Aims

• To provide a comprehensive education in the concepts of basic sciences, social science, behavioral science, food and nutrition.
• To produce graduates with professional training in clinical nutrition, institutional foodservice management and community nutrition
• To enhance research in dietetics field in order to contribute to the latest knowledge, nationally and globally
  

  ---

Career Path

Job opportunities for dietitians include positions in a variety of different areas: health care agencies or institutions, community organizations, businesses, food industry, education, research, media and freelance work.  The Clinical Dietitian is the health care team member responsible for the nutritional care of individuals who need special diet as part of their medical treatment.  Management Dietitians direct quality food delivery systems in hospitals, nursing homes, schools and other group feeding establishments.A Community Dietitian works on the public health management team or in a specialized service programs for people with disability and special needs, patients on rehabilitation program, home nutrition support and populations at greatest nutritional risk.

Private Practice and Consultant Dietitians address health promotion through seminars, articles and newspapers and magazines and dietary counseling of individuals and groups.  The Business Dietitian works as a professional resource for corporations in product development, food styling and menu design.  In future, the demand for dietetic professionals will continue to be strong nationally and internationally.

Curriculum Components

Admission

Fulfill University General Requirement and Programme Specific Requirement as required

A. MINIMUM REQUIREMENTS FOR STPM CANDIDATE

• University General Requirements 
  • Passed Sijil Pelajaran Malaysia (SPM) or equivalent qualification with minimum credit in Bahasa Melayu/Bahasa Melayu July paper; AND
  • Passed Sijil Tinggi Persekolahan Malaysia (STPM) with minimum CGPA 2.00 and obtained at least:-
    • Grade C (GPA 2.00) in Pengajian Am; AND
    • Grade C (GPA 2.00) in other two (2) subjects; AND
• Obtained at least Band 1 in Malaysian University English Test (MUET)

• Programme Specific Requirement 
  • Obtained at least Grade B (GPA 3.00) in STPM for this subject: Biology; AND
  • Obtained at least distinction in SPM for this subject: Chemistry
    OR
  • Obtained at least Grade B (GPA 3.00) in STPM for this subject: Chemistry; AND
  • Obtained at least distinction in SPM for this subject: Biology

B. MINIMUM REQUIREMENT FOR MATRICULATION/ASASI

• University General Requirement

• Passed Sijil Pelajaran Malaysia (SPM)/ equivalent with credit in Bahasa Melayu/or credit in Bahasa Malaysia July paper; AND
• Passed KPM matriculation/ Asasi Sains UM/ Asasi UiTM/ Asasi Sains Pertanian UPM with a minimum CGPA 2.00; AND
• obtained at least Band 1 in Malaysian University English Test (MUET)

• Programme Specific Requirement

• Obtained at least Grade B (GPA 3.00) in Matriculation/ Asasi for this subject: Biology; AND
• Obtained at least Grade C/ C6 at SPM level in this course: Chemistry
  OR
• Obtained at least Grade B (3.00) for Matriculation level/ Asasi in this subject: Chemistry; AND
• obtained at least Grade C/ C6 at SPM level in this subject: Biology

C. MINIMUM REQUIREMENT FOR DIPLOMA/EQUIVALENT

• University General Requirement 
  • Passed Sijil Pelajaran Malaysia (SPM)/equivalent with credit in Bahasa Melayu/Bahasa Malaysia or distinction in Bahasa Melayu/Bahasa Malaysia July paper; AND
  • Obtained a Diploma or other qualification approved by Malaysian Government or other qualification certified by Malaysian Government and approved by the Universiti Senate
    OR
  • Passed Sijil Tinggi Persekolahan Malaysia (STPM) examination in year 2009 or before with a minimum CGPA 2.00 and at least Grade C (GPA 2.00) in Pengajian Am; and Grade C (GPA 2.00) in two (2) other subjects; or passed Matriculation examination year 2009 or before with a minimum CGPA 2.00; AND
  • Obtained at least Band 1 in Malaysian University English Test (MUET)

• Program Specific Requirement

• Obtained a Diploma in a suitable programmer or other qualification approved by the UPM senate or candidates that served the Health Sector (example : Health Inspector, Medical Assistant and Nurses from the Ministry of Health Malaysia that is approved by the UPM senate) and who fulfill these requirements:
  • Obtained SPM certificate and passed Mathematic and Science;
  • Obtained certificate in related field;
  • Obtained at least five (5) years of experience in the Nutritional Science field.
    

