Unit of competency Outline
Date retreived
23/07/2026 5:37 AM AWST
23/07/2026 5:37 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Provide advice on nutritional role of meat
Provide advice on nutritional role of meat
Unit of competency
National Code
AMPR306
AMPR306
State Code
AVW53
AVW53
TGA Status
Current
Current
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
03/05/2016
Field of Education
069901 - Nutrition And Dietetics
Original Release Date
03/05/2016
Nominal Hours
6
Description
This unit covers the skills and knowledge required for the provision of information regarding the role of meat in the diet to ensure the customer is able to make informed decisions regarding purchases.This unit is applicable to workers in meat retailing enterprises.All training must be conducted in accordance with Australian meat industry standards and regulations.All work should be carried out to comply with workplace and hygiene requirements.This unit applies to individuals who work under broad supervision and take responsibility for their own work.No licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
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 a standard set of food tables
- 1.2 Provide information on functions of six main nutrients required in the diet according to a 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
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| D9065 | MTMR306C | Provide advice on nutritional role of meat | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| BDI7 | AMP30216 | Certificate III in Meat Processing (Food Services) | Qualification |
| AYV3 | AMP30815 | Certificate III in Meat Processing (Retail Butcher) | Qualification |