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  Subjects -> NUTRITION AND DIETETICS (Total: 201 journals)
Showing 1 - 64 of 64 Journals sorted alphabetically
Acta Portuguesa de Nutrição     Open Access   (Followers: 1)
Advances in Digestive Medicine     Open Access   (Followers: 11)
Advances in Eating Disorders : Theory, Research and Practice     Hybrid Journal   (Followers: 20)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 59)
Advances in Nutrition     Hybrid Journal   (Followers: 55)
African Journal of Biomedical Research     Open Access  
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 15)
Aktuelle Ernährungsmedizin     Hybrid Journal   (Followers: 4)
American Journal of Botany     Full-text available via subscription   (Followers: 17)
American Journal of Clinical Nutrition     Hybrid Journal   (Followers: 156)
American Journal of Food and Nutrition     Open Access   (Followers: 46)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access  
Amino Acids     Hybrid Journal   (Followers: 8)
Annals of Nutrition and Metabolism     Full-text available via subscription   (Followers: 52)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 13)
Annual Review of Nutrition     Full-text available via subscription   (Followers: 39)
Appetite     Hybrid Journal   (Followers: 24)
Arab Journal of Nutrition and Exercise     Open Access  
Archive of Food and Nutritional Science     Open Access   (Followers: 1)
Archivos Latinoamericanos de Nutrición     Open Access  
Asia Pacific Journal of Clinical Nutrition     Full-text available via subscription   (Followers: 10)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 12)
Bangladesh Journal of Nutrition     Open Access   (Followers: 5)
Bioactive Carbohydrates and Dietary Fibre     Hybrid Journal   (Followers: 2)
BMC Nutrition     Open Access   (Followers: 11)
BMJ Nutrition, Prevention & Health     Open Access   (Followers: 8)
British Journal Of Nutrition     Hybrid Journal   (Followers: 91)
Cahiers de Nutrition et de Diététique     Full-text available via subscription   (Followers: 1)
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access   (Followers: 1)
Canadian Journal of Dietetic Practice and Research     Full-text available via subscription   (Followers: 17)
Case Reports in Clinical Nutrition     Open Access  
Childhood Obesity     Hybrid Journal   (Followers: 21)
Clinical Nutrition     Hybrid Journal   (Followers: 89)
Clinical Nutrition ESPEN     Hybrid Journal   (Followers: 22)
Clinical Nutrition Experimental     Open Access   (Followers: 1)
Clinical Nutrition Insight     Full-text available via subscription   (Followers: 13)
Clinical Nutrition Open Science     Open Access  
Clinical Obesity     Hybrid Journal   (Followers: 17)
Comparative Exercise Physiology     Hybrid Journal   (Followers: 21)
Current Developments in Nutrition     Open Access   (Followers: 6)
Current Nutrition & Food Science     Hybrid Journal   (Followers: 25)
Current Nutrition Reports     Hybrid Journal   (Followers: 8)
Current Opinion in Clinical Nutrition & Metabolic Care     Hybrid Journal   (Followers: 25)
Current Research in Nutrition and Food Science     Open Access   (Followers: 6)
DEMETRA : Alimentação, Nutrição & Saúde     Open Access  
Diabetes, Metabolic Syndrome and Obesity     Open Access   (Followers: 46)
Eating and Weight Disorders - Studies on Anorexia, Bulimia and Obesity     Hybrid Journal   (Followers: 23)
Ecology of Food and Nutrition     Hybrid Journal   (Followers: 9)
Egyptian Journal of Obesity, Diabetes and Endocrinology     Open Access   (Followers: 1)
Endocrinología, Diabetes y Nutrición     Full-text available via subscription   (Followers: 1)
Endocrinología, Diabetes y Nutrición (English Edition)     Hybrid Journal   (Followers: 2)
Ernährung & Medizin     Hybrid Journal   (Followers: 3)
European Journal of Clinical Nutrition     Hybrid Journal   (Followers: 74)
European Journal of Nutrition     Hybrid Journal   (Followers: 35)
European Journal of Nutrition & Food Safety     Open Access   (Followers: 1)
Food & Nutrition Research     Open Access   (Followers: 34)
Food and Environmental Virology     Hybrid Journal   (Followers: 1)
Food and Foodways: Explorations in the History and Culture of     Hybrid Journal   (Followers: 12)
Food and Health     Open Access   (Followers: 1)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Waterborne Parasitology     Open Access  
Food Digestion     Hybrid Journal   (Followers: 5)
Food Frontiers     Open Access   (Followers: 1)
