Food, Health and Environment (9631.1)
|Available teaching periods||Delivery mode||Location|
|View teaching periods|
|0.125||3||Faculty Of Health|
|Discipline||Study level||HECS Bands|
|Discipline Of Nutrition And Dietetics||Level 3 - Undergraduate Advanced Unit|| Band 2 2021 (Commenced After 1 Jan 2021)
Band 3 2021 (Commenced Before 1 Jan 2021)
Learning outcomesOn completion of this unit, students will be able to:
1. Outline the different food systems used in the past and present, including factors that drive and limit them;
2. Discuss sustainability of the environment, comparing and contrasting the strengths and limitations of different food systems;
3. Analyse the role of consumers and retailing on food systems and food choice;
4. Discuss the public health nutrition issues related to the changing food supply; and
5. Evaluate alternative or complementary approaches to current food systems to increase sustainability.
Graduate attributes1. UC graduates are professional - communicate effectively
1. UC graduates are professional - use creativity, critical thinking, analysis and research skills to solve theoretical and real-world problems
2. UC graduates are global citizens - behave ethically and sustainably in their professional and personal lives
2. UC graduates are global citizens - make creative use of technology in their learning and professional lives
2. UC graduates are global citizens - think globally about issues in their profession
3. UC graduates are lifelong learners - reflect on their own practice, updating and adapting their knowledge and skills for continual professional and academic development
Prerequisites9280 Introductory Nutrition
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There are two reference books for this unit.
- Lawrence, G, Lyons, K, Wallington, T. 2009, Food security, nutrition and sustainability, Sterling, VA: Earthscan. [Call number: HD9000.5.L39_2009]
- Paarlberg, R. 2013. Food politics: What everyone needs to know, Second edition, New York: Oxford University Press. [Call number HD1415.P33_2010]
- Bryant, CA., DeWalt, KM., Courtney, A. & Schwartz, J. 2003, The cultural feast: an introduction to food and society, 2nd Edition, Belmont, USA: Wadsworth Thomson Learning.[Call number: TX353.C85 2003]
- Lang, T. & Heasman, M. 2004, Food Wars: the global battle for mouths, minds and markets, London: Earthscan Publications. [Call number: TX359.L36_2004]
- Leathers, HD & Foster, P. 2009, The world food problem: toward ending undernutrition in the third world, Boulder: Lynne Rienner Publishers. [Call Number: HD9018.D44.L43_2009]
- Pollan, M. 2008, In defence of food: the myth of nutrition and the pleasures of eating, London: Allen lane. [Call number: RA784.P65_2008]
- Williams-Forson, P & Counihan, C. 2012, Taking food public: Redefining foodways in a changing world, New York: Routledge. [Call number: GT 2850.T35.2012]
- Popov, V & Brebbin, CA. 2011, Food and Environment: The quest for a sustainable future, Southampton and Boston: WIT Press (e-book in UC library)
The subject guide for nutrition in the library is found at
Submission of assessment items
Special assessment requirements
To pass the unit, you must complete all assessment tasks and attain a cumulative score of at least 50% overall.
Students have a responsibility to uphold University standards on ethical scholarship. Good scholarship involves building on the work of others and use of others' work must be acknowledged with proper attribution made. Cheating, plagiarism, and falsification of data are dishonest practices that contravene academic values. Refer to the University's Student Charter for more information.
To enhance understanding of academic integrity, all students are expected to complete the Academic Integrity Module (AIM) at least once during their course of study. You can access this module within UCLearn (Canvas) through the 'Academic Integrity and Avoiding Plagiarism' link in the Study Help site.
Use of Text-Matching Software
The University of Canberra uses text-matching software to help students and staff reduce plagiarism and improve understanding of academic integrity. The software matches submitted text in student assignments against material from various sources: the internet, published books and journals, and previously submitted student texts.
Please note that all assignments and exams are subject to moderation. A copy of the moderation guidelines can be found on the Food Health and Environment Canvas site
This course is delivered as on campus (optional) and online via Canvas using the readings found on the Canvas site and the two textbooks. You are able to attend four on-campus classes in weeks 1, 7, 9 & 12 on Tuesdays, 10:30 – 12:30pm in room 11B56 (weeks 1 ,7, and 12) and room 7B13 (week 9), but this is optional. The first of these classes will be to outline the course and the assessment task requirements.
Required IT skills
Work placement, internships or practicums
This unit does not have a work integrated component to it. However, you will be expected to visit a local farmers' market or similar.