Comparative Nutrition

Subject 208-201 (2008)

Note: This is an archived Handbook entry from 2008.Search for this in the current handbook

Credit Points: 12.500
Level: Undergraduate
Dates & Locations:

This subject has the following teaching availabilities in 2008:

Semester 2, - Taught on campus.
Pre-teaching Period Start not applicable
Teaching Period not applicable
Assessment Period End not applicable
Last date to Self-Enrol not applicable
Census Date not applicable
Last date to Withdraw without fail not applicable

Timetable can be viewed here. For information about these dates, click here.
Time Commitment: Contact Hours: Twenty-four hours lectures, 12 hours tutorials and 36 hours of practical work, with computer-aided learning enhancement
Total Time Commitment: Not available
Prerequisites: 202-101 Chemistry for Land and Food Resources or 610-141 Chemistry; 202-103 Biology for Land and Food Resources or 650-141 Biology of Cells and Organisms.
Corequisites: None
Recommended Background Knowledge: None
Non Allowed Subjects: None
Core Participation Requirements:

For the purposes of considering request for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005), and Student Support and Engagement Policy, academic requirements for this subject are articulated in the Subject Overview, Learning Outcomes, Assessment and Generic Skills sections of this entry.

It is University policy to take all reasonable steps to minimise the impact of disability upon academic study, and reasonable adjustments will be made to enhance a student's participation in the University's programs. Students who feel their disability may impact on meeting the requirements of this subject are encouraged to discuss this matter with a Faculty Student Adviser and Student Equity and Disability Support:


Dr Julian Hill
Subject Overview:

At the end of the subject the students should be able to:

  • understand the physiological and metabolic basis of nutritional ­requirements;

  • understand the nutritional qualities of particular classes of feedstuffs;

  • understand the principles of feed evaluation and ration formulation;

  • be familiar with principles and practices in diagnosis of nutritional inadequacies and nutrition-related diseases;

  • be familiar with commonly used computer-based nutritional models;

  • have used simulation models in solving nutritional problems;

  • be able to formulate rations for particular classes of animal; and

  • be able to formulate supplements for animals under specified nutritional circumstances.

An understanding of basic nutrition is a prerequisite for subsequent courses in the animal sciences stream and enables the student to appreciate (a) the significance to animal production of many other subjects in the course and (b) the nutritional quality criteria in production and processing of human foods and animal feeds.

Content includes:

  • nutrition and energy metabolism, basic nutritional and bioenergetic ­concepts;

  • the nutrients, their chemical and physical properties, digestion, metabolism, and metabolic roles and interactions; their supply and availability in feedstuffs;

  • nutritional requirements of animals;

  • the central role in animal production of efficiency of conversion of feeds to desired products;

  • food resources: identification and utilisation in meeting nutritional needs of domestic animals and humans; and

  • basic ration formulation and problem solving in nutrition.

Assessment: Three-hour examination (40%) and three practical assignments equivalent to 2500 words (each worth 20%).
Prescribed Texts: None
Recommended Texts:

  • Animal Nutrition, 5th edn (McDonald, Edwards, Greenhalgh and Morgan), Longman Scientific, Harlow
Breadth Options: This subject is a level 2 or level 3 subject and is not available to new generation degree students as a breadth option in 2008.
This subject or an equivalent will be available as breadth in the future.
Breadth subjects are currently being developed and these existing subject details can be used as guide to the type of options that might be available.
2009 subjects to be offered as breadth will be finalised before re-enrolment for 2009 starts in early October.
Fees Information: Subject EFTSL, Level, Discipline & Census Date
Generic Skills:

Information Not Available


This subject involves the use of animals in experiments. Students should be aware that these experiments are an essential part of the course and exemption from this component is not possible.

Related Course(s): Bachelor of Agricultural Science
Bachelor of Agricultural Science
Bachelor of Animal Science and Management
Bachelor of Food Science

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