Comparative Nutrition and Digestion

Subject 200-266 (2009)

Note: This is an archived Handbook entry from 2009. Search for this in the current handbook

Credit Points: 12.50
Level: 2 (Undergraduate)
Dates & Locations:

This subject has the following teaching availabilities in 2009:

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: 72 hours
Total Time Commitment: Contact hours: 72. Estimated total time commitment (including non-contact time): 120 hours.
Prerequisites: None
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: http://services.unimelb.edu.au/disability

Coordinator

Assoc Prof Julian Hill
Subject Overview:

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.
Objectives:

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
  • and familiar with computer based nutritional models and simulations to solve complex nutritional problems.
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%).
Prescribed Texts: None
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
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 ot 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.
Notes: This subject is available for science credit to students enrolled in the BSc (new degree only).

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