Health and Wellness MPU 3332 (2 credits)

Transcription

1 DEPARTMENT OF LANGUAGE, COMMUNICATION AND CULTURE Health and Wellness MPU 3332 (2 credits) 2019 Module Guide MPU 3332 HEALTH AND WELLNESS - MG LCC

2 TITLE: HEALTH AND WELLNESS CODE: MPU 3332 LEVEL: Semester 3 PROGRAMME: Bachelor of Medicine & Bachelor of Surgery (MBBS) & Bachelor of Dental Surgery CONTENT SYNOPSIS The module covers the key aspects of health and wellness. Topics covered include balanced diets, Malaysian Dietary Guidelines, interpreting food labels, and the importance of physical activities and fitness, weight management, mental health, sleep and stress management. OBJECTIVES: The objectives of this module are to: 1. To provide knowledge and skills to students on the benefits of adopting a healthy eating habit and lifestyle. 2. To provide the foundation on the concept of health and wellness to enable individuals enhance their well-being across the lifespan LEARNING OUTCOMES: On completion of this module, the students should be able: CLO1: to state the macronutrient and major micronutrient in food CLO2: to explain the meaning of varied and balanced diet CLO3: to describe the Malaysian Food Pyramid and its component levels CLO4: to state the key messages in the Malaysian Dietary Guidelines CLO5: to describe the type of information on a food label CLO6: to discuss food faddism, use of supplements and organic food CLO7: to describe the benefits and types of exercises CLO8: to recognize signs and symptoms of mental health disorders, and tobacco, alcohol and substance abuse CLO9: to explain the importance of work-life balance, sufficient sleep and managing stress for overall health and well-being CLO10: to make wise food choices CLO11: to apply concepts of food pyramid in choosing a balances diet CLO12: to choose an appropriate physical activity or exercise to suit individual lifestyle CLO13: to apply strategies to achieve work-life balance and sufficient sleep, and manage stress CLO14: to appreciate the importance of maintaining a healthy body and fitness via adoption of healthy lifestyle MPU 3332 HEALTH AND WELLNESS - MG LCC

3 LEARNING HOURS: CONTACT HOURS: TEACHING AND LEARNING METHODS: Lectures 10 hours Lectures 10 hours Workshop 3 hours Workshop 3 hours e-lectures 7.5 hours Independent learning 57 hours Written exam 1 hour TOTAL CONTACT 13 hours TOTAL LEARNING HOURS 78.5 hours HOURS ASSESSMENTS Formative Assessment Quizzes (online) Summative Assessments Assignment Students are required to write an essay. The topic of the essay will be assign by respective lecturer. 40% Project Student are required to work in groups of 10 (Please refer to the Grouping List). The theme of the booklet will be assigned by respective lecturer. The target audience of the booklet is the general public. Students are required to create a 16- page booklet Final Examination (OBA) Students are required to answer all 40 OBA questions. There are 2 to 3 questions from each of the 15 topics covered in the module. 30% 30% MPU 3332 HEALTH AND WELLNESS - MG LCC

4 SYLLABUS 1. Concept of health and wellness (1 hour lecture) a. Define wellness b. Explain the dimensions of wellness 2. Importance of nutrition Global perspectives and Malaysian scenario (1 hour lecture) a. Describe the global food production trends in the face of an ever increasing world population b. Describe the prevalence and trends of both undernutrition and overnutrition in developing and developed nations, including Malaysia c. Describe food consumption in Malaysia d. Describe the emergence/ trends of diet-related chronic diseases as serious public health problems 3. Energy and nutrients in food: macronutrient (1.5hour e-lecture) a. Describe the main components of carbohydrates b. Describe the different types and sources of dietary fats c. State the general roles of dietary fats d. Explain general structure of protein, and the meaning of complete and incomplete proteins 4. Energy and nutrients in food: micronutrient (1.5 hour e-lecture) a. Describe the chemical nature, dietary sources and roles of selected major micronutrients (vitamins and minerals) in human nutrition 5. Food variety, balance and moderation (1.5 hour e-lecture) a. Define food variety, balance and moderation b. Describe the Malaysian Food pyramid and its component levels c. Identify foods in different levels of the Malaysian Food Pyramid 6. Malaysian Dietary Guidelines (MDG) (1.5 hour e-lecture) a. Identify the key messages of the MDG and how to achieve the recommendations provided MPU 3332 HEALTH AND WELLNESS - MG LCC

5 7. Healthy food choices (1 hour lecture) a. Interpret nutrient information on product label in making wise food choices b. Make healthy food choices when eating out 8. Fads and facts about food and diet (1 hour lecture) a. Describe common fad diets and their effects on human health b. Name common food supplements and their benefits c. Define organic food d. Explain the difference between organic food and conventionally-cultivated food 9. Exercise and fitness (1 hour lecture) a. Define and describe the benefits of fitness b. Describe the different levels of the Activity Pyramid c. Calculate energy expenditure based on Metabolic Equivalents of Task (MET) values and duration of exercise 10. Mental Health and Wellness (1 hour lecture) a. Explain the type and symptoms of mental health disorders b. Discuss the current mental health programs in Malaysia c. Discuss the promotional activities on mental health in Malaysia 11. Tobacco, alcohol and substance abuse (1 hour lecture) a. Name commonly abused substance b. State signs and symptoms to look out for in cases of tobacco, alcohol and substance abuse c. Explain the principles of tobacco, alcohol and substance abuse 12. Work wellness (1 hour lecture) a. Explain the concept of work wellness in the area of work-life balance b. Discuss consequences of imbalance work-life balance c. Discuss strategies to improve work-life balance MPU 3332 HEALTH AND WELLNESS - MG LCC

6 13. Stress management (3-hour workshop, 1.5 hour e-lecture) a. Discuss the link between stress and health problems b. Discuss the prevalence of stress among medical professionals in Malaysia c. Discuss strategies to manage psychological distress 14. Sleep wellness (1 hour lecture) a. Explain the importance of sleep to health and general well-being b. Discuss the factors that influence sleep c. Explain sleep disorders and treatment d. Discuss strategies to achieve better sleep 15. Dental health (1 hour lecture) a. Define dental caries b. Discuss the prevention and treatment of dental caries c. Discuss caries risk assessment ATTENDANCE-RELATED REQUIREMENTS This module is conducted online. Students attendance will be recorded for selected formative and summative assessments. Students must obtain 75% attendance or more to qualify for the Final Examination MPU 3332 HEALTH AND WELLNESS - MG LCC

7 REFERENCES 1. National Coordinating Committee on Food and Nutrition (NCCFN). Recommended Nutrient Intakes for Malaysia. Ministry of Health Malaysia (2005). 2. Whitney EN, Rolfes SR (2005) Understanding nutrition, 9 th Edition. Belmont, California: Wadsworth/ Thomson Learning 3. Geissler C, Powers H (2005) Human nutrition. USA: Churchill Livingstone 4. Malaysian Dietary Guidelines. National Coordinating Committee on Food & Nutrition. Ministry of Health Mahan LK, Escott-Stump S (2004) Krause s food, nutrition and diet therapy. 11th Edition. Philadelphia: WB Saunders Co 6. Leddy, S. K. (2006). Health Promotion: Mobilizing Strengths to Enhance Health, Wellness, and Well-Being. Philadelphia: F.A.Davis 7. Seislove, E. B. (2011). Pure and Simple: Work-Life Balance. Journal Of Trauma Nursing; 18(4): Simmons, S. (2012). Striving for work-life balance. Retrieved from: Lippincott s 2012 Nursing Career Directory MPU 3332 HEALTH AND WELLNESS - MG LCC