HAS 954 Sociology of Food and Nutrition

Subject Learning Outcomes

1. Identify and explain a range of sociological models associated with food practices.

2. Explore how food environments shape and are shaped by beliefs, attitudes and food choice practices at local, national, and global levels.

3. Examine historical, social, cultural, environmental, economic and political influences on foodways.

4. Critique the ethics and politics of food production and consumption in terms of current foodways challenges

5. Design and advocate an approach to address one of the factors influencing foodways to support efficient and equitable population and planetary health outcomes.

Ist edition

Dr Anne McMahon, School of Health and Society, UOW

First time subject offered

2020

Week

Beginning

(Monday)

SLO

Topics covered

Readings

Tasks Due

Week 1

2 March

No workshop

Week 2

9 March

1&2

On campus workshop

Reviewing sociology food and nutrition, relationsip with food behaviour and the framing of food choice from an evolutionary perspective and a food policy perspective

L. Tapsell (Ed.) Food, Nutrition and Health 2^nd edition South Melbourne, Victoria: Oxford University Press. Nutrition Chapter 20

Germov and Williams: Ch 1, pp.3-14: Exploring the social appetite

Chapter 3.3 The Sociology of Food

Jean-Pierre Poulan

Poulan JP The Sociology of Food: eating and the place of food and

society: Ch 3, pp.41-62

Pinstrup-Andersen, Per, and II, Derrill D. Watson. Ch 1 and 10 pp 1.15,278304.

Complete designated online activity

Assessment 1:Online Discussion 1

Students to nominate into groups for Assessment 2 and Assessment 3

Groups to nominate the preference for:

Assessment 2 pro or con position in relation to a statement on a food choice position

Assessment 3: One of the identified social responses to food environment challenges

Week 3

16 March

No workshop

Week 4

23 March

2, 3,4

On campus

workshop

Exploring the history of food and the relationship with identity as

Historical view of food and how it changes over time to reflect culture and identity A Sociology of Food and Nutrition - the social appetite 4th edition Oxford Press South Melbourne 2017 Chapter 7

Complete designated online activity

Assessment 1:Online

Discussion 2

well as the impact of colonisation on Aboriginal food cutlure and the broader implications of

decolonisation

Chapter 1.2 The Sociology of Food

Jean-Pierre Poulan

L. Tapsell (Ed.) Food, Nutrition and Health 2nd Edition South Melbourne, Victoria: Oxford University Press.

Chapter 16 (to be released 18 March 2019)

Week 5

30 March

No workshop

Week 6

6 April

3,4

On campus workshop

Examining the causes of world hunger and critiquing social responses to food insecuirty including the exploring the implications of unsustainable food production and politics within the food system

Germov and Williams: Ch 2, pp.1932:The food system: food politics, production and distribution

Stuckler D, Nestle M (2012) Big

Food, Food Systems, and Global Health. PLOS Medicine 9(6)

Complete designated online activity

Assessment 1:Online Discussion 3

MID SESSION RECESS 13 -17 APRIL

Week 7

20 April

No workshop

Assessment 2: Debate on line – Group submission around group position on a designated food choice pattern (20 %)

Week 8

27 April

On campus workshop

Understanding food risk, food regulation as well as culinary cultures and technology influences on food behaviour

Poulan JP The Sociology of Food: eating and the place of food and society: Ch 4; 67-75

Germov and Williams: Ch 5, pp.75-86 The Politics of dietary advice

Germov and Williams: Ch 6, pp.91105 Food labelling and information battlefield

Germov and Williams: Ch 8, pp.129141 Culinary cultures of Europe: food, history, health and identity Back in time for Dinner ABC

Complete designated online activity

Week 9

4 May

No workshop

Assessment 2: Debate on line – Group rebuttal on opposing submission from week 7 (10%)

Week 10

11 May

2,3

Oncampus workshop

Germov and Williams: Ch 9, pp.145164 Humans food and other animals

Complete designated online activity

Exploring social origins of foodism, and implications of social class and social expectations on food behaviour lifestages such as ageing and reproduction and child rearing

