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 | $1,192 |
| Domestic tuition unit fee | $4,704 |
| International unit fee | $5,784 |
Unit Outline: Semester 2 2026, Kelvin Grove, Internal
| Unit code: | XNB150 |
|---|---|
| Credit points: | 12 |
| Coordinator: | Helen Vidgen | h.vidgen@qut.edu.au |
Overview
This unit introduces food as part of global, community and personal systems and will facilitate your development of food literacy. You will explore the complexities and fragility of food systems, with a particular focus on health, equity and sustainability within the context of the UN Sustainable Development Goals. Global citizenship and social responsibility are explored. The challenges of equitable access to ethical, culturally responsive, and sustainable healthy food choices will be investigated. You will learn key communication skills and beginner level leadership and advocacy skills needed to influence positive change for individuals, groups, communities and populations both now and in the future. The unit will deepen your understanding of the food you eat, where it is from, competing agendas and stakeholders in the food system and how you can influence this system as an evidence informed citizen.
Learning Outcomes
On successful completion of this unit you will be able to:
- Explore the components, influences diverse stakeholders, agendas and challenges of health, equity and sustainability within the food system.
- Apply theoretical and technical knowledge and skills to navigate the food environment in order to make healthy, sustainable and ethical food choices and identify opportunities for active citizenship to create change.
- Plan and prepare meals considering health, equity and sustainability, and contribute to the development of social relationships.
- Apply foundational project management techniques
- Respond to the challenge of equitable access to healthy and sustainable food through evidence-informed, reflective practice which considers the diverse stakeholders in the food system.
Content
This unit covers the following topics:
- Food and You: explores your personal food system including, factors influencing food choice, values and food choice processes, varying conceptualisations and guidelines of eating well, food literacy and the sociology of food including, class and identity.
- Food and Your Community: explores your food environment including food traditions, culture and identity, commensality, food and ethics, Aboriginal and Torres Strait Islander and histories, the Right to Food, food security, food sovereignty, the use of food in conflict and power, health policy.
- Food and Your Planet: explores the contribution of food to sustainability and climate change, life cycle analysis, food governance and food production using digital information systems. This module also examines political and commercial influences on the food system.
- Discover, explore and practise citizenship , activism, advocacy, community engagement, and involvement in food movements and alternative food systems using traditional and emerging digital approaches.
- Project management
Learning Approaches
Your learning in this unit will be guided through exploratory and experiential activities. Topics, theories and frameworks will be introduced in the online learning modules; guest presenters will share their expertise and real-world experiences. Workshops will leverage your learning and engagement with the online material. Experiential and practical learning activities, including hands on kitchen laboratory workshops, will reinforce your applied knowledge and skills. Scaffolded learning and assessment-related activities will support your progress throughout the unit and prepare you for summative assessments.
Kitchen laboratories give you the opportunity to develop your food literacy and trial varying food solutions to identified health, ethical and environmental challenges.
For students in the PU52 Bachelor of Public Health (online), a co-designed learning activity is offered to give you an equivalent experience to the food workshops. Online tutorials are co-delivered with the face-to-face tutorials, and opportunity provided for you to engage with your peers, guest presenters and academic staff.
Feedback on Learning and Assessment
Each week you will reflect on your learning and this will be shared with the group during tutorials and workshops. Formative feedback will be given to staged components of assessment 2 during tutorials. This feedback will inform your preparation of assessment item 2. You will receive written feedback and evaluation against criteria for summative assessment.
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.
You will use technology to access real time data to understand the relationships between determinants of food choice in the global food system. In Assessment 2 you will digitally connect with emerging colleagues globally in developing their food citizenship, particularly for World Food Day.
For students in XN43, reflective items you create in Assessment 1, will also be added to your whole of course Leadership in Nutrition Practice ePortfolio, to showcase your excellence as a global citizen, and a champion of ethical, culturally safe, and sustainable practice in food and nutrition.
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. Tutorials and workshops, will support you in generating your own activity to apply content from the online learning modules within your own food and eating practise, and then reflect on it. You will need to document these experiences, and write a reflection. In your reflection you should identify barriers/enablers; pros/cons; your attitudes and reactions, and propose an action plan for advocacy or personal change.
