2FNT

Level 2 Food and Nutrition

Course selection will be active in August.

Course Description

Food and Nutrition enables students to develop an understanding of the nutritional factors that influence the well-being of individuals, their families and the wider community. Students will use critical thinking, research and report writing skills to demonstrate their understanding of the nutritional context they are exploring. Practical skills will be built on by practising a variety of cookery techniques, using effective communication and interpersonal skills to prepare nutritious meals with seasonal produce to enhance well-being.

Learning Opportunities

In this course you will need to:

Develop these skills:Explore this content:
  • Applied academic skills - read, interpret and demonstrate knowledge in a written report for all internal assessments.  
  • Sustainable food practices - evaluating sustainable practices such as growing vegetable gardens, buying locally, food preserving and making evidence based judgements about how sustainable they really are.  
  • Critical thinking skills - analysing nutritional issues and the consequences on personal and societal well-being.
  • Nutritional needs - analysing issues and creating strategies for people with a specific nutritional need such as food allergies, sports nutrition and maternal nutrition. 
  • Advanced practical cookery skills - developing competence in a variety of techniques, knife skills and interpersonal skills while preparing nutritious meals.
  • Nutritional issue - analyse beliefs, attitudes and practices related to the nutritional issue of obesity for families in New Zealand. 
  • Communication skills - collaboration requires effective communication in both practical and theory lessons.

  • Determinants of health - analyse the relationship between well-being, food choices and the determinants of health.

Resources Required

Exercise book

Credit Information

This course is eligible for subject endorsement.

Total Credits Available: 19 credits.
Externally Assessed Credits: 4 credits.
Internally Assessed Credits: 15 credits.

Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
A.S. 91299 v2
NZQA Info
Home Economics 2.1 - Analyse issues related to the provision of food for people with specific food needs
Level: 2
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: Y
University Entrance Literacy Credits: 0
Numeracy Credits: 0
A.S. 91300 v2
NZQA Info
Home Economics 2.2 - Analyse the relationship between well-being, food choices and determinants of health
Level: 2
Internal or External: External
Credits: 4
Level 1 Literacy Credits: Y
University Entrance Literacy Credits: 4w
Numeracy Credits: 0
A.S. 91301 v2
NZQA Info
Home Economics 2.3 - Analyse beliefs, attitudes and practices related to a nutritional issue for families in New Zealand
Level: 2
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: Y
University Entrance Literacy Credits: 0
Numeracy Credits: 0
A.S. 91302 v2
NZQA Info
Home Economics 2.4 - Evaluate sustainable food related practices
5
5
5
Level: 2
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: Y
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 19
Total Level 1 Literacy Credits: 19
Total University Entrance Literacy Credits: 4
Total Numeracy Credits: 0

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