Food for a Healthy Planet III

Subject UNIB30010 (2015)

Note: This is an archived Handbook entry from 2015.

Credit Points: 12.5
Level: 3 (Undergraduate)
Dates & Locations:

This subject has the following teaching availabilities in 2015:

Semester 1, Parkville - Taught on campus.
Pre-teaching Period Start not applicable
Teaching Period 02-Mar-2015 to 31-May-2015
Assessment Period End 26-Jun-2015
Last date to Self-Enrol 13-Mar-2015
Census Date 31-Mar-2015
Last date to Withdraw without fail 08-May-2015

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:

170 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:


Dr Kate Howell


Subject Overview:

Food for a Healthy Planet III explores food through a journey from culture to accessibility and nutrition at the population and individual 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. Cultural relationships with food are examined. Economic aspects of food aid, modern relationships to food, and anthropological approaches to food and sustainable human societies may be discussed.

Learning Outcomes:

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 complex nature of food, it’s components 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 Assignments, 1,000 words each, due approximately in week 5 and 8 (50%).

Final Examination (2 hours), 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 Course(s): U21 Diploma in Global Issues
Related Breadth Track(s): Feeding the World's Population
Wine and Food

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