This is an authentic assessment. As food professionals, you will often be asked to give advice and asking others to change their behaviour for better health, ethical, cultural or sustainability outcomes. Having first hand experience in practicalities of enacting change improves interaction with clients.
This assignment is eligible for the 48-hour late submission period and assignment extensions.
The ethical and responsible use of generative artificial intelligence (GenAI) tools is authorised in this assessment. See the relevant assessment details page for specific guidelines.
Assessment: Food event
To mark nutrition week with a focus on World Food Day you will host a food event. This event could be virtual, with your family, a group of friends or with a broader community. The event is a synthesis of what you have learnt across all the modules of the unit demonstrating your capacity to achieve mutual outcomes of health, equity and sustainability.
As part of this food event you will plan and prepare a meal which is healthy, sustainable and ethical, builds social connections and develops the food citizenships of attendants. You will use a project management planning and reporting template. Tutorials and workshops will assist you in planning your food event.
You will be assessed on your planning documents, including an evidence-informed rationale for the meal and event, photographic or video evidence during different stages of the event, including evaluation gathered from guests and your reflection including what you would do differently next time.
Your authorship will be authenticated for this assessment in the dedicated workshops (in the Food laboratory and tutorials) where you will provide to evidence your progress. In your final submission you will include your academic reference search history.
This assignment is eligible for the 48-hour late submission period and assignment extensions.
The ethical and responsible use of generative artificial intelligence (GenAI) tools is authorised in this assessment. See the relevant assessment details page for specific guidelines.
Academic Integrity
Academic integrity is a commitment to undertaking academic work and assessment in a manner that is ethical, fair, honest, respectful and accountable.
The Academic Integrity Policy sets out the range of conduct that can be a failure to maintain the standards of academic integrity. This includes, cheating in exams, plagiarism, self-plagiarism, collusion and contract cheating. It also includes providing fraudulent or altered documentation in support of an academic concession application, for example an assignment extension or a deferred exam.
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.
Breaching QUT’s Academic Integrity Policy or engaging in conduct that may defeat or compromise the purpose of assessment can lead to a finding of student misconduct (Code of Conduct – Student) and result in the imposition of penalties under the Management of Student Misconduct Policy, 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.
Course Learning Outcomes
This unit is designed to support your development of the following course/study area learning outcomes.XN43 Bachelor of Nutrition Science
- Apply broad theoretical, technical and cultural knowledge and skills in food and nutrition, including Aboriginal and Torres Strait Islander perspectives, to respond to a diverse range of contexts and audiences.
Relates to: Reflective Journal, Food event - Analyse and apply evidence-based research and practice to provide informed, client-centred, and sustainable solutions to sometimes complex current and emerging food and nutrition problems.
Relates to: Reflective Journal, Food event - Communicate and translate technical food and nutrition information clearly, safely and inclusively using a range of oral, written and digital technologies and formats responsive to the diverse cultural, social and cognitive needs of the intended audience, communities and other professionals
Relates to: Reflective Journal, Food event - Perform as an inclusive, competent, culturally responsive and ethical professional, working autonomously and collaboratively on innovative and entrepreneurial approaches in food and nutrition.
Relates to: Reflective Journal, Food event
XN45 Bachelor of Nutrition and Dietetics (Honours)
- Apply advanced theoretical, technical and cultural knowledge and skills in food, nutrition and dietetics, including Aboriginal and Torres Strait Islander perspectives, tailored to respond to a diverse range of contexts and audiences.
Relates to: Reflective Journal, Food event - Critically analyse and apply evidence-based research and practice to generate informed, client-centred and sustainable solutions to complex current and emerging food, nutrition and dietetic problems.
Relates to: Reflective Journal, Food event - Communicate and translate complex food and nutrition information effectively, safely and inclusively using a range of oral, written and digital technologies and formats, responsive to the diverse cultural, social and cognitive needs of clients, interdisciplinary teams, stakeholders and the broader community.
Relates to: Reflective Journal, Food event - Enact inclusive, clinically adept and culturally responsive client-centred practice as a reflective, accountable and ethical professional, working autonomously and collaboratively to manage and lead innovative and entrepreneurial advances in food, nutrition and dietetics.
Relates to: Reflective Journal, Food event - Conduct research with some independence that challenges, advances, builds capacity and assures quality in food, nutrition and dietetic practice, disseminating findings with individuals, interdisciplinary teams, stakeholders and communities.
