CURRICULUM OF EDUCATION PROGRAM FOR UNDIP NUTRITION CLINICAL SPECIALIST
| CODE | MAIN STUDY MATERIALS |
Depth level |
||
| Cognitive | Psychology | Affective | ||
| U1 | Basic clinical nutrition | 5 | 4 | 4 |
| U2 | Advanced clinical nutrition | 5 | 4 | 4 |
| CODE | SUPPORTING STUDY MATERIALS |
Depth level |
||
| Cognitive | Psychology | Affective | ||
| P1 | Anatomy | 5 | 4 | 4 |
| P2 | Physiology | 5 | 4 | 4 |
| P3 | Biochemistry | 5 | 4 | 4 |
| P4 | Pharmacology | 5 | 4 | 4 |
| P5 | Internal Medicine | 5 | 4 | 4 |
| P6 | Surgery | 5 | 4 | 4 |
| P7 | Pediatric | 5 | 4 | 4 |
| P8 | Neurology | 5 | 4 | 4 |
| P9 | ENT-HN | 5 | 4 | 4 |
| P10 | Obstetrics and gynecology | 5 | 4 | 4 |
| P11 | Food Science | 5 | 4 | 4 |
| P12 | Research methodology | 5 | 4 | 4 |
| P13 | Clinical Pathology | 5 | 4 | 4 |
| P14 | HACCP | 5 | 4 | 4 |
| CODE | OTHER STUDY MATERIALS
|
Depth level |
||
| Cognitive | Psychology | Affective | ||
| L1 | Philosophy of Science
|
5 | 4 | 4 |
| L2 | Statistics
|
5 | 4 | 4 |
| L3 | Communication
|
5 | 4 | 4 |
| L4 | Management
|
5 | 4 | 4 |
| L5 | Morals
|
5 | 4 | 4 |
| Course CODE | Course Name | Type of Subject | |
| Core | Institutional | ||
| DSG41620 | Introduction to Clinical Nutrition | √ | |
| DSG41621 | Nutritional aspects of the immune system and infection (basic) | √ | |
| DSG41622 | Nutritional aspects of hematology and cardiovascular (basic) | √ | |
| DSG41623 | Nutritional aspects of the respiratory system (basic) | √ | |
| DSG41624 | Nutritional aspects of kidney function system (basic) | √ | |
| DSG41625 | Nutritional aspects of the gastrointestinal system (basic) | √ | |
| DSG41626 | Nutritional aspects of the endocrine and metabolic system (basic) | √ | |
| DSG41627 | Nutritional aspects of the hepatobiliary system and pancreas (basic) | √ | |
| DSG41628 | Nutritional aspects of the nervous system (basic) | √ | |
| DSG41629 | Aspects of nutrition in pediatrics (basic) | √ | |
| DSG41630 | Nutritional aspects of geriatrics (basic) | √ | |
| DSG41631 | Nutritional aspects of malignancy (basic) | √ | |
| DSG41632 | Aspects of nutrition in intensive care and critical illness (basic) | √ | |
| DSG41633 | Aspects of nutrition in perioperative (basic) | √ | |
| DSG41634 | Nutritional aspects of the immune system and infection (advanced) | √ | |
| DSG41635 | Hematology and cardiovascular sciences (continued) | √ | |
| DSG41636 | Aspects of nutrition in the respiratory system (continued) | √ | |
| DSG41637 | Nutritional aspects of the kidney function system (continued) | √ | |
| DSG41638 | Nutritional aspects of the gastrointestinal system (continued) | √ | |
| DSG41639 | Nutritional aspects of the endocrine and metabolic systems (continued) | √ | |
| DSG41640 | Nutritional aspects of the hepatobiliary system and pancreas (continued) | √ | |
| DSG41641 | Aspects of nutrition in neuroscience (continued) | √ | |
| DSG41642 | Aspects of nutrition in pediatrics (continued) | √ | |
| DSG41643 | Aspects of nutrition in geriatric science (continued) | √ | |
| DSG41644 | Aspects of nutrition in the field of oncology (continued) | √ | |
| DSG41645 | Aspects of nutrition in intensive care and critical illness (advanced) | √ | |
| DSG41646 | Aspects of nutrition in the perioperative period (continued) | √ | |
| DSG41647 | Applied nutrition science to the immune system and infection | √ | |
| DSG41648 | Applied nutrition science in the field of hematology and cardiovascular | √ | |
| DSG416249 | Applied nutrition science to the respiratory system | √ | |
| DSG41650 | Applied nutrition science in the field of nephrology | √ | |
| DSG41651 | Applied nutrition science to the gastrointestinal system | √ | |
| DSG41652 | Applied nutrition science to the endocrine and metabolic systems | √ | |
| DSG41653 | Applied nutrition science to the hepatobiliary system and pancreas | √ | |
| DSG41654 | Applied nutrition science in the field of neurology | √ | |
| DSG41655 | Applied nutrition science in the field of pediatrics | √ | |
| DSG41656 | Applied nutrition science in the field of Geriatrics | √ | |
| DSG41657 | Applied nutrition science in the field of oncology | √ | |
| DSG41658 | Applied nutrition science in intensive care and critical illness | √ | |
| DSG41659 | Applied nutrition science during perioperative period | √ | |
| DSG41660 | Applied hospital nutrition management (nutrition installation) | √ | |
| DSG41661 | Nutritional therapy in lung disease (pulmonology) | √ | |
| DSG41662 | Nutritional therapy in tropical infectious diseases | √ | |
| DSG41663 | Nutritional therapy in renal disorders (nephrology) | √ | |
| DSG41664 | Nutritional therapy in metabolic endocrine disorders | √ | |
| DSG41665 | Nutritional therapy in gastroenterohepatology disorders | √ | |
| DSG41666 | Nutritional therapy in hemato-oncology disorders | √ | |
| DSG41667 | Nutritional therapy in geriatrics | √ | |
| DSG41668 | Nutritional therapy in heart and blood vessel disorders | √ | |
| DSG41669 | Nutritional therapy in surgical patients | √ | |
| DSG41670 | Nutritional therapy in obstetric gynecology midwives | √ | |
| DSG41671 | Nutritional therapy in pediatrics | √ | |
| DSG41672 | Nutritional therapy in neurological disorders (neurology) | √ | |
| DSG41673 | Nutritional therapy for ear-nose-throat disease | √ | |
| DSG41674 | Nutritional therapy for diseases of the skin & genitals | √ | |
| DSG41675 | Nutritional therapy for critical illness and intensive care | √ | |
| DSG41676 | Nutritional therapy in outpatient polyclinic | √ | |
| DSG41677 | Final Project | √ | |
PRODI: Clinical nutrition
Type: Profession Level: 8- Specialist 1
ATTITUDE