Food Hydrocolloids for Health     Open Access  
Food Quality and Safety     Open Access   (Followers: 2)
Food Science & Nutrition     Open Access   (Followers: 59)
Food, Culture and Society: An International Journal of Multidisciplinary Research     Full-text available via subscription   (Followers: 13)
Frontiers in Nutrition     Open Access   (Followers: 11)
Frontiers in Sustainable Food Systems     Open Access   (Followers: 2)
Functional Foods in Health and Disease     Open Access  
Gazi Sağlık Bilimleri Dergisi     Open Access  
Genes & Nutrition     Open Access   (Followers: 5)
Hacettepe University Faculty of Health Sciences Journal     Open Access  
Human Nutrition & Metabolism     Open Access   (Followers: 1)
Indian Journal of Nutrition and Dietetics     Hybrid Journal   (Followers: 1)
Indonesian Food and Nutrition Progress     Open Access  
International Journal for Vitamin and Nutrition Research     Hybrid Journal   (Followers: 10)
International Journal of Behavioral Nutrition and Physical Activity     Open Access   (Followers: 30)
International Journal of Child Health and Nutrition     Hybrid Journal   (Followers: 6)
International Journal of Eating Disorders     Hybrid Journal   (Followers: 22)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 20)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 6)
International Journal of Food Sciences and Nutrition     Hybrid Journal   (Followers: 11)
International Journal of Gastroenterology, Hepatology, Transplant and Nutrition     Open Access   (Followers: 3)
International Journal of Nutrition and Metabolism     Open Access   (Followers: 23)
International Journal of Nutrition, Pharmacology, Neurological Diseases     Open Access   (Followers: 4)
International Journal of Obesity     Hybrid Journal   (Followers: 90)
International Journal of Sport Nutrition & Exercise Metabolism     Hybrid Journal   (Followers: 82)
Journal of Advanced Nutrition and Human Metabolism     Open Access   (Followers: 16)
Journal of Agriculture, Food Systems, and Community Development     Open Access   (Followers: 3)
Journal of Dietary Supplements     Hybrid Journal   (Followers: 10)
Journal of Eating Disorders     Open Access   (Followers: 13)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Food & Nutritional Disorders     Hybrid Journal   (Followers: 1)
Journal of Food and Nutrition Research     Open Access   (Followers: 9)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 6)
Journal of Food Science and Nutrition Therapy     Open Access   (Followers: 1)
Journal of Health, Population and Nutrition     Open Access   (Followers: 12)
Journal of Human Nutrition and Dietetics     Hybrid Journal   (Followers: 50)
Journal of Hunger & Environmental Nutrition     Hybrid Journal   (Followers: 7)
Journal of Medical Nutrition and Nutraceuticals     Open Access   (Followers: 4)
Journal of Medicinal Herbs and Ethnomedicine     Open Access  
Journal of Muscle Foods     Hybrid Journal  
Journal of Nutraceuticals and Herbal Medicine     Open Access  
Journal of Nutrition     Hybrid Journal   (Followers: 38)
Journal of Nutrition & Intermediary Metabolism     Open Access  
Journal of Nutrition and Metabolism     Open Access   (Followers: 16)
Journal of Nutrition Education and Behavior     Hybrid Journal   (Followers: 19)
Journal of Nutrition in Gerontology and Geriatrics     Hybrid Journal   (Followers: 15)
Journal of Nutrition, Health and Aging     Hybrid Journal   (Followers: 30)
Journal of Nutritional & Environmental Medicine     Full-text available via subscription   (Followers: 2)
Journal of Nutritional Biochemistry     Hybrid Journal   (Followers: 8)
Journal of Nutritional Disorders & Therapy     Open Access  
Journal of Nutritional Ecology and Food Research     Full-text available via subscription  
Journal of Nutritional Science     Open Access   (Followers: 2)
Journal of Obesity     Open Access   (Followers: 24)
Journal of Parenteral and Enteral Nutrition     Hybrid Journal   (Followers: 35)
Journal of Pediatric Gastroenterology and Nutrition (JPGN)     Hybrid Journal   (Followers: 52)
Journal of Pharmacy and Nutrition Sciences     Open Access   (Followers: 5)
Journal of Renal Nutrition     Hybrid Journal   (Followers: 28)
Journal of Renal Nutrition and Metabolism     Open Access   (Followers: 2)
Journal of Sensory Studies     Hybrid Journal  
Journal of Spices and Aromatic Crops     Open Access   (Followers: 1)
Journal of the Academy of Nutrition and Dietetics     Full-text available via subscription   (Followers: 60)
