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 Heath, 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

Readings

Food and Nutrition throughout Life

Resource TypeRecommended

Resource RequirementN/A

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

A Sociology of Food and Nutrition: A social appetite

Resource TypePrescribed

Resource RequirementN/A

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

Food and Culture

Resource TypeRecommended

Resource RequirementN/A

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

Australia's food and nutrition

Resource TypePrescribed

Resource RequirementN/A

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: Food and health systems in Australia and New Zealand

Resource TypeRecommended

Resource RequirementN/A

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

Journals articles and other multimedia - Via LMS

Resource TypePrescribed

Resource RequirementN/A

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. Evaluate the history and future of food, both from a worldwide and Australian perspective.
02. Evaluate basic food consumption patterns in Australia against trends in other countries.
03. Critically analyse the impact of sociological factors on food choices for individuals, groups, communities and populations.
04. Evaluate 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.
06. Communicate critical analyses of the impact of sociological factors on food choices to lay audiences

Subject options

Select to view your study options…

Start date between: and    Key dates

On-Line, 2021, OUA study period 2, Online

Overview

Online enrolmentNo

Maximum enrolment sizeN/A

Subject Instance Co-ordinatorAnna Vassallo

Class requirements

Lecture Week: 23 - 35
Four 2.00 h 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 Class Week: 23 - 35
Twelve 2.00 h 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 elementCommentsCategoryContributionHurdle% 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.

N/AN/AN/ANo25 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%.

N/AN/AN/ANo35 SILO1, SILO2, SILO3, SILO4, SILO6

One 1600 word individual assessment task - influences on culinary culture in AustraliaIndividual report.

N/AN/AN/ANo40 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

Lecture Week: 49 - 8
Four 2.00 h 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 Class Week: 49 - 8
Twelve 2.00 h 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 elementCommentsCategoryContributionHurdle% 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.

N/AN/AN/ANo25 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%.

N/AN/AN/ANo35 SILO1, SILO2, SILO3, SILO4, SILO6

One 1600 word individual assessment task - influences on culinary culture in AustraliaIndividual report.

N/AN/AN/ANo40 SILO2, SILO3, SILO4, SILO5, SILO6