Publisher: Alma Ata University   (Total: 2 journals)   [Sort by number of followers]

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Jurnal Gizi dan Dietetik Indonesia : Indonesian J. of Nutrition and Dietetics     Open Access   (Followers: 4)
Jurnal Ners dan Kebidanan Indonesia     Open Access   (Followers: 2)
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Jurnal Gizi dan Dietetik Indonesia : Indonesian Journal of Nutrition and Dietetics
Number of Followers: 4  

  This is an Open Access Journal Open Access journal
ISSN (Print) 2303-3045 - ISSN (Online) 2503-183X
Published by Alma Ata University Homepage  [2 journals]
  • The rule of nutrition counseling media to students’ snacking
           behavior

    • Authors: Anto J. Hadi, Syamsopyan Ishak, Matius Rantesalu
      Pages: 54 - 60
      Abstract: ABSTRAKLatar Belakang: Banyaknya berbagai jenis jajan saat ini yang beredar tidak aman dikonsumsi anak usia sekolah dasar di lingkungan sekolah maupun dirumah. Makanan jajanan yang ditawarkan penjual belum tentu menyehatkan dan hal yang disukai anak-anak sekolah dasar tetapi sayangnya tidak semuanya aman dikonsumsi oleh anak.Tujuan : Untuk menilai pengaruh media penyuluhan gizi terhadap perilaku jajan siswa di SD Negeri 107422 Pagar Jati Kabupaten Deli Serdang.Metode: Penelitian ini adalah quasi experiment dengan desain pretest-posttest group. Penelitian dilaksanakan di SD Negeri 107422 Pagar Jati dan dilakukan pada bulan September dan Oktober 2019. Populasi sebanyak 60 siswa dan sampel terbagi menjadi 2 kelompok dengan jumlah masing-masing sebanyak 30 siswa dan pengambilan sampel secara proportional random sampling. Analisis data dengan menggunakan uji paired sample t-test.Hasil: Ada pengaruh media penyuluhan gizi terhadap sikap dan tindakan konsumsi makanan jajanan pada siswa sekolah dasar baik dengan menggunakan powerpoint (p=0,000) maupun leaflet (p=0,000). Skor rata-rata sikap dan tindakan siswa meningkat dari pretest ke posttest dan lebih tinggi peningkatannya pada penggunaan media powerpoint.Kesimpulan: Terdapat pengaruh positif media penyuluhan gizi terhadap sikap dan tindakan siswa dengan perilaku jajan siswa. Bagi siswa diharapkan selalu memilih makanan sehat dan tidak memilih jajanan yang kurang sehat.KATA KUNCI: media penyuluhan gizi; perilaku ngemil sehat ABSTRACTBackground: Various types of snacks currently existed in the market are not safe for consumption by elementary school-aged children at school or home environment. Snack food offered by the seller is not necessarily healthy yet the children like. But unfortunately there are several snacks that are not safe for children consumption.Objectives: This study aims to assess the effect of nutrition counseling media on student snack behavior in SD Negeri 107422 Pagar Jati, Deli Serdang Regency.Methods: This study was a quasi-experimental approach using pretest and post-test group design. The study was conducted at SD Negeri 107422 Pagar Jati, Deli Serdang Regency in September to October 2019. The population were 60 students. Samples were then divided into 2 groups with a total of 30 students using proportional random sampling. Data analysis used was paired sample t-test.Results: There was an influence of nutrition counseling media on the attitudes and actions of snacking behavior for elementary school students using either powerpoint (p = 0.000) or leaflets (p = 0.000).Conclusion: The average score of students' snacking attitudes and actions increases from pretest to post-test and higher increases in the use of powerpoint media. Students are expected to always choose healthy foods and not to choose snacks that are less healthy.KEYWORDS: nutrition counseling media; healthy sacking behavior
      PubDate: 2021-02-01
      DOI: 10.21927/ijnd.2020.8(2).54-60
      Issue No: Vol. 8, No. 2 (2021)
       
  • The effect yellow passion fruit peel juice (Passiflora eduils f.flavicarpa
           deg) on LDL to HDL cholesterol ratio in type 2 diabetes mellitus patients
           as predictors of cardiovascular disease

