Kulliyyah: Allied Health Sciences
Version:
INTERNATIONAL ISLAMIC UNIVERSITY MALAYSIA
Course Name:
Programme:
Kulliyyah
Department
Programme
Name of Course / Mode
Course Code
Name (s) of Academic staff /
Instructor(s)
Semester and Year Offered
Status
Credit Value / Hours
Learning Outcomes
Teaching-Learning and
assessment strategy
Course Synopsis
Assessment Methods and
Type/Course Assessment.
State weightage of each type of
assessment.
Attendance in Lectures
Academic Integrity
Contacting the Instructor
01
Revision: 00
Effective: 11/10/2022
TEACHING PLAN Semester: 1
Session: 2022/2023
Level of Study: Year 3
ADVANCED NUTRITION Course Code: AHNS 3211
Course coordinator:
Bachelor of Dietetics (Hons.)
Asst. Prof. Dr Noraishah Mohamed Nor
Allied Health Sciences
Nutrition Sciences
Bachelor of Dietetics (Hons)
Advanced Nutrition
AHNS 3211
Asst.Prof. Dr Noraishah Mohamed Nor (Email: ishah@iium.edu.my) 0123414126 (NMN)
Prof Dr Muzafar Ali Khan Khattak (muzzafar@iium.edu.my) (MMAKK)
Assoc Prof Dr Muhammd B Ibrahim (abumaisarah@iium.edu.my) (MI)
Semester 1, Year 3
Core course
3
Upon completion of this course, students should be able to:
1. Explain the definition of nutraceutical and functional foods; their differences and similarities (C5,
A3, P2).
2. Distinguish the functionality of nutraceutical and functional foods ingredients and their
mechanism of action (C4, P1).
3. Demonstrate the ability to suggest the complementary and alternative medicines as alternative
to the prevention and treatment of the diseases (C3, A3, P5).
LO1: Lecture/Demonstration – Assignments, Quizzes
LO2: Lecture/Demonstration – Assignments, Quizzes,
LO3: Lecture/Field Trip – Report, Presentation
Provides students with the basic understanding and knowledge of functional food products that relates to
health market demands.
Method %
Quizzes 15
Assignments 20
Report & presentations 25
End-of-semester exam 40
TOTAL 100
If you fail to meet the 80% attendance requirement, you will be barred from sitting the end-of-semester
examination. This carries a ‘Y’ grade which is equivalent to an “F”. Your scholarship of financial loan will
also be reduced in the following semester (where applicable).
The Kulliyyah has clear policies prohibiting academic dishonesty, including plagiarism, fabrication, and
cheating. Please respect them.
We encourage you to contact us with questions or comments, or to discuss any matters related to the
course. Other than seeing us in the office hours, e-mail probably works best.
 Kulliyyah: Allied Health Sciences
Version: 01
Revision: 00
INTERNATIONAL ISLAMIC UNIVERSITY MALAYSIA
Effective: 11/10/2022
TEACHING PLAN Semester: 1
Session: 2022/2023
Level of Study: Year 3
Course Name: ADVANCED NUTRITION Course Code: AHNS 3211
Course coordinator:
Programme: Bachelor of Dietetics (Hons.)
Asst. Prof. Dr Noraishah Mohamed Nor

Content outline
*Course Learning Venue: SEMINAR ROOM 1 / Online platform
Week (Date) Topic Time Instructor
Introduction:
• An overview of phytochemicals
1
• Nutraceutical and functional foods 9am NMN
(14/10/2022)
Islamic perspectives

Current trends in nutraceutical & functional foods I

• Polyphenols MI
2
• Chemistry and biochemistry of dietary polyphenols 9am
(21/10/2022)
Food sources, metabolism, and health benefits

Current trends in nutraceutical & functional foods II

3 • Flavonoids: Food source, metabolism and health benefits 9am MI
(28/10/2022)
Quiz 1 MI

4 9am NMN
Antioxidant and phytochemical in fruits and vegetables-based
(4/11/2022)
products: Food sources, properties, metabolism and health benefits

5
(11/11/2022) Current trends in nutraceutical & functional foods III 9am MI
Stilbenoids: Food sources, properties, metabolism, and health benefits

Current trends in nutraceutical & functional foods IIIV

6 9am MI
• Phenolic acids: Food sources, properties, metabolism, and health
(18/11/2022) benefits

Submission Assignment 1 MI

7
Spices & herbs as nutraceuticals and functional foods 9am MMAKK
(25/11/2022)
Semester Break (26/11 – 4/12/2022)
8 Mono- and poly-unsaturated oils as functional foods
(9/12/2022) 9am MMAKK
9
(16/12/2022) Fish oils as functional foods 9am MMAKK

Nutraceutical stability concerns and shelf-life testing

10 9am MMAKK
(23/12/2022)
Quiz 2 MMAKK
 Kulliyyah: Allied Health Sciences
Version: 01
Revision: 00
INTERNATIONAL ISLAMIC UNIVERSITY MALAYSIA
Effective: 11/10/2022
TEACHING PLAN Semester: 1
Session: 2022/2023
Level of Study: Year 3
Course Name: ADVANCED NUTRITION Course Code: AHNS 3211
Course coordinator:
Programme: Bachelor of Dietetics (Hons.)
Asst. Prof. Dr Noraishah Mohamed Nor

Polysaccharides as nutraceuticals and functional foods:

11 9am MI
(30/12/2022) • Food uses, Lactic acid bacteria production, chemical
structure, and health effects
Submission Assignment 2 MMAKK
Complementary and Alternative Medicines I
• Definition of CAM NMN
12 9am
• The core belief of CAM
(6/1/2022)
Types of CAM

Complementary and Alternative Medicines II

13 • The integration of alternative & conventional medicine 9am NMN
(13/1/2023)
The future of CAM

Field trip and presentation (Complementary and Alternative Medicines

14 - Different Approach of CAM 9am NMN
(20/1/2023) - Healthcare premises related to CAM
Submission of Report & Presentation NMN

Required References

• Ghosh, D.; Bagchi D. and Konishi, T. (2012). Clinical Aspects of Functional Foods and Nutraceuticals, USA: CRC Press.
• Bagchi D.; Preuss, H. G. and Swaroop, A. (2012). Nutraceuticals and Functional Foods in Human Health and Disease
Prevention, USA: CRC Press.
• Aluko, R. E. (2012). Functional Foods and Nutraceuticals, New York, London: Springer.
• Micozzi, M. S. (2015). Fundamentals of Complementary and Alternative Medicine, St. Louis, USA: Elsevier Saunders.

Recommended references supporting the course

• Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations (2020). Editor Chukwuebuka
Egbuna, Genevieve Dable Tupas.

Prepared by: Verified by:

Signature
Signature

Name: Noraishah Mohamed Nor

Name: : Asst. Prof. Dr. Aliza Haslinda Hamirudin
Designation: Assistant Professor, Department of Nutrition
Designation: Head, Department of Nutrition
Sciences
Sciences
Date: 11/10/2022
Date: