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  Subjects -> NUTRITION AND DIETETICS (Total: 201 journals)
Showing 1 - 64 of 64 Journals sorted by number of followers
American Journal of Clinical Nutrition     Hybrid Journal   (Followers: 181)
Clinical Nutrition     Hybrid Journal   (Followers: 95)
British Journal Of Nutrition     Hybrid Journal   (Followers: 92)
International Journal of Sport Nutrition & Exercise Metabolism     Hybrid Journal   (Followers: 90)
European Journal of Clinical Nutrition     Hybrid Journal   (Followers: 75)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 67)
Journal of the Academy of Nutrition and Dietetics     Full-text available via subscription   (Followers: 62)
Food Science & Nutrition     Open Access   (Followers: 61)
Advances in Nutrition     Hybrid Journal   (Followers: 60)
International Journal of Obesity     Hybrid Journal   (Followers: 57)
American Journal of Food and Nutrition     Open Access   (Followers: 53)
Journal of Human Nutrition and Dietetics     Hybrid Journal   (Followers: 52)
Journal of Pediatric Gastroenterology and Nutrition (JPGN)     Hybrid Journal   (Followers: 51)
Annals of Nutrition and Metabolism     Full-text available via subscription   (Followers: 49)
Nutrition in Clinical Practice     Hybrid Journal   (Followers: 46)
Journal of Nutrition     Hybrid Journal   (Followers: 40)
Obesity     Hybrid Journal   (Followers: 40)
Annual Review of Nutrition     Full-text available via subscription   (Followers: 39)
Diabetes, Metabolic Syndrome and Obesity     Open Access   (Followers: 39)
Nutrition Reviews     Hybrid Journal   (Followers: 39)
Food & Nutrition Research     Open Access   (Followers: 36)
European Journal of Nutrition     Hybrid Journal   (Followers: 35)
Journal of Parenteral and Enteral Nutrition     Hybrid Journal   (Followers: 35)
International Journal of Behavioral Nutrition and Physical Activity     Open Access   (Followers: 33)
Nutrition & Dietetics     Hybrid Journal   (Followers: 32)
Journal of Renal Nutrition     Hybrid Journal   (Followers: 31)
Journal of Nutrition, Health and Aging     Hybrid Journal   (Followers: 31)
Public Health Nutrition     Hybrid Journal   (Followers: 29)
Current Nutrition & Food Science     Hybrid Journal   (Followers: 26)
Clinical Nutrition ESPEN     Hybrid Journal   (Followers: 25)
Current Opinion in Clinical Nutrition & Metabolic Care     Hybrid Journal   (Followers: 24)
Childhood Obesity     Hybrid Journal   (Followers: 24)
Appetite     Hybrid Journal   (Followers: 23)
Comparative Exercise Physiology     Hybrid Journal   (Followers: 23)
Eating and Weight Disorders - Studies on Anorexia, Bulimia and Obesity     Hybrid Journal   (Followers: 23)
International Journal of Nutrition and Metabolism     Open Access   (Followers: 23)
International Journal of Eating Disorders     Hybrid Journal   (Followers: 22)
Advances in Eating Disorders : Theory, Research and Practice     Hybrid Journal   (Followers: 22)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 21)
Journal of Obesity     Open Access   (Followers: 21)
Nutrition     Hybrid Journal   (Followers: 20)
Nutrition Research     Hybrid Journal   (Followers: 20)
American Journal of Botany     Full-text available via subscription   (Followers: 20)
Topics in Clinical Nutrition     Hybrid Journal   (Followers: 20)
Journal of Nutrition Education and Behavior     Hybrid Journal   (Followers: 19)
Nutrition & Diabetes     Open Access   (Followers: 18)
Clinical Obesity     Hybrid Journal   (Followers: 18)
Canadian Journal of Dietetic Practice and Research     Full-text available via subscription   (Followers: 17)
Nutrition & Metabolism     Open Access   (Followers: 17)
Obesity Reviews     Hybrid Journal   (Followers: 17)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 17)
Journal of Nutrition and Metabolism     Open Access   (Followers: 16)
Nutrition and Dietary Supplements     Open Access   (Followers: 16)
Journal of Advanced Nutrition and Human Metabolism     Open Access   (Followers: 16)
