Bachelor Of Nutrition

A course that studies spiritual, moral, and religious ethical values and their application in community and professional life.

• CPMK1 — Students are able to explain the basic concepts, values, principles, and teachings of religion and their relevance to personal, social, national, and civic life.
• CPMK2 — Students are able to apply religious values in academic, social, and professional life, including in making decisions based on moral and ethical principles.
• CPMK3 — Students are able to analyze life issues based on religious values by demonstrating critical thinking, tolerance, responsibility, and ethical awareness.
• CPMK4 — Students are able to demonstrate religious, humanistic, tolerant, and responsible attitudes and contribute to building a harmonious, just, and dignified society.

A course that equips students with proper Indonesian language skills for academic purposes, scientific writing, and formal communication.

• CPMK1 — Students are able to explain the concepts, functions, status, and rules of Indonesian language in academic and professional communication.
• CPMK2 — Students are able to apply appropriate Indonesian language rules in producing various forms of academic communication, both oral and written.
• CPMK3 — Students are able to analyze and produce systematic, logical, effective academic/scientific writing in accordance with academic ethics and citation rules.
• CPMK4 — Students are able to communicate academic ideas effectively, critically, politely, and responsibly through presentations, discussions, and academic communication media while upholding language ethics.

A course that studies the ideological foundation, national values, and Indonesian citizenship as guidelines for ethics and nationhood.

• CPMK1 — Students are able to explain and analyze Pancasila as the foundation of the state, national ideology, way of life, and value system in social, national, and civic life.
• CPMK2 — Students are able to analyze current issues in social and civic life based on Pancasila values, the Constitution, and principles of citizenship.
• CPMK3 — Students are able to present ideas and solutions critically, logically, and responsibly to national issues based on Pancasila values.
• CPMK4 — Students are able to demonstrate attitudes and behaviors reflecting Pancasila values, including religiosity, humanity, unity, democracy, justice, tolerance, mutual cooperation, and responsibility in academic and social life.

A course that develops English reading, writing, listening, and speaking skills for academic purposes and nutritional literature.

• CPMK1 — Students are able to understand and apply English vocabulary, grammar, and sentence structures in academic and professional nutrition contexts.
• CPMK2 — Students are able to comprehend and interpret spoken and written information in English, including academic, scientific, and nutrition-related texts.
• CPMK3 — Students are able to communicate ideas, information, and academic/professional activities in spoken and written English using appropriate structure, vocabulary, and pronunciation.
• CPMK4 — Students are able to use English effectively, confidently, ethically, and responsibly in academic and professional nutrition communication.

A course studying the structure of the human body (anatomy) and the normal functions of organ systems (physiology).

• CPMK1 — Able to explain the basic concepts of human anatomy, including anatomical terminology, body structures, body organization, and relationships among body structures as a foundation for understanding physiology.
• CPMK2 — Able to explain and analyze the normal functions of major human organ systems and the physiological mechanisms that maintain homeostasis.
• CPMK3 — Able to integrate anatomical and physiological concepts to explain structure–function relationships and identify basic physiological responses to changes in body conditions.
• CPMK4 — Able to demonstrate accuracy, responsibility, discipline, and ethical behavior in learning and conducting anatomy and physiology observations or practical activities while adhering to safety and academic ethics.

A course studying cells, tissues, genetics, and basic biological processes occurring within the human body.

• CPMK1 — Students are able to explain the basic concepts of human biology and principles of life, including the characteristics of living organisms, levels of biological organization, chemical foundations of life, biomolecules, and their relevance to health and nutrition.
• CPMK2 — Students are able to analyze cellular structures, functions, and biological processes, including cell organization, membrane transport, cell communication, metabolism, cell division, and differentiation.
• CPMK3 — Students are able to apply and analyze principles of human genetics and molecular biology, including cell reproduction, heredity, DNA, gene expression, mutations, genetic disorders, and the fundamentals of biotechnology in health and nutrition contexts.
• CPMK4 — Students are able to analyze the relationships between humans, microorganisms, evolution, biodiversity, and the environment and their implications for human health and life in a responsible and scientific manner.

A course studying basic nutrition concepts, nutrient functions, food sources, and their impact on human health.

