NUT3006 - Food sustainability systems - 2018

6 points, SCA Band 2, 0.125 EFTSL

Undergraduate - Unit

Refer to the specific census and withdrawal dates for the semester(s) in which this unit is offered.

Faculty

Medicine, Nursing and Health Sciences

Organisational Unit

Department of Nutrition, Dietetics and Food

Chief examiner(s)

Assoc Prof Maxine Bonham

Coordinator(s)

Liza Barbour

Quota applies

This unit is quota restricted. Selection priority for students taking Bachelor of Nutrition Science.

Unit guides

Offered

Clayton

  • First semester 2018 (On-campus)

Prerequisites

Must have passed both NUT1002 and NUT2102 or all three of HSC1101, HSC1102 and NUT1011.

Co-requisites

Must be enrolled in Bachelor of Nutrition Science or Bachelor of Health Science.

Synopsis

This unit aims to explore the sustainability of the food supply and its impact on health. Students will learn about the components of the food supply system (from paddock to plate) and the factors, including economic, social, political and environmental that drive and influence the food system. Students will compare and contrast the agricultural, retail and consumption differences between an industrial and a local food system. Exposure to several programs and initiatives which aim to mitigate the environmental effects of food production and create a more sustainable food supply with support learning. The impact of environmental challenges, such as climate change, drought and salinity, and the impact of national policy decisions on the food system will be explored. Students will be exposed to the views of the food industry, economists and public health experts on food sustainability and explore their own food intake patterns and its impact on the environment.

Outcomes

Upon successful completion of this unit, students should be able to:

  1. Explain the Australian food system and critically evaluate the influences on this system.
  2. Compare and contrast social, economic and environmental differences between an industrial and local food system.
  3. Evaluate the impact of population and individual nutrition and health messages on the food supply.
  4. Describe the impact of food waste and discuss strategies to minimise food waste in food service and household settings.
  5. Evaluate the political, economic, health and environmental drivers impacting on the international food system.
  6. Explore opportunities for beneficial social, environmental and nutritional change to the Australian food supply.

Assessment

  • Exam (Multiple choice and short answer) (2 hours) (30%)
  • Individual food eco-friendly food challenge (1,000 words) and resource (500 words) (30%)
  • Local food system audit (3,000 words) (40%)

Workload requirements

On-campus: 4 hours per week of interactive lectures and workshops + 8 hours self-directed learning and completion of assessment tasks.

See also Unit timetable information

This unit applies to the following area(s) of study