NUT306 Menu Planning for the Community (8)

The aim of this subject is to provide students with an opportunity to develop a deeper understanding of the complexities of food service provision in the community and its effect on food consumption. Students will develop skills in advocating and contributing to activities to promote the provision of a safe and nutritious food supply. Students will also gain experience in developing and communicating evidence based, sustainable, culturally and socially appropriate food based strategies to assist individuals and communities to improve their nutritional status by being able to make healthier food choices.

This subject requires a site visit to a local organisation such as a canteen at a school, a hospital or a sporting venue in order to undertake an audit of their menu. For example, this audit could occur in boarding school dining halls, childcare centres, or a vending machine inside local government agencies such as Council, TAFE or a hospital.

No offerings have been identified for this subject in 2020.

Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.

Subject Information

Grading System

HD/FL

Duration

One session

School

School of Exercise Science, Sport and Health

Assumed Knowledge

Prior to undertaking this high order subject, student need to have an understanding of content knowledge equivalent to:

NUT201 Food and Health AND
NUT220 Food Intake Analysis and Meals Planning AND
NUT301 Community and Public Health
BMS208 Human Nutrition

Learning Outcomes

Upon successful completion of this subject, students should:
  • be able to analyse and consider the relevance of issues of quality management through regulatory compliance with respect to nutrition and accreditation standards within specific food service operations/systems;
  • be able to analyse the challenges and opportunities that exist in regards to the ability of individuals and communities to make optimal food choices within specific food service operations/systems;
  • be able to critically evaluate the evidence and apply an evidence based approach to the development of culturally, politically, environmentally and socially appropriate food based plans to improve food choices of individuals within specific food service operations/systems;
  • be able to select appropriate foods consistent with evidence based nutrition recommendations for a range of special dietary needs and across the lifespan; and
  • be able to analyse recipes and menus for nutritional content using relevant checklists or electronic software programs and incorporating Australian data bases.

Syllabus

This subject will cover the following topics:
  • Overview of food service operations/systems
  • Meeting relevant nutrition guidelines for selected populations or community settings including but not limited to aged care, Meals on Wheels, childcare, school canteens, staff & visitor cafeterias, vending machines and evacuation/disaster relief facilities.
  • Menu planning and standardising recipes
  • Meeting special dietary needs with menu planning & recipe/product modification.
  • Quality management applied to compliance with food safety standards, nutrition guidelines and accreditation standards.
  • Key influences on food choices (including cultural, political, environmental and social) of individuals accessing food in their community food service environment including consideration of nutrition across the lifespan with an emphasis on people's behaviour in a food service environment.

Workplace Learning

This subject contains a 1 days Compulsory Workplace Learning component.

This subject requires a site visit to a local organisation such as a canteen at a school, a hospital or a sporting venue in order to undertake an audit of their menu/food available. For example, this audit could occur in boarding school dining halls, childcare centres, or a vending machine inside local government agencies such as Council, TAFE or a hospital.

The information contained in the CSU Handbook was accurate at the date of publication: January 2020. The University reserves the right to vary the information at any time without notice.

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