FNT201

NCEA Level 2 Food and Nutrition 201

Course Description

Teacher in Charge: Ms S. Ford.


Food and Nutrition 201:
This course has been developed from the Health (Home Economics/Food and Nutrition) and Technology curriculum areas. The course is divided into two semesters. The first focuses on food technology and the second on nutrition and health promotion.
Students will:
Implement advanced processing and testing procedures to produce a food product - probably a lemon meringue pie.
Develop and design an original pie. You will use the knowledge and skills you have learnt processing a lemon meringue pie to make your own savoury pie that is healthy and can be used for catering purposes. This is your opportunity to show your creativity!
Use critical thinking and nutritional knowledge to evaluate sustainable practices in food preparation and production
Evaluate strategies for addressing nutrition-related health issues in the wider community.  Students will draw upon the knowledge of social, economic and environmental factors that they have considered when looking at sustainable food practices.


Course Overview

Term 1
Making a food product using processing techniques such as flowcharting and other processes.
Learning about how the food product actually works.

Term 2
Designing and developing my own prototype pie to be used for catering.
Sustainability with food in my world. What is sustainability and how can we be sustainable in our own communities.

Term 3
Continuing with sustainability.
What is health promotion in relation to nutrition and foods. How can we best become a healthy society - what works and what does not?

Term 4
Continuing with health promotion.

Recommended Prior Learning

Preferable: 14 credits from Level 1 Food and Nutrition, if not please see Ms Ford

Contributions and Equipment/Stationery

$100 donation appreciated. All resources are provided for practical sessions each week.

Pathway

Career Pathways

Credit Information

You will be assessed in this course through all or a selection of the standards listed below.

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. 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: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
A.S. 91304 v2
NZQA Info
Home Economics 2.6 - Evaluate health promoting strategies designed to address a nutritional need
Level: 2
Internal or External: External
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 4, Week: 4

A.S. 91351 v4
NZQA Info
Processing Technologies 2.60 - Implement advanced procedures to process a specified product
Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 1, Week: 10

A.S. 91357 v3
NZQA Info
Generic Technology 2.4 - Undertake effective development to make and trial a prototype
6
6
6
6
Level: 2
Internal or External: Internal
Credits: 6
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 19
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0