The establishment of the Bachelor of Nutrition Science Study Program received full support from the Indonesian Nutrition Association (PERSAGI), the Human Resources Development and Empowerment Agency for Health (BPPSDM) of the Indonesian Ministry of Health, and the Southeast Asian Ministers of Education Organization Regional Centre for Tropical Medicine (SEAMEO TROPMED). They recognized the need for a Bachelor of Nutrition Science. With the growing demand for professional nutritionists equipped with a solid foundation in nutrition science and basic science, and with supports from PERSAGI through Recommendation Letter No. 059/DPP/Sekr/III/2002, as well as from BPPSDM Health, Indonesian Ministry of Health No. HK.03.2.4.1.261, the proposal to establish the Nutrition Science Program under the Faculty of Medicine at Universitas Brawijaya was submitted to DIKTI on January 22, 2003. On February 27, 2004, based on the Decree of the Minister of National Education, Directorate General of Higher Education No. 1031/J/T/2004, the Bachelor of Nutrition Science Study Program (S1) officially became a part of the Faculty of Medicine at Universitas Brawijaya and became the first bachelor’s degree in Nutrition Science registered with the Directorate General of Higher Education, Ministry of National Education.

The Bachelor of Nutrition Science Study Program has been accredited with an “A” grade (Excellent) according to the Decision Letter of LAM-PTKes Number 0693/LAM-PTKes/Akr/Sar/IX/2018. This accreditation is valid from September 29, 2018, to September 28, 2023.

VISION

Vision of the Bachelor of Nutrition Science Program

Serving as the pioneer and innovator in Nutrition Science program in the field of science related to the prevention and management of dual nutrition problems through internationally competitive approaches to nutrition care and food management.

The profile of the Bachelor of Nutrition Science Program graduates outlines the qualifications and skills possessed by graduates of this program. The graduate profiles of the Bachelor of Nutrition Science are as follows:

1. Possess in-depth knowledge and understanding of nutrition science, including human nutrition, metabolism, dietetics, and health.
2. Capable of analyzing and evaluating the nutrition status of individuals and populations using relevant techniques and tools.
3. Capable of planning, developing, and implementing effective and efficient nutrition programs to meet the nutrition needs of individuals and populations.
4. Effectively communicate with various stakeholders, including patients, families, physicians, and other nutrition professionals.
5. Capable of conducting nutrition research using relevant scientific methods and applying research findings to nutrition practice.
6. Capable of following the latest advancements in nutrition science and technology and integrating new knowledge into nutrition practice.
7. Uphold professional ethics and adapt to changing work environments.

With this comprehensive graduate profile, graduates of the Bachelor of Nutrition Science Program are well-prepared to work in various sectors, including hospitals, the food industry, government agencies, foundations, and non-governmental organizations. Additionally, they have the opportunity to pursue further education at the master’s or doctoral level in the field of nutrition science or related areas.

In the process of admitting new students in the Bachelor’s Academic Education Program, Universitas Brawijaya (UB) provides several pathways as outlined below:

1. National Selection for State Universities (SNMPTN): This selection is based on tracking academic achievements and/or the portfolio of prospective students. SNMPTN is a nationwide selection process conducted simultaneously by all State Universities in Indonesia. Its goal is to identify high-achieving prospective students, both academically and non-academically. Information about this selection process is available on the website at https://selma.ub.ac.id.
2. Joint Entrance Test for State Universities (SBMPTN): Selection for this pathway is determined by the results of the Computer-Based Written Test (UTBK), which is conducted nationally and simultaneously by all State Universities in Indonesia. Information about this selection process can be found on the website at https://selma.ub.ac.id.
3. Affirmative Selection: This selection is based on the results of the Higher Education Affirmative Selection (ADik) organized by the Ministry of Education and Culture. Information about this selection process is available on the website at https://adik.kemdikbud.go.id/.
4. UB Independent Selection (SMUB): This selection process relies on UTBK (Computer-Based Written Test) scores and report card grades. Additional criteria based on specific achievements can also be considered, following the regulations set by the University Rector. Information about this selection process is posted on the UB website at https://selma.ub.ac.id.
5. Transfer Program Selection (SAP): This selection involves a written examination for graduates of accredited diploma III programs from universities. Information about this selection process is available on the website at https://selma.ub.ac.id.

All prospective students applying for the Bachelor’s Degree Programs at the Faculty of Health Sciences (FHS UB) must undergo both health and psychological assessments. The health criteria for FHS UB Bachelor’s Program students include:

1. No physical disabilities or impairments (no visual, auditory, speech, or physical impairments).
2. Not color blind, either partially or completely.
3. No history of mental disorders.
4. Drug-free status.

The Bachelor’s Program in Nutrition Science is facilitated by a team of educators who possess expertise in various areas including human nutrition, clinical nutrition, community nutrition, and food service management. The lecturers in the Bachelor’s Program in Nutrition Science meet the criteria for national higher education competency standards and comprise Professors, Doctor, Master’s degree holders, and practicing lecturers.