Journal of the American College of Nutrition     Hybrid Journal   (Followers: 7)
Journal of the Australasian College of Nutritional and Environmental Medicine     Full-text available via subscription  
Jurnal Gizi dan Dietetik Indonesia : Indonesian Journal of Nutrition and Dietetics     Open Access   (Followers: 1)
Jurnal Gizi Indonesia / The Indonesian Journal of Nutrition     Open Access  
Jurnal Gizi Klinik Indonesia     Open Access  
Jurnal Penelitian Gizi dan Makanan     Open Access   (Followers: 1)
Jurnal Riset Kesehatan     Open Access  
La Ciencia al Servicio de la Salud y Nutrición     Open Access  
Lifestyle Genomics     Open Access   (Followers: 2)
Lifestyle Journal     Open Access  
Maternal & Child Nutrition     Hybrid Journal   (Followers: 14)
Médecine & Nutrition     Full-text available via subscription  
Media Gizi Indonesia     Open Access  
Metabolism and Nutrition in Oncology     Open Access   (Followers: 4)
Molecular Nutrition & Food Research     Hybrid Journal   (Followers: 6)
NFS Journal     Open Access  
Nigerian Food Journal     Full-text available via subscription   (Followers: 2)
Nigerian Journal of Nutritional Sciences     Full-text available via subscription  
npj Science of Food     Open Access  
Nutrición Hospitalaria     Open Access   (Followers: 3)
Nutrients     Open Access   (Followers: 11)
Nutrire     Hybrid Journal  
Nutrition     Hybrid Journal   (Followers: 21)
Nutrition & Dietetics     Hybrid Journal   (Followers: 30)
Nutrition & Food Science     Hybrid Journal   (Followers: 8)
Nutrition & Diabetes     Open Access   (Followers: 20)
Nutrition & Metabolism     Open Access   (Followers: 15)
Nutrition - Science en évolution     Full-text available via subscription   (Followers: 5)
Nutrition and Cancer     Hybrid Journal   (Followers: 13)
Nutrition and Dietary Supplements     Open Access   (Followers: 14)
Nutrition and Health     Hybrid Journal   (Followers: 6)
Nutrition and Metabolic Insights     Open Access   (Followers: 3)
Nutrition Bulletin     Hybrid Journal   (Followers: 10)
Nutrition Bytes     Open Access   (Followers: 5)
Nutrition in Clinical Practice     Hybrid Journal   (Followers: 43)
Nutrition Journal     Open Access   (Followers: 11)
Nutrition Research     Hybrid Journal   (Followers: 22)
Nutrition Research Reviews     Hybrid Journal   (Followers: 13)
Nutrition Reviews     Hybrid Journal   (Followers: 36)
Nutrition Today     Hybrid Journal   (Followers: 14)
Nutrition, Metabolism and Cardiovascular Diseases     Hybrid Journal   (Followers: 13)
Nutritional Neuroscience : An International Journal on Nutrition, Diet and Nervous System     Hybrid Journal   (Followers: 9)
Obesity     Hybrid Journal   (Followers: 56)
Obesity Facts     Open Access   (Followers: 8)
Obesity Reviews     Hybrid Journal   (Followers: 24)
Oil Crop Science     Open Access  
Open Food Science Journal     Open Access  
Open Nutrition Journal     Open Access   (Followers: 2)
Open Obesity Journal     Open Access   (Followers: 1)
Pakistan Journal of Nutrition     Open Access   (Followers: 2)
Pediatric Obesity     Hybrid Journal   (Followers: 9)
Perspectivas en Nutrición Humana     Open Access   (Followers: 2)
PharmaNutrition     Hybrid Journal   (Followers: 2)
Plant Foods for Human Nutrition     Hybrid Journal   (Followers: 5)
Plant Production Science     Open Access   (Followers: 1)
Proceedings of the Nutrition Society     Hybrid Journal   (Followers: 8)
Progress in Nutrition     Open Access   (Followers: 2)
Public Health Nutrition     Hybrid Journal   (Followers: 29)
RBNE - Revista Brasileira de Nutrição Esportiva     Open Access   (Followers: 1)
RBONE - Revista Brasileira de Obesidade, Nutrição e Emagrecimento     Open Access   (Followers: 1)
Revista Chilena de Nutricion     Open Access   (Followers: 2)
Revista Española de Nutrición Humana y Dietética     Open Access   (Followers: 3)
Revista Mexicana de Trastornos Alimentarios     Open Access   (Followers: 1)
Revista Salud Pública y Nutrición     Open Access  
Segurança Alimentar e Nutricional     Open Access  
South African Journal of Clinical Nutrition     Open Access   (Followers: 5)
The Australian Coeliac     Full-text available via subscription   (Followers: 1)
Topics in Clinical Nutrition     Hybrid Journal   (Followers: 18)
UNICIÊNCIAS     Open Access  
Universal Journal of Food and Nutrition Science     Open Access   (Followers: 4)
World Food Policy     Hybrid Journal   (Followers: 3)

