iTEL
Search results: 263
![NF40603 KEPIMPINAN ORGANISASI DALAM PERKHIDMATAN MAKANAN [1-2025/2026]](https://itel.ums.edu.my/pluginfile.php/1585501/course/overviewfiles/Leadership%20in%20Foodservice%20Innovation.png)
NF40603 KEPIMPINAN ORGANISASI DALAM PERKHIDMATAN MAKANAN [1-2025/2026]
This course introduces the theories and practices of leadership and organization, emphasizing their application in communication, decision-making, and effective management. Teaching and learning strategies include interactive lectures, case studies, role-play activities, and participation in community-based programs, while assessments consist of assignments, projects, practical exercises, and a final examination. By the end of the course, students will be able to demonstrate skills in managing meetings, making decisions, completing tasks, preparing documentation, and implementing organizational plans. Elements of Future Ready Curriculum (FRC) are embedded through experiential learning, the development of soft skills, and projects that foster collaboration, social engagement, and leadership in diverse organizational contexts.
![NN00306 PROJEK PENYELIDIKAN II [1-2025/2026]](https://itel.ums.edu.my/pluginfile.php/1611522/course/overviewfiles/NN00306.jpg)
NN00306 PROJEK PENYELIDIKAN II [1-2025/2026]
This course is the continuation of NN00206 Research Project 1, where students are required to complete their ongoing research project. In this course, students will focus on laboratory analyses and/or field work. It is the students’ responsibility to consult their supervisor regarding the final year project (FYP). At the end of the project, students will report their findings in the form of a FYP report, which will be submitted for examination by two examiners (not including the supervisor). The examiners shall be appointed by the course coordinator. All FYP reports submitted for examination must adhere to the scientific writing style and standards approved by UMS. Each student will be called to defend his/her FYP report in an oral examination, which will be conducted after submission of the report. After that, students are expected to do corrections as recommended by the supervisor and examiners.
![NN10103 ANATOMI DAN FISIOLOGI [1-2024/2025]](https://itel.ums.edu.my/pluginfile.php/961907/course/overviewfiles/iTEL%20THUMBNAIL%20%281%29.png)
NN10103 ANATOMI DAN FISIOLOGI [1-2024/2025]
This course introduces Nutrition students to the fundamentals of human anatomy and physiology, providing a solid foundation for understanding the structure and function of the human body. The course covers the anatomy of organs and organ systems, alongside their physiological processes, emphasizing how these systems interrelate and support the body’s overall health and functionality. Students will explore key topics such as the skeletal, cardiovascular, digestive, and endocrine systems, among others. The knowledge and skills acquired will be essential for further studies in nutrition science, health, and clinical applications, providing a basis for informed decision-making in areas such as dietary planning, health assessments, and nutritional research.
![NN10103 ANATOMI DAN FISIOLOGI [1-2025/2026]](https://itel.ums.edu.my/pluginfile.php/1585503/course/overviewfiles/iTEL%20THUMBNAIL%20%286%29.png)
NN10103 ANATOMI DAN FISIOLOGI [1-2025/2026]
This course introduces Nutrition students to the fundamentals of human anatomy and physiology, providing a solid foundation for understanding the structure and function of the human body. The course covers the anatomy of organs and organ systems, alongside their physiological processes, emphasizing how these systems interrelate and support the body’s overall health and functionality. Students will explore key topics such as the skeletal, muscular, cardiovascular, respiratory, digestive, and endocrine systems, among others. Assessment comprises quizzes, assignments, and examinations to evaluate students’ ability to describe anatomical structures, explain physiological functions, and apply relevant concepts to health and disease scenarios. The knowledge and skills acquired will be essential for further studies in nutrition science, health, and clinical applications.
![NN20604 PEMAKANAN LANJUTAN [2-2022/2023]](https://itel.ums.edu.my/pluginfile.php/37537/course/overviewfiles/NN20604%20FEATURE%20PIC.png)
NN20604 PEMAKANAN LANJUTAN [2-2022/2023]
“This course will emphasise nutrient metabolism and biochemical pathways for both conditions; normal and disease states, and also will focus on nutritional disorders related to macro-and micronutrients towards non-communicable diseases. Thus, this course will enable students to understand the objective, scope and principles of biochemistry concerning human nutrition and the biological processes and systems applicable to nutrition.”
