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NUTRITION

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2013

NUTRITION
Nutrition is the science on how food, nutrients and other dietary components affect growth and development in health and disease. Nutrition science also examines the environmental, socio-cultural, psychological and behavioural aspects of food and eating. Consumer concerns on food and water safety, food quality and regulations are important issues addressed in nutrition. The Bachelor of Science (Hons) Nutrition offered by IMU encompasses all these and other central issues of nutrition. These programmes provide students with a good grounding in basic and nutritional sciences, as well as equip them with state-of-the art skills to pursue careers in industry, education, health promotion, research and journalism, to name some examples. The IMU Nutrition curriculum is tailored to prepare students to meet the work demands of the modern day nutritionists. Accordingly, the curriculum accords strong emphasis not only on core nutrition modules, but also on key profession-supporting modules such as nutritional status assessment, diet-related non-communicable diseases, monitoring and evaluation of programmes, communication and marketing management. Our BSc (Hons) Nutrition also provides students with a rigorous experience in research methodology and application for each stage of the research process and data management. Students will have the opportunity to showcase their completed research in scientific conferences and journals.

Our Nutrition programme prepares students to meet the needs for nutritionists by government agencies, industry, universities, research institutions, mass media and businesses involved with food, nutrition, wellness, fitness and health.

Dr Chong Hueh Zan, Megan

Lecturer and Programme Coordinator BSc (Nutrition and Community Health) (UPM), PhD (Nutritional Sciences) (UPM)

11 WHAT SORT OF JOBS/CAREERS CAN BE UNDERTAKEN WITH THIS DEGREE?

In the past decade, the government of Malaysia has substantially expanded its nutrition programmes and number of nutritionists to address diet-related challenges in the country. Increasing public interests in nutrition and health-promoting products have led the food and related industries and businesses to create more job opportunities for nutritionists. Nutritionists are wellplaced to be employed in different settings in Malaysia and internationally.

Community Nutrition Nutritionists are employed by government agencies and private organisations for community nutrition activities. These include assessment of nutritional status; formulation and evaluation of nutrition programmes; development of training manuals and guidelines, conduct of nutrition education and health promotion, undertake surveys and research, and coordinating nutrition intervention activities. Community settings include schools, work places (e.g. offices and factories), orphanages and homes, as well as rural and urban populations of concern. Industry and Businesses There are diverse roles for nutritionists in the food industry, ranging from regulatory roles to ensure nutritional claims and product labelling are appropriate, to being involved in nutrition research for supporting new product claims. The food industry also engages nutritionists for marketing, advertising, advisory and communication roles.
The wellness industry in Malaysia is growing rapidly in tandem with the increase in people becoming more health conscious. The wellness business offers career opportunities for nutritionists in providing healthcare services and products to individuals and corporates. The fitness industry and sports nutrition industry are also fast growing in Malaysia, as increasingly more fitness clubs and exercise facilities are set up. Nutritionists have advisory roles in these businesses on matters related to body composition, weight management, energy and nutrient requirements, and dietary supplements.

University / Research Institutions A career in an academic institution is for those interested in teaching, research, scientific writing, giving presentations and building capacity in training future nutritionists. For those who wish to focus on research, they may explore working in research institutions in the public sector (e.g. Institute for Medical Research, Institute of Public Health), or the private sector (e.g. food and healthcare industry). Consultancy Nutritionists with sufficient experience can offer consultancy in nutrition services, education and advocacy to the corporate and government sectors, professional societies and the mass media. Freelance nutritionists may be engaged to offer nutrition screenings, education, and healthy lifestyle management to individuals and in group settings.
Nutritionists investigate metabolic and physiological responses of the body to foods and nutrients.

12 WHEN DO I APPLY FOR A PLACE IN IMU?

You can apply using forecast or actual results.