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Media Gizi Indonesia
Number of Followers: 0  

  This is an Open Access Journal Open Access journal
ISSN (Print) 1693-7228 - ISSN (Online) 2540-8410
Published by Universitas Airlangga Homepage  [54 journals]
  • BIOACTIVE COMPOUNDS FROM PURPLE ROSELLE CALYX (HIBISCUS SABDARIFFA L.)
           EXTRACT USING MULTISTAGE COUNTERCURRENT METHOD

    • Authors: Meilya Suzan Triyastuti, Nadiem Anwar
      Pages: 1 - 10
      Abstract: Multistage Countercurrent Extraction (MCE) is a new extraction technique used to extract bioactive compounds (anthocyanin, quercetin, antioxidants) from purple roselle calyxes (Hibiscus sabdariffa L.). This study of purple roselle calyxes extract with three-stage MCE was carried out at a comparison of roselle calyxes and distillation water solvent 1:10, extraction temperatures of 50°C, 60°C, 70°C and extraction time of 15, 30, 45 minutes. Purple roselle calyxes using the MCE method contained the highest anthocyanin content of 2815,43 mg/L, quercetin content 59,25 mg/L, and antioxidant capacity 197,6 ppm. The results showed that the content of bioactive compounds increased by increasing the extraction temperature and extraction time. MCE is an efficient technique for extracting bioactive compounds from roselle calyxes. Roselle calyxes that are rich in antioxidants have the potential as a good food colorant andnatural antioxidants.
      PubDate: 2022-01-30
      DOI: 10.20473/mgi.v17i1.1-10
      Issue No: Vol. 17, No. 1 (2022)
       
  • Pengembangan RUTF (Ready to Use Therapeutic Food) Berbahan Serealia dan
           Kedelai bagi Balita Malnutrisi Akut Berat Produk Development of RUTF
           (Ready to Use Therapeutic Food) Using Cereals and Soybean for Children
           with Severe Acute Malnutrition

    • Authors: Anisa Dewi Mentari, Budi Setiawan, Eny Palupi
      Pages: 11 - 20
      Abstract: Malnutrisi akut pada kelompok usia balita masih menjadi masalah gizi serius di Indonesia. Sebanyak 10,4% balita di Indonesia mengalami malnutrisi akut dengan 3,5% diantaranya tergolong malnutrisi akut berat. RUTF (Ready to Use Theurapetic Food) merupakan makanan pemulihan yang sudah terbukti efektif menanggulangi masalah malnutrisi akut berat. Pemberian RUTF di Indonesia belum menyeluruh dan masih diperoleh secara import, sehingga perlu adanya inovasi dalam mengembangkan RUTF dengan memanfaatkan pangan lokal. Tujuan dari penelitian ini adalah mengembangkan dan menganalisis zat gizi produk pasta RUTF berbasis pangan lokal yang terdiri dari beras, jagung, kedelai dan tempe untuk menanggulangi masalah status gizi balita yang mengalami malnutrisi akut berat. Desain dari penelitian ini adalah eksperimental menggunakan Rancangan Acak Lengkap Faktorial dengan dua kali ulangan. Terdapat dua faktor perlakuan, yaitu jenis serealia dan jenis kacang. Masing-masing faktor terdiri dari dua taraf, yaitu beras dan jagung (Faktor A) serta kedelai dan tempe (Faktor B).  Penelitian ini terdiri dari empat formula, yaitu A1B1 (beras-kedelai), A2B1 (jagung-kedelai), A1B2 (beras-tempe), A2B2 (jagung-tempe). Formula dengan perpaduan beras dan kedelai (A1B1) dipilih sebagai formula terbaik berdasarkan hasil organoleptik, kandungan protein dan daya cerna protein in vitro. Hasil analisis kimia pasta RUTF terpilih mengandung kadar air 1,87%, abu 2,80%, protein 14,35%, lemak 32,50%, karbohidrat 45,29%, energi 531 kkal, serat pangan 3,19%, Fe 13,99 mg/100 g, Ca 395,73 mg/100 g dan daya cerna protein in vitro 95,47%. Secara keseluruhan, nilai zat gizi formula terpilih telah memenuhi persyaratan yang direkomendasikan oleh WHO, sehingga produk ini dapat menjadi alternatif untuk mengatasi masalah manutrisi akut berat pada balita.

      PubDate: 2022-01-30
      DOI: 10.20473/mgi.v17i1.11-20
      Issue No: Vol. 17, No. 1 (2022)
       
  • PENGEMBANGAN PRODUK READY TO USE THERAPEUTIC FOOD (RUTF) BERBENTUK BAR
           BERBAHAN KACANG HIJAU, SEREALIA, DAN MINYAK NABATI Development of Ready to
           Use Therapeutic Food (RUTF) Bar Product Made from Mungbean, Cereal, and
           Vegetable oils

