NCEA Level 3 Food and Nutrition
Course Description
Teacher in Charge: Mr S. MacLean.
You will investigate a nutritional issue affecting the well-being of New Zealand society and you will implement an action plan to address your chosen issue. You will also investigate the influence multinational food corporations have on our eating patterns and analyse the influences of food advertising on well being.
Recommended Prior Learning
Level 1 Food & Nutrition or Level 1 Health would be useful.
Level 2 Food & Nutrition or Level 2 Health would be useful.
Level 2 English highly desirable.
Contributions and Equipment/Stationery
Stationery Requirements: Ringbinder, refill, dividers
Pathway
The Health Sector, such as: - care, support and rehabilitation of people , diagnosing and treating people, health promotion and advice etc
The Hospitality Sector, such as: - working with food and drink
The Science Sector such as: - analyzing and interpreting results and data related to health and wellbeing
The Education Sector such as: - planning programmes and classes about health and wellbeing
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
External
NZQA Info
Home Economics 3.1 - Investigate a nutritional issue affecting the well-being of New Zealand society
NZQA Info
Home Economics 3.2 - Implement an action plan to address a nutritional issue affecting the well-being of New Zealand society
NZQA Info
Home Economics 3.4 - Investigate the influence of multinational food corporations on eating patterns in New Zealand
NZQA Info
Home Economics 3.6 - Analyse the influences of food advertising on well-being
Approved subject for University Entrance
Number of credits that can be used for overall endorsement: 19
Only students engaged in learning and achievement derived from Te Marautanga o Aotearoa are eligible to be awarded these subjects as part of the requirement for 14 credits in each of three subjects.
Disclaimer
Standards shown on courses are only an indication and not all may be offered at the time of study.