• Programme offered at School of Nutrition and Dietetics are Bachelor of Dietetics (Hons) and Bachelor of Nutrition Science (Hons). Bachelor of Dietetics (Hons) programme, a four-year programme, have been offered since 2009 and fully accredited by Malaysian Qualification Agency (MQA) in 2014. The recognition by MQA shows that this program has attained the quality standard set by MQA and is in compliance with the Malaysian Qualification Framework. Based on this excellent track record, Bachelor of Nutrition Science (Hons), also a four-year program, which kick started in 2016 is planned for the journey for MQA full accreditation in 2020.

  • Bachelor of Nutrition Science (Honours)

    Bachelor of Nutrition Science (Honours) program started to receive its pioneer group of students on 29th August 2016. The program has been given provisional accreditation status by MQA and full accreditation will commence in 2020. The recognition by MQA shows that this program was planned to attain the quality standard set by MQA and is in compliance with the MQF. In four year, times, the students will take up basic medical sciences, nutrition, food sciences, and social sciences courses and conduct a research project as a requirement for graduation. They will also undergo 1000 hours of industrial training during their final year.

    Program Educational Objectives

    The Faculty’s Bachelor of Science in Nutrition (Honours) programme shall produce Nutritionists who are;
    1. Knowledgeable and technically competent in nutrition discipline in-line with the government and industry requirement.
    2. Effective in communication and demonstrate good leadership quality in an organization
    3. Capable to solve community nutrition-related problems scientifically, creatively and ethically through sustainable approach.
    4. Able to demonstrate entrepreneurship skills and recognize the need of life-long learning in nutrition for successful career advancement.

    Program Learning Outcomes

    At the end of this programme, students will be able to;
    1. Acquire and apply knowledge of food, nutrition, clinical and social sciences in nutrition care process.
    2. Demonstrate comprehensive technical expertise in nutrition.
    3. Identify, formulate and provide evidence-based, creative and effective solution to nutrition-related problems.
    4. Communicate effectively both in written and spoken form with peers, healthcare professionals, community and the stakeholders at large.
    5. Function individually or in teams effectively, with a capability to be a leader in coordinating daily activities of nutrition services.
    6. Understand and commit professionally, ethically and with humane responsibility, in line with the nutritionist’s code of ethics and professional conduct.
    7. Recognize the need for and to engage in life-long learning, professional development and research by utilising ICT and information management system.
    8. Self-motivate and enhance entrepreneurship skills for career development.
    9. Realize and demonstrate effective leadership responsibility.
  • The duration of the course for this program is 4 years which each year consists of two semesters. Each semester consists of 14 weeks of learning. The minimum period for the completion of this program is 8 semesters, while the maximum period allowed is 10 semesters
  • Requirement
  • Industrial training is a compulsory component in Bachelor of Nutrition Science (Hons) program. It involves part attachment for 9 weeks each. In the first part, students will be interned to receive relevant professional nutrition training at food companies, health related industries, government or private institution and agencies. They will be required to shadow a nutritionist at the selected organization and conduct a related mini-project during their training period. While in the second part, students will be required to attend basic cases found in health clinics such as pre-diabetes mellitus, gestational diabetes mellitus, diabetes mellitus, pre-hypertension, hypertension, hyperlipidemia, hyperurecemia, growth faltering children, obesity, malnutrition, breast feeding problem, anemia and macronutrient deficiency with the help of field supervisor.

    Industrial training will be supervised by the Industrial Supervisors (Local Preceptors) and Academic Supervisors at various facilities including Ministry of Health Malaysia Health Clinics and industries which UniSZA has a Memorandum of Agreement (MoA) with.

    The assessment for industrial training will be based on on-site continuous assessment which includes:
    1. Supervisory Report
    2. Peer Assessment
    3. Log Book
    4. Presentation
    5. Project Report
    1. Creating, delivering and evaluating a range of practical and educational food-based initiatives to encourage healthy lifestyle changes;
    2. Supporting individuals, communities and workforces, to make positive, practical changes to their food choices and general health;
    3. Advising sports professionals on how diet can optimise their performance, enhance recovery from injury and between training sessions, and achieve optimum body size and build for their sport;
    4. Delivering presentations and workshops on areas such as health education/promotion, behavioural and lifestyle change, weight management and eating for performance;
    5. Providing nutritional information for food production and helping to secure approval for health claims on packaging;
    6. Developing and analysing menus, e.g. for school meals, sports teams on tour, residential care settings, workplace restaurants;
    7. Providing specialist advice on healthy eating to particular client groups, such as maternal, infant or elderly, and working in specific areas like bone health and salt or sugar reduction;
    8. Promoting nutritional advice via press, website content, e-learning tutorials and webinars, seminars, audio and video podcasts and social media;
    9. Liaising with media, e.g. journalists, radio, television and contributing to news reports and relevant programmes;
    10. Reviewing literature and undertaking market research and product surveys;
    11. Writing reports and publishing papers;
    12. Conducting dietary surveys, food research and clinical trials;
    13. Advocating change and leading and writing policy.
  • Career opportunities
    Nutritionist are the healthcare professionals promote healthy eating habits to maintain health and wellness among individuals, communities and the population as a whole. They apply the principles of food and nutrition to health, diseases prevention and practice in a variety of settings. Nutritionist use the most up-to-date public health and scientific research on food, health and disease, which they translate into practical guidance to enable their client or targeted community to make appropriate lifestyle and food choices.

    Public Health Nutritionist
    Public Health Nutritionist is an expert in diet and nutrition who works to improve public nutritional habits instead of working one on one with individual clients. They focus on helping to implement strategies for a community or for a large organization that will improve the nutrition of the population, and thus have a positive influence on that population's health and wellbeing.

    Educator Nutritionist
    Educator Nutritionist works at universities and colleges. Besides being involved in the community settings, educator nutritionist is also involved in providing teaching and education for undergraduates and postgraduate students.

    Community Nutritionist
    Community Nutritionist works as part of a primary care team member for health promotion, disease prevention, health maintenance, counselling at health clinics. They focus mainly to manage malnutrition problem, maternal and child health, weight management and nutrition therapy for clients without comorbidities. Community nutritionist also heavily focus on nutrition education and promotion for the community via various programs planned.

    Research Nutritionist
    Research Nutritionist works at universities or research organizations. They conduct research studies including nutritional science lab-based studies, nutritional epidemiology and experimental research in various aspects that support further development in nutrition research.

    Sports Nutritionist
    Sports Nutritionist work with sports organizations, and agencies involved in the promotion of sports among the population. The nutritionist will conduct nutritional assessment based on the type of sports and requirements, prescribe the recommended diet for individuals to achieve peak or optimum performance in competitive sports and advice on food choices, food preparation techniques and eating habits. The nutritionist works closely with the team of professionals like doctors, physical fitness instructors, physiotherapists, sports psychologists and others in managing the wellbeing of the athletes.

    Corporate/ Business Nutritionist
    Corporate or business nutritionist encompass nutritionist working in sectors whereby consultancy and professional advice is required in disseminating professional and accurate information about a particular product, consultancy or service. The corporate nutritionist may work with other categories of nutritionist, other organizations to network, share knowledge and experience, so as to help and meet the needs of the client. This may involve sectors like food manufacturing industry, food service industry, pharmaceutical industry and others.
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