Relates to: Food event
Unit Outline: Semester 2 2026, Online
| Unit code: | XNB150 |
|---|---|
| Credit points: | 12 |
Overview
This unit introduces food as part of global, community and personal systems and will facilitate your development of food literacy. You will explore the complexities and fragility of food systems, with a particular focus on health, equity and sustainability within the context of the UN Sustainable Development Goals. Global citizenship and social responsibility are explored. The challenges of equitable access to ethical, culturally responsive, and sustainable healthy food choices will be investigated. You will learn key communication skills and beginner level leadership and advocacy skills needed to influence positive change for individuals, groups, communities and populations both now and in the future. The unit will deepen your understanding of the food you eat, where it is from, competing agendas and stakeholders in the food system and how you can influence this system as an evidence informed citizen.
Learning Outcomes
On successful completion of this unit you will be able to:
- Explore the components, influences diverse stakeholders, agendas and challenges of health, equity and sustainability within the food system.
- Apply theoretical and technical knowledge and skills to navigate the food environment in order to make healthy, sustainable and ethical food choices and identify opportunities for active citizenship to create change.
- Plan and prepare meals considering health, equity and sustainability, and contribute to the development of social relationships.
- Apply foundational project management techniques
- Respond to the challenge of equitable access to healthy and sustainable food through evidence-informed, reflective practice which considers the diverse stakeholders in the food system.
Content
This unit covers the following topics:
- Food and You: explores your personal food system including, factors influencing food choice, values and food choice processes, varying conceptualisations and guidelines of eating well, food literacy and the sociology of food including, class and identity.
- Food and Your Community: explores your food environment including food traditions, culture and identity, commensality, food and ethics, Aboriginal and Torres Strait Islander and histories, the Right to Food, food security, food sovereignty, the use of food in conflict and power, health policy.
- Food and Your Planet: explores the contribution of food to sustainability and climate change, life cycle analysis, food governance and food production using digital information systems. This module also examines political and commercial influences on the food system.
- Discover, explore and practise citizenship , activism, advocacy, community engagement, and involvement in food movements and alternative food systems using traditional and emerging digital approaches.
- Project management
Learning Approaches
Your learning in this unit will be guided through exploratory and experiential activities. Topics, theories and frameworks will be introduced in the online learning modules; guest presenters will share their expertise and real-world experiences. Workshops will leverage your learning and engagement with the online material. Experiential and practical learning activities, including hands on kitchen laboratory workshops, will reinforce your applied knowledge and skills. Scaffolded learning and assessment-related activities will support your progress throughout the unit and prepare you for summative assessments.
Kitchen laboratories give you the opportunity to develop your food literacy and trial varying food solutions to identified health, ethical and environmental challenges.
For students in the PU52 Bachelor of Public Health (online), a co-designed learning activity is offered to give you an equivalent experience to the food workshops. Online tutorials are co-delivered with the face-to-face tutorials, and opportunity provided for you to engage with your peers, guest presenters and academic staff.
Feedback on Learning and Assessment
Each week you will reflect on your learning and this will be shared with the group during tutorials and workshops. Formative feedback will be given to staged components of assessment 2 during tutorials. This feedback will inform your preparation of assessment item 2. You will receive written feedback and evaluation against criteria for summative assessment.
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.
You will use technology to access real time data to understand the relationships between determinants of food choice in the global food system. In Assessment 2 you will digitally connect with emerging colleagues globally in developing their food citizenship, particularly for World Food Day.
For students in XN43, reflective items you create in Assessment 1, will also be added to your whole of course Leadership in Nutrition Practice ePortfolio, to showcase your excellence as a global citizen, and a champion of ethical, culturally safe, and sustainable practice in food and nutrition.
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. Tutorials and workshops, will support you in generating your own activity to apply content from the online learning modules within your own food and eating practise, and then reflect on it. You will need to document these experiences, and write a reflection. In your reflection you should identify barriers/enablers; pros/cons; your attitudes and reactions, and propose an action plan for advocacy or personal change.
This is an authentic assessment. As food professionals, you will often be asked to give advice and asking others to change their behaviour for better health, ethical, cultural or sustainability outcomes. Having first hand experience in practicalities of enacting change improves interaction with clients.
