Perjumpaan Bersemuka Pertama FEM 3202 (Semester Pertama 2012/2013) Selamat Datang 8 September 2012

Nutrition, Health and Environment Kod Kursus : FEM 3202 Kredit : 3 ( 2 +1) Jam Kontak : 2 jam kuliah + 3 jam amali/week Pensyarah : Dr Norhasmah Sulaiman Telefon : 03-89467106 Email : norhasmah@putra.upm.edu.my

Hasil Pembelajaran Prinsip asas pemakanan, kesihatan dan persekitaran Prinsip pemakanan dalam perancangan diet sihat dan dapat membuat keputusan mengenai pemakanan untuk pemeliharaan kesihatan Salingkait kesihatan dengan persekitaran sosial, fizikal dan biologi Kaedah pencegahan risiko penyakit berkaitan dan persekitaran manusia

Penilaian Kursus Penilaian kursus Kerja Kursus Tugasan Amali = 40 % Tugasan 1 (20%) (19 Oktober 2012) (M6) Tugasan 2 (20%) (7 Disember 2012 (M12) Ujian Pertengahan = 30 % Merangkumi bab 1 -5 Peperiksaan Akhir = 30 % Merangkumi bab 5-10

Tajuk Pembelajaran Hingga Ujian Pertengahan (Bab 1-5) Introduction towards nutrition, health and environment Types of nutrients National Dietary Guidelines The balance between Health and Environment Social Factors that affect nutrition, health and environment

Unit 1 Introduction Towards Nutrition, Health and Environment Definition of food, nutrition, health and environment Diet planning and food selection factors 6 principles in food selection Factor that affect in food selection Health 4 determinants of health Biological factors Medical treatment Lifestyle Environment Environment components

Unit 2 Types of Nutrients Carbohydrate Fat Protein Vitamin Mineral Water Classification Recommendation intake Sources Health problem related to nutrient intakes

Unit 3 National Dietary Guidelines Food Pyramid Variety of foods Moderation Balance National Dietary Guidelines Eat a variety of foods within Maintain body weight in a healthy range Be physically active everyday Eat adequate amount of rice, other cereal products (preferable whole) and tubes. Eat plenty of fruits and vegetables Consume moderate amounts of fish, meat, poultry, egg, legumes and nuts

Unit 3 (Samb..) Consume adequate amounts of milk and milk products Limit intake of foods high in fats and minimize fats and oils in food preparation Choose and prepare foods with less salt and sauces Consume foods and beverages low in sugar Drink plenty of water daily Practice exclusive breastfeeding from birth until six months and continue to breastfeed until two years of age Consume safe and clean foods and beverages Make effective use of nutrition information on food labels.

Unit 4 The balance between Health and Environment Define health and environmental health WHO 1946 Purdom 1971 Health Model Ecology Model Social Ecology Model WHO Model Holistic Model Relation between environment and health Host Agent Environment

Unit 5 Social Factors Related to Nutrition, Health and Environment Define social factors of health Nutrition and culture Culture effects and malnutrition Career and Health Socioeconomic status and health Economy and disease

Determine social determinants of health (additional notes) The social gradient Stress Early life Social exclusion Work Unemployment Social support Addiction Food security Transport

References Whitney, E.N. and Rolfes, S.R. (2002). Understanding Nutrition. California. Wadsworth/Thomson Learning. Morgan, M.T. (2003). Environmental Health. California. Wadsworth/Thomson Learning. Noor Hassim Ismail (1996). Kesihatan Persekitaran. Dewan Bahasa Dan Pustaka. Kuala Lumpur. John, M.L,.(1996). Kesihatan Awam dan Ekologi Manusia. (Terjemahan). Penerbit Universiti Sains Malaysia. Pulau Pinang Odum, E.P. (1971). Fundamentals of Ecology. WB Saunders Co. USA. Purdom, P.W. (1971). Environmental Health. New York. Academic Press. Thompson, J. and Manore, M. (2007). Nutrition for Live. San Francisco. Pearson Education.

Odum, E.P. (1971). Fundamentals of Ecology. WB Saunders Co. USA. Purdom, P.W. (1971). Environmental Health. New York. Academic Press. Thompson, J. and Manore, M. (2007). Nutrition for Live. San Francisco. Pearson Education.

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