Overview
Develops essential applied food and nutrition skills including: food preparation, menu auditing, digital marketing, business planning, food styling, sustainability and cultural influences on food selection and preparation
Step beyond the classroom and into the real world, where your knowledge in human nutrition meets practical, hands-on experience. This paper will provide dynamic learning experiences, like our Taraka Kai (food truck) and student-led healthy cooking classes. You’ll build the confidence and capability to transform theoretical nutrition science knowledge into practical food-based solutions. This course also integrates sustainability and food security principles through active use of our on-site vegetable gardens. The applied nature of this paper will equip you with a wide range of nutrition skills relevant for many areas of nutrition practice.
About this paper
| Paper title | Food and Nutrition in Practice |
|---|---|
| Subject | Human Nutrition |
| EFTS | 0.1500 |
| Points | 18 points |
| Teaching period | Semester 2 (On campus) |
| Domestic Tuition Fees ( NZD ) | $1,318.20 |
| International Tuition Fees | Tuition Fees for international students are elsewhere on this website. |
- Prerequisite
- HUNT 246
- Schedule C
- Science
- Eligibility
Prerequisite HUNT 246 Applied Nutrition
- Contact
- Teaching staff
Paper Coordinator: Nichola Agnew
Support Staff: Mary Spiers
- Teaching Arrangements
One 2-hour lecture per week for 13 weeks.
Eight 3-hour practicals.
One 4-hour Food Truck event.
- Textbooks
No textbooks are required for this course. Key books will be available through the library.
- Graduate Attributes Emphasised
- Global perspective, Lifelong learning, Scholarship, Communication, Critical thinking, Cultural understanding, Ethics, Information literacy, Self-motivation, Teamwork.
View more information about Otago's graduate attributes. - Learning Outcomes
- Demonstrate food safety best practice in food preparation and a variety of practice settings in accordance with legislation.
- Plan, organise and manage foodservice systems and resources (including people, food production and service) to consistently achieve pre-determined standards of quality.
- Evaluate and modify recipes and menus to ensure they meet nutritional needs of ends users, considering factors such as sustainability, food security, culture, food trends and scaling up.
- Demonstrate effective teamwork and communication skills to gather and analyse information. Use this information for a group project.
- Develop the skills to critically reflect on experiential learning activities to inform personal learning goals and nutrition practice.
- Create a business and marketing plan for a culturally themed Food Truck event.