NUT201 Food and Health (8)

Abstract

This subject describes personal, social, cultural, psychological, environmental, economic, and political factors influencing 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 Location

Session 1
Online	Wagga Wagga Campus

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.

Subject information

Duration	Grading System	School:
One session	HD/FL	School of Dentistry and Health Sciences

Learning Outcomes

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.
be able to describe food systems, food use, and food and nutrition policy.
be able to demonstrate an understanding of history and future of food use nationally and internationally, and food consumption trends.
be able to 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.
be able to demonstrate an understanding of the skills required to positively influence the wider political, social and commercial environment, about factors which affect eating behaviour and nutritional standards.
be able to demonstrate cultural awareness.
be able to understand what is meant by cultural awareness with respect to the Aboriginal and Torres Strait Islander and Culturally and Linguistically Diverse (CALD) communities
be able to 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, socioeconomic status
the history of food and nutrition in Australia including food consumption trends in Australia and comparison with other countries
eating patterns including ATSIC and CALD communities and the impact on morbidity and mortality
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

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