introduction hfs4352
TRANSCRIPT
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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
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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”
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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.
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(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
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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.
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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.
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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)
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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
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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
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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
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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.
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Thank You