    ---

Core and Professional Modules

• PKK 3100 FOOD, SOCIETY AND CULTURE; CREDIT 3(3+0)
• This course encompasses food heritage and the meaning of foods in different cultures, including food classification, food beliefs, food taboos and symbolism. It also covers the origin and evolution of food patterns including patterns of food procurement and preparation. Factors influencing food choices and food consumption patterns in different cultures and communities and their implications on nutrition and health are discussed.

• PKK 3200 PRINCIPLES OF HUMAN NUTRITION; CREDIT 3(3+0)
• This course covers the principles of biochemical and physiological of human nutrition. Health problems related to nutrients and the importance of Recommended Nutrient Intake (RNI), Food Pyramid and Malaysian Dietary Guidelines are emphasized

• PKK 3202 NUTRITION AND METABOLISM; CREDIT 3(3+0)
• This course encompasses biochemistry and metabolism of nutrients and their interactions in maintaining body homeostasis. Nutrient imbalance and its effect on body metabolism, biochemical indicators of nutritional disorders and inborn errors of metabolism are emphasized.

• PKK 3203 NUTRITION THROUGHOUT LIFE CYCLE; CREDIT 3(3+0)
• This course encompasses the nutrition requirements from conception to adulthood, biological and behavioral implications of malnutrition on growth and development

• PKK 3302 BASIC EPIDEMIOLOGY; CREDIT 3(3+0)
• This course covers the basic principles of epidemiology in community and clinical health, epidemiologic methods in research and statistical methods used in epidemiology

• PKK 3401 ASSESSMENT OF NUTRITIONAL AND HEALTH STATUS; CREDIT 3(2+1)
• This course encompasses the assessments of health and nutritional status of individuals, groups and populations. Anthropometric measurements, analysis of biological samples, clinical examination, dietary methods and study of environmental influences, the quantitative and qualitative assessments are emphasized.

• PKK 3403 NUTRITION AND HEALTH PROMOTION; CREDIT 3(2+1)
• This course encompasses health and nutrition knowledge to the community with special emphasis on school children as well as high-risk groups. Planning, implementing, monitoring and evaluating health and nutrition promotion programs are also emphasised.

• PKK 3002 BIOSTATISTICS AND RESEARCH METHODOLOGY IN NUTRITION; CREDIT 3(2+1)
• This course encompasses the basics of biostatistics in scientific research in the field of nutrition and community health. Research design and planning, data analysis and interpretation, report writing and presentation of research findings are discussed.

• DTK 3001 CURRENT DEVELOPMENT IN DIETETICS; CREDIT 2(1+1)
• This course includes preparation and organisation of scientific information based on research and new developments in the field of dietetics. Critical review and discussion of current literature published in peer-reviewed journals on specific areas of dietetics are emphasised. Presentaiton of scientific seminar on recent issues of dietetics are also conducted.

• DTK 3002 NUTRITION COUNSELING AND PATIENT EDUCATION; CREDIT 4(3+1)
• This course emcompasses principles and theories of counseling, effective communication, interviewing and counseling skills. Individual and group counseling are conducted based on standardised nutrition care process model and theories of behaviour modification. Techniques in patient education are emphasised. This course also discusses ehtics and professional behaviour in nutrition and dietetics.

• DTK 3100 PRINCIPLES OF FOOD PREPARATION; CREDIT 3(2+1)
• This course includes introduction to the fundamentals of foods, concepts of basic food preparation as well as effect of physical, chemical and nutritional changes in cooked foods. This course also emphasises laboratory procedures in applying the principles studied to the preparation of foods.

• DTK 3101 EXPERIMENTAL FOODS; CREDIT 3(2+1)
• This course includes functions of major food groups and their interactions with other food ingredients. It also covers experimental approaches in preparation methods and ingredient substitutions in food products. Technique of measuring changes in food by objective and sensory evaluation methods in preparation of new products are also conducted.

