Food and Society

Course aim

To provide students with a broad understanding of the issues involved in the provision of food and nutrition education to individuals and groups in various settings and to assist them to develop practical skills in the translation of food and nutrition principles into effective good practice.

 

Course content

Students will develop an understanding of food production and food choices. Emphasis will be placed on achieving ecologically sustainable food production and supply. The impact of food legislation and the influence of the food industry and marketing practices and the impact on individual and collective food choices will be explored.

Textbook(s)

Nil

Prerequisite(s)

Nil

Corequisite(s)

Nil

Teaching method

Component	Duration
INTERNAL, CITY EAST
Lecture	1 hour x 12 weeks
Tutorial	2 hours x 6 weeks
Practical	2 hours x 6 weeks

Note: These components may or may not be scheduled in every study period. Please refer to the timetable for further details.

Assessment

Essay, Presentation

Fees

EFTSL*: 0.125
Commonwealth Supported program (Band 2)
To determine the fee for this course as part of a Commonwealth Supported program, go to:
How to determine your Commonwealth Supported course fee. (Opens new window)

Fee-paying program for domestic and international students
International students and students undertaking this course as part of a postgraduate fee paying program must refer to the relevant program home page to determine the cost for undertaking this course.

Non-award enrolment
Non-award tuition fees are set by the university. To determine the cost of this course, go to:
How to determine the relevant non award tuition fee. (Opens new window)

Not all courses are available on all of the above bases, and students must check to ensure that they are permitted to enrol in a particular course.

* Equivalent Full Time Study Load. Please note: all EFTSL values are published and calculated at ten decimal places. Values are displayed to three decimal places for ease of interpretation.