    • Authors: Dhuha Itsnanisa Adi
      Pages: 61 - 67
      Abstract: ABSTRAKLatar Belakang: Rasio LDL terhadap HDL menggambarkan profil kolesterol LDL dan HDL dalam darah dan merupakan salah satu komponen penting sebagai indikator risiko penyakit kardiovaskular. Kandungan serat yang tinggi terutama pektin (serat larut air) pada kulit markisa kuning dapat mencegah penyerapan karbohidrat, menurunkan absorpsi lemak dan kolesterol darah sehingga dapat mengontrol kadar lipid dalam darah.Tujuan: Penelitian ini bertujuan menilai pengaruh jus kulit markisa kuning terhadap rasio kolesterol LDL:HDL pada pasien diabetes mellitus sebagai prediktor penyakit kardiovaskuler di wilayah kerja puskesmas Teppo Kabupaten Pinrang.Metode: Jenis penelitian ini adalah quasi eksperimen dengan rancangan non-randomized pre-test dan post-test with control group. Cara pemilihan sampel dengan metode purposive sampling sebanyak 40 orang yang dibagi dalam 2 kelompok. Kelompok perlakuan diberikan jus kulit markisa kuning sebanyak 250 ml/hari dan edukasi selama 15 hari sedangkan kelompok kontrol hanya diberikan edukasi.Hasil: Hasil penelitian ini menunjukkan bahwa rasio kolesterol LDL: HDL pada kelompok intervensi mengalami penurunan dengan rerata penurunan sebesar 0,56 sedangkan pada kelompok kontrol mengalami peningkatan dengan rerata peningkatan sebesar 0,25. Secara statistik menunjukkan adanya perbedaan antara kelompok intervensi dan kelompok control (p< 0,05).Kesimpulan: Dengan demikian terdapat perbedaan yang signifikan rerata selisih rasio kolesterol LDL:HDL antara kelompok intervensi dan kelompok kontrol setelah pemberian jus kulit markisa kuning pada penderita diabetes mellitus.KATA KUNCI: kulit markisa kuning; rasio LDL:HDL; prediktor penyakit kardiovaskulerABSTRACTBackground: The ratio of LDL to HDL illustrates the profile of LDL and HDL cholesterol in the blood and it is one of the important components as an indicator of risk for cardiovascular disease. High fiber content, especially pectin (water-soluble fiber) on the skin of yellow passion fruit can prevent the absorption of carbohydrates, reduce the absorption of fat and blood cholesterol so that it can control blood lipid levels.Objectives: To assess the effect of fruit peel juice on LDL to HDL cholesterol ratio in patients with diabetes mellitus as predictors of cardiovascular disease in the working area of Teppo Health Center, Pinrang Regency.Methods: This study was a quasi-experimental design with a non-randomized pre-test and post-test with the control group. The method of selecting samples with a purposive sampling method of 40 people divided into 2 groups. The treatment group was given 250 ml of yellow passion fruit peel juice /day and education for 15 days while the control group was given education only.Results: The result showed that LDL to HDL cholesterol ratio in the intervention group decreased about 0.56 while in contrast LDL to HDL cholesterol ratio in the control group increased about 0.25 and statistically, the change was the difference (p> 0.05).Conclussion: Thus there is a significant difference in the mean LDL to HDL cholesterol ratio between the intervention group and the control group after administration of yellow passion fruit skin juice in people with diabetes mellitus.KEYWORDS: Yellow passion fruit peel juice; LDL to HDL cholesterol ratio; predictor of cardiovascular disease
      PubDate: 2021-02-01
      DOI: 10.21927/ijnd.2020.8(2).61-67
      Issue No: Vol. 8, No. 2 (2021)
       
  • Assessing preconception nutrition readiness among women of reproductive
           age in Bantul, Indonesia: findings from baseline data analysis of a
           cluster randomized trial

