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A.1 |
Identify different nutrient contents in daily food such as protein, fat, carbohydrate, vitamins and their roles in human health |
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A.2 |
Distinguish between healthy and unhealthy diets. |
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A.3 |
Explain how eating habits are related to the environment and the idea of sustainable eating. |
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A.4 |
Plan healthy diet and practice healthy lifestyle. |
B. Intellectual Skills
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B.1 |
Demonstrate a solid foundation of inquiry skills for life-long learning. |
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B.2 |
Apply critical and creative thinking skills. |
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B.3 |
Communicate coherently in written and spoken language. |
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B.4 |
Apply quantitative reasoning and problem solving skills |
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B.5 |
Analyzes and describes diseases resulting from malnutrition. |
C. Professional and Practical Skills
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C.1 |
Build transferable skills which you can apply to employment, research and further study. |
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C.2 |
Develop expertise in areas including ingredient choice, dietary analysis of individuals, and populations. |
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C.3 |
Gain practical skills such as measuring body composition and nutritional biomarkers Behavior change skills are key methods used by professionals who work with lifestyle change such as weight management and public health. |
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C.4 |
Experienced lecturers guide you through a range of skills and approaches which are evidence based and essential for working in this sector. |
D. General/Transferable Skills
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D.1 |
Learning the principles and goals of nutrition . |
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D.2 |
Learning terms necessary for more studies and research. |
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D.3 |
Can distinguish physical signs of different nutritional deficiency disorders. |
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D.4 |
Prepares and writes scientific and technical reports. |
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D.5 |
Continue self-learning in its field of specialization |
Teaching and learning methods
1. Illustrated lectures
2. Assignments
3.Video animations
4.Group discussion
5.Presentations
Methods of assessments
|
s.n. |
Assessment Method |
Due (week) |
Weight (%) |
Notes |
|
1 |
Midterm exam |
Week fifth and tenth |
20% |
Written |
|
2 |
Oral exam |
|
||
|
3 |
Practical exam |
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||
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4 |
Final exam |
Week seventeen and eighteen |
70% |
Written |
|
5 |
Assignments/HWs |
Week four and week twelve |
10% |
Quizzes |
|
Total (%) |
|
100 % |
|
|
Course References
|
Type |
Title |
Publisher |
Edition |
Author |
Availability |
|
Lecture notes |
All notes for lectures (Tables for readings and phots.) on the course .are available . |
Course Coordinator |
Faculty photocopies shop. |
||
|
Textbook |
Williams´essentails of Nutrition and Diet 11th edition. |
Elsiver |
11th edition |
Eleanor Schlenker and Joyce Ann Gilbert |
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Reference books |
Nutritional Foundations and Clinical Applications: A Nursing Approach |
ElSevier |
6th Edition |
Michele gordner , Sylvia Escot-Stump and Suzanne Dorner |
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|
Periodicals |
The American Journal of Clinical Nutrition |
AJCN Online by the American Society for Nutrition |
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Websites |
The Journal of Nutrition |
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https://nutrition.org/publications/the-journal-of-nutrition/ |
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Other |
JN The Journal of Nutrition |
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https://academic.oup.com/jn |
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