Germov and Williams: Ch 11, pp.187-197 Food class and identity

Germov and Williams: Ch 10, pp.170-181 Food and ageing Nicklas Neuman, et al, Food, Culture & Society.2019; 22:1: 45-62, DOI:

10.1080/15528014.2018.1547066

Assessment 1: Online

Discussion 4

Week 11

18 May

No workshop

Week 12

25 May

2,3,5

Oncampus workshop

Exploring gender body ideals stigmatism, alcohol consumption as well as relationshps of food consumption with environment, waste management and

sustainability

Germov and Williams: Ch 14, pp.232-252 Gender food and the body

Germov and Williams: Ch 15, pp.259-268 Sociological analysis of the stigmatisation of obesity

Mark Gibbson ed. Food and Society Chap 20-21

Germov and Williams: Ch 13

Complete designated online activity

Assessment 3 Part A Group presentation 20%

in workshop

Week 13

I June

No workshop

Assessment 3 Part B

Individual report 30%

8 June –12

June

Study Recess

13 June – 25

June

Exam Period

Assessment 1

Online discussions

Due Date

Online discussion 1 – 15^th March 2020 by 2300 hrs

Online discussion 2 - 29^th March 2020 by 2300 hrs

Online discussion 3 - 12^th April 2020 by 2300 hrs

Online discussion 4 - 17^th May 2020 by 2300 hrs

Description

Online discussion – Two (2) out of the four (4) submitted discussions will be marked

Online discussion 1 – due 15^th March: Discussion around explanation of food practices in terms of a theoretical sociology model

Online discussion 2 – due 29^th March: Discussion around a description of how either local, national or global environment’s influence beliefs, attitudes and food choice and vice versa

Online discussinon 3 – due 12^th April; Discussion around how politics might have influenced food policy at the local national or global level and the ethical implications of those influences

Online discussion 4 – due 17^th May: Discussion around the arguments for and against from the debate – Assessment 2 (including student’s previous position) and provide critique post-debate about the most convincing evidenced based argument

Weighting

20 % of final Grade

Format / Length / Duration

150 word individual submission per online discussion within nominated section on the HAS 954 eLearning site for weeks 2, 4, 6 and 10. Minimum two critiquing replies to other students submissions per each online submission

Assessment Criteria

Each marked discussion (out of 10 % for a total of 20 %) will be assessed as follows:

1. Demonstrated understanding of the topic being discussed inclusive of materials reviewed such as relevant readings (4 marks)

2. Expression of a cohesive argument to make an original/novel observation of the topic area supported by literature/policy within word limit (4 marks)

3. Engaging, interacting and facilitating a constructive discussion with other students (2 Mark)

Subject Learning

Outcomes Assessed

1,2,3,4

Method of Submission

Four individual on line discussions to be submitted within nominated section on the HAS 954 eLearning site for weeks 2, 4, 6, and 10.

Assessment 2

Online debate

Due Date

Part A: Debate on line – Group submission around group position due 26 April, 1800 hrs

Part B: Debate on line – Group rebuttal on opposing submission due 10 May 2020, 1800 hrs

Description

Online debate (30%)

Part A

Group position on food choice pattern (20%): Part A of this assessment item is group work submission. Students will be assigned to work in pairs or a group of 3 people during the workshop in week 2 around an assigned statement (provided by tutor) on a food choice patterns e.g. veganism, flexitarian, paleo. Your group will debate against another group on the assigned statement on the food choice pattern and will be designated as either for or against the assigned statement. You will need to develop your argument based on an evidence based ethical position. Each group is expected to organise their own meeting times and record meeting notes for each meeting inclusive of action points for each member through Moodle Chat Room.

