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

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!

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

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

Elements define the essential outcomes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify the nutrients and food group serves recommended for good health for client groups

  1. Categorise foods according to food groups, identifying key nutrients by each food group and individual foods within that group
  2. Identify recommended serves of various food groups for client group, in consultation with a dietitian
Categorise foods according to food groups, identifying key nutrients by each food group and individual foods within that group

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Plan and develop menus in accordance with relevant dietary guidelines

  1. Plan menus according to menu planning principles
  2. Select food preparation and cooking methods in consultation with food production personnel to maintain maximum nutritional value of foods
  3. Plan meals and menus to minimise nutrient imbalance, incorporating relevant dietary guidelines
  4. Plan meals and food group serves to meet the nutritional needs of individuals within client groups
  5. Discuss and confirm menu plans with the dietitian
Plan menus according to menu planning principles

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select food preparation and cooking methods in consultation with food production personnel to maintain maximum nutritional value of foods

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Discuss and confirm menu plans with the dietitian

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify food-related cultural and religious needs of client groups

  1. Identify client group, use correct terminology and observe cultural customs
  2. Consider cultural groups and general characteristics of their cuisine
  3. Identify dietary regimes and factors associated with cultural and religious groups that may influence food choices
  4. Plan and modify meals and menus to meet specific cultural and religious needs of client group in line with organisational guidelines
Identify client group, use correct terminology and observe cultural customs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Consider cultural groups and general characteristics of their cuisine

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate meals and menus

  1. Follow processes defined by dietitian to evaluate meals and menus to ensure they meet nutritional requirements of client groups
  2. Follow processes defined by dietitian to evaluate meals and menus to ensure they meet cultural and religious needs of the clients
  3. Follow processes defined by dietitian to evaluate meals and menus to ensure client satisfaction
  4. Evaluate meals and menus to ensure feasibility of production in relation to equipment, time and skills as well as budgetary constraints
  5. Make adjustments to menu according to findings and the dietitian’s directions
Follow processes defined by dietitian to evaluate meals and menus to ensure they meet nutritional requirements of client groups

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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

Required Skills and Knowledge

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