• CPMK1 — Able to explain the basic concepts of nutrition, including the definitions, functions, sources, classification, requirements, and roles of macronutrients and micronutrients in maintaining body functions and health.
• CPMK2 — Able to analyze the relationships among nutrients, digestion, metabolism, and health based on fundamental principles of nutrition science.
• CPMK3 — Able to apply basic nutrition principles to identify nutrient requirements and assess dietary adequacy in individuals based on their characteristics and physiological conditions.
• CPMK4 — Able to demonstrate accuracy, responsibility, critical thinking, and ethical behavior in learning and applying fundamental nutrition principles as a foundation for professional nutrition practice.

A course covering the fundamentals of communication techniques, education, and nutrition counseling for individuals and groups.

• CPMK1 — Students are able to explain the basic concepts, principles, processes, elements, and theories of communication and their relevance to nutrition.
• CPMK2 — Students are able to analyze target characteristics, barriers, and communication problems in nutrition services and education.
• CPMK3 — Students are able to apply verbal, nonverbal, interpersonal, group communication, and basic counseling techniques to deliver nutrition messages effectively.
• CPMK4 — Students are able to demonstrate effective, empathetic, ethical, inclusive, and professional nutrition communication according to the characteristics and needs of the target audience.

A course studying the relationship between culture, social habits, societal values, and food consumption patterns.

• CPMK1 — Able to explain the basic concepts of sociology and anthropology, as well as the relationship between social and cultural factors and food and nutrition.
• CPMK2 — Able to analyze the influence of social, cultural, economic, family, religious, and environmental factors on food behavior and nutritional problems among various population groups.
• CPMK3 — Able to apply sociological and anthropological approaches to identify and formulate culturally appropriate alternatives for addressing food and nutrition problems in communities.
• CPMK4 — Able to demonstrate respect for sociocultural diversity, empathy, ethical conduct, and professional responsibility in delivering community-oriented nutrition services and interventions.

A course studying nutritional requirements and challenges across specific stages of the life cycle (such as pregnancy, lactation, infancy, and early childhood).

• CPMK1 — Able to explain the concepts of growth, development, nutritional requirements, and factors affecting nutritional status across life stages, particularly infants, toddlers, children, and adolescents.
• CPMK2 — Able to analyze energy and macro- and micronutrient requirements of infants, toddlers, children, and adolescents based on their growth and developmental characteristics.
• CPMK3 — Able to apply the principles of feeding practices and nutritional adequacy for infants, toddlers, children, and adolescents according to their stages of growth and development.
• CPMK4 — Able to analyze nutritional problems and design alternative basic nutritional interventions for infants, toddlers, children, and adolescents based on nutritional status assessment and nutritional requirements
• CPMK5 — Able to demonstrate professional, responsible, accurate, ethical, and caring attitudes toward individual nutritional needs at each life stage and work independently and collaboratively.

A course covering methods to assess individual and population nutritional status using anthropometric, clinical, biochemical, and dietary evaluations.

• CPMK1 — Able to explain the concepts, objectives, principles, scope, and factors affecting nutritional status, as well as various methods of nutritional status assessment in individuals and groups.
• CPMK2 — Able to select and apply appropriate nutritional status assessment methods using anthropometric, dietary, biochemical, and clinical approaches based on subject characteristics and assessment objectives.
• CPMK3 — Able to perform nutritional status measurements and data collection using anthropometric, dietary, biochemical, and clinical methods accurately, appropriately, and according to standardized procedures.
• CPMK4 — Able to analyze and interpret nutritional status assessment results based on applicable standards and indicators across different age groups and identify nutritional problems or risks.
• CPMK5 — Able to evaluate the quality of nutritional status assessment results, identify sources of measurement error, and formulate evidence-based recommendations objectively, ethically, responsibly, and professionally.

A course studying the role of microorganisms in food spoilage, foodborne illnesses, and food fermentation processes.

• CPMK1 — Able to explain the basic concepts of food microbiology, characteristics, classification, habitats, and roles of microorganisms in food.
• CPMK2 — Able to analyze the growth and activity of microorganisms in food based on intrinsic and extrinsic factors and the characteristics of different food products.
• CPMK3 — Able to analyze microorganisms responsible for food spoilage and foodborne diseases and determine the food safety risks they pose.
• CPMK4 — Able to apply principles of microbial control through sanitation, hygiene, preservation, processing, and food safety systems to maintain food quality and safety.
• CPMK5 — Able to evaluate food microbiology cases and design alternative control solutions based on food safety principles while demonstrating accuracy, responsibility, ethical conduct, and commitment to consumer safety.

