COMMUNITY NUTRITION

The field of Community Nutrition emphasizes the integration of food, nutrition, health and diet-related disorders from the perspectives of policy, programmes and research. Courses offered include up-dates on current issues affecting food intake, nutritional status, morbidity and mortality related to nutrition. Students will acquire competency in critique of publications, manuscript preparation and seminar presentations.

Entrance Requirements

Applicants must have at least the following qualifications for Ph.D or M.S. that is recognised by Universiti Putra Malaysia.

Doctor of Philosophy (PhD)

• A Bachelor of Science degree in human nutrition or an approved related field with a Cumulative Grade Point Average (CGPA) of 3.75 and above or equivalent to First Class honors ; or
• Master of Science degree in human nutrition or an approved related field with CGPA of 3.00 and above;
• Applicants with research experience will be an advantage.

Master of Science (MSc)

A Bachelor of Science in human nutrition or a related field with a minimum CGPA of 2.75 and above or equivalent to Second Class Upper.

Language Requirements

English Language Requirement

All international candidates from countries where English is not a medium of instruction must obtain a minimum score of 550 for TOEFL or band 6 for IELTS.

Malay Language Requirement

In addition all international students (except students from Indonesia, Brunei and Southern Thailand) must also pass the Malay Language course (BBM 1401) to be eligible for conferral of a degree.

Course Synopsis

PKK 5001 Current Topics in Human Nutrition; Credit 2(1+1)
This course covers critical discussion and evaluation of journals and scientific reports. Emphasis is given to presentations and preparation of manuscripts for publication on current issues in human nutrition

PKK 5009 Special Topics in Human Nutrition; Credit 2(2+0)
This course encompasses critical and in-depth discussions on selected topics in human nutrition.

PKK 5101 Laboratory Methods in Human Nutrition Research; Credit 3(2+1)
This course covers the applications of laboratory techniques and methods in human nutrition research including study design, use of animal models and ethical issues .

PKK 5102 Nutrition Epidemiology; Credit 3(3+0)
This course focuses on the application of epidemiological study designs in studying the relationships between nutrition and disease. Methodological issues in nutritional status assessment are analysed. This course includes critique of scientific publications and reports in nutritional epidemiology

PKK 5201 Energy Metabolism in Health and Disease; Credit 3(2+1)
This course covers the principles of energy metabolism in health and diseases. Body composition, energy balance and physical in human nutrition, body weight management and physical activity for health maintenance are discussed.

PKK 5202 Lipids in Health and Disease: Credit 3 (3+0)
This course encompasses updates on metabolism and the importance of lipids in relation to health and diseases. The implications of lipid intake on health and diseases are critically discussed.

PKK 5203 Carbohydrate in Health and Disease; Credit 3(3+0)
This course covers updates on carbohydrate metabolism, roles of carbohydrates in health and disease, dietary practices based on carbohydrates.

PKK 5204 Proteins and Amino Acids: Nutrition and Metabolism; Credit 3(3+0)
This course covers updates on metabolism of proteins and amino acids in health and diseases. Emphasis is also given to developments in nutrition of protein and amino acids, including evaluation of protein quality and high protein diets.

PKK 5205 Micronutrient in Health and Disease; Credit 3 (3+0)
This course covers updates on the metabolism of micronutrients, interactions with other nutrients and issues of bioavailability. The roles of micronutrients and assessment of micronutrient status in health and disease are discussed critically.

PKK 5206 Functional Foods, Nutraceuticals, and Dietary Supplements; Credit 3(3+0)
This course focuses on assessing scientific evidence on international regulations, commercialization, quality control, safety and ethical issues of functional foods, nutraceuticals and dietary supplements in health promotion and disease prevention.

PKK 5301 Nutrition, Lifestyles and Non-communicable Chronic Diseases; Credit 3(3+0)
This course covers the relationship between nutrition, lifestyles and prevalence of non-communicable chronic diseases. Nutritional policies and interventions for prevention of non-communicable chronic diseases are discussed critically.

PKK 5302 Development and Evaluation of Community Nutrition Preventions; Credit 3(2+1)
This course covers principles of planning, implementaton and evaluation of nutrition interventions. Emphasis is given to the development and determination of effectiveness of community nutrition interventions.

*Students may also register for other graduate courses offered by other department of faculties in UPM, subject to the recommendation and approval of the student’s Supervisory Committee.