    • Authors: Reni Novia, Budi Setiawan, Sri Anna Marliyati
      Pages: 21 - 32
      Abstract: Pemberian produk RUTF (Ready to Use Therapeutic Food) merupakan salah satu solusi untuk mengatasi malnutrisi akut berat pada balita. Penelitian ini bertujuan untuk mengembangkan dan menganalisis produk RUTF berbentuk bar dari kacang hijau, serealia, dan minyak nabati untuk balita malnutrisi akut berat. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial dengan dua faktor dan dua ulangan. Faktor tersebut terdiri dari faktor A (kombinasi penggunaan tepung kacang hijau dengan jenis serealia yaitu tepung beras atau tepung jagung), dan faktor B (minyak nabati yaitu minyak kelapa atau minyak kelapa sawit). Penentuan formula terpilih didasarkan pada uji organoleptik (uji hedonik) dan kandungan gizi produk (energi dan protein). Hasil analisis uji hedonik menunjukkan bahwa atribut warna, aroma, rasa tekstur dan keseluruhan produk tidak berbeda nyata antar formula dan semua formula cenderung disukai panelis. Perlakuan kombinasi penggunaan tepung kacang hijau dengan serealia berpengaruh secara signifikan terhadap kandungan protein sedangkan perlakuan penggunaan minyak nabati berpengaruh secara signifikan terhadap kandungan energi produk. Hasil penelitian menunjukkan bahwa formula yang dipilih adalah formula A1B1 (kombinasi penggunaan tepung kacang hijau dengan tepung beras dan minyak kelapa) yang mengandung energi 522 kkal, 3.42% kadar air, 2.32% kadar abu, 13.57% protein, 28,89% lemak, 51,81% karbohidrat, serat pangan 4.66%, zat besi 13.82 mg /100g, kalsium 348.24 mg/100g, daya cerna protein 94.93%, dan aktivitas air 0.21. Formula A1B1 memenuhi persyaratan standar produk RUTF untuk semua kandungan gizi dan aktivitas air kecuali kandungan air berdasarkan WHO (2007). 
      PubDate: 2022-01-30
      DOI: 10.20473/mgi.v17i1.21-32
      Issue No: Vol. 17, No. 1 (2022)
       
  • Pengaruh Pemanfaatan Tepung Buah Kersen (Muntingia calabura L.) dan
           Substitusi Gula terhadap Kandungan Gizi, Antioksidan dan Organoleptik
           Biskuit The Effect of Calabura Fruit (Muntingia calabura L.) Flour
           Utilization and Sugar Substitution on Nutritional, Antioxidants and
           Organoleptics of Biscuit

    • Authors: Deya Silviani, Sri Anna Marliyati, Lilik Kustiyah
      Pages: 33 - 42
      Abstract: Perubahan pola konsumsi ke pola yang kurang sehat seperti peningkatan konsumsi gula dan rendahnya konsumsi sayur dan buah, berkontribusi terhadap peningkatan prevalensi overweight dan obesitas di Indonesia. Overweight dan obesitas merupakan faktor resiko penyakit tidak menular. Pada penderita obesitas terjadi peningkatan stres metabolik, yang lebih lanjut dapat memicu penyakit tidak menular. Buah kersen (Muntingia calabura L.) memiliki potensi gizi dan antioksidan yang dapat dimanfaatkan pada pengembangan produk pangan. Pemanfaatan buah kersen dan substitusi gula pada biskuit dapat dilakukan sebagai upaya untuk membuat produk biskuit menjadi lebih bergizi, mengandung antioksidan dan rendah gula yang dapat berkontribusi pada pencegahan faktor resiko overweight dan obesitas. Penelitian ini bertujuan untuk menganalisis pengaruh pemanfaatan tepung buah kersen dan substitusi gula terhadap  kandungan gizi, kandungan antioksidan, aktivitas antioksidan, karakteristik organoleptik serta karakteristik fisik biskuit. Rancangan Percobaan yang digunakan adalah Rancangan Acak Lengkap Faktorial dengan dua faktor, yaitu substitusi tepung buah kersen dan substitusi gula. Analisis yang dilakukan meliputi analisis kandungan gizi, kadar dan aktivitas antioksidan, dan kekerasan. Pengaruh perlakuan terhadap kandungan zat gizi dianalisis menggunakan sidik ragam (ANOVA), sedangkan  terhadap sifat organoleptik menggunakan Kruskal Wallis. Hasil penelitian menunjukkan bahwa substitusi tepung buah kersen dan gula memberikan pengaruh terhadap kadar abu serta kandungan dan aktivitas antioksidan biskuit (p<0,05), namun tidak berpengaruh pada karakteristik organoleptik biskuit. Peningkatan taraf substitusi tepung buah kersen meningkatkan aktivitas dan kadar antioksidan biskuit. 

