XNB150 Food Citizenship
To view more information for this unit, select Unit Outline from the list below. Please note the teaching period for which the Unit Outline is relevant.
| Unit code: | XNB150 |
|---|---|
| Credit points: | 12 |
| Timetable | Details in HiQ, if available |
| Availabilities |
|
| CSP student contribution | $1,118 |
| Domestic tuition unit fee | $4,104 |
| International unit fee | $4,956 |
Unit Outline: Semester 2 2024, Kelvin Grove, Internal
| Unit code: | XNB150 |
|---|---|
| Credit points: | 12 |
| Coordinator: | Helen Vidgen | h.vidgen@qut.edu.au |
Overview
This unit is an introductory unit that explores food as part of global, community and personal systems and will facilitate the development of your food literacy. You will explore the complexities and fragility of food systems, the social responsibilities of equitable access for all, to be an effective global citizen, communicator, advocate and leader of positive change for individuals, groups, communities and populations both now and in the future. For those working in the nutrition sciences it provides a basis on which to build your understanding of food systems and your role in shaping access to these systems. The concepts in this unit will form the basis of a systems approach that will continue to be built throughout your degree. For other professionals and individuals it will enable you to develop a deeper understanding of the food you eat, where it is from and how you can influence food supply and distribution as an informed citizen.
Learning Outcomes
On successful completion of this unit you will be able to:
- Identify and critique the components of the food system using health, equity and sustainability as a lens; [XN43, XN45 CLO- 1,4]
- Develop and apply knowledge and skills to navigate the food environment in order to make healthy, sustainable and equitable food choices; [XN43, XN45 CLO-1]
- Explain the role of food in self-determination and social relationships; [XN43, XN45 CLO-1,2]
- Plan and prepare meals for global, community and personal health [XN43, XN45 CLO-4]
- Apply foundational project management techniques; [XN43, XN45 CLO-4 (5)]
- Demonstrate academic and professional core skills including communication, critique, reflection, ethical practice and critical cultural consciousness [XN43, XN45 CLO-4]
Content
This unit is divided into three modules.
Module 1: Food and You
This module explores your personal food system, values, food literacy and the sociology of food.
Module 2: Food and Your Community
This module explores food traditions, commensality, food and ethics, food security and food movements.
Module 3: Food and Your Planet
This module explores the food system from production to consumption on a global level. It covers sustainability, food governance and how individuals can contribute to a more healthy, sustainable and fair food system.
Learning Approaches
Your learning in this unit will utilise an exploratory, experiential approach, facilitated by a combination of online lectures with guest expert presenters, tutorials and workshops. Tutorials and workshops will support lecture material through experiential learning and help to progress assessments with practical activities that enable you to explore the relevant topics.
Feedback on Learning and Assessment
Each week you will be required to reflect on your learning and this will be shared with the group during tutorials. Individual formal feedback will be provided for each assessment item. Feedback will be given to staged components of assessment 2 during tutorials. This feedback will inform your preparation of assessment item 2.
Assessment
Overview
There are two summative assessment items in this unit that are designed to enable you to explore various aspects of the food system at a global, community and personal level. Formative feedback will be provided in the form of a discussion board and workshops that will support you in completing the assessment items.
Unit Grading Scheme
7- point scale
Assessment Tasks
Assessment: Reflective Journal
This assessment task is a reflective journal made up of three reflections. These activities will cover the three modules. You are required to generate your own activity in response to the module lectures and then reflect on it. You will need to document these experiences, and write a reflection, identifying barriers/enablers; pros/cons; your attitudes and reactions and finally an action plan for advocacy or personal change.
This is an authentic assessment. The purpose of these authentic assessment tasks is to enable you to develop not only your discipline knowledge but also your professional practice that, in turn, will help the formation of your professional identity. The event is a synthesis of what you have learnt across all modules of the unit representing the various roles food plays in our lives.