BMJ Nutrition, Prevention & Health     Open Access   (Followers: 16)
Journal of Nutrition in Gerontology and Geriatrics     Hybrid Journal   (Followers: 15)
Journal of Eating Disorders     Open Access   (Followers: 15)
Maternal & Child Nutrition     Hybrid Journal   (Followers: 14)
Nutrition Research Reviews     Hybrid Journal   (Followers: 14)
Nutrition Today     Hybrid Journal   (Followers: 14)
Nutrients     Open Access   (Followers: 14)
Food, Culture and Society: An International Journal of Multidisciplinary Research     Full-text available via subscription   (Followers: 13)
Nutrition Journal     Open Access   (Followers: 13)
Nutrition, Metabolism and Cardiovascular Diseases     Hybrid Journal   (Followers: 13)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 13)
Clinical Nutrition Insight     Full-text available via subscription   (Followers: 13)
Advances in Digestive Medicine     Open Access   (Followers: 13)
BMC Nutrition     Open Access   (Followers: 13)
Ecology of Food and Nutrition     Hybrid Journal   (Followers: 12)
Food and Foodways: Explorations in the History and Culture of     Hybrid Journal   (Followers: 12)
Nutrition and Cancer     Hybrid Journal   (Followers: 12)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 12)
Journal of Health, Population and Nutrition     Open Access   (Followers: 12)
Frontiers in Nutrition     Open Access   (Followers: 12)
International Journal of Food Sciences and Nutrition     Hybrid Journal   (Followers: 11)
Nutrition Bulletin     Hybrid Journal   (Followers: 11)
Middle East Journal of Therapeutic Nutrition and Complementary Medicine     Open Access   (Followers: 11)
Journal of Dietary Supplements     Hybrid Journal   (Followers: 10)
Asia Pacific Journal of Clinical Nutrition     Full-text available via subscription   (Followers: 10)
International Journal for Vitamin and Nutrition Research     Hybrid Journal   (Followers: 10)
Journal of Food and Nutrition Research     Open Access   (Followers: 10)
Pediatric Obesity     Hybrid Journal   (Followers: 9)
Nutrition & Food Science     Hybrid Journal   (Followers: 9)
Proceedings of the Nutrition Society     Hybrid Journal   (Followers: 9)
American Journal of Food Technology     Open Access   (Followers: 9)
Nutritional Neuroscience : An International Journal on Nutrition, Diet and Nervous System     Hybrid Journal   (Followers: 8)
Current Nutrition Reports     Hybrid Journal   (Followers: 8)
Nutrition and Health     Hybrid Journal   (Followers: 8)
Current Developments in Nutrition     Open Access   (Followers: 8)
Journal of Hunger & Environmental Nutrition     Hybrid Journal   (Followers: 7)
Journal of Nutritional Biochemistry     Hybrid Journal   (Followers: 7)
Obesity Facts     Open Access   (Followers: 7)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 7)
Journal of the American College of Nutrition     Hybrid Journal   (Followers: 7)
Current Research in Nutrition and Food Science     Open Access   (Followers: 7)
Egyptian Journal of Nutrition and Health     Open Access   (Followers: 7)
Amino Acids     Hybrid Journal   (Followers: 6)
South African Journal of Clinical Nutrition     Open Access   (Followers: 6)
Genes & Nutrition     Open Access   (Followers: 6)
Plant Foods for Human Nutrition     Hybrid Journal   (Followers: 6)
Nutrition Bytes     Open Access   (Followers: 6)
Food Digestion     Hybrid Journal   (Followers: 6)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 6)
Universal Journal of Food and Nutrition Science     Open Access   (Followers: 6)
International Journal of Child Health and Nutrition     Hybrid Journal   (Followers: 6)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Molecular Nutrition & Food Research     Hybrid Journal   (Followers: 5)
Nutrition and Metabolic Insights     Open Access   (Followers: 5)
Metabolism and Nutrition in Oncology     Open Access   (Followers: 5)
Journal of Pharmacy and Nutrition Sciences     Open Access   (Followers: 5)
