Unit of competency Outline

Date retreived
22/07/2026 2:29 AM AWST

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Assist in the development of meals and menus to meet dietary and cultural requirements

Assist in the development of meals and menus to meet dietary and cultural requirements

Unit of competency
National Code
HLTAHA039
State Code
OEI51
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
25/11/2022
View on TGA
State Implementation and Classification
Approved Date
15/06/2023
Field of Education
069901 - Nutrition And Dietetics
Original Release Date
15/06/2023
Nominal Hours
55
Description
This unit describes the skills and knowledge required to provide assistance to a Dietitian. Work includes assisting Accredited Practising Dietitian (APD) with the planning and evaluation of meals and menus based on the Australian Dietary Guidelines and dietary requirements for various health conditions to meet the nutritional, cultural needs and preferences of individuals.This unit applies to allied health assistants and should be performed under the direct, indirect or remote supervision and delegation of an Accredited Practising Dietitian (APD).The skills in this unit must be applied in accordance with Allied Health Assistant Framework, Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Receive delegation and gather information.
  • 1.1. Obtain written or verbal delegation for an allied health activity from the Dietitian.
  • 1.2. Obtain information from relevant sources and delegating Dietitian, according to organisational policy and procedures.
  • 1.3. Discuss and confirm with delegating Dietitian dietary needs, therapy, treatment plans and work health and safety (WHS) requirements.
2. Identify the nutrients and food group serves recommended for good health for individual groups.
  • 2.1. Categorise foods according to five food groups, identifying key nutrients by each food group and individual foods within that group.
  • 2.2. Identify recommended serves of various food groups for individual group, in consultation with a Dietitian.
3. Plan and develop menus in accordance dietary and menu guidelines.
  • 3.1. Plan individual menus according to menu planning principles.
  • 3.2. Select food preparation and cooking methods in consultation with food production personnel to maintain maximum nutritional value of foods.
  • 3.3. Plan individual meals and menus to minimise nutrient imbalance, incorporating relevant dietary guidelines.
  • 3.4. Plan food group serves to meet the nutritional needs of individuals within their food groups.
  • 3.5. Discuss and confirm individual menu plans with the delegating Dietitian.
4. Identify food-related cultural and religious needs of individual groups.
  • 4.1. Identify an individual’s group, use correct terminology and observe cultural customs.
  • 4.2. Consider cultural groups and general characteristics of their cuisine in individual menu planning.
  • 4.3.Identify dietary regimes, practices and beliefs associated with cultural and religious groups that may influence food choices.
  • 4.4. Plan and modify individual meals and menus to meet specific cultural and religious needs of individual group in line with organisational and menu guidelines.
5. Evaluate meals and menus.
  • 5.1. Follow processes defined by delegating Dietitian to evaluate meals and menus to ensure they meet nutritional requirements of individual.
  • 5.2. Follow processes defined by delegating Dietitian to evaluate meals and menus to ensure they meet cultural and religious needs of the person.
  • 5.3. Follow processes defined by Dietitian to evaluate meals and menus to ensure the person's satisfaction.
  • 5.4. Evaluate individual meals and menus to ensure feasibility of production in relation to equipment requirements, time and skills as well as budgetary constraints.
  • 5.5. Make adjustments to individual person's menus according to findings and the delegating Dietitians’ directions.
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