PROGRAMME OVERVIEW
This programme will train students in nutritional sciences to promote human health and prevent diseases. Students of this programme will study fundamental and professional courses that include scientific, technical, and professional knowledge suitable for professional recognition as a nutritionist. Students must undertake compulsory community engagement throughout the programme and industrial training outside the university to gain work experience and opportunities to apply their theoretical knowledge and practical skills. Graduates from this programme can be employed as nutritionists in government agencies throughout Malaysia, in private sectors as industrial nutritionists or product nutritionists in the food industry, in non-governmental organisations focusing on public health, in academia and research organisations as academics and researchers, as entrepreneurs to cater for nutrition-related requirements and demands of various population groups and as nutritionists in communication and mass media work
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MQA REFERENCE NUMBER
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To produce trained nutritionists with adequate scientific, technical and professional knowledge who are suitable for professional recognition
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To produce graduates who can communicate effectively, and think critically
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To enable life-long learning for students and graduates in nutrition by engaging with relevant agencies and industries
- The Faculty’s Nutrition programme shall produce nutritionists who are knowledgeable and competent.
- The Faculty’s Nutrition programme shall produce nutritionists who are effective in communicating nutrition education and scientific findings.
- The Faculty’s Nutrition programme shall produce nutritionists who adhere to professional standards in their practice and conduct.
- The Faculty’s Nutrition programme shall produce nutritionists who are able to utilise entrepreneurial and leadership skills suitable for the health related service and industries.
Upon successful completion of the programme, graduates will be able to have the following specific capabilities.
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PLO1: Describe, interpret and apply knowledge of food, nutrition and health sciences.
PLO2: Identify markers of nutritional status in planning, modifying, implementing and evaluating nutritional surveillance at group, community and/or population levels.
PLO3: Utilise relevant techniques and identify nutrition problems and solutions based on critical and lateral thinking at individual, group, community and/or population levels as well as educate health professionals and community on nutrition and healthy lifestyle.
PLO4: Plan, implement and evaluate nutrition promotion and intervention activities at individual and community levels.
PLO5: Demonstrate sensitivities and responsibilities towards the community, culture, religion and environment based on professionalism, value, attitude and ethics.
PLO6: Demonstrate leadership skills and communicate effectively with peers, healthcare professionals, community and the stakeholders at large.
PLO7: Utilise ICT and information management system to enhance their nutrition practices and services.
PLO8: Apply skills and principles of lifelong learning in academic and career development and expansion.
PLO9: Demonstrate management and entrepreneurial skills in career development.PLO1 - Describe comprehensive theoretical and technical knowledge in the field of food science and nutrition.
CAREER PROSPECT
