Note: This is an archived Handbook entry from 2015.
|Dates & Locations:|| |
This subject is not offered in 2015.
|Time Commitment:||Contact Hours: 30 hours |
Total Time Commitment:
|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 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.
Academic Programs Office
Melbourne School of Population and Global Health
Tel: +61 3 8344 9339
Fax: +61 3 8344 0824
This subject explores the impact of a rapidly ageing population in terms of both planning and providing for this worldwide trend. This subject includes an overview of the life course from conception through the key stages of life to old age in order to show the ageing experience. The primary focus of this subject is on the relationship between ageing and a range of social and economics determinants, including gender, poverty, race/ethnicity, housing, employment and working conditions. Students will draw on models for these determinants in order to better understand and evaluate the effectiveness of policy interventions that impact older people. This subject utilises examples from Australia and around the world to explore how policies aimed to promote healthy ageing influence population health.
On completion of this subject, students will be able to:
|Prescribed Texts:|| |
Students will have access to electronic copies of relevant readings
|Breadth Options:|| |
This subject is not available as a breadth subject.
|Fees Information:||Subject EFTSL, Level, Discipline & Census Date|
Students will be provided with the opportunity to practice and reinforce:
Graduate Certificate in Ageing |
Graduate Diploma in Ageing
Master of Ageing
Master of Public Health
Specialist Certificate in Ageing
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