on development.
  • Dietary guidelines are established in accordance with nutritional requirements at the particular stage of life.
  • Different food items are identified and selected in accordance with specified nutritional requirements.
  • Food is prepared in such a way as to preserve the nutritional value.
  • Information provided on the selection, preparation and storage of food is accurate and suited to the particular situation. 

  • UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard 260477, which is "Assist in establishing good nutrition for community members", Level 2, 12 credits.

    Method Of Assessment
  • Direct observation e.g. food gardens
  • Practical demonstrations
  • Peer assessment
  • Case studies
  • Questioning
  • Testimony (portfolio)
  • Objective, structured, practical evaluation


    Credit Allocation

    Total hours required by the learner to achieve the required outcomes:
  • Classroom learning: 40 hours
  • On-the-job learning: 50 hours
  • Self directed learning: 15 hours
  • Coaching required: 15 hours
  • TOTAL: 120 hours

    Credits Achieved: 12 

  • QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  49085   National Certificate: Fundamental Ancillary Health Care  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered" 
    2009-02-18  Was HW SETA until Last Date for Achievement 
    Elective  49606   General Education and Training Certificate: Ancillary Health Care  Level 1  NQF Level 01  Reregistered  2023-06-30  HW SETA 
    Elective  49556   National Certificate: Development Practice  Level 2  NQF Level 02  Reregistered  2023-06-30  ETDP SETA 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS UNIT STANDARD: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    NONE 



    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.