FOOD AND SOCIETIES

DTN3FSO

2018

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-ordinatorKathryn Toohey

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.

02. Evaluate basic food consumption patterns in Australia against trends in other countries.

Activities:
Prescribed readings, online discussion, assignment work.

03. Critically analyse how sociological factors, such as culture, religion, socio-economic status, media and marketing affect food choice in individuals, groups, communities and populations.

Activities:
Prescribed readings, online discussion, assignment work.

04. Evaluate how changes to food habits and trends in food and diet affect food intake.

Activities:
Prescribed readings, online discussion, assignment work.

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.

Subject options

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Start date between: and    Key dates

Bendigo, 2018, Semester 2, Online

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorKathryn Toohey

Class requirements

Directed Reading Week: 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 elementComments% ILO*
One 800 word individual written assessment task20 01, 03, 04
Four Info-graphics (400 words equivalent each, 1600 words equiv in total)40 02, 03, 04
An individual project critically analysing influences on food consumption (1500 words).35 02, 03, 05
Students peer review each others projects. (100 word equivalent)5 02, 03, 05

Hong Kong, 2018, Week 37-52, Day

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorKathryn Toohey

Class requirements

Lecture Week: 37 - 52
One 12.0 hours lecture per study period on weekdays during the day from week 37 to week 52 and delivered via face-to-face.

Tutorial Week: 37 - 52
One 16.0 hours tutorial per study period on weekdays during the day from week 37 to week 52 and delivered via face-to-face.

Unscheduled Online Class Week: 37 - 52
One 8.0 hours unscheduled online class per study period on weekdays during the day from week 37 to week 52 and delivered via online.

Assessments

Assessment elementComments% 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, 2018, Semester 2, Online

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorKathryn Toohey

Class requirements

Directed Reading Week: 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 elementComments% ILO*
One 800 word individual written assessment task20 01, 03, 04
Four Info-graphics (400 words equivalent each, 1600 words equiv in total)40 02, 03, 04
An individual project critically analysing influences on food consumption (1500 words).35 02, 03, 05
Students peer review each others projects. (100 word equivalent)5 02, 03, 05