The group submission (Part A) needs to be based on factual scientific information, review of any appropriate statistics or data on the food choice pattern being investigated and any environmental, historical, social, cultural, economic or political factors (supported by evidence) that might have influenced the adoption or rejection of the food choice pattern being investigated. Each group must identify what part of the argument each member is to investigate. Each group member will then prepare and present their arguments in written form. The final submission for the group needs to include a cohesive argument based on the group members’ investigations, topped and tailed with the group’s overarching position.

Each group member needs to prepare a written argument agreed with the group to enable a clear cohesive argument for the group to be submitted. The summaries from each group member will be combined as a group assessment and submitted through Turnitin in your Moodle site. Ensure all meeting notes are posted to your Moodle Chat Room.

Part B

Online debate rebuttal (10%): Part B of this assessment will be a group rebuttal report on the opposing team’s position on the food choice pattern debated. The final submission for the rebuttal needs to include each group member’s response combined into one submission inclusive of references. The Rebuttal will be submitted through Turnitin in your Moodle site.

Both Part A and B need group submissions needs to be structured as per Assessment Criteria below.

Weighting

30 % of final Grade

Part A Group position (20%)

Part B Group Rebuttal (10%)

Format / Length / Duration

Two group submissions from each group.

Part AGroup submission around group position

Each group will submit a single document (1500 words maximum not including references). This single document needs to include each group members agreed argument (expect 500 - 750 words per group member not including references).

Part BGroup Rebuttal

Each group will submit a single document (750 words maximum not including references). This single document needs to include each group members agreed rebuttal argument (expect 200 - 375 words per group member not including references).

Format of both submissions to be double line spaced and minimum of 12 point font and submitted through Turnitin by the due date.

Assessment Criteria

Part AGroup submission around group position (20 %) assessment criteria as follows:

1. Comprehensive identification of the group’s position for the food choice pattern being investigated inclusive of any environmental, historical, social, cultural, economic or political factors that might have influenced the adoption or rejection of the food choice pattern being investigated

2. Demonstrated ability to clarify the evidence inclusive of peer reviewed literature, appropriate statistics or data on the food choice pattern, and any relevant policy, economic or regulation that supports or opposes the food choice being investigated.

3. Demonstrated ability to develop a coherent argument inclusive of all members’ perspectives.

4. Report layout, grammar, quality of references, and correct referencing according the Harvard style guide

5. Group Meeting minutes, notes and action point/s summary for the group meetings also need to be submitted through Moodle Chat room by the due date.

Part BGroup Rebuttal (10%)

1. Comprehensive professional response to the opposing group’s presented argument using evidenced sourced for Part A

2. Demonstrated ability to clarify the group’s final position.

3. Demonstrated ability to develop a coherent rebuttal inclusive of all members’ perspectives.

4. Report layout, grammar, quality of references, and correct referencing.

5. Group Meeting minutes, notes and action point/s summary for the group meetings also need to be submitted through Moodle Chat room by the due date.

Please note: all group members are equally responsible for the quality of the work produced by the group. Each group member needs to attend group meetings through online platform for example Adobe Connect Lounge Practice rooms set up in Moodle and should read through the material being submitted for the group assignment. Peer marking may be used if there are problems with group dynamics. However, any issues need to be discussed with the subject coordinator two weeks before the due date for the work.

Subject Learning

Outcomes Assessed

2,3

Method of Submission

Part A Group position and Group meeting notes to be submitted to Subject Coordinator via Moodle Assignment on 26 April 202 by 1800 hrs

Part B Group rebuttal position and Group meeting notes to be submitted to Subject Coordinator via Moodle Assignment on 10 May 2020 by 1800 hrs

The Group position, Group meetings and Group rebuttal is to be submitted via Turnitin links in the elearning site. That is, Group position, Group meetings and Group rebuttal assessment tasks have been set up to be checked by Turnitin, a tool for checking if it has unreferenced content. You can submit your assessment task to Turnitin prior to the due date and Turnitin will give you an originality report. You can then make any changes that may be required and re-submit you final version by the due times on the 26^th April (Part A) and

10^th May (Part B).

