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  2. Food Habits and Trends [NUT3231]

School: Medical and Health Sciences

This unit information may be updated and amended immediately prior to semester. To ensure you have the correct outline, please check it again at the beginning of semester.

  • Unit Title

    Food Habits and Trends

  • Unit Code

    NUT3231

  • Year

    2017

  • Enrolment Period

    1

  • Version

    2

  • Credit Points

    15

  • Full Year Unit

    N

  • Mode of Delivery

    On Campus

  • Unit Coordinator

    Ms Stephanie GODRICH

Description

The unit examines human patterns of food choice, acceptance and consumption as expressions of biological, economic, socio-cultural, and psychological forces. Issues which pertain to food provision and selection - in both developed and developing countries - are examined in relation to individual and national health outcomes.

Prerequisite Rule

Students must pass 1 units from NUT1121

Learning Outcomes

On completion of this unit students should be able to:

  1. Critically analyse socio-cultural determinants of food choice.
  2. Critically evaluate global food provision and its sustainability.
  3. Debate the economic forces, policies and politics of national food and nutrition issues.
  4. Investigate the biological and psychological aspects of food selection.
  5. Investigate the structure and impact of modern food systems.

Unit Content

  1. Culinary cultures and their nutritional implications.
  2. Diverse global nutrition issues including food security, protein-energy malnutrition, hunger and famine, sustainable agriculture and obesogenic environment.
  3. Economic forces, policies and politics of national food and nutrition issues.
  4. History of food habits in Australia including colonial food influences and effects of immigration effects on Australian eating patterns and consumption trends in the 21st century.
  5. Influence of attitudes, behaviours and beliefs on food choices.
  6. Mass media influences on food knowledge, choice and food supply.
  7. Physiological determinants of food intake inlcuding hunger, satiety and the role of neurotransmitters.
  8. Psychological determinants affecting food selection including mood, emotions, food cravings and addictions.
  9. Socio-cultural factors affecting food selection.
  10. Theoretical frameworks of food choice.

Additional Learning Experience Information

The unit presentation will include lectures, seminars, team-based debates, tutorials, workshops, eLearning activities, audio-visual and multimedia activities.

Assessment

GS1 GRADING SCHEMA 1 Used for standard coursework units

Students please note: The marks and grades received by students on assessments may be subject to further moderation. All marks and grades are to be considered provisional until endorsed by the relevant Board of Examiners.

Due to the professional competency skill development associated with this Unit, student attendance/participation within listed in-class activities and/or online activities including discussion boards is compulsory. Students failing to meet participation standards as outlined in the unit plan may be awarded an I Grade (Fail - incomplete). Students who are unable to meet this requirement for medical or other reasons must seek the approval of the unit coordinator.

ON CAMPUS
TypeDescriptionValue
Tutorial PresentationGroup evaluation of food preferences20%
AssignmentEating Habits - Profile and Report 30%
ExaminationEnd of semester examination50%

Core Reading(s)

  • (2008). A sociology of food and nutrition. The social appetite (3rd ed.). Melbourne, Australia: Oxford University Press.
  • (2006). The psychology of food choice. Cambridge, MA: CAB International.

Disability Standards for Education (Commonwealth 2005)

For the purposes of considering a request for Reasonable Adjustments under the Disability Standards for Education (Commonwealth 2005), inherent requirements for this subject are articulated in the Unit Description, Learning Outcomes and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the support for students with disabilities or medical conditions can be found at the Access and Inclusion website.

Academic Misconduct

Edith Cowan University has firm rules governing academic misconduct and there are substantial penalties that can be applied to students who are found in breach of these rules. Academic misconduct includes, but is not limited to:

  • plagiarism;
  • unauthorised collaboration;
  • cheating in examinations;
  • theft of other students' work;

Additionally, any material submitted for assessment purposes must be work that has not been submitted previously, by any person, for any other unit at ECU or elsewhere.

The ECU rules and policies governing all academic activities, including misconduct, can be accessed through the ECU website.

NUT3231|2|1

School: Medical and Health Sciences

This unit information may be updated and amended immediately prior to semester. To ensure you have the correct outline, please check it again at the beginning of semester.

  • Unit Title

    Food Habits and Trends

  • Unit Code

    NUT3231

  • Year

    2017

  • Enrolment Period

    2

  • Version

    2

  • Credit Points

    15

  • Full Year Unit

    N

  • Mode of Delivery

    On Campus

  • Unit Coordinator

    Ms Stephanie GODRICH

Description

The unit examines human patterns of food choice, acceptance and consumption as expressions of biological, economic, socio-cultural, and psychological forces. Issues which pertain to food provision and selection - in both developed and developing countries - are examined in relation to individual and national health outcomes.

Prerequisite Rule

Students must pass 1 units from NUT1121

Learning Outcomes

On completion of this unit students should be able to:

  1. Critically analyse socio-cultural determinants of food choice.
  2. Critically evaluate global food provision and its sustainability.
  3. Debate the economic forces, policies and politics of national food and nutrition issues.
  4. Investigate the biological and psychological aspects of food selection.
  5. Investigate the structure and impact of modern food systems.

Unit Content

  1. Culinary cultures and their nutritional implications.
  2. Diverse global nutrition issues including food security, protein-energy malnutrition, hunger and famine, sustainable agriculture and obesogenic environment.
  3. Economic forces, policies and politics of national food and nutrition issues.
  4. History of food habits in Australia including colonial food influences and effects of immigration effects on Australian eating patterns and consumption trends in the 21st century.
  5. Influence of attitudes, behaviours and beliefs on food choices.
  6. Mass media influences on food knowledge, choice and food supply.
  7. Physiological determinants of food intake inlcuding hunger, satiety and the role of neurotransmitters.
  8. Psychological determinants affecting food selection including mood, emotions, food cravings and addictions.
  9. Socio-cultural factors affecting food selection.
  10. Theoretical frameworks of food choice.

Additional Learning Experience Information

The unit presentation will include lectures, seminars, team-based debates, tutorials, workshops, eLearning activities, audio-visual and multimedia activities.

Assessment

GS1 GRADING SCHEMA 1 Used for standard coursework units

Students please note: The marks and grades received by students on assessments may be subject to further moderation. All marks and grades are to be considered provisional until endorsed by the relevant Board of Examiners.

Due to the professional competency skill development associated with this Unit, student attendance/participation within listed in-class activities and/or online activities including discussion boards is compulsory. Students failing to meet participation standards as outlined in the unit plan may be awarded an I Grade (Fail - incomplete). Students who are unable to meet this requirement for medical or other reasons must seek the approval of the unit coordinator.

ON CAMPUS
TypeDescriptionValue
Tutorial PresentationGroup evaluation of food preferences20%
AssignmentEating Habits - Profile and Report 30%
ExaminationEnd of semester examination50%

Disability Standards for Education (Commonwealth 2005)

For the purposes of considering a request for Reasonable Adjustments under the Disability Standards for Education (Commonwealth 2005), inherent requirements for this subject are articulated in the Unit Description, Learning Outcomes and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the support for students with disabilities or medical conditions can be found at the Access and Inclusion website.

Academic Misconduct

Edith Cowan University has firm rules governing academic misconduct and there are substantial penalties that can be applied to students who are found in breach of these rules. Academic misconduct includes, but is not limited to:

  • plagiarism;
  • unauthorised collaboration;
  • cheating in examinations;
  • theft of other students' work;

Additionally, any material submitted for assessment purposes must be work that has not been submitted previously, by any person, for any other unit at ECU or elsewhere.

The ECU rules and policies governing all academic activities, including misconduct, can be accessed through the ECU website.

NUT3231|2|2