NUT406 People, Nutrition and Local Food Environments (8)

The aim of this subject is to provide students with an opportunity to develop a deeper understanding of the complexities of their local food environment and its effect on food consumption of individuals and communities. Students will also gain experience in developing and communicating evidence based, sustainable, culturally and socially appropriate food based strategies to assist individuals and communities to improve their nutritional status.

Subject Outlines
Current CSU students can view Subject Outlines for recent sessions. Please note that Subject Outlines and assessment tasks are updated each session.


Session 2 (60)
Wagga Wagga Campus

Continuing students should consult the SAL for current offering details: NUT406. Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.

Subject Information

Grading System



One session


School of Dentistry and Health Sciences

Learning Outcomes

Upon successful completion of this subject, students should:
  • be able to critically evaluate the social, economic, cultural, environmental and political influences on the food supply and food consumption of individuals in their local environment
  • be able to critically evaluate the relevance of food law and food science principles to issues of importance in their local environment
  • be able to apply an evidence based approach to the development of culturally, politically, environmentally and socially appropriate food based strategies to improve nutritional status of a specific community group
  • be able to communicate findings in a clear and concise manner to a variety of audiences


This subject will cover the following topics:
  • Key influences on individual, group and community food behaviours within the food system including personal, historical, socio-economic, cultural, political and environmental factors
  • Food safety and food regulations
  • Impact of cooking, preparation, storage of foods on nutrition
  • Recipe and catering guidelines for different groups
  • Development of evidence based food strategies to improve nutritional outcomes for specific community groups


Current Students

For any enquiries about subject selection or course structure please contact Student Central or or phone on 1800 275 278.

Prospective Students

For further information about Charles Sturt University, or this course offering, please contact info.csu on 1800 275 278 (free call within Australia) or enquire online.

The information contained in the 2018 CSU Handbook was accurate at the date of publication: August 2018. The University reserves the right to vary the information at any time without notice.