dtn3fso food and societies
FOOD AND SOCIETIES
DTN3FSO
2016
Credit points: 15
Subject outline
In this subject you will develop an informed and critical understanding of the personal, social, cultural, environmental, economic and political factors influencing food, food use and food habits for individuals, communities and populations. Through readings and media, discussion and assignments we will look at cuisines from other cultures and the effects of multiculturalism on Australian culinary culture. You will develop an understanding of how the role of food has changed from ancient times to present day, and be introduced to monitoring and surveillance data used to understand factors influencing patterns and trends in food consumption worldwide. You will also be introduced to food labelling and how food policy, food technologies, ecology and agriculture influence the food system. Your learning in this subject will be assessed through written works and a multi media presentation.
SchoolSchool of Allied Health
Credit points15
Subject Co-ordinatorEmma Stirling
Available to Study Abroad StudentsYes
Subject year levelYear Level 3 - UG
Exchange StudentsYes
Subject particulars
Subject rules
Prerequisites Successful completion of 120 credit points at any level OR must be enrolled in HBHNHK - Bachelor of Human Nutrition (Hong Kong) articulation program.
Co-requisitesN/A
Incompatible subjects DTN3FSC, DTN302
Equivalent subjectsN/A
Special conditionsN/A
Graduate capabilities & intended learning outcomes
01. Evaluate the history and future of food, both from a worldwide and Australian perspective.
- Activities:
- Prescribed readings, online discussion, assignment work.
- Related graduate capabilities and elements:
- Literacies and Communication Skills(Cultural Literacy)
- Personal and Professional Skills(Ethical behaviour,Study and Learning Skills)
02. Evaluate basic food consumption patterns in Australia against trends in other countries.
- Activities:
- Prescribed readings, online discussion, assignment work.
- Related graduate capabilities and elements:
- Literacies and Communication Skills(Cultural Literacy)
- Personal and Professional Skills(Ethical behaviour,Study and Learning Skills)
03. Examine how sociological factors, such as culture, religion, socio-economic status, media and marketing affect food choice and transmit this knowledge to individuals, groups, communities and populations.
- Activities:
- Prescribed readings, online discussion, assignment work.
- Related graduate capabilities and elements:
- Literacies and Communication Skills(Cultural Literacy)
- Personal and Professional Skills(Ethical behaviour,Study and Learning Skills)
04. Judge how changes to food habits and trends in food and diet affect food intake.
- Activities:
- Prescribed readings, online discussion, assignment work.
- Related graduate capabilities and elements:
- Literacies and Communication Skills(Cultural Literacy)
05. Analyse the influences of food labelling regulations and food policy, food technology, ecology and agriculture on Australian and worldwide food systems.
- Activities:
- Prescribed readings, online discussion, assignment work.
- Related graduate capabilities and elements:
- Personal and Professional Skills(Ethical behaviour,Study and Learning Skills)
Subject options
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Bendigo, 2016, Semester 2, Online
Overview
Online enrolmentYes
Maximum enrolment sizeN/A
Enrolment information
Subject Instance Co-ordinatorEmma Stirling
Class requirements
Directed ReadingWeek: 31 - 43
Twelve 3.0 hours directed reading per week on any day including weekend during the day from week 31 to week 43 and delivered via online.
"There are no scheduled classes. Self-directed and guided study including online activities to be performed at flexible times. Expected workload 150 hours total for the semester, or 10-15 hours per week."
Assessments
| Assessment element | Comments | % | ILO* |
|---|---|---|---|
| Written report: Food habits at home and in your local area (1200 words) | 30 | 01, 03, 04 | |
| Multimedia presentation: A multicultural cuisine in Australia + peer assessment (1200 word equiv) | 30 | 02, 03, 04 | |
| Written report: Food choice and sustainability (1600 words) | 40 | 01, 03, 04, 05 |
Hong Kong, 2016, Week 37-52, Day
Overview
Online enrolmentYes
Maximum enrolment sizeN/A
Enrolment information
Subject Instance Co-ordinatorEmma Stirling
Class requirements
Block ModeWeek: 37 - 52
Six 1.0 days block mode per study period on any day including weekend during the day from week 37 to week 52 and delivered via face-to-face.
"Please note that total face to face contact time is 28hrs i.e. 6 x 4hrs = 24hr + 4 additional h"
Lecture/SeminarWeek: 37 - 52
Four 2.0 hours lecture/seminar per study period on any day including weekend during the day from week 37 to week 52 and delivered via online.
Assessments
| Assessment element | Comments | % | ILO* |
|---|---|---|---|
| Written report: Food habits at home and in your local area (1200 words) | 030 | 01, 03, 04 | |
| Oral presentation: A multicultural cuisine (10minutes) | 030 | 02, 03, 04 | |
| Written report: Drivers of food choice (1500 words) | 040 | 01, 03, 04, 05 |
Melbourne, 2016, Semester 2, Online
Overview
Online enrolmentYes
Maximum enrolment sizeN/A
Enrolment information
Subject Instance Co-ordinatorEmma Stirling
Class requirements
Directed ReadingWeek: 31 - 43
Twelve 3.0 hours directed reading per week on any day including weekend during the day from week 31 to week 43 and delivered via online.
"There are no scheduled classes. Self-directed and guided study including online activities to be performed at flexible times. Expected workload 150 hours total for the semester, or 10-15 hours per week."
Assessments
| Assessment element | Comments | % | ILO* |
|---|---|---|---|
| Written report: Food habits at home and in your local area (1200 words) | 30 | 01, 03, 04 | |
| Multimedia presentation: A multicultural cuisine in Australia + peer assessment (1200 word equiv) | 30 | 02, 03, 04 | |
| Written report: Food choice and sustainability (1600 words) | 40 | 01, 03, 04, 05 |