Provides students with fundamentals in analytical and physical chemistry. Students will learn the basic concepts of moles, concentrations in different units, reduction-oxidation reactions and equilibrium. Students will also acquire basic practical skills to analyse a range of substances quantitatively through simple volumetric analytical procedures.
Provides students with essential knowledge and understanding of fundamental principles of inorganic and organic chemistry. It enables students to understand the theoretical basis of physical and chemical properties of molecules. Students will also have a broad understanding of the chemical reactions of various functional groups of organic compounds.
The sustainability of food sources and supply is a critical concern in an ever expanding global population. After completing this module, students will appreciate the role of food science and technology, in providing safe, sustainable and quality food products, from farm to consumers locally and globally. They will examine various food materials and their technologies, such as beverage technology, cereal technology, egg and dairy technology, meat and seafood technology and fruit and vegetable technology.
Provides students with a basic understanding of the science of nutrition and the importance of nutritional adequacy and balance for optimal growth and health. The dietary sources of the major nutrients, their digestion, absorption, and metabolism in the human will be covered. The students will learn the functions of nutrients, deficiencies and excesses and their effects on health. They will also perform nutritional analysis of foods.
Introduces students to the constructs of health and wellness from personal and societal perspectives. The module focuses on personal health and wellness with an emphasis on increasing knowledge and awareness of a wide variety of health-related topics as well as on improving individual health.
Provides students with a basic understanding in cell biology, microbiology and immunology. The basics in life sciences including structures and gene expression of prokaryotic and eukaryotic cells will be covered in this module. In addition, students will also be given an overview of the importance of microbes in daily life, both beneficial as well as detrimental effects. Basic principles of how the immune system works are explained in topics which include an overview of the immune system, cells and tissues of the immune system and their interactions, the importance of inflammation and complement biology.
Examines the basis of sports and fitness science. Introduces the various types of physical activities, exercise and sports throughout the human life cycle. This module also investigates the application of exercise science to the promotion and maintenance of health via the prevention of chronic diseases.
Aims to equip students with critical reasoning skills and provide them with opportunities to practise critical thinking through the exploration of contemporary social issues. It also provides a platform for students to learn the basics of arguments through the formal argumentation structure.
Aims to equip students with the skills to critically analyse the elements of persuasion in narratives used in a variety of contexts to appreciate the power of storytelling in our daily life. Students will also explore the history of discrimination in societies and craft their responses through their own narrative.
Provides students with knowledge in mathematics and statistics to solve problems encountered in their course of study. Topics include set theory, function, Boolean algebra, computer arithmetic, matrix algebra, geometric transformations, probability and statistics.
Equip students with an adequate knowledge of mathematics and analytical skills to handle the problems encountered in their course of studies. The topics include differentiation, partial differentiation, integration, numerical methods, first-order differential equations and their applications. Students will also learn how to use mathematical software in this module.
A compulsory module for all first year students, ECG 1 aims to develop an understanding of personal interests, strengths, values and life goals. With greater knowledge and understanding of self, planning and decision making in choosing a future career can be better developed. Some topics covered in ECG 1 include ‘Defining My SP Life’, ‘Personal Branding’, ‘Discovering My Interests’, ‘Planning for Success – My Personal Action Plan’ and more.
Provides students with basic understanding of biochemistry. The topics includes introduction to biochemistry, nucleic acids, proteins, enzymes, vitamins and trace elements, carbohydrates, lipids and energy production. Students will be able to appreciate biochemical molecular structures and activities in the human body and how they are being regulated to function effectively.
Covers the principles of metabolism, food habits, dietary selection and requirements, nutrition in health-care throughout the life cycle, community nutrition programmes and nutraceuticals. Includes practicals and assignments to nurture the concept of preventive nutrition.
Covers the principles and practicalities of the variety of methods used in assessing food/nutrient intake and nutritional status. Evaluation of these methods in terms of strengths, limitations and appropriateness for particular populations, individuals, clinical situations and study designs. Exercises will be provided to enable practice in doing nutritional screening, dietary and nutritional assessment of individuals in different situations.
