NUTRITION, HYGIENE AND SANITATION

Course Description

The course covers nutrition basics, macro and micronutrients, and food groups. On the other hand, food and beverage employees' personal hygiene, kitchen and tool sanitation, hygiene steps for healthy production, HACCP, ISO, and quality and hygiene standards are taught. Students will learn food safety and consumer health rules for mass food production by the end of the course. It contains information to ensure food safety during storage, preparation, cooking, thawing, and keeping warm, as well as all hygiene factors (personal, production, equipment, etc.). It's taught how to eliminate food-borne disease and poisoning causes, ensure personal and food hygiene, and use quality assurance systems effectively.

NUTRITION, HYGIENE AND SANITATION

Evaluation Tools (Active Term)

Course outcomes

1. 01 students are able to define healthy nutrition
2. 02 students are able to calculate energy in the foods
3. 03 students will able to define the importance of macro nutrients effects on health
4. 04 students will able to define the importance of micro nutrients effects on health
5. 05 students are able to define hygiene and sanitation
6. 06 students are able to identify the outcomes of HACCIP

Course Syllabus

Reference Books & Course Materials

1. 01 1. Motarjemi, Y., Lelieveld, H., & Käferstein, F. (Eds.). (2023). Food safety management: A practical guide for the food industry (2nd ed.). Academic Press.
2. 02 2. Sizer, F. S., Whitney, E. N., & Piché, L. A. (2023). Nutrition: Concepts and controversies (16th ed.). Cengage Learning.
3. 03 3. World Health Organization. (2024). Food safety: Global burden of foodborne diseases and emerging challenges. World Health Organization.
4. 04 4. Zaitun. (2024). Culinary hygiene and sanitation: A systematic literature review. Jurnal Penelitian Pendidikan IPA, 10(8), 598–605.

Learning Outcomes

1. L01 students are able to define HACCP hygiene and sanitation SOLO 4
2. L02 students are able to define and discuss healthy nutrition SOLO 5
3. L03 students are able to calculate energy for carbohysrates, protein and fats SOLO 4
4. L04 Discuss the importance of macro and micro nutrients effects on health SOLO 5
5. L05 Discusses food production methods to maintain hygiene and sanitation during culinary practices. SOLO 5
6. L06 Classify the microorganisms that cause food poisoning. SOLO 3

Program Outcomes

1. P01 Gain the ability to apply the Pharmacy profession.
2. P02 Interpret the accuracy and reliability of the current theoretical and practical knowledge in the field of pharmacy, as well as being able to follow and evaluate innovations.
3. P03 Practically apply the knowledge they gain on pharmaceutical sciences. The acquired knowledge and skills allow the graduates to act as the closest health consultant to the public with the ability to inform the public.
4. P04 Evaluate and apply current technology related to basic subjects and principles covering pharmacy and health sciences and take part in in-service training seminars.
5. P05 Know the risks and evaluation of the use of drugs and other chemicals and safe laboratory practices (GMP).
6. P06 Acquire the ability to interpret the findings obtained by qualitative and quantitative measurements and to reach valid scientific results from the data.
7. P07 Prepare pharmaceuticals and provide guidance on the use of pharmaceutical products.
8. P08 Design research and develop projects related to pharmaceutical products; manage and share the results.
9. P09 Be competent to accurately and intelligibly communicate and transfer knowledge about prescription content and pharmaceutical products to the patient / user. The graduates are trained on taking necessary precautions for safe drug usage and encouraging rational drug use, as well as providing consultancy and supervision.
10. P10 Work in an interdisciplinary environment. Graduates can cooperate with other professional groups, participate in vocational training and activities, have proper knowledge and communication skills.
11. P11 Take part in social responsibility projects related to health. Graduates have awareness on sustainable environment and participate in activities and practices related to their profession.
12. P12 Open a community pharmacy, also work in hospital pharmacies, can work in different fields related with pharmaceuticals, cosmetics, medical and herbal products, as well as production and quality control in the pharmaceutical industry. Takes part in the professional development of herself/himself, her/his colleagues and pharmacy students.
13. P13 Implements the legal and professional law and ethics as a health professional, in issues concerning public health.
14. P14 Knows and applies the processes related to drug design from natural or synthetic sources, as well as development, preparation, analysis and metabolism of drugs in the human body.

Po-Lo Matrix