A course studying nutritional health promotion strategies and the design of effective educational media for the public.

• CPMK1 — Able to explain the concepts, principles, objectives, strategies, and scope of nutrition promotion and the role of communication in changing nutrition-related behavior.
• CPMK2 — Able to analyze target characteristics, nutrition problems, and information needs, and determine appropriate nutrition promotion strategies and media for individuals, groups, and communities.
• CPMK3 — Able to design messages and develop creative, communicative, evidence-based nutrition promotion media appropriate to target characteristics, culture, and health literacy principles.
• CPMK4 — Able to produce and present various print, digital, audio, audiovisual, and interactive nutrition promotion media using appropriate visual communication design principles and technology.
• CPMK5 — Able to evaluate the quality, readability, attractiveness, appropriateness, accessibility, and effectiveness of nutrition promotion media while demonstrating creativity, ethical conduct, responsibility, and professionalism.

A course studying the types, active ingredients, health benefits, and safety of dietary supplements and functional foods.

• CPMK1 — Able to explain the concepts, principles, scope, development, and roles of dietary supplements and functional foods in supporting health and meeting nutritional needs.
• CPMK2 — Able to analyze the types, nutrient contents, bioactive components, mechanisms of action, and potential benefits of dietary supplements and functional foods based on individual characteristics and needs.
• CPMK3 — Able to critically and evidence-based assess scientific evidence regarding the benefits, effectiveness, bioavailability, and use of dietary supplements and functional foods.
• CPMK4 — Able to apply principles of safety, quality, dosage, nutrient/bioactive component interactions, regulatory requirements, and health claims in the use and development of dietary supplements and functional foods.
• CPMK5 — Able to evaluate and provide recommendations for the selection and use of dietary supplements and functional foods according to nutritional needs, individual conditions, scientific evidence, safety, and professional ethical principles.

A course studying nutritional problems at the population level, nutrition intervention design, and community program evaluation.

• CPMK1 — Able to explain the concepts, principles, scope, and development of community nutrition as well as factors affecting community nutritional status.
• CPMK2 — Able to analyze community nutrition problems based on nutritional status data, epidemiological information, population characteristics, and social, economic, cultural, and environmental determinants.
• CPMK3 — Able to apply community nutrition assessment and situational analysis methods using anthropometric, food consumption, health, and related indicator data.
• CPMK4 — Able to design alternative community nutrition programs or interventions based on priority problems, target characteristics, available resources, and principles of community empowerment.
• CPMK5 — Able to evaluate the implementation and outcomes of community nutrition programs and demonstrate professional, ethical, responsible, collaborative, and community-empowerment-oriented attitudes.

A course studying physiological changes caused by infectious diseases and their impact on nutritional status.

• CPMK1 — Able to explain the basic concepts of infectious diseases, including definitions, etiology, classification, chain of infection, epidemiology, and risk factors.
• CPMK2 — Able to analyze mechanisms of infection, pathogenesis, immune responses, inflammation, and alterations in body functions caused by infectious diseases.
• CPMK3 — Able to analyze the pathophysiology, signs and symptoms, and systemic alterations associated with infectious diseases caused by bacteria, viruses, fungi, and parasites.
• CPMK4 — Able to interpret basic clinical data and relate etiology, pathogenesis, clinical manifestations, and supporting examinations of infectious diseases as a basis for health-related decision-making.
• CPMK5 — Able to evaluate infectious disease prevention and control measures and demonstrate professional, ethical, responsible, disciplined, and safety-oriented attitudes toward individuals and communities.

A course studying the digestion, absorption, utilization, and metabolic pathways of carbohydrates, proteins, and fats in the human body.

