This module is built on the knowledge gained by the students in the previous nutrition modules and covers applied aspects of nutrition. It includes learning about nutritional assessments and tools to design a healthy diet and nutritious meals, energy balance and weight control, food composition and nutrient databases, food choices and eating habits and their impact on nutritional status, dietary management of lifestyle diseases, applied food processing technologies to provide nutritious functional foods.
This module will be delivered using the pedagogies of ‘Authentic Learning and Teaching’ and ‘Self-directed Learning’ via lecture and tutorial-based approach. In addition students will perform guided experiments and analyzing data obtained during the practical sessions. The module is supported by a combination of online lectures and supplementary reading materials. Various activities available on TIMES such as games, SCORM and feedback forms will also be used to make the learning and teaching more interesting. Students will be assessed on the problem solving and critical thinking skills on real world situations on applied nutrition via written practical reports. The demonstration awareness of social responsibility and ethical standards related to applied nutrition will be assessed via oral and written tutorial discussions and midterm examination. The ability to communicate succinctly using both knowledge and technical information in both oral and written forms on applied nutrition topics to various stakeholders will be assessed via group assignment and presentation. A final written assessment is to assess ability to discuss the various aspects in the field of applied nutrition including nutrition assessment, dietary intake methods and assessment, energy balance and weight management, and application of functional foods
- Lecturer: Chan Kai Sze .
