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Intervention of Development Stimulation and Nutrition Education of Complementary Feeding on The Growth and Development of Stunting Under-Free Children Abdurrahmat, Asep Suryana; Yunianto, Andi Eka; Betaditya, Dika; Listyawardhani, Yana; Wardani, Yusrima Syamsina
Jurnal Ilmiah Kesehatan (JIKA) Vol. 5 No. 3 (2023): Volume 5 Nomor 3 Desember 2023
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36590/jika.v5i3.569

The incidence of stunting under five is also related to the low level of knowledge in providing food intake that can meet children's needs. Appropriate intervention is expected to be able to deal with stunting incidents which can be irreversible at a later stage This study aimed to determine the effect of developmental stimulation interventions and providing MP-ASI nutrition education on stunted children under five. The design of this study was experimental with pre and post design. This study used educational media MP-ASI modules and stimulation, detection, early intervention of child growth and development (SDIDTK) by first conducting developmental screening using a developmental pre-screening questionnaire (KPSP). The intervention is carried out for 1 month. The subjects in this study were 44 stunted toddlers in Condong Village using a purposive sampling method. For data that were not normally distributed, the Wilcoxon test was used to determine the significance of the effect of the intervention, and for normally distributed data, a paired t-test was used. There were significant differences in the variables of weight, height, nutritional status, height/age, and energy intake of stunting toddlers before and after the intervention (p-value<0,05). However, there were no significant differences in the variables of protein, fat intake and child development (p-value>0,05). It is necessary to carry out further research related to the duration of providing child development stimulus to stunting toddlers, so that the results of changes in child development can occur significantly.

Hubungan Pola Konsumsi Ultra Processed Food dengan Kadar Hemoglobin pada Remaja Putri Septiani, Alin; Hidayanti, Lilik; Listyawardhani, Yana
JURNAL RISET GIZI Vol. 13 No. 2 (2025): November 2025
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v13i2.13033

Background: Adolescent girls are the group most vulnerable to decreased hemoglobin (Hb) levels. The habit of consuming ultra-processed foods is thought to be one of the factors contributing to low hemoglobin levels in adolescent girls. Objective: This study aims to investigate the relationship between ultra-processed food (UPF) consumption patterns and hemoglobin (Hb) levels in adolescent girls. Methods: This study is an observational study using a cross-sectional design with 81 female students of SMP Negeri 2 Kota Tasikmalaya as subjects. The Hb level was measured using HemoCue® 201+. Pattern of UPF consumption (habits and amount of UPF consumption, as well as consumption of animal protein and heme iron from UPF) was measured using the SQ-FF. Data analysis used Spearman's Rank correlation and multiple linear regression modeling. Results: The mean Hb level of the subjects was 11.96 g/dL with an anemia incidence of 42%. The mean score of UPF consumption habits was 350. Statistical tests showed that UPF consumption habits (p=0.815), the amount of UPF consumption (p=0.906), animal protein consumption in UPF (p=0.743), and heme iron consumption in UPF (p=0.950) were not significantly related to hemoglobin levels. The results of multiple linear regression modeling showed that total animal protein consumption was the dominant factor related to subject Hb levels. Conclusion: The incidence of anemia among the subjects remains high. There is no significant relationship between UPF consumption and hemoglobin levels in adolescent girls. However, the selection of UPF types still needs to be considered in the formulation of adolescent diets.

Hubungan Pola Konsumsi Ultra Processed Food dengan Kadar Hemoglobin pada Remaja Putri Septiani, Alin; Hidayanti, Lilik; Listyawardhani, Yana
JURNAL RISET GIZI Vol. 13 No. 2 (2025): November 2025
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v13i2.13033