Bangladesh Journal of Nutrition     Open Access   (Followers: 5)
Revista Española de Nutrición Humana y Dietética     Open Access   (Followers: 5)
Journal of Nutrition & Food Sciences     Open Access   (Followers: 5)
International Journal of Nutrition, Pharmacology, Neurological Diseases     Open Access   (Followers: 4)
Journal of Medical Nutrition and Nutraceuticals     Open Access   (Followers: 4)
Open Nutrition Journal     Open Access   (Followers: 4)
World Food Policy     Hybrid Journal   (Followers: 4)
npj Science of Food     Open Access   (Followers: 4)
Ernährung & Medizin     Hybrid Journal   (Followers: 3)
Nutrición Hospitalaria     Open Access   (Followers: 3)
Perspectivas en Nutrición Humana     Open Access   (Followers: 3)
Progress in Nutrition     Open Access   (Followers: 3)
Revista Mexicana de Trastornos Alimentarios     Open Access   (Followers: 3)
PharmaNutrition     Hybrid Journal   (Followers: 3)
Frontiers in Sustainable Food Systems     Open Access   (Followers: 3)
Plant Production Science     Open Access   (Followers: 3)
Journal of Agriculture, Food Systems, and Community Development     Open Access   (Followers: 3)
European Journal of Nutrition & Food Safety     Open Access   (Followers: 3)
Human Nutrition & Metabolism     Open Access   (Followers: 3)
Food Frontiers     Open Access   (Followers: 3)
Oil Crop Science     Open Access   (Followers: 3)
Journal of Nutritional & Environmental Medicine     Full-text available via subscription   (Followers: 2)
Aktuelle Ernährungsmedizin     Hybrid Journal   (Followers: 2)
Revista Chilena de Nutricion     Open Access   (Followers: 2)
Pakistan Journal of Nutrition     Open Access   (Followers: 2)
Lifestyle Genomics     Open Access   (Followers: 2)
Journal of Nutritional Science     Open Access   (Followers: 2)
The Australian Coeliac     Full-text available via subscription   (Followers: 2)
Journal of Food & Nutritional Disorders     Hybrid Journal   (Followers: 2)
Nigerian Food Journal     Full-text available via subscription   (Followers: 2)
Bioactive Carbohydrates and Dietary Fibre     Hybrid Journal   (Followers: 2)
Endocrinología, Diabetes y Nutrición (English Edition)     Hybrid Journal   (Followers: 2)
Jurnal Gizi dan Dietetik Indonesia : Indonesian Journal of Nutrition and Dietetics     Open Access   (Followers: 2)
Nutrition - Science en évolution     Full-text available via subscription   (Followers: 2)
Food Quality and Safety     Open Access   (Followers: 2)
Journal of Renal Nutrition and Metabolism     Open Access   (Followers: 2)
Journal of Spices and Aromatic Crops     Open Access   (Followers: 2)
Amerta Nutrition     Open Access   (Followers: 2)
Open Obesity Journal     Open Access   (Followers: 2)
Acta Portuguesa de Nutrição     Open Access   (Followers: 2)
Journal of Food Science and Nutrition Therapy     Open Access   (Followers: 2)
Cahiers de Nutrition et de Diététique     Full-text available via subscription   (Followers: 1)
Food and Environmental Virology     Hybrid Journal   (Followers: 1)
Médecine & Nutrition     Full-text available via subscription   (Followers: 1)
Jurnal Penelitian Gizi dan Makanan     Open Access   (Followers: 1)
RBONE - Revista Brasileira de Obesidade, Nutrição e Emagrecimento     Open Access   (Followers: 1)
RBNE - Revista Brasileira de Nutrição Esportiva     Open Access   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Clinical Nutrition Experimental     Open Access   (Followers: 1)
Indian Journal of Nutrition and Dietetics     Hybrid Journal   (Followers: 1)
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access   (Followers: 1)
Jurnal Gizi Indonesia / The Indonesian Journal of Nutrition     Open Access   (Followers: 1)
Food and Health     Open Access   (Followers: 1)
Jurnal Riset Kesehatan     Open Access   (Followers: 1)
Segurança Alimentar e Nutricional     Open Access   (Followers: 1)
Archive of Food and Nutritional Science     Open Access   (Followers: 1)
Open Food Science Journal     Open Access   (Followers: 1)
