Nutrition Associate Expert (Ahli Madya or Ahli Madya Gizi or Ahli Madya Kesehatan)
Title abbreviations according EYD
:
A.Md. or A.Md.Gizi or A.Md.Kes.
Title abbreviations are popular (used public)
:
AMd. or AMd.Gizi or AMd.Kes.
PTS organizers
:
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Study Period & Study Load (Credits) :
SMA/SMU, SMK graduates, equivalent proceed to D3 Gizi
Study Load = 110 - 116 sks
Study Period = 6 semester
D2, D1 graduates, transfer proceed to D3 Gizi
Study Load = Calculated from remaining credits
Study Period = Calculated remaining credits
Curriculum / Subjects Courses
:
See below
Prospectus (Objectives, Competencies, Job Prospects / Career Graduates)
:
See below
Title/mention above is a title often used (not necessarily used PTS).
Regarding title (for S1, S2, S3) or mention (for diploma) which is used by universities in Indonesia currently has no standard (not standard) again, although the government has made the rules, but most colleges only obey some of the rules the. It can not be blamed, because the development of the science group is very rapid and led to new branches of science which is an integration of several scientific groups, making it difficult for universities to classify these branches of the science group that created the government.
Similarly, by making short title / mention such, people tend to create their own abbreviations that are even more popular than EYD Indonesian rule.
Below given curriculum / course and prospectus (competency, job prospects / career graduates, etc.). For subjects study program of presented here is a slice (and some combination) of a college curriculum, so it is possible some no elective courses at the college, or the slightly different name of his courses.
Prospectus of D3 Nutrition
Educational Objectives of Study Program D3 Nutrition
Produce graduates who have the ability to:
Nutrition Consultation.
Managing diet according to condition the client / patient.
Assessing the nutritional quality of food products.
Managing the implementation of many food systems / institutions, in a hospital or non-hospital.
Utilizing foodstuffs with various technologies.
Competencies of Graduates of D3 Nutrition
D3 Nutrition graduates equipped with the knowledge, professional ethics, skills and abilities as follows.
Conducting counseling, consulting and training in nutrition.
Able to implement nutrition care clinic.
Able to carry out the implementation of institutional food / mass.
able to improve the quality of food.
Able to conduct applied research (mini resech).
Able to analyze the nutritional status of the community.
Able to carry out community nutrition intervention.
Having the ability and skills as an educator / instructor / trainer / nutrition consultant.
Having the ability to perform self-assessments to prepare a portfolio for professional development and participate in continuing education activities.
Able to participate in the process of legislative policy and public policies that affect food, nutrition and health care.
Being able to use the latest technology in information and communication activities.
Able to document the activities of nutrition services.
Able to conduct nutrition education in supervised practice activities.
Able to educate patients / clients in the context of health promotion, disease prevention and nutrition therapy for uncomplicated conditions.
Able to implement nutrition education and training for the target group.
Able as a resource in the unit supervisor of nutrition services include finance, human resources, facilities and nutrition services.
Able as a production supervisor foods that meet nutritional adequacy, cost and acceptance.
Able to develop and or modify the recipe / formula ( develop and improve the quality of food recipes and formulas .
Able to develop food standards ( translate to the nutritional needs of food / menu ) for the target group .
Able to prepare the menu for the target group .
Being able to test the flavor / food organoleptic test .
Able to supervise the procurement and distribution of food ingredients and food transportation .
Able to supervise / oversee safety and sanitation problems in the implementation of food ( food industry ) .
Able to conduct nutritional screening (nutrition screening ) on the client / patient individually .
Able to actively participate in the preparation of operational plans and budget institutions .
Able to participate in the business or operational plan development
Able to actively participate in product marketing nutrition services .
Able to actively participate in the development and utilization of human resources in nutrition services .
Able to actively participate in the management of facilities and infrastructure nutrition services .
Able to change diet plans .
Able to participate in a conference to discuss the health care team and plan of repatriation therapy clients / patients .
Able to carry out nutritional screening / screening and nutritional status of the population or community groups .
Able to help assess the nutritional status of the population and / or community groups .
Able to implement nutrition care for clients in accordance culture and beliefs of various age groups ( depending on the level of nutritional care age groups ) .
Able to participate in programs of health promotion / disease prevention in the community .
Able to participate in the development and evaluation of food and nutrition programs in the community .
Able to perform nutritional assessment ( nutritional assessment) patients without complications ( with common health conditions , such as hypertension , heart disease, obesity ) .