      PubDate: 2022-01-30
      DOI: 10.20473/mgi.v17i1.33-42
      Issue No: Vol. 17, No. 1 (2022)
       
  • Application of Diabetes Self-Management Education and Support in
           Outpatients with Type II DM

    • Authors: Indah Ratnasari, Iskari Ngadiarti, Lilik Fauziyah Ahmad
      Pages: 43 - 50
      Abstract: Education through self-management and support plays an important role in providing knowledge and instilling an awareness of the importance of healthy living. The purpose of this study was to determine the effect of Diabetes Self-Management Education and Support on eating habits, body weight, nutritional status, and glycemic control. The design of this study was quasi-experimental with the experimental design of the Pre Test Post Test without a control group. The number of samples was 60 patients who were taken by purposive sampling with predefined inclusion and exclusion criteria. Interventions were conducted 2 times a month for 6 months. From this study, it is known that for 6 months there was an increase in the consumption of vegetables, fruit, and milk (p<0,05), a significant decrease in the consumption of tubers and starches (p <0.05), while the consumption of rice and side dishes did not experience a significant change (p> 0, 05). Besides, there was a significant decrease in glycemic control (p <0.05) but there was no significant reduction in body weight and nutritional status (p> 0.05). The application of Diabetes Self-Management Education and Support for 6 months can influence glycemic control and change eating habits.
      PubDate: 2022-01-30
      DOI: 10.20473/mgi.v17i1.43-50
      Issue No: Vol. 17, No. 1 (2022)
       
  • EATING VEGETABLES BEFORE CARBOHYDRATES DECREASE ENERGY INTAKE OF TYPE-2
           DIABETES MELLITUS PATIENTS

    • Authors: Dian Eka Widyasari, Sugiarto -, Dono Indarto
      Pages: 51 - 55
      Abstract: Diabetes mellitus is a non-communicable disease that has increased significantly in Indonesia and worldwide. Dietary arrangements through diet therapy are beneficial for improving the performance of the pancreas in producing and stimulating the work of insulin. This study aimed to determine the effect of the order of vegetable and carbohydrate consumptions on the decrease of energy intake. Method used randomized control trial with pre-post design.  A total of 24 people with non-complicating type-2 diabetes mellitus aged 18-65 years were assigned into 3 groups ; control group (C), vegetable before carbohydrate group (P1), and vegetable with carbohydrate group (P2) .  Energy intake before and after the intervention was measured using a 24-hour food recall. To compare pre-post intervention, paired T-test were used, meanwhile to compare difference among groups data were analysed using ANOVA.  A significant decrease in energy intake was found in P1 where the mean values of C and P1 were 17.75 ± 12.40 calories and 155.27 ± 23.40 calories (p < 0.001), and mean values of P1 and P2 were 155.27 ± 23.40 calories and 4.54 ± 48.99 calories (p < 0.001). The order of vegetable before carbohydrate consumption decreases energy intake of type-2 diabetes mellitus patients. 

      PubDate: 2022-01-30
      DOI: 10.20473/mgi.v17i1.51-55
      Issue No: Vol. 17, No. 1 (2022)
       
  • HUBUNGAN POLA KONSUMSI SUMBER ZAT BESI, INHIBITOR DAN ENHANCER ZAT BESI
           DENGAN KEJADIAN ANEMIA PADA SANTRIWATI PONDOK PESANTREN AL-MIZAN
           MUHAMMADIYAH LAMONGAN Correlation between consumption patterns of iron
           sources, iron inhibitor, and iron enhancer, with the occurence of anemia
           among female students in Islamic Boarding School Al-Mizan Muhammadiyah
           Lamongan

    • Authors: Fanti Septia Nabilla, Lailatul Muniroh, Mahmud Aditya Rifqi
      Pages: 56 - 61
      Abstract: Anemia merupakan salah satu permasalahan defisiensi zat gizi yang rentan dialami oleh remaja putri. Anemia adalah kondisi dimana kadar hemoglobin (Hb) lebih rendah dari 12 g/dL. Anemia dapat disebabkan karena kekurangan darah, penyakit infeksi, rendahnya kandungan zat besi pada makanan, rendahnya konsumsi makanan sumber zat besi dan terdapat zat yang dapat menghambat absorbsi zat besi pada makanan. Mengonsumsi sumber zat besi dan enhancer zat besi serta mengurangi konsumsi inhibitor dapat meningkatkan absorbsi zat besi dalam tubuh. Penelitian ini bertujuan untuk menganalisis hubungan antara pola konsumsi sumber zat besi, inhibitor zat besi dan enhancer zat besi dengan kejadian anemia pada santriwati. Penelitian ini menggunakan desain cross sectional pada 50 santriwati kelas X dan XI di Pondok Pesantren Al-Mizan Muhammadiyah Lamongan. Pemilihan sampel menggunakan metode proportional random sampling. Kadar hemoglobin diukur menggunakan alat hemoglobinmeter digital dan data pola konsumsi dikumpulkan menggunakan food frequency questionnaire. Analisis data menggunakan uji korelasi Spearman. Penelitian ini menemukan hubungan antara pola konsumsi sumber zat besi (p=0,036) dan inhibitor zat besi (p=0,012) dengan kejadian anemia. Tidak ada hubungan antara pola konsumsi enhancer zat besi (p=0,339) dengan kejadian anemia. Kebiasaan mengonsumsi sumber zat besi dan inhibitor zat besi dapat meningkatkan kadar zat besi dalam tubuh terutama zat besi heme dan mengurangi konsumsi pangan inhibitor zat besi untuk menurunkan risiko terjadinya anemia.