A1. Devoted to God Almighty and able to show religious attitudes;
A2. Upholding human values in carrying out duties based on religion, morals and ethics;
A3. Contributing to improving the quality of life in society, nation, state and civilization based on Pancasila;
A4. Acting as citizens who are proud and love the country, have nationalism and a sense of responsibility to the state and nation;
A5. Respect the diversity of cultures, views, religions and beliefs, as well as the original opinions or findings of others;
A6. Work together and have social sensitivity and care for the community and the environment;
A7. Obey the law and discipline in social and state life;
A8. Internalizing academic values, norms and ethics;
A9 Demonstrate an independent attitude of responsibility for work in their field of expertise;
A10. Internalize the spirit of independence, struggle and entrepreneurship.
PRODI: Clinical nutrition
Type: Profession Level: 8 – Specialist
GENERAL SKILLS
PU1. Able to work in the main field of expertise / profession for specific and complex types of work and have work competencies that are at least equivalent to the professional competency standards that apply nationally / internationally;
PU2. Able to make independent decisions in carrying out professional work based on logical, critical, systematic, creative and comprehensive thinking;
PU3. Able to communicate the results of studies, criticisms, appreciations, arguments, or innovative works that are beneficial for professional development, entrepreneurship and human benefit, which can be accounted for scientifically and professional ethics to the general public through various forms of media
PU4. able to critically evaluate work results and decisions made in carrying out professional work d. able to critically evaluate work results and decisions made in carrying out their work by oneself and by colleagues; either by himself, colleagues, or the institutional system;
PU5. Able to improve his professional expertise in a specific field through training and work experience by taking into account the latest in his professional field at the national, regional and international levels;
PU6. Able to improve the quality of resources for the development of organizational strategic programs;
PU7. able to lead a work team to solve problems both in their professional field and problems that are wider than their professional field;
PU8. able to work together with other professions of the same level or not in solving complex work problems related to their professional field;
PU9. able to develop and maintain networks with professional communities and their clients;
PU10. able to be responsible for work in his / her professional field in accordance with the professional code of ethics;
PU11. able to increase the learning capacity independently and the team under his / her responsibility;
PU12. able to contribute to the evaluation or development of national policies in order to improve the quality of professional education or to develop national policies in their professional fields; and
PU13. able to document, store, audit, secure, and retrieve data and information for the purposes of developing the results of their professional work.
PRODI: Clinical nutrition
Type: Profession
Level: 8- Specialist SPECIAL SKILL
PK1. Knowledgeable and skilled in the field of clinical nutrition in carrying out community service in a promotional, preventive, curative and rehabilitative manner.
PK2. Knowledgeable, skilled, having attitude and dedication in implementing health services to reduce the prevalence of malnutrition (under nutrition, excess, or nutritional imbalance)
PK3. Able to analyze, formulate, diagnose and recommend or implement management / management of clinical nutritional problems based on pathophysiology and disease manifestations according to needs, both at the individual and community level
PK4. Competence of academic-specialized professionals to provide health services, especially in the field of clinical nutrition
PK5. Knowledgeable and skilled in carrying out research in the field of clinical nutrition by upholding research ethics
PK6. Able to develop knowledge and skills by using learning resources in accordance with advances in science and technology leading to the highest academic level
PK7. Able to develop professionalism by being open and responsive to changes and advances in science and technology related to clinical nutrition, cellular and biomolecular nutrition
PK8. Able to plan, implement, evaluate nutritional conditions and determine prognosis using the basis of clinical nutrition science, technology and the latest research
PK9. Ability to plan, implement, and evaluate nutrition education for patients
PK10. Able to carry out consultation and cooperation activities in the field of clinical nutrition services and research with other medical fields, government institutions or non-governmental organizations at home and abroad.
PRODI: Clinical nutrition
Type: Profession, Level: 8-Specialist
MASTER OF KNOWLEDGE
K1. Mastering the concept of determining nutritional status, nutritional screening in accordance with existing theories to establish a nutritional diagnosis
K2. Mastering the principles of nutritional therapy and enteral feeding techniques to patients to improve patient outcomes and reduce patient morbidity and mortality based on evidence based
K3. Mastering the latest principles and guidelines for parenteral nutrition to patients in order to meet the nutritional needs of patients
K4. Mastering knowledge of the latest and latest patient condition therapy evaluation techniques for patient safety and shortening the patient’s stay