Practical Techniques in Human Nutrition
| Code | School | Level | Credits | Semesters |
| BIOS2079 | Biosciences | 2 | 20 | Spring Malaysia |
- Code
- BIOS2079
- School
- Biosciences
- Level
- 2
- Credits
- 20
- Semesters
- Spring Malaysia
Summary
This module will cover the theory and practical skills associated with human nutrition, including common methods of food nutrient and dietary assessment such as keeping and analysis of food diary, sensory survey, biochemical and molecular analysis of proximate food composition. Practical classes will support lectures through various analytical methods. The pre-requisites for this module are Introduction to Nutrition and Human Physiology.
Target Students
Capped for students enrolled on BSc Nutrition.
Classes
- One 3-hour practicum each week for 4 weeks
- One 2-hour lecture each week for 9 weeks
- One 3-hour computing
Assessment
- 60% Coursework 1: Practical and statistical portfolio (60%)
- 40% Coursework 2: Diet Diary (40%)
Assessed by end of spring semester
Educational Aims
The major aims are to provide a fundamental understanding and practical training in a number of core practical methods utilised in nutritional sciences.Learning Outcomes
On successful completion of the module, students will be able to:
A. Knowledge and understanding– Know the basic concept and fundamental principles which underpin commonly used methods within Nutrition, including biochemical and dietary assessment
B. Practical Skills – Apply subject knowledge in practical techniques and methodologies to conduct laboratory research in proximate food composition, nutrient analyses and solve nutritional problems
C. Transferable/key skills – Collect, calculate, analyse, and interpret nutrient data by making accurate observations, choice of measurement and statistical analysis
Conveners
- Dr Zhi Xiang Ng