This unit provides insight into food and nutrition education designed for individuals, families and communities. It describes the ways in which food contributes to an individual's health and wellbeing and the use of dietary selection models. It considers the socio-cultural, political and economic factors that influence food and its use, food habits and lifestyle, and gastronomy. The unit covers aspects affecting food and eating including: trends in food consumption, food supply, food safety and security, food policy and public health and nutrition. It takes into account techniques and considerations of providing food and nutrition education within diverse communities with a specific focus on schools as a setting for health promotion.
Unit details
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Learning Outcomes
| 1. | Examine the role of food contributing to an individual's health and wellbeing | ||
| 2. | Evaluate influences on food availability and selection; | ||
| 3. | Interpret information about food consumption trends, food safety and security; | ||
| 4. | Analyse food policy in the context of public health promotion; and | ||
| 5. | Formulate a range of approaches to the teaching of food and nutrition within a health promotion framework. |
Assessment
| Assessment type | Description | Grade |
|---|---|---|
| Assignment | Investigation and evaluation of socio-cultural, political and economic factors on food and nutrition education (1000 words in 2 Parts) | 30% |
| Report | Review a range of literature on approaches to food technology and nutrition education using an explicit health promotion focus (1500 words) | 50% |
| Presentation | Present a commentary on the significance of food and culture (10 minutes) | 20% |
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