Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
HLTNA302C Mapping and Delivery Guide
Plan and evaluate meals and menus to meet recommended dietary guidelines
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | HLTNA302C - Plan and evaluate meals and menus to meet recommended dietary guidelines |
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Description | 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 groupsIt involves the selection and planning of balanced meals, general menu planning principles and the development and evaluation of menus | ||
Employability Skills | This unit contains Employability Skills | ||
Learning Outcomes and 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 requiredIndividuals will take responsibility for their own outputs and may participate in work teams | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | Not Applicable | ||
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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Identify the nutrients and food group serves recommended for good health for client groups |
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Element: Plan and develop menus |
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Element: Plan and develop menus in accordance with relevant dietary guidelines |
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Element: Identify the most common lifestyle related diseases and disorders and dietary links |
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Element: Evaluate meals and menus |
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