Undergraduate Program in Nutrition and Health

About

The Undergraduate Program in Nutrition and Health was founded in 2003 as the first undergraduate program in nutrition in Indonesia with a primary focus on human health in three area of competences: clinical, community nutrition and food service management. The program is designed to equip a Bachelor of Health Nutrition who are scientifically and practically capable in addressing health issues related to nutrition by offering rigorous and thorough nutrition education through classroom theory and hands-on application in the instructional laboratory. This program is also the first one in Indonesia that successfully arrange a-one-year elective Dietetic Internship Program for students who already receive their Bachelor in Nutrition. After completion of their internship, students will receive a dietician certificate.

Every year, about 300 students are enrolled. Student entrance to this program is highly competitive and toughest in UGM. In 2015, this program has five lecturers with doctoral degree, 15 lecturers with master degree, 18 guest lecturers, and supported by eleven academic staff.

The Nutrition program is firmly building its track to become an internationally recognized center of education, research and community service in health and nutrition. It places great emphasis on professionalism in preparing human resources that uphold moral values and pledge integrity on national interest through education, research, and community service activities under good and professional governance according to local wisdom.The content and quality of the program has been evaluated and successfully meets the national accreditation standard for higher education.

International collaborations are also given high priorities in this study program. Currently it has various collaborations in research, academic, and capacity building for academic staff and students with University Sains Malaysia, Taipei Medical University, and Flinders University. Under these collaborations several activities have been conducted since 2008 until now, such joint research, joint courses , student exchange and Annual Symposium.

For further information please visit http://gizikesehatan.ugm.ac.id.

Program Specification

1	Awarding Body/ Institution	Universitas Gadjah Mada (UGM)
2	Teaching Institution	Department of Nutrition and Health Faculty of Medicine, Public Health and Nursing
3	Program Title	Bachelor in Nutrition and Health (BNH)
4	Name of Final Award	Bachelor of Science in Nutrition (S.Gz/ Sarjana Gizi)
5	Year of Establishment	2003
6	Detail of Accreditation	Accredited by National Accreditation Board of Higher Education (BAN-PT), Ministry of Research, Technology and Higher Education: Accredited as B in 2009 – 2014 Accredited as A in 2014 – 2019
7	Program Educational Objective	BNH UGM was established to produce Bachelor of Science in Nutrition who has scientific and practical ability in 3 principal areas of competencies (i.e. clinical nutrition, community nutrition and food service management) as a professional nutrition and health provider to overcome nutritional problems in Indonesia.
8	Graduate Profiles	1. Nutrition care provider 2. Community nutrition program manager 3. Food service manager
9	Expected Learning Outcomes (ELO)	Able to show ethical and professional behavior in education and apply them in nutrition practice. (ELO 1) Able to explain basic theories of nutrition, food, biomedicine and health sciences. (ELO 2) Able to organise nutritional care in individual, group, and community under healthy and specific condition as part of interprofessional collaboration based on evidence. (ELO 3) Able to organise large scale food service by using science and technology. (ELO 4) Able to organise nutrition and health project including promotive, preventive, currative, and rehabilitative approaches based on evidence. (ELO 5)
10	Curriculum	To educate graduates with the expected profile, BNH designed a curriculum that suits the needs of the community and stakeholders with reference of relevant subject benchmarks. BNH is currently implementing the new version of curriculum i.e. Curriculum 2016 which starts on August 2016. Subjects/ courses in the curriculum are the embodiment of the learning outcomes.
11	Curriculum Map	The courses that are encompassed in the curriculum are based on the expected learning outcomes (ELO) as well as the level of competence required to achieve related ELOs. The curriculum map is presented in the appendix.
12	Relevant Subject Benchmark	The curriculum was designed by referring to a) national regulation on education: Indonesian Qualification Framework (IQF) and Minister Decree on Standard of National Higher Education/ SNPT); b) Core Curriculum (2015 version) issued by Association of Indonesian Nutrition Education Institution/ AIPGI;c) Stakeholders’ Tracer Study; d) results of benchmarking with similar program in Universiti Putra Malaysia (UPM) and Flinders University, Australia.
13	Main support for students in the learning process	Qualified and experienced lecturers who have qualification of master’s, doctorate’s and register dietitian and/or expert practitioners Provision of up-to-date lecture materials/ modules and e-learning platform Students’ guidance by academic supervisors and Academic Services and Student Affairs at the department and faculty Implementation of assistance and guidance for practical/lab and field work as well as final project/ thesis completion Integrated facilities under the Faculty of Medicine, Public Health and Nursing UGM including class and computer rooms, laboratories, library, academic hospital of UGM and network hospitals of the faculty (mainly Dr. Sardjito General Hospital Yogyakarta) for students’ practical work placement Various scholarships and grants that encourage student’s achievement
14	Admission	Criteria of admission of BNH students: High school graduate in natural science Not suffering from colour-blindness or having physical and verbal disability Pass the admission test from UGM Futher information about the entrance examination system can be accesed through the website http://um.ugm.ac.id
15	Teaching-Learning Strategies	Lecture (combined conventional lecture using power point presentation, whiteboard and multimedia/video) Tutorial (small group discussion with one tutor and 9 to 12 students) Practical/laboratory work Paper assignment and report (group or individual) Oral Presentation (group or individual) Field visit Clerkship/field work including case study and projects Research and thesis writing
16	Assessement Tools	Midterm exam, final exam, practical exam, individual assignment, group work, written and oral presentation
17	Program Structure and Content	Program scope consists of: Basic Nutrition and Nutrition-related Science: mastering the basic knowledge/ concepts of nutritional science, biomedical science and food science in a system related to health and nutrition in human as well as non-biological component of science (e.g. social-humanities science) related to nutrition and health. Human Nutrition: student will have ability to integrate basic science that they received from the first phase to solve problem related to human nutrition in healthy individual. Application in Nutrition and Dietetics: students will have ability to assess nutrition problems; identify diagnosis; plan, implement, monitor and evaluate intervention/ programs in specific conditions in individu and community including providing nutrition education/ counselling and organising a large scale food service activities according to professional ethics. The academic program is delivered in form of courses: Mandatory courses = 132 credits Interprofessional Education Course = 7 credits Elective courses = 22 credits Total = 149 credits
18	Method of Evaluation and Improvement of the Quality and Standards of Learning Process	Internal feedbacks from students’ evaluation for all courses in every semester, tracer study of alumni External feedback from the faculty: annual internal quality auditing/ AMI Upgrading capacity of academic staffs through formal and informal education Updating of academic manual procedures, teaching materials/media and modules Application of Information and Communication Technologies / ICT and Student Centered Learning/ SCL method Facilitating academic activities inside and outside the university that supports development of student quality through seminars, conferences, Student Creativity Program/ PKM, training and benchmarking.
19	Graduation criteria	Cumulative Achievement Index (GPA) of 2.50, has got no “E” mark and “D” mark <25% of the total credits, has completed the Thesis and submitted revisions, no negative remarks on Professional Behavior.
20	Revised Date of Program Specification	January 2, 2018

