Clinical Nutrition Study Program


This four-year program of clinical nutrition provides the student with the skills and knowledge in the field of food and nutrition. The entry requirements of the program are senior high school graduate in every major and having knowledge about Biology and Chemistry. In teaching learning process, the students also participate in both classroom lectures and laboratory. In addition to this program, the students work on final project on the 7th semester and conduct internships program in the last year of study. After completing the program, graduates will have a graduation entitled: Sarjana Sains Terapan (S.ST.) known as Bachelor of Applied Science and also have ability to assist people in developing and sustainining nutrition among community, assess the quality of food and nutrition among community, provide nutritional food and clinical nutrition program for public, educate the public about nutrition, and also conduct applied reseach and entrepreneurship in the field of nutrition.

The Vision

To become a leading nutrition vocational education center, as well as to produce professional and competitive nutrition graduates at the Asian level by 2030.

The Mission

    1. Providing quality and competitive of vocational education institution in the field of Clinical Nutrition that deals with the healthand food that meet the national and global standards
    2. Conducting theresearch of applied tecnology and science in the field of Clinical Nutrition that can compete nationally and globally
    3. Conducting community service of Clinical Nutrition in orderto improve the quality of life in the community in all aspects.
    4. Developing a cooperation with local and overseas institutions for improving the quality and quantity of professional, transparent education, research and community service in the field of Clinical Nutrition.


    1. Food analysis Laboratory
    2. Food processing laboratory
    3. Culinary nutrition and dietetika Laboratory
    4. Theurapeutic nutrional care, education and counseling laboratory
    5. Anatomy dan Physiology laboratory
    6. Computer Laboratory
    7. Language Laboratory


LAM-PTKes Certificate Number

Previous Certificate


Core competencies

    1. The graduate isable to manage clinical nutrition consultation.
    2. The graduate is able to maintain office and administration of clinical nutrition consultation
    3. The graduate is able to develop food formula for dietary therapy
    4. The graduate is able to manage education and clinical nutrition activities

Core competencies

    1. Communicating individually/group as a partner member of the clinical team
    2. Perform nutrition screening on individual clients/patients
    3. Assessing the nutritional status of patients/clients
    4. Establishing nutrition diagnoses and nutrition interventions
    5. Establish patient/client dietary prescriptions
    6. Develop a diet menu based on the patient’s dietary patterns and eating habits
    7. Order the patient’s diet
    8. Make dietary modifications if necessary
    9. Perform enteral formula development
    10. Perform enteral formula development
    11. Monitoring and evaluating diet
    12. Able to provide enteral diet
    13. Conduct education and counseling according to the patient’s condition
    14. Doing documentation at all stages of nutrition care
    15. Communicating nutrition care with other related professionals
    16. Refer patients/clients to a dietetics professional or other professions in accordance with applicable standard operating procedures

Other Competencies

    1. Calculate and interpret the nutritional composition of foods, including nutritional values, food phytochemicalsand other chemical components
    2. Applying knowledge of food science in maintaining nutritional content
    3. Using the latest information technology in dietetics and nutrition services
    4. Interpreting the latest research related to nutrition and dietetics
    5. Interpreting basic statistics
    6. Apply and link the latest research related to nutrition and dietetics
    7. Applying the integration of theory with practice in the application of nutrition service planning for certain diseases
    8. Carry out nutritional practices in accordance with the values ​​of the PERSAGI professional code of ethics
    9. Conduct self-assessment and participate in professional development
    10. Doing entrepreneurship in the field of nutrition services