UJIAN PEMBEKELAN KKN-T TAHUN 2019 FEMA IPB

Ujian Pembekalan KKN-T 2019 FEMA-IPB dapat diakses pada laman berikut

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Note:

  1. Ujian ini dilaksanakan pada hari SENIN tanggal 27 MEI 2019 pukul 07.00-12.00 WIB
  2. Mahasiswa diberikan 2 kali kesempatan untuk mengisi Ujian ini (untuk menghindari masalah teknis yang dapat terjadi contohnya jaringan maupun server down)
  3. Mahasiswa dinyatakan lulus apabila mendapatkan nilai lebih dari 65 poin

GIZ 346-499

GIZ 346 Food and Nutrition Economics This course discusses about the association between economic and food consumption and nutrient intake variables; inverse association between economic development and nutrition improvement; economic, agriculture and food policy and the effect on food consumption and nutrients intake; defining of poverty line and minimum living need, principles of food consumption cost minimization, food and nutrition program feasibility analysis, and measurement of economic impact of nutrition problem.
GIZ 347 Food and Nutrition Planning The course discusses comprehensively regional food and nutrition program planning which cover situational analysis, determinant and problem priority analysis, need analysis, formulation of strategy and implementation plan, and regional food and nutrition program advocacy in food and nutrition security system framework as part of national and local development integration.
GIZ 398 Research Methodology in Nutrition The course discusses about procedure and technique in nutrition research as well as scientific writing and reporting the research report.
GIZ 399 Field Work in Community Nutrition Two months of practical activity for identifying, analyzing and overcoming nutrition problem in the community through implementation of science and technology using community empowerment and partnership development approach.  The activity is conducted in form of internship which enable student to live, adapt, and learn together with the community.
GIZ 496 Field Work in Food Service Institution Two weeks of practical activity in commercial or non-commercial food service institution to analyze management of food production which cover planning, procuring and storing food; preparing, processing, serving and distributing the food; food and labor cost analysis; quality and food safety control; and the infrastructure including design and layout.
GIZ 497 Field Work in Dietetic  in Hospital Three weeks of practical activity in hospital to conduct nutrition care process on pediatric, internal medicine and surgical patients.  It covers nutritional assessment and diagnosis of patient’s nutrition problem; planning, implementing and evaluating nutrition care including enteral and parenteral food; by developing good communication and collaboration with health personnel in hospital.
GIZ 498 Seminar It is presentation of whole or partial part of undergraduate research project to obtain input for improving the report writing. It is held in front of other student and at least two lecturers, namely supervisor and the moderator.
GIZ 499 Undergraduate Research Project It is student scientific paper as final project based on comprehensive analysis using primary or secondary research data according to scientific writing method and supervised by one or two lecturers.

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GIZ 327-345

GIZ 327 Nutrition Education The course discusses about theories of knowledge, attitude, skill, eating behavior and food promotion, nutrient balanced and health; psycho-social cultural aspect and its relationship with eating behavior change; concept and message of nutrition education; selection of education and communication method and technique; evaluation and assessment method of nutrition education.
GIZ 328 Nutrition Counseling The course discusses about component, service type and media; principles, technique and process of nutrition counseling; nutrition psychosocial behavior and client motivation technique; various setting and design for nutrition counseling; planning and management of nutrition counseling business; and integrating nutrition counseling in various health services activities.
GIZ 329 Bioethics The course discusses about concept, definition, and scope of bioethics, ethical clearance and informed consent for nutrition research and intervention, and the application of bioethics on research and community nutrition services; ethical code of nutrition profession including general obligation, obligation to client, community, colleague and partner, profession and self-determine rule breaking on ethical code of nutrition profession.
GIZ 331 Micro Nutrients Analysis The course discusses about chemical structure and characteristic of micronutrient and principles in micronutrients analysis, including vitamin and mineral and other chemical substance, such as pseudo vitamin, carotenoid and other nutraceuticals.
GIZ 334 Food Experimentation The course discusses about principles of experimentation on food product development to improve nutritional status through food (food based approach); including steps in developing new product, experimentation planning, product optimization, functional characteristic of food, food fortification, functional food, quality and food safety control, and organoleptic assessment.
GIZ 335 Food Service and Nutrition Management The course discusses about principles, and application of management and nutritional science on food service; management of quality and food safety in developing and managing food service business to meet the need of safe, healthy and nutritious food  according to consumer preference and nutritional requirement or the aim of the institution.
GIZ 344 Food and Nutrition Data Analysis The course discusses about principle in processing and analyzing food and nutrition data, which cover coding, file operation, computation and formulation on availability and consumption of food and nutrients adequacy; data analysis which cover the use of statistical software and other supporting software to conduct descriptive and inferential statistics analysis.
GIZ 345 Nutritional Epidemiology The course discusses about concept and scope of nutritional epidemiology, distribution of malnutrition (incidence and prevalence); surveillance and screening of under and over nutrition problem; outcome of nutrition problem, research design and method on nutritional epidemiology (exposure, measurement of distribution and association, sample size, validity and reliability); and application of nutritional epidemiology in formulating nutrition policy and program.

