THE NATIONAL QUALIFICATIONS FRAMEWORK–BASED CURRICULUM
UNDERGRADUATE NUTRITION SCIENCE PROGRAM
FACULTY OF HEALTH SCIENCES |
UNIVERSITAS PAHLAWAN TUANKU TAMBUSAI |
|
No |
Course Code |
Courses |
Credits |
Lec |
Lab |
1st Semester |
1 |
UPGZ.001 |
Religions and Ethics |
2 |
2 |
|
2 |
GZ.103 |
Anatomy |
2 |
2 |
|
3 |
UPGZ.002 |
National Indonesian Language (Bahasa Indonesia) |
2 |
2 |
|
4 |
GZ104 |
English |
2 |
2 |
|
5 |
GZ.101 |
Biology |
3 |
2 |
1 |
6 |
UPGZ.004 |
Civic Education |
2 |
2 |
|
7 |
GZ.102 |
Organic and Inorganic Chemistry |
3 |
2 |
1 |
8 |
GZ.105 |
Mathematics |
2 |
2 |
|
9 |
UPGZ.003 |
Pancasila Education |
2 |
2 |
|
|
|
|
20 |
18 |
2 |
2nd Semester |
1 |
GZ.206 |
Professional English |
2 |
2 |
|
2 |
GZ.207 |
Bioethics |
2 |
2 |
|
3 |
GZ.202 |
Principles of Nutrition Science |
3 |
2 |
1 |
4 |
GZ.201 |
Physiology |
3 |
2 |
1 |
5 |
UPGZ.005 |
Entrepreneurship |
2 |
2 |
|
6 |
GZ.205 |
Introduction to Communication |
3 |
2 |
1 |
7 |
GZ.203 |
Introduction to Psychology |
2 |
2 |
|
8 |
GZ.204 |
Introduction to Sociology |
2 |
2 |
|
|
|
|
19 |
16 |
3 |
3rd Semester |
1 |
GZ.301 |
Principles of Nutritional Biochemistry |
2 |
2 |
|
2 |
GZ.307 |
Principles of Culinary |
3 |
2 |
1 |
3 |
GZ.308 |
Principles of Management |
2 |
2 |
|
4 |
GZ.302 |
Nutrition in the Cycle of Life |
3 |
2 |
1 |
5 |
GZ.305 |
Food Materials Science |
3 |
2 |
1 |
6 |
GZ.409 |
Public Health |
2 |
2 |
|
7 |
GZ.309 |
Computer Science |
2 |
2 |
|
8 |
GZ.304 |
Introduction to Anthropology |
2 |
2 |
|
9 |
GZ.303 |
Nutritional Status Assessment |
3 |
2 |
1 |
10 |
GZ.306 |
Basic Statistics |
2 |
2 |
|
|
|
|
24 |
20 |
4 |
4th Semester |
1 |
GZ.403 |
Food Nutrition Analysis |
3 |
2 |
1 |
2 |
GZ.408 |
Principles of Nutritional Epidemiology |
2 |
2 |
|
3 |
GZ.404 |
Dietetics of Infectious Diseases and Deficiency |
3 |
2 |
1 |
4 |
GZ.402 |
Sports Nutrition |
2 |
2 |
|
5 |
GZ.407 |
Energy Metabolism and Macro Nutrition |
2 |
2 |
|
6 |
GZ.401 |
Pathophysiology of Infectious Diseases |
2 |
2 |
|
7 |
GZ.406 |
Nutrition Education |
3 |
2 |
1 |
8 |
GZ.405 |
Food Consumption Assessment |
3 |
2 |
1 |
9 |
GZ.410 |
Food Technology |
2 |
2 |
|
|
|
|
22 |
18 |
4 |
5th Semester |
1 |
GZ.507 |
Food and Nutrition Data Analysis |
3 |
2 |
1 |
2 |
GZ.503 |
Dietetics of Non-Communicable Diseases |
3 |
2 |
1 |
3 |
GZ.505 |
Advanced Nutritional Epidemiology |
2 |
2 |
|
4 |
UPGZ.006 |
Community Service (KKN) |
3 |
2 |
1 |
5 |
GZ.504 |
Food Service Industry Management |
3 |
2 |
1 |
6 |
GZ.502 |
Micronutrient Metabolism |
2 |
2 |
|
7 |
GZ.501 |
Pathophysiology of Non-Communicable Diseases |
2 |
2 |
|
8 |
GZ.506 |
Communication Media Development |
3 |
2 |
1 |
9 |
GZ.508 |
Food Experiments |
2 |
2 |
|
|
|
|
23 |
18 |
5 |
6th Semester |
1 |
GZ.604 |
Food and Nutrition Economics |
2 |
2 |
|
2 |
GZ.606 |
Ethics of the Nutrition Profession |
2 |
2 |
|
3 |
GZ.610 |
Nutritional Value Evaluation |
2 |
2 |
|
4 |
GZ.605 |
Nutrition of Pregnant and Breastfeeding Women |
2 |
2 |
|
5 |
GZ.611 |
Food and Nutrition Entrepreneurship |
2 |
2 |
|
6 |
GZ.603 |
Nutrition Consultation |
3 |
2 |
1 |
7 |
GZ.602 |
Nutrition Program Management |
2 |
2 |
|
8 |
GZ.601 |
Nutrition Research Methodology |
3 |
2 |
1 |
9 |
GZ.608 |
Business Motivation |
2 |
2 |
|
10 |
GZ.607 |
Food and Nutrition Planning |
2 |
2 |
|
|
|
|
22 |
20 |
2 |
7th Semester |
1 |
GZ.701 |
Dietetic Practices |
4 |
|
|
2 |
GZ.702 |
Community Nutrition Practices |
3 |
|
|
3 |
GZ.703 |
Food Service Industry Management Practices |
2 |
|
|
|
|
|
9 |
|
|
Semester VIII |
1 |
GZ.801 |
Thesis |
6 |
6 |
|
|
|
|
|
|
|
The Total Credit Hours |
145 |
|
|
|
|
|
|
|
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