• CPMK1 — Able to explain the basic concepts of macronutrient metabolism, including carbohydrate, protein, and lipid metabolism, and their relationship to the body's energy requirements and functions.
• CPMK2 — Able to apply macronutrient metabolism concepts to analyze metabolic changes under physiological and pathological conditions, such as fasting, physical activity, energy excess, obesity, diabetes, and other metabolic disorders.
• CPMK3 — Able to analyze the pathways and processes of carbohydrate, protein, and lipid metabolism, including anabolism, catabolism, energy production, and hormonal regulation.
• CPMK4 — Able to interpret case analysis findings related to macronutrient metabolism and formulate alternative nutritional solutions based on metabolic principles and physiological needs.
• CPMK5 — Able to demonstrate accuracy, responsibility, objectivity, and ethical conduct in analyzing macronutrient metabolism and working independently or collaboratively.

A course studying various survey and evaluation methods for individual and group dietary intakes (e.g., Food Recall, FFQ, etc.).

• CPMK1 — Able to explain the concepts, objectives, principles, and scope of dietary assessment and various dietary assessment methods for individuals, families, and groups.
• CPMK2 — Able to select and apply appropriate dietary assessment methods based on subject characteristics, assessment objectives, and data collection conditions systematically and accurately.
• CPMK3 — Able to collect, process, and analyze dietary intake data using 24-hour food recall, food record, FFQ/SQ-FFQ, and related methods with appropriate tools and food composition tables.
• CPMK4 — Able to interpret dietary intake analysis results and assess the adequacy of energy and nutrient intake based on applicable nutritional standards or requirements.
• CPMK5 — Able to evaluate the quality of dietary assessment data and results, identify sources of error, and formulate recommendations for improving dietary assessment accurately, objectively, ethically, and responsibly.

A course studying ethical principles, moral issues, and legal regulations in professional practice and research within nutrition and food sciences.

• CPMK1 — Students are able to explain the basic concepts, principles, theories of bioethics, and the professional code of ethics for nutritionists as a foundation in nutritional services.
• CPMK2 — Students are able to analyze bioethical issues and dilemmas in nutritional services and community nutrition programs based on the principles of autonomy, beneficence, non-maleficence, and justice.
• CPMK3 — Students are able to analyze ethical issues, dilemmas, and research ethics principles within nutrition research.
• CPMK4 — Students are able to apply bioethical principles and professional codes of ethics in professional decision-making and actions in nutrition, considering client rights, dignity, confidentiality, and safety.
• CPMK5 — Students are able to demonstrate a professional, responsible, integrity-driven attitude, and respect for diversity when confronting ethical challenges in nutrition.

A course integrating culinary arts with nutrition principles to prepare healthy and appetizing meals.

• CPMK1 — Able to analyze basic nutritional concepts, culinary science principles, and their interactions on the nutrient content and organoleptic quality of food ingredients.
• CPMK2 — Able to apply appropriate food processing and preparation techniques to minimize nutrient loss and ensure food safety.
• CPMK3 — Able to design creative, appealing, and balanced nutritional menus tailored to the dietary needs of various age groups and specific health conditions.
• CPMK4 — Able to evaluate the sensory quality, nutritional value, and cost efficiency of culinary products based on local food ingredients.
• CPMK5 — Able to develop innovative healthy culinary products based on local wisdom that are competitive and possess entrepreneurial value.

A course training communication and counseling skills to assist clients in adopting healthy dietary habits.

• CPMK1 — Able to apply the principles and techniques of therapeutic communication and motivational interviewing in the nutritional counseling process.
• CPMK2 — Able to analyze nutrition assessment data to formulate accurate nutrition diagnoses according to the client's clinical and sociocultural conditions.
• CPMK3 — Able to design individualized nutrition counseling plans based on nutrition diagnoses, specific needs, and client preferences.
• CPMK4 — Able to simulate and implement behavior change communication strategies in nutritional counseling practice effectively and empathetically.
• CPMK5 — Able to evaluate client response progress and apply professional ethics principles and data confidentiality in nutrition counseling services.

A course studying the relationship between nutrient intake, energy metabolism, and physical or athletic performance.

• CPMK1 — Able to explain the fundamental concepts of energy metabolism, macronutrient and micronutrient utilization, and exercise physiology in physical activity and sports.
• CPMK2 — Able to analyze energy and nutrient requirements as well as hydration status of athletes based on sports discipline, physical characteristics, and training periodization.
• CPMK3 — Able to design meal plans and specific nutrition management strategies for pre-competition, intra-competition, and post-competition (recovery) phases.
• CPMK4 — Able to evaluate the effectiveness, safety, and legality of ergogenic aids and sports supplements based on scientific evidence.
• CPMK5 — Able to develop and simulate effective sports nutrition education and counseling programs for individual athletes, teams, or sports communities.

