City University of Hong Kong

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1 Form 2B (GE) City University of Hong Kong Information on Proposed Gateway Education Course offered by Department of Mechanical and Biomedical Engineering with effect from Semester B in 2014 / 2015 This Form 2B is specially designed for GE courses with some elements which are exclusive for GE courses. Part I Course Title: Course Code: Course Duration: Nutrition and Wellness GE semester Proposed Area: (Please insert 1 for the single primary area, and 2 for the secondary area if applicable. Students will only earn credit units from the primary area.) 1 Arts and Humanities Study of Societies, Social and Business Organisations Science and Technology No. of Credit Units: 3 Level: B1 Medium of Instruction: English Medium of Assessment: _English Prerequisites: (Course Code and Title) Nil Precursors: (Course Code and Title) Nil Equivalent Courses: (Course Code and Title) generally none Exclusive Courses: (Course Code and Title) Nil 1

2 Part II 1. Abstract Are Dim Sum and red tea the reasons for Hong Kongers world leading life expectancy? How does culture influence nutrition intake habits? Whether modern technology benefits or hurts wellness of mankind? The course will address these questions by looking into the role that nutrition plays in preventing disease, maintaining physical and mental wellness, and keeping young and vibrant appearance. Ethical issues related to food safety, regulation and environment pollution will also be discussed. Students are encouraged to think outside the box by interlinking nutrition and wellness problems with their backgrounds such as social science, business, arts, law and technology. They will not only gain knowledge in healthcare regimes but also develop critical thinking capacity by completing a mini project that solves their everyday nutrition and wellness issues. 2. Course Aims To provide an overview of the concepts and related topics about nutrition and wellness. To encourage creative thinking of students by interlinking nutrition related issues with social science, business, arts, law and other related fields. To enable students to investigate the role of nutrition-intake and dietary habits upon general wellness by conducting a mini project. 3. Course Intended Learning Outcomes (CILOs) Upon successful completion of this course, students should be able to: No. CILOs Weighting (if 1. Define the basic concepts of nutrition, wellness 30% and their relationships. 2. Interpret impact of nutrition habits with social 30% science, business, arts, law and other related concepts. 3. Propose an idea which benefits people s wellness 20% by interlinking student s home major with nutrition related problems. 4. Demonstrate the idea with a mini-project. 20% 2

3 4. Teaching and Learning Activities (TLAs) (designed to facilitate students achievement of the CILOs - Some TLAs may address more than one CILO.) Activity Type CILO No. Hours/week (if Lectures: To introduce basic concepts and their interlinks; To prepare students with critical ideas and principles by case studies hours per week for a total of 26 hours Tutorials: To watch educational videos on related topics and participate in discussion; To online search for relevant materials towards conducting a group project To work on mini-project by team-working with students from different majors hours per week for a total of 13 hours 5. Assessment Tasks/Activities (designed to assess how well the students achieve the CILOs Some assessment tasks/activities may address more than one CILO.) Exam (40%): individual assignment in which students are assessed by their basic knowledge and understanding upon the related concepts and principles; In-class quizzes (20%): individual assignment in which students are assessed by knowledge in basic concepts, analysis on case studies and open-end questions; Mini-project report (20%): individual assignment in which students are assessed by their capacity to identify an nutrition and/or wellness related problem, perform literature review upon the problem, analyse the problem, formulate a creative idea to solve the problem, and eventually integrate the whole process into a written report; Oral presentation (20%): teamwork assignment in which students are assessed by their spoken English, presentation and communication skills, understanding upon the topic and teamwork spirit. Type of Assessment Tasks/Activities CILO No. Exam (individual) (2 hours) % In-class quizzes (individual) % Mini-project report (individual) % Oral presentation (team work) % Weighting (if Remarks 3

4 6. Grading of Student Achievement: Refer to Grading of Courses in the Academic Regulations and to the Explanatory Notes. Letter Point Definitions A+ A A Excellent Strong evidence of original thinking; good organization, capacity to analyse and synthesize; superior grasp of subject matter; evidence of extensive knowledge base. B+ B B Good Evidence of grasp of subject, some evidence of critical capacity and analytic ability; reasonable understanding of issues; evidence of familiarity with literature. C+ C C Adequate Student who is profiting from the university experience; understanding of the subject; ability to develop solutions to simple problems in the material. D 1.0 Marginal F 0.0 Failure Sufficient familiarity with the subject matter to enable the student to progress without repeating the course. Little evidence of familiarity with the subject matter; weakness in critical and analytic skills; limited, or irrelevant use of literature. Part III Keyword Syllabus: The Wellness Concept and the Role of Nutrition on Wellness: Physical and mental; Food choices; healthy eating; Anti-depressants; Herbal remedies; Aromatherapy; Beauty; Cosmetics. Life Cycle Nutrition: Child, Teen, and Elder Adult; Adolescents' attitudes; Metabolism; Aging. Food as Medicine: Health awareness; Prevention and cure; Carbohydrates; Lipids; Proteins and amino acids; Vitamins, minerals and supplements. Nutrition and Wellness in Developed and Developing Countries: Hunger and the global environment; Hong Kong. Wellness Products: Food safety and food technology; Law and regulations; Marketing and ethical issues; Media and culture influences. Recommended Reading: Text(s): Nutrition: concepts and controversies. Frances Sizer Webb. Belmont, Calif.: Wadsworth Cengage Learning, th ed. Wellness: concepts and applications. David J. Anspaugh, Michael H. Hamrick, Frank D. Rosato. Anspaugh, David J., New York, NY: McGraw-Hill Higher Education, c th ed. Wellbeing: A cross category approach to nutrition, health and beauty. By Siddika Moosa, ii Business Insights Ltd,

5 Hong Kong adolescents' attitudes toward healthy eating and knowledge of nutrition information in food labels. Kara Chan, Gerard Prendergast, Ka-wah Chan. Hong Kong: Hong Kong Baptist University, Nutrition and traumatic brain injury: improving acute and subacute health outcomes in military personnel / Committee on Nutrition, Trauma, and the Brain, Food and Nutrition Board; John Erdman, Maria Oria, and Laura Pillsbury, editors; Institute of Medicine of the National Academies. Washington, D.C.: National Academies Press, c2011. Ethical and Wellness Food and Drinks for Kids [CityU library electronic resource]: Key product trends and manufacturer strategies / Natasha Horton The economics of health and wellness [CityU library electronic resource]: anthropological perspectives / edited by Donald C. Wood. Bingley, U.K.: Emerald,