| Approval Code | R/726/6/0039; 12/2025 |
| Accreditation Code | MQA/FA2967 |
| Classification | BSc (Hons) |
| Subject Area | Health Sciences - Nutrition |
| Course Mode | Full-time |
| Course Duration | 4 Years |
| Course Location | Kuala Lumpur |
| Intakes | January, May and September |
The World Health Organisation defines ‘health’ as “a state of complete physical, mental and social well-being and not merely the absence of disease or infirmity.”
To achieve this, nutrition plays a key role. Nutrition is the study of nutrients in food, how the body uses these nutrients, and the relationship between diet, health and diseases. In simple terms, it examines how the body responds to food. Nutrition also plays a preventive role as it focuses on how health-related conditions and problems can be prevented or lessened with a healthy diet and lifestyle modifications. Nutrition also involves identifying how certain health conditions or problems may be caused by dietary factors, such as poor diet (malnutrition), food allergies, metabolic diseases, and so on.
To capture both the scientific aspects of nutrition and the holistic aspects of wellness, the Bachelor of Science (Hons) Nutrition with Wellness programme encompasses a core nutrition component as well as wellness, entrepreneurship and marketing-related components to enable our graduates to be versatile in the market place. This will also enable graduates to work in the private practice as health and nutrition consultants/entrepreneurs in addition to the vast employment opportunities in the nutrition and wellness industries.
AND
• Biology
• Physics/Mathematics
• Chemistry
• Biology
• Physics/Mathematics
• Chemistry
• Biology/Physics
• Chemistry
• Physics/Mathematics
• Biology/Physics
• Chemistry
• Physics/Mathematics
• Biology/Physics
• Chemistry
• Physics/Mathematics
• Biology
• Physics/Mathematics
• Chemistry
• Biology
• Chemistry
• Physics/Mathematics
• Biology
• Chemistry
• Physics/Mathematics
* IELTS score Band 5.5 and above
* TOEFL minimum score 550
- A distinction (A+, A or A-) in the English Language subject at SPM/A2 in English Language at UEC level; MUET Band 3; or a score of 213 (computer-based) / 550 (writing-based) / 79-80 (internet-based) in TOEFL; or Band 5.5 in IELTS.
- In the event that the English Language Requirements are not met, student may be required to undertake additional English module(s) prior to or concurrently with the undergraduate programme, based on the University’s decision.
International students holding equivalent academic qualifications but which are not conducted in English, are required to sit for the English Placement Test, which may result in the taking of the English for Tertiary Education (1 to 10 months). Students who intend to pursue the above undergraduate programme directly, are advised to fulfil the above English requirements prior to commencing their studies at the University.
Note / Legend:
Discretion is given to the Head of School to deal with applicants who have results borderline to the Academic Requirements.
UEC – Credit (A1 – B6)
O-Level – min. Credit (A1 – C6)
WACE – min. Credit (A1 – C6)
A-levels – min. Principal – ‘E’ grade (GPA 2.00)
SAM/CPU – min. Pass – 50%
Graduates can be employed in the following areas:
- Health and Nutrition Advisor – responsible for providing health and nutrition education to clients who have completed a health risk assessment.
- Nutrition Educator/Counsellor – help develop programmes to educate a certain population group about nutrition, general health and holistic wellness practices.
- Consultancy/Private Practice – counsel consumers on specific issues such as lifestyle modification, healthy eating and food choices, weight management, fitness, nutrition, and prevention of health-related conditions.
- Public Health Nutritionist – coordinate and implement nutrition policies and may be involved with special programmes that promote healthy lifestyles, physical fitness and nutritional well-being of the targeted population groups.
- Nutrition Executive (Sales and Marketing) – responsible for the execution of marketing plans to assist with promotions and to educate the public on nutritional products, new customer identification, as well as the development and implementation of sales plans for new accounts with the focus on building a customer database for sales of the nutritional products.
- Chemistry 1
- Human Physiology
- Principles of Nutrition
- Microbiology
- Fundamentals of Marketing
- Structural Biochemistry
- Introductory Health and Wellness
- University Life (MPU-U2)
- Co-Operative Placement 1
- Extra-curricular Learning Experience 1 (MPU-U4)
- Lifespan Nutrition
- Food Composition and Analysis
- Nutrition and Functional Food
- Nutrition, Food and Society
- Nutrition and Metabolism
- Nutrition for the Child and Adolescent
- Health and Wellness Promotion
- Entrepreneurship for Applied Science
- Statistics and Its Application
- Co-Operative Placement 2
- Extra-curricular Learning Experience 2 (MPU-U4)
- Nutritional Assessment
- Seminar: Current Topics in Nutrition and Wellness
- Nutrition for the Adult
- Nutrition Counselling and Education
- Health Psychology
- Nutrition and Non-communicable Chronic Diseases
- Complementary and Alternative Therapies in Wellness
- Community Wellness Project
- Research Methods
- Malaysian Experiential Tourism / Malaysian Ethnic Food / Business Law–Malaysian Perspective (MPU-U3)
- Co-Operative Placement 3
- Extra-curricular Learning Experience 3 (MPU-U4)
- Nutrition for Healthy Ageing
- Principles of Health and Wellness Coaching
- Fitness and Wellness
- Final Year Project Paper (1)
- Final Year Project Paper (2)
- Final Year Project Paper (3)
- Co-Operative Placement 4
Free elective modules (select any two)
- E-Marketing
- One-to-One Marketing
- Halal and Food Legislation
- Introduction to Public Speaking
- Ethnic Relations
- Islamic Civilisation and Asian Civilisation
- Malaysian Studies
- Communication in Bahasa Melayu 3
All information is correct at the time of upload and UCSI University reserves the right to make amendments without prior notice.
