Assist with planning and evaluating meals and menus to meet recommended dietary guidelines
This unit is an accredited training resource consistent with the Nationally Recognised Training requirements for Vocational Education and Training (VET) and is ideal for Registered Training Organisations (RTOs) in Australia. It consists of Learning Resource Material (instructional theory), an Assessment Workbook, and information about assessment mapping to the Performance Criteria, Knowledge Evidence, and Performance Evidence requirements of this accredited unit.
Our HLTAHA018 training product is available for purchase as a hardcopy (printed) book in both Learner Guide and Trainer/Assessor Guide variants. This unit is available for enrolment and online training/assessment via Catapult LMS (Learning Management System). NOTE: If you are a training provider, please do your own validation, in accordance with your Training and Assessment Strategy (TAS).
$17.00 inc GST
Unit information about the HLTAHA018 training material in this resource
HLTAHA018 information from training.gov.au.
This unit describes the skills and knowledge required to assist with the planning and evaluating 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 individuals within client groups. It involves the selection and planning of balanced meals, general menu planning principles and the development and evaluation of menus.
This unit applies to allied health assistants and should be performed under the direction and supervision (direct, indirect or remote) of a dietitian. Individuals will take responsibility for their own outputs and may participate in work teams. A range of well-developed skills and some discretion and judgement is required of workers.
Unit mapping information
No equivalent unit.
Licensing, legislative, regulatory or certification requirements
The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.
Foundation skills essential to performance are explicit in the performance criteria of this unit of competency.
Unit sector or competency field
Prerequisite, co-requisite or interdependent assessment of units
The following aspects of the performance evidence must have been demonstrated using simulation prior to being demonstrated in a therapeutic workplace under direction and supervision (direct, indirect, remote) as determined by the dietitian:
plan, develop and evaluate one menu based on organisation food, nutrition and special diet guidelines or the Australian dietary guidelines for provision of appropriate food for client
The following conditions must be met for this unit:
use of suitable facilities, equipment and resources, including:
food safety standards and procedures
manufacturers’ manuals and recommendations for equipment
food packaging and storage requirements
menu planning tools
individualised plans and any relevant equipment in the plan
Assessors must satisfy the Standards for Registered Training Organisations (RTOs) 2015/AQTF mandatory competency requirements for assessors.