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HS05 Program Aims, Objectives, Learning Outcomes

PROGRAM AIMS, OBJECTIVES AND LEARNING OUTCOMES

Programme Aims:

  • To produce trained nutritionists with adequate scientific, technical and professional knowledge who are suitable for professional recognition
  • To produce graduates who can communicate effectively and think critically
  • To enable life-long learning for students and graduates in nutrition by engaging with relevant agencies and industries

 

Program Objectives (PO):

FSMP’s Nutrition program shall produce nutritionists who are:

  • Knowledgeable and competent in the field of nutrition
  • Effective in communicating nutrition education and scientific findings
  • Capable of meeting professional expectations in conduct and continuous professional development
  • Able to utilise entrepreneurial and management skills suitable for the health related service and industries

 

Program Learning Outcomes (PLO):

 

Upon successful completion of the program, graduates will be able to have the following specific capabilities:

 

PLO1

Describe, interpret and apply knowledge of food, nutrition and health sciences.

PLO2

Identify markers of nutritional status in planning, modifying, implementing and evaluating nutritional surveillance at group, community and/or population levels.

PLO3

Utilize relevant techniques and identify nutrition problems and solutions based on critical and lateral thinking at individual, group, community and/or population levels as well as educate health professionals and community on nutrition and healthy lifestyle.

PLO4

Plan, implement and evaluate nutrition promotion and intervention activities at individual and community levels.

PLO5

Demonstrate sensitivities and responsibilities towards the community, culture, religion and environment based on professionalism, value, attitude and ethics.

PLO6

Demonstrate leadership skills and communicate effectively with peers, healthcare professionals, community and the stakeholders at large.

PLO7

Utilize ICT and information management system to enhance their nutrition practices and services.

PLO8

Apply skills and principles of lifelong learning in academic and career development and expansion.

PLO9

Demonstrate management and entrepreneurial skills in career development.