Burnside High School Burnside High School

NCEA Level 2 Food and Nutrition

Course Description

Teacher in Charge: Mrs D. Jarrett.

Recommended Prior Learning

Level 1 Food and Nutrition and/or Health is an advantage.

Why study Food and Nutrition?

Nutrition is fundamental to developing a sense of well-being. The ability to effectively look after ourselves and our whānau and communities is a necessary life skill. Information about nutrition and healthy eating can be conflicting and confusing in our society today, and challenging for many. This course is based on the major focus of Food and Nutrition (Home Economics) and aims to empower students with the knowledge, understanding and skills they need to make good decisions for themselves regarding food choice and to understand the influences and determinants on their food choices from a community perspective.

Areas of study will include:

  • Nutrient requirements for individuals with a variety of specific needs e.g. teenage athletes, vegetarians. food allergies
  • Sustainable food practices e.g. local foods/farmers markets, community gardens, preservation
  • The issue of food security in New Zealand (people going hungry in our community)
  • The planning, safe preparation and service of low cost and nutritious family meals
  • The relationship between the determinants of health, our food choices and our wellbeing

NB See also: Hospitality: Food Technology and Hospitality: Food and Beverage for other foods based course options

Learning Areas:

Health and Physical Education, Technology

Assessment Information

All Internal Assessment tasks are written reports.


NCEA Level 3 Food and Nutrition

Students studying Food and Nutrition may be interested in food and/or health-related careers

Career Pathways

Cook, Cafe Worker, Cafe/Restaurant Manager, Chef, Dietitian, General Practitioner, Environmental/Public Health Officer, Food and Beverage Factory Worker, Food Technologist, Health and Safety Inspector, Health Promoter

Contributions and Equipment/Stationery

$42.00 for dry ingredients and other provisions which the school supplies Each student is also required to contribute the perishable ingredients to the weekly practical lesson. Stationery is an additional cost.