Unit of competency Outline

Date retreived
22/07/2026 9:19 AM AWST

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Assist with the monitoring and modification of meals and menus according to individualised plans

Assist with the monitoring and modification of meals and menus according to individualised plans

Unit of competency
National Code
HLTAHA040
State Code
OEI27
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
45
Description
This unit describes the skills and knowledge required to provide assistance to a Dietitian. Work includes modifying meals and menus to meet the nutrition requirements of specific groups and monitoring this against the individualised plans.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 individualised plan or dietary modification therapy and work health and safety (WHS) requirements.
2. Identify conditions and specific needs of groups.
  • 2.1. Identify groups at risk of nutritional deficiencies and nutrient imbalance contributing to common lifestyle diseases and disorders.
  • 2.2. Identify dietary factors associated with common lifestyle diseases or diet related chronic diseases and other nutrition-related conditions, food intolerances, allergies.
  • 2.3. Identify therapeutic nutritional and dietary needs for conditions encountered by the individual group.
  • 2.4. Report dietary and nutrition issues and needs to the delegating Dietitian.
3. Modify meals and menus according to individualised plan and standardised therapeutic dietary guidelines.
  • 3.1. Consult with Dietitian to address the identified risks and needs of the person.
  • 3.2. Modify meals and menus to meet the nutritional and dietary needs of the person in accordance with organisational procedures.
  • 3.3. Identify meals and menus for suitability for texture modification to meet nutrition and dietary needs.
  • 3.4. Incorporate choices into menus to meet nutritional requirements for special needs.
  • 3.5. Provide information regarding individualised plan to the person as delegated by the Dietitian.
4. Monitor and report on the person's status and acceptance of individualised plan.
  • 4.1. Provide feedback about changes to, needs, food preferences and individualised plan to food services, to delegating Dietitian, treating team or other health professionals as to organisational procedures.
  • 4.2. Report the acceptability, tolerance and consumption of meals by the person to the Dietitian, treating team or other health professional as to organisational procedures.
  • 4.3. Identify problems which may affect the person’s ability to eat or drink to the delegating Dietitian, treating team or other health professional as to organisational procedures.
  • 4.4. Monitor and document the person's nutrition status as delegated by the Dietitian and provide feedback on consistently poor meal choices as to organisational procedures.
  • 4.5. Monitor the nutrition status of the person using standard and validated tools and nutrition indicators.
  • 4.6. Report the progress of the person's nutrition status to the delegating Dietitian, treating team or other health professional as to organisational procedures.
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