FOOD AND SOCIETIES
DTN2FSO
2020
Credit points: 15
Subject outline
In this subject 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 will be explored. Through readings and media, discussion and assignments, you will review cuisines from other cultures and the effects of multiculturalism on Australian culinary culture. An understanding of how the role of food has changed from ancient times to present day will be developed, and you will 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. Learning in this subject will be assessed through written works and a multi- media presentation.
School: Allied Health, Human Services & Sport (Pre 2022)
Credit points: 15
Subject Co-ordinator: Anna Vassallo
Available to Study Abroad/Exchange Students: Yes
Subject year level: Year Level 2 - UG
Available as Elective: Yes
Learning Activities: N/A
Capstone subject: No
Subject particulars
Subject rules
Prerequisites: N/A
Co-requisites: N/A
Incompatible subjects: DTN3FSO OR DTN302 OR DTN3FSC OR DTN1FSO
Equivalent subjects: N/A
Quota Management Strategy: N/A
Quota-conditions or rules: N/A
Special conditions: N/A
Minimum credit point requirement: N/A
Assumed knowledge: N/A
Learning resources
Journals articles and other multimedia - Via LMS
Resource Type: Book
Resource Requirement: Prescribed
Author: Various
Year: N/A
Edition/Volume: N/A
Publisher: Various
ISBN: N/A
Chapter/article title: N/A
Chapter/issue: N/A
URL: N/A
Other description: N/A
Source location: N/A
Food and Nutrition: Food and health systems in Australia and New Zealand
Resource Type: Book
Resource Requirement: Recommended
Author: Wahlqvist
Year: 2011
Edition/Volume: 3rd edition
Publisher: Allen and Unwin, Australia, Crows Nest, NSW
ISBN: N/A
Chapter/article title: N/A
Chapter/issue: N/A
URL: N/A
Other description: N/A
Source location: N/A
A Sociology of Food and Nutrition: A social appetite
Resource Type: Book
Resource Requirement: Prescribed
Author: Germov and Williams
Year: 2017
Edition/Volume: 4th Edition
Publisher: Oxford University Press Australia
ISBN: N/A
Chapter/article title: N/A
Chapter/issue: N/A
URL: N/A
Other description: N/A
Source location: N/A
Food and Culture
Resource Type: Book
Resource Requirement: Recommended
Author: Kittker, PG, Sucher, KP and Nelms M.
Year: 2012
Edition/Volume: N/A
Publisher: Wadsworth Cengage Learning, Belmont, California.
ISBN: N/A
Chapter/article title: N/A
Chapter/issue: N/A
URL: N/A
Other description: N/A
Source location: N/A
Food and Nutrition throughout Life
Resource Type: Book
Resource Requirement: Recommended
Author: Croxford, S. et al.
Year: 2015
Edition/Volume: 6th Edition
Publisher: Allen and Unwin, Australia, Crows Nest, NSW
ISBN: N/A
Chapter/article title: N/A
Chapter/issue: N/A
URL: N/A
Other description: N/A
Source location: N/A
Australias food and nutrition
Resource Type: Book
Resource Requirement: Prescribed
Author: Australian Institute of Health and Welfare
Year: 2012
Edition/Volume: N/A
Publisher: Cat.No.PHE 163. Canberra:AIHW.
ISBN: N/A
Chapter/article title: N/A
Chapter/issue: N/A
URL: http://www.aihw.gov .au/publicationdetail/?id=10737422319
Other description: N/A
Source location: N/A
Career Ready
Career-focused: No
Work-based learning: No
Self sourced or Uni sourced: N/A
Entire subject or partial subject: N/A
Total hours/days required: N/A
Location of WBL activity (region): N/A
WBL addtional requirements: N/A
Graduate capabilities & intended learning outcomes
Graduate Capabilities
Intended Learning Outcomes
Melbourne (Bundoora), 2020, Week 22-35, Blended
Overview
Online enrolment: Yes
Maximum enrolment size: N/A
Subject Instance Co-ordinator: Anna Vassallo
Class requirements
LectureWeek: 22 - 35
Six 2.00 hours lecture per study period on weekdays during the day from week 22 to week 35 and delivered via face-to-face.
TutorialWeek: 22 - 35
One 2.00 hours tutorial per week on weekdays during the day from week 22 to week 35 and delivered via face-to-face.
Unscheduled Online ClassWeek: 22 - 35
Six 2.00 hours unscheduled online class per study period on weekdays during the day from week 22 to week 35 and delivered via online.
Assessments
| Assessment element | Category | Contribution | Hurdle | % | ILO* |
|---|---|---|---|---|---|
One individual written assessment task (1000 words equivalent) | N/A | N/A | No | 25 | SILO1, SILO3, SILO4 |
One individual written assessment task (1750 words equivalent) | N/A | N/A | No | 50 | SILO2, SILO3, SILO4, SILO5 |
One group presentation (10 minutes per student, 1000 word equivalent per student) | N/A | N/A | No | 25 | SILO3, SILO5 |
Hong Kong (Chinese UHK), 2020, Week 37-52, Day
Overview
Online enrolment: Yes
Maximum enrolment size: N/A
Subject Instance Co-ordinator: Anna Vassallo
Class requirements
LectureWeek: 37 - 52
Twelve 1.00 hour lecture per study period on weekdays during the day from week 37 to week 52 and delivered via face-to-face.
TutorialWeek: 37 - 52
Sixteen 1.00 hour tutorial per study period on weekdays during the day from week 37 to week 52 and delivered via face-to-face.
Unscheduled Online ClassWeek: 37 - 52
One 8.00 hours unscheduled online class per study period on weekdays during the day from week 37 to week 52 and delivered via online.
Assessments
| Assessment element | Category | Contribution | Hurdle | % | ILO* |
|---|---|---|---|---|---|
Individual written report: Food habits at home and in your local area (1500 words) | N/A | N/A | No | 40 | SILO1, SILO3, SILO4 |
Individual oral presentation: A multicultural cuisine (15minutes -750 words equivalent) | N/A | N/A | No | 20 | SILO2, SILO3, SILO4 |
Individual written report: Drivers of food choice (1500 words) | N/A | N/A | No | 40 | SILO1, SILO3, SILO4, SILO5 |