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DEMONSTRASI PENGENALAN VARIASI MENU DIET DIABETES MELLITUS BAGI PENDERITA DIABETES MELLITUS TIPE 2 Zuhria Ismawanti; Nastitie Cinintya Nurzihan; Nining Prastiwi
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 4, No 1 (2021): Martabe : Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v4i1.56-62

Diabetes mellitus (DM) is a disease that can be caused by an unhealthy lifestyle. DM treatment has four pillars in its management, namely education, DM diet management, physical activity and drug management. The recommended DM dietary arrangement is almost the same as the recommended diet in general, namely balanced nutrition in accordance with calorie needs, however DM sufferers will emphasize eating regularity in terms of eating schedules, types of food and amount of food. Based on these problems, it is necessary to demonstrate the introduction of variations in the diabetes mellitus diet menu for type 2 diabetes mellitus sufferers.This activity is carried out to increase knowledge about the variety of diabetes mellitus diet menus in type 2 diabetes mellitus sufferers.Pre-test and post-test are carried out to determine the level of understanding of the demonstration which are given. The method used was to provide a demonstration of introduction to the variation of the diabetes mellitus diet menu for people with type 2 diabetes. As many as 25 people participated in this activity from beginning to end. Based on the results of the evaluation using the post test value, it shows that there is an increase in knowledge and skills regarding the variation of the type 2 DM diet, so as to prevent complications of type 2 DM.

MANAJEMEN PEMBERDAYAAN KADER POSYANDU TENTANG METODE PURSED LIP BREATHING PADA PENDERITA GANGGUAN PARU Wahyuningsih Safitri; Anita Istiningtyas; Zuhria Ismawanti; Febriana Sartika Sari
Jurnal Pengabdian Kepada Masyarakat Ungu( ABDI KE UNGU) Vol. 3 No. 1 (2021): Vol 3 No 1 (2021): Jurnal Pengabdian Kepada Masyarakat Ungu ( ABDI KE UNGU)
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Universitas Aisyah Pringsewu

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstrak Gangguan paru disebabkan terbatasnya aliran udara di dalam saluran pernafasan. Gangguan ini disebabkan oleh adanya inflamasi akibat gas yang bersifat racun bagi tubuh antara lain asap rokok, polusi udara dari pembakaran, dan partikel – partikel gas berbahaya. Sesak nafas yang dialami penderita gangguan paru diperlukan terapi sebagai upaya untuk memperbaiki ventilasi saluran pernafasan dan meningkatkan kemampuan kerja otot – otot pernafasan. Pursed Lip breathing exercise merupakan latihan yang bertujuan untuk mengatur frekuensi dan pola pernafasan. Tujuan kegiatan pengabdian kepada masyarakat adalah sebagai upaya untuk meningkatkan manajemen pemberdayaan kader Posyandu tentang pengetahuan metode pursed lip breathing bagi penderita gangguan paru. Metode yang dilakukan adalah dengan ceramah, diskusi dan demonstrasi tentang metode pursed lip breathing pada penderita gangguan paru. Kegiatan penyuluhan diikuti oleh tiga puluh empat subjek. Hasil kegiatan adalah terjadi peningkatan pengetahuan dari kader Posyandu sebesar 90% tentang metode pursed lip breathing bagi penderita gangguan paru. Kata kunci: manajemen, kader Posyandu, pursed lip breathing, gangguan paru ABSTRACT Lung disorders caused by limited air flow in the respiratory tract. This disorder is caused by inflammation due to gases that are toxic to the body, including cigarette smoke, air pollution from combustion, and harmful gas particles. Shortness of breath experienced by patients with pulmonary disorders requires therapy in an effort to improve airway ventilation and increase the working ability of the respiratory muscles. Pursed Lip breathing exercise is an exercise that aims to regulate the frequency and pattern of breathing. The purpose of community service activities is as an effort to improve the empowerment management of Posyandu cadres regarding the knowledge of the pursed lip breathing method for sufferers of lung disorders. The method used is lectures, discussions and demonstrations about the pursed lip breathing method in people with lung disorders. Thirty-four subjects participated in the extension activities. The result of the activity was that there was an increase in knowledge of Posyandu cadres by 90% about the pursed lip breathing method for people with lung disorders. Keywords: management, Posyandu cadres, pursed lip breathing, lung disorders

