FST1911 · Introduction to nutrition

Overview

An introduction to the principles and concepts of nutrition with emphasis on the digestion, absorption, key functions and food sources of carbohydrates, fats, proteins, minerals and vitamins that are applicable to humans. Various factors that influence food choices to meet nutrition needs of individuals are discussed. The concept of energy requirements and weight management will be discussed. Malaysian Dietary Guidelines are introduced.

Offerings

Assessment

The Handbook lists an examination for this unit.

Assessment details may change. Please refer to the assessment information in Moodle closer to the start of the teaching period.

Requisites

Learning outcomes

1. Demonstrate an understanding of the digestion and absorption of food and specified nutrients;
2. Display knowledge and understanding on key functions, food sources and requirements of specified nutrients in foods;
3. Display knowledge and understanding on the concept of weight management in regards to energy intake and exercise;
4. Critically analyse personal dietary intake within the framework of Malaysian dietary guideline;
5. Demonstrate the ability to collaborate effectively in the production of scientific reports and presentations and communicate effectively in giving constructive feedback to peers.

Workload

• 2-hour workshop and • 10 hours of directed independent study per week.

Student experience, not official rules. Nothing here changes what the Handbook says.