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Nutrition

Gizi

This study program prepares you to become a professional nutritionist (Sarjana Gizi/S.Gz.) with the competence to design, evaluate, and manage nutrition programs for individuals and communities. Graduates work in hospitals, community health centers, the food industry, and international organizations.

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Level S1 · 4 years
Market demand High, and continuing to rise
Mid salary Rp 6–10 million /mo
01

Big Picture

DATA

You study applied nutrition from the cellular level up to the community level, covering menu planning, clinical nutrition care, institutional food service management, public nutrition education, and functional food product development.

Core courses

  • ›Nutritional Biochemistry
  • ›Physiology
  • ›Food Science
  • ›Clinical Nutrition
  • ›Community Nutrition
  • ›Nutritional Epidemiology
  • ›Food Service Management
  • ›Nutrition Counseling
  • ›Macro and Micronutrient Metabolism
  • ›Nutrition Through the Life Cycle
  • ›Nutrition Service System Management
  • ›Food Product Innovation
WHO THIS FITS

A good fit if you are interested in preventive health, enjoy biology and chemistry, care about stunting and malnutrition issues, and want to work at the intersection of health science, food, and human behavior.

Education levels

how does it differ from other levels?
D3
A 3-year vocational program (108-110 credits) focusing on practical technical skills such as menu planning, food sanitation and hygiene, and the implementation of field nutrition programs. Graduates earn the A.Md.Gz degree and typically work as practitioners or assistant nutritionists at community health centers, hospitals, or the food industry.
D4
A 4-year applied bachelor's program (143 credits) that is more applied than an S1, with an emphasis on dietetics and food service system management. Graduates earn the S.Tr.Gz degree and are more ready for supervisor-level roles compared to S1 graduates, who are more conceptual.
S2
A Master's in Nutrition (1.5-2 years) that deepens research and specialization (Clinical Nutrition, Community Nutrition, or Sports Nutrition). Intended for S1/D4 Nutrition graduates who want to become researchers, lecturers, or senior consultants. Graduates earn an M.Gz or M.Si degree.
S3
A 3-4 year doctoral program focusing on advancing nutrition science through original research and international publications. Only available at select universities (IPB, UI). Graduates become professors, principal researchers, or national-level policymakers.

Often confused with…

what's the difference?
vsMedicine
Medicine focuses on comprehensive disease diagnosis and therapy, including pharmacology; Nutrition focuses on dietary interventions and nutritional status as the basis for prevention and recovery.
vsFood Technology
Food Technology focuses on production processes, preservation, and food safety at the industrial level; Nutrition focuses on the impact of food consumption on the health status of individuals and populations.
vsNursing
Nursing focuses on comprehensive nursing care; Nutrition focuses specifically on nutrition assessment and intervention as part of the healthcare team.
vsPublic Health
Public Health is broader (epidemiology, policy, health promotion); Nutrition is more specific to nutrition and food aspects, although there is overlap in community nutrition.

Myth vs Fact

MYTH Nutrition graduates can only become cooks or chefs.
FACT Nutrition graduates work in hospitals as clinical nutritionists, corporate consultants, researchers, regulators at Kemenkes/BPOM, and even as program managers at WHO/UNICEF.
MYTH Nutrition is an 'easy' major because you only study food.
FACT The curriculum covers advanced biochemistry, metabolism, physiology, statistics, and epidemiology—with rigor comparable to other health study programs.
MYTH A nutrition expert is the same as a dietitian.
FACT In Indonesia, nutritionists (S1 Nutrition graduates) and dietitians (those who have completed the RD professional program) have different scopes of practice; becoming an RD requires additional professional education.
MYTH Career prospects are limited to community health centers (puskesmas).
FACT The F&B industry, corporate catering, digital health startups, international NGOs, and nutrition content creation are career paths that are increasingly opening up.
02

Toolkit & Prep

GUIDE

Personal hardware & software you need to prepare before classes start — requirements vary by program. Expensive, heavy-duty equipment is usually provided by the campus.

MINIMUM LAPTOP SPEC

Laptop with at least 8 GB of RAM to run nutrition analysis software (Nutrisurvey, Food Processor, SPSS/R for statistics). An i5 or Ryzen 5 processor is sufficient.

ESTIMATED STARTUP BUDGET
Rp 3–7 million

A one-time purchase that lasts through your studies.

Laptop
For nutrition analysis and report writing
Required
Scientific calculator
For calculating nutritional needs and analyzing data
Required
Digital food scale
Helpful for nutrition assessment labs and portfolios
Optional
Nutrition analysis software
Nutrisurvey (free) or Food Processor
Optional
Nutrition reference books
Indonesian food composition table, RDA (AKG)
Optional
Stationery & binder
For lecture and lab notes
Required
Camera/smartphone
For documenting labs and field surveys
Optional
Lab uniform/lab coat
Usually provided by the campus or purchased independently
Required
Closed-toe shoes
For lab and kitchen practicals
Required
Apron
For food service practicals
Optional
03

Facility Checklist

GUIDE

Questions specific to Nutrition to bring to an open house or campus visit. Important facilities vary by program — these matter most.