This assignment is eligible for the 48-hour late submission period and assignment extensions.
Assessment: Food event
To mark nutrition week with a focus on World Food Day you will be required to hold a food event. This event could be virtual, with your family, a group of friends or with a broader community. The tutorials will be used to assist you in planning and designing your food event.
As part of this food event you will need to demonstrate your ability to plan and prepare a meal which is health, sustainable and equitable. You will use a project management planning and reporting template. This will be an individual assessment but if you would like to put on a larger event, each individual could be given a component, this will need to occur in consultation with the unit coordinator.
You will be assessed on your planning documents, including an evidence based rationale for the meal and event, photographic or video evidence during different stages of the event, including evaluation gathered from guests on how the event contributed to social relationships and your reflection including what you would do differently next time.
Academic Integrity
Students are expected to engage in learning and assessment at QUT with honesty, transparency and fairness. Maintaining academic integrity means upholding these principles and demonstrating valuable professional capabilities based on ethical foundations.
Failure to maintain academic integrity can take many forms. It includes cheating in examinations, plagiarism, self-plagiarism, collusion, and submitting an assessment item completed by another person (e.g. contract cheating). It can also include providing your assessment to another entity, such as to a person or website.
You are encouraged to make use of QUT’s learning support services, resources and tools to assure the academic integrity of your assessment. This includes the use of text matching software that may be available to assist with self-assessing your academic integrity as part of the assessment submission process.
Further details of QUT’s approach to academic integrity are outlined in the Academic integrity policy and the Student Code of Conduct. Breaching QUT’s Academic integrity policy is regarded as student misconduct and can lead to the imposition of penalties ranging from a grade reduction to exclusion from QUT.
Resources
Resource materials will be provided via Canvas
Risk Assessment Statement
This unit will involve workshop classes that will be held in a food laboratory area. You will be required to attend the induction session where the safety precautions to be observed while working in the laboratory will be outlined. You are required to read the laboratory safety manual and sign the form indicating that you have read and understood the material contained in the manual. You are required to wear the prescribed safety and hygiene clothing at all lab-based sessions. For the purposes of this requirement, you must wear safe flat, closed in footwear, a long-sleeved chef's jacket, and protective headwear a hair net. Hair nets will be provided in class.
Unit Outline: Semester 2 2024, Online
| Unit code: | XNB150 |
|---|---|
| Credit points: | 12 |
Overview
This unit is an introductory unit that explores food as part of global, community and personal systems and will facilitate the development of your food literacy. You will explore the complexities and fragility of food systems, the social responsibilities of equitable access for all, to be an effective global citizen, communicator, advocate and leader of positive change for individuals, groups, communities and populations both now and in the future. For those working in the nutrition sciences it provides a basis on which to build your understanding of food systems and your role in shaping access to these systems. The concepts in this unit will form the basis of a systems approach that will continue to be built throughout your degree. For other professionals and individuals it will enable you to develop a deeper understanding of the food you eat, where it is from and how you can influence food supply and distribution as an informed citizen.
Learning Outcomes
On successful completion of this unit you will be able to:
- Identify and critique the components of the food system using health, equity and sustainability as a lens; [XN43, XN45 CLO- 1,4]
- Develop and apply knowledge and skills to navigate the food environment in order to make healthy, sustainable and equitable food choices; [XN43, XN45 CLO-1]
- Explain the role of food in self-determination and social relationships; [XN43, XN45 CLO-1,2]
- Plan and prepare meals for global, community and personal health [XN43, XN45 CLO-4]
- Apply foundational project management techniques; [XN43, XN45 CLO-4 (5)]
- Demonstrate academic and professional core skills including communication, critique, reflection, ethical practice and critical cultural consciousness [XN43, XN45 CLO-4]
Content
This unit is divided into three modules.
Module 1: Food and You
This module explores your personal food system, values, food literacy and the sociology of food.
Module 2: Food and Your Community
This module explores food traditions, commensality, food and ethics, food security and food movements.
