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Table of Contents
1. Anatomy .......................................................................................................................................... 3
2. Physiology ....................................................................................................................................... 4
3. Organic Chemistry ........................................................................................................................... 5
4. Pathophysiology .............................................................................................................................. 6
5. Biochemistry ................................................................................................................................... 7
6. Psychology ...................................................................................................................................... 8
7. Metabolism of Energy and Macronutrient ..................................................................................... 9
8. Metabolism of Micronutrient ....................................................................................................... 10
9. Nutrition in Pregnancy .................................................................................................................. 11
10. Nutrition for Lactation .............................................................................................................. 12
11. Nutrition in Infancy ................................................................................................................... 13
12. Nutrition in Pre‐School Age Children ........................................................................................ 14
13. Nutrition in School Age Children ............................................................................................... 15
14. Nutrition in Adolescence........................................................................................................... 16
15. Nutrition in Adulthood .............................................................................................................. 17
16. Nutrition in Aging ...................................................................................................................... 18
17. Anthropology ............................................................................................................................ 19
18. Sociology ................................................................................................................................... 20
19. Food in the Community ............................................................................................................ 21
20. Food Microbiology .................................................................................................................... 22
21. Food Analysis ............................................................................................................................ 23
22. Food Technology ....................................................................................................................... 24
23. Nutrition Research Method ...................................................................................................... 25
24. Current Issue on Nutrition ........................................................... Error! Bookmark not defined.
25. Nutritional Status Assessment .................................................................................................. 27
27. Nutrition Data Management and Analysis ................................................................................ 28
28. Basic of Culinary ........................................................................................................................ 29
29. Basic of Dietetics ....................................................................................................................... 30
30. Dietetics of Infectious Deficiency Diseases ............................................................................... 31
31. Dietetics of Non‐Communicable Diseases ................................................................................ 32
32. Advanced Dietetics ................................................................................................................... 33
33. Entrepreneurship ...................................................................................................................... 34
2
34. Planning and Evaluation in Nutrition Program ......................................................................... 35
35. Basic of Management ............................................................................................................... 36
36. Advanced Food Service Management ...................................................................................... 37
37. Nutrition Counselling ................................................................................................................ 38
38. Positive Deviance in Nutrition................................................................................................... 39
39. Nutrition Promotion .................................................................................................................. 40
40. Sport Nutrition .......................................................................................................................... 41
41. Urban Nutrition ......................................................................................................................... 42
42. Clinical internship ...................................................................................................................... 43
43. Community Internship .............................................................................................................. 44
44. Undergraduate Thesis ............................................................................................................... 45
3
1. Anatomy
General Information
Study Program name/Degree : Nutrition/Bachelor
Module name : Anatomy
Module code : PHG1602111
Semester : 1
Amount of SCUs : 2 SCUs
Learning methods : Student Presentation, Discussion, Public Lecture
Assessment Components : Mid‐term Exam, Final Exam, Group Discussion, Student
Presentation
Course pre‐requisites : ‐
Supporting courses : The Foundation of Biomedical Science
Integration between Courses : Physiology, Pathophysiology
Module description :
Course of Anatomy discusses about human body structures which are classified based on
organ systems. Students will be given lectures about anatomical terminology, locations of
human organs, and other terminology related to human body. This course is beneficial while
providing NCP.
4
2. Physiology
General Information
Study Program name/Degree : Nutrition/Bachelor
Module name : Physiology
Module code : PHG1602121
Semester : 2
Amount of SCU : 3 SCUs
Learning methods : Student Presentation, Discussion, Public Lecture
Assessment Components : Mid‐term Exam, Final Exam, Group Report, Student
Presentation, Students Participation in class
Course pre‐requisites : ‐
Supporting course : Anatomy, The Foundation of Biomedical Science
Integration between courses : Biochemistry, Pathophysiology
Module description :
Course of Physiology discusses about basic concept of human body systems and how the
systems are integrated. This course will also discuss about the roles of macronutrients and
micronutrients in normal body systems which will be useful while providing nutritional
therapy.
5
3. Organic Chemistry
General Information
Study Program name/Degree : Nutrition/Bachelor
Module name : Organic Chemistry
Module code : PHG1602122
Semester : 2
Amount of SCU : 2 SCUs
Learning methods : Lecture
Assessment Components : Mid‐term exam, Final exam, Quizzes, Individual Paper
Assignment
Course pre‐requisites : ‐
Supporting course : ‐
Integration between courses : Biochemistry
Module description :
In this course, students are expected to be able to explain about structure of organic
chemicals, organic chemical properties, and derivatives of organic chemicals. This course will
also discuss about latest issue on chemical organic and its relation with nutrition science.
6
4. Pathophysiology
General Information
Study Program name/Degree : Nutrition/Bachelor
Module name : Pathophysiology
Module code : PHG1602131
Semester : 3
Amount of SCUs : 4 SCUs
Learning methods : Student Presentation and Discussion
Assessment Components : Mid‐term Exam, Final Exam, Student Presentation, Quizzes,
Group Paper Assignment
Course pre‐requisites : ‐
Supporting course : Anatomy, Physiology, The Foundation of Biomedical Science
Integration between courses : Dietetics of Infectious and Deficiency Diseases, Dietetics of
NCDs, Advanced Dietetics
Module description :
Course of Pathophysiology aims to provide students with knowledge about diseases and its
relation with nutrition therapy. This course will discuss about the aetiology, pathogenesis,
pathophysiology, clinical picture, laboratory test, additional medical test, prognosis, and
therapy of various infectious diseases, diseases related with respiratory and digestive system,
burns, and non‐communicable diseases.
