Dietitians can play an integral role in the planning and management of food service provision. This unit will introduce the key concepts of food service systems, and the various menu ordering, production and delivery systems that are used in healthcare and other settings. Students will develop knowledge and skills in analysing recipes for nutritional content against menu standards and specifications using relevant software programs. Considerations regarding menu and recipe modifications for cultural requirements, therapeutic diets and texture modified diets will also be explored. The importance of regulatory compliance and quality control practices will be reinforced, with examples of subjective and objective measures presented. This unit will provide opportunities for students to consider the processes involved when advocating for, and making changes within the food service system, with considerations around the constraints of the healthcare system and other barriers also being investigated.
On successful completion of this unit, students will be able to:
No required text. Required reading materials from key academic journals and text books will be identified and linked through VU Collaborate.
This unit is studied as part of the following course(s):