Bachelor of Nutrition

Exploring the status and role of Pancasila

Discusses the meaning and purpose of religion, differences and similarities between religions, certain religious laws and principles, and the relationship between religion and national resilience development

English for Academic Purposes learning covers the following: an introduction to English for Academic Purposes; grammar; vocabulary; pronunciation; reading and listening in academic contexts; written academic communication: recognizing the purposes of, and differences between, spoken and written English communication in academic contexts; identifying and practicing the interactional and linguistic aspects of participation in seminar discussions; discussing issues that require the development and application of creative and critical thinking; preparing and delivering oral presentations.

An introduction to nutrition in supporting optimal health, covering the fundamentals of nutritional science, the relationship between diet and health, classification, functions, sources, requirements, metabolism, and the effects of deficiency or excess in macro and micronutrients.

This course covers the concepts and theories of anthropology, scientific methods in sociology, human beings and society, individuals, families, culture, cultural values, assimilation and acculturation, internalization (socialization and enculturation), the biocultural aspects of nutrition and food culture, health from a social science perspective, and food habits.

This course covers the food and nutrition system and its subsystems, including food production, post-harvest, food distribution, food consumption, and nutritional status. It also addresses food diversification and the ideal food pattern (PHP).

This course explores various fundamental public health issues and the strategies to address them.

This course covers an introduction to nutrition communication and the history of communication, communication elements and components, communication barriers, effective communication (communicator, message, channel, effective communicator), interpersonal communication, communication channels (advantages and disadvantages), public speaking/presentation, writing techniques, communication theory/models.

Discusses the dynamics of a national state, Pancasila as the state’s foundation and philosophy, citizens’ rights and obligations, constitutional awareness, democratic awareness, human rights, Indonesia’s geopolitics and geostrategy, national politics and strategy, regional development for the preservation of the Unitary State of the Republic of Indonesia (NKRI), good governance, and globalization.

Discusses Indonesian as the national language; word formation and basic meaning; sentence structure; linguistic phenomena; spelling and punctuation; language standardization; use of prefixes, suffixes, and affixes; alignment; and scientific writing techniques (reasoning, expressing ideas, sentence formation, theme, topic and purpose of composition, essay organization, and analysis).

To understand the definition, objectives, and scope of epidemiology, including fundamental concepts, the history of diseases and their prevention, as well as infectious and non-communicable diseases, and nutritional epidemiology

Knowing the overall physical structure of human body temperature and understanding its functions

This course covers the scope of public health and environmental health, including preventive and rehabilitative efforts to improve health, as well as occupational health and health sanitation.

This course explores the metabolic processes of macronutrients, including carbohydrates, proteins, and fats.

This course explores the fundamental concepts of nutrition science, nutritional requirements, and the role of nutrients in maintaining the health of pregnant women, lactating mothers, fetuses, infants, toddlers, school-aged children, individuals during the preconception period, adolescents, adults, older adults, and vegetarians. Key topics include factors influencing nutrient intake, behaviors related to nutrient intake, nutrient requirements, and menu planning.

This course covers knowledge of various common food ingredients consumed by the Indonesian community, including basic food concepts, post-harvest changes, classification, composition, functions, benefits, and storage methods.

Studying the ecology, environment, and characteristics of plantation and coastal communities

This course covers the fundamentals of biochemistry, including various biochemical reactions that occur in the body, to provide students with a scientific foundation for understanding nutrition science.

Study food quality and safety, including indicators of good and safe food for consumption, as well as the use of additives to enhance food quality.

Students will study the fundamental principles of nutrition related to culinary arts, including the nutritional aspects of food processing, the impact of processing on nutrients, strategies to minimize nutrient loss during preparation, cooking methods for various food products, and nutritional considerations in recipe and menu development.

Students will be able to explain the basic principles of statistical methods and perform several simple statistical analyses related to the field of nutrition.

Explains the technical and technological dimensions, as well as the role of food technology in providing affordable, high-quality, healthy, and safe food.

This course examines the biochemical processes of micronutrients in food, from absorption and transport to receptor binding, metabolism, and storage, as well as the various issues that can arise due to micronutrient deficiencies.

Covers sports nutrition topics, including definitions, objectives, scope of sports nutrition, athlete metabolism and physiology, determining adequate nutrition for athletes based on their sport, assessing athletes' nutritional status, identifying nutritional issues and their contributing factors, and organizing meal planning for athletes before, during, and after competition.

