This subject is an introduction to public health and the health benefits of ulam intake. It is designed to provide students with relevant foundational knowledge on public health, so they can be more health conscious and leading to behaviour change towards healthy eating and lifestyle.
4 sessions of 2 hours weekly.
This short course aims at introducing public health in Malaysia, and the health benefits of local edible flora or “ulam” in human health and nutrition.
On completion of this subject, students should be able to:
The breakdown of the assessment modalities is as follows:
Details are shown here below.
Continuous Assessment (CA)
CA is conducted at the end of each session in the form of 1 brief online Quiz. CA is worth 40% of the total assessment, i.e., 10% worth per session.
Final Assessment (FA)
FA is conducted at the end of the module, and comprises 2 modalities, cumulating to 60% of the overall assessment:
Comprehensive Quiz that recapitulates knowledge acquired throughout sessions 1, 2, 3 and 4: worth 20%.
Group assignment: worth 40%.
Session 1 (Total hours: 2 hours)
Public Health and Nutrition
Session 2 (Total hours: 2 hours)
Vegetables and fruits intake: Is it necessary?
Session 3 (Total hours: 2 hours)
Talking Professionally About Edible Flora : Ulam
Session 4 (Total hours: 2 hours)
Assignments: How to increase ulam consumption at individual, family and community levels?
National Coordinating Committee on Food and Nutrition. 2017. Malaysia Recommended Nutrient Intake. Putrajaya: Ministry of Health Malaysia.
National Coordinating Committee on Food and Nutrition. 2021. Malaysian Dietary Guidelines 2021. Putrajaya: Ministry of Health Malaysia.
Raymond, J.L. and Morrow, K., 2021. Krause and Mahan’s Food and the Nutrition Care Process 1st South East Asian Edition. Singapore: Elsevier.
Samy, J & Sugumaran, M. & Lee L.W. Kate.; Wong, K.M. (ed.). 2014. Useful Herbs of Malaysia and Singapore. An introduction to their medicinal, culinary, aromatic, and cosmetic uses. Singapore: Marshall Cavendish.
Wan Hassan, Wan Embong. 2010. Ulam: Salad Herbs of Malaysia. Kuala Lumpur: Masbe Sdn Bhd.
Webography, Videography and other media
Database – Plant for a future: https://pfaf.org/user/default.aspx
Textbook – An introduction to nutrition: https://www.oercommons.org/courses/an-introduction-to-nutrition-v1-0/view
Market and Recipe by the Ulam School:
Wild Edible Plants and Jungle Survival:
Module 1 “Introduction to Food Sustainability”
Our team curates botanical, cultural and culinary information to make them user-friendly for everyone.