Identify food-related cultural and religious needs of client groups

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.

$49.00
Delivery Mode
Workplace and On-Campus
Course Duration
30-60 minutes
Course Type
Premium
Certificate
Yes, on completion
Course Code
TAL_NUT_532
Content Provider
Talisium

What will I learn?

  1. Identify client group, use correct terminology and observe cultural customs
  2. Consider cultural groups and general characteristics of their cuisine
  3. Identify dietary regimes and factors associated with cultural and religious groups that may influence food choices
  4. Plan and modify meals and menus to meet specific cultural and religious needs of client group in line with organisational guidelines

Important

  • 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.