Course overview
This course will enable students to investigate and make judgements regarding the ethical and sustainable production and marketing of food from the perspective of an educator. Students will develop an understanding of food production and food choices and how to teach this in secondary schools. Emphasis will be placed on investigating sustainable food production and supply. The impact of food legislation, including food security, seasonality and the influence of the food industry and marketing practices on individual food choices will be explored.
Course learning outcomes
- Explore appropriate pedagogical approaches to teaching about food production and marketing in middle schooling
- Develop teaching units of work that introduce secondary school students to the influence of historical, political and economic factors; including government policies, technologies, and the media on food choice, preparation and consumption
- Analyse a range of influences on personal food intake such as family, poverty, peer pressure, convenience, gender and the social construction of body image
- Identify strategies to overcome the barriers and pressures on individuals to eat certain foods or diets