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Course Description
Understanding of knowledge about food consumption assessment concepts, methods, instruments, consumption data processing and interpretation of food consumption results; able to collect data on food consumption in the community through interviews; uncovering the roots of nutritional problems in society and designing programs to improve nutrition through food consumption. Learning is carried out by applying a scientific approach. The learning activity ends with practice answering questions by each student, group discussion activities and practice in the field.
Program Objectives (PO)
- Mampu menguasai konsep dasar, klasifikasi metode, dan mengidentifikasi sumber bias dalam penilaian konsumsi pangan di tingkat individu, rumah tangga, dan nasional secara kritis
- Menjelaskan jenis-jenis metode konsumsi pangan individu dengan tepat
- Mampu mengevaluasi kualitas diet dan indikator ketahanan pangan (PPH, SKPG, FSVA) sebagai dasar perencanaan program perbaikan gizi
- Mampu menyusun, menganalisis, dan menginterpretasikan Neraca Bahan Makanan (NBM) dan Pola Pangan Harapan (PPH) sebagai indikator ketersediaan dan konsumsi pangan wilayah
Aktifitas Pembelajaran
-
Pertemuan 1 RPS dan kontrak kuliah -
Pertemuan 2 Tingkatan penilaian konsumsi pangan (individu/kelompok dan nasional) -
Pertemuan 3 Metode penilaian konsumsi makanan individu (24h food recall, food record, SQ-FFQ/FFQ, duplicate diet, dan visual Comstock) -
Pertemuan 4 Mempraktikkan dan menganalisis penilaian konsumsi makanan di level individu menggunakan TKPI atau Daftar Bahan Makanan Penukar (DBMP) -
Pertemuan 5 Mempraktikkan dan menganalisis penilaian konsumsi makanan di level individu -
Pertemuan 6 Penggunaan Recommended Dietary Allowance (RDA), Estimated Average Requirement (EAR) -
Pertemuan 7 Sumber bias/ error dalam penilaian konsumsi makanan -
Pertemuan 8 Metode penilaian konsumsi makanan di level individu -
Pertemuan 9 Ketahanan pangan: indikator ketahanan pangan dan indeks ketahanan pangan -
Pertemuan 10 Sistem kewaspadaan pangan dan gizi (SKPG) dan kerawawan dan kerentanan pangan (FSVA) -
Pertemuan 11 Penilaian kualitas diet di level individu dan rumah tangga -
Pertemuan 12 Pola Pangan Harapan (PPH) -
Pertemuan 13 Dan mempraktikkan perhitungan Neraca Bahan Makanan (NBM) -
Pertemuan 14 Dan mempraktikkan perhitungan Neraca Bahan Makanan (NBM) -
Pertemuan 15 Dan mempraktikkan perhitungan Neraca Bahan Makanan (NBM) dan Pola Pangan Harapan (PPH) -
Pertemuan 16 Presentasi hasil analisis proyek NBM dan PPH secara kritis dan sistematis
References
- RPS
- Gibson, Rosalind S. 1993. Nutritional Assessment, A Laboratory Manual. New York. Oxford University Press.
- Sholihah, LA., dkk. 2023. Buku Ajar Penilaian Status Gizi. Yogyakarta. Nasmedia
- Modul
- Modul Praktikum
- FAO, Guidelines for measuring household and individual dietary diversity. 2011
- FAO. MINIMUM DIETARY DIVERSITY FOR WOMEN. 2021
Lecturer
Difficult Things About Education.
$75$10
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