Modification History
HLT07 Version 4 |
HLT07 Version 5 |
Comments |
HLTNA302C Plan and evaluate meals and menus to meet recommended dietary guidelines |
HLTNA302D Plan and evaluate meals and menus to meet recommended dietary guidelines |
ISC upgrade changes to remove references to old OHS legislation and replace with references to new WHS legislation. No change to competency outcome. |
Unit Descriptor
Descriptor |
This unit of competency describes the skills and knowledge required to assist with the planning and evaluation of appropriate meals and menus based on the Australian Dietary Guidelines, and other dietary guidelines, in consultation with a dietitian to meet the nutritional needs of client groups It involves the selection and planning of balanced meals, general menu planning principles and the development and evaluation of menus |
Application of the Unit
Application |
This work is performed under the direction of a dietitian and requires a range of well developed skills where some discretion and judgement is required Individuals will take responsibility for their own outputs and may participate in work teams |
Licensing/Regulatory Information
Not Applicable
Pre-Requisites
Not Applicable
Employability Skills Information
Employability Skills |
This unit contains Employability Skills |
Elements and Performance Criteria Pre-Content
Elements define the essential outcomes of a unit of competency. |
The Performance Criteria specify the level of performance required to demonstrate achievement of the Element. Terms in italics are elaborated in the Range Statement. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
1. Identify the nutrients and food group serves recommended for good health for client groups |
1.1 Categorise foods according to food groups, identifying key nutrients by each food group and individual foods within that group, where relevant 1.2 Identify recommended serves of various food groups for client group, in consultation with a dietitian |
2. Plan and develop menus |
2.1 Plan menus according to menu planning principles 2.2 Select food preparation and cooking methods in consultation with food production personnel to maintain maximum nutritional value of foods 2.3 Discuss menu plans with the dietitian |
3. Plan and develop menus in accordance with relevant dietary guidelines |
3.1 Plan meals and menus to minimise nutrient imbalance, incorporating relevant dietary guidelines 3.2 Plan meals and food group serves to meet the nutritional needs of client groups 3.3 Discuss menu plans with the dietitian |
4. Identify the most common lifestyle related diseases and disorders and dietary links |
4.1 Identify nutrient imbalance contributing to lifestyle related diseases and disorders 4.2 Identify food groups and food preparation methods to address imbalance 4.3 Present findings and recommendations to dietitian before taking any action 4.4 Make adjustments to menu according to dietitian's directions |
5. Evaluate meals and menus |
5.1 Evaluate meals and menus to ensure they meet nutritional requirements of client groups, according to processes defined by the dietitian 5.2 Evaluate meals and menus to ensure client satisfaction, according to directions and processes defined by the dietitian 5.3 Evaluate meals and menus to ensure feasibility of production (equipment, time, skills) and budgetary restraints |
Required Skills and Knowledge
This describes the essential skills and knowledge and their level required for this unit. |
Essential knowledge: The candidate must be able to demonstrate essential knowledge required to effectively do the task outlined in elements and performance criteria of this unit, manage the task and manage contingencies in the context of the identified work role This includes knowledge of:
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Essential skills: It is critical that the candidate demonstrate the ability to:
In addition, the candidate must be able to effectively do the task outlined in elements and performance criteria of this unit, manage the task and manage contingencies in the context of the identified work role This includes the ability to:
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Evidence Guide
The evidence guide provides advice on assessment and must be read in conjunction with the Performance Criteria, Required Skills and Knowledge, the Range Statement and the Assessment Guidelines for this Training Package. |
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Critical aspects for assessment and evidence required to demonstrate this competency unit: |
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Concurrent assessment and relationship with other competency units: |
This unit can be assessed independently, however it may be assessed in conjunction with:
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Context of and specific resources for assessment: |
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Method of assessment |
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Access and equity considerations: |
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Range Statement
The Range Statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Add any essential operating conditions that may be present with training and assessment depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts. |
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Client groups may include: |
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Food group serves are based on the Australian Dietary Guide to Healthy Eating and other relevant and recognised guidelines and include serves form the following groups: |
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Menu planning principles include: |
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Menu planning tools may include: |
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Types of menus include: |
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Basic nutrients include: |
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Nutrient imbalance may include but is not limited to: |
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Dietary guidelines may include: |
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Unit Sector(s)
Not Applicable