Assessment 3

Group presentation on examination and critique of identified social response to food environmental challenges

Due Date

Part A: Group presentation during nominated time starting week 12

Group presentation summary due online on 26^th May 2020 by 1330 hrs

Part B: Individual report Sunday 31^st May 2020, 2300 hrs

Description

Part A

Group presentation (20%): Part A of this assessment item is group work.

Students will be assigned to work in pairs or a group of 3 people in the workshop in week 2. Each group will be assigned an identified social response to a food environment challenge. Each group is expected to organise their own meeting times and record meeting notes for each meeting inclusive of action points for each member through Moodle Chat Room. The presentation needs to be based on factual scientific information, review of current statistics on the social response to the food environment challenge being investigated and any appropriate historical, social, cultural, environmental, economic, political influence underpinning the response. The presentation must also account for any ethical, policy or regulation issues that might need to be addressed to support an efficient, equitable and sustainable approach to be delivered. Each group member needs to prepare and present their arguments orally and in written form. Written form for each group member consists of ½ - 1page of the main points and references used. The summaries will be combined as a group assessment and submitted through Turnitin. A soft copy of PowerPoint presentation slides and the written meeting notes are to be submitted via Moodle before the presentation is conducted.

Part B

Individual report (30%): Part B of this assessment will be a 1500 word individual report on the social response to the food environment challenge you have been assigned. The report needs to be structured as per Assessment Criteria as follows.

Weighting

50 % of final Grade

Part A Group presentation (20%)

Part B Individual Report (30%)

Format / Length / Duration

12 minute group presentation in workshop 6 (3 minutes per group member and 3 minutes for group questions for expected 12 minutes per group of 3 members). Presentations are expected to use PowerPoint. Groups are expected to provide max. ½ page of main points (with references) per group member and a complete copy of Power Point slides presented PLUS copy of group meeting notes.

Individual report. 2000 words maximum (excluding references) report to be double line spaced and minimum of 12 point font and submitted through Turnitin by the due date.

Assessment Criteria

Part A Group presentation (20 %) assessment criteria as follows:

1. Presentation skills

a) Use of aids (if relevant) and verbal delivery across the team. This includes the ability to respond to any questions

b) Content of the presentation

c) Ability to present scientifically based information and engage the class

2. Written material

Each group will submit one group summary report. The group summary report needs a title page identifying the social response to the food environment challenge being investigated and the group membership student details. Each student is expected to contribute a ½ -1 page summary of their individual main points and the associated references each student has used to support their points presented. A soft copy of PowerPoint presentation slides and the written meeting notes are to be submitted via Moodle before the presentation is conducted.

Please note: all group members are equally responsible for the quality of the work produced by the group. Each group member needs to attend group meetings through online platform for example Adobe Connect on Moodle and should read through the material being submitted for the group assignment.

Peer marking may be used if there are problems with group dynamics. However, any issues need to be discussed with the subject coordinator two weeks before the due date for the work

Part B Individual report (30%)

1. Comprehensive identification of the social response to the food environment challenge the student has been assigned to investigate and critical review of the key aspects that need to be addressed.

2. Demonstrated ability to clarify the impact of the social response to the food environment challenge to enhance or worsen the issue it has been designed to address, and ability to clarify social, cultural, environmental, economic, political elements might be strengthened or changed to support better health ethically and sustainability in the population being reviewed.

3. Critical discussion around evidence based approaches inclusive of theoretical evidence to address the issues identified (in Part B 1 and 2) for the social response to the food environment challenge being investigated inclusive of the potential strengths and weaknesses of the approach/s reviewed.

4. Report layout, grammar, quality of references, and correct referencing style

Subject Learning

Outcomes Assessed

2-5

Method of Submission

PowerPoint slides and Group meeting notes to be submitted to Subject Coordinator via Moodle Assignment on 26^th May 2020

The Group Presentation Summary and the Individual Report is to be submitted via Turnitin links in the elearning site. That is, the Group Presentation Summary and the Individual Report assessment tasks have been set up to be checked by Turnitin, a tool for checking if it has unreferenced content.