Fundamental management, the history and development of administration, concepts and scope of organization and management, definitions of organization and management, management functions including planning, organizing, staffing, directing, coordinating, reporting, and budgeting, leadership and management techniques, and fundamental concepts of strategic management.

This material provides an overview of psychology, the position of social psychology, interpersonal attraction, the psychological functions of compliance behavior, health concepts (prevention and health promotion), the social cognitive approach to behavioral determinants (models for preventive behavior), counseling approaches (the gap between theory and practice), and attitudes (components of attitudes) related to nutrition.

This course examines the structure and chemical properties of both micro and macronutrients, as well as the fundamental principles of chemical analysis for these nutrients and other chemical components, including pseudovitamin, carotenoids, and other neutraceuticals.

Bioethics Course: Exploring the Ethics of Life Science Technologies; Bioethics from Ethical, Scientific, Medical, Legal, Religious, and Social Perspectives; Medical Bioethics Concepts, Genetic Engineering, and Stem Cells; Future of Bioethics in Human Rights, Law, Human Life, and Universal Bioethics

Covers direct methods for determining nutritional status (anthropometry, clinical, biochemical, and biophysical) as well as indirect methods (food consumption surveys, vital statistics, and ecological factors), including practical measurement techniques for anthropometry and food consumption surveys.

This course covers nutritional research procedures and techniques, as well as the scientific writing and presentation of research findings.

The presentation of partial or complete undergraduate thesis findings to faculty members and student supervisors to receive feedback for improving the thesis, as a prerequisite for the final bachelor’s degree examination.

This material covers the basic concepts of nutrition education, as well as the objectives and targets of nutrition counseling, including counseling techniques, counseling content and topics, designing counseling materials and media, and counseling simulations.

This material covers an introduction to food science, focusing on the physical, chemical, and physiological characteristics of basic food ingredients, including cereals, tubers, legumes, poultry meat, livestock meat, fish, eggs, dairy products, vegetables, fruits, and spices.

This course covers management functions and food service systems in institutions, menu planning, food procurement and receiving, food preparation and production management, food distribution and service management, food cost calculation, food safety, sanitation, HACCP, environmental issues, and food service waste management.

This material discusses government programs addressing key nutritional issues—such as protein-energy malnutrition (KEP), anemia, and vitamin A deficiency—as well as lifestyle-related nutritional problems like obesity, and how to evaluate the existing nutrition programs.

The material covers principles of high-temperature processing, low-temperature processing, drying, fermentation, and BTM, as well as the processing and storage of various types of food, including preparation methods, their effects on nutritional content, and packaging of various food products.

This material covers the description and distribution of nutritional diseases, determinants and variables of nutritional diseases, the validity and reliability of food consumption and nutritional intake assessment, the sensitivity and specificity of biochemical and anthropometric indicators of nutritional status, epidemiological research design, presentation of dietary data, and nutritional surveillance.

This material covers the scope of food, beverage, and nutritional service businesses; entrepreneurship concepts; fundamental entrepreneurial attitudes; entrepreneurial behavior and business value systems; competitive analysis; and business potential and opportunities in the nutrition field. It also addresses business startup preparation, business planning, an assignment to develop a business plan, and successful, inspiring experiences of entrepreneurs in food/beverage production and food/beverage service sectors.

This material covers an introduction to nutrient analysis, analytical procedures, and equipment (spectroscopy, chromatography). It includes topics on water (methods and determination of moisture content), carbohydrates (types, properties, analysis, and determination of content), proteins (structure, classification, analysis, and determination of content), fats (classification, analysis, and determination of fat/oil content), ash and macro- and micro-minerals (direct and indirect determination), and vitamins (water-soluble and fat-soluble groups), including the analysis and determination of vitamin content.

This material covers metabolic changes and nutritional management in the context of fever, infectious diseases, and gastrointestinal disorders, including laboratory assessments for malabsorption (carbohydrates, proteins, and fats), blood disorders, vitamin A, D, E, and K deficiency and hypervitaminosis, macro-mineral (Ca, K, Na) and micro-mineral (Fe, I, Zn) metabolism disturbances, free radical-induced disorders, and metabolic abnormalities in special conditions (burns, allergies, and coma).

