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Course overview |
COURSE CODE: MHN1102
COURSE LEVEL: Year 1, Semester 1
CREDIT UNITS: 5
Course Description
This course will include a thorough introduction to the basic concepts of nutrition and food. Fundamental facts about food nutrients will be discussed with regard to their requirements, functions, effects of deficiency and excess. The concept of Nutrition throughout the lifecycle will guide the flow of study in this module. Highlight will be given on pregnancy, infancy, childhood, adolescence and aging. The overall aim of the course is to give the learner the introduction and overview into the area of Nutrition as an integral component of health.
Course objectives
1. To discuss the key concepts of nutrients (Carbohydrates; Proteins; Fats; Vitamins; Micronutrients) and their role in achieving a status of health in individuals and communities feeding practices
2. To explore the nutrient requirements throughout the lifecycle (e.g., pregnant women, infants, children, adolescents, aging).
3. To discuss Malnutrition (Under-nutrition, Overweight, Obesity) and describe the causes of malnutrition (conceptual frameworks) and preventive strategies
4. To explore the food chain, food paths and Food production systems
Outline
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No. |
Topics |
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1 |
Introduction to Nutrition concepts |
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2 |
Macro and micro nutrients: Classification, sources, functions, deficiencies |
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3 |
Food choice, fads and food culture |
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4 |
Nutrition throughout the lifecycle |
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5 |
Malnutrition: classification, causes, identification and prevention |
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6 |
Food chain, food paths and Food production systems |
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7 |
Food composition tables , Food balance sheets and Food-based dietary guidelines |
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8 |
Trends in global and national food production |
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Total |
Mode of Instruction: Lectures, practical work, group discussions and case studies
Mode of Assessment
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No |
Mode of Assessment |
Mark (%) |
Posting date |
Due date |
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1 |
Assignment 1 |
20 |
24th September 2018 |
10th October 2018 |
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2 |
Project work |
30 |
22nd October 2018 |
22ndt November 2018 |
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3 |
Final Examinations |
50 |
6th – 12th December 2018 |
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|
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TOTAL |
100 |
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Reading List
1. Stewart A. Truswell. (2003). ABC of Nutrition. 4th edition
2. Michael J Gibney, Suzan A Lanham-New and Aedin Cassidy and Hester H Vorster. (2009). Introduction to Human Nutrition. Second edition. The Nutrition Society
3. Maurice E. Shils, James A. Olson, Moshe Shike and A. Catherine Ross. (1999). Modern Nutrition in Health and Disease. 9th edition, By Lippincott, Williams & Wilkins