Learning Outcomes of the Bachelor of Nutrition Programme
Attitude (A)
LO 1: Demonstrating compliance with religious values, general norms, values upheld by society, and professional ethics concerning the application of knowledge in nutrition.
LO 2: Performing academic and professional practices concerning the application of knowledge in the nutrition field as specified by the law and professional ethics.
General Skills (GS)
LO 3: Applying logical, critical, systematic, and innovative thinking in developing or implementing science and technology that regards and applies humanistic values in line with their field of expertise.
LO 4: Writing academic reports and rediscovering data to ensure validity and prevent. plagiarism in their field of expertise based on scientific research in producing solutions, ideas, designs, or criticisms.
LO 5: Performing the self-evaluation process of the workgroup under their responsibility and managing to study independently.
Knowledge (K)
LO 6: Mastering the basic theory of food and nutrition, biomedicine, pathophysiology, humanities, research, public health, and knowledge of nutritionists’ services and authorities in the national health system and the national food and nutrition security system.
LO 7: Mastering the theoretical concepts of in-depth dietetics to formulate solutions to nutritional problems of individuals, groups, and communities through nutritional status assessment.
LO 8: Mastering the basics, substances, and skills of science in the nutrition field and identifying, understanding, explaining, and formulating ways to solve nutritional problems.
Specific Skills (SS)
LO 9: Explaining and thinking broadly (meta-cognitively) on basic theory, nutrition science and technology, and related sciences, conducting research in the nutrition field, and disseminating the results.
LO 10: Communicating effectively using media and methods according to target characteristics in counseling services, nutrition education, and dietetics to handle nutritional problems of individuals, groups, and communities based on the results of the nutrition diagnosis.
LO 11: Applying nutritional science and technology then making decisions in solving nutritional problems of individuals, groups, and communities through assessment of nutritional status and related factors.
LO 12: Developing and managing promotive, preventive, curative, and rehabilitative nutrition services, and adapting to resource-limited settings.
LO 13: Working in a team, being responsible for independent or group work results, and having a critical attitude, empathy for clients, and teamwork at the organization’s internal and external levels.
LO 14: Designing, managing, and developing business plans for programs, products, or services, including budget development, staffing and facility requirements, equipment, and supplies in food services by applying nutrition and management concepts.
