(Curriculum 2016)
1. Attitude
1.a. Piety to God and be able to show religious attitude.
1.b. Uphold human values in carrying out duties based on religion, morals, and ethics.
1.c. Demonstrate Pancasila’s values, contribute in the improvement of community life quality and the nation-state civilization.
1.d. Contribute as a good and proud citizen with strong nationalism to the interest of the nation-state.
1.e. Respect the culture diversity, view, religious, beliefs, other people’s opinion, and also scientific inventions.
1.f. Be able to work cooperatively, showing the social sensitivity and empathy to the community and environment.
1.g. Demonstrate high-level discipline attitude, obeying community norm and national laws.
1.h. Demonstrate the concept of academic ethics and integrity.
1.i. Be responsible and accountable in carrying professional practice.
1.j. Demonstrate the concept of independent and entrepreneurial practice.
Synthesis version:
S1. Able to learn and practice Pancasila values in every aspect of life.
S2. Able to live and practice the principles of academic integrity, ethics and professionalism as well as an entrepreneurship.
2. Knowledge
2.a. Understand the concept of academic integrity in general and the concept of plagiarism in particular, in terms of the type, the consequences of the offense, and its prevention efforts.
2.b. Demonstrate the concept of food and nutrition science, bio-medic, pathophysiology, the principals of communication, management, social science, humanities, and culinary arts and have the ability to apply in Nutrition Care Process, Medical Nutrition Therapy, Nutrition Support, and Nutrition Surveillance to manage nutrition care as an independent dietitian in any given conditions.
2.c. Understand the concept of nutrition metabolism in the cellular and molecular level.
2.d. Understand the concept of nutrition care process in the clinical setting.
2.e. Understand the concept of nutrition care management in the community setting.
2.f. Understand the concept of food service management.
2.g. Understand the concept of functional food formulation.
Synthesis version:
P1. Understand the concept and application of the principle of academic integrity.
P2. Understand the concepts, applications, and development of nutrition, food, biomedical, molecular, pathophysiology, communication, management, socio-humanities and culinary arts in nutrition practice and research both independently and in groups in various conditions.
P3. Understand the concept of service management and carry out nutrition care in health service facilities, the community and mass food delivery institutions.
3. General Skills
3.a. Plan and organize nutrition care service in general and emergency setting.
3.b. Plan and organize related resources in overcoming nutritional problems for individuals, groups, communities (those experiencing under-nutrition, overweight and nutrition-related diseases) with minimal risk, through accurate nutritional diagnosis, diet therapy through promotive, preventive, curative and rehabilitative efforts as well as appropriate nutritional counseling.
3.c. Have the ability to conduct applied research in nutrition care service to develop professional decision making to improve service quality and accountable manner in accordance with the code of ethics and standards of the nutrition profession.
3.d. Perform positive and emphatic attitude in carrying out professional tasks and demonstrate effective communication.
3.e. Have the ability to manage self-evaluation and life-long learning.
3.f. Demonstrate professionalism, harmonic collaboration and teamwork in multidisciplinary team as regulated by Nutrition Association.
Synthesis version:
KU1. Able to design and manage nutrition services for individuals, groups and communities in various conditions in promotive, preventive, curative and rehabilitative contexts.
KU2. Able to apply the principles of effective communication and professionalism in providing nutrition services to the community and collaborating in multidisciplinary teams.
KU3. Able to conduct research in the field of nutrition that meets the principles of academic integrity and encourages lifelong learning.
4. Specific Skills
4.a. Able to work in the main area of expertise for a specific job title and have working competencies that are at least equivalent to the professional competency standards.
4.b. Able to make independent decisions in carrying out professional work based on logical, critical, systematic, and creative thinking.
4.c. Able to communicate thoughts/arguments or innovative works that are beneficial for professional development and entrepreneurship, which can be scientifically accounted to the public, especially the professional community.
4.d. Able to critically evaluate work results and decisions made in work by themselves and by colleagues.
4.e. Able to improve their professional skills in specific fields through training and work experience.
4.f. Able to improve the quality of resources for the development of organizational strategic programs.
4.g. Able to lead a work team to solve problems in the field of profession.
4.h. Able to work together with other professions in the same field in solving work problems in the field of profession.
4.i. Able to develop and maintain a working network with the professional community and its clients.
4.j. Able to be responsible for work in the field of profession in accordance with the professional code of ethics.
4.k. Able to increase the capacity of learning independently.
4.l. Able to contribute to the evaluation or development of national policies in order to improve the quality of professional education or the development of national policies in the field of profession.
4.m. Able to document, store, audit, secure, and retrieve data and information for the purposes of developing professional work results.
4.n. Able to adapt, work together, create, contribute, and innovate in applying science to social life and play a role as a citizen of the world with a global outlook.
4.o. Able to uphold academic integrity in general and prevent the practice of plagiarism.
4.p. Able to use information technology in the context of scientific development and implementation of areas of expertise.
4.q. Able to use at least one international language for oral and written communication.
Synthesis version:
KK1. Able to conduct nutritional practices according to the standard of competence and profession ethic codes both individually and in teams.
KK2. Able to communicate scientific ideas, critical evaluation, and innovative creations to support the development of nutritional science and practice, decision making, and life-long learning.
KK3. Able to implement managerial functions and leadership in accordance with profession and competences.
KK4. Able to review and develop sciences which contribute to improve the practice of nutritionists, strategic programme and policy at global level in accordance to academic integrity.
KK5. Able to utilize information technology and international language in skills development and implementation.
