The Basic Nutrition Concepts
1.1. Factors affecting food selection and preference
1.2. Definitions of nutrition-related terms: nutrition, kilocalories, nutrients, nutrient density
1.3. Characteristics of a nutritious diet
1.4. Nutrient recommendations and guidelines: International and Malaysia perspectives
1.5. Food labels: nutrition facts, health claims, nutrition claims and differences between health claims and nutrient claims
1.6. Food composition table and RDA for Malaysians

Basic Human Physiology and Body System
2.1. Structure of the human body: cells, tissues and organs
2.2. Human body systems
2.3. Digestion, absorption and metabolism of foods

Macronutrients: Carbohydrates and Fibers
3.1. Overview of carbohydrates and fibers
3.2. Functions of carbohydrates and fibers
3.3. Classification and sources of carbohydrates and fibers
3.4. Dietary recommendations for carbohydrates and fibers
3.5. Glycemic index
3.6. Digestion, absorption and metabolism of carbohydrates
3.7. Health effects related to sugars, starches and fibers consumption

Macronutrients: Lipids
4.1. Overview of lipids
4.2. Classifications of lipids: triglycerides, phospholipids and sterols
4.3. Functions and sources of lipids
4.4. Dietary recommendations of lipids
4.5. Digestion, absorption and metabolism of lipids
4.6. Health effects related to lipid consumption
4.7. Fat substitutes

Macronutrients: Proteins
5.1. Overview of protein
5.2. Functions of protein
5.3. Protein in Food: complete protein, incomplete protein
5.4. Dietary recommendation of protein
5.5. Digestion, absorption and metabolism of protein
5.6. Health effects related to protein consumption
5.7. Protein substitutes

Micronutrients: Vitamins
6.1. Characteristics of vitamins
6.2. Fat-soluble vitamins: sources, functions, health effects due to excessive or deficiency of vitamins
6.3. Water-soluble vitamins: sources, functions, health effects due to excessive or deficiency of vitamins


Micronutrients: Water and Minerals
7.1. Water: functions and requirements
7.2. Characteristics of minerals
7.3. Major minerals: sources, functions, health effects due to excessive or deficiency of minerals
7.4. Trace elements/minerals: sources, functions, health effects due to excessive or deficiency of minerals
7.5. Retaining vitamins and minerals in foods from purchasing to serving

Nutrition over the life cycle
8.1. Pregnancy and lactation: nutritional needs, diet-related concerns and menu planning
8.2. Infancy: nutritional needs, and feeding the infants
8.3. Childhood: nutritional needs, and menu planning
8.4. Adolescence: nutritional needs, and menu planning
8.5. Older adults: factors affecting nutrition status, nutritional needs, and menu planning

Issues related to nutrition
9.1. Food basics: whole foods, processed foods, enriched foods, fortified foods, organic foods
9.2. Functional foods and phytochemicals
9.3. Artificial sweeteners and health implications
9.4. Food allergies
9.5. Bottled waters and sports drinks
9.6. Caffeine

Q1 : Can anyone join this course?
A1 : Of course CAN