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

Formats and tools

Unit Description
Reconstruct the unit from the xml and display it as an HTML page.
Assessment Tool
an assessor resource that builds a framework for writing an assessment tool
Assessment Template
generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
Assessment Matrix
a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
Wiki Markup
mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
Evidence Guide
create an evidence guide for workplace assessment and RPL applicants
Competency Mapping Template
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
Observation Checklist
create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)

Self Assessment Survey
A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
Moodle Outcomes
Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
Registered Training Organisations
Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver HLTAHA018, 'Assist with planning and evaluating meals and menus to meet recommended dietary guidelines'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Books
Reference books for 'Assist with planning and evaluating meals and menus to meet recommended dietary guidelines' on fishpond.com.au. This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to ntisthis.com for every purchase, so go nuts :)


Elements and Performance Criteria

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