MODULE HANDBOOK 
                                                  CULINARY ARTS EDUCATION STUDY PROGRAM 
               
                Module/Course Title: DIET THERAPY 
                          Module/Course Code                  Student          Credits         Semester         Frequency         Duration 
                                                             Workload          (ECTS)                                                  
                                                                                   
                                                                                              th
                                 BG.404                      124 Hours          4.13         5  Semester      One Semester       1 Semester 
                1  Type of Course                                                           Contact Hours      Independent        Class Size 
                    a. Lecture class                                                             12.5             Study              50 
                    b. Problem class                                                              5              24 hours          students 
                    c.  Practical course                                                         59.5                 
                    d. Exam                                                                       5 
                                                                                                    
                2  Prerequisites for participation (if applicable): Yes 
                   -   Catering Basic 
                   -   Nutrition Science 
                        
                3  Learning outcomes: 
                   ●  Can explain the theoretical concept of Diet Therapy 
                   ●  Can apply theoretical concepts of food development and presentation for therapeutic diet 
                   ●  Can apply various food processing and presentation corresponding to the principles of food administration and the principles of 
                      balanced healthy food. 
                   ●  Can solve problems in the administration of therapeutic diet foods in appropriate ways and carried out individually and/or in 
                      groups.  
                    
       4  Subject aims/ content: 
         ●  The basic concept of therapeutic diet 
         ●  Hospital food standards 
         ●  Calculate, determine, and analyze energy, protein, carbohydrate, and fat requirements 
         ●  Determine reducing diet 
         ●  Plan and organize dietetics for diseases related to the digestive system 
         ●  Plan and organize the provision of diet for diseases related to the metabolic system. 
          
       5  Teaching methods:  
         ●  Lecture,  
         ●  Discussion,  
         ●  Problem-based learning,  
          
       6  Assessment methods: 
         ●  Written test 
         ●  Structured assignment assessment 
         ●  Practices  
         ●  Preparation of reports  
           
       7  This module/course is used in the following study programme’s as well: Yes 
       8  Responsibility for module/course:  
         Dr. Rita patriasih, S.Pd., M.Si 
       9  Other information: 
         ●  Almatsier, S. Diet Guide. RSCM Perjan Nutrition Installation and Indonesia Dietitian Association. Publisher : PT Gramedia Pustaka 
          Utama. Jakarta. 2011. 
         ●  Bharat V Shah. Kidney Disease and Nutrition – ECAB. Published bu Elsevier. 2011 
         ●  Elizabeth Margaretta Hewston. Vitamin and Mineral Content of Certain Foods as Affected by Home Preparation. Fb&c Limited. 2017 
                     ●  Emmanuel C Opara., Sam Dagogo Jack. Nutrition and Diabetes: Pathophysiology and Management. CRC Press. 2019 
                     ●  Farah Rizki. The Miracle of  Fruits. Publisher : PT Agromedia Pustaka. Jakarta 2013. 
                     ●  Farah Rizki. The Miracle of Vegetables. Publisher : PT Agromedia Pustaka. Jakarta 2013. 
                     ●  Gerard E Mullin. Nutritional Management of Gastrointestinal Deseases. Amsterdam: Elsevier Inc. 2021 
                     ●  Hankey C. 2018. Advance Nutrition and Dietetics in Obesity. Published by John Wiley & Sons Ltd 
                     ●  Hickson, M., S Smith. 2018. Advance Nutrition and Dieteics in Nutrition Support. Published by John Wiley & Sons Ltd  
                     ●  Hiromichi Suzuki, Paul L. Kimmel. Nutrition and Kidney Disease: A New Era. Published by Carger. 2016. 
                     ●  Isti Suryani., N Isdiani., GAD Kusumayanti. 2018. Non-Communicable Disease Dietetics. HR Education Center, Health HR 
                        Development and Empowerment Agency   
                     ●  Kay Hersom. Heart Healthy Diet: The Beginners Guide to Eating Heart Smart! Hersom House Publishing. 2013 
                     ●  Linda Kelly DeBruyne, Kathryn Pinna, Ellie Whitney. 2016. Nutrition & Diet Therapy. Ninth Ed. Cengage Learning.  
                     ●  Magie Moon. The Elimination Diet Workbook: A Personal Approach to Determining Your Food Allergies. Ullyses Press. 2014.  
                     ●  Novita verayanti., dkk. Digestive System Nursing. Indonesia: Yayasan Kita Menulis. 2021   
                     ●  Pangkalan Ide. For a Healthy Heart 2. Publisher : Fleks Media Komputindo. 2013 
                     ●  Q. Ashton Acton. Issues in Eating Disorders, Nutrition, and Digestive Medicine: 2011 Edition. Published by: Scholarly Editions. 2011 
                     ●  Ronald Ross Watson, Victor R. Preedy. Dietary Interventions in Gastrointestinal Diseases: Foods, Nutrients, and  Dietary Supplement. 
                        Academic  Press. 2019. 
                     ●  Ronald Ross Watson, Victor R. Preedy.2019.  Dietary Interventions in Liver Disease: Foods, Nutrients, and  Dietary Supplement. 
                        Academic  Press. 
                     ●  Sitiatava Rizema Putra. 2013. Introduction to Nutrition and Dietetic Science. Publisher : D-Medika. 2013 
                     ●  Wahyuningsih, R. 2013. Diet Management in Patients. Graha Ilmu. Yogyakarta.  
                      
                
                
                   Type of Course         Contact Hours                                             Subject                                Teaching Method 
                    Lectures class           5 meetings x 150 = (750/60) minutes = 12,5 hours             ●  Basic concepts                         Lecture 
                                                                                                          ●  Hospital Food Standard                 Discussion 
                                                                                                          ●  Determination      of    Nutritional 
                                                                                                              Status & Reducing Diet 
                                                                                                          ●  Underweight  and  Overweight 
                                                                                                              Concept 
                                                                                                          ●  Concept  of  Heart  and  Blood 
                                                                                                              Vessel Disease 
                                                                                                               
                    Problem class            2 meetings x 150 = (300/60) minutes = 5 hours                ●  Determination of KH, P and L           Problem-Based 
                                                                                                          ●  Calculating Exchange Ingredients       Learning 
                                                                                                               
                    Practical course         7 meetings x 510 = (3570/60) minutes = 59,5 hours            ●  Regular Diet, ETPT, and DER            Problem based 
                                                                                                          ●  Digestive Tract Diet                   Learning  
                                                                                                          ●  Heart Diet 
                                                                                                          ●  DM diet 
                                                                                                          ●  Liver & Gallbladder Diet 
                                                                                                          ●  Kidney Diet 
                                                                                                          ●  Low Purine Diet 
                    Exam                     2 meetings x 150 = (300/60) = 5 hours                                                                   
                    Sub total                82.4 hours                                                                                              
                    Structured Tasks         27 = (180’ x 9 pert)/60 minutes                                                                         
                    Independent Study        27 = (180’ x 9 meetings)/60 minutes                                                                     
                    Total workload           136.4 hours