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Food for a Healthy Planet III (UNIB30010)
Undergraduate level 3Points: 12.5On Campus (Parkville)
For information about the University’s phased return to campus and in-person activity in Winter and Semester 2, please refer to the on-campus subjects page.
About this subject
- Overview
- Eligibility and requirements
- Assessment
- Dates and times
- Further information
- Timetable(opens in new window)
Contact information
Semester 1
Please refer to the LMS for up-to-date subject information, including assessment and participation requirements, for subjects being offered in 2020.
Overview
Availability | Semester 1 |
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Fees | Look up fees |
Food is a basic human need. Close to 800 million people suffer from chronic hunger. The world’s farmers grow enough food to feed everyone, but it is not properly distributed. At the same time, over a billion people are suffering from diet related illness due to the availability of energy-dense, nutrient-poor foods. By 2050 the world’s population will increase by two or three billion, which will likely double the demand for food. The resources required to grow food are becoming scarce and climate change has the potential to irreversibly damage the natural resource base on which agriculture depends. Through engaging experts from across multiple disciplines, Food for a Healthy Planet subjects explore the global mega trends that are impacting on human health and planetary health and teach students about the impact food choices might have on their health and on the environment. Food for a Healthy Planet III will cover:
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Nutrition for optimal health
- Nutrition for brain health
- Nutrition for good mental health
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Food security
- The food security of minority groups in Australia
- The role of women in global food security
- International aid
- Solutions to global environmental challenges
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Approaches to sustainable food production & consumption
- Sustainable diets
- Plant based diets and meat alternatives
- Ethical issues in food production such as animal welfare
Intended learning outcomes
Students who have successfully completed this course will be able to:
- Articulate and communicate knowledge on diverse topics related to food
- Have a deep understanding on the complex nature of food, its components and their effects on human health
- Have developed an appreciation of the role of food security in communities
- Appreciate the relationships between food, culture and identity
Generic skills
This subject encompasses particular generic skills. On completion of the subject, students should be able to:
• Think critically and organise knowledge
• Derive, interpret and analyse information from primary and secondary sources
• Demonstrate awareness of and ability to utilise appropriate communication technology
• Demonstrate both written and oral communication skills
• Participate in a discussion group and develop a logical argument to support a particular position
• Participate effectively as a member of a team
• Plan work, use time effectively and manage small projects
Last updated: 7 September 2023
Eligibility and requirements
Prerequisites
None
Corequisites
None
Non-allowed subjects
None
Inherent requirements (core participation requirements)
The University of Melbourne is committed to providing students with reasonable adjustments to assessment and participation under the Disability Standards for Education (2005), and the Assessment and Results Policy (MPF1326). Students are expected to meet the core participation requirements for their course. These can be viewed under Entry and Participation Requirements for the course outlines in the Handbook.
Further details on how to seek academic adjustments can be found on the Student Equity and Disability Support website: http://services.unimelb.edu.au/student-equity/home
Last updated: 7 September 2023
Assessment
Due to the impact of COVID-19, assessment may differ from that published in the Handbook. Students are reminded to check the subject assessment requirements published in the subject outline on the LMS
Description | Timing | Percentage |
---|---|---|
Assignment 1 due approximately week 5
| Week 5 | 25% |
Assignment 2 due approximately week 8
| Week 8 | 25% |
Examination
| End of semester | 50% |
Last updated: 7 September 2023
Dates & times
- Semester 1
Principal coordinator Julia Steenkamp Mode of delivery On Campus (Parkville) Contact hours 24 hours of lectures and 12 hours of tutorials. A total of 36 hours. Total time commitment 170 hours Teaching period 2 March 2020 to 7 June 2020 Last self-enrol date 13 March 2020 Census date 30 April 2020 Last date to withdraw without fail 5 June 2020 Assessment period ends 3 July 2020 Semester 1 contact information
Time commitment details
170 Hours
Last updated: 7 September 2023
Further information
- Texts
Prescribed texts
There are no specifically prescribed or recommended texts for this subject.
- Related Handbook entries
This subject contributes to the following:
Type Name Breadth Track Feeding the World's Population Breadth Track Wine and Food - Breadth options
This subject is available as breadth in the following courses:
- Bachelor of Arts
- Bachelor of Biomedicine
- Bachelor of Commerce
- Bachelor of Design
- Bachelor of Environments
- Bachelor of Fine Arts (Acting)
- Bachelor of Fine Arts (Animation)
- Bachelor of Fine Arts (Dance)
- Bachelor of Fine Arts (Film and Television)
- Bachelor of Fine Arts (Music Theatre)
- Bachelor of Fine Arts (Screenwriting)
- Bachelor of Fine Arts (Theatre)
- Bachelor of Fine Arts (Visual Art)
- Bachelor of Music
- Bachelor of Science
- Available through the Community Access Program
About the Community Access Program (CAP)
This subject is available through the Community Access Program (also called Single Subject Studies) which allows you to enrol in single subjects offered by the University of Melbourne, without the commitment required to complete a whole degree.
Entry requirements including prerequisites may apply. Please refer to the CAP applications page for further information.
- Available to Study Abroad and/or Study Exchange Students
This subject is available to students studying at the University from eligible overseas institutions on exchange and study abroad. Students are required to satisfy any listed requirements, such as pre- and co-requisites, for enrolment in the subject.
Last updated: 7 September 2023