NCEA Level 2 Food and Nutrition 201
FNT201 Course DescriptionTeacher in Charge: Ms M. Brugh.
Recommended Prior LearningPreferable: 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 - 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.
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.