7
5. Biochemistry
General Information
Study Program name/Degree : Nutrition/Bachelor
Module name : Biochemistry
Module code : PHG1602132
Semester : 3
Amount of SCUs : 2 SCUs
Learning methods : Lecture, Student Presentation, Discussion
Assessment Components : Mid‐term Exam, Final Exam, Individual Paper Assignment
Course pre‐requisites : ‐
Supporting course : Organic Chemistry
Integration between courses : Metabolism of Energy and Macronutrients, Metabolism of
Micronutrients, Physiology, Dietetics of Infectious and Deficiency Diseases, Dietetics of NCDs,
Advanced Dietetics
Module description :
Students are expected to be able to explain about chemical reactions in living cells linked with
signs of life, body compositions, and nutritional intake. The topics of Biochemistry Course
consists of introduction to biochemistry, human body composition, membrane and body
tissue, vitamin, carbohydrate, fat, protein and enzyme, nucleate acid, hormone, metabolism
of carbohydrate, fat, and protein, also metabolism of water and minerals.
8
6. Psychology
General Information
Study Program name/Degree : Nutrition/Bachelor
Module name : Psychology
Module code : PHG1602137
Semester : 3
Amount of SCU : 2 SCUs
Learning methods : Lecture, Student Presentation, Discussion
Assessment Components : Final Exam, Individual Paper Assignment, Quizzes
Course pre‐requisites : ‐
Supporting course : Sociology
Integration between courses : Nutrition Education, Nutrition Counselling
Module description :
Course of Psychology discusses about concept of psychology as a science to analyse functions
of perception, memory, motivation, personality and social psychology, and its application in
nutritional science.
9
7. Metabolism of Energy and Macronutrient
General Information
Study Program name/Degree : Nutrition/Bachelor
Module name : Metabolism of Energy and Macronutrient
Module code : PHG1602132
Semester : 3
Amount of SCUs : 3 SCUs
Learning methods : Public lecture, tutorial, practice, plenary
Assessment Components : Individual logbook, group discussion report, practicum
report, module exam, practicum exam, plenary presentation,
assessment of student by tutor during tutorial
Module pre‐requisites : ‐
Supporting modules : ‐
Inter‐module integration : Metabolism of Micronutrient
Module description :
Metabolism of Energy and Macronutrient Module is one of the modules that will be discussed
in Foundation of Nutrition Bloc. This module will discuss about types, functions, food source,
and metabolism of macronutrient as well as its effects on human health. In addition, students
will study about body composition and estimate energy requirement for healthy individuals.
10
8. Metabolism of Micronutrient
General Information
Study Program Name/Degree : Nutrition/Bachelor
Module name : Metabolism of Micronutrient
Module code : PHG1602133
Semester : 3
Amount of SCUs : 2 SCUs
Learning methods : Public lecture, tutorial, practicum, plenary
Assessment Components : Individual logbook, group discussion report, practicum
report, module exam, practicum exam, plenary presentation,
assessment of student by tutor during tutorial
Module pre‐requisites : ‐
Supporting module : Biochemistry
Inter‐module Integration : Metabolism of Energy and Micronutrient
Module description : ‐
This micronutrient module will be given to students at Nutrition Study Program FPH UI in the
third semester that is included in Basic of Nutrition bloc. The objectives of this module are to
enhance students’ knowledge about types, functions, deficiencies of micronutrient, impacts
of excessive micronutrient intake, food sources of micronutrient, and assessment of
micronutrient status. This module provides several scenarios about nutritional problems
arising from deficiency or excess of micronutrient intake. Students are expected to discuss
about why these nutritional problems can occur viewed from nutrient intake and nutrition
solution aspects.
11
9. Nutrition in Pregnancy
General Information
Study Program Name/Degree : Nutrition/Bachelor
Course Name : Basic of Nutrition
Module name : Nutrition in Pregnancy
Module code : PHG1602134
Semester : 3
Amount of SCU : 2 SCUs
Learning methods : seminar, tutorial, plenary
Assessment components : Individual logbook, group discussion report, module exam,
plenary presentation, assessment of student by tutor during
tutorial
Module pre‐requisites : ‐
Supporting module :
Inter‐module Integration : Nutrition for Lactation, Nutrition in Infancy, Nutrition in
Adolescence
Module descriptions :
This module is part of the Basic of Nutrition course. The student will learn about physiology
and body composition, nutrient requirement and nutrition assessment of pregnant mothers.
The scenario in this module will discuss about pregnant mothers and the student will be
directed to discuss about the contributing factors of pregnancy process and good outcome of
pregnancy such as nutritional status during pre‐pregnancy and weight gain during pregnancy.
12
10. Nutrition for Lactation
General Information
Study Program Name/Degree : Nutrition/Bachelor
Course Name : Basic of Nutrition
Module name : Nutrition for Lactation
Module code : PHG1602134
Semester : 3
Amount of SCU : 2 SCUs
Learning methods : seminar, tutorial, plenary
Assessment components : Individual logbook, group discussion report, module exam,
plenary presentation, assessment of student by tutor during
tutorial
Module pre‐requisites : ‐
Supporting module :
Inter‐module Integration : Nutrition in Pregnancy, Nutrition in Infancy, Nutrition for
Pre‐School Children, Nutrition for School Children, Nutrition
in Adolescence, Nutrition in Adult Years, Nutrition in Aging
Module descriptions :
This module is part of the Module of Nutrition Through the Life Cycle. The student will learn
about breastfeeding mothers includes their physiology, body composition, nutritional
requirements, and nutritional assessment. The scenario in this module will discuss about the
lactation process, management of lactation, and lactation technique for working mothers.
