Bachelor in Nutrition (Hons)
Introduction:
The Bachelor in Nutrition (Honours) (BNT) is an undergraduate academic programme that leverages on a unique learning opportunity in the combined disciplines of nutrition and dietetics. Students pursuing the programme will be exposed to both; in the field of nutrition and dietetics, as well as to the state-of-the-art technologies used in the fields of communication and counseling. As such, graduates of the programme are expected to be competent to handle not only the common nutritional problems but also to advise on complex strategic issues and decision making process in the areas of community nutrition.
The BNT is conducted over a period of three-years on semester basis (six long and three short semesters), where students will major in either Nutrition or Dietetics. Given such academic exposure, graduates of the BNT, therefore, would be in an advantageous position to find career opportunities not only in the government sector, but more importantly, in the private and corporate sectors. As for the latter career opportunities, graduates are mostly encouraged to further acquire internationally recognized qualifications in the fields of nutrition and dietetics (Registered Dietician, Registered Nutritionist, etc.).
Academic Requirement:
Total Credit:
Compulsory / Core: 120 credits
Electives: none
Course Duration:
Total Semester: 3 Full Semesters and 3 Short Semesters
Duration: 3 years
Intakes:
May, November, March
Core Subject Description:
Human Physiology - The course introduces to students the various types of tissues, the structure and function of human organs, nervous system, digestive system, circulatory system, defense system and the reproductive system. It also gives an exposure to the abnormalities and diseases related to these bodily systems. Through practical exercises, students will practically study on human body anatomy and their functions.
Basic Nutrition - The course on basic nutrition will include the macronutrients and their metabolism. It will enable the students to understand and evaluate the nutritional status, growth and development, water homeostasis and specific disease states. Human body composition will be taught and studied at atomic, molecular, cellular tissue and whole body levels. Measurements of energy intake and energy expenditure shall be dealt with, in detail.
Food Science - This paper will give an insight into the components of food and its behaviour. It will also highlight the different parts of the food industry and its applications in the national and international markets. It will also review the bonding of molecules in the food and its effect on the metabolism in the body.
Nutritional Communication and Counselling - The course on nutrition communication and counselling will include the counselling and communication methods used in the dissemination of information regarding nutrition. It will focus on personal as well as group counselling methods. It will enable the students to understand and evaluate the requirements of the food and nutrients by the body and the psychological needs of food by the body. Nutrition counselling strategies will also be taught.
Biochemistry - This course provides an introduction to the chemistry and metabolism of carbohydrates, amino acids and proteins, lipids, and nucleotides. The processes of catabolism, anabolism, enzyme and hormone are also investigated in depth. The laboratory exercises are designed to provide an extensive overview of the important techniques used in the biochemistry laboratory.
Nutritional Biochemistry - This course is designed to equip learners with useful knowledge about the concept of the following subject matter. Essential micronutrients: Physiological and biochemical aspects of vitamin, mineral and trace element metabolism to include: Chemistry, food availability, mechanisms of absorption and plasma transport, metabolic functions, turnover, storage, catabolism and excretion; physiological, biochemical and clinical effects of deficient and excessive intakes of vitamins and minerals; physiological basis for assessment of requirement of minerals and vitamins; parameters for assessment of vitamin and mineral nutritional status.
Food and Nutrient Analysis - This course covers topics such as chemical, physical and biochemical properties of the food component and the relationship between the structure and function of these components in food.
Assessment of Nutritional Status - The course on assessment of nutritional status will include the body measurements and their interpretation of health. It will enable the students to understand and evaluate the nutritional status, growth and development, water homeostasis and specific disease states. Body Measurements shall be dealt with in detail. Perspectives on the future shall be emphasised under each chapter.
Therapeutic Dietetics - This course discusses basically the roles of planning and preparation of the menu in different disease conditions. Major contribution would come from the commonly caused diseases which affects the population in general. Measures to reduce the prevalence of these diseases will be the main consideration of this course, through nutritional applications.
Dietetic Research Project - In this course final year students majoring in clinical nutrition are required to carry out a research project in the area of clinical nutrition under the supervision of a lecturer. A written report has to be prepared and presented in a seminar to be evaluated by panel members.
Clinical Nutrition - Contribution would come from the understanding of nutritional assessment and its different components such as dietary, biochemical and anthropometric assessment. Students should be able to create a nutritional program/regime for the treatment or prevention of a variety of specific diseases/disorders. For example, what dietary/nutrient recommendation should be made for a patient with hypercholesterolemia? Develop a solid understanding of certain chronic disease etiologies, nutrient biochemistry as related to the etiology, and potential nutritional interventions.
Contemporary Issues in Nutrition - The course will be highlighting on the major issues surrounding the current nutrition system and culture. It will engage with a broad range of texts written by academics and serious journalist emphasizing current concerns about practices in nutrition and dietetics field specifically. Perspectives on the future shall be emphasized under each chapter.
Community Nutrition Research Project - In this course final year students majoring in community nutrition are required to carry out a research project in the area of community nutrition under the supervision of a lecturer. A written report has to be prepared and presented in a seminar to be evaluated by panel members.
Entrance Requirement:
The minimum entry requirements for this programme are:
- STPM / 'A' Level /Matriculation / Foundation Programme / Recognized Diploma and
- A pass in SPM with credit Bahasa Malaysia / Melayu.
Professional Recognition:
Malaysian Qualification Agency (MQA)
FAQs:
Career Opportunities:
Graduates will find ample opportunity in not only availing themselves to careers in hospitals but also in government services, academia as well as careers in internationally recognized health sectors, wellness clinics, food industry and neutraceutical industries. Organizationally, graduates will be absorbed into:
- Government ministries and departments;
- Dietitian;
- Clinical/ Community Dietitians;
- Hospitals;
- Quality control supervision and culinary education;
- Community and university educator;
- Corporate health promotion;
- Wellness specialist;
- Quality assurance manager;
- Weight loss counselor;
- Exercise physiologist;
- Researcher;
- Policy planning in public health agencies;
- Pharmaceutical companies;
- Food industries;
- Neutraceutical companies;
- Food Marketing agencies;
Expected Salary
Public Sector: Basic starting monthly salary is around RM1,650; plus allowances (such as housing and entertainment) the total can amount to around RM2,300.
Private Sector: The amount of basic starting monthly salary can vary from the above amount. However, the total amount of monthly salary earned (inclusive of allowances) is subject to negotiation and which can be higher than that earned in the public sector.
