Plan and develop menus in accordance with relevant dietary guidelines
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?
- Plan menus according to menu planning principles
- Select food preparation and cooking methods in consultation with food production personnel to maintain maximum nutritional value of foods
- Plan meals and menus to minimise nutrient imbalance, incorporating relevant dietary guidelines
- Plan meals and food group serves to meet the nutritional needs of individuals within client groups
- Discuss and confirm menu plans with the dietitian
- 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