13
11. Nutrition in Infancy
General Information
Study Program Name/Degree : Nutrition/Bachelor
Course Name : Basic of Nutrition
Module name : Nutrition in Infancy
Module code : PHG1602135
Semester : 3
Amount of SCU : 3 SCUs
Learning methods : seminar, tutorial, plenary
Assessment Components : Individual logbook, group discussion report,
module exam, plenary presentation, assessment of
student by lecturer during tutorial
Module pre‐requisites : ‐
Supporting module : ‐
Inter‐module Integration : Nutrition in Pregnancy, Nutrition of Pre‐School
Children, Nutrition of School Children, Nutrition in
the Adult Years, Nutrition in Aging.
Module descriptions :
This module is part of the Module of Nutrition Through the Life Cycle. The student will learn
about the aspect of infant growth and development through this module. Students will learn
the physiologic of growth in every stages of life also the internal and external factors affecting
that in every sections of this module. Students will also learn about the nutritional
requirement in every stages of life that supports the optimal growth and development. In this
module, the students will also learn about the method in assessing and measuring the growth
and development using the relevant growth and development standard.
14
12. Nutrition in Pre‐School Age Children
General Information
Study Program Name/Degree : Nutrition/Bachelor
Course Name : Nutrition Through the Life Cycle
Module name : Nutrition in Pre‐school Children
Module code : PHG1602135
Semester : 3
Amount of SCUs : 3 SCUs
Learning methods : Public lecture, tutorial, plenary
Assessment Components : Individual logbook, group discussion report, module exam,
plenary presentation, assessment of student by lecturer
during tutorial
Module pre‐requisites : ‐
Supporting module : Nutrition in Pregnancy, Nutrition in Lactation
Inter‐module Integration : Nutrition in School Children, Nutrition in Adolescence,
Nutrition in Adult, Nutrition in Elderly
Module description :
In this module students will learn about growth and development aspect in pre‐school
children phase. Students will learn growth physiology, internal and external factors that
influence it. Besides that, students will learn nutritional requirements that support optimal
growth and development process. Students also learn how to assess growth and development
based on prevailing growth standard. Students also will learn about Barker Theory and DOHaD
that explaining nutritional status relation since early stage.
15
13. Nutrition in School Age Children
General Information
Study Program Name/Degree : Nutrition/Bachelor
Course Name : Nutrition Through the Life Cycle
Module name : Nutrition in School Children
Module code : PHG1602135
Semester : 3
Amount of SCUs : 3 SCUs
Learning methods : Public lecture, tutorial, plenary
Assessment components : Individual logbook, group discussion report, module exam,
plenary presentation, assessment of student by lecturer
during tutorial
Module pre‐requisites : ‐
Supporting module : Nutrition in Pregnancy & Nutrition in Lactation
Inter‐module Integration : Nutrition in Infancy, Nutrition in Pre‐school Children,
Nutrition in Elderly
Module description :
In this module, students will discuss about growth and development aspect in school children.
Students will learn growth physiology, internal and external factors that influence it. Besides
that, students will also learn nutritional needs that support optimal growth and development
processes. Other than that, students will learn about development of eating behaviour in
school children.
16
14. Nutrition in Adolescence
General Information
Study Program Name/Degree : Nutrition/Bachelor
Course Name : Nutrition Through the Life Cycle
Module name : Nutrition in Adolescence
Module code : PHG1602135
Semester : 3
Amount of SCUs : 3 SCUs
Learning methods : public lecture, tutorial, plenary
Assessment components : individual logbook, group discussion report, module exam,
plenary presentation, assessment of students by tutor
during tutorial
Module pre‐requisites : ‐
Supporting module : Nutrition in pregnancy, nutrition in infancy, nutrition for pre‐
school age children, nutrition for school age children,
nutrition in adolescence, nutrition in adulthood, nutrition in
elderly
Inter‐module integration :
Module description :
This module is a part of Nutrition Through the Life Cycle Course. This module discusses about
nutritional aspect of adolescent period which consists of growth pattern, nutritional status
and requirements, and eating behaviour of adolescent. Growth pattern discusses about sexual
maturation ratings, menarche, weight gain, and height increase. Topic about nutritional status
and requirement discuss about the importance of Fe and Ca consumption for adolescent. This
module also discusses about development of eating behaviour related with eating disorder
such as anorexia, bulimia nervosa, and its effect on nutritional and health status of adolescent.
17
15. Nutrition in Adulthood
General Information
Study Program Name/Degree : Nutrition/Bachelor
Course Name : Nutrition Through the Life Cycle
Module name : Nutrition in Adult Years
Module code : PHG1602135
Semester : 3
Amount of SCU : 3 SCUs
Learning methods : seminar, tutorial, plenary
Assessment components : Individual logbook, group discussion report, module
exam, plenary presentation, assessment of student by
lecturer during tutorial
Module pre‐requisites : ‐
Supporting module : Nutrition in Pregnancy and Nutrition in Lactation
Inter‐module Integration : Nutrition in Infancy, Nutrition of Pre‐School Children,
Nutrition in Adolescent, Nutrition in Aging
Module descriptions :
This module is part of the Module of Nutrition Through the Life Cycle. The student will learn
about the aspect of physiological changes throughout adult years. Students will learn
focused on the body composition and metabolism changes throughout human ages.
Moreover, students will learn about the alteration of nutritional requirements and physical
activity needs during adult years to decrease the risk of degenerative disease in their next
phase of life. Students will also learn about the metabolic syndrome that might occur in
adult years.