    • Authors: Yhona Paratmanitya, Siti Helmyati, Detty S Nurdiati, Emma C Lewis, Hamam Hadi
      Pages: 68 - 79
      Abstract: ABSTRAK Latar Belakang: Pemenuhan gizi pada masa prakonsepsi merupakan hal yang penting untuk memastikan kehamilan yang sehat, namun banyak wanita di negara-negara berkembang yang belum menyadari pentingnya hal tersebut. Informasi tentang kesiapan gizi prakonsepsi pada wanita usia subur, khususnya di negara berkembang, masih terbatas.Tujuan: Untuk mengetahui kesiapan gizi prakonsepsi pada calon pengantin wanita di IndonesiaMetode: Penelitian ini merupakan bagian dari studi cluster randomized trial untuk meningkatkan status besi ibu hamil di Kabupaten Bantul, Yogyakarta, yang melibatkan 173 calon pengantin wanita. Data antropometri, asupan makan, dan pengetahuan tentang gizi prakonsepsi dikumpulkan oleh enumerator yang terlatih, yaitu mahasiswa di Fakultas Kesehatan, Universitas Alma Ata, dengan melakukan kunjungan ke rumah responden. Data kadar Hemoglobin (Hb) diperoleh melalui kuesioner. Kesiapan gizi prakonsepsi diukur menggunakan 10 indikator, yang meliput: (1) Indeks Massa Tubuh (IMT); (2) Lingkar Lengan Atas (LILA); (3) kadar Hb; (4) asupan energi; (5) asupan protein; (6) asupan kalsium; (7) asupan zat besi; (8) asupan folat; (9) pengetahuan tentang gizi prakonsepsi; dan (10) konsumsi suplemen zat besi dan/atau asam folat. Skor kesiapan akan berkisar antara 0-10.Hasil: Tidak ada satupun responden yang dapat memenuhi seluruh indikator kesiapan gizi prakonsepsi. Sebanyak 26% responden dapat memenuhi 2 indikator, dan median skor-nya adalah 3 (2.0-4.0). Kadar Hb, IMT, dan LILA merupakan 3 indikator terbanyak yang dapat dipenuhi, sementara asupan kalsium, zat besi, dan folat merupakan 3 indikator yang paling sedikit dapat dipenuhi oleh responden.Kesimpulan: Peningkatan kesadaran akan pentingnya mempersiapkan gizi prakonsepsi pada calon ibu merupakan hal yang sangat diperlukan. Program intervensi gizi kedepannya sebaiknya sudah dimulai sejak masa prakonsepsi, bukan hanya fokus pada kehamilan. KATA KUNCI: Indeks Massa Tubuh; asupan makan; prakonsepsi; wanita usia subur ABSTRACTBackground: Proper nutrition during preconception is essential to ensuring a healthy pregnancy, however, women in developing countries may not be aware of its importance. Information is limited regarding nutrition readiness prior to conception among women of reproductive age in these settings.Objectives: To examine nutrition readiness prior to conception among premarital women living in Indonesia.Methods: This study was part of a cluster randomized trial which aimed to improve the iron status of pregnant women in Bantul District, Yogyakarta, Indonesia. A total of 173 premarital women were included in the study. Data were collected on anthropometry, dietary intake, and knowledge about preconception nutrition by trained nutrition students of the University of Alma Ata, and taking place in the participant’s home. Hemoglobin level data were obtained based on answers to a questionnaire. Preconception nutrition readiness for pregnancy was determined based on 10 indicators, including: (1) body mass index (BMI); (2) mid-upper arm circumference (MUAC); (3) hemoglobin (Hb) level; average daily intakes for (4) energy, (5) protein, (6) calcium, (7) iron, and (8) folic acid; (9) level of knowledge about preconception nutrition; and (10) folic acid and/or iron supplement consumption. Preconception nutrition readiness scores ranged from 0-10.Results: No study participants met all 10 indicators for preconception nutrition readiness. One-quarter (26.0%) of participants could only meet 2 indicators, and the median score was 3.0 (2.0-4.0). Hb level, BMI, and MUAC were the 3 indicators met most by participants, while iron, folic acid, and calcium intake were the least met indicators.Conclusion: Raising awareness about preconception nutritional preparation among women of reproductive age is urgent. Future nutrition intervention programs should target the preconception period. KEYWORDS: Body mass index; dietary intake; preconception; women of reproductive age.
      PubDate: 2021-02-01
      DOI: 10.21927/ijnd.2020.8(2).68-79
      Issue No: Vol. 8, No. 2 (2021)
       
  • ANALYSIS OF MENU PLANNING, CONSUMPTION ENERGY DENSITY RELATIONSHIPS AND
           FOOD LEFTOVERS OF THE ELDERLY NUTRITIONAL STATUS IN SOCIAL ORPHANS

