Note: This is an archived Handbook entry from 2015.
|Dates & Locations:|| |
This subject has the following teaching availabilities in 2015:Semester 1, Parkville - Taught on campus.
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:
|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: http://services.unimelb.edu.au/disability
CoordinatorDr Kate Howell
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.
Students who have successfully completed this course will be able to:
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|
This subject encompasses particular generic skills. On completion of the subject, students should be able to:
U21 Diploma in Global Issues |
|Related Breadth Track(s):||
Feeding the World's Population |
Wine and Food
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