Covers the historical and philosophical perspectives of the development of health education, health determinants, major theories, and models of health behaviour. A comparison of the major concepts and theories of health and characteristics of health education programs in the community will be taught in this module. Application to health education and promotion will be emphasized.
Examines from an interdisciplinary perspective, fundamental issues associated with ageing and the complex interaction of physical, psychosocial, and environmental issues that influence health and well-being of older adults. The module also provides an overview to the planning, implementation, and evaluation of physical activity programs for the older adult population.
Gives an introduction to basic biomechanical principles and concepts as applied in the field of sports and exercise science. Students will understand the physics behind human movement as well as calculate human and projectile motion parameters. On completion of this module, students will have an increased awareness and understanding of the applications of basic biomechanics in the playing field.
Aims to equip students with the Design Thinking mindset, methods and tools to
conceptualise innovative solutions for real life problems. Students will explore a social
cause, go through the practical rigour of the Design Thinking process and apply
suitable tools to fulfil the objectives of the project. Students will also be exposed to
trends and issues related to themes, such as Healthcare, Active Ageing, Environment,
and Social Integration. In the process, they will develop a better understanding of
themselves and the world, as well as the positive impact they can make.
Aims to enhance students’ knowledge and appreciation of a broad range of social, political and economic issues. Students will learn about the importance and relevance of information literacy skills as well as develop their ability to assess the validity and reliability of information from different sources, consider diverse perspectives, and put forward a convincing point of view.
Provides students with the basic concepts of statistics in the areas of probability and statistical inference. The module covers an introduction to statistics, uncertainty in measurement, elementary probability, probability distributions, sampling distributions and calculating probabilities of discrete and continuous distributions. Statistical inference covers estimations and hypothesis testing using parametric and nonparametric procedures. Statistical software is used extensively to perform and simplify statistical calculations.
ECG 2 is taken by all second year students. This module aims to develop professional skills necessary to seek and secure work. It also guides the students on how to discover and develop skills, knowledge and attitudes needed for work effectiveness and changes related to work. Topics covered in this module include ‘Job Search and Market Trends’, ‘Discovering Your Unique Selling Point’, ‘Resilience’, ‘Work Place Values’ and more.
Enables application and integration of the knowledge and skills acquired throughout the course to solve practical problems involving Nutrition, Health and Wellness. The scope of the project covers review of scientific papers, analyses and interpretation of results. Assessment is by in-course assessment based on a written report and project seminar.
Module to be covered in 2 semesters.
Clinical nutrition focuses solely on the medical nutrition therapy for the sick and metabolically compromised people/patients. A continuation from the nutrition and disease module, this module further explores the core concepts such as underlying nutritional support and medical diseases with illustrative clinical case histories. The module also focuses on covering the principle of evidence based medicine. Allowing students to explore the core principles of clinical nutrition and apply these throughout their training to foster critical thinking at all times.
Introduces the role of public health and nutrition at the local, national and international levels. Emphasis is placed on nutrition education, food habits, survey methodology, and current topics in the area of public health and community nutrition.
Allows students to integrate their knowledge of nutritional physiology and biochemistry and intermediary metabolism with that of exercise physiology and to apply this knowledge to develop a critical understudying of the nutritional and practical dietary needs of sports people and athletes. It includes discussion of different sporting groups and exercise types; macro- and micronutrient requirements; practical dietary considerations in relation to training and competition and current issues and research in sports nutrition.
Provides students with an overview and appreciation of the wide spectrum of physical fitness assessment and exercise prescription. The students will learn to apply the knowledge of exercise physiology in the fitness and performance arena to attain general wellness levels and achieve maximum performance in sport or exercise. Students will also be taught the various methods and considerations in prescribing exercise for the general and special populations.
Introduces the basic knowledge needed to design and carry out a research project and equips students with the skills needed to evaluate scientific studies. These are important to the students as future practitioners in the field of nutrition, health and wellness where an evidence-based approach is needed in the design and evaluation of health programs. This module will complement the module Final Year Project.
Please note: Course structure subjected to change.
State-of-the-art Nutrition, Health & Wellness facilities equip to provide students with practical hands-on training.
500 Dover Road Singapore 139651
The Singapore Public Service: Integrity, Service, Excellence