This assignment is eligible for the 48-hour late submission period and assignment extensions.
The ethical and responsible use of generative artificial intelligence (GenAI) tools is authorised in this assessment. See the relevant assessment details page for specific guidelines.
Assessment: Food event
To mark nutrition week with a focus on World Food Day you will host a food event. This event could be virtual, with your family, a group of friends or with a broader community. The event is a synthesis of what you have learnt across all the modules of the unit demonstrating your capacity to achieve mutual outcomes of health, equity and sustainability.
As part of this food event you will plan and prepare a meal which is healthy, sustainable and ethical, builds social connections and develops the food citizenships of attendants. You will use a project management planning and reporting template. Tutorials and workshops will assist you in planning your food event.
You will be assessed on your planning documents, including an evidence-informed rationale for the meal and event, photographic or video evidence during different stages of the event, including evaluation gathered from guests and your reflection including what you would do differently next time.
Your authorship will be authenticated for this assessment in the dedicated workshops (in the Food laboratory and tutorials) where you will provide to evidence your progress. In your final submission you will include your academic reference search history.
This assignment is eligible for the 48-hour late submission period and assignment extensions.
The ethical and responsible use of generative artificial intelligence (GenAI) tools is authorised in this assessment. See the relevant assessment details page for specific guidelines.
Academic Integrity
Academic integrity is a commitment to undertaking academic work and assessment in a manner that is ethical, fair, honest, respectful and accountable.
The Academic Integrity Policy sets out the range of conduct that can be a failure to maintain the standards of academic integrity. This includes, cheating in exams, plagiarism, self-plagiarism, collusion and contract cheating. It also includes providing fraudulent or altered documentation in support of an academic concession application, for example an assignment extension or a deferred exam.
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.
Breaching QUT’s Academic Integrity Policy or engaging in conduct that may defeat or compromise the purpose of assessment can lead to a finding of student misconduct (Code of Conduct – Student) and result in the imposition of penalties under the Management of Student Misconduct Policy, 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.
Course Learning Outcomes
This unit is designed to support your development of the following course/study area learning outcomes.XN43 Bachelor of Nutrition Science
- Apply broad theoretical, technical and cultural knowledge and skills in food and nutrition, including Aboriginal and Torres Strait Islander perspectives, to respond to a diverse range of contexts and audiences.
Relates to: Reflective Journal, Food event - Analyse and apply evidence-based research and practice to provide informed, client-centred, and sustainable solutions to sometimes complex current and emerging food and nutrition problems.
Relates to: Reflective Journal, Food event - Communicate and translate technical food and nutrition information clearly, safely and inclusively using a range of oral, written and digital technologies and formats responsive to the diverse cultural, social and cognitive needs of the intended audience, communities and other professionals
Relates to: Reflective Journal, Food event - Perform as an inclusive, competent, culturally responsive and ethical professional, working autonomously and collaboratively on innovative and entrepreneurial approaches in food and nutrition.
Relates to: Reflective Journal, Food event
XN45 Bachelor of Nutrition and Dietetics (Honours)
- Apply advanced theoretical, technical and cultural knowledge and skills in food, nutrition and dietetics, including Aboriginal and Torres Strait Islander perspectives, tailored to respond to a diverse range of contexts and audiences.
Relates to: Reflective Journal, Food event - Critically analyse and apply evidence-based research and practice to generate informed, client-centred and sustainable solutions to complex current and emerging food, nutrition and dietetic problems.
Relates to: Reflective Journal, Food event - Communicate and translate complex food and nutrition information effectively, safely and inclusively using a range of oral, written and digital technologies and formats, responsive to the diverse cultural, social and cognitive needs of clients, interdisciplinary teams, stakeholders and the broader community.
Relates to: Reflective Journal, Food event - Enact inclusive, clinically adept and culturally responsive client-centred practice as a reflective, accountable and ethical professional, working autonomously and collaboratively to manage and lead innovative and entrepreneurial advances in food, nutrition and dietetics.
Relates to: Reflective Journal, Food event - Conduct research with some independence that challenges, advances, builds capacity and assures quality in food, nutrition and dietetic practice, disseminating findings with individuals, interdisciplinary teams, stakeholders and communities.
Relates to: Food event