01 WHY CHOOSE THIS PARTICULAR PROGRAMME?

Given the obesity epidemic and the rise in diet-related non-communicable diseases, such as diabetes, stroke, coronary heart disease, and cancers, there is a growing interest in healthy eating and disease prevention. Nutrition concerns have become an important factor in food choices. More people are turning to nutritionists for expert advice. Both government agencies and private companies are continually looking for qualified nutritionists for guidance in health promotion, nutrition education and communication. Join a profession that can bring about a direct impact on the nutritional wellbeing of individuals and society.

Nutritionists advise consumers about making healthy food choices using the nutrition information panel.

02 WHAT IS THE STRUCTURE OF THE PROGRAMME?

The IMU nutrition programme is a 3-year, full-time course comprising a total of 6 semesters and 1 short semester. This programme incorporates a comprehensive curriculum that integrates knowledge from the physical, biological and social sciences. The first two years of study are devoted to basic sciences, core nutrition subjects, and supporting modules. In the third year, students are able to apply the knowledge and skills acquired to the conduct of nutrition education and health promotion activities, as well as to undertake a research project that spans two semesters. In the final semester, students are required to complete supervised practical placement in partnership with an appropriate industry or community setting for 16 weeks (full-time) duration. These obligatory practical training prepares students with the professional experience necessary for competent delivery of education and health promotion activities.

03 WHAT ARE THE KEY FEATURES OF THE PROGRAMME?

With the universitys strong emphasis on the problem-based learning model, nutrition students will also be trained to engage stimulating issues and work as a team toward resolving the challenges. In keeping with the reputation of the university academic programmes, the nutrition curriculum is also driven by outcome-based approaches to student learning. Students are trained to have the essential knowledge, skills and work ethics to meet market demands for nutritionists. Our nutrition curriculum was developed leveraging on the strengths of well-renowned nutrition programmes worldwide. It is structured to prepare students with the intellectual and functional competencies to cope with multiple demands of the nutritionist.

Bachelor of Science (Hons) Nutrition (IMU)

DEGREE TOTAL DURATION

KEY FACTS
3 years

COMMENCEMENT
July & September

04 WHAT ARE THE TEACHING-LEARNING APPROACHES USED?

The nutrition programme utilises a combination of teaching and learning approaches including lectures, tutorials, practical classes, computer-aided learning (CAL), e-learning portal, seminars, debates, problem-based learning, field visits, group and individual assignments and presentations in the community.

05 WHO ARE THE TEACHING STAFF?

The faculty comprises well-qualified lecturers with vast experiences in teaching, research, publications, working in partnership with the government and industry in Malaysia and internationally. Expert research areas of the faculty include maternal and child nutrition, micronutrients, dietary lipids and diet-disease relationships. The nutrition programme also receives teaching support from experienced staff in IMU with respect to teaching basic sciences and other modules.

06 HOW WILL I BE ASSESSED?

Students will be assessed through class tests, end of semester examinations, practical work, reports, assignments, problembased learning, projects, presentations, and thesis for the final year projects.

07 ARE THERE ANY INDUSTRIAL PLACEMENTS?

Students are required to undergo industrial placements scheduled in 6th semester. Students will be attached to appropriate community level in collaboration with the industry partners, government, private associations, non-governmental organisations or related international agencies.

Nutritionists are professionally trained to assess and evaluate the nutritional status of all age groups.

08 WHAT ARE THE SEMESTER CONTENTS?

Principles of Human Nutrition General Chemistry Human Physiology Professionalism in Nutrition & Dietetics Organic Chemistry Basic Communication Genetics Community Nutrition Sports Nutrition Food Safety and Regulations Clinical Biochemistry Nutrition, Lifestyle & NCDs Research Project in Nutrition I Selective (Contemporary Nutrition/ Exercise and Aging)

SEMESTER 1

Lifespan Nutrition Principles of Food Preparation Food Culture and Nutrition Basic Biochemistry Introduction to Sports and Exercise Science Nutritional Immunology Analysis of Nutrients in Foods

SEMESTER 2

SEMESTER 4 SEMESTER 5 SEMESTER 6

Nutrition in Health Promotion Scientific Communication in Nutrition Research Project in Nutrition II Nutrition Education & Communication Selective (Health Psychology / Exercise & Physiology)

Short Semester

Foundation in Food Science Applied Statistics for Nutrition Research Research Methods in Nutrition

Monitoring & Evaluation of Nutrition Programmes Marketing Management for Nutritionists Functional Foods, Nutraceuticals & Supplements Environmental Issues and Nutrition Practicum

Nutritional Assessment Methods Nutrients and Metabolism General Microbiology Introduction to Psychology Nutritional Epidemiology Selective (Infectious Diseases/ Introduction to Traditional Chinese Medicine)

SEMESTER 3

The curriculum is reviewed periodically and is subject to change. The MPU modules are compulsory modules imposed by Ministry of Higher Education under the Private Higher Educational Institutions Act 1996 (Act 555). All students must take these modules and pass as a prerequisite for the award of the degree. Some of these modules will be taken at the beginning or the end of the programme while the rest will be taken within the six semesters of the programme.

09 WHAT IS THE MEDIUM OF INSTRUCTION?

The medium of instruction is English. Students who come from a system of education in which the medium of instruction is not English are strongly recommended to improve their proficiency in English by making their own arrangements to attend additional English Language classes before entering IMU.

10 WHO WILL AWARD THE NUTRITION DEGREE?

The Bachelor of Science (Hons) Nutrition degree is awarded by IMU. Nutritionists advocate health promotion activities through educational talks and training.

Learn from our experienced lecturers...

Prof Khor Geok Lin BSc (Agric) (McGill), Msc (Nutrition) (Guelph), PhD (Social and Preventive Medicine) (UM) Prof Khor Geok Lin is currently Dean, School of Health Sciences, IMU. She obtained her first degree in McGill University, Montreal and later pursued her MSc and PhD in Human Nutrition and Community Nutrition respectively. Her research interests are in Public Health Nutrition, Community Nutrition and Micronutrients in Maternal and Child Health and she has received grants to work in these areas of her research. Prof Khor Geok Lin has published extensively in both international and regional journals and contributed to book chapters in nutrition. She has also received numerous awards including the Takemi Fellowship and Fulbright Scholarship, Harvard School of Public Health, Association of Commonwealth Universities Development Fellowship, Monash University, Clayton, Australia, Association of Southeast Asian Institutions for Higher Learning Fellowship, Auckland University of Technology, Auckland, New Zealand and Asia Pacific Clinical Nutrition Society (APCNS) Award. Prof Khor Geok Lin has many affiliations with professional organisations. Dr Chong Hueh Zan, Megan BSc (Nutrition and Community Health) (UPM), PhD (Nutritional Sciences) (UPM) Dr Megan Chong Hueh Zan is a lecturer and the programme coordinator for IMU BSc (Hons) Nutrition programme. She holds a PhD in Nutritional Sciences from University Putra Malaysia. Her research interests include functional food, nutraceuticals and dietary modifications for prevention of non-communicable chronic diseases. Besides being active as a teaching faculty, Dr Megan had published several scientific publications and is also a member of the Nutrition Society of Malaysia since 2006.

