Perform new course search

Search Filter

Nutrition, Society and Health (8259.2)

Level: Undergraduate Third Year Level
Credit Points: 3
HECS Bands: 2
Faculty: Faculty of Health
Discipline: Discipline of Nutrition and Dietetics


Unit Outlines

To view your Unit Outline, click View to log in to MyUC and access this information, or visit your unit's online teaching site.

  • Semester 2, 2018, ON-CAMPUS, BRUCE (180150) - View
  • Winter Term, 2018, ON-CAMPUS, BRUCE (180610) - View
  • Semester 2, 2017, ON-CAMPUS, BRUCE (164254) - View
  • Winter Term, 2017, ON-CAMPUS, BRUCE (164510) - View
  • Semester 2, 2016, ON-CAMPUS, BRUCE (151976) - View
  • Winter Term, 2016, ON-CAMPUS, BRUCE (152652) - View
  • Semester 2, 2015, ON-CAMPUS, BRUCE (140786) - View
  • Winter Term, 2015, ON-CAMPUS, BRUCE (146645) - View

If a link to your Unit Outline is not displayed, please check back later. Unit Outlines are generally published by Week One of the relevant teaching period.


This unit explores the factors influencing food habits and food choice in different populations, including attitudes to food and health, religion, culture and the environment. The social, economic, political and ecological influences on food supply and food policy, food consumption trends and food and nutrition monitoring and surveillance will also be examined.

This unit is co-taught with unit 6476 Nutrition, Society and Health G.

Learning Outcomes

On completion of this unit, students will be able to:

1. Describe the history and future of food use in Australia and across the globe;

2. Discuss the sociological factors, such as culture, religion, and socio-economic status, affecting food intake of individuals, groups, communities and populations;

3. Outline the factors affecting attitudes to food and health;

4. Analyse the role that the environment plays in lifestyle development across the lifecycle;

5. Compare and contrast basic food consumption trends in Australia with trends in other countries;

6. Describe the food habits of ethnic sub-groups (including the Australian indigenous population);

7. Evaluate the impact of changes to traditional food habits on health outcomes; and

8. Analyse the influences of food policy, food marketing, food technology, politics, economics, ecology and agriculture on the food system.

Assessment Items

Expand All

Contact Hours

4 hours per week.



Referenced Courses

Print this page
Why choose UC

Perform new course search

Search Filter

Frequently Asked Questions