Course Outline: SM103 Life, Health and Nutrition, 2011/2012, Semester 1

Basic Data
Program: 
Bachelor of Arts (Buddhist Studies)
Semester: 
First Semester (July 11 – November 12, 2011) Academic year 2011/2012
Subject: 
SM103 - Life, Health & Nutrition
Credit / status: 
3 credits / General subject
Recommended Texts: 

Primary texts and articles:

  • Alters, S. and W. Schiff. Essential Concepts for Healthy Living. 4th Ed. Sudbury: Jones and Bartlett, 2006. Print.
  • Freund, E.S., M.B. McGuire, and L.S. Podhurst. Health, Illness and the Social Body. 4th Ed. Upper Saddle River: Prentice Hall, 2003. Print.
  • Latham, M. C. Human Nutrition in the Developing World. FAO: Food and Nutrition Series No. 29. 1997. Web. Oct. 29, 2011. http://www.fao.org/docrep/W0073E/w0073E00.HTM
  • Sachev, Petko. “Health and Illness.” Social Medicine. 2007. Web. Aug. 24, 2011. http://www.freewebs.com/salchev/booksocialmedicine.htm

Other useful references:

Course Organization: 

The course is organized on lecture basis with active participation from the students expected. Students should attend at least 80% of the classes to be eligible to sit for the final examination. Students are required to submit and present their two short assignments according to the agreed schedule. There will be a final written examination. Assessment is based on class participation (contribution to class discussion on particular issues; exercises), two short assignment and their presentation, and final written examination.

Course plan:

1st to 2nd three-hour lectures – Concepts and Factors Determining Health:

  • Introducing and outlining the course and its requirements;
  • Concepts of health, well-being and illness.
  • Social construction of health
  • Factors determining health – social / genetic / environmental determinants of health
  • Review and discussion on work assignment.

3rd to 4th three-hour lectures – Health Issues and Determinants of Health; communicable diseases:

  • Global health issues and trends including communicable diseases
  • Social determinants of health
  • Review and discussion on work assignment

5th to 6th blocks of 3-hour lectures – Non-communicable diseases and their prevention:

  • Diet, nutrition and chronic diseases
  • Major non-communicable diseases
  • Life course approach to prevention of non-communicable diseases
  • Review and discussion on work assignment.

7th to 9th three-hour lectures – Digestive Process and Basic Nutrition:

  • Digestive process and related disorders
  • Basic nutrition – basic concepts of nutrition; definitions; role of nutrition in maintaining health; Major classes of nutrients and their values and roles – energy, etc.; Food pyramids
  • Energy: Calculation of energy from various classes of nutrients and determining energy/nutrient needs
  • Review and discussion on work assignment

10th to 15th three-hour lectures

  • Carbohydrates
  • Fats
  • Proteins
  • Vitamins, trace minerals and water
  • Phytochemicals and zoochemicals related to health.
  • Review for final examination.
Course Requirements: 

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Allocation of Marks: 
  • Class participation 10%
  • Two short assignment and presentation 30%
  • Final examination 60%
Course Objectives: 

At the end of the course, students should have a good understanding of health and basic health issues such as the following and be able to apply them in daily life to improve health and maintain well-being for themselves and for others around them:

  • Concepts of well-being – physical and mental or spiritual well-being
  • Current health issues, globally and locally and the related socio-cultural causes and conditions (social determinants of health)
  • Life course approach to maintaining health – healthy food, diets, life style (exercises)
  • Basic principles of nutrition and its importance to maintaining health
  • Students will also improve in their critical analyses of health information from various sources.
Grading: 

All tests, assignments and examinations are graded as follows with grade point and numerical marks:

Grade Performance Grade value Percentage Equivalence
A+ Excellent 4.0 90-100
A Almost Excellent 3.75 85-89
A- Fairly Excellent 3.5 80-84
B+ Very Good 3.25 75-79
B Good 3.0 70-74
B- Fairly Good 2.75 65-69
C+ Fair 2.5 60-64
C Satisfactory 2.25 55-59
C- Minimum Satisfactory 2.0 50-54
D+ Fairly Poor 1.5 40-49
D Poor 1.0 30-39
F Fail 0.0 29 or less
I Incomplete
W Withdrawn
WF Withdrawn because of failure
AU Audit