Semester 1 (24 Credit points)

• NUT1021 Fundamentals of human nutrition
• NUT1022 Fundamentals of biomedical sciences
• NUT1023 Nutritional biochemistry and nutrigenomics
• NUT1024 Nutrition, health and behaviour¹

Semester 2 (24 Credit points)

• NUT1025 Food science and analysis
• NUT1026 Nutritional epidemiology
• NUT1028 Nutrition throughout life cycle ¹
• NUT1029 Assessment of nutritional status¹

Summer Semester (6 Credit points)

• NUT1030 Nutrition and mental health (6 Credit points)

Semester 1 (24 Credit points)

• NUT2022 Food preparation, safety and service (12 Credit points)
• NUT2023 Nutrition and chronic diseases¹ (6 Credit points)
• NUT2029 Nutrition education and counselling or NUT2030 Communication in clinical nutrition (6 Credit points)

Semester 2 (24 Credit points)

• NUT2020 Nutrition in exercise and sports
• NUT2025 Research methods in nutrition 6 Credit points
• NUT2026 Community nutrition and health promotion (12 Credit points)

Summer semester (12 Credit points)

• NUT2024 Internship 1² (12 Credit points)

Semester 1 (24 Credit points)

• Free elective (6 Credit points)
• NUT3026 Applied research in nutrition (18 Credit points)

Semester 2 (18 Credit points)

• NUT3027 Internship 2² (18 Credit points)

Summer semester (6 Credit points)

• NUT3024 Contemporary development in nutrition OR NUT3025 Food and nutrition policy (6 Credit points)

This course comprises 144 points, distributed across four themes:

A. Foundation of medical, food and nutrition sciences:

Through these studies, students will be introduced to the fundamental concepts of medical, food and nutritional sciences. The inter-related units will assist the students in understanding the human body, and subsequently comprehending critical principles in human nutrition and food science. These studies form the basis for a deeper understanding of other themes in this program.

B. Nutrition and health:

Through these studies, the students will be able to determine the social and behavioural aspects that affect individuals, communities and populations. They will consider the broad aspect of religion, culture and political belief within a community. The students will also be exposed to a greater understanding of the nutritional needs and issues of specific groups. Besides, they will also learn about the roles of nutrition in the context of human health and diseases.

C. Nutritional professional and skills development:

Through these studies, the students will develop professional ethics and values related to nutrition practices. This includes learning communication skills, critical thinking, technical and research skills. Specifically, they will learn the development and potential application of scientific and technical skills in promoting good health and develop competency in assessing the nutritional status of individuals, groups and communities. The students will also learn the necessary skills for safe food preparation and service.

D. Research and practice in nutrition:

These studies revolve around the application of the acquired knowledge and skills in actual nutrition practice. The students will learn interviewing and counselling skills and public health nutrition principles and practices. They will also learn how to design and implement nutrition intervention activities and programs in the community. Nutrition internships will provide an opportunity to gain practical experience in real-life settings, as it will enable students to understand the role of nutritionists within the context of the healthcare system, community and/or workplace.