Comparative Nutrition and Digestion

This subject has the following teaching availabilities in 2015:

170 hours.

Either of the above

AND

12.5 credit points in a first year Biology subject

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

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:

• 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 be familiar with computer based nutritional models and simulations to solve complex nutritional problems.

Two-hour written final examination (50%), computer simulation and written assessment of 2000 words equivalent (50%) (with 3 stage assessment strategy, submission at approximately week 4 (10%), approximately week 7 (15%) and approximately week 12 (25%)).

This subject potentially can be taken as a breadth subject component for the following courses:

• Bachelor of Arts
• Bachelor of Commerce
• Bachelor of Environments
• Bachelor of Music

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.

On completion of the subject the students should have developed the following generic skills:

• academic excellence;
• greater in-depth understanding of scientific disciplines and of 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.

This subject is available for science credit to students enrolled in the BSc (new degree only).

Q Fever

Students enrolling in the Faculty of Veterinary and Agricultural Sciences are advised that some courses of study may put them at an increased risk of contracting Q Fever. Q Fever is a relatively common preventable condition which, while rarely fatal, can cause a severe acute illness and can result in damage to heart valves and chronic fatigue. It is recommended that students consider undertaking screening and vaccination for Q Fever prior to commencement of study. Students may be required to provide proof of vaccination prior to undertaking some coursework. Your course coordinator will advise you of this requirement prior to commencement of the study semester. Vaccine costs for students are not covered by the Pharmaceutical Benefit Scheme, Medicare, or by the University. Some students with full private medical coverage (which has hospital and ancillary cover) may receive partial re-imbursement for vaccine costs.