Subject Code: 2NUT20 Length of course: Full year Credit points and TAS Status: 20 Credit TAS
Precluded combinations with current MHS SACE subjects: None
Course Outline:
Students investigate up-to-date scientific information on the role of nutrients in the body as well as social and environmental issues in nutrition. They explore the links between food, health, and diet-related diseases, and have the opportunity to examine factors that influence food choices and reflect on local, national, Indigenous, and global concerns and associated issues.
Students investigate methods of food production and distribution that affect the quantity and quality of food, and consider the ways in which these methods and associated technologies influence the health of individuals and communities. The study of nutrition assists students to reinforce or modify their own diets and lifestyle habits to maximise their health outcomes.
Topics included: The Stage 2 Nutrition subject outline is organised around the following four core topics and one option topic.
Core Topics
Core Topic 1: The fundamentals of Human Nutrition
Core Topic 2: Diet, Lifestyle, and Health
Core Topic 3: Food Selection and Dietary Evaluation
Core Topic 4: Food Nutrition and the Consumer
Option Topics One of the following option topics will be selected in consultation with the students.
Option Topic 1: Global Nutrition and Ecological Sustainability
Option Topic 2: Global Hunger
Students will develop skills in working scientifically to acquire, understand and communicate knowledge in Nutrition. They will develop opinions on issues and an appreciation of the role of Nutrition in the world. Students will also develop skills in problem solving and critical thinking which are applicable in all tasks.
Length of course: Full year
Credit points and TAS Status: 20 Credit TAS
Precluded combinations with current MHS SACE subjects:
None
Course Outline:
Students investigate up-to-date scientific information on the role of nutrients in the body as well as social and environmental issues in nutrition. They explore the links between food, health, and diet-related diseases, and have the opportunity to examine factors that influence food choices and reflect on local, national, Indigenous, and global concerns and associated issues.
Students investigate methods of food production and distribution that affect the quantity and quality of food, and consider the ways in which these methods and associated technologies influence the health of individuals and communities. The study of nutrition assists students to reinforce or modify their own diets and lifestyle habits to maximise their health outcomes.
Topics included:
The Stage 2 Nutrition subject outline is organised around the following four core topics and one option topic.
Core Topics
Option Topics
One of the following option topics will be selected in consultation with the students.
Students will develop skills in working scientifically to acquire, understand and communicate knowledge in Nutrition. They will develop opinions on issues and an appreciation of the role of Nutrition in the world. Students will also develop skills in problem solving and critical thinking which are applicable in all tasks.
Assessment:
Additional Costs:
Further information on post school pathways: