Description: 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.
The course discusses about theory and assessment method of food availability, food consumption, nutrients adequacy (dietary reference intake); biochemical, anthropometic, biophysical and clinical nutritional status on individual, household and population; and socio-economic-culture condition as proxy indicator of community nutrition status.
Description: 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 discusses principles of diet planning in those life stages and physiological condition.
Description: The course study principal etiology and pathogenesis of malnutrition, infection, allergy immunology, metabolic endocrine disorders, trauma and cancer diseases; also the association with nutrient metabolism changes.
Description: The course discusses about macro-nutrients (carbohydrate, protein, fat) and micro-nutrients (vitamin, mineral, water) metabolism, bio-availability and interaction between micro-nutrients; the mechanism which explain role of macro and micro nutrients in causing and/or preventing degenerative disease (coronary hearth disease; also the association with nutrient metabolism changes.
Description: The course study basic nutritional biochemistry, various biochemical reactions in human body in relation with utilization of food as nutrient source.
Description: The course discusses about normal physiology 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.
Description: 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.
