Nutrition and Wellness

Transcription

1 UNIVERSITI PERUBATAN ANTARABANGSA BIOMEDICAL SCIENCES, MEDICAL BIOTECHNOLOGY Nutrition and Wellness MPU3322 (2 credits) Semester 1/ (Edited August 2017) 1

2 Module Guide TITLE: NUTRITION AND WELLNESS COURSE CODE: MPU 3322 LEVEL: SEMESTER 1/2 PROGRAMME: BSc (Hon) BM, MB CONTENT SYNOPSIS This module covers key aspects of nutrition and wellness- the two important components of health. Topics covered include current perspectives in global nutrition perspectives, and a selected spectrum of key nutrition topics that would help you understand the macronutrient and micronutrients in foods, how to read food labels, choose balanced diets with the help of the Malaysian Food Pyramid and the Malaysian Dietary Guidelines, as well as understand and apply appropriate diets for disease prevention and weight management. The module provides handson experience in the creation of healthy balanced diets in the E-Poster assignment. The online Pyramid Game and interesting Harvard Step Test video would certainly help make this an interesting module for participating students. OBJECTIVES The objectives of this module are to provide students with the basic knowledge on food and nutrition for: 1. selection of a balanced diet with reference to the Malaysian Food Pyramid 2. making informed food choices 3. practicing healthy lifestyles in relation to diet and exercise LEARNING OUTCOMES On completion of this module, the students should be able to: a. state the macronutrients and major micronutrients in foods b. explain what is meant by a varied and balanced diet c. describe the Malaysian Food Pyramid and its component levels d. state the key messages in the Malaysian Dietary Guidelines e. describe the type of information on a food label f. describe diets in the prevention of diet-related chronic diseases and weight management g. discuss food faddism, use of supplements and organic foods h. describe the benefits and types of exercises LEARNING HOURS CONTACT HOURS: TEACHING AND LEARNING METHODS: Lectures 17 hours Lectures (17 x 3 = 51) 51 hours Tutorial 0 hours Tutorial 0 hours Workshop 0 hours E-Poster (4 + 10) 1 2

3 Guided reading Pyramid game Online Videos CAL test (1 + 3) Exam ( ) 1 hour 2 hours TOTAL CONTACT HRS 17 hours TOTAL LEARNING HOURS 80 hours ASSESSMENTS: Continuous Assessment E-Poster (group assignment) 30% CAL Test (1 hour) 30% Final examination 40% MODULE LEADER: Associate Professor Datin Dr. Safiah Md. Yusof ASSOCIATED LECTURERS: Ms. Lee Ching Lee (LCL), Associate Professor Datin Dr. Safiah Md. Yusof (SMY), Dr. Harvinder Kaur A/P Gilcharan Singh (HKG), Associate Professor Rokiah Don (RBD), Dr. Chen Seong Ting (CST). SYLLABUS: 1. Importance of nutrition (Lecture 1 hour)- LCL a. Global perspectives on nutrition b. Malaysian scenario 2. Energy and nutrients in food Macronutrients: (Lecture 2 hours) - SMY a. Energy from food b. Macronutrients- CHO, fats, proteins Micronutrients: (Lecture- 1 hour) - HKG Vitamins, minerals 3. Concepts and principle of dietary requirements (Lecture- 2 hours) - SMY a. Distribution of nutrient requirements in a population b. Nutrient-based indices of the Dietary Reference Intakes (DRIs): EAR, RDA, AI, UL Guided reading: (2 hours) 3

4 National Coordinating Committee for Food and Nutrition Malaysia (NCCFNM). Recommended Nutrient Intakes for Malaysia Food variety, balance and moderation (Lecture- 2 hours) - HKG a. Variety, balance, moderation b. Malaysian Food Pyramid c. Pictorial Food Guides from around the world- different styles, same message Pyramid Game (Online- ½ hour) 5. The Malaysian Dietary Guidelines (Lecture- 2 hours) - HKG a. Key messages 1-14 b. How to achieve Guided reading: (2 hours) Malaysian Dietary Guidelines, Ministry of Health panduan /introduction.pdf 6. CAL Test (1 hour) SMY & RBD (MCQs at E-Lab) 7. E-Poster () (briefing SMY) Group assignment. 8. Healthy food choices (Lecture- 1 hour) - RBD a. Make wise choices by reading food labels b. Guide to selecting healthy choices when eating out. Video viewing (Online- ½ hour): How to read food labels. 9. Diets for health and wellness (Lecture- 2 hours) - SMY a. Diets for health and wellness b. Diets for disease prevention and weight reduction 10. Fads and facts about food and diet (Lecture- 2 hours) - CST a. Fad diets and food supplements b. Organic foods 4

5 11. Exercise and fitness (Lecture- 2 hours) - HKG a. What is fitness? b. How will fitness benefit me? c. How do I assess whether I am fit? d. Metabolic Equivalents (of Task), Physical activity level (PAL) e. What is moderate-to-vigorous physical activity (MVPA) f. The Activity Pyramid Video viewing (Online- ½ hour): The Harvard Step) 12. Examination (1½ hours) READING LIST: 1. Geissler, C & Powers, H (2005). Human nutrition. USA: Churchill Livingston. 2. Whitney, EN & Rolfes, SR (2005). Understanding nutrition, 9 th Edition. Belmont, California: Wadsworth / Thomson Learning. 3. National Coordinating Committee on Food and Nutrition (NCCFN), Ministry of Health Malaysia (2017). Recommended Nutrient Intakes for Malaysia. Ministry of Health Malaysia. 4. National Coordinating Committee on Food and Nutrition (NCCFN), Ministry of Health Malaysia (2010). Malaysian Dietary Guidelines. Ministry of Health Malaysia, Putrajaya. 5