FOOD AND SOCIETIES

DTN3FSO

2015

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-ordinatorAdrienne Forsyth

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

Co-requisitesN/A

Incompatible subjects DTN3FSC

Equivalent subjectsN/A

Special conditionsN/A

Graduate capabilities & intended learning outcomes

01. Explain 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. Discuss 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. Judge how changes to food habits and trends in food and diet affect food intake.

Activities:
Prescribed readings, online discussion, assignment work.

05. Summarise 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, 2015, Semester 2, Online

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorAdrienne Forsyth

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*
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

Melbourne, 2015, Semester 2, Online

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorAdrienne Forsyth

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*
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