Unit 3

Food Issues for Refugees in Countries of Origin and Australia

Unit Descriptor

This unit provides information regarding the usual foods consumed and eating patterns of refugees in their countries of origin/transition. It explores the issues and difficulties that may arise on arrival in Australia where familiar foods may be less available.

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Employability Skills

The unit contains Employability Skills

Application of the Unit This unit will be used by health workers, teachers, volunteers, government  departments and organisations that are providing support services for migrants, refugees and asylum seekers
Competency Field

While the unit is directly related to Community Services the unit is also related to:

  • Health
  • Local Government
  • Public sector
  • Retail services
  • Humanitarian
 Element  Performance Criteria
3.1 Knowledge of familiar foods and eating patterns in countries of origin 

1.1   Identify some of the influences on food choices
1.2   Explain the importance of familiar foods
1.3   Describe some of the food habits of people from South
         Sudan and Afghanistan
1.4   Describe the impact of changes in lifestyle on people's
        eating patterns.
1.5   Use knowledge of specific religious requirements in
        planning catering for an event or activity.
1.6   Describe the effect of a changed environment on an
        individual's eating habits.
1.7   Identify some of the barriers to finding familiar foods in
        Australia for a newly arrived refugee.
1.8   Use skills to find out about the food and eating habits of
        people from other countries.
1.9   Explain some of the difficulties migrants experience in
        finding familiar or acceptable foods.
1.10 Be aware places that stock and supply some of the more
         unusual foodstuffs that may of importance to a particular
         community group.  
 

3.2 The impact of the Australian experience on food access and consumption  2.1   Describe and explain some of the issues facing refugees in
         identifying, preparing and storing unfamiliar foods.
2.2   Explain the difficulties in asking for everyday food or
         services without appropriate language skills 
2.3   Explain the difficulties involved in negotiating food and
         cultural norms
2.4   Explain the concept of some foods being ‘high status' items
         and the implications of this for food choices.
2.5   Take an individual's cultural background and desires into
        consideration before giving advice on health practices.
2.6   Describe the arrangements made locally for food supply on
        arrival.
2.7   Engage with refugees in exploring ways of preparing foods.