Educational Philosophy

The Bachelor in Nutrition and Health (BNH) UGM designs the courses following the educational philosophy of constructivism, a student-centered philosophy that emphasizes the importance of students’ active participation in teaching. BNH UGM implements SCL (Student Centered Leaning), a learning system where students learn to discover and build knowledge from various sources such as texts book, articles, and journals, and are responsible to share with others in classroom setting, as its teaching method.

Expected Learning Outcome

Able to show ethical and professional behavior in academic settings and nutrition practices (ELO 1)
Able to explain the concepts of nutrition, food, biomedicine, and health sciences (ELO 2)
Able to provide evidence-based nutrition care towards individual, groups, and communities under healthy and specific condition as part of interprofessional collaborative work. (ELO 3)
Able to implement science and technology to perform large-scale food services (ELO 4)
Able to organize evidence-based nutrition and health projects, which includes nutrition promotion and marketing, as well as disease prevention, treatment, and rehabilitation (ELO 5)

Courses

	1^St Semester	Credits
1	Pancasila	2
2	Civic	2
3	Religion	2
4	Bahasa Indonesia	2
5	Maths	2
6	Anatomy	2
7	Cell & Molecular Biology	2
8	Chemistry	2
9	Fundamental of Nutrition	2
10	Food Science	3
	CFHC	1
	Total credits in 1^st Semester	22

	2^nd Semester	Credits
11	Nutrient analysis	3
12	Physiology	3
13	Macronutrient Metabolism	2
14	Basic Management	2
15	Sociology & Anthropology	3
16	Applied English	3
17	Communication	2
18	Public Health	1
	CFHC	1
	Total credits in 2^nd Semester	21

	3^rd Semester	Credits
19	Nutrition and Immunology	2
20	Micronutrient Metabolism	2
21	Nutritional Assessment	2
22	Assessment of Food Consumption	2
23	Culinary	3
24	Basic Nutritional Training	2
25	Psychology	2
26	Biostatistics	3
27	Fundamental of Nutrition	2
28	Current Issue in Clinical Nutrition*)	2
29	Obesity Management*)	2
	CFHC	1
	Total credits in 3^rdSemester	21