![NN20604 PEMAKANAN LANJUTAN [2-2024/2025]](https://itel.ums.edu.my/pluginfile.php/1319402/course/overviewfiles/COVER.jpg)
NN20604 PEMAKANAN LANJUTAN [2-2024/2025]
This Advanced Nutrition course focuses on nutrient metabolism and biochemical pathways in both normal and abnormal states. Students will develop a comprehensive understanding of the objectives, scope, and principles of biochemistry in relation to human nutrition and biological processes. The course includes a combination of theoretical and practical learning, where students will be assessed through written exams, lab reports, lab practical skills assessments, and a nutritional biochemistry project. By the end of the semester, students will have a strong foundation in biochemical processes related to nutrition, enhanced critical thinking and problem-solving skills in metabolic pathways, and hands-on experience in laboratory techniques for nutritional biochemistry. This course equips students with the biochemical knowledge and practical skills essential for careers in nutrition and research
![NN20604 PEMAKANAN LANJUTAN [2-2025/2026]](https://itel.ums.edu.my/pluginfile.php/1907965/course/overviewfiles/pic%20front%20NN20604%20BN24.png)
NN20604 PEMAKANAN LANJUTAN [2-2025/2026]
This Advanced Nutrition course focuses on nutrient metabolism and biochemical pathways in both normal and abnormal states. Students will develop a comprehensive understanding of the objectives, scope, and principles of biochemistry in relation to human nutrition and biological processes. The course includes a combination of theoretical and practical learning, where students will be assessed through written exams, lab reports, lab practical skills assessments, and a nutritional biochemistry project. By the end of the semester, students will have a strong foundation in biochemical processes related to nutrition, enhanced critical thinking and problem-solving skills in metabolic pathways, and hands-on experience in laboratory techniques for nutritional biochemistry. This course equips students with the biochemical knowledge and practical skills essential for careers in nutrition and research
![NN30904 KAEDAH PENYELIDIKAN DAN KOMUNIKASI SAINTIFIK [1-2023/2024]](https://itel.ums.edu.my/pluginfile.php/409448/course/overviewfiles/2.jpg)
NN30904 KAEDAH PENYELIDIKAN DAN KOMUNIKASI SAINTIFIK [1-2023/2024]
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).
![NN40503 PENGURUSAN PERKHIDMATAN MAKANAN [1-2025/2026]](https://itel.ums.edu.my/pluginfile.php/1585527/course/overviewfiles/nn40503%20foodservice%20MANAGEMENT.jpg)
NN40503 PENGURUSAN PERKHIDMATAN MAKANAN [1-2025/2026]
This course introduces students to the major segments of foodservice, including commercial, non-commercial, and institutional operations. It emphasizes both theoretical and administrative aspects of foodservice management, with focus on procurement, production, service, menu planning, and the integration of operational and administrative functions. Teaching and learning strategies include interactive lectures and tutorial while assessment consists of assignments, quiz, midterm and final examination. By the end of the course, student wil be able to explain the concept and history of food service, food service operation system as well as the global changing trends, reflects on the values and attitudes required for entrepreneurial practices in food service management. Elements of Future Ready Curriculum included including critical and creative thinking, problem-solving, digital literacy, ethical awareness, and the development of an entrepreneurial mindset and ensuring that students are equipped with competencies relevant to future professional and societal challenges.
NT10802 BIOKIMIA [2-2022/2023]
The course discusses the biomolecules and their chemistries in reactions that facilitate the processes in living/biological systems. The syllabus includes amino acids, proteins, enzymes, carbohydrates and lipid. The structures, mechanisms, and control of these components are discussed. The energy consumption/generation and electron transfer in metabolisms such as the glycolytic pathway, the citric acid cycle, and the oxidative phosphorylation are also discussed. The metabolisms of Lipid and amino acid are also discussed.