A course applying statistical methods to collect, analyze, and interpret health and biological data.

• CPMK1 — Able to explain the basic concepts of biostatistics and present health and nutrition data descriptively using tables and graphs.
• CPMK2 — Able to analyze probability concepts, population distributions, and appropriate sampling techniques for nutrition research.
• CPMK3 — Able to select and apply parametric hypothesis tests (such as t-test and ANOVA) to analyze differences or relationships between nutrition variables.
• CPMK4 — Able to apply non-parametric hypothesis tests as well as correlation and simple regression analysis on public health and nutrition data.
• CPMK5 — Able to process nutrition data using statistical software and interpret the results in an integrated manner to support evidence-based decision-making.

A course covering scientific concepts, designs, and techniques for conducting research in nutrition.

• CPMK1 — Able to critically and systematically formulate research problems, hypotheses, and objectives in the field of nutrition based on scientific literature review.
• CPMK2 — Able to determine appropriate research designs, variables, and sampling techniques to address public health or clinical nutrition problems.
• CPMK3 — Able to develop nutrition data collection instruments and select appropriate data analysis methods while applying research ethics principles.
• CPMK4 — Able to prepare and present a nutrition research proposal logically, systematically, and communicatively in accordance with scientific writing standards.

A course studying nutrition-based entrepreneurship, healthy food product innovation, and nutrition business strategies.

• CPMK1 — Students are able to understand the fundamental concepts of nutripreneurship, business opportunities in nutrition, and consumer needs and problems as a basis for developing nutrition-related businesses.
• CPMK2 — Students are able to design business ideas and business models in the field of nutrition based on market needs by considering innovation, business feasibility, nutritional value, and sustainability.
• CPMK3 — Students are able to develop and present innovative nutrition product or service prototypes and formulate professional marketing and business management strategies.
• CPMK4 — Students are able to demonstrate creativity, innovation, independence, responsibility, consumer orientation, and professional ethics in developing nutrition-related businesses.

A course studying dietary therapy principles and nutritional management for preventing and treating basic medical conditions.

• CPMK1 — Students are able to explain the basic concepts of dietetics, hospital dietary standards, and the Nutrition Care Process (NCP) based on disease characteristics and patients' nutritional needs.
• CPMK2 — Students are able to analyze patients' nutritional status, energy, and nutrient requirements based on clinical conditions, laboratory/biochemical data, and disease pathophysiology.
• CPMK3 — Students are able to formulate dietary prescriptions, food consistency/texture modifications, and menu plans tailored to patients' nutritional needs and characteristics.
• CPMK4 — Students are able to practice therapeutic diet preparation, enteral formulation, and effectively simulate patient nutrition education and counseling.
• CPMK5 — Students are able to demonstrate a professional, responsible, and empathetic attitude, while respecting cultural diversity and patients' needs in nutrition care services.

A course studying ethical principles, moral issues, and legal regulations in professional practice and research within nutrition and food sciences.

• CPMK1 — Students are able to explain the basic concepts, principles, theories of bioethics, and the professional code of ethics for nutritionists as a foundation in nutritional services.
• CPMK2 — Students are able to analyze bioethical issues and dilemmas in nutritional services and community nutrition programs based on the principles of autonomy, beneficence, non-maleficence, and justice.
• CPMK3 — Students are able to analyze ethical issues, dilemmas, and research ethics principles within nutrition research.
• CPMK4 — Students are able to apply bioethical principles and professional codes of ethics in professional decision-making and actions in nutrition, considering client rights, dignity, confidentiality, and safety.
• CPMK5 — Students are able to demonstrate a professional, responsible, integrity-driven attitude, and respect for diversity when confronting ethical challenges in nutrition.

A course studying specific nutritional requirements, physical/psychological changes, and eating disorders or behaviors in adolescents.

