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Main
UQU Programs
Health Promotion and Education

Health Promotion and Dietary Behavior

HP3010
3 hours English

Health Promotion and Dietary Behavior

Health Promotion and Dietary Behavior
1 Introduction to the course; course objective, description, content, assessment, and references
2 Principles of nutrition and Food pyramids and guidelines
3 Food groups; Macronutrients (proteins, carbohydrates, fats), Process of digestion and absorption of nutrients Part 1
4 Food groups; Macronutrients (proteins, carbohydrates, fats), Process of digestion and absorption of nutrients Part 2
5 Food group; Micronutrients (vitamins) Process of digestion and absorption of nutrients
6 Food group; Micronutrients (minerals) Process of digestion and absorption of nutrients
7 Nutrition through lifecycle (pregnancy, lactation), nutrients need and nutrition education
8 Nutrition through lifecycle (childhood and adolescence), nutrients need and nutrition education
9 Nutrition through lifecycle (adulthood and elderly), nutrients need and nutrition education
10 Nutritional assessment
11 Common malnutrition problems (Marasmus, Kwashiorkor, Obesity) definition and nutritional deficiencies
12 The links between diet, nutrition and health status (Diabetes Type I, Type II)
13 The links between diet, nutrition and health status (Hypertension, Atherosclerosis, Osteoporosis)
14 The links between diet, nutrition and health status (Celiac disease, Cancer)
15 Promoting healthy eating
1.1 Mapped to: K1

Identify principles of nutrition and updated food pyramid

Teaching Strategy Interactive lecturing
Assessment Methods Assignments Examinations
1.2 Mapped to: K2

Identify common malnutrition problems of different age groups and vulnerable groups with public heath interventions

Teaching Strategy Interactive lecturing
Assessment Methods Assignments Examinations
1.3 Mapped to: K2

Discuss methods used to promote healthy eating

Teaching Strategy Interactive lecturing
Assessment Methods Assignments Examinations
2.1 Mapped to: S1

Explain the role of different food types in human health

Teaching Strategy Interactive lecturing Group work discussion Case study
Assessment Methods Assignments Examinations Group discussion participation
2.2 Mapped to: S2

Differentiate food groups and different components of food pyramids

Teaching Strategy Interactive lecturing Group work discussion Case study
Assessment Methods Assignments Examinations Group discussion participation
2.3 Mapped to: S3

Calculate the human nutrients needs and assess health status

Teaching Strategy Interactive lecturing Group work discussion Case study
Assessment Methods Assignments Examinations Group discussion participation
2.4 Mapped to: S4

Design projects for health assessment of common malnutrition problems of different age groups

Teaching Strategy Interactive lecturing Group work discussion Case study
Assessment Methods Assignments Examinations Group discussion participation
3.1 Mapped to: V1

Independently assess nutritional needs and collaborate with others to evaluate dietary guidelines and design evidence-based nutritional interventions.

Teaching Strategy Group work discussion
Assessment Methods Presentations Group discussion participation
3.2 Mapped to: V2

Consider ethical values in nutrition-related challenges and advocating for equity in access to nutritional resources.

Teaching Strategy Group work discussion
Assessment Methods Oral Presentations Group discussion participation
Assessment
Weight
Group discussions
20%
Quiz
10%
Midterm
20%
Assignment, Presentation
10%
Final exam
40%
Total
100%