GEST1018 / GEST022 – Nutrition and Food Safety
|Suggested Year of Study:||1|
|Medium of Instruction||English|
With the huge rise in diet-related illnesses such as obesity, type II diabetes and cardiovascular disease, and in food safety emergencies, this course aims to provide students with knowledge of the dynamic fields of human nutrition and food safety. It includes an overview of nutrition and human health, and various topics ranging from explanations of the fundamental nutrients (e.g. carbohydrate, lipid, protein and minerals) to the numerous risks to our food and water supplies (e.g. bacterial contamination, agricultural pesticides, food additives, allergens, and industrial chemicals). It will also introduce students to the serious effects of diet-related diseases/disorders and provide them with the knowledge required to make good food choices. This GE course will be of great interest to all learners because the contents are relevant to daily life.
Intended Learning Outcomes (ILO)
Upon completion of this course:
1. Students will be able to articulate how food nutrition and food safety impact our life and society;
2. Students will be able to describe the basic nutrients in our foods;
3. Students will be able to describe the relationship between nutrient excesses/deficiency and the major diseases/ disorders caused;
4. Students will be able to identify and describe the chemicals in food that have the potential to produce adverse health effects;
5. Students will be able to demonstrate scientific thinking for facing food safety emergency in our daily life.