BSc (Hons) Nutrition With Wellness

Approval Code N/726/6/0039; 12/2019
Accreditation Code A10009
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.

Qualification
Academic Requirements
 
Obtained MUET Band 3 or IELTS (5.5)/TOEFL (550)
AND
 
Matriculation/Pre-University/STPM or equivalent qualification
Pass with minimum GPA 2.33 in TWO of the following subjects:
• Biology
• Physics/Mathematics
• Chemistry
 
A-levels
A-Level programme or equivalent qualification with minimum Grade D in TWO of the following subjects:
• Biology
• Physics/Mathematics
• Chemistry
 
UEC
Grade B in five (5) subjects including Biology, Physics, Chemistry, Mathematics and English.
 
CPU
Minimum average of 60% in:
• Biology/Physics
• Chemistry
• Physics/Mathematics
 
WACE
Pass with ATAR of 60% in
• Biology/Physics
• Chemistry
• Physics/Mathematics
 
Other qualifications deemed equivalent to STPM/A-Level by Malaysian Qualifications Agency
Minimum average of 60% in:
• Biology/Physics
• Chemistry
• Physics/Mathematics
 
Related Diploma from recognised institutions
Minimum CGPA 2.75; or CGPA below 2.75 but above 2.0, with a minimum of three (3) years (36 months) working experience in the same field
 
Foundation in Science or equivalent
Minimum GPA 2.33 in TWO of the following subjects:
• Biology
• Physics/Mathematics
• Chemistry
 
International Baccalaureate
Minimum 26 in 6 subjects including:
• Biology
• Chemistry
• Physics/Mathematics
 
SAM
Pass with ATAR of 60% including a minimum average of 60% in:
• Biology
• Chemistry
• Physics/Mathematics

 

English Language Requirements for international students:
* IELTS score Band 5.5 and above
* TOEFL minimum score 550

 

FOUNDATION IN SCIENCE LEADING To B.Sc. (HONS.) NUTRITION WITH WELLNESS
Qualification
Academic Requirements
 
SPM/O-Level or its equivalent
Minimum 5 credits (inclusive of Mathematics and 1 science subjects)
 
UEC
Minimum Grade B in 3 subjects (inclusive of Mathematics and 1 science subjects)
 
CPU
Average below 60% in 6 subjects (inclusive of Chemistry and Biology/Physics)
 
Other qualifications deemed equivalent to STPM/A-Level by Malaysian Qualifications Agency
Minimum average of 50% (inclusive of Chemistry and Biology/Physics)
 
Other qualifications deemed equivalent to SPM/O-Level by Malaysian Qualifications Agency
Minimum average of 60% (inclusive of Chemistry and Biology/Physics)
 
SAM
Average below 60% (inclusive of Chemistry and Biology/Physics)
English Language Requirements
  • 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.

SPM – Credit (A+ – C)
UEC – Credit (A1 – B6)
O-Level – min. Credit (A1 – C6)
WACE – min. Credit (A1 – C6)
STPM – min. Principal – ‘C’ grade (GPA 2.00)
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.
Year 1
  • 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)
Year 2
  • 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)
Year 3
  • 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)
Year 4
  • 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

 

General Courses (MPU) are compulsory for all students.
U1
– For Malaysian students:
  1. Ethnic Relations
  2. Islamic Civilisation and Asian Civilisation
– For foreign students:
  1. Malaysian Studies
  2. 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.