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 - probalby a lemon meringue pie.
Demonstrate knowledge of advanced processing. This will use the learning that students have gained while making the product. We will explore the science behind the food product and what happens to make it work.
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
Learning about how the food product actually works. from term 1 and what some alternatives might look like.
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.
Scrapbook or visual diary essential

Pathway

Credit Information

This course is eligible for subject endorsement.

Total Credits Available: 17 credits.
Externally Assessed Credits: 4 credits.
Internally Assessed Credits: 13 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: Y
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: Y
University Entrance Literacy Credits: 4w
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. 91352 v4
NZQA Info
Processing Technologies 2.61 - Demonstrate understanding of advanced concepts used in processing
Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: Y
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 17
Total Level 1 Literacy Credits: 13
Total University Entrance Literacy Credits: 4
Total Numeracy Credits: 0

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