Note: This is an archived Handbook entry from 2009. Search for this in the current handbook
|Dates & Locations:|| |
This subject has the following teaching availabilities in 2009:Semester 2, - Taught on campus.
Timetable can be viewed here. For information about these dates, click here.
|Time Commitment:||Contact Hours: 72 hours |
Total Time Commitment: Contact hours: 72. Estimated total time commitment (including non-contact time): 120 hours.
|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: http://services.unimelb.edu.au/disability
CoordinatorAssoc Prof Julian Hill
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.
On completion of this subject students should be aware of:
|Assessment:||Three-hour written final examination (50%). Computer simulation assessment of 4000 words equivalent (50%)( with 3 stage assessment strategy, submission at week 4 (10%), week 7 (15%) and week 12 (25%).|
|Breadth Options:|| |
This subject potentially can be taken as a breadth subject component for the following courses:
You should visit learn more about breadth subjects and read the breadth requirements for your degree, and should discuss your choice with your student adviser, before deciding on your subjects.
|Fees Information:||Subject EFTSL, Level, Discipline & Census Date|
On completion of the subject the students should have developed the following generic skills:
|Notes:||This subject is available for science credit to students enrolled in the BSc (new degree only).|
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