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.

Availability

Session 2 (60)
Online
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

HD/FL

Duration

One session

School

School of Exercise Science, Sport and Health

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; and
  • be able to communicate findings in a clear and concise manner to a variety of audiences.

Syllabus

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

Indicative Assessment

The following table summarises the assessment tasks for the online offering of NUT406 in Session 2 2019. Please note this is a guide only. Assessment tasks are regularly updated and can also differ to suit the mode of study (online or on campus).

Item Number
Title
Value %
1
Critical evaluation report
50
2
Food & nutrition project intervention plan
50

The information contained in the CSU Handbook was accurate at the date of publication: July 2020. The University reserves the right to vary the information at any time without notice.

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