Food Security Course

Conduct studies and provide an understanding of the food and nutrition system, the concept of food security, the food and nutrition awareness system (SKPG), food ingredient maraca (NBM) and expected food patterns (PPH). Assessment of food and nutrition problems based on the results of family consumption surveys. Learning is carried out by applying a scientific approach. The learning model applies contextual learning. Learning activities include face-to-face in the form of lectures, group discussions, observations, surveys and presentations. Forms of lecture assignments include written tests, consumption surveys, and presentations.

• PLO-1
  Mampu menunjukkan nilai-nilai agama, kebangsaan dan budaya nasional, serta etika akademik dalam melaksanakan tugasnya
• PLO-2
  Menunjukkan karakter tangguh, kolaboratif, adaptif, inovatif, inklusif, belajar sepanjang hayat, dan berjiwa kewirausahaan
• PLO-3
  Mengembangkan pemikiran logis, kritis, sistematis, dan kreatif dalam melakukan pekerjaan yang spesifik di bidang keahliannya serta sesuai dengan standar kompetensi kerja bidang yang bersangkutan

PO-1
CPMK 1 Mahasiswa memahami sistem pangan dan gizi di masyarakat sesuai indikator ketahanan pangan

PO-2
CPMK 2 Mahasiswa mampu melakukan survey konsumsi pangan masyarakat di level keluarga dan wilayah

PO-3
CPMK 3 Mahasiswa mampu melakukan analisis ketahanan pangan berbasis data ketersediaan pangan dan konsumsi makan masyarakat