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…
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.
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…
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.
Description: 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;…
Description: 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.
Description: 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.
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.
