Profile and Competence

Main Competence

1. Nutrition science development
   • Able to master the principles of nutritional science for solving nutritional problems at the individual, group and level levels
     Public.
   • Able to use the latest technology in the development of nutritional science.
   • Able to apply and develop nutrition science and other related sciences (biomedicine, biomolecular, food)
     tackling nutritional problems for individuals, families and communities.
2. Nutrition problem solving
   • Able to analyze and solve nutritional problems at the individual, family and community levels.
   • Able to evaluate nutritional problem solving at the individual, family and community levels.
   • Able to formulate food products and analyze active components in food ingredients to overcome nutritional problems.
3. Nutrition management and leadership
   • Able to manage education, training and nutrition services based on management principles and
     current and appropriate leadership.
   • Able to synergize various stakeholder interests in the field of nutrition.
   • Able to anticipate the development of nutritional problems in the future and plan strategies to overcome them.
4. Nutrition research development
   • Able to carry out research independently with good and correct methods for the development of nutritional science.
   • Able to disseminate and communicate research results in the field of nutrition at the national or international level.
   • Able to develop new innovations in solving nutritional problems.
   • Able to study the quality of research results and innovation.
5. Nutrition promotion
   • Able to design and develop nutrition and food promotion methods and materials at the individual, family and community levels.
   • Able to design and develop methods, technology and nutritional service ingredients based on ethics and humanities.
   • Able to develop and carry out communication, information and education (IEC) nutrition.
6. Mampu mengembangkan Ilmu Gizi Biomedik
   • Able to develop Biomedical Nutrition as an effort to develop the basics of nutrition.
   • Able to develop molecular nutrition studies.
   • Able to analyze metabolic aspects of nutritional diseases.
7. Tropical eco-marine nutrition
   • Able to plan and develop nutritional studies in tropical and coastal areas.
   • Able to analyze the relationship between nutrition and the environment.
   • Able to analyze the socio-culture of tropical and coastal areas.
   • Able to conduct studies and development of tropical and coastal nutrition through a research approach based on integrity and professionalism and ethics.

SUPPORTING COMPETENCIES

1. Able to develop clinical nutrition.
2. Able to develop clinical nutrition as an effort to improve individual nutrition.
3. Able to understand the pathogenesis of nutritional diseases.
4. Able to understand and apply NCP in every case of disease.
5. Able to analyze and develop individual nutrition service / care methods.
6. Able to develop community nutrition science / program.
7. Able to develop community nutrition science / programs as an effort to improve group / community nutrition.
8. Able to analyze the results of monitoring of certain nutritional status in order to develop coping programs at the community level.
9. Able to analyze the role of nutrition in each life cycle and understand the various disorders that can occur in the life cycle.

OTHER COMPETENCIES

1. Able to assess the role of microbiota in the digestive tract and how it affects health.
2. Able to assess the role of nutrition in patients with special needs and to prepare dietary recommendations for patients with special needs.
3. Able to study philosophy and concepts and physiology of growth and development and integrate philosophy and concepts as well philosophy of growth and development in public health service programs.
4. Able to analyze the principles of food processing technology and the development of processed food products and their use for intervention in nutritional problems.
5. Able to develop formulas for nutritional interventions.
6. Able to analyze the fulfillment of nutritional needs in a disaster.
7. Able to analyze the fulfillment of the nutritional needs of sportsmen.
8. Able to carry out molecular analysis using molecular tools and techniques to be used in research in the field of molecular nutrition Able to study the role of nutrients in physiological changes during the aging process, nutritional needs, development of nutritional problems and disease during the aging process and the factors that influence and interventions to resolve nutritional problems during the aging process.
9. Able to study the structure, composition and functional properties of key components in food and their effects on the quality of food products and the reaction mechanisms of food components during storage and processing and their effects on the quality of food products, including nutrition and sensory properties.
10. Able to apply management in controlling food quality.

 

The Roles and Functions of the Graduates of the Master of Nutrition Science Study Program, Undip are as follows :