Elements and Performance Criteria

Menu system may include:
The collection of meal orders is not limited to the use of a paper menu system. Other systems, including point of service collection of meal orders, e.g. bistro style, buffet style and off trolley select style of service are more commonly used in extended stay facilities, ie. nursing homes, psychiatric institutions and other supportive accommodation.
Where a paper menu system is used, assistance with marking menus may be required when a client/patient is not able to mark the menu due to physical, verbal, psychiatric or cognitive factors.

Tallying and collating meal orders may include:
Manual counting of menu items chosen or by data entry of menu choices into a nutrition and food services computer system.

Information to support the delivery of menu items chosen may include:
Ward diet lists
Client/patient location lists
Meal tickets
Meal tallies and/or labels

Recording client/patient food preferences and acting upon this information may include:
Utilising appropriate manual or computerised record keeping systems such as client/patient diet history profiles, diet cards, diet outlines and making appropriate changes to the client/patient nutrition care plan as directed by a dietitian. Information may be also received from other appropriate health professionals requesting alternative menu items from food services.

Nutrition support may include:
Tube feeds, high-energy oral supplements, thickened fluids and infant formulas.

Monitoring for acceptability and consumption may include:
Plate wastage checks
Discussion with the client/patient regarding acceptability
Checking food intake documentation

Problems which may lead to poor acceptance or tolerance of the nutrition care plan may include:
Changing food preferences
Lack of understanding of the reasons for the plan
Effects of medical condition ie nausea, constipation
Effects of treatment ie side effects of drugs, chemotherapy/radiotherapy
Frailty and/or disability

Client/patient problems which may affect ability to eat include:
Physical conditions such as:
Poor dentition
Broken bones
Recovery from stroke
Mental confusion
Arthritis

Appropriate action taken following consultation with supervising dietitian or other appropriate health professional could include:
Organising texture-modified meals
Requisitioning of appropriate feeding aids

Critical aspects of assessment must include:
Ability to facilitate the provision of appropriate foods to the client/patient group
Ability to record accurately data associated with client/patient nutrition care plans and report information to supervising dietitian or other appropriate health professional
Compliance with safe food handling, hygiene practices and infection control procedures
Communicating constructively with clients/patients and other staff to ensure best service

Concurrent assessment and relationship with other units:
This unit can be delivered and assessed independently, however it may be assessed in conjunction with:
HLTNA3A Plan and/or modify menus according to special dietary needs
HLTNA4A Plan meals and menus to meet cultural and religious needs
HLTNA5A Support food services in menu processing

Essential knowledge must include:
Common fluid and food restrictions
Various cultural requirements in relation to food, relevant to the profile of the community served by the organisation
Basic principles of nutrition, diet therapy, nutrition supplements and factors that place clients/patients at risk of malnutrition and inadequate hydration
Basic knowledge of enteral feeds
Basic knowledge of hydration needs
Infection control policy and procedures relevant to food service provision
OHS work practices relevant to the specific workplace and in accordance with relevant state/territory/national legislation
Range of menus and menu items
Requirements of certain menus
Work organisation methods
Basic knowledge of food preparation and food service systems

Essential skills must include:
Information processing (computer and/or manual)
Basic computer operation
Planning and evaluating meals and menus
Safe food handling practices
Safe handling of equipment
Numeracy skills may range from the ability to complete basic arithmetic calculations to the collating and recording of numbers and dietary information
Reading and writing skills - literacy competence required to fulfil job roles in a safe manner and as specified by organisation. The level of skill may range from the ability to understand OHS legislation and other organisational procedures, providing written information on patient/client dietary requirements, to reading workplace safety pamphlets or procedure manuals, and manufacturer specifications for equipment use. Literacy support available in the workplace may range from having access to support or assistance from expert/mentor/supervisor, to having no communication supports available. Literacy may be required in English or a community language.
Oral communication skills - language competence required to fulfil job roles in a safe manner and as specified by the organisation. Assessors should look for skills in asking questions, providing clear information, listening to and understanding workplace instructions, and clarifying workplace instructions when necessary. The organisation may require competence in English or a community language, depending on client group.

Resource implications
Assessment of the unit requires access to:
Food safety and HACCP procedure manuals
Food packaging and storage requirements
OHS, cultural diversity and other relevant legislation
Work plans
Menu processing policy and procedures
Procedures for preparation of nutrition support items
Other relevant dietary policies and procedures
Enterprise policy, mission statements, procedures and performance management systems

Method of assessment
Assessment may include:
Observation of performance in food preparation
Assessee's portfolio/CV
Supporting statement of supervisor(s)
Authenticated evidence of relevant work experience and/or formal/informal learning
Oral questioning on work plans
Case studies and scenarios as a basis for discussion of systems and strategies for food preparation to meet the client/patient group's nutritional needs
Assessee's work plans

Context of assessment:
This unit of competency may be assessed on the job or in a simulated workplace and under the normal range of workplace conditions. Assessment may be conducted on more than one occasion to cover a variety of circumstances.

A diversity of assessment tasks is essential for holistic assessment.