2FAN

Level 2 Food and Nutrition

Course Description

Teacher in Charge: Ms S. Matheson, Mrs J. Hardy.

 

Students will learn how to apply concepts of nutrition and health within different contexts. They will experience a variety of practical cooking lessons designed to develop their skills and to reinforce their theoretical knowledge and understanding.
A range of topics such as sustainability, veganism, the under consumption of fruit and vegetables and health promotion are covered through out the year.

This course links to the social and community services sector pathway and encompasses these sector related careers: Dietitian, nutritionist in various areas such as sports nutrition, personal training and private practice, early childhood education, public health, health promotion, catering and hospitality, food marketing, tourism, teaching, food companies, midwife, occupational therapist, physiotherapist, podiatrist and registered nurse.

The full school uniform is required for practical lessons and must include leather covered toe school shoes. It is mandatory to have hair shoulder length pulled back off the face and tied up. Acrylic or false nails and nail polish will not be allowed at any time.




Course Overview

Term 1
Sustainable food practices

Term 2
Nutritional Issue

Term 3
Health Promotion

Term 4
Food choices & wellbeing

Who would be interested in this course?

Students with an interest in Food Technology. Year 11 Food and Nutrition would be an advantage, but is not essential.

Contributions and Equipment/Stationery

The full school uniform is required for practical lessons and must include leather covered toe school shoes. It is mandatory to have hair shoulder length pulled back off the face and tied up. Acrylic or false nails and nail polish will not be allowed at anytime.

Pathway

Assessment Information

Each assessment has a theory (written/typed) component.
For more information on the assessment process, please refer to the Lynfield College Assessment Handbook.

Credit Information

You will be assessed in this course through all or a selection of the standards listed below.

This course is eligible for subject endorsement.

Total Credits Available: 18
Internal Assessed Credits: 10
External Assessed Credits: 8
Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
A.S. 91300 v2
NZQA Info

Home Economics 2.2 - Analyse the relationship between well-being, food choices and determinants of health


Level: 2
Internal or External: External
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 4, Week: 6

A.S. 91301 v2
NZQA Info

Home Economics 2.3 - Analyse beliefs, attitudes and practices related to a nutritional issue for families in New Zealand


Level: 2
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 2, Week: 10

A.S. 91302 v2
NZQA Info

Home Economics 2.4 - Evaluate sustainable food related practices


Level: 2
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 1, Week: 10

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: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 4, Week: 6

Credit Summary
Total Credits: 18
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0