Table of Contents · Assessment Components : Mid‐term Exam, Final Exam, Group Discussion, Student Presentation Course pre‐requisites : ‐ Supporting courses : The Foundation

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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

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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

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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.

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2. Physiology

General Information


Module name : Physiology


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


Supporting course : Anatomy, The Foundation of Biomedical Science

Integration between courses : Biochemistry, Pathophysiology


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.

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3. Organic Chemistry

General Information


Module name : Organic Chemistry


Semester : 2


Learning methods : Lecture

Assessment Components : Mid‐term exam, Final exam, Quizzes, Individual Paper

Assignment


Supporting course : ‐

Integration between courses : Biochemistry


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.

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4. Pathophysiology

General Information


Module name : Pathophysiology


Semester : 3


Learning methods : Student Presentation and Discussion

Assessment Components : Mid‐term Exam, Final Exam, Student Presentation, Quizzes,

Group Paper Assignment


Supporting course : Anatomy, Physiology, The Foundation of Biomedical Science

Integration between courses : Dietetics of Infectious and Deficiency Diseases, Dietetics of

NCDs, Advanced Dietetics


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.

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5. Biochemistry

General Information


Module name : Biochemistry


Semester : 3


Learning methods : Lecture, Student Presentation, Discussion

Assessment Components : Mid‐term Exam, Final Exam, Individual Paper Assignment


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


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.

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6. Psychology

General Information


Module name : Psychology


Semester : 3



Assessment Components : Final Exam, Individual Paper Assignment, Quizzes


Supporting course : Sociology

Integration between courses : Nutrition Education, Nutrition Counselling


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.

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7. Metabolism of Energy and Macronutrient

General Information


Module name : Metabolism of Energy and Macronutrient


Semester : 3


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


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.

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8. Metabolism of Micronutrient

General Information

Study Program Name/Degree : Nutrition/Bachelor

Module name : Metabolism of Micronutrient


Semester : 3


Learning methods : Public lecture, tutorial, practicum, plenary


report, module exam, practicum exam, plenary presentation,

assessment of student by tutor during tutorial


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.

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9. Nutrition in Pregnancy

General Information


Course Name : Basic of Nutrition

Module name : Nutrition in Pregnancy


Semester : 3


Learning methods : seminar, tutorial, plenary

Assessment components : Individual logbook, group discussion report, module exam,

plenary presentation, assessment of student by tutor during

tutorial


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.

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10. Nutrition for Lactation

General Information



Module name : Nutrition for Lactation


Semester : 3




plenary presentation, assessment of student by tutor during

tutorial


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


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.

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11. Nutrition in Infancy

General Information



Module name : Nutrition in Infancy


Semester : 3



Assessment Components : Individual logbook, group discussion report,

module exam, plenary presentation, assessment of

student by lecturer during tutorial


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.



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.

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12. Nutrition in Pre‐School Age Children

General Information


Course Name : Nutrition Through the Life Cycle

Module name : Nutrition in Pre‐school Children


Semester : 3


Learning methods : Public lecture, tutorial, plenary

Assessment Components : Individual logbook, group discussion report, module exam,

plenary presentation, assessment of student by lecturer

during tutorial


Supporting module : Nutrition in Pregnancy, Nutrition in Lactation

Inter‐module Integration : Nutrition in School Children, Nutrition in Adolescence,

Nutrition in Adult, Nutrition in Elderly


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.

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13. Nutrition in School Age Children

General Information



Module name : Nutrition in School Children


Semester : 3


Learning methods : Public lecture, tutorial, plenary


plenary presentation, assessment of student by lecturer

during tutorial


Supporting module : Nutrition in Pregnancy & Nutrition in Lactation

Inter‐module Integration : Nutrition in Infancy, Nutrition in Pre‐school Children,

Nutrition in Elderly


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.

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14. Nutrition in Adolescence

General Information



Module name : Nutrition in Adolescence


Semester : 3


Learning methods : public lecture, tutorial, plenary

Assessment components : individual logbook, group discussion report, module exam,

plenary presentation, assessment of students by tutor

during tutorial


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 :


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.

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15. Nutrition in Adulthood

General Information



Module name : Nutrition in Adult Years


Semester : 3



Assessment components : Individual logbook, group discussion report, module

exam, plenary presentation, assessment of student by

lecturer during tutorial


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



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.

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16. Nutrition in Aging

General Information



Module name : Nutrition in Aging


Semester : 3


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


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



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.

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17. Anthropology

General Information


Module name : Anthropology


Semester : 4



Assessment Components : Mid‐term Exam, Scientific Poster Presentation, Quizzes


Supporting course : Sociology



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.

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18. Sociology

General Information


Module name : Sociology


Semester : 4



Assessment Components : Mid‐term Exam, Final Exam, Quizzes, Group Paper

Assignment, Student’s Participation


Supporting course : Psychology



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.

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19. Food in the Community

General Information


Course Name : Food Science

Module name : Food in the Community


Semester : 4


Learning methods : public lecture, tutorial, practice, plenary


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


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.

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20. Food Microbiology

General Information


Course Name : Food Science

Module name : Food Microbiology


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



tutorial


Supporting module :

Inter‐module Integration : Food Community, Food Technology, Food Analysis


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.

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21. Food Analysis

General Information


Module name : Food Analysis


Semester : 4






tutorial


Supporting module : Food Community

Inter‐module Integration : Food Microbiology; Food Technology


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.

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22. Food Technology

General Information


Module name : Food Technology


Semester : 4






tutorial


Supporting module : Food Community, Food Microbiology

Inter‐module Integration : Food Analysis


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.

