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

2. Nutrition, Health and Environment
Kod Kursus : FEM 3202
Kredit : 3 ( 2 +1)
Jam Kontak : 2 jam kuliah jam amali/week
Pensyarah : Dr Norhasmah Sulaiman
Telefon :

3. 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

4. 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

5. 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

6. 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

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

8. 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

9. 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.

10. 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

11. 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

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

13. 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.

14. 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.

15. TERIMA KASIH