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All Journal Jurnal Gizi dan Pangan Paediatrica Indonesiana Amerta Nutrition Journal of Global Nutrition Bangun Desa : Jurnal Pengabdian Masyarakat
Herawati, Herni Dwi
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Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Gardening-cooking based intervention for improving healthy eating habits in preschool children Herawati, Herni Dwi; Kurniasari, Yulinda; Rahayu, Herwinda Kusuma; Hositanisita, Hastrin; Afifah, Effatul; Isvianti, Anggita; Susilowati, Novaeni Sri; Batubara, Saimarrasoki; Sonia, Putri
Paediatrica Indonesiana Vol. 64 No. 3 (2024): May 2024
Publisher : Indonesian Pediatric Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14238/pi64.3.2024.218-26

Abstract

Background Preschool children generally have inadequate fruit and vegetable intake, but a high intake of calories. Nutrition education taught from an early age might instill good eating habits and behavior, especially regarding fruit and vegetable consumption. Objectives To compare preschoolers’ fruit and vegetable preferences, fiber intake, and consumption of high-calorie food before and after a gardening-cooking intervention. Methods This study had a quasi-experimental, pre- and post-test design, as well as intervention and control groups. Subjects were preschool children aged 4-6, selected by purposive sampling, with 33 subjects in each group. The intervention group engaged in nutrition education, gardening, and cooking programs. While the control group was not given the programs, only given nutrition education at the end of data collection. Data were analyzed using independent T-test, paired T-Test, Wilcoxon, and Mann-Whitney tests. Results There were significant increases in attitude score, fruit and vegetable preference, and fiber intake, as well as decreased intake of high calorie foods (P<0.05 for all) before and after treatment in the intervention group. In contrast, there were no significant changes in the control group pre- and post-test. Conclusion Gardening-cooking based intervention for 9 sessions is effective in improving attitudes, fruit and vegetable preferences, and fiber intake, as well as reducing high-calorie food consumption in preschool children.
Hubungan Tingkat Pengetahuan dan Minat Masyarakat Terhadap Pelayanan Gizi Berbasis Gen di Indonesia: Hubungan Tingkat Pengetahuan dan Minat Masyarakat dengan Pelayanan Gizi Berbasis Gen di Indonesia Khouridhiya, Mumtaz; Aji, Arif Sabta; Herawati, Herni Dwi; Purnamasari, Sintha Dewi; Listiyana, Fani; Wulandari, Fatma Annisa; Surendran, Shelini
Amerta Nutrition Vol. 8 No. 2 (2024): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i2.2024.222-229

Abstract

Background: The rapid technological development has led to the emergence of gene-based nutrition services, which hold promise in reducing the prevalence of Non-Communicable Diseases (NCDs). However, a considerable portion of the population remains unaware of these innovative nutrition services. Objectives: This study aims to identify the correlation between the extent of public knowledge and their interest in gene-based nutrition services in Indonesia. Methods: This study used a cross-sectional design. This study was conducted online via the Qualtrics Survey platform during May-June 2023. The determination of the sample used a cluster sampling technique across five provinces in Indonesia. The research instrument used a questionnaire on socio-demographic characteristics and a validated structured questionnaire assessing knowledge and interest levels in gene-based nutrition services. Statistical data analysis employed the Chi-Square test. Results: This study involved a total of 439 respondents from five provinces in Indonesia. The majority of the respondents exhibited low levels of knowledge (51.7%) and interest (55.4%) in gene-based nutrition services. A statistically significant association was observed between knowledge and interest in gene-based nutrition services (p-value=0.029, PR=1.5, 95% CI=1.04-2.22). Conclusions: The findings of this study underline a relationship between the extent of knowledge and the level of interest in gene-based nutrition services in Indonesia. To increase public interest, it is necessary to increase knowledge regarding gene-based nutrition services through online media, nutritionists or print media that discuss nutrigenetics and nutrigenomics.
An Online Cross-Sectional Survey: Changes in Food Group Consumption on Complementary Feeding during COVID-19 Pandemic in Indonesia Rahayu, Herwinda Kusuma; Hariawan, Muhammad Hafizh; Paratmanitya, Yhona; Herawati, Herni Dwi; Nuryani, Rindi
Jurnal Gizi dan Pangan Vol. 19 No. Supp.2 (2024)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2024.19.Supp.2.322-331

