Hutt Valley High School

Level 2 Food and Nutrition

Course Description

Teacher in Charge: L. Twigg.

Recommended Prior Learning

Level 1 Food is highly reccomended, as is Level 1 literacy.

There are 4 units offered at this level which allow students to investigate and analyse ideas around food preferances and food choices. Students will gain greater understanding of how relationships, beliefs, attitudes, sustainability, and nutrition can impact our health and well-being.

The course will be delivered through both practical cooking and theory lessons, guest speakers, and trips.

Course Overview

Term 1
Achievement standard - Internal - 2.4 'Evaluate Sustainable food related practices'

This unit gives scope to evaluate sustainable practices such as foraging, growing, fishing, hunting as well as investigating sustainability in commercial food markets. It also involves the significance of the social, economic and environmental implications of sustainable food related practices and drawing justified conclusions.
Students will also research local food sources and what these mean. Some of the topics covered to do with environmental damage/destruction due to food production may be unsettling for some students, but necessary to understand the need for a more sustainable shift with food practices.

Term 2
Achievement Standard - Internal 2.60 - 'Implement advanced procedures to process a specified product' -

This achievement standard requires implementing advanced procedures to process a specified product. Students are required to perform a self-determined sequence of processing operations and tests to make a successful product. The specifications of the product, the materials to be processed, and the processing operations and tests to be undertaken will be provided to the student. The sequencing will not be provided. This is largely a practical based assessment with a written component comprising an ongoing journal. This assessment activity requires students to determine the processing and testing sequence and process a successful lasagna.

Term 3
Achievement standard - Internal - 2.1 - 'Analyse issues related to the provision of food for people with specific food needs'

This assessment activity requires students to analyse specific food needs from personal, interpersonal, and societal perspectives and consider health enhancing strategies to address these issues. The assessment requires students to design a scenario/ report in relation to their chosen specific food need and create a food plan to follow. It is practical and written / podcast / verbal assessment.

Term 3 / 4

Achievement standard - External - 2.2 - 'Analyse the relationship between well-being, food choices and determinants of health'

This involves explaining in detail the interconnections between well-being, food choices and the determinants of health, and how these affect individuals and society.

Learning Areas:

Physical Education and Health

Assessment Information

There are 3 internal assessments, that can be a combination of written work and presentation.

There are 2 external assessment, with a possibility of 1 extra