DTN302
SOCIETY, FOOD HABITS AND CONSUMPTION
DTN302
2021
Credit points: 15
Subject outline
In this subject you will be given the opportunity to 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. Cuisines from other cultures and the effects of multiculturalism on Australian culinary culture will be explored through readings, media, discussion and assessed written assignments. You will be given the opportunity to 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. Food labelling and how food policy, food technologies, ecology and agriculture influence the food system will be introduced. This subject addresses La Trobe's Global Citizenship Essential which entails a deep appreciation of how we live in an interconnected world, being able to recognize the global context of concepts, act across cultures and boundaries, and work with diverse communities - now and in the future.
SchoolAllied Health, Human Services & Sport
Credit points15
Subject Co-ordinatorAnna Vassallo
Available to Study Abroad/Exchange StudentsNo
Subject year levelYear Level 3 - UG
Available as ElectiveNo
Learning ActivitiesLearning activities in this subject are Prescribed readings, online discussion, assignment work, developing infographics, writing for lay audiences.
Capstone subjectNo
Subject particulars
Subject rules
Prerequisites Must be admitted in one of the following courses: HBFN, HBFNX, HOUA
Co-requisitesN/A
Incompatible subjectsN/A
Equivalent subjectsDTN2FSO OR DTN3FSO
Quota Management StrategyN/A
Quota-conditions or rulesN/A
Special conditionsThis subject is offered via Open Universities Australia, late enrolments are generally not permitted past the published close of application date for the study period. For students not enrolled in the prerequisite courses, you may be able to undertake these subjects with approval of your home course coordinator, please contact ASK La Trobe for assistance. A good internet connection is required due to the online delivery.
Minimum credit point requirementN/A
Assumed knowledgeN/A
Learning resources
Food and Culture
Resource TypeBook
Resource RequirementRecommended
AuthorKittker, PG, Sucher, KP and Nelms M.
Year2012
Edition/VolumeN/A
PublisherWadsworth Cengage Learning, Belmont, California.
ISBNN/A
Chapter/article titleN/A
Chapter/issueN/A
URLN/A
Other descriptionN/A
Source locationN/A
Journals articles and other multimedia - Via LMS
Resource TypeBook
Resource RequirementPrescribed
AuthorVarious
YearN/A
Edition/VolumeN/A
PublisherVarious
ISBNN/A
Chapter/article titleN/A
Chapter/issueN/A
URLN/A
Other descriptionN/A
Source locationN/A
A Sociology of Food and Nutrition: A social appetite
Resource TypeBook
Resource RequirementPrescribed
AuthorGermov and Williams
Year2017
Edition/Volume4th Edition
PublisherOxford University Press Australia
ISBNN/A
Chapter/article titleN/A
Chapter/issueN/A
URLN/A
Other descriptionN/A
Source locationN/A
Australia's food and nutrition
Resource TypeBook
Resource RequirementPrescribed
AuthorAustralian Institute of Health and Welfare
Year2012
Edition/VolumeN/A
PublisherCat.No.PHE 163. Canberra:AIHW. Available as a PDF from
ISBNN/A
Chapter/article titleN/A
Chapter/issueN/A
URLhttp://www.aihw.gov .au/publicationdetail/?id=10737422319
Other descriptionAvailable electronically via the La Trobe University library
Source locationN/A
Food and Nutrition throughout Life
Resource TypeBook
Resource RequirementRecommended
AuthorCroxford, S. et al.
Year2015
Edition/Volume6th Edition
PublisherAllen and Unwin, Australia, Crows Nest, NSW
ISBNN/A
Chapter/article titleN/A
Chapter/issueN/A
URLN/A
Other descriptionN/A
Source locationN/A
Food and Nutrition: Food and health systems in Australia and New Zealand
Resource TypeBook
Resource RequirementRecommended
AuthorWahlqvist
Year2011
Edition/Volume3rd edition
PublisherAllen and Unwin, Australia, Crows Nest, NSW
ISBNN/A
Chapter/article titleN/A
Chapter/issueN/A
URLN/A
Other descriptionN/A
Source locationN/A
Career Ready
Career-focusedNo
Work-based learningNo
Self sourced or Uni sourcedN/A
Entire subject or partial subjectN/A
Total hours/days requiredN/A
Location of WBL activity (region)N/A
WBL addtional requirementsN/A
Graduate capabilities & intended learning outcomes
Graduate Capabilities
Intended Learning Outcomes
Subject options
Select to view your study options…
On-Line, 2021, OUA study period 2, Online
Overview
Online enrolmentNo
Maximum enrolment sizeN/A
Subject Instance Co-ordinatorAnna Vassallo
Class requirements
LectureWeek: 23 - 35
Four 2.00 hours lecture per study period on weekdays during the day from week 23 to week 35 and delivered via online.
Online synchronous live sessions
Unscheduled Online ClassWeek: 23 - 35
Twelve 2.00 hours unscheduled online class per study period on weekdays during the day from week 23 to week 35 and delivered via online.
Online asynchronous learning activities and facilitator led discussions
Assessments
| Assessment element | Category | Contribution | Hurdle | % | ILO* |
|---|---|---|---|---|---|
One 1000 word individual written report on changes in food habits in your family. Submission will be in the style of a magazine article. Students to complete supplied template. | Report | Individual | No | 25 | SILO1, SILO3, SILO4, SILO6 |
Two infographics (1500 words total equivalent) - translating information into an infographic form2 infographics to be completed individually. 1st infographic worth 10%; 2nd infographic worth 25%. | Other | Individual | No | 35 | SILO1, SILO2, SILO3, SILO4, SILO6 |
One 1600 word individual assessment task - influences on culinary culture in Australia. Individual report. | Report | Individual | No | 40 | SILO2, SILO3, SILO4, SILO5, SILO6 |
On-Line, 2021, OUA study period 4, Online
Overview
Online enrolmentNo
Maximum enrolment sizeN/A
Subject Instance Co-ordinatorAnna Vassallo
Class requirements
LectureWeek: 49 - 8
Four 2.00 hours lecture per study period on weekdays during the day from week 49 to week 8 and delivered via online.
Online synchronous live sessions
Unscheduled Online ClassWeek: 49 - 8
Twelve 2.00 hours unscheduled online class per study period on weekdays during the day from week 49 to week 8 and delivered via online.
Online asynchronous learning activities and facilitator led discussions
Assessments
| Assessment element | Category | Contribution | Hurdle | % | ILO* |
|---|---|---|---|---|---|
One 1000 word individual written report on changes in food habits in your family. Submission will be in the style of a magazine article. Students to complete supplied template. | Report | Individual | No | 25 | SILO1, SILO3, SILO4, SILO6 |
Two infographics (1500 words total equivalent) - translating information into an infographic form2 infographics to be completed individually. 1st infographic worth 10%; 2nd infographic worth 25%. | Other | Individual | No | 35 | SILO1, SILO2, SILO3, SILO4, SILO6 |
One 1600 word individual assessment task - influences on culinary culture in Australia. Individual report. | Report | Individual | No | 40 | SILO2, SILO3, SILO4, SILO5, SILO6 |