FOOD AND SOCIETIES

DTN2FSO

2021

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.

SchoolAllied Health, Human Services & Sport

Credit points15

Subject Co-ordinatorAnna Vassallo

Available to Study Abroad/Exchange StudentsYes

Subject year levelYear Level 2 - UG

Available as ElectiveNo

Learning ActivitiesTutorial activities will offer the opportunity to apply concepts learnt in lectures by participating in structured class activities, peer-debate, discussions, reflection and critical thinking challenges. You will be required to research topical themes by reading the literature and accessing population statistics and published data as well as exploring opinions of community member for discussion in class. These are collectively designed to achieve and assess your performance in alignment with the subject’s intended learning outcomes. You will receive timely feedback (formal and informal) about your performance on these activities.

Capstone subjectNo

Subject particulars

Subject rules

PrerequisitesN/A

Co-requisitesN/A

Incompatible subjectsDTN3FSO OR DTN3FSC OR DTN1FSO OR DTN302

Equivalent subjectsN/A

Quota Management StrategyN/A

Quota-conditions or rulesN/A

Special conditionsN/A

Minimum credit point requirementN/A

Assumed knowledgeN/A

Learning resources

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

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

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.

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLhttp://www.aihw.gov .au/publicationdetail/?id=10737422319

Other descriptionN/A

Source locationN/A

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

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

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

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. Examine the history and future of food, both from a worldwide and Australian perspective
02. Analyse basic food consumption patterns in Australia against trends in other countries.
03. Analyse how sociological factors, such as culture, religion, socioeconomic status, media and marketing affect food choice in individuals, groups, communities and populations.
04. Analyse how changes to food habits and trends in food and diet affect food intake
05. Analyse 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.

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

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.

Assessments

Assessment elementCommentsCategoryContributionHurdle% ILO*

One individual written assessment task (1000 words equivalent)

N/AAssignmentIndividualNo30 SILO1, SILO3, SILO4

One infographic (1500 word equivalent)

N/AOtherIndividualNo40 SILO2, SILO3, SILO4, SILO5

1 x 20-minute team oral presentation (1000 word equivalent per student)

N/AOtherGroupNo30 SILO3, SILO5