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.
Ujian Pembekalan KKN-T 2019 FEMA-IPB dapat diakses pada laman berikut Klik disini Note: Ujian ini dilaksanakan pada hari SENIN tanggal 27 MEI 2019 pukul 07.00-12.00 WIB Mahasiswa diberikan 2 kali kesempatan untuk mengisi Ujian ini (untuk menghindari masalah teknis yang dapat terjadi contohnya jaringan maupun server down) Mahasiswa dinyatakan lulus apabila mendapatkan nilai lebih dari 65 poin
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.
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 study basic nutritional biochemistry, various biochemical reactions in human body in relation with utilization of food as nutrient source.
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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.