Able to assist in the assessment of nutrition (nutritional assessment) in patients with complications (a complex health condition, such as kidney disease, multi-system organ failure, trauma).
Able to help plan and implement nutrition care plans of patients.
Able to conduct monitoring and evaluation of nutrition / feeding the patient.
Able to participate in the election of enteral formula as well as monitoring and evaluation of provision.
Able to actively participate in the assessment and development of educational materials for target groups.
able to apply new knowledge and skills in nutrition service activities.
Able to actively participate in the improvement of service quality or customer satisfaction for dietetic practice.
Able to participate in the development and performance measurement in nutrition services.
Able to participate in the process of structuring and organization development.
Able to actively implement and sustain community food and nutrition programs.
Able to participate in the determination of nutritional care costs.
etc.
General competence Associate Expert Nutrition is having quality and intellectual integrity; highly competitive both academically and morally; able to adjust to the changes; realize that science is always advancing and evolving; able to browse and obtain scientific information / engineering; know how and can constantly learning; handling each problem, was able to uncover the structure and core issues and set priorities stages of completion; know and can take advantage of the usefulness of mathematics and information technology can apply science and knowledge; proficient and skilled in the field of nutrition; able to complete logical problems, utilizing the data / information available; able to use these concepts to explain things that are not / less clear; able to work independently and effort; able to actively participate in the working group; able to communicate with experts in the field other skills and utilize their help; able to effectively utilize the resources available; able to start forming units pioneering entrepreneur in the field of nutrition, able to follow new developments in the field of nutrition, conduct research, or to follow the course of study at the next level.
Profession and Career Graduates of D3 Nutrition
Associate Expert Nutrition can work and career as associate nutrition expert, nutrition researcher, educator or counselor nutrition, quality of food and beverage supervisor, or management employee of nutrition at:
Government Agencies, such as hospitals, health centers, health authorities, etc..
Provision of food for institutions, such as dorms, Hotels, Hospitals, Offices, Catering, Catering, Sports, Jemaah Candidate Haji, etc.
Food Industry, such as Bogasari, Indofood, Sari Husada, Nestle, Japfa, etc..
Non goverment Organization (NGO) engaged in the improvement of nutrition and nutritional vulnerable groups, such as UNICEF, FAO, WHO.
State or Private Educational Institutions: State Universities / Private Schools, Institutions Training / Course.
Fitness centers: Gym, Fitness, Sports Center, and so on.
Research institutions, independent laboratories, and so on.
Etc.
Being Entreprenuer (entrepreneurs) are insightful information and communication technology, with established businesses Nutrition Consultant for special diets (diabetes patients, heart patients, etc.), to fitness centers, to the provision of food for institutions, such as hostel, Hotel, Hospital , Office, Catering, Catering, Sports, Jemaah Candidate Haji, etc.
D3 Nutrition Courses
* = Elective Courses SKS = Semester Credit Units T = Theory P = Practice / Laboratory / Clinical / Field
Courses
SKS
T
P
Anatomy Physiology
2
1
1
Indonesian
2
2
-
English I
2
1
1
English II
2
1
1
English III *
2
1
1
English IV *
2
1
1
Nutritional Biochemistry
3
1
2
Basic Management
2
1
1
Basic dietetics
3
1
2
Advanced dietetics
3
1
2
Nutritional Epidemiology
2
1
1
Professional Ethics
2
1
1
Nutrition In Life Cycle
3
1
2
Basic Culinary Nutrition
2
1
1
Advanced Culinary Nutrition
3
1
2
Food Materials Science (IBM) Basic
2
1
1
Food Materials Science (IBM) Next
2
1
1
Basic Nutritional Sciences
3
1
2
Public Health Sciences
2
1
1
Advanced Science and Technology Food, Nutrition and Health
2
1
1
Scientific Writing (KTI) Basic
2
-
2
Scientific Writing (KTI) Next
2
-
2
Entrepreneurship
2
1
1
Analytical Chemistry
2
1
1
Food Chemistry
3
1
2
Basic Computer
3
1
2
Applied Computer
2
1
1
Courses
SKS
T
P
Communication
2
1
1
Care Management Clinical Nutrition (MAGK)
3
-
3
Nutrition Intervention Management (MIG)
2
-
2
Nutrient Management Planning Society (MPGM)
1
-
1
Food Management System Implementation (MSPM)
3
-
3
Food Management System Implementation (MSPM) Basic
2
1
1
Food Management System Implementation (MSPM) Pricing & K3
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