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Evidence Guide: AMPR306 - Provide advice on nutritional role of meat

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

AMPR306 - Provide advice on nutritional role of meat

What evidence can you provide to prove your understanding of each of the following citeria?

Advise on general nutritive composition of meat

  1. Provide information regarding approximate percentages of protein, fat, iron, thiamine, niacin, riboflavin and other vitamins and minerals found in meat according to the Standard Set of Food Tables
  2. Provide information on functions of six main nutrients required in the diet according to the Standard Set of Food Tables and Dietary Guidelines
Provide information regarding approximate percentages of protein, fat, iron, thiamine, niacin, riboflavin and other vitamins and minerals found in meat according to the Standard Set of Food Tables

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Provide information on functions of six main nutrients required in the diet according to the Standard Set of Food Tables and Dietary Guidelines

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Advise on methods of reducing fats from a diet which includes meat

  1. Provide information regarding cooking methods which reduce fat
  2. Provide information on meat cuts which are recommended for a low-fat diet
Provide information regarding cooking methods which reduce fat

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Provide information on meat cuts which are recommended for a low-fat diet

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Advise on general nutritive composition of meat

  1. Provide information regarding approximate percentages of protein, fat, iron, thiamine, niacin, riboflavin and other vitamins and minerals found in meat according to the Standard Set of Food Tables
  2. Provide information on functions of six main nutrients required in the diet according to the Standard Set of Food Tables and Dietary Guidelines
Provide information regarding approximate percentages of protein, fat, iron, thiamine, niacin, riboflavin and other vitamins and minerals found in meat according to the Standard Set of Food Tables

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Provide information on functions of six main nutrients required in the diet according to the Standard Set of Food Tables and Dietary Guidelines

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Advise on methods of reducing fats from a diet which includes meat

  1. Provide information regarding cooking methods which reduce fat
  2. Provide information on meat cuts which are recommended for a low-fat diet
Provide information regarding cooking methods which reduce fat

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Provide information on meat cuts which are recommended for a low-fat diet

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

Element

Performance criteria

Elements describe the essential outcomes.

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

1. Advise on general nutritive composition of meat

1.1 Provide information regarding approximate percentages of protein, fat, iron, thiamine, niacin, riboflavin and other vitamins and minerals found in meat according to the Standard Set of Food Tables

1.2 Provide information on functions of six main nutrients required in the diet according to the Standard Set of Food Tables and Dietary Guidelines

2. Advise on methods of reducing fats from a diet which includes meat

2.1 Provide information regarding cooking methods which reduce fat

2.2 Provide information on meat cuts which are recommended for a low-fat diet

Required Skills and Knowledge

Element

Performance criteria

Elements describe the essential outcomes.

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

1. Advise on general nutritive composition of meat

1.1 Provide information regarding approximate percentages of protein, fat, iron, thiamine, niacin, riboflavin and other vitamins and minerals found in meat according to the Standard Set of Food Tables

1.2 Provide information on functions of six main nutrients required in the diet according to the Standard Set of Food Tables and Dietary Guidelines

2. Advise on methods of reducing fats from a diet which includes meat

2.1 Provide information regarding cooking methods which reduce fat

2.2 Provide information on meat cuts which are recommended for a low-fat diet

Evidence must demonstrate the candidate's consistency of performance over time.

The candidate must:

apply communication skills appropriate to the task

explain cooking times and temperatures for roasting and microwaving meat to achieve rare, medium and well-done

provide advice on the nutritional role of meat as appropriate

follow up customer enquiries

assist other staff to provide advice to customers when able

demonstrate awareness of cultural and ethnic differences and respond appropriately

apply relevant workplace health and safety, regulatory and workplace requirements

maintain currency of reference materials and information to give to customers

refer customers to more experienced or knowledgeable staff member, when required

relay information to customer

The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:

cooking times and temperatures for roasting and microwaving meat to achieve rare, medium and well-done

cooking methods that will reduce fat

dry cooking techniques

major nutrients required for a healthy diet

workplace customer service standards, complaints policy and procedures

sources of information on new cooking techniques

major nutrients found in meat

meat cuts recommended by the National Heart Foundation

Range Statement