This course requires 2 options.
Level 3 Food and Nutrition
Subject Description
Teacher in Charge: Mrs L. Teague-Schellekens
This course enables students to further develop the skill and knowledge gained at Level 2.
The main students focus is societal based. The students will:
· Identify a nutritional issue families in New Zealand face.
· Identify the influences Multinational food companies have on our eating patterns in New Zealand
· Analyse an ethical dilemma faced by New Zealand society today and,
· Analyse the influence Food Advertising has on the well being of our society.
Subject Overview
Term 1
As 91466 - 5 credits (Internal)
Investigate a nutritional issue affecting the wellbeing of New Zealand society
Term 2
AS 91469 - 5 Credits (Internal)
Investigate the influence of Multinational corporations on eating pattern in New Zealand
Term 3
AS 91468 - 5 Credits (internal)
Analyse a food related ethical dilemma for New Zealand society
Term 4
As 91471 - 4 credits (external)
Analyse the influences of food advertising on well being
Recommended Prior Learning
Have studied Food and Nutrition and/or Health at level 1 or higher during their time at Riccarton High School or other learning institution.
Approximate Costs and Equipment/Stationery
Cost $120.00 for take home food prepared in class
Stationary: A4 Refill, 2x L pockets
Pathway
Health Science Degree in Nutrition in Otago
Nutrition Degree
Dietician
Nutritionist
Nursing etc...
Credit Information
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.
External
NZQA Info
Assessments:
Term: 1, Week: 10
NZQA Info
Assessments:
Term: 3, Week: 9
NZQA Info
NZQA Info
Assessments:
Term: 4, Week: 6
Approved subject for University Entrance
Number of credits that can be used for overall endorsement: 19
Only students engaged in learning and achievement derived from Te Marautanga o Aotearoa are eligible to be awarded these subjects as part of the requirement for 14 credits in each of three subjects.