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23. Nutrition Research Method

General Information


Module name : Nutrition Research Method


Semester : 5



Assessment Components : Final Exam, Individual Research Proposal, Student

Presentation


Supporting course : Epidemiology, Biostatistics

Integration between courses : Nutritional Assessment, Nutritional Data Management and

Analysis


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.

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24. Current Issue on Nutrition

General Information


Module name : Current Issue on Nutrition


Semester : 5


Learning methods : Discussion, Lecture, Seminar

Assessment Components : Final Exam, Group Project


Supporting course : N/A

Integration between courses : N/A


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.

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25. Nutritional Status Assessment

General Information


Module name : Nutritional Status Assessment


Semester : 5






tutorial


Supporting module : Energy Metabolism and Macro Nutrients

Inter‐module Integration : Nutritional Data Management and Analysis


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.

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27. Nutrition Data Management and Analysis

General Information


Module name : Nutritional Data Management and Analysis


Semester : 5






tutorial


Supporting module : Biostatistics

Inter‐module Integration : Nutritional Status Assessment


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.

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28. Basic of Culinary

General Information


Module name : Basic of Culinary


Semester : 5






tutorial



Inter‐module Integration : Basic of Dietetic; Dietetic of Infectious and Deficiency

Disease; Dietetic of Non‐Communicable Disease; Advanced

Dietetic


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.

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29. Basic of Dietetics

General Information


Course Name : Dietetics of Infectious and Deficiency Diseases

Module name : Basic of Dietetic


Semester : 5



Assessment components : Individual logbook, group discussion report, practicum



tutorial


Supporting module : Basic of Culinary

Inter‐module Integration : Dietetic of Infectious and Deficiency Disease; Dietetic of Non

Communicable Disease; Advanced Dietetic


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.

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30. Dietetics of Infectious and Deficiency Diseases

General information


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





tutorial



Inter‐module Integration : Basic of Dietetics; Advanced Dietetics


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


Course Name : Dietetics of Non‐Communicable Diseases

Module name : Dietetics of Non‐Communicable Diseases


Semester : 5



Assessment Components : Individual logbook, group discussion report, practicum report,

module exam, practicum exam, plenary presentation, student

tutorial evaluation



Inter‐module Integration : Basic of Dietetics; Advanced Dietetics


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


Course Name : Dietetics of Non‐Communicable Diseases

Module Name : Advanced Dietetics


Semester : 5




module exam, practicum exam, plenary presentation, assessment of



Supporting modules : Basic of Culinary

Inter‐module Integration : Basic Dietetics, Dietetics of Infectious & Deficiency Diseases; Non‐

communicable Dietetics


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.

34

33. Entrepreneurship

General Information


Module name : Entrepreneurship


Semester : 6


Learning methods : Lecture, Discussion

Assessment Components : Group Project Proposal


Supporting course : Basic of Management, Advanced Food Service

Management, Food Technology, Planning and Evaluation on Nutrition Program

Integration between courses : ‐


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).

35

34. Planning and Evaluation in Nutrition Program

General Information


Module name : Planning and Evaluation in Nutrition Program


Semester : 6






tutorial


Supporting module : Nutritional Status Assessment, Nutritional Data

Management & Analysis

Inter‐module Integration : ‐


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.

36

35. Basic of Management

General Information


Module name : Basic of Management


Semester : 6



Assessment Components : Individual log book, group discussion report, practicum

report, module examination, practicum examination,

plenary presentation, students’ tutorial evaluation by tutor


Supporting module : Basic of Culinary, Basic of Dietetics

Inter‐module Integration : Advanced Food Service Management


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.

37

36. Advanced Food Service Management

General Information


Module name : Advanced Food Service Management


Semester : 6



Assessment Components : Individual log book, group discussion report, practicum

report, module examination, practicum examination,

plenary presentation, students’ tutorial evaluation by tutor


Supporting module : Basic of Culinary, Basic of Dietetics

Inter‐module Integration : Basic of Management


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


Module name : Nutrition Counselling


Semester : 6



Assessment Components : Individual log book, group discussion report, creation of media,

module exam, simulation of nutritional counselling, students

tutorial evaluation by tutor


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


Module name : Positive Deviance in Nutrition


Semester : 6






Supporting modules : Metabolism of Energy and Macronutrient, Metabolism of

Micronutrient, Nutrition Promotion

Inter‐module integration : ‐


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


Module name : Nutrition Promotion


Semester : 6



Assessment Components : Individual logbook, group discussion report, media creation, module

exam, nutritional counselling simulation, plenary presentation,

assessment of student by lecturer during tutorial


Supporting module : Health Communication

Inter‐module Integration : Counselling, Education


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


Module name : Sports Nutrition and Fitness

Module code :

Semester : 6



Assessment Components : Individual logbook, group discussion report,

practicum report, module exam, practicum exam,

plenary presentation, assessment of student by

lecturer during tutorial



Inter‐module Integration : Basic Dietetics, Assessment of Nutritional Status,

Basic of Management


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


Module name : Urban Nutrition


Semester : 6







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 :


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


Module name : Clinical Internship


Semester : 7


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


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


Module name : Community Internship


Semester : 7



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


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


Module name : Undergraduate Thesis


Semester : 8



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 : ‐


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.

Documents

Table of Contents · Assessment Components : Mid‐term Exam, Final Exam, Group Discussion, Student Presentation Course pre‐requisites : ‐ Supporting courses : The Foundation