No

Ilmu Gizi
Kontrak kuliah:

Food, Nutriton and Nutrient

Biokimia
PKP
Pencernaan Makanan
Pengantar dan kontrak kuliah:
Distinguish between appetite and
hunger, describing the mechanisms
that stimulate each,
p. 74.
Draw a picture of the gastrointestinal
tract,
including
all
major
and
accessory organs, p. 79.
Describe the contribution of each
organ of the gastrointestinal tract to
the
digestion,
absorption,
and
elimination of food, pp. 8084. Identify
the source and function of the key
enzymes involved in digesting foods,
p. 87
Identify the four major hormones
involved in
the regulation of the gastrointestinal
tract and
describe their primary action, pp. 87
88.
Discuss the roles of the gallbladder,
pancreas, and liver in digestion,
absorption,
and
processing
of
nutrients, pp. 8889.
List and describe the four types of
absorption that occur in the small
intestine, pp. 9091.
(The Science of Nutrition Chapter 3,
Krause chapter 1)
Metabolisme Energi
AKG dan Pedoman Diet

The four steps of the scientific

method
(The Science of Nutrition Chapter 1,
Introduction to Human Nutrition
chapter 13)

Distinguish between metabolism,

catabolism,
and anabolism, pp. 248249.
Illustrate the following types of
metabolic reactions: hydrolysis,
condensation, oxidationreduction,
and phosphorylation, pp. 249253.
3. Explain the role of enzymes,
cofactors, and
coenzymes during chemical reactions,
pp. 253254.
4. Describe in correct order the three
stages bywhich energy is extracted
from glucose,
pp. 254259.
5. Describe two conditions that are
likely to increase ketone formation in
the liver,
pp. 261262.

3&4 Karbohidrat:
Metabolisme Energi
Penggunaan Tabel-tabel
Describe the difference between
6. Explain how the catabolism of
Perencanaan Diet
simple and
proteins differs from the catabolism of
complex carbohydrates, pp. 113116. carbohydrates and lipids, pp. 263265.
Describe the difference between
7. Delineate the process by which
alpha and beta bonds, and discuss
alcohol is metabolized, pp. 266268.
how these bonds are related to the
8. Identify the bodys mechanisms for
digestion of fiber and lactose
storing excess glucose, triglycerides,
intolerance, pp. 115116.
and proteins,
Compare and contrast soluble and
pp. 268269.
insoluble
9. Compare the processes of
fibers, pp. 117118.
gluconeogenesis, lipogenesis, and
Discuss how carbohydrates are
amino acid synthesis,
digested and absorbed by the body, pp. 269271.
pp. 118120.
10. Explain how the states of feasting
List four functions of carbohydrates in and fasting affect metabolism, pp.

the
273275.
body, pp. 124126
(The Science of Nutrition Chapter 7,
Efek Pengolahan Pangan terhadap
Krause chapter 3, Introduction to
Karbohidrat
Human Nutrition chapter 3 dan 5)
(The Science of Nutrition Chapter 4,
Krause chapter 3, Introduction to
Human Nutrition chapter 5,Palupi,
Ziaur Rehman, Sagum)
5&6 Lipid
Metabolisme Lipid
List and describe the three types of Describe the steps involved in fat
lipids found in foods, pp. 168176.
digestion, absorption, and transport,
Discuss how the level of saturation of pp. 176180. (The Science of Nutrition
a fatty
Chapter 5)
acid affects its shape and the form it Effect of diet on serum lipids
takes,
and lipoproteins (Introduction to
pp. 170171.
Human Nutrition chapter 6, Krause
Identify the primary difference
chapter 3)
between a cis fatty acid and a trans
fatty acid, pp. 171172.
Compare and contrast the two
essential fatty acids, pp. 172174.
List three functions of fat in the body,
(The Science of Nutrition Chapter 5,
Introduction to Human Nutrition
chapter 6, Krause chapter 3)
Efek pengolahan pangan terhadap
Lipid (Palupi,Ratu Ayu)
7
Protein
Metabolisme Protein
Describe how proteins differ from
How proteins are digested, absorbed,
carbohydrates and lipids, p. 210.
and synthesized by the body, (pp.
Sketch an amino acid molecule and 219221.
include its five essential components, The Science of Nutrition Chapter 6)
p. 211.
Biology of protein and amino
Differentiate between essential
acid requirements ( Introduction to
amino acids, nonessential amino
Human Nutrition chapter 4, Krause
acids, and conditionally essential
chapter 3)

Penerjemahan kebutuhan energy,

karbohidrat, protein, dan lemak ke
dalam bentuk makanan
Penerjemahan Kebutuhan Vitamin
dan Mineral ke dalam bentuk
makanan

Penggunaan Pedoman Diet dan

Penggunaan Bahan Makanan
Penukar
Praktikum Penyajian 2 hasil
perhitungan sebelumnya.

8
9
10

11

amino acids, pp. 211212.

Explain the relationship between
protein shape and function, pp. 216
217.
Describe four functions of proteins in
the body,pp. 222225.
(The Science of Nutrition Chapter 6,
Introduction to Hunman Nutrition
chapter 4, Krause chapter 3)
Efek Pengolahan Makanan terhadap
protein dan asam amino
UTS
Physical Activity (The Science of
Nutrition)
Vitamin B dan Iodium
Sumber bahan Pangan
Efek Pengolahan terhadap Vitamin B
dan Iodium

Fe dan Zinc
Sumber bahan Pangan

UTS
UTS
Source of energy for different activity Perhitungan kebutuhan belanja
(The Science of Nutrition)
Mikronutrien dan Metabolisme
Penyajian menu individu
Energi
Describe how coenzymes enhance the
activities of enzymes, pp. 294295.
Name the B-vitamins that are primarily
involved in energy metabolism and
describe their function, pp. 295306.
Describe the actions of at least two
minerals
that function as cofactors in energy
metabolism,
pp. 307309.
Explain why poor B-vitamin intake
decreases
the ability to do physical activity, p.
312. The Science of Nutrition Chapter
8)
Krause chapter 3)
Metabolisme Fe, Zinc dan Pencegahan Penyusunan Menu Keluarga
Anemia The Science of Nutrition

12
13

14

15

16

Efek Pengolahan terhadap

Zibc
Natrium dan Kalium
Sumber bahan Pangan
Efek Pengolahan terhadap
Vitamin C, A, E
Sumber bahan Pangan
Efek Pengolahan terhadap
A, E
Phytochemicals
Jenis-jenis Phytochemicals
Sumber Pangan
Efek Pengolahan terhadap
Phytochemicals
Kalsium, vitamin D
Sumber Pangan
Efek Pengolahan terhadap
dan vitamin D
UAS

Fe dan

Chapter 12

Mekanisme tubuh mempertahankan

keseimbangan cairan dan elektrolit
Na dan K The Science of Nutrition Chapter 9
Mekanisme antioksidan vit C, A dan
Esmennstabilkan radikal bebas.
Vitamin C, (The Science of Nutrition chapter 10

Penyajian Menu Keluarga

Penyusunan Menu Institusi

Pencernaan dan Metabolisme

Phytochemical

Penyusunan rencana kerja

penyajian

Metabolisme kalsium dan vitamin D

Penyajian Menu Insitusi

UAS

UAS

Kalsium