FOOD AND SOCIETIES
DTN3FSO
2017
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.
School: School of Allied Health
Credit points: 15
Subject Co-ordinator: Kathryn Toohey
Available to Study Abroad Students: Yes
Subject year level: Year Level 3 - UG
Exchange Students: Yes
Subject particulars
Subject rules
Prerequisites: Successful completion of 120 credit points at any level OR must be admitted in HBHNHK - Bachelor of Human Nutrition (Hong Kong) articulation program.
Co-requisites: N/A
Incompatible subjects: DTN3FSC, DTN302
Equivalent subjects: N/A
Special conditions: N/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.
Bendigo, 2017, Semester 2, Online
Overview
Online enrolment: Yes
Maximum enrolment size: N/A
Enrolment information:
Subject Instance Co-ordinator: Kathryn Toohey
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* |
|---|---|---|---|
| One 800 word individual written assessment task | 20 | 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, 2017, Week 37-43, Day
Overview
Online enrolment: Yes
Maximum enrolment size: N/A
Enrolment information:
Subject Instance Co-ordinator: Kathryn Toohey
Class requirements
LectureWeek: 37 - 43
One 12.0 hours lecture per study period on weekdays during the day from week 37 to week 43 and delivered via face-to-face.
TutorialWeek: 37 - 43
One 16.0 hours tutorial per study period on weekdays during the day from week 37 to week 43 and delivered via face-to-face.
Unscheduled Online ClassWeek: 37 - 43
One 8.0 hours unscheduled online class per study period on weekdays during the day from week 37 to week 43 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, 2017, Semester 2, Online
Overview
Online enrolment: Yes
Maximum enrolment size: N/A
Enrolment information:
Subject Instance Co-ordinator: Kathryn Toohey
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* |
|---|---|---|---|
| One 800 word individual written assessment task | 20 | 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 |