Level 3 Food and Nutrition*

3FNT
Course Description

Teacher in Charge:

Food and Nutrition encourages students to analyse current issues and theories of nutrition through critical thinking, research and report writing. Students will investigate major influences on eating patterns, food ethics and the impact of food advertising on food choice and well-being. Competence will be developed in a variety of cookery techniques, communication and interpersonal skills while preparing nutritious meals.

Learning Opportunities

In this course you will need to:

Develop these skills:Explore this content:
  • Critical thinking skills - critically analyse different viewpoints/messages and challenge these ideas with evidence.  
  • Influence of multinational food corporations - exploring the practices McDonalds use to influence food choices and eating patterns in New Zealand. 
  • Advanced practical cookery skills - developing competence in a variety of techniques, knife skills and interpersonal skills while preparing nutritious meals.
  • Nutritional issue - investigating the issue of poor fruit and vegetable consumption, consider the attitudes, beliefs and values people hold in relation to the issue and the impact that this has on personal and societal well-being. 
  • Applied academic skills - read, interpret and demonstrate knowledge in a written report for all internal assessments. 
  • Ethical dilemma - analyse a food related ethical dilemma and discover the impact of this on societal well-being. 
  • Communication skills - collaboration requires effective communication in both practical and theory lessons.

  • Food advertising - analyse food advertising by exploring key techniques used in advertising in order to identify the messages being used to influence food choices and well-being.


Year Levels/Departments:

Foods and Hospitality, Seniors



Resources Required

Exercise book
Covered shoes for practical lessons.