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.
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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;…
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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 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.