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GIZ 232 – 326

Code Course Description
GIZ 232 Macro Nutrients Analysis The course discusses about chemical structure and characteristic of macronutrient (carbohydrate, protein, fat) and basic of chemical analysis, particularly analysis of poly- and mono-saccharide (carbohydrate), protein and amino acid (protein), fat, fatty acid, fat quality, cholesterol) using conventional and modern method.
GIZ 233 Nutrition and Culinary The course discusses about nutrition basic principle in relation to culinary; nutritional aspect of food preparation; principles of culinary for various food groups; processing effect on nutrients content and nutrient loss minimization during food preparation and processing.
GIZ 234 Public Health The course discusses the scope of public health and environmental health sciences, including preventive and rehabilitative efforts to improve health, occupational health, hygiene and sanitation.
GIZ 241 Food and Nutrition Ecology The course discusses about interaction within human and between human and environment to fulfill food and nutrients need considering sustainable natural resources and environment.  In particular it discusses the problem and its determinant such as demography, social, economy, culture include poverty, health and environment, food and nutrition in bio-eco-culture; various type of food resources; changing in food habits and management strategy of  food resource.
GIZ 311 Evaluation of Nutritional Value The course discusses about bioavailability of nutrients and its association with diseases or nutrient deficit state, and technique to assess nutrient quality; factors affecting biological value such as food processing, and enhancer and inhibitor of nutrient absorption.  Those as considerations when determining optimal food source of nutrients to maintain health, academic and work performance.
GIZ 323 Dietetics for Infectious Disease and Deficiency The course discusses about dietetics as a prevention alternative and supporting therapy in infectious and deficiency diseases. Student will learn diet principals in hyper-metabolism condition, gastrointestinal disorders, hepatitis, respiratory tract and lung infection, also nutrients deficiency disease such as protein energy malnutrition, anemia, vitamin A deficiency and iodine deficiency disorder; energy and protein requirement of the patients and pathophysiologic condition underlying the diet objective and criteria for all those infectious and deficiency diseases.
GIZ 324 Dietetics for Degenerative Disease The course discusses about diet principals in patient with over nutrition and degenerative diseases in various body organ, such as cardiovascular, liver, kidney, locomotors and nervous system.
GIZ 326 Sport Nutrition The course discusses and study concept of energy transfer, including measurement of energy expenditure; pulmonary, heart, muscle and bone system for exercise; physical fitness and the measurement; nutrients supplement and ergogenic tools; energy balance and body weight monitoring; diet strategy for optimal sport performance  and nutrition for specific sport.

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Description GIZ 111 – GIZ 231

Code Course Description
GIZ 111 Human Anatomy The course discusses about structure, location and function of human body organs in normal physiological condition to support good nutritional and health status.
GIZ 112 Introduction to Nutrition The course discusses about basic knowledge in nutritional science covering function, sources of food and impact of deficit and excess intake of energy, carbohydrate, protein, fat, vitamin, mineral, water and electrolyte. It also describes other nutrient components and introduces nutritional assessment.
GIZ 212 Human Physiology The course discusses about normal physiological process of various human body systems and its condition during pregnancy and lactation period. The process is discussed in the level of cellular, tissue, organ and organ system to support optimal nutritional and health status.
GIZ 214 Introduction to Nutritional Biochemistry The course study basic nutritional biochemistry; various biochemical reactions in human body in relation with utilization of food as nutrient source.
GIZ 217 Nutrient Metabolism The course discusses about macronutrients (carbohydrate, protein, fat) and micronutrients (vitamin, mineral, water) metabolism, bioavailability and interaction between micronutrients; the mechanism which explain role of macro and micro nutrients in causing and/or preventing degenerative disease (coronary heart disease, obesity, hypertension, diabetes and cancer).
GIZ 218 Nutritional Pathophysiology The course study principal etiology and pathogenesis of malnutrition, infection, allergy immunology, metabolic endocrine disorders, trauma and cancer diseases; clinical and laboratory findings of those diseases; also the association with nutrient metabolism changes.
GIZ 221 Nutrition Throughout Life Cycle The course discusses about characteristic of growth and development; nutrient requirement and adequacy; impact of deficit and excess of nutrient intake; and effort to overcome nutrition problem; in all human life stages, that are infant, under-five children, school children, adolescence, adult and elderly as well as during pregnancy and lactation.  It also discusses principles of diet planning in those life stages and physiological condition.
GIZ 222 Nutritional Assessment The course discusses about theory and assessment method of food availability, food consumption, nutrients adequacy (dietary reference intake); biochemical, anthropometric, biophysical and clinical nutritional status on individual, household and population; and socio-economic-culture condition as proxy indicator of community nutrition status.
GIZ 231 Science of Food Properties The course discusses about source and type of plant and animal food; physical, chemical/nutrient properties and its post-harvest changes of each food group.

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GIZ 324 Diestetics for Degenerative Disease

Description:

The course discusses about diet principals in patient with over nutrition and degenerative diseases in various body organ, such as cardiovascular, liver, kidney, locomotors and nervous system.

GIZ 323 Dietetics for Infectious Disease and Deficiency

Description

The course discusses about dietetics as a prevention alternative and supporting therapy in infectious and deficiency diseases. Student will learn diet principals in hyper-metabolism condition, gastrointestinal disorders, hepatitis, respiratory tract and lung infection, also nutrients deficiency disease such as protein energy malnutrition, anemia, vitamin A deficiency and iodine deficiency disorder; energy and protein requirement of the patients and pathophysiologic condition underlying the diet objective and criteria for all those infectious and deficiency diseases.

GIZ 311 Evaluation of Nutritional Value

The course discusses about bioavailability of nutrients and its association with diseases or nutrient deficit state, and technique to assess nutrient quality; factors affecting biological value such as food processing, and enhancer and inhibitor of nutrient absorption.  Those as considerations when determining optimal food source of nutrients to maintain health, academic and work performance.