RELATIONSHIP OF SUGAR, SALT, AND FAT CONSUMPTION TO RATIO OF WAIST TO HIP AND BLOOD GLUCOSE LEVELS IN TYPE 2 DIABETES MELLITUS PATIENTS Zuhria Ismawanti; Nastitie Cinintya Nurzihan; Oktavina Permatasari
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 7, No 1 (2022): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v7i1.358

Background: Diabetes Mellitus (DM) is a chronic hyperglycemia condition that can affect all body systems. This situation is caused due to factors that inhibit insulin work or the amount decreases. Being overweight is also closely related to daily food intake, significantly contributing calories, such as sugar, salt, and fat. An indicator that can determine central obesity is the waist-to-hip ratio. Research Methods: This type of research is a cross-sectional study with an analytic observational study design. The sampling technique uses purposive sampling, and the total is 161 respondents. This research is in Gambirsari Public Health Center, Surakarta, Indonesia, in April 2020. Data on the Consumption of sugar, salt, and fat respondents used a Semi-Quantitative Food Frequency Questionnaire form and 24-hour food recall. Research Result: Test data analysis using Pearson using SPSS 23 software. Sugar consumption (p = 0.004, r = 0.229), salt (p = 0.001, r = 0.454), fat (p = 0.021, r = 0.181) indicates a relationship to the waist-to-hip ratio. Conclusion: Based on statistical analysis, it was found that there was a significant relationship between sugar, salt, and fat intake and the waist-to-hip ratio

Sosialisasi Manfaat Tempe dan Pelatihan Pengolahan Tempe Menjadi Tepung Tempe Sebagai Alternatif Pengganti Tepung Terigu Oktavina Permatasari; Zuhria Ismawanti; Arwin Muhlishoh; Inayatush Sholihah
Jurnal Kreativitas Pengabdian Kepada Masyarakat (PKM) Vol 5, No 2 (2022): Volume 5 No 2 Februari 2022
Publisher : Universitas Malahayati Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/jkpm.v5i2.4704

ABSTRAK Perkembangan produk makanan semakin pesat dan beragam di Indonesia dan memberikan kontribusi besar terhadap asupan zat gizi seseorang. Berdasarkan tingginya konsumsi tepung terigu pada masyarakat, mendorong untuk dapat menggunakan bahan pangan lokal sebagai pengganti tepung terigu. Salah satu yang berpotensi sebagai bahan baku tepung adalah tempe. Kegiatan sosialisasi dan pelatihan pembuatan tepung tempe ini dilaksanakan secara daring (online) dua arah dengan menggunakan aplikasi zoom, video, dan yotube sesuai arahan Puskesmas karena kondisi pandemi Covid-19 di Wilayah Dusun Wonorejo Gondangrejo Kabupaten Karanganyar. Berdasarkan dari hasil kegiatan sosialisasi dan pelatihan pada peserta, terdapat peningkatan pengetahuan dan kemampuan peserta dalam pemahaman manfaat tempe yang terlihat dari hasil kuesioner sebelum dan sesudah mengikuti pelatihan. Berdasarkan hasil pretest Sebanyak 25 peserta memiliki pengetahuan kurang atau nilai dibawah 70 dan 10 peserta memiliki pengetahuan baik atau nilai diatas 70, sedangkan hasil postest diperoleh peningkatan pengetahuan dari peserta dengan hasil rerata nilai 81, dengan 7 peserta memiliki pengetahuan kurang dan 28 peserta memiliki pengetahuan baik. Selain itu dari hasil evaluasi wawancara pada bulan berikutnya terdapat peningkatan keterampilan dan keahlian peserta yang yang sudah mengaplikasikan membuat tepung tempe secara mandiri dan digunakan sebagai bahan baku dproduk makanan sehari-hari. Kata Kunci : Peningkatan pengetahuan, pelatihan tempe, tepung tempe, pembuatan tepung tempe ABSTRACT The development of food products is increasingly rapid and diverse in Indonesia and contributes greatly to a person's nutrient intake. Based on the high consumption of wheat flour in the community, it is encouraging to be able to use local food ingredients as a substitute for wheat flour. One of the potential raw materials for flour is tempeh. The socialization and training in making tempeh flour was carried out online in two directions using the zoom, video, and youtube applications according to the direction of the Health Center due to the Covid-19 pandemic condition in the Wonorejo Gondangrejo, Kabupaten Karanganyar. Based on the results of the socialization and training activities for participants, there was an increase in participants' knowledge and ability in understanding the benefits of tempeh as seen from the results of the question before and after participating in the training. Based on the results of the pretest, 25 participants had poor knowledge or scores below 70 and 10 participants had good knowledge or scores above 70, while the posttest results obtained an increase in knowledge from participants with an average score of 81, with 7 participants having poor knowledge and 28 participants having good knowledge. From the results of the interview evaluation in the following month, there was an increase in the skills and expertise of participants who had applied to make tempeh flour independently and used it as a raw material for daily food products. Keywords : Health Improvement, tempeh, training on tempeh, tempeh flour

