Unit of competency Outline

Date retreived
22/07/2026 3:21 PM AWST

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Plan and evaluate meals and menus to meet recommended dietary guidelines

Plan and evaluate meals and menus to meet recommended dietary guidelines

Unit of competency
National Code
HLTNA302C
State Code
D8349
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
25/03/2011
View on TGA
State Implementation and Classification
Approved Date
27/07/2012
Field of Education
069901 - Nutrition And Dietetics
Original Release Date
27/07/2012
Nominal Hours
40
Description
DescriptorThis 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
Notes
Elements and Performance Criteria
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, where relevant
  • 1.2 Identify recommended serves of various food groups for client group, in consultation with a dietitian
2. Plan and develop menus
  • 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 Discuss menu plans with the dietitian
3. Plan and develop menus in accordance with relevant dietary guidelines
  • 3.1 Plan meals and menus to minimise nutrient imbalance, incorporating relevant dietary guidelines
  • 3.2 Plan meals and food group serves to meet the nutritional needs of client groups
  • 3.3 Discuss menu plans with the dietitian
4. Identify the most common lifestyle related diseases and disorders and dietary links
  • 4.1 Identify nutrient imbalance contributing to lifestyle related diseases and disorders
  • 4.2 Identify food groups and food preparation methods to address imbalance
  • 4.3 Present findings and recommendations to dietitian before taking any action
  • 4.4 Make adjustments to menu according to dietitian's directions
5. Evaluate meals and menus
  • 5.1 Evaluate meals and menus to ensure they meet nutritional requirements of client groups, according to processes defined by the dietitian
  • 5.2 Evaluate meals and menus to ensure client satisfaction, according to directions and processes defined by the dietitian
  • 5.3 Evaluate meals and menus to ensure feasibility of production (equipment, time, skills) and budgetary restraints
No information
No information
Replaces
State Code National Code Title Type
C9354 HLTNA302B Plan and evaluate meals and menus to meet recommended dietary guidelines Unit of competency
Replaced By
State Code National Code Title Type
WD208 HLTNA302D Plan and evaluate meals and menus to meet recommended dietary guidelines Unit of competency