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Food for a Healthy Planet III (UNIB30010)
Undergraduate level 3Points: 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 |
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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 teaches students about the impacts food choices might have on their health and on the environment.
Indicative content for Food for a Healthy Planet III is:
Nutrition for the Brain
- The importance of nutrition for brain health
- Food and mood
- Gut microbiota
An in-depth study of food security
- The food security of minority groups in Australia
- The role of women in global food security
- International aid
Approaches to solving resource scarcity and climate change
- Sustainable Intensification
- Genetic Modification
Food choices in a changing environment
- Sustainable diets
- Plant based diets and meat alternatives
Advanced topics in the ethics of food production
Intended learning outcomes
Students who have successfully completed this subject will be able to:
- Articulate and communicate knowledge on diverse topics related to food, nutrition, food animal welfare, human health and sustainable food production systems
- Identify and assess complex interrelationships between human dietary choices and global environmental health
- Analyse threats to food security and sustainability in the face of challenges posed by climate change and evaluate strategies to address and mitigate these threats
- Demonstrate how working across disciplinary boundaries is key to solving global complex socio-environmental and sustainability challenges
- Appraise the complex relationships between food and cultural identity in multicultural communities
Generic skills
• 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 and use time effectively
Last updated: 19 April 2024
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: 19 April 2024
Assessment
Description | Timing | Percentage |
---|---|---|
Mid semester test
| Week 5 | 20% |
Written assignment due approximately week 8
| Week 8 | 20% |
Examination
| End of semester | 50% |
Tutorial participation Students are expected to participate in a minimum of five tutorials and will be assessed on their contributions to discussions based on reading materials and small group discussions, problem solving and debating, for example | 1-hour weekly tutorials throughout semester | 10% |
Last updated: 19 April 2024
Dates & times
- Semester 1 - Online
Principal coordinator Rachel Carey Mode of delivery Online Contact hours Lectures – 2 hours per week (24 hours total) Tutorials – 1 hour per week for 10 weeks 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
Last updated: 19 April 2024
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 (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: 19 April 2024