Upaya Peningkatan Pengetahuan Masyarakat Terkait Pembatasan Konsumsi Gula, Garam, Dan Lemak Melalui Kegiatan Konseling Gizi Di Wilayah Puskesmas Gambisari Aryanti Setyaningsih; Zuhria Ismawanti
JURNAL KREATIVITAS PENGABDIAN KEPADA MASYARAKAT (PKM) Volume 3 Nomor 2 Oktober 2020
Publisher : Universitas Malahayati Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/jkpm.v3i2.3352

Pola konsumsi salah dan berisiko menjadi penyebab 1 dari 5 kematian di seluruh dunia. Rata-rata orang di berbagai tempat di dunia mengkonsumsi minuman mengandung gula 10 kali lebih banyak dan 86 % orang mengonsumsi sodium diatas dari jumlah konsumsi yang disarankan. Metode pelaksanaan dalam kegiatan pengabdian kepada masyarakat berupa konseling gizi yang dilaksanakan di wilayah Puskesmas Gambisari dengan sasaran adalah masyarakat berisiko yang memiliki IMT tinggi, kadar gula darah dan nilai tekanan darah tinggi. Tujuan dilaksanakan konseling gizi adalah untuk dapat meningkatkan pengetahuan dan motivasi dalam penerapan diet seimbang dengan pembatasan konsumsi gula, garam, dan lemak. Sebanyak 33 responden yang berasal dari masyarakat sekitar Puskesmas Gambisari mengikuti kegiatan konseling gizi. Respoden yang ikut dalam kegiatan 88% merupakan lansia, 58% responden memiliki status gizi obesitas dan 85% responden memiliki risiko diabetes melitus. Kegiatan konseling gizi dilakukan dengan memberitahukan mengenai kondisi responden dan menggali akar masalah serta menentukan kesepakatan bersama berkaitan dengan perilaku makan responden. Evaluasi kegiatan dilakukan dengan wawancara responden, pengisian kuesioner, dan responden mengirimkan bukti berupa foto asupan responden. Sebagian besar responden (>50% responden) sudah menerapkan perilaku asupan yang baik dengan membatasi asupan gula, garam, dan lemak tetapi masih belum bisa menerapkan kebiasaan makan dengan gizi seimbang atau penerapan piringku dalam sekali makan (55%). Hal ini dikarenakan adanya keterbatasan waktu pada awal kegiatan konseling. Sehingga diharapkan kegiatan selanjutnya dapat dilakukan kesepakatan mengenai penerapan konsumsi sesuai dengan anjuran piringku pada awal kegiatan konseling untuk dapat meningkatkan kepatuhan asupan responden dengan penerapan gizi seimbang. Kata kunci : gula, garam, lemak, konseling gizi, perubahan pola makan. ABSTACT Consumption patterns are wrong and are at risk of causing 1 in 5 deaths worldwide. The average person in various parts of the world consumes ten times more sugar-containing beverages, and 86% of people consume more than the recommended amount of sodium. The implementation of a method in community service activities was nutritional counseling was carried out in the Gambisari Community Health Center with the target of being at-risk communities who have high BMI, blood sugar levels, and high blood pressure values. The purpose of carrying out nutritional counseling is to increase knowledge and motivation in implementing a balanced diet by limiting the consumption of sugar, salt, and fat. A total of 33 respondents from the community around the Gambisari Community Health Center participated in the nutritional counseling activity. 88% of respondents who participated in the activity were elderly, 58% of respondents had obesity nutritional status, and 85% of respondents had a risk of diabetes mellitus. Nutrition counseling activities are carried out by informing the respondent's condition and exploring the root of the problem and determining mutual agreement regarding the respondent's eating behavior. Activity evaluation is carried out by interviewing respondents, filling out questionnaires, and responding to sending evidence in the form of photos of respondents' intake. Most of the respondents (> 50% of respondents) had implemented a good intake behavior by limiting the intake of sugar, salt, and fat but were still unable to implement balanced nutrition habits or the application of my plate in one meal (55%). Because of the limited time at the beginning of the counseling activity. So that it was hoped that the next activity can be agreed upon the application of consumption by my plate recommendation at the beginning of the counseling activity to be able to increase compliance with respondent intake by implementing balanced nutrition. Keywords: sugar, salt, fat, nutritional counseling, diet change.