• CPMK1 — Students are able to analyze the characteristics of adolescent growth, development, nutritional requirements, and physiological changes, as well as the factors influencing them.
• CPMK2 — Students are able to analyze various nutritional problems in adolescents based on nutritional status assessments, dietary patterns, physical activity, and socio-cultural as well as environmental factors.
• CPMK3 — Students are able to design appropriate, evidence-based nutritional interventions tailored to adolescent characteristics to prevent and address nutritional issues.
• CPMK4 — Students are able to design appropriate and communicative nutrition education tailored to adolescent characteristics to support the prevention and management of nutritional issues.
• CPMK5 — Students are able to demonstrate professional, empathetic, ethical, communicative, and socio-culturally sensitive attitudes in providing nutritional services and education to adolescents.

A course studying processing techniques, preservation, packaging, and quality enhancement of food products.

• CPMK1 — Students are able to explain the basic principles of food technology, characteristics of food materials, and physical, chemical, and biological changes during food processing, as well as factors affecting food quality and safety.
• CPMK2 — Students are able to analyze various food processing and preservation methods and their effects on food quality, nutritional value, shelf life, and food safety.
• CPMK3 — Students are able to apply food technology principles and techniques in processing food products appropriately, hygienically, safely, and according to the characteristics of food materials.
• CPMK4 — Students are able to evaluate the quality and safety of food products and design simple solutions to improve food quality, nutritional value, shelf life, and product acceptability responsibly.

An advanced course focusing on practical creation of interactive nutrition communication media across print, digital, and multimedia formats.

• CPMK1 — Students are able to explain the concepts, principles, types, characteristics, and functions of nutrition communication media based on target characteristics and communication goals.
• CPMK2 — Students are able to analyze the needs for nutrition communication media based on target characteristics, goals, nutrition messages, sociocultural contexts, and technological developments.
• CPMK3 — Students are able to design creative, effective, and informative nutrition communication media concepts tailored to target characteristics.
• CPMK4 — Students are able to develop nutrition communication media in the form of print, audiovisual, and digital media.
• CPMK5 — Students are able to evaluate the quality and effectiveness of nutrition communication media while demonstrating creative, ethical, responsible, and target-oriented attitudes.

A course studying food safety standards, sanitation inspections, quality assurance systems (such as HACCP), and food laws.

• CPMK1 — Students are able to explain the concepts, principles, objectives, parameters, standards, and food quality control systems and their relationship to food safety and public health.
• CPMK2 — Students are able to analyze food quality requirements and parameters, including physical, chemical, microbiological, and sensory characteristics, and their compliance with applicable standards.
• CPMK3 — Students are able to conduct food quality control and evaluation by applying sampling procedures, basic inspection/testing, result interpretation, and accurate identification of quality deviations.
• CPMK4 — Students are able to formulate recommendations for food quality control and improvement actions based on monitoring results while demonstrating accuracy, objectivity, responsibility, discipline, and commitment to food safety.

A course studying how medications affect nutrient absorption and metabolism, and how dietary components influence drug efficacy.

• CPMK1 — Students are able to explain the basic concepts of nutrient–drug interactions, including interaction mechanisms, influencing factors, and their effects on the absorption, metabolism, distribution, and excretion of nutrients and drugs.
• CPMK2 — Students are able to analyze various types of nutrient–drug interactions based on pharmacokinetic and pharmacodynamic mechanisms and identify risk factors that may affect nutritional status and therapeutic effectiveness.
• CPMK3 — Students are able to evaluate cases of nutrient–drug interactions and determine appropriate nutrition recommendations to minimize interaction risks and support successful patient therapy.
• CPMK4 — Students are able to apply the principles of nutrient–drug interactions appropriately, safely, ethically, and responsibly in solving nutrition-related problems and communicating professionally within nutrition care services.

A course focusing on nutritional needs, nutritional management, and prevention of malnutrition in pregnant women, nursing mothers, infants, and children.

• CPMK1 — Students are able to explain the concepts, nutritional requirements, and nutrition-related problems of mothers and children across different life stages, including preconception, pregnancy, lactation, infancy, and childhood.
• CPMK2 — Students are able to analyze nutritional status, nutritional requirements, growth, and development of mothers and children based on anthropometric data, dietary intake, physiological conditions, and nutritional risk factors.
• CPMK3 — Students are able to conduct nutritional assessments, identify nutrition problems, and design appropriate nutrition interventions for mothers and children based on individual needs and conditions.
• CPMK4 — Students are able to apply effective and empathetic nutrition communication and education skills to mothers, families, and child caregivers according to the characteristics of the target population.
• CPMK5 — Students are able to demonstrate professionalism, empathy, ethical conduct, responsibility, and concern when providing nutrition services and education to mothers and children.