Abstract

This study aimed to assess the impact of COVID-19 pandemic on food group consumption of complementary feeding in Indonesia. Data were collected using online self-administered questionnaires on Indonesian mothers of children aged 6–23 months. The result showed that households with decreased ability to provide food during the COVID-19 pandemic tended to choose unhealthy food groups on complementary feeding. There were higher odds of unhealthy food consumption, such as sweetened beverages, including fruit juice (OR=3.181; 95% CI:1.788−5.657) and homemade drink with sweeteners (OR=1.652; 95% CI:1.034−2.641); sugar confection (OR=2.066; 95% CI:1.240−3.444); frozen treats (OR=2.270; 95% CI:1.400−3.681), baked or fried confection (OR=2.154; 95% CI:1.435−3.235); fried and salty foods (OR=1.633; 95% CI:1.059−2.517). Meanwhile, the odds of food group consumption which lower during COVID-19 pandemic mostly are animal source foods group, including yogurt (OR=0.297; 95% CI:0.161−0.548); yogurt drink (OR=0.253; 95% CI:0.138−0.464); cheese (OR=0.355; 95% CI:0.230−0.549); eggs (OR=0.675; 95% CI:0.461−0.991); fish or seafood (OR=0.409; 95% CI:0.279−0.600); organ meats (OR=0.304; 95% CI:0.180−0.512); meats (OR=0.339; 95% CI:0.225−0.511); and poultry (OR=0.339; 95% CI:0.225−0.511). However, effective strategy for enhancing complementary feeding quality during pandemic should be formulated.
The Association of Current Knowledge, Involvement and Confidence Levels on Gene-Based Nutrition Services among Nutrition Workers in Indonesia: Hubungan Pengetahuan tentang Pelayanan Gizi Berbasis Gen dengan Keterlibatan dan Kepercayaan Diri Tenaga Gizi di Indonesia Farhan, Alfina Ulfah; Hafizhah, Rafiqah Dwita; Aji, Arif Sabta; Kurniasari, Yulinda; Herawati, Herni Dwi; Zulfa, Ifana Fitria; Putri, Sintia Aurilia; Alfiana, Rina
Amerta Nutrition Vol. 8 No. 1 (2024): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i1.2024.116-123

Abstract

Background: The knowledge, involvement, and self-confidence of nutrition professionals are highly required in the implementation of gene-based nutrition services. The limited number of nutrition professionals applying gene-based nutrition services poses a unique challenge in the developmental process of gene-based nutrition services in Indonesia. Objectives: This study aims to identify the association between the knowledge, engagement, and confidence levels of nutrition workers with gene-based nutrition services in Indonesia. Methods: This cross-sectional study was conducted in May-June 2023. The participants consisted of nutrition workers from five provinces in Indonesia. The instrument of this study used structured questionnaires encompassing socio-demographic information, knowledge, engagement, and confidence levels of nutrition workers distributed using the Qualtrics Survey platform. Data analysis employed the chi-square test with the help of Statistical Package for the Social Sciences (SPSS) version 25.0. Results: This study involved a total of 423 respondents. Findings indicated that 53.4% of nutrition workers possessed limited knowledge, 60.0% exhibited minimal engagement, and 51.8% held low confidence levels in gene-based nutrition services. Notably, a significant correlation was identified between knowledge and confidence in gene-based nutrition services (p=0.001; PR=2.0; CI=1.35-2.94). Additionally, a significant association was present between knowledge and engagement in gene-based nutrition services (p=0.001; PR=2.00; CI=1.34-2.96). Conclusions: This study highlights the association of low nutritionists' knowledge with low personal involvement and confidence levels to gene-based nutrition services in Indonesia. Nutrition professionals are encouraged to enhance their grasp of genetics and its relevance to nutrition through dedicated training, participation in seminars, and ongoing education initiatives.
Pelatihan Pengolahan dan Penyajian Makanan Sehat Cegah Stunting pada Ibu Kader, Ibu Balita dan Ibu menyusui di Desa Jambewangi, Kecamatan Pakis, Kabupaten Magelang Sholeha, Alvinatus; Herawati, Herni Dwi; Jafar, Mardatilla Rusli Saleh; Ruhban, Nirmala Sari; Setyaningrum, Oktaviani Riga; Sari, Paramitha; Martindo, Riko Dwi; Putri, Tazkia Aulia
Bangun Desa: Jurnal Pengabdian Masyarakat Vol 1, No 2 (2022)
Publisher : Universitas Alma Ata

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (818.054 KB) | DOI: 10.21927/jbd.2022.1(2).37-40