	4^th Semester	Credits
30	Basic Epidemiology	2
31	Health Care System	2
32	Nutrition in Lifecycle	4
33	Clinical Biochemistry	3
34	Food Microbiology	3
35	Basic Sport Nutrition	2
36	Food Safety	2
37	Nutrigenomic*)	2
38	Analysis of Food and Nutrition Data *)	2
	CFHC	1
	Total credits in 4^th Semester	21

	5^th Semester	Credits
39	Diet and Disease: Deficiencies and Communicable Diseases	2
40	Nutrition Care Processes	3
41	Food Technology	3
42	Research Methodology	3
43	Food Service Management	2
44	Food Security	2
45	Bioethics	2
46	Advanced Sport Nutrition*)	2
47	Functional Food and Nutraceuticals*)	2
	CFHC	1
	Total credits in 5^th Semester	20

	6^th Semester	Credits
48	Diet and Disease: Non-Communicable Diseases	4
49	Advanced Food Service Management	2
50	Nutritional Epidemiology	2
51	Nutrition Program Management	2
52	Nutrition Managemen in Disaster	2
53	Enterpreneurship	2
54	Community Service Program	3
55	Occupational Nutrition*)	2
56	Food Fortification*)	2
	CFHC	1
	Total credits in 6^th Semester	20

	7^th Semester	Credits
57	Diet and Disease: Trauma and Critical III	5
58	Clerkship in Clinical nutrition	3
59	Clerkship in Food Service Management	3
60	Food Program for Vulnerable Group*)	2
61	Culinary Dietetics *)	2
	CFHC	1
	Total credits in 7^th Semester	14

	8^th Semester	Credits
62	Nutrition Program Implementation	4
63	Thesis	6
	Total credits in 8^th Semester	10

*) optional course
CFHC = Community And Family Health Care With Interprofessional Education (CFHC-IPE) course

Graduate Profiles

Nutrition care provider
The role of nutrition care provider includes nutrition screening, assessment, diagnosis, intervention, as well as monitoring and evaluation of the devised treatment. In addition to performing nutrition care process to the clients, nutrition care provider is also responsible for nutrition promotion, education, counseling, documentation, and reporting.

Food service manager
A food service manager tasks include food and supplies procurement, preparation, processing, distribution, consumption as well as monitoring and evaluation. He/she is responsible in dealing with resource management (work force, finance, machines, and infrastructure). Ascertaining the quality and safety of the meals provided at hospitals, restaurants, athlete training centers, dormitories, catering and schools are within the responsibilities of a food service manager.

Community nutrition program manager
The role of a nutrition program manager includes program planning, implementation, monitoring, and evaluation. He/she will play an important role in nutrition promotion, disease prevention, and treatment at the community level and also work closely with various stakeholders such as the government, industries/private sectors, civil society organizations, and research institutes to advocate better nutrition for the general population.

Generally known as a nutritionist or dietitian

Laboratory Facilities

Laboratories
Bachelor in Nutrition and Health use 4 laboratories in the areas of Faculty of Medicine, Public Health and Nursing UGM for practicum (lab work) activities, namely:
1. Laboratory of Physiology
2. Microbiology Laboratory
3. Culinary & Dietetic Laboratory
4. Nutrient Analysis Laboratory
Nutritional Skills Laboratory (Skills Lab)
Skills lab is a facility where students can practice the clinical skills and anthropometric measurement in a laboratory setting before they face the real patients. There are three types of clinical skills, namely communication and counseling skills, physical examination skills and therapeutic skills. Students are trained in small groups of 10-11 students accompanied by an instructor through methods of role play, practicing with friends, or using models for certain skills.
Field Laboratory
1. Hospitals:
  1. dr. Sardjito General Hospital Yogyakarta
  2. UGM Hospital
  3. dr. Soeradji Tirtonegoro General Hospital Klaten
  4. Banyumas District Hospital
  5. Wates District Hospital
  6. Wonosari District Hospital
  7. Muntilan District Hospital
2. Public Health Centers (PUSKESMAS):
  1. Puskesmas Seyegan
  2. Puskesmas Tempel 1
  3. Puskesmas Tempel 2
  4. Puskesmas Ngemplak 2
  5. Puskesmas Mlati 2
3. Rumah Pemulihan Gizi (RPG) Kota Yogyakarta
4. Caterings:
  1. Catering Marwah
  2. Catering Karunia
  3. Catering Laras
  4. Catering Sidosemi
  5. Catering Bimasena
  6. Catering Syuhada
5. Sport Facilities in Universitas Negeri Yogyakarta (UNY)

About

Program Specification

Educational Philosophy

Expected Learning Outcome

Courses

Graduate Profiles

Laboratory Facilities

Media

Alumni

Fasilitas

Unit Penunjang

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