PROFILE

The S1 Nutrition Study Program is a study program in the scope of the Faculty of Health University of Mitra Indonesia, established in June 2018. The S1 Nutrition study program is under the auspices of the Lampung Mitra Foundation established in 2018 based on the Ministry of Research and Technology Decree Number 518/KPT/I/2018. The Nutrition S1 study program is managed based on the vision, mission, targets and objectives according to the development of science and technology.

COMPETENCIES

1. Able to make the right decision on the assessment of the nutritional status and food security of individuals, groups, and the community (Nutrition Intervention and Food Services Skill).
2. Able to carry out nutritional services and interventions for individuals, groups, and communities through cross -sectoral, cross -disciplinary, and cross -professional cooperation to solve nutritional problems (Nutrition Intervention and Food Services Skill) (Profile Manager, Care Provider).
3. Able to examine the implications of the development or implementation of technology science that pay attention to and apply the value of humanities in accordance with their expertise based on the rules, procedures, and scientific ethics in order to produce solutions, ideas, designs, or art criticism, compile scientific descriptions of the results of the study in the form of a thesis or report The final project, and upload it on the college page.
4. Develop a scientific description of the results of the study above in the form of a thesis or final project report, and upload it on a college page.
5. Able to make decisions appropriately in the context of problem solving in the field of expertise, based on the results of information and data analysis.
6. Able to maintain and develop networks with supervisors, colleagues, colleagues both inside and outside the institution.
7. Able to be responsible for achieving group work and supervising and evaluating the completion of work assigned to workers who are under their responsibilities.
8. Able to carry out a self -evaluation process of working groups under their responsibilities, and able to manage learning independently.
9. Able to document, store, secure, and rediscover data to ensure validity and prevent plagiarism.
10. Able to plan and develop or implement technology -based nutritional entrepreneurship by applying the value of independence consisting of the preparation of proposals to technology -based entrepreneurial applications and project evaluation.
11. Able to establish partnerships in developing the economy in the field of nutrition by applying science and technology in applying communication values.

CONCENTRATION

1. Able to make the right decision on the assessment of the nutritional status and food security of individuals, groups, and community (Nutritional Assessment Skill).
2. Able to carry out nutritional services and interventions for individuals, groups, and communities through cross -sectoral, cross -disciplinary, and cross -professional cooperation to solve nutritional problems (Nutrition Intervention and Food Services Skill) (Profile Manager, Care Provider).
3. Able to carry out research and update themselves in the development of science and technology in the field of nutrition (research and appraisal skill).
4. Able to carry out advocacy activities in dealing with nutritional problems (advocacy skills).
5. Able to be responsible for the results of independent work or groups in working in the field of nutrition and being critical and empathy for clients and work teams at the internal and external level of the organization (Profile Community Leader).
6. Able to develop promotive, preventive, curative, and rehabilitative nutrition services and be able to adapt to limited resource conditions. Able to design and manage nutritional education using media and methods according to target characteristics.

CLASS PROGRAM

Regular Class Program (Monday - Friday) (08.00-17.00)

Non-regular class program (Monday-Friday) (16.00-22.00)

VISION

Producing graduates with excellence in the field of food nutrition with knowledge and technology, entrepreneurship and competent in building partnerships in 2039.

MISSION

1. Carry out quality education and teaching in accordance with science and technology in the field of nutrition.
2. Carry out research in accordance with the development of science and technology and contribute to the development of nutrition.
3. Implement and develop community service by applying science and technology and entrepreneurship in the field of nutrition.
4. Developing partnership networks at the national and international level.

ADVANTAGES

Food Nutrition

CURRICULUM (STUDY PLAN)

LECTURER STAFF