Upaya Peningkatan Pengetahuan Dan Sikap Pasien Diabetes Mellitus Terhadap Pola Makan Melalui Edukasi Gizi Di Wilayah Puskesmas Gambirsari Arwin Muhlishoh; Ratika Marchelaona; Zuhria Ismawanti
JURNAL KREATIVITAS PENGABDIAN KEPADA MASYARAKAT (PKM) Volume 4 Nomor 3 Juni 2021
Publisher : Universitas Malahayati Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/jkpm.v4i3.3623

ABSTRAK Tatalaksana penyakit diabetes terdiri atas empat macam yaitu, edukasi, MNT (medical nutrition theraphy) atau pengaturan makanan, latihan jasmani, dan intervensi farmakologis. pengetahuan, sikap, keyakinan serta kepercayaan terhadap penyakit diabetes millitus menjadi salah satu faktor yang mempengaruhi seseorang tidak patuh terhadap diet diabetes mellitus. Edukasi merupakan dasar utama untuk pengobatan dan pencegahan diabetes. Akan tetapi, edukasi mengenai diet DM di wilayah puskesmas Gambirsari belum aktif dan efektif. Pengabdian masyarakat ini bertujuan untuk dapat meningkatkan pengetahuan dan sikap penderita diabetes mellitus yang berada di wilayah kerja Gambirsari terhadap pola makan yang sehat, sehingga dapat membantu terapi yang sedang dijalani. Kegiatan pengabdian masyarakat ini dilaksanakan di puskesmas Gambirsari dengan sasaran penderita diabetes mellitus menggunakan metode edukasi gizi menggunakan video yang dapat di lihat melalui youtube. Perubahan tingkat pengetahuan dan sikap peserta di evaluais dengan menggunakan pre-test dan post-test. Edukasi gizi diikuti oleh 35 orang responden dengan mayoritas berjenis kelamin perempuan. Pelaksaan upaya peningkatan pengetahuan dan sikap pasien diabetes mellitus terhadap pola makan melalui edukasi gizi dapat meningkatkan pengetahuan dan sikap responden sebanyak 20%. Sehingga diharapkan kegiatan serupa dapat dilaksanakan kembali agar penderita Diabetes Mellitus dapat menerapkan diet yang tepat dalam kehidupannya sehari-hari. Kata Kunci: Diabetes mellitus, edukasi, pengetahuan, sikap ABSTRACT The management of diabetes consists of four types, namely, education, MNT (medical nutrition therapy) or food-management, physical exercise, and pharmacological interventions. Knowledge, attitudes, beliefs, and beliefs about diabetes Mellitus become one of the factors that influence a person to not adhere to the diabetes mellitus diet. Education is the main basis for diabetes treatment and prevention. However, education regarding the DM diet in the Puskesmas Gambirsari area has not been active and effective. This community service aims to increase the knowledge and attitudes of diabetes mellitus sufferers who are in the Puskesmas Gambirsari work area towards a healthy diet so that they can help with the ongoing therapy. This community service activity is carried out at the Puskesmas Gambirsari with the target of diabetes mellitus sufferers using the nutritional education method using videos that can be viewed on YouTube. Changes in the level of knowledge and attitudes of participants in evaluation using pre-test and post-test. The nutrition education was attended by 35 respondents, the majority of whom were female. Implementing efforts to increase knowledge and attitudes of diabetes mellitus patients towards diet through nutrition education can increase respondents' knowledge and attitudes by as much as 20%. So it is hoped that similar activities can be carried out again so that people with Diabetes Mellitus can apply the right diet in their daily lives.Keywords: Diabetes mellitus, education, knowledge, attitude

