Nutrition Department: Recent submissions
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Now showing items 21-28 of 28
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Nafisah (October 1, 2023)[more][less]
Abstract: Background: Nutritional status is a health condition that is affected by the intake of food and the use of nutrients. The level of knowledge or how to read good nutritional information labels is related to the practice of selecting good packaged food for students. The Food and Drug Monitoring Agency (BPOM) reported that in 2015 in the fourth quarter there were 742 (20.62%) food labels out of 3,598 food product labels that were identified as non-compliant (TMK). In addition, 1,130 (40.56%) of the 2,786 food advertisements also did not meet the requirements. The behavior of reading labels can be used as a preventive and promotive action in an effort to maintain nutritional health. Objective: to determine the relationship between the level of knowledge, perception and adherence to reading food labels with the nutritional status of students of the Faculty of Health Sciences Methods: this study used an analytic observational type, with a cross-sectional research design. The study used a total sampling technique of 58 FIKES students who met the criteria. Results : shows that the level of knowledge has a significance value of 0.114. Perception has a significance value of 0.028. Compliance with reading has a significance value of 0.599 and food intake has a significance value of 0.721 where p>0.05 then the hypothesis (Ho) is accepted and Ha is rejected. Conclusion : There is no relationship between the level of knowledge, perception, and adherence to reading food labels and food intake on students' nutritional status. URI: http://192.168.252.215:8080/xmlui/handle/123456789/242 Files in this item: 1
13211190001-NAFISAH-GIZI.pdf (4.580Mb) -
Fatikasari, Risky (July 15, 2022)[more][less]
Abstract: Background: Early childhood age is an age that is susceptible to various diseases, including those caused by a lack or excess of certain types of nutrition. A person's nutritional status depends on nutritional intake and needs. Early childhood food intake can affect nutritional status. Lack of body weight according to age can be an indication that toddlers have poor nutritional status. The main food intake in newborns is breast milk. Exclusive breastfeeding allows children to have a better nutritional status. Birth weight, especially LBW, can be a predictor of underweight cases. Objective: Aims to determine the relationship between food intake, exclusive breastfeeding, and birth weight on the nutritional status of early childhood of aged 24-59 months in Pesantunan Village. Methods: This type of research is observational with a cross sectional approach. The research instrument was a questionnaire and weight measurement. The number of research samples was 80 children under five from 290 population. Sampling used cluster random sampling method by applying one stage simple cluster sampling. Statistical test using Chi Square test. Result: The results of the Chi-Square test are variable energy intake to nutritional status 0.795, protein intake to nutritional status 1,000, fat intake to nutritional status 1,000, carbohydrate intake to nutritional status 0.508, exclusive breastfeeding to nutritional status 0.085, birth weight to nutritional status 0.046. Conclusion: From the results of the analysis, it was found that there was a relationship between birth weight of early childhood, and there was no relationship between exclusive breastfeeding and food intake of total energy, protein, fat, and carbohydrates on the nutritional status of early childhood. URI: http://192.168.252.215:8080/xmlui/handle/123456789/187 Files in this item: 1
13211180020-RISKY FATIKASARI.pdf (3.008Mb) -
Yulianingsih, Susi (July 15, 2022)[more][less]
Abstract: Background: Gout arthritis is a degenerative disease caused by abnormal purine metabolism which is characterized by increased levels of uric acid in the blood. Several factors that can increase uric acid levels in the blood include genetics, purine intake, obesity, gender, and consumption of certain drugs. Objective: The purpose of this study was to determine the relationship between nutritional knowledge, purine intake, and nutritional status on the incidence of gout arthritis in the working area of Bulakamba Public Health Center. Methods: The design of this study used an observational study with a cross sectional study approach. The number of samples in this study were 74 respondents. The sampling technique used was purposive sampling. Data collection techniques used in this study used research instruments such as nutritional knowledge forms, Semi Quantitative-Food Frequency Questionnaire forms, measurements of weight and height and measurements of uric acid levels. The results: Of the Chi-Square test of nutritional knowledge variabels on the incidence of gout arthritis p<0,05 (p=0,012), purine intake variabels on the incidence of gout arthritis p<0,05 (p=0,000), dan nutritional status variabels on the incidence of gout arthritis p<0,05 (p=0,011). Conclusion: There is a relationship between nutritional knowledge, purine intake, and nutritional status on the incidence of gout arthritis. URI: http://192.168.252.215:8080/xmlui/handle/123456789/181 Files in this item: 1