A/Prof Tony Ng

AMN, FNSM, AMIC, BSc, BSc (Hons), MCH (Nutr), PhD

A/Prof Tony Ng Kock Wai is currently Associate Professor at the Department of Nutrition and Dietetics, IMU in Kuala Lumpur. Previously, he served 35 years at the Institute for Medical Research (IMR), Kuala Lumpur where he retired in 2004 with Gred Khas C as Head of the Cardiovascular, Diabetes and Nutrition Research Centre at the Institute. His PhD involved pioneering work on palm oil nutrition which earned him the role of Resource Officer/Consultant for the Malaysian Palm Oil Promotion Council for several years (1986-2004) and currently is a member of the Expert SN2 Committee for Palm Oil Nutrition Research of the Malaysian Palm Oil Board. A/Prof Tony obtained his BSc and BSc Honours from the University of Malaya in 1971 and 1972, respectively. He went on and completed his Master of Community Health (Nutrition) as the pioneer 1979/80 cohort at the University of Queensland, Australia and later in 1988, obtained his Ph.D degree from the University of Malaya. At the IMU, A/Prof Tony Ngs innovations include a nutrient calculator called DietPLUS and a T&Z calculator for basal metabolic rate (BMR), physical activity level (PAL) and total energy expenditure (TEE). His forte in research has produced over 100 publications in local and international journals. He currently serves in several expert committees including the Malaysian Expert Committee on Nutritional Guidelines, Codex Sub-Committees of the Ministry of Health, the IMU Joint Research & Ethics Committee, and the Editorial Committees of the International Journal of Science, Medicine and Education (IeSME) and the Malaysian Journal of Nutrition (MJN). A/Prof Tony was Council Member of the Nutrition Society of Malaysia (NSM) for 25 years until March 2012, during which time he served as its Honorary Secretary from 19942002. He is also Associate Member of the Institute of Chemistry, Malaysia since 1978. Dr Snigdha Misra
BSc(Home Sci),MSc( Food Sci & Nutri), MPhil(Food Sci & Nutri), PhD(Com. Nutrition)

Dr Snigdha Misra obtained her Masters and Master of Philosophy Degrees in Food Science and Nutrition from Avinashilingam University, India. She has also pursued her PhD in Community Nutrition. Prior to joining IMU, she had been working as a faculty member in a private University in Malaysia for 6 years. Her teaching experience spans over a period of over 20 years, both in India and Malaysia. She is a member of several professional bodies, both local and international. She played a bigger role in the community-based projects in India. She has also been instrumental in organising the IMU Nutrition week. Some of her academic contributions include a book chapter, publications in journals and also to the scientific conference proceedings. Her interest areas include micronutrients, maternal & child health and obesity.

OUR FACILITIES
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01) Students enjoy learning at the Medical Museum 02) Hostel Accommodation 03) Conducting research in the lab 04) Auditorium, where lectures, talks, graduation and other important events are held 05) Library is an important learning resource for students 06) A conducive learning environment for students 07) Having a meal at the cafeteria 08) Caf in the Library for library users to wind-down in-between classes and studies. 09) Another important learning resource for students, Medical Museum 10) Working out at the gymnasium 11) Relaxing and having a fun time 12) Students using computers as a learning resource

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ABOUT IMU
The International Medical University (IMU) is Malaysias rst and most established private medical and healthcare university with over 20 years of dedicated focus in healthcare education. The University is the rst university in Malaysia that offers conventional and complementary medicine, all under one roof. Established in 1992, the University enjoys an international reputation, and provides a high standard of education at undergraduate, postgraduate and continuing professional development level. IMUs curriculum for its undergraduate programmes has been benchmarked to international standards and is accepted by international partner universities for credit transfer into relevant programmes. IMU pioneered the worlds rst Partner Medical School programme, allowing a student to start their education in Malaysia while completing and earning a degree at an international university. Over the last two decades, IMU has grown from a medical college with 5 partner universities in 1992, to an internationally recognised higher education institution with more than 30 renowned international partner universities. The main campus of IMU is located in Bukit Jalil, Kuala Lumpur, Malaysia. Since 1999, IMU has established clinical schools in Seremban and Kuala Pilah (Negeri Sembilan, Malaysia) as well as Batu Pahat and Kluang (scheduled to open in 2013) (Johor, Malaysia). IMUs Learning Model is grounded on its core values, which fosters students development into knowledgeable and competent healthcare professionals who are critical thinkers, reective and yet proactive. The aim is to create healthcare graduates that are committed to lifelong learning and imbued with a sense of good citizenship, leadership and ethical behaviour. In its continual quest for academic excellence, moving into research was a natural progression with medical and healthcare-related research, as well as medical education being areas of key focus. IMUs research efforts are expected to be further enhanced now that the Institute of Research, Development and Innovation (IRDI) has been launched in September 2012. The university had a major breakthrough in 2010 with the start of its Healthcare Centres which allowed IMUs staff and students to receive and treat patients. The Healthcare Centres, which serve as a teaching site for IMU students, bring the disciplines of allopathic (Western) medicine and those of complementary and alternative medicine together under one roof. Today IMU is an integrated medical and healthcare institution, offering education, healthcare and research in partnership with some of the worlds most respected individuals and universities in the eld of medicine and healthcare.
IMU Clinical School, Batu Pahat

