NCEA Level 2 Food and Nutrition 201

FNT201
Course Description

Teacher in Charge: Ms S. Ford

Recommended Prior Learning

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

Learning Areas:

Food and Nutrition


Assessment Policy & Procedures
Pathway

NCEA Level 3 Hospitality 301, NCEA Level 3 Food, Nutrition and Society 301

Contributions and Equipment/Stationery

$100 donation appreciated. All resources are provided for practical sessions each week.
Scrapbook or visual diary essential