13211180011-SUSI YULIANINGSIH.pdf (3.768Mb) -
Ahnia, Sofiatun (July 15, 2022)[more][less]
Abstract: Background: Non-communicable disease (NCD) is one of the health problems that has become a national and global concern. One of the causes of NCD is high cholesterol levels in the blood. Excess cholesterol levels in the blood will easily stick to the walls of blood vessels, so that it can form clots that can lead to narrowing of the blood vessel channels. According to the percentage of age, high cholesterol occurs in most of the age group > 60 years. Increased levels of cholesterol in the blood can be influenced by food intake, physical activity and nutritional status. Objective: to determine the relationship between food intake, physical activity, and nutritional status with blood cholesterol levels of pre-elderly and elderly people in the working area of Losari Public Health Center. Methods: The research design used was observational with a cross sectional approach. The number of samples obtained as many as 70 respondents. Results: By using Chi square, There was a relationship between fat intake (p=0.040), fiber intake (p=0.042), and nutritional status (p=0.027) with blood cholesterol levels in pre-elderly and elderly people, while cholesterol intake (p=0.051) and physical activity (p=0.051) and physical activity (p=0.051). p = 0.506) there is no relationship with blood cholesterol levels of pre-elderly and elderly in the working area of Losari Health Center. Conclusion: there is a relationship between fat intake, fiber intake and nutritional status with blood cholesterol levels of pre-elderly and elderly, and there is no relationship between cholesterol intake and physical activity with blood cholesterol levels of pre-elderly and elderly. URI: http://192.168.252.215:8080/xmlui/handle/123456789/180 Files in this item: 1
13211180010-SOFIATUN AHNIA.pdf (2.851Mb) -
indah permatasari, puspa (July 18, 2022)[more][less]
Abstract: Background : Along with the development of soccer in Indonesia, now there are many soccer schools that aim to train and educate prospective soccer players from an early age. In it there is a training program for young athletes not only to train physically, but must still pay attention to their nutritional needs to increase stamina and performance of soccer players. Objective : This study aims to determine the relationship between the level of nutritional knowledge of nutritional intake, BMI, and frequency of isotonic drinks in SSB Dewantara Brebes students. Methods : This study uses a cross-sectional design and a non-probability technique sampling with purposive sampling type 53 respondent. Result : Research can show that there is a relationship between nutritional knowledge on nutritional intake with a value (p = 0,020), BMI with a value (p=0,003), and not there is a relationship between nutritional knowledge on the frequency of isotonic drinks with value (p = 0,315). Conclusion : This study has a relationship between the level of nutritional knowledge and intake of nutrition, BMI, while the frequency of isotonic drinks has no relationship in SSB students Dewantara Brebes. URI: http://192.168.252.215:8080/xmlui/handle/123456789/161 Files in this item: 1
13211180001-PUSPA INDAH PERMATASARI.pdf (1.976Mb) -
maylanti, dina (July 26, 2022)[more][less]
Abstract: Background: Diabetes Mellitus is a disease characterized by increased levels of glucose in the blood (hyperglycemia), arrowroot tubers (Maranta arundinacea L) have the ability to lower blood sugar 24% to 33% with the lowest glycemic index value of 14 compared to tubers. -other tubers. The content of substances in 100 grams of arrowroot tubers is (355.00 kcal), protein (0.70 g), fat (0.20 g), carbohydrates (85.20 g), calcium (8.00 g), phosphorus (22 g). .00 g), iron (1.50 g), vitamin B1 (0.09 mg), water (13.60 g). Objective: This study aims to determine the effect of adding arrowroot flour to food fiber content, sensory quality of wet noodles, and to determine the results of the proximate test. Research Methods: The research method used is the one-way ANOVA method to determine the real effect of adding arrowroot flour in the manufacture of wet noodles on the fiber content of food, as well as the sensory quality, and the proximate analysis. Results: The color sensory test results on arrowroot flour wet noodles ranged from 2.60 to 3.24 (yellow) with a P value of 0.038. The aroma of arrowroot flour wet noodles ranged from 2.60 to 3.16 (fragrant) with a P value of 0.151. The taste of arrowroot