The learning outcomes for graduates of the Nutrition Science bachelor’s program have been formulated in accordance with the Guidelines for the Development of Higher Education Curricula 2020, AIPGI Decision Letter No. 002/SK/AIPGI/I/2020 regarding KKNI descriptors, and the Decree of the Minister of Health of the Republic of Indonesia No. 342 Year 2020, which outlines the standards for the nutritionist profession. These learning outcomes encompass the following:

• 01. Proficiency in critically, responsibly, and respectfully evaluating theoretical concepts related to religion, Pancasila (the Indonesian state ideology), citizenship, ethics, language, nutrition status assessment, dietetics, nutritional psychology, socio-anthropology-ecology, and their relevance to the principles of food, nutrition, and health in nutrition services. This includes a commitment to respecting cultural diversity, different perspectives, religions, and beliefs.
• 02. The ability to independently and critically assess theoretical concepts within the foundational knowledge of nutrition science, dietetics, nutrition status assessment, nutrition across the lifespan, culinary arts, and nutrition communication in connection with the principles of food, nutrition, and health. This enables graduates to make informed decisions in the field of nutritional services.
• 03. Proficiency in critically and independently evaluating theoretical concepts and skills related to anatomy, physiology, biochemistry, nutrition metabolism, and pathophysiology. Graduates are equipped with the knowledge and tools to utilize up-to-date information and technology for the development, storage, retrieval, and dissemination of critical and independent nutrition problem-solving studies.
• 04. Competency in critically and independently assessing theoretical concepts and skills related to food materials, food processing technology, food nutrient analysis, food safety and quality, and culinary arts within the context of nutrition and health principles by upholding humanitarian values in their professional practice.
• 05. The capacity to independently manage and develop food and nutrition programs, as well as provide promotive, preventive, curative, and rehabilitative nutrition services based on nutrition status assessments. Graduates exhibit a strong sense of responsibility for group work outcomes, carrying out monitoring and evaluation processes, and embodying qualities of responsible citizenship, including social awareness, legal compliance, discipline, professional conduct, pride in and devotion to their homeland, and a sense of nationalism.
• 06. Proficiency in planning, utilizing, and applying science and technology for measuring and assessing nutrition status in common health conditions. Graduates are skilled in the comprehensive documentation required for healthcare, act responsibly and independently, and actively contribute to collaborative efforts aimed at enhancing community well-being.
• 07. The capability to provide nutrition care within the community, whether to individuals, groups, or populations (healthy or with uncomplicated health issues) independently with collaboration with other healthcare professionals. Graduates possess a strong sense of responsibility for improving community well-being, and the embodiment of qualities associated with responsible citizenship, such as social awareness, legal compliance, discipline, professional conduct, pride in and devotion to their homeland, and nationalism.
• 08. Proficiency in making decisions to assess nutrition status, determine nutrition diagnoses, and make referrals to other healthcare professionals. Graduates exhibit independence and a strong sense of responsibility in these critical areas.
• 09. The ability to plan and employ science and technology for providing nutrition care while considering and applying human values. Graduates prioritize the enhancement of community well-being, guided by the national ideology (Pancasila) and relevant laws, all while adhering to the professional code of ethics for nutrition.
• 10. Competency in developing and managing food and nutrition systems and services, including the application of safety, security, and sanitation standards to address dual nutrition problems through food management. Graduates could work independently while collaborating with partners, demonstrating responsibility, compliance with laws, a commitment to humanitarian values, and an entrepreneurial spirit.
• 11. Proficiency in evaluating food service management and providing responsible, independent recommendations for improving the quality of nutritional services. Graduates also embrace an entrepreneurial mindset.
• 12. The ability to develop budget management systems, manage human resources effectively, and oversee facilities within the realm of nutritional service management. Graduates act independently and responsibly in these domains.
• 13. Competency in collecting data to assess performance improvement, work productivity, and financial metrics. Graduates demonstrate effective documentation, secure data management, and a commitment to respecting the original contributions of others.
• 14. Proficiency in critically and independently, or collaboratively, assessing theoretical concepts related to food service management, encompassing aspects such as procurement, distribution, food service operations, budget management, equipment, marketing, human resources, and finance. Graduates consider how these elements impact the quality of nutritional services and operate with a strong sense of responsibility, uphold humanitarian values, and embrace entrepreneurial principles.
• 15. Proficient in independently and responsibly developing and performing marketing functions, internalizing the spirit of entrepreneurship and striving for success.
• 16. Proficient in delivering comprehensive nutrition care, encompassing the entire nutrition care process. This includes conducting nutrition screening, performing nutrition assessments, establishing nutrition diagnoses, devising and executing nutrition interventions like dietary management, transitional feeding, and nutrition education, conducting monitoring and evaluation, and meticulously documenting nutrition care for both healthy individuals and patients without complications. This is achieved independently by applying knowledge from fields such as nutrition, food science, biomedicine, communication, humanities, social sciences, and culinary arts while collaborating with medical professionals, dietitians (for cases with complications), and colleagues. The overarching goal is to enhance human health in accordance with faith, Pancasila, applicable laws, and the professional code of ethics for nutrition.
• 17. Proficient in critically evaluating theoretical concepts and specialized skills required to address complex nutrition issues, enabling the formulation of critical clinical nutrition care plans.
• 18. Capable of effectively designing educational and training interventions for community nutrition services using standardized procedures. This proficiency extends to both independent work and collaborative efforts within a group, all with the overarching aim of enhancing community well-being. Graduates also take responsibility for their contributions within group work.
• 19. Proficient in assessing theoretical concepts and specialized skills essential for managing food and nutrition programs through behavior change communication applied as a preventive and promotive measure for addressing complex nutrition issues.
• 20. Skilled in effectively advocating for community nutrition services using standardized procedures in both independent and collaborative advocacy efforts within a group, all with the aim of enhancing community well-being, which involve taking responsibility for their roles within group endeavors.
• 21. Competent in assessing data and the implications of science and technology development or implementation, while considering and applying human values in accordance with their expertise and adhering to the principles, procedures, and ethical standards of scientific inquiry. Graduates use this competency to generate solutions, ideas, designs, or critiques and to create scientifically descriptive research reports, such as theses or final project reports, independently and responsibly. They also excel in uploading these reports to the university’s platform, ensuring their authenticity and preventing plagiarism.