Level 2 Food and Nutrition
Course Description
Head of Faculty/Teacher in Charge: Miss A. Fowler, Mr P. McAllister.
During this course, ākonga will analyse the impact key nutrients have on our bodies, the nutritional needs of teenage athletes, evaluate sustainable food practices in our community, and explore the nutritional issues facing New Zealand families today.
There is a practical component to this course that allows ākonga to practice skills and experiment with various ingredients to create safe, affordable, and nutritious meals. Ākonga will continue to develop the ability to evaluate information, make informed decisions, and use interpersonal skills effectively.
Course Overview
What is taught in courses varies from year to year. This course could include:
Local Food
Students will evaluate sustainable food-related practices. This unit includes a trip to the local farmers market.
Nutritional Issue
Students will analyse the beliefs, attitudes, and practices related to a nutritional issue for families. This will focus on food insecurity.
Nutritional Needs
Students will analyse issues related to the provision of food for people with specific food needs. This will focus on a teenage high-performance athlete.
Health Promotion
Students will evaluate health promotion models in a food and nutrition context.
Recommended Prior Learning
To be accepted for this course students must have earned 10 or more credits in Level 1 Food & Nutrition, or Level 1 Health or the Literacy co-requisite, or HOF approval.
Contributions and Equipment/Stationery
A pencil case with pens and a laptop
Pathway
Assessment Information
This NCEA Level two course offers four assessments over the year. Students have the exciting opportunity to complete one practical a week during the double period. Practicals will support the theory covered in class. The assessments consist of report writing for the internal assessments and one external exam at the end of the year.Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
This course is eligible for subject endorsement.
External
NZQA Info
Home Economics 2.1 - Analyse issues related to the provision of food for people with specific food needs
NZQA Info
Home Economics 2.3 - Analyse beliefs, attitudes and practices related to a nutritional issue for families in New Zealand
NZQA Info
Home Economics 2.4 - Evaluate sustainable food related practices
NZQA Info
Home Economics 2.6 - Evaluate health promoting strategies designed to address a nutritional need
Click on a career pathway tag to explore more....
Chef, Cook, Acupuncturist, Cafe/Restaurant Manager, Personal Trainer/Exercise Professional, Registered Nurse, Agricultural/Horticultural Scientist, Agricultural Technician, Health Promoter, Baker, Cafe Worker, Outdoor Recreation Guide/Instructor, Butcher, Waiter/Waitress, Kitchenhand, Science Technician, Diversional and Recreational Therapist, Community Karitāne, Event Manager, Dietitian, Maitre d’Hotel, Naturopath, Nanny/Child Carer.,
Disclaimer
Please note that courses will go ahead only if student numbers, staffing, and timetabling allow it. Where a subject is oversubscribed, and there are insufficient numbers or resources to create an extra class, a ballot system may be applied.
Costs
The Board of Trustees has again asked to opt into the Ministry of Education donation scheme. Doing so resulted in the ability to waive student fee donations. Kaiapoi High School aims to deliver quality educational courses over and above those that which is funded by the Ministry. It is likely the School will opt into the donation scheme for 2025, however parental contribution for the costs of trips and activities where participation is optional, and/or components not covered by the Government grant, may be requested. We appreciate the financial support our families make to the School.