      PubDate: 2022-01-30
      DOI: 10.20473/mgi.v17i1.56-61
      Issue No: Vol. 17, No. 1 (2022)
       
  • THE COMPOSITION OF CARBOHYDRATE AND FAT CONSUMPTION AMONG OBESE
           ADOLESCENTS IN SURABAYA AND SIDOARJO

    • Authors: Christine Florens, Nur Aisiyah Widjaja, Roedi Irawan, Meta Herdiana Hanindita
      Pages: 62 - 69
      Abstract: Carbohydrates and fats are macronutrients that have been the most influential factors to obesity. The excess of consumed carbohydrates or fats will be stored as triglycerides in adipocytes. This study aims to analyze the proportion of carbohydrates and fats consumption among obese adolescents from Surabaya and Sidoarjo. This study also revealed the relationship between the proportion with the total calories consumption and body mass index (BMI). This cross-sectional study involved obese adolescents aged 13-18 years old from several junior and senior high schools, conducted during May-September 2020. The subject was selected using a total population sampling method that met inclusion and exclusion criteria. Anthropometries (weight and height) were measured to calculate BMI and determine obesity according to CDC 2000 criteria. A 24-hour-food-recall for the last two days was used to get the dietary information. This study divided carbohydrates consumption into three groups (high (HC), moderate (MC), low(LC)) and fats consumption into two groups (high fats (HF) and non-high fats (Non-HF)). There were 240 obese adolescents participating in this study; 40.4% of them consuming high carbohydrates and 17.5% of them consuming HF on their diets. Although there were several distinctions in carbohydrates and fats composition on diet, the total calorie and the mean BMI were not considerably different based on macronutrients consumption. In conclusion, there were two types of imbalance proportion of macronutrients consumption among our participants, high–carbohydrates-low-fats diet and low-carbohydrates-high-fats-diet.

      PubDate: 2022-01-30
      DOI: 10.20473/mgi.v17i1.62-69
      Issue No: Vol. 17, No. 1 (2022)
       
  • FOOD INTAKE, FOOD PURCHASING ACCESS, AND STRESS DURING THE COVID-19
           PANDEMIC: A DESCRIPTIVE STUDY AMONG COLLEGE STUDENTS OF JENDERAL SOEDIRMAN
           UNIVERSITY

    • Authors: Izka Sofiyya Wahyurin, Ajeng Dian Purnamasari, Hiya Alfi Rahmah
      Pages: 70 - 75
      Abstract: The COVID-19 pandemic is causing social restrictions that leads to school form home. Long period of online learning system will likely make excessive food intakes and adolescent would try popular diet, got high stress due to staying at home for a long period of time, and decreased of food purchasing access. This study aimed to describe the food intakes, food purchasing access, and stress level among college students of Jenderal Soedirman University during pandemic period. This study was crossectional design study with data collection using purposive sampling. Total samples were 361 students from Jenderal Soedirman University Students. Descriptive Analytical data was shown using percentage, mean, and standard deviation. Food intake data was collected using 24 hours food recall and food purchasing access was determined by the online questionnaire with question about how the respondents get the access to buy food during pandemic Energy intakes, macro nutrients, vitamins C and vitamins A of Jenderal Soedirman University Students during pandemic era were inadequate compared to their nutritional needs. Most of the students feel stressed during pandemic because they were worried they might get infected by COVID-19 either themselves or their family.


      PubDate: 2022-01-30
      DOI: 10.20473/mgi.v17i1.70-75
      Issue No: Vol. 17, No. 1 (2022)
       
  • CLINICAL MANIFESTATION OF BMI, TLC, ALBUMIN AND CD4 AFTER PROVISION OF
           SNAKEHEAD NUGGET AND COLORED FRUIT JUICE TO PEOPLE WITH HIV