    • Authors: Aspiyani Aspiyani, Putri Ronitawati, Prita Dhyani Swamilaksita, Rachmanida Nuzrina, Mertien Sa'pang
      Pages: 80 - 86
      Abstract: Background: The most important thing in giving food to the elderly is that the food served must meet the nutritional needs, the food served is given regularly in small portions but often, the food must be gradual and varied so as not to cause boredom, the food must be according to doctor's instructions for certain elderly and food must be soft. The elderly who live in the Werdha Nursing Home are faced with a different situation than before they lived in an orphanage. This causes the elderly to make adjustments so that their needs can be fulfilled. Health conditions in the elderly stage are largely determined by the quality and quantity of nutritional intake.Objective: This study aims to determine the analysis of menu planning, the relationship of energy consumption density and food waste to the nutritional status of the elderly at the Social Home Method: This study was an observational study of cross-sectional study design. Sampling was done by purposive sampling technique with a  total of 50 elderly respondents. Bivariate analysis using Chi-Square statistical tests. Results: Planning the menu at the Social Home is carried out once a year with a seven-day menu cycle compiled by a Puskesmas Nutritionist and has a menu structure consisting of the frequency of feeding 3 main meals and 2 interludes. The application in feeding has not been adjusted to the menu made by a Nutritionist. Most respondents were aged 60-74 years (elderly). Correlation test results showed that there was no relationship between energy consumption density with the nutritional status of the elderly     ( p = 0.589 ) (p> 0.05) and there was a relationship between food waste and the nutritional status of the elderly (p = 0.010 ) (p <0.05). Conclusion: Some menu planning at the Social Institution was carried out and some did not meet the factors that influenced menu planning at the institution. There is a relationship between food waste with the nutritional status of the elderly, the main factor affecting nutritional status is food intake. This is because not only because of the small amount of food left (<20%) which causes the risk of malnutrition, but there are other factors based on the questions and the results of the MNA score.
      PubDate: 2021-02-01
      DOI: 10.21927/ijnd.2020.8(2).80-86
      Issue No: Vol. 8, No. 2 (2021)
       
  • A nutrition diary-book effectively increase knowledge and adherence of
           iron tablet consumption among adolescent female students

    • Authors: Jurianto Gambir, Iman Jaladri, Endah Mayang Sari, Yulinda Kurniasari
      Pages: 87 - 92
      Abstract: ABSTRAK
      Latar Belakang: Edukasi gizi yang tepat dapat merubah remaja putri untuk berperilaku hidup sehat. Inovasi program edukasi yang dapat memotivasi remaja putri dalam mencari dan mengkonsumsi tablet zat besi secara teratur sangat dibutuhkan sehingga dapat menurunkan prevalensi anemia di Indonesia.
      Tujuan: Mengetahui pengaruh edukasi melalui buku diary gizi terhadap pengetahuan gizi, minat mencari tablet zat besi dan kepatuhan remaja putri dalam mengkonsumsi tablet zat besi (Fe).
      Metode: Quasi experimental (Non-Randomized group pre–post test) study dengan 50 subyek penelitian yang terbagi menjadi dua kelompok perlakuan. Subjek penelitian adalah siswi remaja putri di SMA di Kota Pontianak, dengan kriteria umur 14-16 tahun sudah haid dan bersedia menjadi subjek penelitian. Intervensi berlangsung selama dua bulan efektif. Kelompok intervensi diberikan tablet zat besi (Fe) + buku Diary Gizi dan kelompok kontrol tanpa buku Diary Gizi. Tablet zat besi (Fe) yang diberikan mengandung 60 mg Fe elemental dan 20 mg asam folat. Data dianalisis menggunakan software komputer dan disajikan dalam bentuk tekstular dan table, dengan uji statistik Chi square dan t test.
      Hasil: Hasil penelitian program suplementasi zat besi (Fe) dikalangan remaja putri belum popular. Tingkat pengetahuan siswi yang mendapatkan edukasi gizi dengan Buku Diary lebih baik dibandingkan dengan siswi yang mendapatkan edukasi melalui penyuluhan (p<0,05). Siswi dari kelompok buku Diary Gizi lebih patuh dalam mengkonsumsi tablet zat besi (p<0,05).
      Kesimpulan: Pemberian dan aktivitas dengan catatan harian buku Diary Gizi dapat digunakan dalam meningkatkan pengetahuan dan meningkatkan kepatuhan remaja putri dalam mengkonsumsi tablet zat besi (Fe). Penggunaan Buku Diary Gizi dapat dipertimbangkan dalam mensukseskan program suplementasi zat besi (Fe) pada remaja putri

