HSN706 - Policy and Practice for Healthy and Sustainable Food Systems
| Year: | 2024 unit information |
|---|---|
| Enrolment modes: | Trimester 2: Burwood (Melbourne), Online |
| Credit point(s): | 1 |
| EFTSL value: | 0.125 |
| Cohort rule: | H511, H517, H616 and H714 students: enrol in online mode only. If you are enrolled in an on campus course, you can enrol in the on campus unit offering and you will need to request a manual enrolment from a Student Adviser in Student Central. If you are enrolled in an online course, you need to enrol into the online unit offering. |
| Prerequisite: | Nil |
| Corequisite: | Nil |
| Incompatible with: | Nil |
| Study commitment | Students will on average spend 150 hours over the teaching period undertaking the teaching, learning and assessment activities for this unit. This will include educator guided online learning activities within the unit site. |
| Scheduled learning activities - campus | 5 x 2 hour seminars |
| Scheduled learning activities - online | 5 x 2 hour online seminars |
Content
The food we eat and how it affects individual, population and planetary health is shaped by food systems. This unit focuses on the policies needed to transform food systems to be healthy and sustainable. Policies that affect the structure and operation of food systems as well as nutrition policy reference standards (Dietary Guidelines, Nutrient Reference Values and advice on ultra-processed foods) are analysed. Policies will be scrutinised against the principles of ‘Ecological Nutrition’. Topical food policy case studies are explored to illustrate policy practice: food supply chain practices to reduce the environmental ‘foodprint’ as well as food regulation for labelling and fortifying food products to promote healthy and sustainable dietary patterns. Food has environmental, health, economic, social and cultural meanings and inevitably food policy is contested and political – throughout the unit the role of evidence and politics in food policy-making will be analysed.
Unit Fee Information
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