Curriculum concepts with example learning outcomes
| Curriculum concepts and description | Example learning outcome |
|---|---|
| Planetary health Examining the relationship between human health and the natural ecosystems upon which it depends | Examine current food and nutrition issues and relationships with human health, societal concerns, stakeholder influences and the finite nature of the food supply |
| Critiquing the status quo Investigating the current food system through a critical lens to identify undesirable impacts | Investigate and critically discuss the Australian food system including the global and local factors affecting our food supply |
| Innovation and disruption Exploring opportunities to deviate from the status quo using innovative and entrepreneurial thinking | Examine and compare the properties and applications of novel and emerging food ingredients, including recent innovations in the production of Australian native foods |
| Equity Applying a social justice lens to identify challenges and opportunities to create a more equitable food system | Investigate public health priorities from a holistic, ecological, salutogenic and social justice perspective |
| Values-based practice Applying diverse lenses to examine sustainable food systems and planetary health issues | Investigate first nations people’s perspectives on the impact of environmental issues on health and well-being |
| Evidence-based practice Incorporating diverse sources of evidence to inform the way in which practice to promote planetary health outcomes is conducted | Demonstrate an understanding of the key frameworks, concepts, arguments and debates in the literature relating to sustainable food systems |
| Dietary modification Applying specialised dietary knowledge to examine the impact of dietary intake on food systems and vice versa | Evaluate and discuss the relationships between the nutritional requirements of consumers and the sustainable production of high-quality protein |
| Food service in health-care settings Examining the interconnected relationships between food service systems and planetary health outcomes | Demonstrate a sound knowledge and application of food systems and management in a health-care setting, including menu planning, recipe standardisation, quality, sustainability, food safety and organisational and business skills |
| Food and nutrition policy Exploring public health interventions to promote planetary health outcomes | Identify key food and nutrition policy documents and guidelines used to promote healthy and sustainable diets and explore planetary implications |
| Food system drivers Examining the factors that influence the way food systems function and can respond to transformative efforts | Be able to investigate the influence of food policy, food marketing, food technology and ecological issues on the food supply system |
| Food supply chain Exploring the phases of the food supply chain that sit within the Australian and global food system | Argue the importance of farming and food systems, including the food supply chain in ensuring safe food from paddock to plate |
| Curriculum concepts and description | Example learning outcome |
|---|---|
| Examine current food and nutrition issues and relationships with human health, societal concerns, stakeholder influences and the finite nature of the food supply | |
| Investigate and critically discuss the Australian food system including the global and local factors affecting our food supply | |
| Examine and compare the properties and applications of novel and emerging food ingredients, including recent innovations in the production of Australian native foods | |
| Investigate public health priorities from a holistic, ecological, salutogenic and social justice perspective | |
| Investigate first nations people’s perspectives on the impact of environmental issues on health and well-being | |
| Demonstrate an understanding of the key frameworks, concepts, arguments and debates in the literature relating to sustainable food systems | |
| Evaluate and discuss the relationships between the nutritional requirements of consumers and the sustainable production of high-quality protein | |
| Demonstrate a sound knowledge and application of food systems and management in a health-care setting, including menu planning, recipe standardisation, quality, sustainability, food safety and organisational and business skills | |
| Identify key food and nutrition policy documents and guidelines used to promote healthy and sustainable diets and explore planetary implications | |
| Be able to investigate the influence of food policy, food marketing, food technology and ecological issues on the food supply system | |
| Argue the importance of farming and food systems, including the food supply chain in ensuring safe food from paddock to plate |