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All Journal Gizi, Kesehatan Reproduksi dan Epidemiologi Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Jurnal Kesmas dan Gizi (JKG) TROPHICO: Tropical Public Health Journal
Fitri Ardiani
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Agriculture, Biological Sciences & Forestry Health Professions Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences

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Improving the nutritional status of school children through the formation of a group of children caring for nutrition in SD Az- Zakiyah Islamic School Nasution, Ernawati; Ardiani, Fitri; Sudaryati, Etti
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 2 (2020): ABDIMAS TALENTA : Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (471.976 KB) | DOI: 10.32734/abdimastalenta.v5i2.4985

Abstract

This service activity is a training for school children to care about their food consumption and nutritional status.. This service activity carried out at SD Az-Zakiyah Islamic School Medan aims to provide understanding to school children about healthy, nutritious, and balanced food, as well as weight and height measurement skills. The methods used are lectures, practice of measuring body weight and height using microtoas and digital scales, and the practice of introducing food ingredients that contain nutrients using a food model. The t test results showed that there was a significant difference (p = 0.005) in children's knowledge before and after providing information. This shows that this training provides increased knowledge of school children. It is hoped that the training participants will later become nutritional ambassadors who can disseminate information about healthy, nutritious, and balanced food and the importance of monitoring nutritional status from an early age to their friends, especially at school and in the environment around their homes in an effort to improve nutritional status in school children. In addition, I hope this program will be sustainable and will raise awareness among school foundations and health centers to support this activity which has been initiated in college.
The effect of modification of yellow pumpkin, moringa leaves, and tamban fish in wet noodles on nutritional content and acceptability Tinambunan, Gledis; Ardiani, Fitri
TROPHICO Vol. 5 No. 2 (2025): TROPHICO: Tropical Public Health Journal
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/trophico.v5i2.21725

Abstract

Wet noodles commonly consumed in Indonesia generally have low nutritional value, especially in protein. Their high carbohydrate content can lead to excess intake, converting into fat and causing weight gain. Therefore, innovation in noodle production is necessary to enhance nutritional value by substituting wheat flour with local ingredients such as yellow pumpkin, moringa leaves, and tamban fish. This study aims to analyze the nutritional content and acceptability of wet noodles made from these ingredients.This experimental research applies a Completely Randomized Design (CRD). The samples were wet noodles formulated with yellow pumpkin, moringa leaves, and tamban fish, evaluated by 30 panelists from the Faculty of Public Health (FKM). The Shapiro-Wilk normality test showed that the data were not normally distributed. The Kruskal-Wallis test results indicated no significant effect on color acceptability (p=0.340), a significant effect on aroma acceptability (p=0.009), a significant effect on taste acceptability (p=0.042), and no significant effect on texture acceptability (p=0.092). Based on the acceptability test and nutritional analysis, wet noodles made with yellow pumpkin and moringa leaves were preferred by panelists and had high nutritional value. The noodles contained carbohydrates (16.3%), protein (4.24%), fat (0.57%), energy (87.3 kcal), iron (15.3 mg), beta-carotene (138 mg), and calcium (154.4 mg). These findings suggest that incorporating local ingredients can improve the nutritional quality of wet noodles while maintaining consumer acceptance
Association Beetween Nutrient Intake and Dietary Diversity with Obesity Status in College Students Novia, Reni; Ardiani, Fitri; Handayani, Fitri; Lubis, Zulhaida; Sudaryati, Etti
JURNAL KESMAS DAN GIZI (JKG) Vol. 8 No. 2 (2026): Jurnal Kesmas dan Gizi (JKG)
Publisher : Fakultas Kesehatan Masyarakat Institut Kesehatan Medistra Lubuk Pakam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35451/h95aeh09

Abstract

Background: Obesity is a nutritional problem that has become one of the most pressing global public health challenges of the 21st century. According to the SKI 2023 results, the prevalence of obesity among individuals aged 18 and older in Sumatera Utara was 24.3%. Several factors influencing are broadly related to issues of nutritional intake and dietary diversity. Objective: To analyze relationship between nutrient intake and dietary diversity with incidence obesity among undergraduate students in Public Health program at the Universitas Sumatera Utara 2023/2024. Methods: This study used cross-sectional design with 245 participants. Data collected included food recall, BMI, WHR, and IDDS score calculations. The relationship was analyzed using Chi-Square test. Results and discussion: Most subjects had normal nutritional status, but prevalence of obesity 21.6% and risk of central obesity 14.7% were still found. The adequacy levels of energy, fat, and carbohydrates were predominantly in the severe deficiency category, while protein adequacy tended toward the normal category, and nearly all subjects fiber deficiency. Most students had moderate dietary diversity. The analysis results showed no significant association between adequacy levels of energy, protein, carbohydrates, fiber, and dietary diversity with the prevalence of obesity or risk of central obesity. However, there was significant association between fat intake levels and risk of central obesity. Conclusion: It’s important to control fat intake and improve dietary quality by increasing fiber consumption and dietary diversity, along with controlling other factors not examined in this study (physical activity, sleep quality, stress, genetic factors, and eating habits).
Co-Authors Adelina Irmayani Lubis Agnes Olivia Tampubolon Aklima Zahra M Aritonang, Evawany Y. Arrahim ali Purnama Astri Handayani Hutauruk Bidari Armaya Chintya Nurul Aidina Devy Andriana Sardiana Dika Saraswati Dina Sartika Nasution Dwinta Julian Sasmi Ecia Meilonna Koka Elisa Efelinda siregar Emy Huriyati Ernada GABY TANIA TAMBUN Ernawati Nasution Ernawati Nasution Etti Sudaryati Eva Elisna Tanjung Evawany Y Aritonang Evawany Yunita Aritonang Fadhlan Mulia A Harahap Famy Bisyawqi Fitratur Rahmah Agustina, Fitratur Rahmah Fitri Handayani Iana Tresia A Sibagariang Ika Purnama Sari Purba Imaniar Hasibuan Irma Yulita Jeanny Zulyana Jumirah . karlina Listra Khoirani . Lisda Oktari Liza Meilida Nasution Maria Magdalena Manurung Mariana Siregar Mawaddatul Husna Melisa . Meyanta Sinaga Mhd.Arifin Siregar Misdar Aini Natalia Sihombing Nenny Rotua Cibro Nila Tuti Safitri Novia, Reni Novita Fitriany Akbar Sagala novita siahaan Nur Arsi Nur Syakirah Nurainun . Prof. Dr. Ir Albiner Siagian M.Si Putri Ramadhani S Rahmawati Wardani Rahmi . Ranika Harahap Ria Solia Nainggolan Richfa Yani Rini Puspa Sari Ris Erdima Purba Roseni Ginting Ruth Apriyanti Sihombing, Hafifah Danea Rosa Suci Melfika Sudayarti, Erti Theresia Sarimauli Siregar Tinambunan, Gledis Titin Herlina Wahidatul Ukhra Alamsyah Wiryatun Lestariana, Wiryatun Yolanisa Harahap Zulhaida Lubis