Introduction to Nutrition
| Code | School | Level | Credits | Semesters |
| BIOS1036 | Biosciences | 1 | 20 | Full Year Malaysia |
- Code
- BIOS1036
- School
- Biosciences
- Level
- 1
- Credits
- 20
- Semesters
- Full Year Malaysia
Summary
This module aims to provide a comprehensive introduction to the key concepts in the field of Nutrition, including macronutrients, micronutrients and energy metabolism. The role of nutrition in human disease is introduced in the context of major public health issues (coronary heart disease, cancer, obesity and diabetes). Food-related issues such as food labelling, functional foods and pre and pro-biotics are also included. Throughout the module there is a strong focus on using an evidence-based approach to nutrition.
Target Students
Students studying BSc Nutrition (B400), BSc Biotechnology
Classes
- One 3-hour practicum each week for 2 weeks
- One 2-hour lecture each week for 11 weeks
- One 2-hour lecture each week for 10 weeks
Assessment
- 40% Coursework: Coursework (40%)
- 60% Exam 1 (1-hour): Examsys Examination (1 hour) (60%)
Assessed by end of spring semester
Educational Aims
1) To provide a sufficiently comprehensive basis in nutrition science both for students preparing to specialise in Nutrition and those preparing for other specialisations.2) To emphasise the scientific, evidence-based approach to nutrition and illustrate the quantitative nature of nutrition science.3) To examine the link between food and nutrition and the relationships between food, nutrition and non-communicable diseases.Learning Outcomes
On successful completion of the module, students will be able to:
1. Describe the roles of essential nutrients (macro and micro) in humans and their roles in ensuring optimal nutritional status.
2. Describe the basic principles underlying nutritional energetics.
3. Calculate nutritional requirements for all age groups based on DRV’s and local standards.
4. Describe the links between nutrition, health and disease and the role of public health programmes in influencing nutritional status.
5. Report on the current nutritional status globally and in your home country.
6. Explain the legal requirements for nutritional and health claims on food labels relating to foods and food ingredients.
Conveners
- Dr Shi Hui Cheng