Whanganui Girls' College

Our Programmes

Food and Nutrition

Food and Nutrition in Years 9 and 10
The junior programmes are of one term’s duration and incorporate aspects of food technology and food and nutrition (home economics).

Students gain foundation knowledge in nutrition, skills to enhance personal health and well-being and an understanding of lifestyle factors and media influences that contribute to common diet-related problems within our communities.

Food products are designed and developed to meet the specific nutrition needs of healthy teenagers. Students are supported to become competent in basic practical food preparation and cookery skills.

Food and Nutrition in Year 11

This NCEA level one course builds on the knowledge and skills acquired in the junior programmes. Students strengthen their knowledge of food and nutrition by investigating people’s food choices that affect well-being and exploring and evaluating the options and consequences.

An appreciation of the diets and eating practices of people from other cultures is gained through a research assignment designed to celebrate individuality and affirm diversity. The key issues related to safe food handling are examined and strategies to minimise risks are analysed and practised in food preparation activities.
Students learn how to interpret the food and nutrition information appearing on product labelling and in food advertising and through this develop the skills to select appropriate health promoting foods.

Food and Nutrition in Year 12

This NCEA level two course explores topical nutrition issues of concern to New Zealanders. Students will become familiar with important pieces of recent research such as nutrition surveys and food intake studies in order to develop an understanding of the food choices and eating patterns of New Zealanders.
Initiatives carried out by local, national and international organizations to promote well-being are explored and evaluated in terms of their contribution to society.

Specific population groups such as vegetarians and sports people with high energy needs provide a focus for student assignments that require particular nutritional concerns to be addressed.

Food and Nutrition in Year 13

At level three, options exist for students to structure their programmes of learning within food and nutrition to meet particular needs or interests. Students may select either a nutrition based course or one with a food technology bias, depending on personal preferences and/or career intentions. Within a nutrition based programme students will study current nutrition issues affecting New Zealand society, the influence of media messages on food choices and how globalisation is affecting the food selection and health of New Zealanders. A food technology programme offers students the scope to work with a client to develop a food product or solution. This may range from creating menus for a restaurant or institution to planning and implementing a catering activity or developing a food product for a target market – the sky is the limit!