18
16. Nutrition in Aging
General Information
Study Program Name/Degree : Nutrition/Bachelor
Course Name : Nutrition Through the Life Cycle
Module name : Nutrition in Aging
Module code : PHG1602135
Semester : 3
Amount of SCU : 3 SCUs
Learning methods : seminar, tutorial, practicum, plenary
Assessment components : Individual logbook, group discussion report,
practicum report, module exam, practicum exam,
plenary presentation, assessment of student by
tutor during tutorial
Module pre‐requisites : ‐
Supporting module : Nutrition in Pregnancy and Nutrition in Lactation
Inter‐module Integration : Foetal Nutrition, Nutrition in Infancy, Nutrition of
Pre‐School Children, Nutrition in Adolescent,
Nutrition in Adult Years
Module descriptions :
This module is part of the Module of Nutrition Through the Life Cycle. The student will learn
about the theory of aging, the concept of healthy aging, body composition and physiological
functions of elderly. This module will also discuss about the nutrition requirements and
physical activity for elderly. Students will also learn about the nutritional assessment for
elderly population.
19
17. Anthropology
General Information
Study Program name/Degree : Nutrition/Bachelor
Module name : Anthropology
Module code : PHG1602143
Semester : 4
Amount of SCU : 2 SCUs
Learning methods : Lecture, Student Presentation, Discussion
Assessment Components : Mid‐term Exam, Scientific Poster Presentation, Quizzes
Course pre‐requisites : ‐
Supporting course : Sociology
Integration between courses : Nutrition Education, Nutrition Counselling
Module description :
Course of Anthropology discusses about concept and aspect of culture, theories about culture
development and history, definition, paradigm, approaches, and methods of anthropology
research, also its application in nutrition field.
20
18. Sociology
General Information
Study Program name/Degree : Nutrition/Bachelor
Module name : Sociology
Module code : PHG1602144
Semester : 4
Amount of SCU : 2 SCUs
Learning methods : Lecture, Student Presentation, Discussion
Assessment Components : Mid‐term Exam, Final Exam, Quizzes, Group Paper
Assignment, Student’s Participation
Course pre‐requisites : ‐
Supporting course : Psychology
Integration between courses : Nutrition Education, Nutrition Counselling
Module description :
Course of Sociology discusses about history of medical sociology development, also definition
and benefit of medical sociology. This course will also discuss about sociology approaches and
health behaviour models related with nutritional problem management.
21
19. Food in the Community
General Information
Study Program Name/Degree : Nutrition/Bachelor
Course Name : Food Science
Module name : Food in the Community
Module code : PHG1602141
Semester : 4
Amount of SCUs : 3 SCUs
Learning methods : public lecture, tutorial, practice, plenary
Assessment Components : Individual logbook, group discussion report, practicum
report, module exam, practicum exam, plenary
presentation, assessment of student by lecturer during
tutorial
Module pre‐requisites :
Supporting module : Chemistry, Biology, Microbiology
Inter‐module Integration : Food Microbiology, Food Technology, Food Analysis
Module description :
This module is a part of food bloc. The purpose of this module is to sharpen the skill to solved
food‐related problems in the community. Students is expected to know and understand
various types, characteristics foods, causes of food damage, change of food crops, types and
characteristics of food additives along with its risk to health.
22
20. Food Microbiology
General Information
Study Program Name/Degree : Nutrition/Bachelor
Course Name : Food Science
Module name : Food Microbiology
Module code : PHG1602141
Semester : 4
Amount of SCUs : 3 SCUs (along with Food Community)
Learning methods : public lecture, tutorial, practicum, plenary
Assessment components : Individual logbook, group discussion report, practicum
report, module exam, practicum exam, plenary
presentation, assessment of student by lecturer during
tutorial
Module pre‐requisites :
Supporting module :
Inter‐module Integration : Food Community, Food Technology, Food Analysis
Module description :
This module is a part of food bloc. The purpose of this module is to sharpen the skill to solve
food microbiology‐related problems in the community. Students are expected to know and
understand the growth of microbes, characteristics of microbes, factors affected the growth
of microbes, and growth curves. Furthermore, students are expected to know food
decomposition by microbes and microbe analysis in food.
23
21. Food Analysis
General Information
Study Program Name/Degree : Nutrition/Bachelor
Module name : Food Analysis
Module code : PHG1602142
Semester : 4
Amount of SCUs : 3 SCUs
Learning methods : Public lecture, tutorial, practice, plenary
Assessment Components : Individual logbook, group discussion report, practicum
report, module exam, practicum exam, plenary
presentation, assessment of student by lecturer during
tutorial
Module pre‐requisites : ‐
Supporting module : Food Community
Inter‐module Integration : Food Microbiology; Food Technology
Module description :
This Food Analysis Module is given to students at Nutrition Study Program Faculty of Public
Health Universitas Indonesia (FPH UI) in the fourth semester, which is included in food bloc.
The module aims to exercise students exercise students’ ability in handling food quality
control and food safety issues that exist in society and industry. Students are expected to
know food quality analysis from various aspects, including chemistry, microbiology and
organoleptic, food safety, GMP, SSOP, HACCP, food policy, genetic manipulation, and its risks
to health.
