This course is designed to provide students with a comprehensive understanding on the concepts and principles of nutrition care in the prevention and management of nutritional and metabolic changes related to acute and chronic diseases and conditions. This course will utilize a combination of lectures, patient case studies, and practical sessions to facilitate learning. Students will be evaluated via examinations, case presentations, practical sessions, and a written assignment. At the end of the course, students should be able to possess the knowledge and skills necessary to perform nutrition assessment and plan nutrition interventions for individuals with various diseases and medical conditions.

“This course discusses the steps in designing and implementing nutrition programmes aimed at improving the health of populations. The emphasis of this course is on the unique opportunities and set of skills and competencies that are vital to the successful implementation of nutrition programme. Students will be assessed through quizzes, assignments, and written exams based on the theory for each topic. At the end of the course, students will be able to understand the consensus on the competencies, the combination of knowledge, skills, and attitude, required to effectively plan a nutrition programme.”

This course discusses various research methodologies that are commonly used in scientific investigation related to food science and nutrition. Students will be exposed to the importance of scientific communication skills. Other subject areas to be discussed include experimental design, sampling methods, ethics, research models for consumer and nutritional studies, data exploration and how to make scientific poster and Microsoft Powerpoint slides (for oral presentation).

Various nutrition-related current issues will be reviewed in this course. Students are expected to do further reading on assigned topics and contribute to critical dialogue after lecture and during tutorials on a particular nutrition topic.

This course will explain the foodservice segmentations such as foodservice in commercial areas, noncommercial, and institutional foodservice. Students will learn about food service operation's theoretical and administration aspects. This includes procurement, production, and service, menu planning as well as other related aspects of foodservice management.
* This NN40503 for FSMP Student BN20 and FKI student FKI BI21.