![NT11402 ASAS PEMASARAN [2-2024/2025]](https://itel.ums.edu.my/pluginfile.php/1319450/course/overviewfiles/Welcome%20to%20NT11402%20luar.jpg)
NT11402 ASAS PEMASARAN [2-2024/2025]
This course aims to provide exposure to the core concepts of marketing as an important function in business to students. This course introduces the marketing concepts and elements of the marketing mix in one practical framework to achieve understanding on the importance of marketing strategy in fulfilling customer needs so that a business organization is capable of maintaining its position in a competitive environment. This course focuses on the introduction of marketing, consumer behaviour and the marketing mix, especially on menu, the food retailing, wholesaling, promotion and marketing ethics.
![NT11402 ASAS PEMASARAN [2-2025/2026]](https://itel.ums.edu.my/pluginfile.php/1908013/course/overviewfiles/NT11402%2025_26.png)
NT11402 ASAS PEMASARAN [2-2025/2026]
NT11402 Fundamental of Marketing provides an introduction to the fundamental principles and concepts of marketing as a key business function. The course examines consumer behaviour, the elements of the marketing mix, and the role of marketing strategies in meeting customer needs. It also highlights applications within the food sector, including menu marketing, retailing, promotion, and marketing ethics.
![NT20203 MIKROBIOLOGI MAKANAN [2-2025/2026]](https://itel.ums.edu.my/pluginfile.php/1908016/course/overviewfiles/Cover%20Page.jpg)
NT20203 MIKROBIOLOGI MAKANAN [2-2025/2026]
The course discusses the basic principles of food microbiology, which include scope of study, classification of microorganisms, existing of microflora in various foods and their source of contamination. Characteristic and factors affecting the growth of microorganism that lead to either food spoilage or food poisoning are also discussed. An understanding to these factors is helpful in designing methods to control or stimulate their growth. Students have the opportunity to learn a wide variety of microbiological methods normally used in quality control and safety evaluation of foods. The control of microorganisms especially foodborne pathogens by various food preservation techniques and processing are also being highlighted. Apart from the detrimentally effects to food and human health, many of these microorganisms are used in the production of food and food ingredients. A series of laboratory exercises are designed to provide student with the opportunity to develop skills in the isolation, identification and enumeration of the major groups of microorganisms associated with food and food products
![NT20302 PEMAKANAN MANUSIA [1-2025/2026]](https://itel.ums.edu.my/pluginfile.php/1585553/course/overviewfiles/Picture1.png)
NT20302 PEMAKANAN MANUSIA [1-2025/2026]
This course provides an overview of fundamental knowledge in food and nutrition. Students will learn about nutrition standards and guidelines in Malaysia, including nutrient requirements and functions in humans, the digestion and absorption of each nutrient in relation to the intake of a well-balanced and healthy diet, as well as the health risks associated with overconsumption and deficiency of various nutrients.
![NT20703 ANALISIS MAKANAN DAN INSTRUMENTASI [1-2023/2024]](https://itel.ums.edu.my/pluginfile.php/409505/course/overviewfiles/IMG_7246.JPG)
NT20703 ANALISIS MAKANAN DAN INSTRUMENTASI [1-2023/2024]
This course introduces students to the importance of food analysis as chemical compositions of foods are used to determine the nutritive value, functional characteristics & acceptability of the food products. Students will be taught on preparation of chemicals & instruments to conduct the analyses. Analytical errors including those arising from impurity of chemicals, instruments & methods used will also be discussed. Students will learn how to report their laboratory results, findings & calculations. Proximate analyses, as well as the theory & suitable methods to determine moisture, ash, protein, lipid, carbohydrate, mineral and vitamin contents will also be explained. Students will also be exposed to specific instruments including AAS, GC, HPLC, etc., to analyse specific or basic components that make up our major food components.