IMU Clinical School, Seremban

IMU Bukit Jalil Campus

REASONS TO STUDY NUTRITION AT IMU

1. An Established Private Healthcare University IMU is Malaysias rst and most established private medical and healthcare university with over 20 years of dedicated focus in healthcare education. IMU achieved a Tier-5 rating in the SETARA ratings of Malaysian Universities and University-Colleges awarded by Malaysian Qualications Agency (MQA). 2. Build Your Future Healthcare Professional Network As IMU offers the widest range of healthcare programmes, our students are fully immersed in a vibrant community of students and practitioners from all healthcare elds. This allows for the development of strong friendships amongst peers that will be the foundation of an extensive healthcare professional network upon graduation. 3. Curriculum Benchmarked to International Standards IMUs nutrition curriculum has been developed and delivered by well-qualied and experienced faculty to meet high international standards and global needs. 4. Better Preparation to be a Nutritionist With exposure to practical industrial placements and research, students will gain valuable experience and are better prepared to be a competent nutritionist, upon graduation. 5. Wider scope of career opportunities Our graduates are well prepared to meet the increasing demand for nutritionists in government agencies, industry, universities, research institutions, mass media and businesses involved with food, nutrition, wellness, tness and health.

PROGRAMMES AVAILABLE: UNDERGRADUATE Medicine Dentistry

KPT/JPS(KR10935)09/2014 KPT/JPS (A8358)10/2015 KPT/JPS(KR10605)4/2014, KPT/JPS(R/727/7/0002)10/2015 KPT/JPS(KA8176)03/2013

Pharmacy

Dietetics with Nutrition Nutrition Nursing

KPT/JPS(N/726/6/0011)06/2017 KP/JPS(KR11196)04/2015

Nursing Science (for registered nurses)

KP/JPS(KA9377)01/2014

Chiropractic

KPT/JPS(KA9294)08/2014 KP/JPS(KA10260)12/2015

Chinese Medicine Biomedical Science

KPT/JPS(R/421/6/0011)12/2017 KPT/JPS(R/545/6/0014)09/2017 KPT/JPS(R/442/6/0003)01/2018 KPT/JPS(R/311/6/0013)09/2017

Medical Biotechnology Pharmaceutical Chemistry Psychology

POSTGRADUATE Public Health (MSc) (Coursework & Research)

KP/JPS(KA10261)09/2015

Analytical Pharmaceutical Chemistry (MSc)

KPT/JPS(N/442/7/0001)01/2017 KPT/JPS(N/421/7/0010)07/2017

Molecular Medicine (MSc)

SCAN FOR MORE

Medical and Health Sciences (MSc & PhD by research)

For more information on IMU, visit our website: www.imu.edu.my or email: start@imu.edu.my Facebook @ www.facebook.com/ InternationalMedicalUniversity
KPT/JPS(KR10618)6/2014, KP/JPS(KR10625)01/2015

Twitter @ IMUMalaysia

International Medical University 126, Jalan Jalil Perkasa 19, Bukit Jalil, 57000 Kuala Lumpur, Malaysia Tel: +60 3 2731 7272 Fax: +60 3 8656 1018
KP/JPS/5195/US/2, KP(JPS)/DFT/US/W03, KPT/JPS(N/726/6/0011)06/2017 The IMU has been certied with MS ISO 9001:2000 for the provision of tertiary education in medicine, pharmacy and health sciences.

Become the future of better healthcare

Every effort has been made to ensure the accuracy of the information given in thisbrochure but it is subject to alteration without notice. The University reserves the right to alter or delete any of the information included at any time and it shall not be bound by any errors or omissions and cannot accept liability in respect thereof. Please consult the Department of Student Services and Marketing for the most up-to-date information. Published by the Marketing & Communications Department, IMU. 001/2013/03