Revista Salud Pública y Nutrición     Open Access   (Followers: 1)
Case Reports in Clinical Nutrition     Open Access   (Followers: 1)
UNICIÊNCIAS     Open Access   (Followers: 1)
Arab Journal of Nutrition and Exercise     Open Access   (Followers: 1)
Clinical Nutrition Open Science     Open Access   (Followers: 1)
International Journal of Gastroenterology, Hepatology, Transplant and Nutrition     Open Access   (Followers: 1)
Food Hydrocolloids for Health     Open Access  
Functional Foods in Health and Disease     Open Access  
Journal of Nutraceuticals and Herbal Medicine     Open Access  
Nutrire     Hybrid Journal  
Lifestyle Journal     Open Access  
Archivos Latinoamericanos de Nutrición     Open Access  
Indonesian Food and Nutrition Progress     Open Access  
Journal of Medicinal Herbs and Ethnomedicine     Open Access  
La Ciencia al Servicio de la Salud y Nutrición     Open Access  
Hacettepe University Faculty of Health Sciences Journal     Open Access  
Gazi Sağlık Bilimleri Dergisi     Open Access  
Media Gizi Indonesia     Open Access  
Jurnal Gizi Klinik Indonesia     Open Access  
NFS Journal     Open Access  
Journal of Nutrition & Intermediary Metabolism     Open Access  
Food and Waterborne Parasitology     Open Access  
Egyptian Journal of Obesity, Diabetes and Endocrinology     Open Access  
Journal of Nutritional Ecology and Food Research     Full-text available via subscription  
Journal of Nutritional Disorders & Therapy     Open Access  
DEMETRA : Alimentação, Nutrição & Saúde     Open Access  
Nigerian Journal of Nutritional Sciences     Full-text available via subscription  
African Journal of Biomedical Research     Open Access  
Journal of the Australasian College of Nutritional and Environmental Medicine     Full-text available via subscription  
Endocrinología, Diabetes y Nutrición     Full-text available via subscription  
Journal of Sensory Studies     Hybrid Journal  
Journal of Muscle Foods     Hybrid Journal  

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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]
  • Front Matter National Nutrition Journal Vol. 18 No. 3

    • Authors: Prof. Dr. Annis Catur Adi, Ir; M.Si
      PubDate: 2023-09-30
      Issue No: Vol. 18, No. 3 (2023)
  • Back Matter National Nutrition Journal Vol. 18 No. 3

    • Authors: Prof. Dr. Annis Catur Adi, Ir; M.Si
      PubDate: 2023-09-30
      Issue No: Vol. 18, No. 3 (2023)
  • Fish-Based Complementary Feeding Practices Increasing Macro and Micro
           Nutrient Intake And Hemoglobin Levels in Anemia Toddlers

    • Authors: Bustami Bustami, Suryana Suryana, Dini Junita, Andi Eka Yunianto
      Pages: 175 - 181
      Abstract: Iron deficiency anemia in toddlers can be prevented by introducing complementary foods alongside breastfeeding. Fish, rich in protein and iron, offers a valuable nutritional source for young children, but proper processing is crucial. This research investigated the impact of fish-based complementary food processing practices (known as MP-ASI in Indonesia) on the nutritional intake and hemoglobin levels of children under five in Tiro District, Pidie Regency. Using a quasi-experimental design, this study involved 40 toddlers from the stunting-prone area of Tiro District, Pidie Regency, along with their mothers as respondents. The toddlers, aged 12-36 months without severe illnesses, were included in the study. The intervention comprised educating and practicing complementary food processing. Before-and-after intervention comparisons showed significant improvements in energy, carbohydrate, protein, zinc, and iron intake levels. Additionally, there was a notable increase in the average hemoglobin (Hb) level, rising by 1.06 g/dl after one month of fish-based complementary food processing intervention. In summary, this intervention effectively enhanced the nutritional quality of children's intake and increased their hemoglobin levels, contributing to the prevention of iron deficiency anemia in toddlers.