24
22. Food Technology
General Information
Study Program Name/Degree : Nutrition/Bachelor
Module name : Food Technology
Module code : PHG1602146
Semester : 4
Amount of SCU : 2 SCUs
Learning methods : public lecture, tutorial, practicum, plenary
Assessment Components : Individual logbook, group discussion report, practicum
report, module exam, practicum exam, plenary
presentation, assessment of student by lecturer during
tutorial
Module pre‐requisites :
Supporting module : Food Community, Food Microbiology
Inter‐module Integration : Food Analysis
Module description :
This module is a part of food bloc. The purpose of this module is to increase students’
knowledge about the basics of food‐related technology. Students are expected to know and
understand various ways of food preservatives and food fortification, storability of foodstuffs,
food packaging, types and materials of packaging, and also health‐related risks.
25
23. Nutrition Research Method
General Information
Study Program name/Degree : Nutrition/Bachelor
Module name : Nutrition Research Method
Module code : PHG1602155
Semester : 5
Amount of SCU : 2 SCUs
Learning methods : Lecture, Student Presentation, Discussion
Assessment Components : Final Exam, Individual Research Proposal, Student
Presentation
Course pre‐requisites : ‐
Supporting course : Epidemiology, Biostatistics
Integration between courses : Nutritional Assessment, Nutritional Data Management and
Analysis
Module description :
At the end of the course, students are expected to be able to explain about basic elements
and ethical principles of research, describe and determine epidemiology research method,
and determine the best method to assess food intake and nutritional status; explain about
experimental and clinical research methods in nutrition; describe how food survey in
population is conducted and how to implement the results. In terms of skill, students are
encouraged to be able to do basic statistical analysis of nutritional intake and assess
nutritional status using anthropometry; write scientific report, read and evaluate scientific
literatures separately.
26
24. Current Issue on Nutrition
General Information
Study Program name/Degree : Nutrition/Bachelor
Module name : Current Issue on Nutrition
Module code : PHG1602156
Semester : 5
Amount of SCU : 2 SCUs
Learning methods : Discussion, Lecture, Seminar
Assessment Components : Final Exam, Group Project
Course pre‐requisites : ‐
Supporting course : N/A
Integration between courses : N/A
Module description :
This course discusses about updated issues related with the fields of nutrition, dietetics, and
health. Students are required to discuss and critically analyse Current Issue on Nutrition, and
then present it in scientific seminar forum. The seminar will invite experts on related topics.
27
25. Nutritional Status Assessment
General Information
Study Program Name/Degree : Nutrition/Bachelor
Module name : Nutritional Status Assessment
Module code : PHG1602153
Semester : 5
Amount of SCUs : 3 SCUs
Learning methods : public lecture, tutorial, practice, plenary
Assessment Components : Individual logbook, group discussion report, practicum
report, module exam, practicum exam, plenary
presentation, assessment of student by lecturer during
tutorial
Module pre‐requisites : ‐
Supporting module : Energy Metabolism and Macro Nutrients
Inter‐module Integration : Nutritional Data Management and Analysis
Module description : ‐
If students have finished with this module, they will be able to tell apart various method of
nutrition status assessment (assess body size and its composition, food intake, physical
activity, and energy expenditure) in individual and population, including the strength and
limits; to choose and implement method of nutrition status assessment in accordance with
age group. Related to skills, students will be able to implement technique in anthropometry
(height, weight, thick fat under the skin, circumference) bio‐impedance analysis, heart beat
monitoring for physical activity, and food intake assessment and nutrients analysis in
accordance to age group in individual and population; and to analyse and interpret data of
nutrition status in individual and population.
28
27. Nutrition Data Management and Analysis
General Information
Study Program Name/Degree : Nutrition/Bachelor
Module name : Nutritional Data Management and Analysis
Module code : PHG1602157
Semester : 5
Amount of SCUs : 3 SCUs
Learning methods : public lecture, tutorial, practice, plenary
Assessment Components : Individual logbook, group discussion report, practicum
report, module exam, practicum exam, plenary
presentation, assessment of student by lecturer during
tutorial
Module pre‐requisites :
Supporting module : Biostatistics
Inter‐module Integration : Nutritional Status Assessment
Module description :
In nutrition, data are important, proper nutritional data is very helpful to various parties in
deciding how to improve community nutritional status. In this course, student will be provided
with theories about coding, data editing, data entry, and data cleaning. After that, student will
practice with various nutrition program such as: EpiData; WHO‐Anthro; Nutrisoft; and
NutriSurvey. In data analysis practicum be expected student will be able to interpret the
result.
29
28. Basic of Culinary
General Information
Study Program Name/Degree : Nutrition/Bachelor
Module name : Basic of Culinary
Module code : PHG1602154
Semester : 5
Amount of SCUs : 2 SCUs
Learning methods : public lecture, tutorial, practice, plenary
Assessment Components : Individual logbook, group discussion report, practicum
report, module exam, practicum exam, plenary
presentation, assessment of student by lecturer during
tutorial
Module pre‐requisites : ‐
Supporting module : ‐
Inter‐module Integration : Basic of Dietetic; Dietetic of Infectious and Deficiency
Disease; Dietetic of Non‐Communicable Disease; Advanced
Dietetic
Module description :
Basic of Culinary module is given to students of Undergraduate Programme of Nutrition FPH
UI in 5th semester which is part of Dietetic Bloc. The purpose of this module is to increase
student’s knowledge about characteristic of foreign food and Indonesian food including
preparation, processing, and serving. Through this module, students are expected to improve
the skills of planning menu and recipe of foreign food and Indonesian and capable of
modifying it.
In this module is given scenario trigger about preparation that must be done to serve a certain
food including explanation about characteristic of types food that will be serve (Western,
Chinese/Oriental, Middle East, Continental, Indonesian). Students are expected to discuss
things which must be considered in the preparation, processing, serving, and modifying
recipe.
