FOOD AND SOCIETIES
DTN3FSO
Not currently offered
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: 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 3 - UG
Available as Elective: No
Learning Activities: N/A
Capstone subject: No
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-requisites: N/A
Incompatible subjects: DTN3FSC OR DTN302
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
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