      PubDate: 2023-09-30
      DOI: 10.20473/mgi.v18i3.175-181
      Issue No: Vol. 18, No. 3 (2023)
  • Nutrition Education and Assistance Based on Behavior Change in Adolescent
           Girls to Improve Nutritional Status and Hemoglobin Levels

    • Authors: Amalia Rahma, Desty Muzarofatus Sholikhah, Nur Cahyadi, Endah Mulyani, Diah Fauziah Zuhroh, Dwi Faqihatus S. Has
      Pages: 182 - 187
      Abstract: Inappropriate nutritional behavior is a common cause of nutritional issues among adolescents, often leading to conditions like underweight and anemia. This study aimed to assess the impact of nutrition education and behavioral change-based support on the nutritional status and hemoglobin levels of adolescent girls. The study included 75 adolescent girls aged 16-18 years from Singosari Village, Gresik District, chosen through purposive sampling. Over a 30-day period, intensive nutrition education and assistance were provided, utilizing various methods such as lectures, discussions, role play, and practical exercises. The results revealed significant improvements in various aspects. Participants exhibited increased nutrition knowledge, energy and protein intake, body weight, nutritional status, and hemoglobin levels after the intervention (p < 0.05). The rise in knowledge was linked to higher protein intake (p=0.009), while adequate protein intake was associated with weight gain (p=0.025). Weight gain, in turn, correlated significantly with improved nutritional status based on BMI/U (p = 0.041). Hemoglobin levels also significantly increased, shifting from 11.6 + 0.2 mg/dl (low) to 13.4 + 0.1 mg/dl (normal) after the intervention. This improvement in hemoglobin levels was linked to increased energy intake (p = 0.012) and a change in the practice of consuming iron supplementation, shifting from no usage to weekly consumption. In conclusion, nutrition education and behavioral change-based support can effectively enhance energy, protein, and iron intake, leading to improved nutritional status and hemoglobin levels among adolescent girls.
      PubDate: 2023-09-30
      DOI: 10.20473/mgi.v18i3.182-187
      Issue No: Vol. 18, No. 3 (2023)
  • Cava Smoothie As An Adjuvant in Iron Supplementation Can Increase
           Hemoglobin Levels and Erythrocyte Indices in Anemic Adolescent Girls

    • Authors: Vina Dinata Kamila Aryani, Muthmainah Muthmainah, Adi Magna Patriadi Nuhriawangsa
      Pages: 188 - 200
      Abstract: Uncontrolled anemia leads to a decline in hemoglobin levels and erythrocyte blood indices, posing various health risks. To address this, a study aimed to assess the effectiveness of cava smoothies and iron supplementation in boosting hemoglobin levels and erythrocyte indices among anemic adolescent girls. The study involved 87 adolescent girls with moderate anemia, divided into three groups. The control group (C) received weekly iron tablets (60 mg), while two intervention groups (I1 and I2) were given the same iron tablets along with cava smoothies in increasing doses over 28 days. The results revealed significant improvements in hemoglobin levels. Group C showed an increase of 0.27 g/dL, while I1 and I2 demonstrated remarkable gains of 1.46 g/dL and 2.54 g/dL, respectively. Furthermore, erythrocyte indices (MCV, MCH, MCHC) exhibited positive changes. Group C saw increases of 0.35 fl, 0.34 pg, and 0.27 g/dL, I1 showed improvements of 0.69 fl, 0.61 pg, and 0.64 g/dL, and I2 experienced substantial enhancements of 1.97 fl, 1.61 pg, and 1.60 g/dL. In conclusion, the study confirmed that cava smoothies and iron supplementation effectively raise hemoglobin levels and improve erythrocyte indices in anemic adolescent girls, highlighting the potential benefits of this intervention for combating anemia.