30
29. Basic of Dietetics
General Information
Study Program Name/Degree : Nutrition/Bachelor
Course Name : Dietetics of Infectious and Deficiency Diseases
Module name : Basic of Dietetic
Module code : PHG1602151
Semester : 5
Amount of SCU : 1 SCUs
Learning methods : public lecture, tutorial, practice, plenary
Assessment components : Individual logbook, group discussion report, practicum
report, module exam, practicum exam, plenary
presentation, assessment of student by lecturer during
tutorial
Module pre‐requisites :
Supporting module : Basic of Culinary
Inter‐module Integration : Dietetic of Infectious and Deficiency Disease; Dietetic of Non
Communicable Disease; Advanced Dietetic
Module description :
Module Basic of Dietetic is given to students of Undergraduate Programme of Nutrition FPH
UI in 5th semester which is part of Dietetic Bloc. Purpose of giving this module are to improve
student’s knowledge about Hospital Nutritional Service (PGRS), Nutrition Care Process (NCP),
various standard of hospital food, various diet. Other than that, purpose of this module are to
improve skills of calculating energy requirement and nutrients for healthy and sick people and
compose menu in accordance with requirements of healthy and sick people. In this module
students will be given scenario about nutrition problems that occurred because lack and
excess nutrient intake. Students are expected to discuss why this nutrition problem occurred
seen from nutrient intake, as well as solution from nutritional aspect related to diet and menu
planning.
31
30. Dietetics of Infectious and Deficiency Diseases
General information
Study Program Name/Degree : Nutrition/Bachelor
Course Name : Dietetics of Infectious and Deficiency Diseases
Module Name : Dietetics of Infectious and Deficiency Diseases
Module Code : PHG1602151
Semester : 5
Amount the SCUs : 3 SCUs
Learning methods : Public lecture, tutorial, practice, plenary
Assessment Components : Individual logbook, group discussion report, practicum
report, module exam, practicum exam, plenary
presentation, assessment of student by lecturer during
tutorial
Module pre‐requisites : ‐
Supporting module : Basic of Culinary
Inter‐module Integration : Basic of Dietetics; Advanced Dietetics
Module description : ‐
Dietetics of Infectious and Deficiency Diseases Module is provided to students at the Nutrition
Study Program FPH UI in semester 5 that is included in the bloc of Dietetics. The objectives of
this module are to enhance students’ knowledge about the aetiology, pathophysiology, and
risk factor of infectious diseases and nutrition deficiency. In addition, the purpose of this
module is to enhance students’ skills to determine nutrition intervention and menu planning
based on the requirements of the disease. This module will provide trigger scenarios about
symptoms of diseases, anamnesis results of patient’s dietary, results of anthropometry
measurement and laboratory data. Students are expected to discuss about diet
recommendation according to menu recommendation and possible menu modification
including pregnant women and breast‐feeding mothers as well as infants under the age of 2
(first 1000 days of life period).
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31. Dietetics of Non‐Communicable Diseases
General Information
Study Program Name/Degree : Nutrition/Bachelor
Course Name : Dietetics of Non‐Communicable Diseases
Module name : Dietetics of Non‐Communicable Diseases
Module code : PHG1602152
Semester : 5
Amount of SCUs : 3 SCUs
Learning methods : Public lecture, tutorial, practice, plenary
Assessment Components : Individual logbook, group discussion report, practicum report,
module exam, practicum exam, plenary presentation, student
tutorial evaluation
Module pre‐requisites :
Supporting module : Basic of Culinary
Inter‐module Integration : Basic of Dietetics; Advanced Dietetics
Module description :
The module of Dietetics of Non‐Communicable Diseases is provided to student in the Nutrition
Study Program, FPH UI in the fifth semester that is included in the bloc of Dietetics. The
module objectives are to improve students’ knowledge about the relationship between
stunting in infants as a risk factor of overweight with non‐communicable diseases in adulthood
as well as the correct nutrition intervention for the diseases in the population of pregnant
women and breastfeeding mothers throughout the period of the first 1000 days of life.
This module provides scenarios regarding the symptoms of the diseases experienced, the
results of the patients’ dietary anamnesis, the results of anthropometry measurement and
laboratory data. Students are expected to discuss about the diseases suffered and the risk
factors. In addition, students are also expected to provide the suitable menu recommendation
that is modified according to the requirement of the patient.
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32. Advanced Dietetics
General Information
Study Program name/Degree : Nutrition/Bachelor
Course Name : Dietetics of Non‐Communicable Diseases
Module Name : Advanced Dietetics
Module Code : PHG1602152
Semester : 5
Amount of SCUs : 3 SCUs
Learning methods : Public lecture, tutorial, practice, plenary
Assessment Components : Individual logbook, group discussion report, practicum report,
module exam, practicum exam, plenary presentation, assessment of
student by lecturer during tutorial
Module pre‐requisites : ‐
Supporting modules : Basic of Culinary
Inter‐module Integration : Basic Dietetics, Dietetics of Infectious & Deficiency Diseases; Non‐
communicable Dietetics
Module description :
This Advanced Dietetics Module will be given to students at Nutrition Study Program FPH UI on
semester 5 that includes in bloc of Dietetics. The objectives of this module are to enhance
students’ knowledge about etiology, pathophysiology, and risk factors of cancer, AIDS, and cases
of complications. In addition, it also aims to enhance students’ skills to determine nutrition
intervention and menu planning based on the requirement of the diseases. This module provides
trigger scenarios about the symptoms of disease experienced, results of anamnesis of patient
dietary, and results of anthropometry measurement and laboratory data. Students are expected
to discuss about the suitable dietary recommendation including menu recommendation and
possible modification.