A course studying dietary therapy principles and nutritional management for preventing and treating basic medical conditions.

• CPMK1 — Students are able to explain the basic concepts of dietetics, hospital dietary standards, and the Nutrition Care Process (NCP) based on disease characteristics and patients' nutritional needs.
• CPMK2 — Students are able to analyze patients' nutritional status, energy, and nutrient requirements based on clinical conditions, laboratory/biochemical data, and disease pathophysiology.
• CPMK3 — Students are able to formulate dietary prescriptions, food consistency/texture modifications, and menu plans tailored to patients' nutritional needs and characteristics.
• CPMK4 — Students are able to practice therapeutic diet preparation, enteral formulation, and effectively simulate patient nutrition education and counseling.
• CPMK5 — Students are able to demonstrate a professional, responsible, and empathetic attitude, while respecting cultural diversity and patients' needs in nutrition care services.

A course studying food safety standards, sanitation inspections, quality assurance systems (such as HACCP), and food laws.

• CPMK1 — Students are able to explain the concepts, principles, objectives, parameters, standards, and food quality control systems and their relationship to food safety and public health.
• CPMK2 — Students are able to analyze food quality requirements and parameters, including physical, chemical, microbiological, and sensory characteristics, and their compliance with applicable standards.
• CPMK3 — Students are able to conduct food quality control and evaluation by applying sampling procedures, basic inspection/testing, result interpretation, and accurate identification of quality deviations.
• CPMK4 — Students are able to formulate recommendations for food quality control and improvement actions based on monitoring results while demonstrating accuracy, objectivity, responsibility, discipline, and commitment to food safety.

A course studying worker nutrition requirements to enhance productivity and occupational health.

• CPMK1 — Able to analyze basic concepts, principles, and nutritional risk factors across various industrial sectors.
• CPMK2 — Able to calculate and assess worker energy requirements and nutritional adequacy based on workload types and working environment conditions.
• CPMK3 — Able to evaluate nutritional status and nutrition-related health problems in workers using appropriate nutritional assessment methods.
• CPMK4 — Able to design occupational nutrition intervention programs and food service management systems for workers in accordance with Occupational Safety and Health (OSH) standards.
• CPMK5 — Able to develop and communicate occupational nutrition education and advocacy strategies to enhance worker productivity and well-being.

A course teaching the planning, implementation, and evaluation of community nutrition programs.

• CPMK1 — Analyze basic concepts, situational analysis, public policy, and strategic issues in community nutrition program planning.
• CPMK2 — Design evidence-based nutrition intervention programs that offer solutions and align with target group needs.
• CPMK3 — Manage operational execution, resource allocation, monitoring, and leadership in nutrition program delivery.
• CPMK4 — Evaluate the effectiveness, efficiency, and impact of nutrition programs and formulate sustainable improvement recommendations.

A course guiding students in drafting systematic scientific research proposals.

• CPMK1 — Able to critically identify and formulate research problems in the field of nutrition based on a review of recent scientific literature.
• CPMK2 — Able to design valid and reliable nutrition research methodologies while applying principles of health research ethics.
• CPMK3 — Able to select appropriate nutrition data collection instruments and statistical data analysis techniques aligned with the research objectives.
• CPMK4 — Able to construct a systematic and comprehensive nutrition research proposal draft in accordance with scientific writing guidelines.
• CPMK5 — Able to effectively present and defend the nutrition research proposal in an articulate and accountable manner before an examination committee.

A course studying the management of large-scale food production, distribution, and operational systems.

• CPMK1 — Analyze the concepts and principles of commercial and non-commercial mass foodservice systems based on nutritional, sanitation, and food safety standards.
• CPMK2 — Design menu planning, raw material requirement calculations, and operational budgeting in foodservice systems tailored to target consumers.
• CPMK3 — Manage operational workflows—from receiving, storage, and processing to distribution—by applying HACCP principles and occupational safety standards.
• CPMK4 — Evaluate service quality, human resource management performance, and operational efficiency in foodservice management professionally and sustainably.

A course studying the interaction between nutrition, gene expression, and individual genetic variation.

