NUT1021 · Fundamentals of human nutrition

Overview

This unit presents students with an introduction to the concepts of human nutrition and food science and forms the basis of Theme 1 – Foundation of Medical, Food and Nutritional Sciences. The unit provides you with an introduction to the history of nutrition, issues around food sources, as well as addressing the physiological function of digestion. The unit also examines the role of macronutrients and micronutrients in human health, as well as addressing issues surrounding bioavailability and toxicity levels of certain nutrients.

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

The Handbook lists no prerequisite, corequisite or prohibition for this unit.

Learning outcomes

1. Identify and explain the sources and recommended intake of macro and micronutrients, their physiological functions, bioavailability, toxicity, and roles in the human body.
2. Describe the process of digestion and the metabolism of nutrients in the human body.
3. Identify and describe the importance of non-essential nutrients and water in human health.
4. Explain the purpose of food composition tables for nutritional assessments, interventions and policy development.
5. Describe the major nutrition-related health problems affecting human populations across the globe including Malaysia.
6. Identify dietary recommendations and guidelines across population groups.

Workload

6 hours of teacher directed study per week, including 3 hours of lectures and 3 hours of tutorials/workshops. 6 hours per week of self-directed study. Total per week = 12 hours

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