Evaluate meals and menus
This micro skills course 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 micro skills course 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.
What will I learn?
- Follow processes defined by dietitian to evaluate meals and menus to ensure they meet nutritional requirements of client groups
- Follow processes defined by dietitian to evaluate meals and menus to ensure they meet cultural and religious needs of the clients
- Follow processes defined by dietitian to evaluate meals and menus to ensure client satisfaction
- Evaluate meals and menus to ensure feasibility of production in relation to equipment, time and skills as well as budgetary constraints
- Make adjustments to menu according to findings and the dietitians directions
- This skills course may contain references to Australian laws, regulations, policies and practice guidelines.
- You should apply the lessons within the context of your local environment.
- This skills course may not be available in your country.
- This skills course is delivered by a certified Talisium trainer and assessor in your workplace and requires active student participation including practical skills demonstrations for assessment.
What should I know before commencing this?
Identify the nutrients and food group serves recommended for good health for client groups. Plan and develop menus in accordance with relevant dietary guidelines. Identify food-related cultural and religious needs of client groups.