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33. Entrepreneurship
General Information
Study Program name/Degree : Nutrition/Bachelor
Module name : Entrepreneurship
Module code : PHG1601166
Semester : 6
Amount of SCU : 2 SCUs
Learning methods : Lecture, Discussion
Assessment Components : Group Project Proposal
Course pre‐requisites : ‐
Supporting course : Basic of Management, Advanced Food Service
Management, Food Technology, Planning and Evaluation on Nutrition Program
Integration between courses : ‐
Module description :
Entrepreneurship Course discusses on principles of entrepreneurship. Students are required
to make a proposal of project related with nutrition and health. Output of this course is
Proposal of Student Creativity Program/Program Kreativitas Mahasiswa (PKM).
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34. Planning and Evaluation in Nutrition Program
General Information
Study Program Name/Degree : Nutrition/Bachelor
Module name : Planning and Evaluation in Nutrition Program
Module code : PHG1602166
Semester : 6
Amount of SCUs : 3 SCUs
Learning methods : public lecture, tutorial, practice, plenary
Assessment Components : Individual logbook, group discussion report, practicum
report, module exam, practicum exam, plenary
presentation, assessment of student by lecturer during
tutorial
Module pre‐requisites : ‐
Supporting module : Nutritional Status Assessment, Nutritional Data
Management & Analysis
Inter‐module Integration : ‐
Module description :
In this module, students will be introduced to the process of planning nutrition program and
analysis of intervention program. Students will be introduced to planning steps from
identifying problems to determining goals of the program. Students will also be equipped with
the ability to assess the success of program.
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35. Basic of Management
General Information
Study Program Name/Degree : Nutrition/Bachelor
Module name : Basic of Management
Module code : PHG1602162
Semester : 6
Amount of SCUs : 3 SCUs
Learning methods : Public lecture, tutorial, practice, plenary
Assessment Components : Individual log book, group discussion report, practicum
report, module examination, practicum examination,
plenary presentation, students’ tutorial evaluation by tutor
Module pre‐requisites : ‐
Supporting module : Basic of Culinary, Basic of Dietetics
Inter‐module Integration : Advanced Food Service Management
Module description :
Basic of Management module covers management and system aspects of food service
institution. This module is given to Undergraduate Program of Nutrition Study Universitas
Indonesia (UPNUI) students in semester 6. This module will discuss about the management
and system aspects in food service institution. Through this module, each student will be given
a chance to learn about management aspect, IPO (Input, Process, Output) aspect in food
service management, as well as assess the quality of cooked meal including menu to meet the
acceptance of food for consumers.
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36. Advanced Food Service Management
General Information
Study Program Name/Degree : Nutrition/Bachelor
Module name : Advanced Food Service Management
Module code : PHG1602163
Semester : 6
Amount of SCUs : 3 SCUs
Learning methods : public lecture, tutorial, practice, plenary
Assessment Components : Individual log book, group discussion report, practicum
report, module examination, practicum examination,
plenary presentation, students’ tutorial evaluation by tutor
Module pre‐requisites :
Supporting module : Basic of Culinary, Basic of Dietetics
Inter‐module Integration : Basic of Management
Module description :
Advanced Food Management Service Module is a continuation of the previous module of
Basic of Management. This module will be given to students at the UPNUI in the 6th semester.
This module will discuss about business aspects of commercial food management. In addition,
this will give students the opportunities to learn about how to design food service business
both food product and service, including technical aspects (budget, human resources,
facilities, location, layout) and non‐technical aspects (production, distribution, monitoring,
quality maintenance, and food price.
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37. Nutrition Counselling
General Information
Study Program name/Degree : Nutrition/Bachelor
Module name : Nutrition Counselling
Module code : PHG1602164
Semester : 6
Amount of SCUs : 2 SCUs
Learning methods : Public lecture, tutorial, practice, plenary
Assessment Components : Individual log book, group discussion report, creation of media,
module exam, simulation of nutritional counselling, students
tutorial evaluation by tutor
Module pre‐requisites : ‐
Supporting modules : Health Communication, Basic Dietetics, Dietetics of Infectious and
Deficiency Diseases, Dietetics of Non‐Communicable Diseases
Inter‐module Integration : Education, Nutrition Promotion
Module Description :
In this module, students will be given material around counselling, starting from theory, approach,
aspect, as well as interpersonal communication theory. Students will also be given basics of
nutrition counselling for various diseases. In addition to theory, students are also given a trigger
that will be practiced to sharpen their skills in nutrition counselling. Through this course, students
are expected to have sufficient knowledge and skills to conduct nutritional counselling.
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38. Positive Deviance in Nutrition
General Information
Study Program name/Degree : Nutrition/Bachelor
Module name : Positive Deviance in Nutrition
Module Code : PHG1602174
Semester : 6
Amount of SCUs : 2 SCUs
Assessment Components : Individual logbook, group discussion report, practicum report,
module exam, practicum exam, plenary presentation, assessment of
student by lecturer during tutorial
Module pre‐requisites : ‐
Supporting modules : Metabolism of Energy and Macronutrient, Metabolism of
Micronutrient, Nutrition Promotion
Inter‐module integration : ‐
Module description :
This module is provided for students in the 6th semester. In this module, students will study about
the history of Positive Deviance (PD) approach, the philosophy and expert opinion on PD
approach. Student will be encouraged to explore PD approach to overcome nutritional problems
that will be elaborated into 6 stages. This module will also sharpen skills of collecting and analysing
information from the community to be able to find a positive unique behaviour, which will be an
example.
