Nutrition, Society and Health G (6476.3)

Availability

• UC - Canberra, Bruce

  Year	Teaching Period	Convener		Mode of Delivery
  2021	Winter Term	DR   Cathy   KNIGHT-AGARWAL	(Ph: +61 2 62068676 )	ON-CAMPUS
  2021	Semester 2	MR   Nathan   D'CUNHA	(Ph: +61 2 62068585 )	ON-CAMPUS

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Unit Outlines

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• Semester 2, 2020, ON-CAMPUS, BRUCE (196336) - View
• Winter Term, 2020, ON-CAMPUS, BRUCE (194719) - View
• Semester 2, 2019, ON-CAMPUS, BRUCE (188338) - View
• Winter Term, 2019, ON-CAMPUS, BRUCE (189586) - View
• Semester 2, 2018, ON-CAMPUS, BRUCE (180111) - View
• Winter Term, 2018, ON-CAMPUS, BRUCE (180582) - View
• Semester 2, 2017, ON-CAMPUS, BRUCE (164179) - View
• Winter Term, 2017, ON-CAMPUS, BRUCE (164511) - View
• Semester 2, 2016, ON-CAMPUS, BRUCE (151205) - View
• Winter Term, 2016, ON-CAMPUS, BRUCE (152653) - View
• Semester 2, 2015, ON-CAMPUS, BRUCE (139427) - View
• Winter Term, 2015, ON-CAMPUS, BRUCE (146646) - View

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Syllabus

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 Nutrition, Society and Health.

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. Discuss the factors affecting attitudes to food and health;

4. Critically 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. Critically analyse the influences of food policy, food marketing, food technology, politics, economics, ecology and agriculture on the food system.

Assessment Items

Contact Hours

Four hours per week.

Prerequisites

Permission of unit convener.