      KATA KUNCI: buku diary gizi; kepatuhan; konsumsi; pengetahuan; remaja putri; tablet zat besi (Fe)

      ABSTRACTBackground: Proper education about nutrition can change adolescent females to have a healthy lifestyle. Innovation of education programs which can motivate female adolescents in finding and consuming iron tablets regularly is highly necessary, so that it can decrease the prevalence of anemia in Indonesia.
      Objectives: To find out the effect of Nutrition Diary-Book education on nutritional knowledge, effort to find iron tablets and consuming iron tablets in adolescence.
      Methods: A quasi experimental study (non-randomized group pre–post test) was conducted with 50 subjects divided into two groups. The age of the subjects were 14-16 years old, already had menstruation and were willing to be research subjects for 2 months. Iron tablets and nutrition diary-books were administered to intervention group and were administered to control group without nutrition diary-books. The results were analyzed using chi square and t-test.
      Results: The level of knowledge who get education about nutrition by having nutrition diary-books is better compared to female students who get the education through elucidation (p<0.05). The female students from the intervention group were proven to be more obedient in consuming iron tablets (p<0.05).
      Conclusion: The administration of nutrition diary-book and activity of writing nutrition diary-book can be used to increase knowledge and adherence in consuming iron tablets among adolescent female students.KEYWORDS: adherence; adolescent; iron tablet; knowledge; nutrition diary-book
      PubDate: 2021-02-01
      DOI: 10.21927/ijnd.2020.8(2).87-92
      Issue No: Vol. 8, No. 2 (2021)
       
  • The role of sodium intake and liquid balance to overcoming breathing based
           on respiration rate (RR) on congestive heart failure (CHF) patients

    • Authors: Rijanti Abdurrachim, Nana Chairunnisa
      Pages: 93 - 100
      Abstract: Background : Congestive Heart Failure (CHF) is the inability of the heart to pump blood to meet the needs of oxygen and nutrients to the body's tissues. The most common symptom of recurrence is shortness of breath. One of the dietary management of CHF patients is the limitation of sodium and fluid. The aim of the study was to determine the role of sodium intake and fluid balance in the occurrence of shortness of breath based on Respiration Rate (RR) in Congestive Heart Failure (CHF) patients in Cardiac Hospitalization at H. Moch. Ansari Saleh Banjarmasin. Method: This type of determination is an observational analytic with a prospective approach. The population was all CHF patients who were hospitalized in the Diamond Room and Kumala Room 3rd Floor RSUD H. Moch. Ansari Saleh Banjarmasin from April 16 to May 6, 2018. Samples were 12 people taken based on inclusion and exclusion criteria. How to collect data using a 1x24 hour food recall form, a liquid form and a Respiration Rate form . Data Analyst is  using the Spearman rank correlation test with a 95% confidence level. Results : 12 respondents obtained 58.3% aged 56-65 years, 66.7% male sex, and 50% with junior and senior high school education or equivalent. The nutritional assessment of CHF patients is reduced breathlessness, decreased blood pressure, normal laboratory data, and no changes in dietary material were given . A sufficient sodium intake (75%), a negative fluid balance level of 66.7%, occurrence of shortness of breath based on normal RR (50%) and tachypnea (50%). Conclusion : There is a correlation between sodium intake (p = 0.049) and fluid balance (p = 0.01) to the occurrence of shortness of breath based on the RR value of CHF patients in the Cardiovascular Inpatient Hospital Dr.H.Moch.Ansari Saleh Banjarmasin.Adjusting sodium intake and fluid balance is useful to reduce symptoms of shortness of breath in CHF patients.     
      PubDate: 2021-02-01
      DOI: 10.21927/ijnd.2020.8(2).93-100
      Issue No: Vol. 8, No. 2 (2021)
       
 
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