Background: Adolescent girls are the group most vulnerable to decreased hemoglobin (Hb) levels. The habit of consuming ultra-processed foods is thought to be one of the factors contributing to low hemoglobin levels in adolescent girls. Objective: This study aims to investigate the relationship between ultra-processed food (UPF) consumption patterns and hemoglobin (Hb) levels in adolescent girls. Methods: This study is an observational study using a cross-sectional design with 81 female students of SMP Negeri 2 Kota Tasikmalaya as subjects. The Hb level was measured using HemoCue® 201+. Pattern of UPF consumption (habits and amount of UPF consumption, as well as consumption of animal protein and heme iron from UPF) was measured using the SQ-FF. Data analysis used Spearman's Rank correlation and multiple linear regression modeling. Results: The mean Hb level of the subjects was 11.96 g/dL with an anemia incidence of 42%. The mean score of UPF consumption habits was 350. Statistical tests showed that UPF consumption habits (p=0.815), the amount of UPF consumption (p=0.906), animal protein consumption in UPF (p=0.743), and heme iron consumption in UPF (p=0.950) were not significantly related to hemoglobin levels. The results of multiple linear regression modeling showed that total animal protein consumption was the dominant factor related to subject Hb levels. Conclusion: The incidence of anemia among the subjects remains high. There is no significant relationship between UPF consumption and hemoglobin levels in adolescent girls. However, the selection of UPF types still needs to be considered in the formulation of adolescent diets.

Hubungan Pola Konsumsi Ultra Processed Food dengan Kadar Hemoglobin pada Remaja Putri Septiani, Alin; Hidayanti, Lilik; Listyawardhani, Yana
JURNAL RISET GIZI Vol. 13 No. 2 (2025): November 2025
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v13i2.13033

Background: Adolescent girls are the group most vulnerable to decreased hemoglobin (Hb) levels. The habit of consuming ultra-processed foods is thought to be one of the factors contributing to low hemoglobin levels in adolescent girls. Objective: This study aims to investigate the relationship between ultra-processed food (UPF) consumption patterns and hemoglobin (Hb) levels in adolescent girls. Methods: This study is an observational study using a cross-sectional design with 81 female students of SMP Negeri 2 Kota Tasikmalaya as subjects. The Hb level was measured using HemoCue® 201+. Pattern of UPF consumption (habits and amount of UPF consumption, as well as consumption of animal protein and heme iron from UPF) was measured using the SQ-FF. Data analysis used Spearman's Rank correlation and multiple linear regression modeling. Results: The mean Hb level of the subjects was 11.96 g/dL with an anemia incidence of 42%. The mean score of UPF consumption habits was 350. Statistical tests showed that UPF consumption habits (p=0.815), the amount of UPF consumption (p=0.906), animal protein consumption in UPF (p=0.743), and heme iron consumption in UPF (p=0.950) were not significantly related to hemoglobin levels. The results of multiple linear regression modeling showed that total animal protein consumption was the dominant factor related to subject Hb levels. Conclusion: The incidence of anemia among the subjects remains high. There is no significant relationship between UPF consumption and hemoglobin levels in adolescent girls. However, the selection of UPF types still needs to be considered in the formulation of adolescent diets.

Health Promotion Edugame Media "Healthy Snacks" for Elementary School Students Susilowati, Prima Endang; Listyawardhani, Yana; Nurhamzah, Lutfi Yulmiftiyanto; Husnul, Nisatami; Abdurrahmat, Asep Suryana
Jurnal Abmas Negeri (JAGRI) Vol. 6 No. 2 (2025): Volume 6 Nomor 2 Desember 2025
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36590/jagri.v6i2.1777

The nutritional needs of school-age children increase with physical activity and rapid growth, yet many children do not consume a balanced, nutritious diet. One reason is the habit of consuming unhealthy snacks, which are generally low in nutrients and high in sugar, salt, and fat. This activity aims to increase elementary school students' knowledge about healthy and nutritious snacks through interactive, game-based education (edugame). The activity design included providing education to students and teachers, accompanied by pre-tests and post-tests to measure the level of knowledge. Initial observations showed that the types of snacks sold around the school consisted of wet snacks, dry snacks, and packaged drinks with varying nutritional qualities. After education through edugame media, there was an increase in student knowledge as indicated by an increase in the average score from 65,0 (sufficient category) to 73,2 (good category), with a difference of 8,2 points. Based on the classification of knowledge levels, before education, 25% of students were in the good category, 46,3% were sufficient, and 28,7% were poor. After the activity, the proportion of students in the good category increased to 47,5%, while the fair category decreased to 40% and the poor category to 12,5%. These results indicate that the edugame method is effective in improving students' understanding of the concept of healthy snacks. It is recommended that schools integrate this educational activity into thematic learning or extracurricular activities, and collaborate with relevant agencies such as community health centers or health departments to support the program's sustainability.

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