HLTAHA019

Assist with the monitoring and modification of meals and menus according to individualised plans (Superseded)

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 HLTAHA019 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).

This HLTAHA019 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.

The unit content consists of:

  • Learning Resource Material (instructional theory)
  • Assessment Workbook
  • Assessment Mapping Guide for the Performance Criteria, Knowledge Evidence, and Performance Evidence requirements of this accredited unit


Our HLTAHA019 training product is available for purchase as a hardcopy (printed) book in both Learner Guide and Trainer/Assessor Guide variants.

This unit is also available for enrolment and online training/assessment via Catapult LMS (Learning Management System). Contact us to learn more.

NOTE: If you are a training provider, please do your own validation, per your Training and Assessment Strategy (TAS).

HLTAHA019 information from training.gov.au.

Application

This unit describes the skills and knowledge required to modify meals and menus to meet the nutrition requirements of specific client groups and monitor this against the individualised plans.

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

Foundation skills essential to performance are explicit in the performance criteria of this unit of competency.

Unit sector or competency field

None specified.

Prerequisite, co-requisite or interdependent assessment of units

None specified.

Assessment conditions

All aspects of the performance evidence must have been demonstrated using simulation prior to being demonstrated in the workplace under direction and supervision (direct, indirect, remote) as determined by the dietitian.

The following conditions must be met for this unit:

  • use of suitable facilities, equipment and resources, including:
    • food safety and standards and procedures
    • manufacturers’ manuals and recommendations for equipment
    • food packaging and storage requirements
    • work plan
    • individualised plans and any relevant equipment outlined in the plan

Assessors must satisfy the Standards for Registered Training Organisations (RTOs) 2015/AQTF mandatory competency requirements for assessors.

$17.00 inc GST

Total: $17.00
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