Note: This is an archived Handbook entry from 2011.
|Dates & Locations:|| |
This subject has the following teaching availabilities in 2011:Semester 1, Parkville - 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.
Study Period Commencement:
12.5 credit points in a first year Biology subject
|Recommended Background Knowledge:||Nil|
|Non Allowed Subjects:||Nil|
|Core Participation Requirements:||For the purposes of considering request for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005), and Students Experiencing Academic Disadvantage Policy, academic requirements for this subject are articulated in the Subject Description, Subject Objectives, Generic Skills and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the disability support scheme can be found at the Disability Liaison Unit website: http://www.services.unimelb.edu.au/disability/|
CoordinatorProf Frank Dunshea
Melbourne School of Land & Environment Student Centre
Ground Floor, Land & Food Resources (building 142)
Phone: 13 MELB (13 6352)
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%).|
|Prescribed Texts:||Information Not Available|
|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).|
Bachelor of Agriculture |
Bachelor of Science
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