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Food for a Healthy Planet (UNIB10009)
Undergraduate level 1Points: 12.5Online
Please refer to the return to campus page for more information on these delivery modes and students who can enrol in each mode based on their location.
About this subject
- Overview
- Eligibility and requirements
- Assessment
- Dates and times
- Further information
- Timetable(opens in new window)
Contact information
Semester 1
Overview
Availability | Semester 1 - Online |
---|---|
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 teaches students about the impacts food choices might have on their health and on the environment.
Food for a Healthy Planet will cover:
- The fundamentals of nutrition for optimal health
- Macronutrients and micronutrients
- Evolution of the human diet
- Overweight and obesity
- An introduction to global food security
- An exploration of global environmental challenges such as climate change
- Fundamentals of sustainable food production and consumption
- Economics of food production
Intended learning outcomes
At the completion of this subject, students will be able to:
- Understand global food supply, demand and nutrition in an inter-related multidisciplinary fashion
- Analyse global factors affecting food security
- Critically evaluate global food supply, demand and nutrition policies
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 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 participate in small group projects
Last updated: 11 April 2024
Eligibility and requirements
Prerequisites
None
Corequisites
None
Non-allowed subjects
None
Recommended background knowledge
This subject is a level 1 University wide breadth subject. It will serve as a foundation subject for another two broadening subjects in Food Science: Food Chemistry, Biology and Nutrition (FOOD20003), and Advanced Food Analysis (FOOD30008).
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: 11 April 2024
Assessment
Description | Timing | Percentage |
---|---|---|
Forum Report
| Week 8 | 25% |
Mid-semester test
| Week 6 | 25% |
Examination
| End of semester | 50% |
Hurdle requirement: Students must attend 8 out of 10 tutorials. | N/A |
Last updated: 11 April 2024
Dates & times
- Semester 1 - Online
Principal coordinator Mohan Singh Coordinator Nanette Esparon Mode of delivery Online Contact hours 48 hours including two one-hour lectures and a one-hour tutorial per week Total time commitment 170 hours Teaching period 1 March 2021 to 30 May 2021 Last self-enrol date 12 March 2021 Census date 31 March 2021 Last date to withdraw without fail 7 May 2021 Assessment period ends 25 June 2021 Semester 1 contact information
Time commitment details
170 hours
Last updated: 11 April 2024
Further information
- Texts
Prescribed texts
There is no recommended text for this subject. Students are required to purchase the Student Reader for this subject from the book shop.
- Related Handbook entries
This subject contributes to the following:
Type Name Major Sustainable Production 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 (Production)
- 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: 11 April 2024