WALTER SISULU UNIVERSITY
FACULTY OF SCIENCE, ENGINEERING AND TECHNOLOGY
DEPARTMENT OF APPLIED SCIENCE
QUALIFICATION: ND CONSUMER SCIENCE: FOOD AND NUTRITION
QUALIFICATION CODE: NDCSF1
SUBJECT: NUTRITION 111
SUBJECT CODE: NUT 31P1
STUDY GUIDE 2020
LECTURER: Ms’ T. MAFU
STUDENT NAME: __________________________________
STUDENT NUMBER: ________________________________
1
, MODULE 4: RELIGION AND DIET PATTERNS
5.1 FOOD TRADITIONS AND CHRISTIANITY
5.2 ORTHODOX JEWISH AND FOOD PATTERNS
5.3 MUSLIM FOOD
5.4 HINDU FOOD
2
, 5.1 CHRISTIANITY FOOD PATTERNS
LEARNING OUTLINE
Discuss the history of Christianity
Explain the dietary rules of different Christians
Describe the typical dishes and the preparation rules and effect on nutritional
Discuss the nutritional implications
Give the recommendations
Explain the importance of food production
LEARNING OUTCOMES
The student should have knowledge and insights into the influence of various
religions on the food choices of some people.
3
FACULTY OF SCIENCE, ENGINEERING AND TECHNOLOGY
DEPARTMENT OF APPLIED SCIENCE
QUALIFICATION: ND CONSUMER SCIENCE: FOOD AND NUTRITION
QUALIFICATION CODE: NDCSF1
SUBJECT: NUTRITION 111
SUBJECT CODE: NUT 31P1
STUDY GUIDE 2020
LECTURER: Ms’ T. MAFU
STUDENT NAME: __________________________________
STUDENT NUMBER: ________________________________
1
, MODULE 4: RELIGION AND DIET PATTERNS
5.1 FOOD TRADITIONS AND CHRISTIANITY
5.2 ORTHODOX JEWISH AND FOOD PATTERNS
5.3 MUSLIM FOOD
5.4 HINDU FOOD
2
, 5.1 CHRISTIANITY FOOD PATTERNS
LEARNING OUTLINE
Discuss the history of Christianity
Explain the dietary rules of different Christians
Describe the typical dishes and the preparation rules and effect on nutritional
Discuss the nutritional implications
Give the recommendations
Explain the importance of food production
LEARNING OUTCOMES
The student should have knowledge and insights into the influence of various
religions on the food choices of some people.
3
