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Comparative Nutrition and Digestion (ANSC20002)
Undergraduate level 2Points: 12.5On Campus (Parkville)
You’re currently viewing the 2024 version of this subject
Overview
Availability | Semester 2 |
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This subject allows students to develop an awareness of the major physiological processes and metabolic basis of nutritional requirements; to understand the nutritional qualities of food, and develop skills to ensure a balanced diet can be formulated for a range of mammals; to be familiar with the impact of dietary imbalances; and to understand the role of food in behavioural, psychological and social contexts.
Intended learning outcomes
On completion of this subject students should be aware of:
- The physiological and metabolic basis of nutritional requirements
- The nutritional qualities of particular categories of food
- The principles and practices of feed evaluation and ration formulation
- The principles and diagnosis of nutritional imbalances and/or malnutrition
- Be familiar with computer based nutritional models and simulations to solve complex nutritional problems
Generic skills
On completion of the subject the students should have developed the following generic skills:
- Academic excellence
- Greater in-depth understanding of scientific disciplines and of the practical and ethical aspects of working in the nutrition industry
- The student's flexibility and level of transferable skills should be enhanced through improved time management
- Enhanced ability to communicate their ideas effectively in both written and verbal formats
Last updated: 10 December 2024