Food for a Healthy Planet III

Subject UNIB30010 (2012)

Note: This is an archived Handbook entry from 2012.

Credit Points: 12.50
Level: 3 (Undergraduate)
Dates & Locations:

This subject has the following teaching availabilities in 2012:

Semester 1, Parkville - 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: 36 hours Seminar, 12 hours Tutorials
Total Time Commitment:

124 Hours

Prerequisites: None
Corequisites: None
Recommended Background Knowledge: None
Non Allowed Subjects: None
Core Participation Requirements:

It is University Policy to take all 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 they have a disability that will impact on meeting the requirements in this subject are encouraged to discuss this matter with the Subject Coordinator and the Disability Liaison Unit.


Dr Kate Howell


Melbourne School of Land & Environment Student Centre
Ground Floor, Land & Food Resources (building 142)

Phone: 13 MELB (13 6352)

Subject Overview:

Food for a Healthy Planet III explores aspects of food at nutritive, community and cultural levels. Food is essential to human life on Earth, and is inextricably bound up in our biology, culture and beliefs. Food for a Health Planet III examines these issues in terms of scale and considers the levels of physiology, the environment and across cultures. The subject examines the molecules which make up food and their health effects, additives, and what we know about their wholesomeness and usefulness. Current trends in food and nutrition will be discussed. Community level interactions with food will be considered by examining food security within our society in terms of how urban environments impact food security, including access to fresh, healthy and safe foods. Finally, cultural relationships with food are examined. Economic aspects of food aid, modern relationships to food, and anthropological approaches to food and sustainable human societies will be discussed.


Students who have successfully completed this course will be able to;
- Articulate and communicate knowledge on diverse topics related to food
- Have a deep understanding on the components of food and their effects on human health
- Have developed an appreciation of the role of food security in communities
Appreciate the relationships between food, culture and identity


2 x Essays, 1,500 words each, Due Week 5 and 8 - 50%, and a Final Examination, due during the final examination period - 50%.

Prescribed Texts:

A subject reader will be 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
Generic Skills:

This subject encompasses particular generic skills. On completion of the subject, students should be able to:
• Think critically and organise knowledge
• Derive, interpret and analyse information from primary and secondary sources
• Demonstrate awareness of and ability to utilise appropriate communication technology
• Demonstrate both written and oral communication skills
• Participate in a discussion group and develop a logical argument to support a particular position
• Participate effectively as a member of a team
• Plan work, use time effectively and manage small projects

Related Breadth Track(s): Wine and Food
Feeding the World's Population

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