FOOD AND SOCIETIES

DTN1FSO

2021

Credit points: 15

Subject outline

In this subject through readings, media and analysis of both monitoring and surveillance data you will develop an understanding of the personal, social, cultural, environmental, economic and political factors influencing food, food use and food habits for individuals, communities and populations. You will be introduced to food technologies, legislation, ecology and agriculture and how these influence the food system and in turn food consumption. Cuisines from other cultures and the effects of multiculturalism on Australian culinary culture will be explored.

SchoolAllied Health, Human Services & Sport

Credit points15

Subject Co-ordinatorAnna Vassallo

Available to Study Abroad/Exchange StudentsYes

Subject year levelYear Level 1 - UG

Available as ElectiveNo

Learning ActivitiesN/A

Capstone subjectNo

Subject particulars

Subject rules

PrerequisitesN/A

Co-requisitesN/A

Incompatible subjectsDTN3FSO OR DTN302 OR DTN2FSO

Equivalent subjectsN/A

Quota Management StrategyN/A

Quota-conditions or rulesN/A

Special conditionsPriority is given to students admitted in HHD for whom DTN1FSO is core

Minimum credit point requirementN/A

Assumed knowledgeN/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

01. Describe the history and future of food, both from a worldwide and Australian perspective
02. Discuss basic food consumption patterns in Australia against trends in other countries.
03. Discuss how sociological factors, such as culture, religion, socioeconomic status, media and marketing affect food choice in individuals, groups, communities and populations.
04. Explain how changes to food habits and trends in food and diet affect food intake.
05. Identify the influences of food labelling regulations and food policy, food technology, ecology and agriculture on Australian and worldwide food systems.

Subject options

Select to view your study options…

Start date between: and    Key dates

Melbourne (Bundoora), 2021, Semester 2, Blended

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Subject Instance Co-ordinatorAnna Vassallo

Class requirements

LectureWeek: 30 - 42
Six 2.00 hours lecture per study period on weekdays during the day from week 30 to week 42 and delivered via face-to-face.

TutorialWeek: 30 - 42
One 2.00 hours tutorial per week on weekdays during the day from week 30 to week 42 and delivered via face-to-face.

Unscheduled Online ClassWeek: 30 - 42
Six 2.00 hours unscheduled online class per study period on weekdays during the day from week 30 to week 42 and delivered via online.

Assessments

Assessment elementCommentsCategoryContributionHurdle% ILO*

One 1000 word assignment

N/AN/AN/ANo25 SILO1, SILO3, SILO4

One 1750 word essay

N/AN/AN/ANo50 SILO2, SILO3, SILO4, SILO5

One group presentation (10 minutes per student - 1000 word equivalent per student)

N/AN/AN/ANo25 SILO3, SILO5