      PubDate: 2023-09-30
      DOI: 10.20473/mgi.v18i3.188-200
      Issue No: Vol. 18, No. 3 (2023)
  • Nutraceutical Potential of Encapsulated Purple Okra (Abelmoschus
           Esculentus L. Moench) Extract

    • Authors: Dhea Marliana Salsabila, Evy Damayanthi, Zuraidah Nasution
      Pages: 201 - 211
      Abstract: The accumulation of free radical production impacts on the development of degenerative diseases which are the highest cause of morbidity and mortality in the world. Biofortification of purple okra in the form of encapsulated extract has the potential as a nutraceutical through the role of antioxidants. This study aimed to analyze the potential of encapsulated purple okra extract as a nutraceutical by determining physical-chemical characteristics, microbial and heavy metals contamination, antioxidant capacity, total flavonoids, and quercetin. This was a laboratory experimental study on purple okra which was extracted using the maceration method. The results of physical-chemical characteristics showed that purple okra extract has the form of dry powder, greenish-brown color, odor characteristic of okra extract (caramel-like), and sour taste with yield of 4%, pH of 4.8, undetectable solvent residue, water content of 13.5%, total ash content of 10.4%, and disintegration time of 1.25 minutes. The results of microbial contamination showed a total plate count of 3.1 102 CFU g⁻¹, yeast and mold count, E. coli, S. aureus negative CFU g⁻¹, and Salmonella spp negative CFU 10g⁻¹. The results of heavy metal contamination showed that As, Pb, Cd, and Hg were not detected every mg Kg⁻¹. The results of antioxidant capacity, total flavonoids, and suspected quercetin derivatives showed a value of 84.88%, 81.32 mg QE g⁻¹, and 4.91 mg g⁻¹. These bioactive components act as free radical scavengers in helping to prevent chain reactions. Encapsulated purple okra extract has shown its potential as a nutraceutical that helps prevent degenerative diseases.
      PubDate: 2023-09-30
      DOI: 10.20473/mgi.v18i3.201-211
      Issue No: Vol. 18, No. 3 (2023)
  • Physicochemical Characteristics, Antioxidant Activity and Sensory of
           Cookies Based on Mocaf, Purple Yam, and Cinnamon Flour

    • Authors: Ibdal Satar, Defita Fajar Emilia
      Pages: 212 - 225
      Abstract: In general, cookies are made by using wheat flour with high gluten content, consequently it may cause negative impact on health. So far, cookies also have not the characteristics as functional food that is beneficial for health. Based on these issues, wheat flour is needed to substitute with alternative materials in order to reduce the gluten and increase the functional characteristic of cookies. Mocaf, purple yam flour and cinnamon powder can be used to provide cookies with low gluten and have the characteristic of functional food. The aims of this research are to characterize the physicochemical and organoleptic properties of cookies based Mocaf flour, purple yam flour and cinnamon powder. This work was used he completely randomized design (CRD) with the formulations applied F0(100:0:0), F1(75:24.5:0.5), F2(75:24:1), F3(75:23.5:1.5). F4(50:49.5:0.5), F5(50:49:1), F6(50:48.5:1.5), F7(25:74.5:0.5), F8(25:74:1), and F9(25:73.5:1.5) with 3 replications. Analysis of physicochemical properties of cookies consists of moisture, fat, total protein, ash, carbohydrates contents, texture, and antioxidant activity. The organoleptic properties were tested by 30 semi-trained panelists. The collected data were analyzed by one way ANOVA at significance level of 5% and followed by Duncan's test. These results show the contents of fat, protein, ash, carbohydrate, water, antioxidant activities and hardness were obtained in the range of 28.1-29.4%, 3.3-3.6%, 1.5-2.2%, 59.8-62.1%, 44.5-88.8 ppm and 13.8 - 38.3 N, respectively. Based on the organoleptic tests, F2 cookies was most preference than other formulations. The cookies produced believes have low gluten and food functional properties
      PubDate: 2023-09-30
      DOI: 10.20473/mgi.v18i3.212-225
      Issue No: Vol. 18, No. 3 (2023)
  • The Role of Mineral and Synbiotic to Enhance Immunity During Covid-19
           Pandemic : A Literature Review

    • Authors: Stefania Widya Setyaningtyas, Dominikus Raditya Atmaka, Qonita Rachmah, Nila Reswari Haryana, Mahmud Aditya Rifqi, Rian Diana, Aliffah Nurria Nastiti, Asri Meidyah Agustin
      Pages: 226 - 235
      Abstract: COVID-19 has become a pandemic in the last 3 years worldwide and cases cause high mortality and morbidity. To reduce COVID-19 infection, we need to keep our immune system healthy. Several nutrients have been shown to have specific abilities to increase the power of the immune system, but their use in the treatment of COVID-19 is still being debated. This review aims to determine the role of minerals and synbiotics in increasing immunity during the COVID-19 pandemic. Specific minerals such as zinc, selenium, iron and copper have promising potential to treat COVID-19 by reducing clinical impact, markers of inflammation, and improving immunological biomarkers. In addition to increasing mineral intake, maintaining a healthy immune system can also be done by improving the health of the gut microbiota. One of the therapies that is considered to have a positive impact on handling COVID-19 is using synbiotics (a combination of prebiotics and probiotics). However, the safety and efficacy of mineral and synbiotic supplementation in COVID-19 patients as adjunctive therapy still requires further research. Minerals and synbiotics can help boost the immune system and reduce symptoms during a COVID-19 infection.
