Year 13 Food and Nutrition
Teacher in Charge: L. Valli
This course is aimed at students who are passionate about nutrition and who want to enhance their knowledge about food, nutrients and the influence that it has on our lives. It is also aimed at students who are interested in career pathways such as nutrition, dietetics, nursing, sport or health related courses. It is a university approved subject which offers some reading and writing literacy credits.
Students will cover a range of relevant and interesting topics for their assessments:
- Students will investigate a nutritional issue and how it affects the well-being of New Zealand society.
- Students will investigate the influence of multinational food corporations on eating patterns in New Zealand.
- Students will analyse the ethical dilemma of free range versus caged eggs in New Zealand.
- Students will analyse the influence of food advertising on well-being.
This course includes a practical component to help students develop advanced skills in meal preparation, with an emphasis on healthy and nutritious food.
Skills that students will develop:
- Planning and carrying out an investigation
- Research and report writing
- Team work
- Communication skills
- Self directed study
- Planning and preparing healthy nutritious meals
- Practical cookery skills
Students need to be able to handle a variety of foods, and the course is NOT suitable for students with severe food allergies.
Contributions and Equipment
All students need: pens, pencils, ruler, eraser, glue stick, highlighters, coloured pencils, scissors.
Specific requirements for this class are:
1 2B8 exercise book
Students have the option of bringing in additional or specialised ingredients
Fully covered shoes are compulsory for all practical classes.
Recommended Prior Learning
Year 11 or 12 Food and Nutrition or Health Studies is recommended. Students must have gained the required 10 credits in Level 1 Literacy.
This course is eligible for subject endorsement.
This course is approved for University Entrance.
Total Credits Available: 19 credits.
Externally Assessed Credits: 4 credits.
Internally Assessed Credits: 15 credits.
Approved subject for University Entrance
Number of credits that can be used for overall endorsement: 19
This course is University approved and will allow you to meet the requirements for University Entrance.
Dietitian, Nutritionist, Food Technology, Food Science, New product design, Food Engineering, Quality Assurance, Food Critic, Food Stylist, Cake Decorator, Product Promotion, Hospitality, Chef, Baker, Bar Manager, Bar Tender, Front of House, Caterer, Housekeeper, Cafe Manager, Hotel/ Motel Receptionist, Barista, Nursing, Health Promotion.,