flour wet noodles ranged from 2.48 to 3.04 (savory) with a P value of 0.145. The texture of the arrowroot flour wet noodles ranged from 2.80 to 3.40 (chewy) with a P value of 0.043. The dietary fiber content of arrowroot flour wet noodles ranged from 3.74% - 8.55% with a P value = 0.000. Proximate test results obtained wet noodles with a proportion of arrowroot flour containing carbohydrate content of 52.84%, protein content of 10.3%, fat content of 1.27%, ash content of 1.2%, and water content of 34.39. Conclusion : Based on the results of the one-way ANOVA test, the proportion of arrowroot flour with wheat flour had no effect on the aroma and taste of wet noodles. The proportion of arrowroot flour and wheat flour had a significant effect on the color and texture of wet noodles. The proportion of arrowroot flour and wheat flour on dietary fiber content has a significant effect on dietary fiber content of arrowroot flour wet noodles. URI: http://192.168.252.215:8080/xmlui/handle/123456789/154 Files in this item: 1
13211180017-DINA MARYANTI.pdf (849.6Kb) -
asri rukmanda, lulu (July 26, 2022)[more][less]
Abstract: Background : During adolescence, there are many biological, psychological, and social changes. One of the nutritional health problems of adolescents is anemia. Women have a high risk of developing anemia, especially in adolescent girls. Some of the factors are the low consumption of Fe, vitamin C, and nutritional status. Anemia causes the body's sensitivity to pain to increase. This causes a person who is menstruating to feel menstrual pain which is called dysmenorrhea. Objective : This study aims to determine the relationship between levels of consumption of Fe, vitamin C, nutritional status and anemia status with the incidence of dysmenorrhea in adolescent girls at SMA Negeri 1 Tanjung. Methods : The design of this research is cross sectional. 51 respondents were taken from 2 class XI MIPA. Collecting data using a questionnaire and checking Hb. Data analysis using Chi Square test. Results : The results of the Chi Square test analysis showed that the p-value of Fe intake was 0.590 > 0.005, the level of vitamin C intake was 0.665 > 0.005, nutritional status was 0.557 > 0.005, and the p-value of anemia was 0.163 > 0.005. Conclusion: There is no relationship between the level of Fe intake, the level of vitamin C intake, nutritional status and anemia with the incidence of dysmenorrhea in adolescent girls at SMA Negeri 1 Tanjung. URI: http://192.168.252.215:8080/xmlui/handle/123456789/135 Files in this item: 1
13211180016-LULU ASRI RUKMANDA.pdf (2.600Mb) -
vitakola, novia (July 19, 2022)[more][less]
Abstract: Background: Cancer is a non-communicable disease, or NCD (Non-communicable diseases) caused by free radicals, figs which contain high antioxidants in the form of phenols, unsaturated fatty acids such as omega 3, omega 6 and omega 9, which is useful to ward off bad cells that cause cancer. Antioxidants are substances that can fight the harmful effects of free radicals that are formed as a result of oxidative metabolism, which is the result of chemical reactions and metabolic processes that occur in the body. Thus, consuming lots of foods that contain high antioxidants is beneficial for the body to ward off free radicals as cancer triggers. Objective : The general objective of the study was to determine the effect of adding figs to the characteristic and antioxidant activity of white bread to reduce the risk of cancer. Research Methods: The research method used is the oneway ANOVA method of variance to determine the effect of adding fig flour in making white bread on antioxidant content, sensory quality, and proximate quality. Results: The results of the sensory texture test on fig flour white bread ranged from 2.52 to 3.60 with a P value of 0.001. The color of fig white bread ranges from 2.60 to 3.24 with p value = 0.038. The taste of fig white bread ranged from 2.04 to 3.84 with p value = 0.000. The aroma of fig fresh bread ranged from 2.16 to 3.16 with p value = 0.009. The content of antioxidant activity of fig fresh bread ranged from 4375.7567 to 131.6664 with p value = 0.000. Proximate test results obtained ash content (2.02%), water content (30.99%), fat content (10.83 %), protein content (9.68%), carbohydrate content (46.48%). Conclusion: Based on the results of the oneway ANOVA test, the sensory quality of the proportion of fig flour and wheat flour on aroma, taste, texture and color affects fig white bread. the proportion of fig flour and wheat flour to antioxidants significantly affected the level of antioxidant activity. Based on the proximate analysis of fig bread, it met the 1995 SNI standard for water, ash, fat, carbohydrates and protein content. URI: http://192.168.252.215:8080/xmlui/handle/123456789/122 Files in this item: 1
13211180014-NOVIA VITALOKA.pdf (2.512Mb)
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Now showing items 21-28 of 28