      PubDate: 2023-09-30
      DOI: 10.20473/mgi.v18i3.226-235
      Issue No: Vol. 18, No. 3 (2023)
  • Study of Satisfaction towards the Food Services in the PPLP and SKO
           Athlete Dormitories in Indonesia

    • Authors: Mirza Hapsari Sakti Titis Penggalih, Zaenal Mutaqqien Sofro, Laksono Trisnantoro, Edi Nurinda Susila, Ernawaty, Bayu Rahadian, Margono, Dadi Sujadi, Raden Isnanta, Marina Hardiyanti, Nia Bactiar, Remaydhina Mahsa Alvita Ghany
      Pages: 236 - 243
      Abstract: Providing food for athletes is a special institutional arrangement that caters to athletes' specific needs. Athletes have different nutritional requirements than the non-athlete population, as they need more nutrients to compensate for the energy expended during training, competitions, and recovery after matches. Additionally, athletes must focus on fluid intake and sufficient nutrients to support post-training recovery for optimal performance. Therefore, meeting the needs and satisfaction of athletes becomes a crucial goal for athlete food service. Satisfaction can be assessed based on various indicators such as variety of menu and ingredients, suitable portion size, taste, serving time, packaging, and food handler hygiene. This study aims to assess athletes' satisfaction with the food service in athlete dormitories. The research is an observational survey with a cross-sectional approach involving 159 athletes aged 13-19 years from PPLP West Java, PPLP DIY, PPLP NTB, and SKO Cibubur. Data collection took place in May and July 2022. The research instrument used was a customer satisfaction survey questionnaire with a Likert scale ranging from 1 to 4, where one indicates 'very poor' and four indicates 'excellent.' The analysis technique used Pearson correlation in SPSS 16.0 software. The research showed a relationship between menu variety, ingredient variety, suitable portion size, serving time accuracy, food packaging, serving area, food handler hygiene, food presentation, and food taste with athletes' satisfaction level. Serving time accuracy, food packaging, hygiene, cleanliness of the serving area, food handler hygiene, food appearance, and taste correlate strongly with satisfaction.
      PubDate: 2023-09-30
      DOI: 10.20473/mgi.v18i3.236-243
      Issue No: Vol. 18, No. 3 (2023)
  • Food Waste and Food Service Satisfaction among Older Adults in Nursing

    • Authors: Farapti Farapti, Edna Elkarima, Dianis Wulan Sari, Didik Dwi Winarno
      Pages: 244 - 250
      Abstract: Food waste and food service satisfaction can be used of a good food service management. Nursing homes are an institution that also provides food service. This study aims to identify and analyze the association between food waste and food service satisfaction among older adults in the nursing home in Surabaya, Indonesia. A cross-sectional study was conducted on 63 older adults. The 3x24-hour visual Comstock method was used to identify food waste and food service satisfaction was assessed using a questionnaire adapted from the RFSQ (Resident Foodservice Satisfaction Questionnaire) and FoodEx-LTC (Food Expectations-Long-Term Care). Data were analyzed descriptively and inferentially using the Chi-square test. The association between food waste and older adults’ food service satisfaction is insignificant (p=0.115). The majority of the older adults (71.4%) were satisfied with the food service and the average of food waste was relatively low (≤20%). However, some menus still had >20% leftovers. It is important to investigate older adults’ acceptability and preferences of each menu to minimalize food waste. Menu cycle planning needs to be evaluated periodically and well-designed to meet the nutritional needs of the residents.
      PubDate: 2023-09-30
      DOI: 10.20473/mgi.v18i3.244-250
      Issue No: Vol. 18, No. 3 (2023)
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