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214.131 Introduction to Food and Nutrition (15 credits)

An examination of the effect of social, cultural and psychological factors on food habits; a brief study of the composition of foodstuffs and the basic principles of human nutrition; an introduction to food safety and food preservation. Emphasis will be given to topics of current interest.

Details Details

  • Year: 2020
  • Mode: Internal
  • Semester: Semester One full semester
  • Location: Manawatu Campus
  • Coordinator: Dr Janet Weber
  • Subject: Health Sciences
  • College: College of Sciences

Online component Details

  • Online component: Partially Taught Online - As part of the course is taught online, Broadband access is required. In addition to accessing the Course Guide, students will be required to access core and supplementary digital study resources, contribute to discussion fora and complete online activities and assessment tasks. Learn more about Stream, our online learning environment.

Requirements Requirements help


  • Start Date: Monday 24 February, 2020
  • End date: Sunday 28 June, 2020

Withdrawal dates Requirements help

The last day to withdraw from this course:

  • Without financial penalty: Friday 6 March, 2020
  • Without academic penalty: Wednesday 27 May, 2020


Course fees for 2020

  • Domestic Students: NZD $862.50 *
  • International Students NZD $4,097.50 *

* This fee information is for estimation purposes only and includes New Zealand Goods and Services Tax. Actual fees payable will be finalised on confirmation of enrolment. The estimate does not include non-tuition fees. To view an estimate showing both tuition and non-tuition fees use the Fees Calculator. These fees only apply to 2020 enrolments. Domestic students may be eligible for free fees in their first year.

Learning outcomes Details

Students who successfully complete this course should be able to:

  1. Apply nutrition concepts to diets.
  2. Describe basic nutrition concepts, including the role of nutrients in the body and the foods sources of those nutrients.
  3. Demonstrate an understanding of current nutrition issues.
  4. Describe the New Zealand diet and the role of foods in nutrient provision, including variation in food intake and nutritional needs of population subgroups.
  5. Identify factors which influence food choice, and how they influence nutritional status.
  6. Demonstrate an understanding of safe food handling practices.
  7. Interpret information on food labels and relate to Food Standards Code.

Please note: Learning Outcomes are subject to change until the beginning of the semester in which the course is delivered.

Assessments Details

During this course, the following assessments will contribute to your final mark.

Assessment Learning outcomes assessed Weighting
1 Test 1, 2, 3, 4 30.0%
2 Written Assignment 3 30.0%
3 Exam College/GRS-based (not centrally scheduled) 1, 2, 3, 4, 5, 6, 7 40.0%

Please note: Assessment weightings are subject to change until the beginning of the semester in which the course is delivered.

* Specific dates for assessments will be finalised in information provided on Stream at the start of the Course.

Completion requirements

All assessments are compulsory.


It is recommended that textbooks are purchased no sooner than 7 weeks prior to the semester start date as textbooks can be subject to change.

  • Understanding Nutrition Australia And New Zealand Edition
    Author: Whitney, E.N., Rolfes, S.R., Crowe, T., Cameron-Smith, D. & Walsh, A.
    ISBN: 9780170242431
    Edition: 4ed 2019

Campus Books stock textbooks and legislation. Current second-hand textbooks are also bought and sold. For more information visit Campus Books

Class timetable

There is no timetable information available for this offering.

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