This unit will provide students with the knowledge and skills required to work as a Menu Monitor/Nutrition Assistant in a food service operation in the health care industry including acute, residential aged care and community nutrition programs or other health care related commercial food service providers. Students will learn about foods allowed and not allowed for a range of special diets. They will develop skills in analysing recipes and menus for nutritional content using electronic software programs relevant to the health care industry and incorporating Australian data bases. Menu processing and management systems that accommodate menu variation will be explored. Students will be introduced to information technology systems used to manage menu orders, meal assembly and nutritional analysis.

Unit details

Study level:
Credit points:
Unit code:


HHN2402 - Diet & Disease

HFS2001 - Properties of Food

Learning Outcomes

On successful completion of this unit, students will be able to:
  1. Design to industry standards and critically review the types of menus utilised in health care sectors and identify their strengths and weaknesses;  
  2. Identify requisite menu modifications and food production skills associated with therapeutic diet modifications;  
  3. Analyse the nutritional value of recipes using current technology designed for the institutional health care sector; and  
  4. Evaluate and critique the process of menu management and processing in various contexts including hospitals, residential aged care and other health care related commercial food service providers.  


Assessment type Description Grade
Test Class test (60 minutes) 30%
Portfolio Portfolio (3000 words) To include key lecture points, outline of learning and a reflection of areas for improvement. 70%

Where to next?

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