If you're studying this unit in Melbourne, it's delivered in our First Year Model from semester 1, 2018. Instead of juggling four units at once, you'll focus on this one unit across a four-week period.

Students will be introduced to food and nutrition, its relationship with society, and a variety of food and nutrition professions. Consideration will be given to various dietary practices, the effect of cultural, religious and socioeconomic influences on food choice and dietary habits and the food supply chain from paddock to plate. The role of media, communication and ethics relating to food and nutrition will be explored, along with nutrition health campaigns and the potential impact on food and nutrition in society.  This unit will also introduce communication and academic skills relevant to food and nutrition professionals.

Unit details

Study level:
Undergraduate
Credit points:
12
Unit code:
RBM1820

Learning Outcomes

On successful completion of this unit, students will be able to:
  1. Explain the key elements of the food supply chain from food source to plate;  
  2. Demonstrate an awareness of global food supply, sustainability and ethical considerations relating to food and nutrition in society;  
  3. Discuss various dietary practices and determinants of food choice and the role and potential impact of media and health campaigns on food and nutrition in society;  
  4. Apply appropriate academic written and presentation skills relevant to food and nutrition in society.  

Assessment

Assessment type Description Grade
Test Three (3) Quizzes (30 minutes each) 30%
Journal Reflective Journal - three (3) entries (750 words total) 30%
Presentation Individual Oral Presentation (5 minutes) and written topic summary (500 words) 40%

Where to next?

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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This unit may be available as a single unit of study.

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