This course provides exposure on principles and theory of quantity purchasing, whereby aspects such as specifications required in the selection of food ingredient. In addition, on making a purchase, the students will be exposed to the method of acceptance, receiving and storage in foodservice facilities.

This course is a continuation of the physiology component of NN10103 (Anatomy and Physiology) taken in the first semester. This semester, emphasis is on human pathophysiology, including aetiology, prognosis, medical treatment, signs and symptoms of common diseases of all body systems.

The course is designed for allied health science students to be equipped with basic anatomy and physiology. Anatomy is the normal structure of organs and organ systems. Physiology is the normal functions and mechanisms of organ systems. The information, knowledge and skills gathered from this course will be useful in the preclinical, clinical and research works.

Psychology is a profession. In this course, students of nutrition will be introduced to nutrition psychology to allow them to understand better and work with clients and other health professionals in nutrition counselling. Nutrition psychology is the psychological study of how cognitive choices such as meal decisions, influence nutrition, psychological health and overall health. This course is part of the body of knowledge for nutritionists to understand the relationship between nutritional behaviour and psychological well-being.