dtn2fso food and societies
FOOD AND SOCIETIES
DTN2FSO
2020
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 (Pre 2022)
Credit points15
Subject Co-ordinatorAnna Vassallo
Available to Study Abroad/Exchange StudentsYes
Subject year levelYear Level 2 - UG
Available as ElectiveYes
Learning ActivitiesN/A
Capstone subjectNo
Subject particulars
Subject rules
PrerequisitesN/A
Co-requisitesN/A
Incompatible subjectsDTN3FSO OR DTN302 OR DTN3FSC OR DTN1FSO
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
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
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
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
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
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
Australias 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
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…
Melbourne (Bundoora), 2020, Week 22-35, Blended
Overview
Online enrolmentYes
Maximum enrolment sizeN/A
Subject Instance Co-ordinatorAnna Vassallo
Class requirements
LectureWeek: 22 - 35
Six 2.00 hours lecture per study period on weekdays during the day from week 22 to week 35 and delivered via face-to-face.
TutorialWeek: 22 - 35
One 2.00 hours tutorial per week on weekdays during the day from week 22 to week 35 and delivered via face-to-face.
Unscheduled Online ClassWeek: 22 - 35
Six 2.00 hours unscheduled online class per study period on weekdays during the day from week 22 to week 35 and delivered via online.
Assessments
| Assessment element | Category | Contribution | Hurdle | % | ILO* |
|---|---|---|---|---|---|
One individual written assessment task (1000 words equivalent) | N/A | N/A | No | 25 | SILO1, SILO3, SILO4 |
One individual written assessment task (1750 words equivalent) | N/A | N/A | No | 50 | SILO2, SILO3, SILO4, SILO5 |
One group presentation (10 minutes per student, 1000 word equivalent per student) | N/A | N/A | No | 25 | SILO3, SILO5 |
Hong Kong (Chinese UHK), 2020, Week 37-52, Day
Overview
Online enrolmentYes
Maximum enrolment sizeN/A
Subject Instance Co-ordinatorAnna Vassallo
Class requirements
LectureWeek: 37 - 52
Twelve 1.00 hour lecture per study period on weekdays during the day from week 37 to week 52 and delivered via face-to-face.
TutorialWeek: 37 - 52
Sixteen 1.00 hour tutorial per study period on weekdays during the day from week 37 to week 52 and delivered via face-to-face.
Unscheduled Online ClassWeek: 37 - 52
One 8.00 hours unscheduled online class per study period on weekdays during the day from week 37 to week 52 and delivered via online.
Assessments
| Assessment element | Category | Contribution | Hurdle | % | ILO* |
|---|---|---|---|---|---|
Individual written report: Food habits at home and in your local area (1500 words) | N/A | N/A | No | 40 | SILO1, SILO3, SILO4 |
Individual oral presentation: A multicultural cuisine (15minutes -750 words equivalent) | N/A | N/A | No | 20 | SILO2, SILO3, SILO4 |
Individual written report: Drivers of food choice (1500 words) | N/A | N/A | No | 40 | SILO1, SILO3, SILO4, SILO5 |