NUT201 Food and Health (8)
CSU Discipline Area: Allied Health (ALHEA)
Duration: One session
Abstract:
This subject describes personal, social, cultural, psychological, environmental, economic, and political factors influnecing food and food use, food habits, diet and lifestyle. It provides students with the skills and ability to analyse the issues affecting food and eating within society including food consumption trends, factors influencing attitudes to food and health, food supply, food policy, and ecological issues associated with food production and consumption. Students will undertake an observational visit for this subject.
+ Subject Availability Modes and Locations
| Session 1 | |
|---|---|
| Distance | Wagga Wagga |
Continuing students should consult the SAL for current offering details: NUT201
Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.
Objectives:
Upon successful completion of this subject, students should:
- be able to:
- - describe personal, social, cultural, psychological, environmental, economic and political factors influencing food and food use, food habits, diet and lifestyle.
- - describe food systems, food use, and food and nutrition policy.
- - demonstrate an understanding of history and future of food use nationally and internationally, and food consumption trends.
- - describe the methods of food and nutritional monitoring.
- - be able to discuss the influence of food policy, food marketing, food technology and ecological issues on the food supply system.
- - demonstrate underlying knowledge and skills required to enable advocacy on behalf of individuals, groups and professions,
- -to positively influence the wider political, social and commercial environment, about factors which affect eating behaviour and nutritional standards.
- -demonstrate cultural awareness.
- - understand what is meant by cultural awareness with respect to the Aboriginal and Torres Strait Islander and Culturally and Linguistically Diverse (CALD) communities
- - to be aware of the skills required for communicating in a culturally respectful way.
- - have a working knowledge of the nutrition issues and diet related diseases impacting on the health of Aboriginal and Torres Strait Islanders and people from CALD communities.
Syllabus:
The subject will cover the following topics:
- personal, social, cultural, psychological, environmental, economic and political factors influencing food and food use, food habits, diet and lifestyle
- environmental and psychosocial influences on lifestyle through the life cycle
- factors affecting attitudes to food and health
- factors that influence food choices in individuals and groups eg. culture, religion, SES
- the history of food and nutrition in Australia including food consumption trends in Australia and comparison with other countries
- eating patterns of including ATSIC and CALD communities and the impact on morbidity and mortality
- practices in domestic and institutional food use
- food and nutrition monitoring
- ecological issues associated with food supply
- food policy development and the impact on food supply and consumption
- changes in food technology affecting food supply
- influence of food marketing on food distribution and consumption
Workplace Learning
This subject contains a Workplace Learning component. Please contact the subject coordinator for further information.
The information contained in the 2013 CSU Handbook was accurate at the date of publication: 24 April 2013. The University reserves the right to vary the information at any time without notice.