Pengenalan Perencanaan Makan Harian Sebagai Kontrol Glikemik pada Pasien Diabetes Melitus Tipe 2 Zuhria Ismawanti; Arwin Muhlisoh; Oktaviana Permatasari; Febriana Sartika Sari
Jurnal Kreativitas Pengabdian Kepada Masyarakat (PKM) Vol 5, No 4 (2022): Volume 5 No 4 April 2022
Publisher : Universitas Malahayati Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/jkpm.v5i4.4862

ABSTRAK Penderita Diabetes Melitus mengalami peningkatan selama kurun waktu 5 tahun terakhir yaitu tahun 2013-2018 sebesar 1,6%. Penyakit Diabetes melitus apabila tidak tertangani secara benar, maka dapat mengakibatkan berbagai macam komplikasi, baik kronis maupun akut. Penatalaksanaan 5 pilar pengendalian DM tipe 2 ini dapat diterapkan pada penderita DM dalam upaya mencegah komplikasi. Makanan bagi penderita DM juga perlu memperhatikan indeks glukosa untuk menjaga kestabilan gula darah. Berdasarkan permasalahan tersebut diperlukan adanya Pengenalan Perencanaan Makan Harian Sebagai Kontrol Glikemik pada Pasien Diabetes Melitus Tipe 2. Kegiatan ini dilakukan untuk meningkatkan pengetahuan tentang perencanaan makan harian dalam kontrol glikemik pasien DM tipe 2. Pre-test dan post-test dilakukan untuk mengetahui tingkat pemahaman mengenai perencanaan makan harian dalam kontrol glikemik pasien DM tipe 2 yang diberikan. Metode yang dilakukan adalah memberikan edukasi perencanaan makan harian dalam kontrol glikemik pasien DM tipe 2. Berdasarkan hasil evaluasi didapatkan sebanyak 20 orang mengikuti kegiatan ini secara keseluruhan, dan berdasarkan nilai hasil pre test diketahui sebanyak 9 peserta memiliki pengetahuan yang baik dan 11 responden memiliki pengetahuan yang cukup, hasil post test terdapat 17 peserta memiliki pengetahuan yang baik dan 3 peserta memiliki pengetahuan yang cukup yang menandakan bahwa terdapat peningkatan pengetahuan dan pemahaman akan pentingnya perencanaan makan sebagai upaya dalam pengendalian kadar glukosa darah pasien DM tipe 2. Kata kunci : Diabetes Melitus, Perencanaan Makan, Kontrol Glikemik ABSTRACT Patients with Diabetes Mellitus have increased over the last 5 years, namely 2013-2018 by 1.6%. Diabetes mellitus if not handled properly, it can lead to various kinds of complications, both chronic and acute. The management of the 5 pillars of type 2 DM control can be applied to DM patients in an effort to prevent complications. Food for people with diabetes also needs to pay attention to the glucose index to maintain blood sugar stability. Based on these problems, it is necessary to introduce daily meal planning as glycemic control in type 2 diabetes mellitus patients. This activity was carried out to increase knowledge about daily meal planning in glycemic control in type 2 DM patients. daily meal planning in glycemic control of type 2 DM patients given. The method used is to provide education on daily meal planning in glycemic control of type 2 DM patients. in controlling blood glucose levels in type 2 DM patients. Keywords: Diabetes Mellitus, Meal Planning, Glycemic Control