You can submit your assessment task to Turnitin prior to the due date and Turnitin will give you an originality report. You can then make any changes that may be required and re-submit you final version by the due times on the 31^st May 2020.

Grade

Mark

(%)

Descriptor

High

Distinction

HD

85-100

For performance that provides evidence of an outstanding level of attainment of the relevant subject learning outcomes, demonstrating the attributes of a distinction grade plus (as applicable) one or more of the following:

consistent evidence of deep and critical understanding

substantial originality and insight in identifying, generating and communicating competing arguments, perspectives or problem-solving approaches

critical evaluation of problems, their solutions and their implications

use of quantitative analysis of data as the basis for deep and thoughtful judgments, drawing insightful, carefully qualified conclusions from this work

creativity in application as appropriate to the discipline

eloquent and sophisticated communication of information and ideas in terms of the conventions of the discipline

consistent application of appropriate skills, techniques and methods with outstanding levels of precision and accuracy

all or almost all answers correct, very few or none incorrect

Distinction

D

75-84

For performance that provides evidence of a superior level of attainment of the relevant subject learning outcomes, demonstrating the attributes of a credit grade plus (as applicable) one or more of the following:

evidence of integration and evaluation of critical ideas, principles, concepts and/or theories

distinctive insight and ability in applying relevant skills, techniques, methods and/or concepts

demonstration of frequent originality in defining and analysing issues or problems and providing solutions

fluent and thorough communication of information and ideas in terms of the conventions of the discipline

frequent application of appropriate skills, techniques and methods with superior levels of precision and accuracy

most answers correct, few incorrect

Credit

C

65-74

For performance that provides evidence of a high level of attainment of the relevant subject learning outcomes, demonstrating the attributes of a pass grade plus (as applicable) one or more of the following:

evidence of learning that goes beyond replication of content knowledge or skills

demonstration of solid understanding of fundamental concepts in the field of study

demonstration of the ability to apply these concepts in a variety of contexts

use of convincing arguments with appropriate coherent and logical reasoning

clear communication of information and ideas in terms of the conventions of the discipline

regular application of appropriate skills, techniques and methods with high levels of precision and accuracy

many answers correct, some incorrect

Pass

P

50-64

For performance that provides evidence of a satisfactory level attainment of the relevant subject learning outcomes, demonstrating (as applicable) one or more of the following:

knowledge, understanding and application of fundamental concepts of the field of study

use of routine arguments with acceptable reasoning

adequate communication of information and ideas in terms of the conventions of the discipline

ability to apply appropriate skills, techniques and methods with satisfactory levels of precision and accuracy

a combination of correct and incorrect answers

Fail

F

<50

For performance that does not provide sufficient evidence of attainment of the relevant subject learning outcomes.

Technical Fail

TF

When minimum performance level requirements for at least one assessment item in the subject as a whole has not been met despite the student achieving at least a satisfactory level of attainment of the subject learning outcomes.

Satisfactory

S

Awarded for performance that demonstrates a satisfactory level of attainment of the relevant subject learning outcomes.

Unsatisfactory

U

Awarded for performance that demonstrates an unsatisfactory level of attainment of the relevant subject learning outcomes.

Assignment Value

Student Mark

Number of Days Late

Penalty (5% of

Total Possible

Mark)

Student Actual Mark

100

80

0

0

80

100

80

1

5

75

100

80

2

10

70

20

16

0

0

16

20

16

1

1

15

20

16

2

2

14

50

40

2

5

35

Location

Student Service Centre

Building 23, Room G21

Student Hub 41

Building 41, Ground floor

Schools served

School of Education

School of Geography and Sustainable Communities

School of Health and Society

School of Psychology

Telephone

+61 2 4221 3981

+61 2 4221 5962

Email

ssc@uow.edu.au

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9am – 5pm Monday to Friday

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Ask questions and receive a response within 1 business day

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1 hour appointment with an information specialist.

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