This material discusses dietary approaches to infectious diseases and deficiencies, including KEP, anemia, TB, diarrhea, typhoid, HIV/AIDS, malaria, DHF, growth faltering (autism), ARI, hepatitis, and immunity.

This material discusses dietary management for diabetes mellitus, hypertension, vascular diseases (dyslipidemia, heart disease, and stroke), kidney disorders, musculoskeletal conditions/arthritis (gout, rheumatoid arthritis, osteoporosis), liver conditions, cancer, neurological disorders (dementia, Parkinson’s disease, Alzheimer’s disease, multiple sclerosis), obesity, and cystic fibrosis.

This material covers food service systems, menu planning, production management, cost control, organization and management (including human resource utilization, physical facility management such as equipment selection and layout design, and work unit design), energy and waste management, financial data processing, and promotion and marketing.

This material covers the fundamentals of scientific knowledge, research paradigms, qualitative and quantitative approaches, types of research, literature search and writing, problem formulation, hypotheses, variables, conceptual frameworks, operational definitions, sampling, data collection techniques, statistical analysis, writing conventions, research ethics, and scientific writing systems.

This module covers group-based paper essay assignments on contemporary nutrition topics. Students form groups of no more than five members. Each group presents the paper they have developed.

The Food Quality and Safety course covers the concepts, methods for monitoring, and control of food and food quality and safety, as well as the factors that influence food quality and safety in hospitals, catering services, and large, medium, and small-scale food industries, from the production stage through to the marketing level.

Dietetic care is the ability to identify and analyze nutrition problems, formulate solutions, and implement and evaluate these solutions in an integrated manner. This course requires critical, conceptual, rational, creative, and independent thinking to solve nutrition problems.

Nutrition Diagnosis is a systematic approach to the nutritional care process, encompassing the identification of problems, establishing nutritional diagnoses, formulating nutrition plans for problem-solving, and implementing and evaluating outcomes. This course emphasizes understanding how to address various nutrition-related issues and diseases prevalent in the community.

This course explores the interactions between nutrients and genes, as well as the impact of these interactions on health and disease. It examines how diet influences gene expression, how the body responds to nutrients, and how it maintains homeostasis from the biochemical level to the organ system level.

This course covers knowledge of traditional and modern food processing technologies aimed at extending shelf life, as well as maintaining and enhancing the quality, composition, and nutritional value of food.

The course materials cover atomic structure, electron configuration, the periodic table, chemical bonding, stoichiometry, dispersion systems, acids and bases, acid-base equilibrium, organic chemistry, biochemistry, biological development, cellular organization, diseases related to organelle dysfunction, cell communication, the cell cycle and its regulatory mechanisms, cell division, the fundamentals of genetics, and genetic disorders.

This course provides an overview of sports nutrition, covering the definition and scope of sports, nutritional requirements, and nutrient deficiency-related conditions. It also explores the calculation of energy requirements for different sports categories, including endurance sports, stop-and-go sports, and strength and power sports.

This course covers geriatric nutrition, including the definition and scope of geriatrics, challenges faced by the elderly, general and specific nutritional needs, and diseases that may affect older adults. It also discusses recommended physical activity and exercise patterns for each individual.

Islam: Knowledge and understanding of Islamic creed and Sharia, which encompass human relationships with God, oneself, and others. It also covers da'wah and ethics.

Christian Protestantism: Understanding and internalizing the existence of the faithful as believers in God. Able to express faith in daily life, in relationships with God, other people, the universe, and the nation and state.

Catholicism: An understanding of believers who place their faith in God through Christ within the church, practicing communal church life and serving the community to develop one's personal attitude and mental outlook.

Hindu Faith: A firm understanding of the Divine (Sang Hyang Widhi Wasa / God Almighty) that enables self-control in thought, speech, and action, and in the service of the nation and its people.

Buddhism: Understanding of Buddhism and its practice in religious communities, as well as dharma and devotion (saddha) in upholding the continuity of religion, nation, and state based on Pancasila and the 1945 Constitution.

This course covers reading, writing, and speaking skills to develop internationally publishable research and prepare students for the global era.

Proficiency in good and correct Indonesian. Topics covered include the Improved Spelling System, sentence structure, effective and logical sentences, paragraphs, types of writing, correspondence, and academic writing on EYD and effective sentences for scientific articles.

This course covers the concepts, principles, and effective steps for planning, implementing, and monitoring nutrition and health promotion and counseling activities, as well as developing nutrition communication media.