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39. Nutrition Promotion
General Information
Study Program Name/Degree : Nutrition/Bachelor
Module name : Nutrition Promotion
Module code : PHG1602161
Semester : 6
Amount of SCUs : 4 SCUs
Learning methods : public lecture, tutorial, practice, plenary
Assessment Components : Individual logbook, group discussion report, media creation, module
exam, nutritional counselling simulation, plenary presentation,
assessment of student by lecturer during tutorial
Module pre‐requisites :
Supporting module : Health Communication
Inter‐module Integration : Counselling, Education
Module description :
This module will discuss about interpersonal communication, development of personality with
self‐introduction. In addition, the module also discusses about the dynamics and factors that
influence interpersonal communication. In this module, students will also learn about education
theory, factors related to nutrition education, media selection, determining the message to
evaluate the effectiveness of an educational program and nutrition promotion.
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40. Sport Nutrition
General Information
Study Program Name/Degree : Nutrition/Bachelor
Module name : Sports Nutrition and Fitness
Module code :
Semester : 6
Amount of SCUs : 3 SCUs
Learning methods : Public lecture, tutorial, practice, plenary
Assessment Components : Individual logbook, group discussion report,
practicum report, module exam, practicum exam,
plenary presentation, assessment of student by
lecturer during tutorial
Module pre‐requisites : ‐
Supporting module : ‐
Inter‐module Integration : Basic Dietetics, Assessment of Nutritional Status,
Basic of Management
Module description :
Sport Nutrition and Fitness module is one of nutrition application modules for students at
Nutrition Study Program. This module will discuss about the relationship between nutrition
with normal fitness status both in general and specific group (athletes). Through this module,
each student is given a chance to identify nutritional substances that play a role in fitness
status, to learn about athletes’ classification, as well as to organize a menu plan to meet
nutritional requirements that are capable of supporting optimal performance and fitness
status.
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41. Urban Nutrition
General Information
Study Program Name/Degree : Nutrition/Bachelor
Module name : Urban Nutrition
Module code : PHG1602173
Semester : 6
Amount of SCUs : 2 SCUs
Learning methods : public lecture, tutorial, practicum, plenary
Assessment Components : Individual logbook, group discussion report, practicum report,
module exam, practicum exam, plenary presentation, assessment of
student by lecturer during tutorial
Module pre‐requisites :
Supporting module : Metabolism of Energy and Macronutrients, Metabolism of
Micronutrients, Nutritional Assessment, Nutrition Through the Life
Cycle, Dietetics of Infectious and Deficiency Disease, Dietetics of
Non‐Communicable Disease
Inter‐module integration :
Module description :
Urban Nutrition Module consists of three main theme based on nutritional problem which are
commonly found in urban settings including Dual Form of Malnutrition among low income urban
society, Eating Disorder among urban adolescents, and Metabolic Syndrome among urban
executives and professionals. This module will discuss about characteristics of urban society and
its relation with nutritional and health problem.
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42. Clinical internship
General Information
Study Program Name/Degree : Nutrition/Bachelor
Module name : Clinical Internship
Module code : PHG1602171
Semester : 7
Amount of SCUs : 4 SCUs
Learning methods : N/A
Assessment Components : Internship Process, Individual and Group Report, Oral Test
Course pre‐requisites : Basic of Culinary, Basic of Dietetics, Dietetics of Infectious
and Deficiency Diseases, Dietetics of NCD, Advanced Dietetics, Basic of Management,
Advanced Food Service Management
Supporting course : Nutritional Counselling, Nutrition Education
Integration between courses : Community Internship
Module description :
This course aims to improve students’ skill on managing food service and providing Nutrition
Care Process (NCP) for various diseases. In this course, students will implement the acquired
knowledge from various courses comprehensively at hospitals. Students will also gain the
chance to collaborate with other health professionals in addressing nutrition problems.
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43. Community Internship
General Information
Study Program Name/Degree : Nutrition/Bachelor
Module name : Community Internship
Module code : PHG1602171
Semester : 7
Amount of SCUs : 4 SCUs
Learning methods : N/A
Assessment Components : Internship Process, Individual and Group Report, Oral Test
Course pre‐requisites : Nutritional Data Management and Analysis, Nutritional
Assessment, Nutrition Research Methodology, Nutrition Program Planning and Evaluation
Supporting course : Nutrition Education, Nutritional Counselling
Integration between courses : Clinical Internship
Module description :
Community internship will improve students’ skill in addressing nutritional problems on
community level in accordance with steps of nutritional program planning and evaluation. In
this course, students will implement the acquired knowledge from various courses
comprehensively at government institution, as well as in community. Students are required
to develop Nutritional Communication, Information, and Education media as a tool for
intervention and program evaluation.
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44. Undergraduate Thesis
General Information
Study Program Name/Degree : Nutrition/Bachelor
Module name : Undergraduate Thesis
Module code : PHG1602182
Semester : 8
Amount of SCUs : 2 SCUs
Learning methods : N/A
Assessment Components : Research Proposal, Thesis
Course pre‐requisites : Nutrition Research Methodology, Clinical Internship,
Community Internship
Supporting course : Epidemiology, Biostatistics, Scientific Writing, Current Issue
on Nutrition
Integration between courses : ‐
Module description :
Writing of Undergraduate Thesis is one of the graduation requirements of Bachelor of
Nutrition. Students will conduct research based on research proposal which has been
approved by academic supervisors and ethical reviewer committee. During the process,
students will be guided by academic supervisors who are expert on the area of research topic.