Study Program Nutrition and Health

Science Program Faculty of Health Nutrition is designed to produce a Bachelor of Health Nutrition that has scientific and practical capabilities in addressing health issues related to nutrition. Education Dietetic Internship as part of the educational process is aimed at generating power nutrient profession moral high integrity against the interests of the development of science and technology handling nutrition.

The program is intended for high school graduates. During the course, students must undergo a four year college with a full curriculum and one year of professional education. The teaching methods include a combination of tutorials, practical exercises in the laboratory, case studies, seminars, self study, literature study, and internships in hospitals or institutions Operator food.

Stages Class
Older studies pursued during 10 semesters (8 semesters lectures and 2 semesters for the professional program)
The study load 151 credits
Graduates are given a Bachelor’s degree in Nutrition (S.Gz) / Registered dietitian (RD)




The Undergraduate Program in Nutrition
and Health was founded in 2003 as the first undergraduate program in nutrition in Indonesia with a primary focus on human health in three area
of competences: clinical, community nutrition and food service management. The program is designed
to equip a Bachelor of Health Nutrition who are scientifically and practically capable in addressing
health issues related to nutrition by offering rigorous and thorough nutrition education through classroom
theory and hands-on application in the instructional laboratory. This program is also the first one in
Indonesia that successfully arrange a-one-year elective Dietetic Internship Program for students
who already receive their Bachelor in Nutrition. After Undergraduate Program in Nutrition and Health completion of their internship, students will receive
a dietician certificate.

Every year, about 300 students are enrolled. Student
entrance to this program is highly competitive and toughest in UGM. In 2015, this program has five turers with doctoral degree, 15 lecturers with
master degree, 18 guest lecturers, and supported eleven academic staff.

The Nutrition program is firmly building its track
to become an internationally recognized center of education, research and community service in health and nutrition. It places great emphasis on
professionalism in preparing human resources that uphold moral values and pledge integrity on national interest through education, research,
and community service activities under good and professional governance according to local wisdom.The content and quality of the program has been
evaluated and successfully meets the national accreditation standard for higher education.

International collaborations are also given high
priorities in this study program. Currently it has various collaborations in research, academic, and capacity building for academic staff and
students with University Sains Malaysia, Taipei Medical University, and Flinders University. Under these collaborations several activities have been
conducted since 2008 until now, such joint research,joint courses , student exchange and Annual Symposium.


To be an internationally recognized center for education, research, and community services that
places great emphasis on professionalism in developing human resources in nutrition and health, by upholding moral values and pledge integrity to the national interest by 2020.


To perform education, research, community service activities under a good and professional university governance system while acknowledging the local wisdom.

The Bachelor in Nutrition and Health (BNH) UGM designs the courses following the educational philosophy of constructivism,
a student-centered philosophy that emphasizes the importance of students’ active participation in teaching.
BNH UGM implements SCL (Student Centered Leaning), a learning system where students learn to discover and build knowledge from various sources
such as texts book, articles, and journals, and are responsible to share with others in classroom setting, as its teaching method. 


To fulfill competencies in the fields of clinical nutrition, community nutrition, and food management,
students are trained to practice directly facing patients in public health centers, hospitals, nutrition recovery home (RPG) and caterings.

  1. Laboratories
    Bachelor in Nutrition and Health use 4 laboratories in the areas of Faculty of Medicine, Public Health and Nursing UGM for practicum (lab work) activities, namely:

    1. Laboratory of Physiology
    2. Microbiology Laboratory
    3. Culinary & Dietetic Laboratory
    4. Nutrient Analysis Laboratory
  2. Nutritional Skills Laboratory (Skills Lab)

    Skills lab is a facility where students can practice the clinical skills and anthropometric
    measurement in a laboratory setting before they face the real patients. There are three types
    of clinical skills, namely communication and counseling skills, physical examination skills and
    therapeutic skills. Students are trained in small groups of 10-11 students accompanied by an instructor through
    methods of role play, practicing with friends, or using models for certain skills.

  3. Field Laboratory
    1. Hospital
      • dr. Sardjito General Hospital Yogyakarta
      • UGM
      • dr. Soeradji Tirtonegoro General Hospital Klaten
      • Banyumas District Hospital
      • Wates District Hospital
      • Wonosari District Hospital
      • Muntilan District Hospital
    2. Public Health Centers (PUSKESMAS):
      • Puskesmas Seyegan
      • Puskesmas Tempel 1
      • Puskesmas Ngemplak 2
      • Puskesmas Mlati 2
    3. Rumah Pemulihan Gizi (RPG) Kota Yogyakarta
    4. Caterings:
      • Catering Marwah
      • Catering Karunia
      • Catering Laras
      • Catering Sidosemi
      • Catering Bimasena
      • Catering Syuhada
    5. port Facilities in Universitas Negeri Yogyakarta (UNY)
Department of Nutrition and Health,
Faculty of Medicine, Public Health, and Nursing Universitas Gadjah Mada
Jl. Farmako. Sekip Utara, Yogyakarta – 55281
Telp./Fax. : 0274 – 547775
Email :

