MEDICINE, DENTISTRY. Health & Wellness. MPU3332 (2 credits) Semester 3. Module Guide

Transcription

1 UNIVERSITI PERUBATAN ANTARABANGSA MEDICINE, DENTISTRY Health & Wellness MPU3332 (2 credits) Semester Module Guide 1

2 TITLE: Health & Wellness COURSE 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 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 At the end of the course, students should be able to: (A) Expected knowledge 1. State the macronutrient and major micronutrient in food 2. Explain the meaning of varied and balanced diet 3. Describe the Malaysian Food Pyramid and its component levels 4. State the key messages in the Malaysian Dietary Guidelines 5. Describe the type of information on a food label 6. Discuss food faddism, use of supplements and organic food 7. Describe the benefits and types of exercises 8. Recognize signs and symptoms of mental health disorders, and tobacco, alcohol and substance abuse 9. Explain the importance of work-life balance, sufficient sleep and managing stress for overall health and well-being 2

3 (B) Skills 1. Make wise food choices 2. Apply concepts of food pyramid in choosing a balances diet 3. Choosing an appropriate physical activity or exercise to suit individual lifestyle 4. Apply strategies to achieve work-life balance and sufficient sleep, and manage stress (C) Expected attitudes 1. Appreciate the importance of maintaining a healthy body and fitness via adoption of healthy lifestyle LEARNING HOURS CONTACT HOURS TEACHING AND LEARNING METHODS Lectures 10 hours Lectures 10 hours Workshop 3 hours Workshop 3 hours e-lectures Independent learning (Group and individual assignments) Written exam 7.5 hours 57 hours 1 hour TOTAL CONTACT 13 hours TOTAL LEARNING HOURS 78.5 hours HOURS ASSESSMENTS Continuous Assessment Group project 30% Individual written report 30% Final examination Written test 40% Answer all 40 OBA questions. There are 2 to 3 questions from each of the 15 topics covered in the module. MODULE COORDINATOR: Dr Wong Siew Tung 3

4 ASSOCIATE LECTURERS - To' Puan Dr Associate Professor Safurah Bt Ja'afar - Associate Professor Dr Muneer Gohar Babar - Associate Professor Dr Rokiah binti Don - Associate Professor Dr Ranjit De Alwis - Associate Professor Dr Tan Kok Leong - Dr Chen Seong Ting - Dr Harvinder Kaur - Dr Nicole Chen - Dr Sangeetha Shyam - Dr Tan Boon Keat - Dr Tan Seok Shin - Ms Lee Ching Li SYLLABUS 1. Concept of health and wellness (1 hour lecture) - Define wellness - Explain the dimensions of wellness 2. Importance of nutrition Global perspectives and Malaysian scenario (1 hour lecture) - Describe the global food production trends in the face of an ever increasing world population - Describe the prevalence and trends of both undernutrition and overnutrition in developing and developed nations, including Malaysia - Describe food consumption in Malaysia - Describe the emergence/ trends of diet-related chronic diseases as serious public health problems 3. Energy and nutrients in food: macronutrient (1.5 hour e-lecture) - Describe the main components of carbohydrates - Describe the different types and sources of dietary fats - State the general roles of dietary fats - Explain general structure of protein, and the meaning of complete and incomplete proteins 4

5 4. Energy and nutrients in food: micronutrient (1.5 hour e-lecture) - 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) - Define food variety, balance and moderation - Describe the Malaysian Food pyramid and its component levels - Identify foods in different levels of the Malaysian Food Pyramid 6. Malaysian Dietary Guidelines (MDG) (1.5 hour e-lecture) - Identify the key messages of the MDG and how to achieve the recommendations provided 7. Healthy food choices (1 hour lecture) - Interpret nutrient information on product label in making wise food choices - Make healthy food choices when eating out 8. Fads and facts about food and diet (1 hour lecture) - Describe common fad diets and their effects on human health - Name common food supplements and their benefits - Define organic food - Explain the difference between organic food and conventionally-cultivated food 9. Exercise and fitness (1 hour lecture) - Define and describe the benefits of fitness - Describe the different levels of the Activity Pyramid - Calculate energy expenditure based on Metabolic Equivalents of Task (MET) values and duration of exercise 5

6 10 Mental Health and Wellness (1 hour lecture) - Explain the type and symptoms of mental health disorders - Discuss the current mental health programs in Malaysia - Discuss the promotional activities on mental health in Malaysia 11. Tobacco, alcohol and substance abuse (1 hour lecture) - Name commonly abused substance - State signs and symptoms to look out for in cases of tobacco, alcohol and substance abuse - Explain the principles of tobacco, alcohol and substance abuse 12. Work wellness (1 hour lecture) - Explain the concept of work wellness in the area of work-life balance - Discuss consequences of imbalance work-life balance - Discuss strategies to improve work-life balance 13. Stress management (3-hour workshop, 1.5 hour e-lecture) - Discuss the link between stress and health problems - Discuss the prevalence of stress among medical professionals in Malaysia - Discuss strategies to manage psychological distress 14. Sleep wellness (1 hour lecture) - Explain the importance of sleep to health and general well-being - Discuss the factors that influence sleep - Explain sleep disorders and treatment - Discuss strategies to achieve better sleep 15. Dental health (1 hour lecture) - Define dental caries - Discuss the prevention and treatment of dental caries - Discuss caries risk assessment

7 ATTENDANCE RELATED REQUIREMENTS This module has a total of 11 teaching & learning sessions. If students miss more than two sessions without providing documentation such as a medical certificate to cover their absences, they will be considered at risk of failing the module. 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 7