    • Authors: Ginta Siahaan, Ngena Ria, Zuraidah Nasution, Hanna Sriyanti Saragih
      Pages: 76 - 81
      Abstract: Snakehead fish has high content of zinc and albumin, it can be given to people with immune disorder. Snakehead fish can be made into various kind of food product that are high in nutrients, have aestetic value, and taste like nugget. The effectiveness of zinc and albumin function can work optimally when the consumption is combined with food ingredient that are high in bioactive substances such as lycopene, anthocyanin, flavonoid, karetonoid, bromelain, papain and quercetin. The purpose of this study was to analyze the effectof snakehead nugget administration and colored fruit juices simultaneously on clinical manifestation, BMI, TLC, albumin and CD4 value in PLHIV at HIV/AIDS Rehabilitation Center in Medan.  The design of research was quasy experimental with pre and post test design. The subjects was 40 people who lived at HIV/AIDS Rehabilitation Center in Medan and given snackhead fish nugget and colored fruit juice for 24 days. The data analysis used dependent T-test, after data normality test had previously been carried out. There was effect before and after administration of snakehead fish nuggets and colored fruit juice on clinical manifestation, BMI, TLC and CD4 levels with p value <0.05. It is necessary to provide treatment in  longer term as preventive measure for the emergence of various clinical manifestations as well as to increase BMI, TLC, albumin and CD4 in PLHIV at HIV/AIDS Rehabilitation Center in Medan.

      PubDate: 2022-01-30
      DOI: 10.20473/mgi.v17i1.76-81
      Issue No: Vol. 17, No. 1 (2022)
       
  • Curcumin Bioactive Substance to Prevent Diabetic Retinopathy Due to
           Diabetes Mellitus Complications: A Literature Review

    • Authors: Ade Lia Ramadani, Dominikus Raditya Atmaka, Fatqiatul Wulandari, Ratna Kuatiningsari
      Pages: 82 - 94
      Abstract: Diabetes Mellitus is characterized by hyperglycemia, and if it continues, the patients are at risk of having a macrovascular or microvascular complication. One of the most frequent microvascular complications is Diabetic Retinopathy, with a prevalence of 42.6%. Most of the blindness due to Diabetic Retinopathy is a permanent condition and cannot be treated, so prevention is vital in reducing this disease. This literature aimed at providing the recent information related to the effect of curcumin in preventing Diabetic Retinopathy from occurring in patients with Diabetes Mellitus and becoming a source of the latest product innovation in preventing this disease. The writing began by electronic database searching via Google Scholar, Science Direct, Medline, and Research Gate. Only articles in English were taken as a literature review with the following research variables, namely the decrease in ROS (Reactive Oxygen Species), the decline in inflammation, morphological changes in the retina, and reduction in levels of VEGF (Vascular Endothelial Growth Factor)which is an angiogenic factor. Twelve studies showed the following measurement results, namely five studies showed a significant result for giving curcumin extract to decrease ROS; ten studies showed that curcumin extract could significantly improve the morphology of the retina; four studies showed that curcumin extract could significantly help the anti-inflammation process, and four studies showed a significant reduction in VEGF levels. Based on twelve articles reviewed, curcumin can act as a bioactive substance in preventing Diabetic Retinopathy in Patients with Diabetes Mellitus. 

      PubDate: 2022-01-30
      DOI: 10.20473/mgi.v17i1.82-94
      Issue No: Vol. 17, No. 1 (2022)
       
  • FOOD-BASED AND NON-FOOD-BASED INTERVENTIONS TO IMPROVE DIETARY DIVERSITY:
           A LITERATURE REVIEW

    • Authors: Riska Mayang Saputri Ginting, Nila Reswari Haryani, Sri Sumarmi
      Pages: 95 - 105
      Abstract: Dietary diversity is one of the diet quality. Poor dietary diversity is associated with malnutrition, stunting, poor gut health, pregnancy complications, and cognitive impairment. Overcoming the underlying and basic causes of poor dietary diversity is imperative through policymaking. This current literature review discussed about intervention policies to improve dietary diversity at the individual and population levels. Literature search was carried out in some databases, i.e., Pubmed/Medline, Google Scholar, and Google with key word search such as dietary diversity, improvement, programs, interventions, and policies. The synthesized articles included observational studies, experimental studies, and grey literature on Dietary diversity programs and interventions. Articles on biodiversity and microbial diversity were not included. Dietary diversity can outgrow by knowing the policy on food-based interventions which are closely related to the food system and non-food-based interventions to improve socio-economic aspect and knowledge. Food-based interventions include food production, food prices, agricultural diversification, market development, and food-based dietary guidelines. Meanwhile, non-food-based interventions involve a country's development and economic growth, social behavior change, communication strategy, cash transfer, and mass media campaigns. Interventions to improve dietary diversity must be carried out in multi-sectors, for example, by improving family welfare, knowledge and behavior change, and stable food access.

      PubDate: 2022-01-30
      DOI: 10.20473/mgi.v17i1.95-105
      Issue No: Vol. 17, No. 1 (2022)
       
  • Front Matter MGI Vol 17 no 1 th 2022

    • Authors: Naisya Azalia
      DOI: 10.20473/mgi.v17i1.%p
      Issue No: Vol. 17, No. 1
       
  • Back Matter MGI Vol 17 no 1 th 2022

    • Authors: Naisya Azalia
      DOI: 10.20473/mgi.v17i1.%p
      Issue No: Vol. 17, No. 1
       
 
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