![PA20503 KANAK-KANAK DALAM KELUARGA BERMASALAH / CHILDREN IN TROUBLED FAMILIES [1-2024/2025]](https://itel.ums.edu.my/pluginfile.php/961064/course/overviewfiles/PA20503%20ITEL.jpg)
PA20503 KANAK-KANAK DALAM KELUARGA BERMASALAH / CHILDREN IN TROUBLED FAMILIES [1-2024/2025]
ABOUT THIS COURSE This course offers a unique opportunity for HA20 2nd Year Students and HA52 3rd Year Students to dive into a thought-provoking and essential topic: Children in Troubled Families. Whether you're taking this course as a requirement or as an elective, you’ll embark on a journey to explore the complex realities that children face when living in difficult, often heart-wrenching, circumstances. Throughout this course, you’ll gain a deep understanding of key definitions, concepts, and theories that help explain the struggles these children experience. We will uncover the psychological, mental, and emotional challenges they endure, and explore real-world issues that continue to affect children living with disadvantaged families or in troubled environments. You will be introduced to a variety of critical topics, such as how these conditions impact both children and their families, and you’ll engage in discussions that focus on the why and how behind these situations. What forces drive these family challenges? What ripple effects do they create on the children’s lives? This course doesn’t just focus on the problems—it’s also about solutions. Together, we will brainstorm and discuss practical ways to minimize the negative impacts these circumstances can have on children. Expect a mix of in-depth theory, real-world examples, and solution-based discussions to empower you to understand and, perhaps, influence positive change for children in troubled families. WEEKLY LECTURE: MONDAY (9.00AM - 11.00AM) VENUE: SEMINAR ROOM 2 (BS2) TUTORIALS: SECTION 1 (8.00AM - 9.00AM) elective Social Work SECTION 2 (9.00AM - 10.00AM) elective Social Work SECTION 3 (10.00AM - 11.00AM) Core Course SECTION 4 (11.00AM - 12.00PM) Core Course
PA30703 ASUHAN KANAK-KANAK PELBAGAI BUDAYA [1-2023/2024]
The course will commence by examining images of childhood and exploring the sources of these. It will introduce the idea that historical and cultural contexts influence values, beliefs, and goals of child rearing and the meaning attached to the concepts of the 'child'. It will then introduce a theoretical perspective that emphasizes the cultural context of child development, exploring the work of Trevarthen, and Cole, and will identify the concept of the 'developmental niche' as suggested by Super and Harkness. These ideas will be examined further through a range of illustrations of children developing in cultural contexts, which present a challenge to current western orthodoxies. There will be the opportunity to undertake a review of contrasting studies of children with a view to recognizing that underlying assumptions about childhood inform the ways in which social scientists conduct their research.
![PE10202 NUTRISI MANUSIA [2-2022/2023]](https://itel.ums.edu.my/pluginfile.php/47632/course/overviewfiles/nutrition.jpg)
PE10202 NUTRISI MANUSIA [2-2022/2023]
This course provides knowledge of human nutrition. This course will expose students with the knowledge of dietary guidelines. Methods Nutrition intake will be discussed via food diaries, food frequency questionnaires and available digital applications.
![PE10202 NUTRISI MANUSIA [2-2023/2024]](https://itel.ums.edu.my/pluginfile.php/713367/course/overviewfiles/Brain%20Nutrition%20food.jpg)
PE10202 NUTRISI MANUSIA [2-2023/2024]
This course offers a comprehensive understanding of human nutrition, introducing students to essential concepts and guidelines. Through interactive sessions, students will explore dietary recommendations and learn how to apply them in their daily lives. Practical methods for assessing nutrition intake, including food diaries, food frequency questionnaires, and digital applications, will be discussed to enhance students' ability to monitor and improve their dietary habits. By the end of the course, students will be equipped with valuable knowledge and tools to make informed food choices and promote overall health and well-being through nutrition.
![PE30102 SOSIOLOGI SUKAN [2-2022/2023]](https://itel.ums.edu.my/pluginfile.php/47641/course/overviewfiles/malaysia-juara-piala-aff-suzki-2010.jpg)
PE30102 SOSIOLOGI SUKAN [2-2022/2023]
Welcome to the course on Sociology of Sports. The course is designed to help students describe and explain the emergence and diffusion of sport over time and across different societies while also identifying the processes of socialization into, through, and out of modern sports. The students will also be encouraged to act as an advocate for athletes' rights and responsibilities as well as promote human development as opposed to performance efficiency models within physical education and sports science.
iTEL