PROGRAMME: MASTER IN PUBLIC HEALTH (MPH)
MODULE NAME: NUTRITION
MODULE CODE: PH620103

Module coordinator: Dr Woon Fui Chee
Phone: 016-5262192
Email: fuichee@ums.edu.my

Deputy coordinator: Assoc. Prof. Dr Azizan Omar
Office: FPSK, Block E, Level 3
Phone: 019-6577740
Email: azizan.omar@ums.edu.my

Module Synopsis
The importance of nutrition in public health will be highlighted in this module whereby students will be exposed to the basic nutritional sciences, assessment of nutritional values in local and international food and drinks, body requirements of calories and its calculation, as well as the requirement of nutritional elements covering macronutrients, micronutrients, and trace elements. This module will also cover the link between nutrition, lifestyle, and diseases. It will feature methods of dietary assessment using data on food intake, biochemical indicator of diet, measurement of body size and composition, complex relationship between diet and major diseases. Poverty driven nutritional problems will also be highlighted.

Methods of Module Delivery
The module will be mainly delivered by lectures supported with several other activities which includes practical, project, written assignments, seminar sessions, and clinic visits.

Course Learning Outcomes
At the end of this module, students should be able to:
1. Demonstrate an advanced knowledge of Public Health Nutrition at biological, social and policy levels .
2.Identify and asses the socio-cultural, economic, environment and institutional factors that contribute to the nutrition-related health problems.
3. Develop educational and intervention strategies to solve community-based nutrition-related health problems ranging from obesity and chronic diseases to malnutrition, food insecurity, and nutritional deficiencies.
4. Appraise the nutritional policies and programs for preventing nutritional health problems so as to improve nutritional status of the population.

Assessment
i) Continuous Assessment (40%)
• Project : 10%
• Assignment : 10%
• Seminar : 10%
• Visit presentation : 10%

ii) Final Assessment (60%)
• MCQ : 20% (30 questions)
• MEQ : 20% (12 questions)
• LEQ : 20% (3 questions)

* The passing mark for the module is set at 65% out of the total marks accumulated.

References:
1. Institute of Medicine. (2006). Dietary Reference Intakes: The Essential Guide to Nutrient Requirements. Washington, DC: The National Academies Press. doi: 10.17226/11537
2. Willett, W. (2013). Nutritional Epidemiology (Monographs in Epidemiology and Biostatistics). 3rd Edition. United Kingdom: Oxford University Press.
3. Noland, D., Drisko, J. A., Wagner, L. (2020). Integrative and Functional Medical Nutrition Therapy: Principles and Practices (Nutrition and Health). Germany: Springer International Publishing.
4. Vasquez, A. (2016). Textbook of Clinical Nutrition and Functional Medicine, Vol. 1: Essential Knowledge for Safe Action and Effective Treatment. United States: International College of Human Nutrition and Functional Medicine.
5. Katz, D. L. (2014). Nutrition in Clinical Practice. United States: Wolters Kluwer Health.
6. Ministry of Health Malaysia. (2017). RNI: Recommended Nutrient Intakes for Malaysis. Malaysia: National Coordinating Committee on Food and Nutrition (NCCFN).
7. Rosalind S. Gibson. (2005). Principles of Nutritional Assessment. 2nd Edition. United Kingdom: Oxford University Press.

This course aims to familiarize students to the reading and writing skills and to introduce them to the types of genre in writing. They will apply the skills of skimming and scanning in reading passages, learn how to infer and paraphrase information from any given passages, and learn to identify and differentiate main ideas and supporting details of a passage. In addition, students will be taught how to develop a clear presentation of ideas in an essay. Among the aspects of writing that they will learn are the writing process, basic organization of a typical five-paragraph essay, important elements in an essay such as thesis statement, topic sentences and supporting ideas which they will utilize when they learn the different types of genre in writing.