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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE: 

Assist in establishing good nutrition for community members 
SAQA US ID UNIT STANDARD TITLE
260477  Assist in establishing good nutrition for community members 
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" 		 2018-07-01  2023-06-30  SAQA 06120/18 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2024-06-30   2027-06-30  

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 replaces: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
117007  Assist in the establishment of good nutrition  Level 2  NQF Level 02  12   

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

Learners credited with this Unit Standard will be able to:
  • Demonstrate an understanding of nutritional needs.
  • Assist in planning and preparing balanced diets for different stages of life.
  • Demonstrate knowledge of the importance of household food security.
  • Provide information on the selection and preparation of food. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Communication at NQF Level 1, ABET Level 4. 

    UNIT STANDARD RANGE 
    N/A 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of nutritional needs in all life stages. 
    OUTCOME RANGE 
    Stages of life include, but are not limited to, pregnancy and lactation; infancy; childhood; adolescence; adulthood; later life; chronically ill and frail. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Nutritional needs are identified and explained in terms of the different stages of 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 development. 

    ASSESSMENT CRITERION 3 
    Local traditions and indigenous food sources are identified in terms of availability, accessibility, cost implications and food value. 

    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, but are not limited to, under-nutrition, malnutrition and nutritional deficiency conditions.
     

    ASSESSMENT CRITERION 6 
    Nutritional needs are identified in terms of specific health related requirements. 
    ASSESSMENT CRITERION RANGE 
    Specific requirements include, but are not limited to, immune deficiency, diabetes, obesity, hypertension, chronic conditions, protein deficiencies.
     

    SPECIFIC OUTCOME 2 
    Assist in planning and preparing balanced diets for different stages of life. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Dietary guidelines are established in accordance with nutritional requirements, availability and economic means. 

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

    ASSESSMENT CRITERION 3 
    Benefits of fresh and home grown vegetables are explained with examples. 
    ASSESSMENT CRITERION RANGE 
    Home-grown gardens include, but are not limited to, food gardens, hydroponics and sprouting.
     

    ASSESSMENT CRITERION 4 
    Food preparation is demonstrated in a way that meets the specific needs of the client. 

    ASSESSMENT CRITERION 5 
    The importance of managing nutrition-related problems is explained in terms of the benefits of early detection of the problem. 

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

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Methods of food production and/or provision are demonstrated in a variety of settings that ensure household food security. 

    ASSESSMENT CRITERION 2 
    Methods of food storage are demonstrated to minimise the risk of contamination or spoilage. 
    ASSESSMENT CRITERION RANGE 
    Storage methods include, but are not limited to, keeping food cool, dry safe from animal and/or insect access.
     

    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 and preparation of food. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Methods of preparation and storage to preserve the nutritional value of the food are described. 
    ASSESSMENT CRITERION RANGE 
    Storage of cooked food includes, but is not limited to, food hygiene and food preparation techniques.
     

    ASSESSMENT CRITERION 2 
    Alternate methods of preparation are explained in terms of maintaining and enhancing the nutritional value. 
    ASSESSMENT CRITERION RANGE 
    Methods include, but are not limited to, steaming, minimal boiling and use of salt, use of raw products.
     

    ASSESSMENT CRITERION 3 
    Alternate methods of storage are explained in terms of preserving the nutritional value and freshness. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Any individual wishing to be assessed (including through RPL) against this unit standard may apply to an assessment agency, assessor or provider institution accredited by the relevant ETQA, or an ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Anyone assessing a learner against this unit standard must be registered as an assessor with the relevant ETQA, or an ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Any institution offering learning that will enable achievement of this unit standard or assessing this unit standard must be accredited as a provider with the relevant ETQA, or an ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Moderation of assessment will be conducted by the relevant ETQA at its discretion. 
    		•

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
  • The names and functions of body systems.
  • Essential nutrients and their functions.
  • Nutritional needs during pregnancy, lactation, infancy, childhood, adolescence and adulthood, old age.
  • 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.
  • Nutritional requirements in ill health. 
    		•

    UNIT STANDARD DEVELOPMENTAL OUTCOME 
    N/A 

    UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Identify and solve problems using critical and creative thinking processes to assist in the establishment of good nutrition. 

    UNIT STANDARD CCFO WORKING 
    Work effectively with others in a team, group, or organisation to assist in the establishment of good nutrition. 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one's activities responsibly and effectively to assist in the establishment of good. 

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information relating to assist in the establishment of good nutrition and determine what works most effectively in own personal and work context. 

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively using visual, mathematical and/or language in the modes of oral and/or written persuasion to impart and share techniques to assist in the establishment of good nutrition. 

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility to the assist in the establishment of good nutrition. 

    UNIT STANDARD CCFO DEMONSTRATING 
    Demonstrate an understanding of the world as a set of interrelated systems by recognising that to assist in the establishment of good nutrition does not exist in isolation and that various factors will affect assisting in the establishment of good nutrition and the efficacy of the implementation of assisting in the establishment of good nutrition. 

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this unit standard was Reregistered in 2012; 2015. 

    UNIT STANDARD NOTES 
    This unit standard replaces unit standard 117007, "Assist in the establishment of good nutrition", Level 2, 12 credits.

    Credit Justification:

    Activity Hours; Hours; Credits:
  • Classroom Learning; 40 Hours; 4 Creadits.
  • On the job learning site visits, and clinical accompaniment; 40 Hours; 4 Credits.
  • Self Directed learning; 20 Hours; 2 Credits.
  • Coaching required ; 20 Hours; 2 Credits.

    Total; 120 Hours; 12 Credits. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  64749   National Certificate: Community Health Work  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  HW 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.