HLTAHA039 — Assist in the development of meals and menus to meet dietary and cultural requirements

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What an assessment for HLTAHA039 must cover

36 assessable components: 5 elements (19 performance criteria), 3 performance evidence and 14 knowledge evidence requirements. An audit-defensible tool maps every question and task back to these — that mapping is the coverage matrix Auditori generates alongside the assessment.

Elements & performance criteria

1 Receive delegation and gather information.

1.1Obtain written or verbal delegation for an allied health activity from the Dietitian.
1.2Obtain information from relevant sources and delegating Dietitian, according to organisational policy and procedures.
1.3Discuss and confirm with delegating Dietitian dietary needs, therapy, treatment plans and work health and safety (WHS) requirements.

2 Identify the nutrients and food group serves recommended for good health for individual groups.

2.1Categorise foods according to five food groups, identifying key nutrients by each food group and individual foods within that group.
2.2Identify recommended serves of various food groups for individual group, in consultation with a Dietitian.

3 Plan and develop menus in accordance dietary and menu guidelines.

3.1Plan individual menus according to menu planning principles.
3.2Select food preparation and cooking methods in consultation with food production personnel to maintain maximum nutritional value of foods.
3.3Plan individual meals and menus to minimise nutrient imbalance, incorporating relevant dietary guidelines.
3.4Plan food group serves to meet the nutritional needs of individuals within their food groups.
3.5Discuss and confirm individual menu plans with the delegating Dietitian.

4 Identify food-related cultural and religious needs of individual groups.

4.1Identify an individual’s group, use correct terminology and observe cultural customs.
4.2Consider cultural groups and general characteristics of their cuisine in individual menu planning.
4.3Identify dietary regimes, practices and beliefs associated with cultural and religious groups that may influence food choices.
4.4Plan and modify individual meals and menus to meet specific cultural and religious needs of individual group in line with organisational and menu guidelines.

5 Evaluate meals and menus.

5.1Follow processes defined by delegating Dietitian to evaluate meals and menus to ensure they meet nutritional requirements of individual.
5.2Follow processes defined by delegating Dietitian to evaluate meals and menus to ensure they meet cultural and religious needs of the person.
5.3Follow processes defined by Dietitian to evaluate meals and menus to ensure the person’s satisfaction.
5.4Evaluate individual meals and menus to ensure feasibility of production in relation to equipment requirements, time and skills as well as budgetary constraints.
5.5Make adjustments to individual person’s menus according to findings and the delegating Dietitians’ directions.

Performance evidence

plan, develop and evaluate menus for three individual groups, one in simulation and two in the workplace, based on organisational food, nutrition and therapeutic diet guidelines or the Australian dietary guidelines for provision of food for individuals
plan and modify meals and menus for at least two people with specific cultural or religious food-related requirements in simulation
perform the activities outlined in the performance criteria of this unit during a period of at least 120 hours of allied health assistance work. At least 60% of this work must be carried out in an allied health workplace. The remaining 40% may be carried out in a simulated environment, if an allied health workplace is unavailable.

Knowledge evidence

allied health core competencies: person-centred care, individual therapy, group therapy, communication of information, equipment and environment
processes for planning and evaluation of meals and menus based on: Australian dietary guidelines and other relevant guidelines across the lifespan; relevant organisational food, nutrition and diet guidelines; cooking methods and equipment requirements; food preparation and food service systems; principles of nutrition, diet therapy, nutrition supplements and factors that place person at risk of malnutrition and inadequate hydration or food insecurity; common fluid and food restrictions; range of menus and menu items; standardised recipes
various cultural and religious requirements in relation to food, relevant to the profile of the community served by the organisation including: Halal, Kosher, types of vegetarianism, ovo-lacto, lacto, vegan
how to recognise malnutrition
organisational policies and procedures in relation to: confidentiality (privacy, disclosure, duty of care); documentation (reporting, recording data, written communication to Allied Health Professional); professional behaviour and presentation; infection control practices food safety program as they relate to assisting with meals, menus and dietary guidelines; work health and safety (WHS); manual handling; supervision and delegation
principles of empowering the older person
principles of empowering people living with disability or serious mental illness
changes related to ageing
concepts of holistic health and wellbeing
social determinants of health
concepts of the medical model, the biopsychosocial models and the human rights-based approach of allied health interventions
principles of choice and control
concept of reablement
allied health settings: hospital, community health, mental health, disability sector, aged care sectors

Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.

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Questions about assessing HLTAHA039

What does an assessment tool for HLTAHA039 need to cover?

To satisfy the Principles of Assessment and Rules of Evidence, an assessment for HLTAHA039 needs to address all 36 unit components: 5 elements with 19 performance criteria, 3 performance evidence requirements, 14 knowledge evidence requirements, and the foundation skills. A coverage matrix mapping each question and task to these components is what an auditor looks for.

How does Auditori generate an assessment tool for HLTAHA039?

Auditori pulls the current release of HLTAHA039 from training.gov.au and generates a complete package: candidate assessment, assessor guide with model answers and observation criteria, and a coverage matrix mapping every component. A suitably qualified person then reviews and approves the draft in a built-in workflow — consistent with ASQA's guidance on AI use in VET — before export as branded PDF and editable Word.

Is the first assessment tool really free?

Yes. Every new account includes one free credit — enough to generate the complete assessment tool for HLTAHA039 — with no card and no subscription required. After that it's pay-as-you-go per unit.

Can I check my existing HLTAHA039 assessment instead of generating a new one?

Yes — upload your existing assessment or learner guide and Auditori maps it against every element, performance criterion, PE and KE of HLTAHA039, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.

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