Nutrition graduates are expected to achieve learning outcomes that include knowledge, skills, and professional attitudes. The following are the learning outcomes that must be achieved:

A. Knowledge Mastery

• Master the basic concepts of nutrition science, anatomy, physiology, biochemistry, pathophysiology, and related health sciences.
• Understand the principles of assessing the nutritional status of individuals and populations.
• Mastering the principles of planning, implementation, and evaluation of nutrition programs at the individual, institutional, and community levels.
• Master the concepts of dietetics, nutrition service management, and food technology and food processing.
• Understand the relationship between nutrition, food and health in the life cycle.

B. General Skills

• Able to apply logical, critical, and systematic thinking in solving nutrition problems based on scientific data and evidence.
• Able to communicate effectively in providing nutrition education and counseling to individuals, groups, and communities.
• Able to work independently and in multidisciplinary teams with a professional attitude.
• Able to use technology and software related to nutrition and food data analysis.

C. Special Skills

• Able to conduct nutritional assessment through anthropometric measurements, food consumption surveys, and biochemical analysis.
• Able to design diet plans and nutritional interventions according to individual or group health conditions.
• Able to identify nutrition problems at the community level and develop appropriate nutrition intervention programs.
• Able to analyze nutrition and health data to support evidence-based decision making.
• Able to evaluate the effectiveness of nutrition programs and make recommendations for improvement.

D. Attitudes and Values

• Demonstrate a professional, ethical, and responsible attitude in the practice of science and work in the field of nutrition.
• Have a commitment to the development of research-based nutrition and health science and innovation.
• Uphold professional ethics and be able to provide quality nutrition services.
• Oriented to the interests of public health and sustainable improvement of nutritional status.

E. Key Outcomes

With these learning outcomes, Nutrition graduates have the competence to act as:

• Nutritionist in clinic, community, and industry.
• Nutrition educators to increase public nutrition awareness.
• Beginner Researcher in the field of nutrition and food.
• Nutrition Program Manager in health, government, and private institutions.

These learning outcomes are designed to prepare graduates to face global challenges in improving nutritional status and public health.