NCEA Level 2 Food and Nutrition 201
FNT201 Course DescriptionTeacher in Charge: Ms S. Ford
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 - 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.
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
Credit Information
This course is eligible for subject endorsement.
| Assessment | Level |
Internal or External |
Credits |
L1 Literacy Credits | UE Literacy Credits | Numeracy Credits |
|---|---|---|---|---|---|---|
| A.S. 91302 v2 Home Economics 2.4 - Evaluate sustainable food related practices | 2 |
I |
5 |
Y |
||
|
A.S. 91304 v2
Home Economics 2.6 - Evaluate health promoting strategies designed to address a nutritional need
Assessments: Term: , Week: |
2 |
E |
4 |
Y |
4w |
|
|
A.S. 91351 v4
Processing Technologies 2.60 - Implement advanced procedures to process a specified product
Assessments: Term: , Week: |
2 |
I |
4 |
|||
| A.S. 91352 v4 Processing Technologies 2.61 - Demonstrate understanding of advanced concepts used in processing | 2 |
I |
4 |
Y |
||
Total Credits |
||||||
Total Credits Available: 17 credits.
Externally Assessed Credits: 4 credits.
Internally Assessed Credits: 13 credits.