Note: Myjor doesn't maintain a facilities database per campus. This is a tool for you to assess it yourself.

Does the campus have a clinical nutrition laboratory with complete equipment (anthropometry, biochemical analysis)?
Is there a practice kitchen for food service and catering courses?
Does the campus partner with hospitals for clinical practice?
What is the lecturer-to-student ratio in lab classes?
Is there an internship program at food companies or health institutions?
Does the campus provide access to nutrition analysis software (Nutrisurvey, Food Processor)?
Is there a food chemistry laboratory for nutrient analysis?
Does the campus actively send students to nutrition conferences or competitions?
Is there a student exchange program with overseas universities?
Do graduates have a high pass rate on the competency exam?

Tip: ask for a tour of the relevant labs/studios, not just the main building. Ask about access hours and whether undergrads can use the equipment.

04

Academic Quality

GUIDE

Three objective ways to assess a program's academic quality — including how to check them yourself.

A

Program accreditation status

Check the program's own accreditation rating (not just the campus's) on official sites. International accreditation is a plus for certain fields.

Unggul / A — top tier Baik Sekali / B Baik / C

Check at: BAN-PT (banpt.or.id) or the relevant LAM, & PDDIKTI (pddikti.kemdikbud.go.id).

B

Student–faculty ratio & how to calculate it

ratio = active students ÷ full-time faculty
Example: 600 students ÷ 25 faculty = 1 : 24
✓Ideal: ≈1:20 for STEM/science fields, ≈1:30 for social sciences/humanities (per Ministry of Education guidance).
!The smaller the second number, the more attention each student gets. Above 1:40 is worth flagging.
!Also check faculty qualifications (Master's/PhD) and whether there are industry practitioner lecturers.
C

Faculty research — relevant & current?

Look up faculty profiles and publications (Google Scholar / SINTA). For Nutrition, look for those researching currently relevant topics:

Stunting and child nutrition interventionsSports nutrition and athlete performanceFunctional foods and nutraceuticalsNutritional epidemiology and degenerative diseasesBehavioral nutrition and public educationFood security and food resilienceClinical nutrition for chronic patientsHealthy food product innovationMetabolomics and personalized nutritionMaternal nutrition and the first 1000 days of life

E.g., is there faculty researching AI, or cancer-related topics? Active research topics signal the program keeps up with the field.

ASK AT THE OPEN HOUSE

"What's this program's student–faculty ratio? What research topics are faculty currently working on? What percentage of graduates find field-relevant jobs within 6 months?"

05

Partnerships

GUIDE

Campus partnerships heavily shape internship, research, and career paths. Which partners matter varies by program — here's what's relevant for Nutrition.

Teaching hospital
Ask for a list of partner hospitals for clinical nutrition practice. Ask how many practice hours per semester and whether certified preceptors are available.
Community health centers (puskesmas) and health offices
Are there internship or community project programs at puskesmas? Ask about the coverage area and the types of nutrition programs involved.
Food and beverage industry
Is there a partnership with F&B companies for internships or product research? Ask for examples of projects students have worked on.
International organizations (WHO, UNICEF, WFP)
Have graduates been placed at international NGOs? Ask about the pathways and required competencies.
Professional associations (PERSAGI)
Is the campus active in the Persatuan Ahli Gizi Indonesia (Indonesian Nutrition Association)? Ask about student involvement in association activities.
Digital health startups
Is there collaboration with nutrition or health tech startups? Ask about the form of collaboration (internship, final project, etc.).

Ask for a list of official partners with active MoUs — not just logos in a brochure. Ask how many students are actually placed each year.

06

Career & Salary

DATA
Entry
0–2 years
Rp 4–6 million
per month
Mid
3–6 years
Rp 6–10 million
per month
Senior
7+ years
Rp 10–18 million
per month
Career pathsSalary range /mo
Hospital Nutritionist Rp 4–7 million
Personal Nutrition Consultant Rp 5–12 million
Industrial Nutrition/Catering Staff Rp 4–8 million
Nutrition Researcher Rp 6–12 million
Nutrition Lecturer Rp 7–15 million
Program Officer at International NGOs Rp 10–20 million
Regulator at BPOM/Kemenkes Rp 5–10 million
Nutrition Content Creator Rp 3–15 million
Healthy Product Entrepreneur Rp 5–25 million
F&B Quality Assurance Rp 5–9 million

Sources: Myjor 2024 industry salary survey (n=4,200), BPS, and job portals. Figures are medians, influenced by city, company, and experience.

Sources & References

The career & salary data above traces back to its sources. Click to expand/collapse the source list.