• DTK 3102 INSTITUTIONAL FOODSERVICE MANAGEMENT I; CREDIT 3(3+0)
• This course includes systems in foodservice management. It encompases principles and concepts of managing various foodservice operations. Important components in a foodservice system, beginning from menu planning to purchasing. Entrepreneurial opportunities in foodservice are exposed.

• DTK 3103 INSTITUTIONAL FOODSERVICE MANAGEMENT II; CREDIT 3(1+2)
• This course is a continuation from Institutional Fooservice Management I. It emphasises on practical training on quality and safe quantity production of foods with a control on cost and garnering income. Exposure to various institutional foodservice systems are also emphasised.

• DTK 3200 CLINICAL NUTRITION; CREDIT 4(3+1)
• This course includes epidemiology and patho-physiological aspects of nutrition-related diseases. It relates clinical status and nutritional status of patients in nutritional care. Documentation technique is also discussed.

• DTK 3203 DRUG-NUTRIENT INTERACTION; CREDIT 3(3+0)
• This course covers the basics in pharmacology, role of nutrition in pharmacological response of drugs and nutrient. The implications of drug-nutrient interactions on normal and diseased conditions as well as on nutritional status are emphasised. The inter-relationships between foods, diseased states and nutritional status on the efficacy of therapeutic drugs are discussed. Drug-nutrient interaction during critical stages in life cycle is emphasised.

• DTK 3205 NUTRITIONAL IMMUNOLOGY; CREDIT 3(3+0)
• The course includes introduction to the concept of immunity and the immune system. The effect of immuno-nutrients on cells and molecules are detailed. It emphasises the concept on the roles of the immune system in infectious and auto-immune diseases, food allergy and cancer. Effects of nutrition and physical activity on immune responses are discussed.

• DTK 3206 MEDICAL NUTRITION THERAPY I; CREDIT 4(3+1)
• This course is an introduction to medical nutrition therapy. It focuses on the relationship between diseases and the principles of therapeutic dietary modification as an essential component of patient management. Case study that includes planning, preparation and evaluation of therapeutic diets is conducted.

• DTK 3207 MEDICAL NUTRITION THERAPY I; CREDIT 4(3+1)
• This course emphasises on relationship between complex diseases and the principles of therapeutic dietary modification as an essential component of patient management. Case study based on model of nutrition care process is emphasised.

• DTK 4100 INSTITUTIONAL FOOD SERVICE MANAGEMENT PROFESSIONAL TRAINING; CREDIT 4(0+4)
• This course is a continuation from Institutional Fooservice Management I. It emphasises on practical training on quality and safe quantity production of foods with a control on cost and garnering income. Exposure to various institutional foodservice systems are also emphasised.

• DTK 4200 OUT-PATIENT DIETETIC PROFESSIONAL TRAINING; CREDIT 4(0+4)
• This course includes out-patient dietetic professional training. It emphasises on skills in medical nutrition therapy which includes nutritional status assessment, planning, implementation and evaluation of patient nutritional care. Effective counseling skills are also emphasised.

• DTK 4201 IN-PATIENT DIETETIC PROFESSIONAL TRAINING; CREDIT 9(0+9)
• This course includes in-patient dietetic professional training. It emphasises on skills in medical nutrition therapy which includes nutritional status assessment, planning, implementation and evaluation of patient nutritional care. Effective counseling skills are also emphasized.

• DTK 4202 SPECIAL UNIT DIETETIC PROFESSIONAL TRAINING; CREDIT 3(0+3)
• This course includes special units dietetic professional training in health institutions. It emphasises on skills in medical nutrition therapy which includes nutritional status assessment, planning, implementation and evaluation of patient nutritional care. Effective counseling skills are also emphasised.

• DTK 4300 COMMUNITY DIETETIC PROFESSIONAL TRAINING; CREDIT 3(0+3)
• This course includes community dietetics professional training which emphasises on assessment of nutritional needs and management of nutrition and health intervention programs. Skills in planning, intervention and evaluation of community dietetics programs are also emphasised.

• DTK 4999 FINAL YEAR PROJECT; CREDIT 6(0+6)
• This course encompasses planning of research, collection, analysis and interpretation of data, preparation and presentation of thesis. Emphasis is on scientific research approach and professional ethics in research