• CPMK1 — Able to explain the basic concepts of nutrigenomics, nutrigenetics, epigenetics, and the interaction between nutrition and gene expression.
• CPMK2 — Able to analyze the effects of genetic polymorphisms (single nucleotide polymorphisms/SNPs) on nutrient metabolism, nutritional requirements, and the risk of degenerative diseases.
• CPMK3 — Able to design personalized nutrition recommendations based on individual genetic, epigenetic, and metabolic profiles.
• CPMK4 — Able to evaluate the ethical, legal, and social implications (ELSI) of applying genetic testing and nutrigenomics technology in clinical nutrition practice and community health.

A course focusing on strategies to enhance family self-reliance in meeting optimal nutrition needs.

• CPMK1 — Analyze the basic concepts, theories, and models of family and community empowerment in nutrition.
• CPMK2 — Analyze family nutritional problems along with the influencing social, economic, and cultural factors using a participatory approach.
• CPMK3 — Design family nutrition intervention and monitoring programs based on the sustainable utilization of local resources.
• CPMK4 — Apply communication, education, and participatory mentoring techniques to facilitate family nutritional behavior change.
• CPMK5 — Evaluate the effectiveness of family nutrition empowerment programs and formulate policy recommendations while upholding ethics and local wisdom.

An integrated field practice program where students directly apply public health nutrition concepts within community settings and primary healthcare facilities.

• CPMK1 — Ability to conduct community nutrition assessments and diagnoses through collection, processing, and analysis of regional health and nutrition data.
• CPMK2 — Ability to design evidence-based, problem-solving nutrition interventions and community empowerment programs that are responsive to local wisdom.
• CPMK3 — Ability to implement nutrition intervention programs and health education in collaboration with local stakeholders.
• CPMK4 — Ability to monitor and evaluate the performance outcomes and sustainability of community nutrition intervention programs.
• CPMK5 — Ability to demonstrate professionalism, leadership, interdisciplinary teamwork, and adherence to professional nutrition ethics.

A professional hospital internship training students in clinical nutrition care processes, dietary counseling, and inpatient nutritional management.

• CPMK1 — Able to perform comprehensive and structured evidence-based nutrition assessments for patients with various clinical conditions.
• CPMK2 — Able to formulate accurate nutrition diagnoses using the PES (Problem, Etiology, Sign/Symptom) format based on the analysis of nutrition assessment data.
• CPMK3 — Able to design and implement individualized nutrition intervention plans, including diet prescriptions, nutrition education, and counseling tailored to the patient's clinical needs.
• CPMK4 — Able to monitor and evaluate nutrition care indicators and adjust management plans based on patient progress.
• CPMK5 — Able to communicate effectively, document the Nutrition Care Process (NCP) in medical records, and apply professional ethics within interdisciplinary healthcare teams.

A practical field internship in mass food service system management within hospitals, commercial catering, or food institutions.

• CPMK1 — Able to manage and supervise large-scale food service operational systems from planning, ingredient procurement, and processing to distribution based on food service management principles.
• CPMK2 — Able to analyze and design menu cycles based on target consumers' nutritional needs, ingredient availability standards, and budget efficiency (food cost).
• CPMK3 — Able to evaluate and implement quality assurance systems and HACCP (Hazard Analysis Critical Control Point) to ensure food safety, hygiene, and sanitation in food service facilities.
• CPMK4 — Able to demonstrate leadership skills, professional communication, work ethics, and interprofessional teamwork in food service industry/institutional environments.
• CPMK5 — Able to identify operational issues, evaluate food service system efficiency, and recommend evidence-based innovative solutions.

A final undergraduate thesis written by students based on independent research in nutritional science to fulfill bachelor's degree requirements.

• CPMK1 — Able to critically and comprehensively formulate research problems in the field of nutrition based on current scientific literature review.
• CPMK2 — Able to design valid and reliable nutrition research methodologies and apply health research ethics principles.
• CPMK3 — Able to collect, process, and analyze quantitative or qualitative nutrition data using statistical methods and relevant software.
• CPMK4 — Able to synthesize research findings with nutritional theories and empirical evidence into a thesis manuscript and draft scientific article.
• CPMK5 — Able to communicate and defend scientific arguments orally and in writing through thesis defense ethically and professionally.