Substitution of Tempeh Flour with Beetroot Flour (Beta vulgaris L) in Cookies as Alternative High Protein Snack Oktavina Permatasari; Arwin Muhlishoh; Zuhria Ismawanti; Adhi Wardhana
Amerta Nutrition Vol. 6 No. 4 (2022): AMERTA NUTRITION
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v7i4.2022.351-354

Background: Tempeh is a fermented soybean product which high in protein, that beetroot also contains protein and antioxidant compounds. The substitution of tempeh flour and beetroot flour for the cookies can increase the protein nutritional value in cookies. Objectives: This research was to determine the nutrition value of the selected formulation cookies (F1) based on the result of acceptability test of cookies substitution with of tempeh flour and beetroot flour which compared with the SNI standard for supplementary feeding (MP-ASI biscuits). Methods: This is an experimental research with completely randomized design (CRD) with 2 treatment for cookies F1 (substitution of 0.09% tempeh flour and 10% beetroot flour) and cookies F0 (without substitution tempeh flour and beetroot flour). Parameter observed were the nutritional value of cookies are protein, carbohydrate, fat, fiber, water value, and ash value with 3 repetitions. The result of the analysis will be compared the SNI standard for MP-ASI biscuits. Results: From the results of the analysis of the nutrition value of the F1 cookies, that the protein value 12.19%, carbohydrate value 69.19%, fat value 22.73%, fiber value 11.15%, water value 2.96%, and the ash value 2.25% according to SNI requirements for MP-ASI biscuits with protein value of not less than 6 grams per 100 grams. There is a significant difference in protein nutrition value between F0 cookies and F1 cookies. Conclusions: Cookies F1 has protein value, water value, ash value according to SNI standard while charbohydrate and fat value exceeds SNI standard. One serving (2 pieces of cookies equivalent to 20 grams) can meet 9 - 16% of protein needs in toddler 1 - 5 years.

Hubungan Tingkat Ketahanan Pangan dengan Kejadian Beban Gizi Ganda di Rumah Tangga di Kota Surakarta Aryanti Setyaningsih; Shofia Aji Hidayatillah; Zuhria Ismawanti
Jurnal Dunia Gizi Vol 5, No 1 (2022): Edisi Juni
Publisher : Study Program of Nutrition, Public Health Faculty, Institut Kesehatan Helvetia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33085/jdg.v5i1.5167

Pendahuluan : Beban gizi ganda di rumah tangga ditandai dengan ibu dengan status gizi lebih dan anak dengan status gizi kurang (stunting/ wasting). Permasalahan beban gizi ganda disebabkan adanya transisi gizi yang ditandai dengan perubahan ketahanan pangan rumah tangga. Tujuan : Penelitian ini dilakukan untuk mengetahui hubungan antara tingkat ketahanan pangan dengan kejadian beban gizi ganda di rumah tangga di Kota Surakarta. Bahan dan Metode : Penelitian cross-sectional ini dilakukan dengan pengambilan data dengan pengukuran status gizi dan pengisian kuesioner dengan jumlah sampel 299 yang dikumpulkan pada Mei – Juli 2021 di Kota Surakarta. Analisis statistik dilakukan dengan metode chi-square untuk mengetahui hubungan tingkat ketahanan pangan dengan kejadian beban gizi ganda di rumah tangga. Hasil : Prevalensi beban gizi ganda yang ditunjukan dengan pasangan ibu dengan status gizi lebih dan anak status gizi kurang (wasting) sebesar 13,4%. Berdasarkan hasil tersebut ditunjukkan bahwa keluarga yang tidak tahan pangan memiliki risiko mengalami beban gizi ganda sebesar 4,189 kali lebih tinggi dibandingkan keluarga dengan tahan pangan (p = 0,000, CI 95% = 2,085 – 8,416). Kesimpulan : Perlu adanya upaya dalam meningkatkan ketahanan pangan dan untuk menurunkan permasalahan beban gizi ganda di tingkat rumah tangga.Kata Kunci : Beban Gizi Ganda, Ketahanan Pangan

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