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Food For a Healthy Planet II (UNIB20014)
Undergraduate level 2Points: 12.5Dual-Delivery (Parkville)
From 2023 most subjects will be taught on campus only with flexible options limited to a select number of postgraduate programs and individual subjects.
To learn more, visit COVID-19 course and subject delivery.
About this subject
- Overview
- Eligibility and requirements
- Assessment
- Dates and times
- Further information
- Timetable(opens in new window)
Contact information
Semester 2
Overview
| Availability | Semester 2 - Dual-Delivery |
|---|---|
| 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 II is:
- Nutrition for optimal health
- Good nutrition for all ages
- Sports nutrition
- Diet-disease relationships
- Food allergies
- Undernutrition in developing countries
- Food insecurity in Australia
- Food safety
- Fundamental concepts in the economics of food production
- Applying economic theory to analyse food prices
- Global environmental challenges such as effects of climate change, overfishing of the oceans and scarcity of water
- Production of food in a changing environment
- Organic food production
- Importance of bees for crop production
- Genetic modification
- Introduction to the ethics of food production
Intended learning outcomes
At the completion of this subject, students will be able to:
- Analyse the nutritional benefits of a range of foods
- Incorporate consideration of global food politics, security and sustainability in applying expertise in other knowledge domains
- Critically evaluate use of biotechnology in production, safety and quality of food for a healthy planet
Generic skills
- The ability to develop interdisciplinary knowledge and across broad discipline areas
- The ability to examine and evaluate critically information from a variety of sources and assess its quality and relevance to issues under discussion
- The ability to write a logically argued and well researched essay
- The ability to develop as a well-informed citizen better able to contribute to their community
Last updated: 3 June 2023
Eligibility and requirements
Prerequisites
None
Corequisites
None
Non-allowed subjects
None
Recommended background knowledge
At least 50 points of prior university education in any field.
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: 3 June 2023
Assessment
| Description | Timing | Percentage |
|---|---|---|
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: 3 June 2023
Dates & times
- Semester 2
Principal coordinator Mohan Singh Coordinator Nanette Esparon Mode of delivery Dual-Delivery (Parkville) Contact hours 48 hours including two one-hour lectures and a one-hour tutorial per week Total time commitment 170 hours Teaching period 25 July 2022 to 23 October 2022 Last self-enrol date 5 August 2022 Census date 31 August 2022 Last date to withdraw without fail 23 September 2022 Assessment period ends 18 November 2022 Semester 2 contact information
Time commitment details
170 hours in total
Last updated: 3 June 2023
Further information
- Texts
Prescribed texts
A reading pack will be produced and made available as hard copy or through the LMS online.
- 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: 3 June 2023