Diet, Nutrition and Lifestyle
| Code | School | Level | Credits | Semesters |
| BIOS1054 | Biosciences | 1 | 20 | Autumn Malaysia |
- Code
- BIOS1054
- School
- Biosciences
- Level
- 1
- Credits
- 20
- Semesters
- Autumn Malaysia
Summary
This module will cover healthy eating, measurement of dietary intake, food composition, food preparation, eating behaviour, factors affecting individual food choice, the individual response to food, food and culture, the evolution of diets, the concept of 'health' , food modification as a public health measure, basic epidemiology and introduction to health promotion.
Target Students
Students studying) BSc Nutrition (B400).Condition:Only available for students studying BSc Nutrition
Classes
- One 2-hour practicum
- Two 3-hour practicums each week for 4 weeks
- One 2-hour lecture each week for 16 weeks
- One 3-hour computing
2 x 2 hour practicals, plus 8 x 3hr practicals which equates to five practicals (one 2hr and four 3hr) for each student. The kitchen only accommodates 20 so will have to repeat practicals if class number exceeds 20..
Assessment
- 40% Coursework: Case study (40%; 2000 words) (Autumn)
- 60% Exam (1-hour): Exam (60%: 1 hour)
Educational Aims
The aim of the module is to develop an understanding of the application and interpretation of nutritional science for and within the general population. To achieve this, the concepts of healthy eating, nutritional requirements and the composition of food are examined in the context of what food we eat and why. Food preparation techniques will be learned through a range of practical classes. The sociological and cultural factors that influence food choice will be investigated before examining what is meant by ‘health’ and ‘healthy lifestyle’. An introduction to health promotion, public health policies and the media will be delivered along with discussion of the facilitators and barriers to health maintenance. This module will draw on the scientific elements that are delivered in Introduction to Nutrition and Introduction to Physiology, building on how they impact on healthy living.Learning Outcomes
On successful completion of this module students will be able to:
- Describe the impact of cultural, financial and social factors on food choices and nutritional intake.
- Discuss different concepts of health and the role nutrition plays in its maintenance.
- Be able to prepare foods that contribute to a healthy diet.
- Examine the nutritional composition of foods and of portion sizes and relate to recommended nutritional requirements and patterns of eating.
- Describe theories of health promotion and relate to influencing health behaviour.
Conveners
- Dr Nurul 'Ain Azizan