Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

HLTAHA018 Mapping and Delivery Guide
Assist with planning and evaluating meals and menus to meet recommended dietary guidelines

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency HLTAHA018 - Assist with planning and evaluating meals and menus to meet recommended dietary guidelines
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to assist with the planning and evaluating 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 individuals within client groups. It involves the selection and planning of balanced meals, general menu planning principles and the development and evaluation of menus.This unit applies to allied health assistants and should be performed under the direction and supervision (direct, indirect or remote) of a dietitian. Individuals will take responsibility for their own outputs and may participate in work teams. A range of well developed skills and some discretion and judgement is required of workers.The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Elements define the essential outcomes
       
Element: The Performance criteria describe the performance needed to demonstrate achievement of the element.
       
Element: Identify the nutrients and food group serves recommended for good health for client groups
  • Categorise foods according to food groups, identifying key nutrients by each food group and individual foods within that group
  • Identify recommended serves of various food groups for client group, in consultation with a dietitian
       
Element: Plan and develop menus in accordance with relevant dietary guidelines
  • Plan menus according to menu planning principles
  • Select food preparation and cooking methods in consultation with food production personnel to maintain maximum nutritional value of foods
  • Plan meals and menus to minimise nutrient imbalance, incorporating relevant dietary guidelines
  • Plan meals and food group serves to meet the nutritional needs of individuals within client groups
  • Discuss and confirm menu plans with the dietitian
       
Element: Identify food-related cultural and religious needs of client groups
  • Identify client group, use correct terminology and observe cultural customs
  • Consider cultural groups and general characteristics of their cuisine
  • Identify dietary regimes and factors associated with cultural and religious groups that may influence food choices
  • Plan and modify meals and menus to meet specific cultural and religious needs of client group in line with organisational guidelines
       
Element: Evaluate meals and menus
  • Follow processes defined by dietitian to evaluate meals and menus to ensure they meet nutritional requirements of client groups
  • Follow processes defined by dietitian to evaluate meals and menus to ensure they meet cultural and religious needs of the clients
  • Follow processes defined by dietitian to evaluate meals and menus to ensure client satisfaction
  • Evaluate meals and menus to ensure feasibility of production in relation to equipment, time and skills as well as budgetary constraints
  • Make adjustments to menu according to findings and the dietitian’s directions
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

ELEMENT

PERFORMANCE CRITERIA

Elements define the essential outcomes

The Performance criteria describe the performance needed to demonstrate achievement of the element.

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

1.2 Identify recommended serves of various food groups for client group, in consultation with a dietitian

2. Plan and develop menus in accordance with relevant dietary guidelines

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 Plan meals and menus to minimise nutrient imbalance, incorporating relevant dietary guidelines

2.4 Plan meals and food group serves to meet the nutritional needs of individuals within client groups

2.5 Discuss and confirm menu plans with the dietitian

3. Identify food-related cultural and religious needs of client groups

3.1 Identify client group, use correct terminology and observe cultural customs

3.2 Consider cultural groups and general characteristics of their cuisine

3.3 Identify dietary regimes and factors associated with cultural and religious groups that may influence food choices

3.4 Plan and modify meals and menus to meet specific cultural and religious needs of client group in line with organisational guidelines

4. Evaluate meals and menus

4.1 Follow processes defined by dietitian to evaluate meals and menus to ensure they meet nutritional requirements of client groups

4.2 Follow processes defined by dietitian to evaluate meals and menus to ensure they meet cultural and religious needs of the clients

4.3 Follow processes defined by dietitian to evaluate meals and menus to ensure client satisfaction

4.4 Evaluate meals and menus to ensure feasibility of production in relation to equipment, time and skills as well as budgetary constraints

4.5 Make adjustments to menu according to findings and the dietitian’s directions

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

ELEMENT

PERFORMANCE CRITERIA

Elements define the essential outcomes

The Performance criteria describe the performance needed to demonstrate achievement of the element.

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

1.2 Identify recommended serves of various food groups for client group, in consultation with a dietitian

2. Plan and develop menus in accordance with relevant dietary guidelines

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 Plan meals and menus to minimise nutrient imbalance, incorporating relevant dietary guidelines

2.4 Plan meals and food group serves to meet the nutritional needs of individuals within client groups

2.5 Discuss and confirm menu plans with the dietitian

3. Identify food-related cultural and religious needs of client groups

3.1 Identify client group, use correct terminology and observe cultural customs

3.2 Consider cultural groups and general characteristics of their cuisine

3.3 Identify dietary regimes and factors associated with cultural and religious groups that may influence food choices

3.4 Plan and modify meals and menus to meet specific cultural and religious needs of client group in line with organisational guidelines

4. Evaluate meals and menus

4.1 Follow processes defined by dietitian to evaluate meals and menus to ensure they meet nutritional requirements of client groups

4.2 Follow processes defined by dietitian to evaluate meals and menus to ensure they meet cultural and religious needs of the clients

4.3 Follow processes defined by dietitian to evaluate meals and menus to ensure client satisfaction

4.4 Evaluate meals and menus to ensure feasibility of production in relation to equipment, time and skills as well as budgetary constraints

4.5 Make adjustments to menu according to findings and the dietitian’s directions

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
 
 
Categorise foods according to food groups, identifying key nutrients by each food group and individual foods within that group 
Identify recommended serves of various food groups for client group, in consultation with a dietitian 
Plan menus according to menu planning principles 
Select food preparation and cooking methods in consultation with food production personnel to maintain maximum nutritional value of foods 
Plan meals and menus to minimise nutrient imbalance, incorporating relevant dietary guidelines 
Plan meals and food group serves to meet the nutritional needs of individuals within client groups 
Discuss and confirm menu plans with the dietitian 
Identify client group, use correct terminology and observe cultural customs 
Consider cultural groups and general characteristics of their cuisine 
Identify dietary regimes and factors associated with cultural and religious groups that may influence food choices 
Plan and modify meals and menus to meet specific cultural and religious needs of client group in line with organisational guidelines 
Follow processes defined by dietitian to evaluate meals and menus to ensure they meet nutritional requirements of client groups 
Follow processes defined by dietitian to evaluate meals and menus to ensure they meet cultural and religious needs of the clients 
Follow processes defined by dietitian to evaluate meals and menus to ensure client satisfaction 
Evaluate meals and menus to ensure feasibility of production in relation to equipment, time and skills as well as budgetary constraints 
Make adjustments to menu according to findings and the dietitian’s directions 

Forms

Assessment Cover Sheet

HLTAHA018 - Assist with planning and evaluating meals and menus to meet recommended dietary guidelines
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

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Assessment Record Sheet

HLTAHA018 - Assist with planning and evaluating meals and menus to meet recommended dietary guidelines

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: