KNOWLEDGE FOR THE BENEFIT OF HUMANITY

ADVANCED NUTRITION (HFS4352)

INTRODUCTION

Mohd Razif Shahril, PhD

School of Nutrition & Dietetics

Faculty of Medicine and Health Sciences

Universiti Sultan Zainal Abidin

Synopsis

“This course focuses on current issues in nutrition. The selected topics cover current health food issues such as

glycemic index, nutrigenomics, nutraceuticals and functional foods will be discussed”

Rationale

This course is expected to help students;

• Acquire and apply knowledge of food, nutrition, clinical and social sciences in nutrition care process

• Identify, formulate and provide creative, innovative and effective solution to nutrition-related problems.

• Communicate effectively both in written and spoken form with patients, their caregiver, peers, healthcare professionals, community and the stakeholders at large.

(cont.) Rationale

• Function individually or in teams, effectively, with a capability to be a leader.

• Understand and commit professionally, ethically and with humane responsibility, in line with the dietitian’s code of ethics and professional conduct

Learning Outcomes

At the end of this course, students should be able to; • Identify current issues related to nutrition. • Appraise critically in controversial issues related to

nutrition and health in the form of group presentation.

• Elaborate the innovation and process evolves in nutrition and how its affecting health.

Transferable Skills

At the end of this course, students should be able to;

• Identify, present and solve problems based on scientific evidence to support reasoned arguments.

• Communicate effectively with others.

• Perform assigned task efficiently and participate in group activities to achieve team goals.

• Recognise and work within the limitation of their own personal and professional skills.

Teaching & Learning Strategy

Student Centred Learning and Blended Mode

Learning (Face to Face + e-Learning)

• Lecture

• Group Discussion – Face-to-face

• Group Discussion – Online Forum

• Debate

• Written Assignment

• Self-Directed Learning (Literature, Video)

Assessment

• Continuous Assessment (60%)

– Test 1* (15%)

– Test 2* (15%)

– Assignment (1000 words each student) (15%)

– Group Presentation (Debate) (15%)

• Summative Assessment (40%)

– End of Semester Examination* (40%)

*Written exam will be in Essay format

Brief Course Outline • Introduction

• Obesity

• World Hunger

• Glycemic Index

• Nutrigenetics & Nutrigenomics

• Functional Foods, Nutraceuticals and Dietary Supplements

• Food Irradiation

• Complementary Alternative Medicine

• Emergency Nutrition

• Genetically Modified Food

• Climate Change and Nutrition

E-Learning (UniSZA KELIP)

Content of this course will be delivered with the

assistance of KELIP module

https://www.kelip.unisza.edu.my/login/index.php

References

• Brown JE, Isaacs J, Krinke B, Lechtenberg E. 2011. Nutrition through the Life Cycle (4th edition). Cengage.

• Sharlin J, Eldelstein S. 2010. Essentials of Life Cycle Nutrition. Jones & Bartlett

• Thompson J, Manore M. 2011. Nutrition: an Applied Approach (3rd edition). Benjamin Cummings.

• Mahan LK, Escott-Stump S, Raymond J. 2012. Krause’s Food, Nutrition and Diet Therapy (13th edition). Saunders.

Thank You