Point Description
Awarding Body/Institution Universitas Gadjah Mada
Teaching Institution Department of Nutrition and Health Faculty of Medicine, Public Health and Nursing
Program Title Bachelor in Nutrition and Health (BNH)
Year of Establishment 2003
Detail of Accreditation Accredited by National Accreditation Board of Higher Education (BAN-PT), Ministry of Research, Technology and Higher Education:Accredited as A in 2014 – 2019
Program Educational Objective BNH UGM was established to produce Bachelor of Science in Nutrition who has scientific and practical ability in 3 principal areas of competencies
(i.e. clinical nutrition, community nutrition and food service management) as a professional nutrition and health provider to overcome nutritional problems in Indonesia.
Graduate Profiles Nutrition care provider,Community nutrition program manager, Food service manager Generally known as a nutritionist or dietitian
Expected Learning Outcomes (ELO)

  1. Able to show ethical and professional behavior in education and apply them in nutrition practice.(ELO 1)
  2. Able to explain basic theories of nutrition, food, biomedicine and health sciences.(ELO 2)
  3. Able to organise nutritional care in individual, group, and community under healthy and specific condition as part of interprofessional collaboration based on evidence. (ELO 3)
  4. Able to organise large scale food service by using science and technology. (ELO 4)
  5. Able to organise nutrition and health project including promotive, preventive, currative, and rehabilitative approaches based on evidence.(ELO 5)

Curriculum To educate graduates with the expected profile, BNH designed a curriculum that suits the needs of the community
and stakeholders with reference of relevant subject benchmarks. BNH is currently implementing the new version of curriculum i.e.
Curriculum 2016 which starts on August 2016. Subjects/ courses in the curriculum are the embodiment of the learning outcomes.
Curriculum Map The courses that are encompassed in the curriculum are based on the expected learning outcomes
(ELO) as well as the level of competence required to achieve related ELOs. The curriculum map is presented in the appendix.
Relevant Subject Benchmark The curriculum was designed by referring to a) national regulation on education: Indonesian Qualification Framework (IQF)
and Minister Decree on Standard of National Higher Education/ SNPT); b) Core Curriculum (2015 version) issued by Association of Indonesian Nutrition Education Institution/ AIPGI;
c) Stakeholders’ Tracer Study; d) results of benchmarking with similar program in Universiti Putra Malaysia (UPM) and Flinders University, Australia.
Main support for students in the learning process

  1. Qualified and experienced lecturers who have qualification of master’s, doctorate’s and register dietitian and/or expert practitioners
  2. Provision of up-to-date lecture materials/ modules and e-learning platform
  3. Students’ guidance by academic supervisors and Academic Services and Student Affairs at the department and faculty
  4. Implementation of assistance and guidance for practical/lab and field work as well as final project/ thesis completion
  5. Integrated facilities under the Faculty of Medicine, Public Health and Nursing UGM including class and computer rooms, laboratories,
    library, academic hospital of UGM and network hospitals of the faculty (mainly Dr. Sardjito General Hospital Yogyakarta) for students’ practical work placement
  6. Various scholarships and grants that encourage student’s achievement

  1. High school graduate in natural science
  2. Not suffering from colour-blindness or having physical and verbal disability
  3. Pass the admission test from UGM

Futher information about the entrance examination system can be accesed through the website>

Teaching-Learning Strategies

  1. Lecture (combined conventional lecture using power point presentation, whiteboard and multimedia/video)
  2. Tutorial (small group discussion with one tutor and 9 to 12 students)
  3. Practical/laboratory work
  4. Paper assignment and report (group or individual)
  5. Oral Presentation (group or individual)
  6. Field visit
  7. Clerkship/field work including case study and projects
  8. Research and thesis writing

Assessement Tools Midterm exam, final exam, practical exam, individual assignment, group work, written and oral presentation
Program Structure and Content

  1. Basic Nutrition and Nutrition-related Science: mastering the basic knowledge/ concepts of nutritional science, biomedical science
    and food science in a system related to health and nutrition in human as well as non-biological component of science (e.g. social-humanities science)
    related to nutrition and health.
  2. Human Nutrition: student will have ability to integrate basic science that they received from the first phase to solve problem related to human nutrition in healthy individual.
  3. Application in Nutrition and Dietetics: students will have ability to assess nutrition problems; identify diagnosis; plan,
    implement, monitor and evaluate intervention/ programs in specific conditions in individu and
    community including providing nutrition education/ counselling and organising a large scale food service activities according to professional ethics.

The academic program is delivered in form of courses:

  1. Mandatory courses = 132 credits
  2. Interprofessional Education Course = 7 credits
  3. Elective courses = 22 credits

Total = 149 credits

Method of Evaluation and Improvement of the Quality and Standards of Learning Process

  1. Internal feedbacks from students’ evaluation for all courses in every semester, tracer study of alumni
  2. External feedback from the faculty: annual internal quality auditing/ AMI
  3. Updating of academic manual procedures, teaching materials/media and modules
  4. Application of Information and Communication Technologies / ICT and Student Centered Learning/ SCL method
  5. Facilitating academic activities inside and outside the university that supports development of student
    quality through seminars, conferences, Student Creativity Program/ PKM, training and benchmarking.

Graduation Criteria Cumulative Achievement Index (GPA) of 2.50, has got no “E” mark and
“D” mark <25% of the total credits, has completed the Thesis and submitted revisions, no negative remarks on Professional Behavior.