Abstract

Kegiatan Pelatihan pengolahan dan penyusunan makanan sehat cegah stunting merupakan bentuk dari upaya percepatan penurunan angka stunting di Desa Jambewangi, Kecamatan Pakis, Kabupaten Magelang. Kegiatan yang memperdayakan masyarakat khususnya keluarga beresiko stunting sebanyak 12 peserta dengan kategori Ibu hamil, Ibu balita, Ibu menyusui dan Ibu kader. Kegiatan ini dilakukan dengan tujuan meningkatkan perilaku dan pemahaman tentang pentingnya penyajian dan pengolahan makanan harian dalam pemenuhan gizi seimbang. Teknik pelaksanaan pelatihan dilakukan dengan ceramah dan demo penyusunan menu makanan harian sesuai dengan prinsip “Isi Piringku”. Kegiatan   pengabdian masyarakat ini dilaksanakan pada Selasa, 22 November 2022. Metode pelaksanaan pengabdian masyarakat yang dilakukan meliputi tiga tahapan kegiatan yaitu tahap persiapan, tahap pelaksanaan dan tahap evaluasi. Seluruh tahapan tersebut dilakukan oleh mahasiswa KKN-T Gong Ceting Jambewangi bersama dengan Dosen Ilmu Gizi Universtas Alma Ata Yogyakarta. Lokasi kegiatan pengabdian masyarakat ini bertempat di Balai Desa Jambewangi. Berdasarkan analisis statistik nilai signifikansi tingkat pengetahuan peserta pelatihan yaitu 0.171 yang berarti tidak terdapat perubahan tingkat pengetahuan peserta pelatihan sebelum dan sesudah pelatihan. Kata kunci: Stunting, Gizi seimbang, Pengetahuan AbstractActivities Training on processing and preparing healthy food to prevent stunting is a form of efforts to accelerate the reduction of stunting rates in Jambewangi Village, Pakis District, Magelang Regency, Central Java. Activities that empower the community, especially families at risk of stunting, totaled 12 participants with categories namely expectant, toddler mothers, breastfeeding mothers and cadre. This activity is carried out with the aim of increasing behavior and understanding of the importance of serving and processing daily food in fulfilling balanced nutrition. The technique of implementing the training is carried out with discourse and demos for preparing daily food menus according to the principle "Isi Piringku". This community service activity was carried out on Tuesday, November 22, 2022. The method of implementing community service includes three stages of activity, namely the preparation stage, the implementation stage and the evaluation stage. All of these stages were carried out by KKN-T Gong Ceting Jambewangi students together with the Nutrition Science Lecturer at Alma Ata University, Yogyakarta. The location of this community service activity is located at the Jambewangi Village Hall. Based on statistical analysis, the significance value of the knowledge level of the training participants was 0.171, which means that there was no change in the knowledge level of the training participants before and after the training. Keywords: Stunting, Balanced nutrition, Knowledge
The Association Between Preference and Consumption of Vegetables and Fruits on Health and Non-Health University Students in Yogyakarta, Indonesia Wahyuni, Sri; Aji, Arif Sabta; Triastanti, Resti Kurnia; Herawati, Herni Dwi
Journal of Global Nutrition Vol 4 No 1 (2024)
Publisher : Ikatan Sarjana Gizi Indonesia (ISAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53823/jgn.v4i1.82

Abstract

Fiber content in vegetables and fruits has benefits in preventing various diseases. Lack of consumption of vegetables and fruit can be influenced by various factors, such as preference factors. The difference of preference among students may impact their consumption status. This study aimed to identify the association of preferences with the consumption of vegetables and fruits among health and non-health students.: This was a cross-sectional study with 272 subjects and the data was taken by systematic random sampling. Data were collected using the online FFQ questionnaire which was conducted during November-December 2020 in Alma Ata University Yogyakarta. Data were analyzed using the Chi-Square test using SPSS v.23. This study showed that there was no difference between vegetable and fruit preferences among students (p>0.05). There were differences in the type of vegetable consumption (p = 0.049), and there was no difference in the type and frequency of fruit and vegetable consumption among health and non-health students (p>0.05). This study concluded that there was no difference in preference, type of fruit consumption, the frequency of vegetables, and fruit consumption among health and non-health students. However, there were differences in the types of vegetable consumption among health and non-health students. These findings suggested that the habit of consuming vegetables and fruits needs to be improved as part of their lifestyle.
Co-Authors Alfiana, Rina Arif Sabta Aji Batubara, Saimarrasoki Effatul Afifah. Farhan, Alfina Ulfah Hafizhah, Rafiqah Dwita Hariawan, Muhammad Hafizh Hastrin Hositanisita Isvianti, Anggita Jafar, Mardatilla Rusli Saleh Khouridhiya, Mumtaz Kurniasari, Yulinda Listiyana, Fani Martindo, Riko Dwi Nuryani, Rindi Paramitha Sari Purnamasari, Sintha Dewi Putri, Sintia Aurilia Putri, Tazkia Aulia Rahayu, Herwinda Kusuma Ruhban, Nirmala Sari Setyaningrum, Oktaviani Riga Sholeha, Alvinatus Sonia, Putri Sri Wahyuni Surendran, Shelini Susilowati, Novaeni Sri Triastanti, Resti Kurnia Wulandari, Fatma Annisa Yhona Paratmanitya Zulfa, Ifana Fitria