Module 3: Food and Your Planet
This module explores the food system from production to consumption on a global level. It covers sustainability, food governance and how individuals can contribute to a more healthy, sustainable and fair food system.
Learning Approaches
Your learning in this unit will utilise an exploratory, experiential approach, facilitated by a combination of online lectures with guest expert presenters, tutorials and workshops. Tutorials and workshops will support lecture material through experiential learning and help to progress assessments with practical activities that enable you to explore the relevant topics.
Feedback on Learning and Assessment
Each week you will be required to reflect on your learning and this will be shared with the group during tutorials. Individual formal feedback will be provided for each assessment item. Feedback will be given to staged components of assessment 2 during tutorials. This feedback will inform your preparation of assessment item 2.
Assessment
Overview
There are two summative assessment items in this unit that are designed to enable you to explore various aspects of the food system at a global, community and personal level. Formative feedback will be provided in the form of a discussion board and workshops that will support you in completing the assessment items.
Unit Grading Scheme
7- point scale
Assessment Tasks
Assessment: Reflective Journal
This assessment task is a reflective journal made up of three reflections. These activities will cover the three modules. You are required to generate your own activity in response to the module lectures and then reflect on it. You will need to document these experiences, and write a reflection, identifying barriers/enablers; pros/cons; your attitudes and reactions and finally an action plan for advocacy or personal change.
This is an authentic assessment. The purpose of these authentic assessment tasks is to enable you to develop not only your discipline knowledge but also your professional practice that, in turn, will help the formation of your professional identity. The event is a synthesis of what you have learnt across all modules of the unit representing the various roles food plays in our lives.
This assignment is eligible for the 48-hour late submission period and assignment extensions.
Assessment: Food event
To mark nutrition week with a focus on World Food Day you will be required to hold a food event. This event could be virtual, with your family, a group of friends or with a broader community. The tutorials will be used to assist you in planning and designing your food event.
As part of this food event you will need to demonstrate your ability to plan and prepare a meal which is health, sustainable and equitable. You will use a project management planning and reporting template. This will be an individual assessment but if you would like to put on a larger event, each individual could be given a component, this will need to occur in consultation with the unit coordinator.
You will be assessed on your planning documents, including an evidence based rationale for the meal and event, photographic or video evidence during different stages of the event, including evaluation gathered from guests on how the event contributed to social relationships and your reflection including what you would do differently next time.
Academic Integrity
Students are expected to engage in learning and assessment at QUT with honesty, transparency and fairness. Maintaining academic integrity means upholding these principles and demonstrating valuable professional capabilities based on ethical foundations.
Failure to maintain academic integrity can take many forms. It includes cheating in examinations, plagiarism, self-plagiarism, collusion, and submitting an assessment item completed by another person (e.g. contract cheating). It can also include providing your assessment to another entity, such as to a person or website.
You are encouraged to make use of QUT’s learning support services, resources and tools to assure the academic integrity of your assessment. This includes the use of text matching software that may be available to assist with self-assessing your academic integrity as part of the assessment submission process.
Further details of QUT’s approach to academic integrity are outlined in the Academic integrity policy and the Student Code of Conduct. Breaching QUT’s Academic integrity policy is regarded as student misconduct and can lead to the imposition of penalties ranging from a grade reduction to exclusion from QUT.
Resources
Resource materials will be provided via Canvas
Risk Assessment Statement
This unit will involve workshop classes that will be held in a food laboratory area. You will be required to attend the induction session where the safety precautions to be observed while working in the laboratory will be outlined. You are required to read the laboratory safety manual and sign the form indicating that you have read and understood the material contained in the manual. You are required to wear the prescribed safety and hygiene clothing at all lab-based sessions. For the purposes of this requirement, you must wear safe flat, closed in footwear, a long-sleeved chef's jacket, and protective headwear a hair net. Hair nets will be provided in class.