Dietitians can play an integral role in the planning and management of food service provision. This unit will allows students to develop knowledge and skills in analysing recipes and menus for nutritional content using relevant software programs. Menu processing and management systems that accommodate menu variation will be explored. Students will be introduced to systems used to manage menu orders, meal assembly and nutritional analysis. Students will explore food service systems used in health care food services. Issues of regulatory compliance with respect to food safety and accreditation standards within health care food service operations will be addressed. Reinforcing the constraints of the health care system, the significance of recurrent costs on budget expenditure by developing skills in recipe and menu costing will be investigated.

Unit details

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Credit points:
Unit code:


HHN4002 - Medical Nutritional Therapy 1

Learning Outcomes

On successful completion of this unit, students will be able to:
  1. Devise, analyse and evaluate menus utilized within the healthcare sectors, identifying modifications and costs associated with therapeutic diets;  
  2. Articulate and critically reflect on food safety and quality systems, including regulation and accreditation requirements; and  
  3. 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 Online Test (2) (30mins each) 30%
Report Case study report (2500 words) 40%
Presentation Individual case study presentation (5mins) 15%
Assignment Reflective report on workplace visit (500 words) 15%

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As part of a course

This unit is studied as part of the following courses. Refer to the course page for information on how to apply for the course.

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