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Efektifitas Penyuluhan tentang Sayuran Menggunakan Media “Kartu Sayuran” terhadap Peningkatan Pengetahuan Siswa Sekolah Dasar Dina Fadhilah; Th Ninuk Sri Hartini; I Made Alit Gunawan
JURNAL NUTRISIA Vol 19 No 2 (2017): Vol 19 No 2 (2017): September 2017
Publisher : Poltekkes Kemenkes Yogyakarta

Background: Vegetable consumption of Indonesian population, especially children still not in accordance with government recommendations are 4-5 servings a day. Elementary school student is a very decisive period of good growth and development. A balanced nutritious food intake is essential to ensure healthy and active child growth. If eating habits by applying healthy and balanced nutritious food early given, then the habit will affect until growing up later. Nutrition education efforts in schools have a great opportunity to successfully improve the knowledge about nutrition among the community because the school students are expected to be a bridge for teachers with their parents, teachers as educators in teaching and learning process have an influence on their students. The right media will increase enthusiasm self-study according to the environment and enable students to learn by themselves according to their interests and abilities. Objective: This research are Quasi experiment (experiment) is doing experimental activities, which aims to determine the effects that arise, as a result of a particular treatment Method:. Research design is “pre test and post test with contol group design”. The subjects of the study were 30 student of elementary school from SDN Godean 1 as a counseling group and 30 students from SDN Godean 2 as a group of vegetable cards. Result: The results concluded that there was no difference in the level of knowledge of the sample on vegetables before treatment was given. There is an increase in students’ knowledge of vegetables after being given treatment with lectures and media of vegetable cards. Conclusion: Couseling about vegetables using vegetable card media was more effective than treatment with lecture method toward improvement of elementary school student knowledge. Keywords: Counseling, vegetables, cards, elementary school student

Perilaku Mengosok Gigi Kebiasaan Makan dan Minum Tinggi Sukrosa dengan Kejadian Karies Gigi pada Siswa Di MIN Jejeran Nita Listian Purnamasari; Th Ninuk Sri Hartini; Herawati Herawati
JURNAL NUTRISIA Vol 19 No 2 (2017): Vol 19 No 2 (2017): September 2017
Publisher : Poltekkes Kemenkes Yogyakarta

Background: One of the biggest dental health problems experienced by school children is dental caries. Dental caries occurs due to poor tooth brushing behavior and bad eating and drinking habits of bad sucrose. Objective: To know the relationship between the behavior of brushing teeth, eating habits and drinking high sucrose with the incidence of dental caries. Method: The type of this study included observational research with cross sectional study design. The study was conducted at MIN Jejeran 2 in February to May 2017. The research subjects were grade I to V students who were presented in and were willing to be respondents totaling 274 students. The research variables are the behavior of brushing teeth, eating habits and drinking high sucrose, and dental caries. Result: The study showed that dental caries in male pupils 96 students (35%), higher than female 84 students (30.7%). The majority of 266 students (97.1%) had brushing behavior with good behavioral categories. High sucrose foods that are often consumed by students are; Crackers, sweets, biscuits, and sweetbreads. High sucrose drinks that are often consumed by students are tea and homemade milk. Data analysis used Chi-Square and OR (Ood Ratio) test. Conclusion: There was no significant correlation between toothbrushing behavior with dental caries occurrence (p> 0,05). There was a significant relationship between the behavior of brushing teeth with the habit of eating and drinking high sucrose (p <0.05). Keywords: brushing teeth, eating and drinking high sucrose, dental caries

Penggunaan Standar Bumbu Masakan Lauk Hewani dan Nabati di RSUD Panembahan Senopati Bantul Yogyakarta Kukuh Probo Sukmawati; Setyowati Setyowati; Th Ninuk Sri Hartini
JURNAL NUTRISIA Vol 19 No 2 (2017): Vol 19 No 2 (2017): September 2017
Publisher : Poltekkes Kemenkes Yogyakarta

Background: Using of herbs and spices greatly affect the taste of foods, although the ingredients used are the same, different formulations of herbs will produce different flavors. Standardized seasonings are needed to produce a relatively similar food taste. Objective: The research aims to determine the use of herbs in animal and plant proteins. Method: This research was an observational research with cross sectional approach at PanembahanSenopati Hospital Bantul. The objects of this research were standardized seasonings inanimal and plant proteinsin the menu cycle of 10 days in Juny 2015. The data were analyzed descriptively and presented in tabular form and textural. Result: Standardized Seasonings in animal protein were B for satay and C for semur. Standardized seasonings in plant protein were B for bali, terik, rujak and D for bacem. The percentage of the use of seasoning than standardized seasoning for satay (148,7%), bali (130,3%), rujak(372%),for semur, terik and bacem the conformity are not not known because the standardized seasonings unwritten. The conformity of ingredient herbskind for satay (66,7%), semur (100%), bali (54,5%), rujak (50%), bacem (100%) and terik (100%). Conclusion:The conformity of herbs weight foranimal protein (124,3%) and plant protein (175,5%). The conformity of ingredient herbskind for animal protein (83,3%) and plant protein (76,1%). Standardized seasonings used were B, C and D. Keywords: standardized seasonings, animal protein, plant protein

Gambaran Epidemiologi Hipertensi di Puskesmas Gamping I Sekti Riyantina; Th Ninuk Sri Hartini; Idi Setiyobroto
JURNAL NUTRISIA Vol 19 No 1 (2017): Vol 19 No 1 (2017): Maret 2017
Publisher : Poltekkes Kemenkes Yogyakarta

Background : Epidemiological transition stems from a change where a decline in the prevalence of communicable diseases and non- communicable diseases (NCDs) have increased. Report in 2011 there was one billion people worldwide suffer from hypertension and in Indonesia the figure reached 31.7%. Objective : The purpose of this study was to determine the epidemiological of hypertension Gamping I Community Health Center and determine the proportion of hypertension according to age, sex, occupation, education, socio-economic, geographic, demographic and access to health services. Method : The research design was a retrospective cohort. This research was conducted in Gamping I Community Health Center in November 2016. Population and sample in this study were all patients with hypertension in Gamping I Community Health Center in 2013, 2014 and 2015. The independent variables in this study were age, gender, education, employment, social, cultural, demographic population density, geographic and ease of access to health services. While the dependent variable is the proportion of hypertension. Data analysis was performed using Chi Square to know know the proportions of age, gender, education, employment, social, economic, population density, geography, access to health services with hypertension in 2013, 2014 and 2015. Result : Based on the analysis proves the young elderly, women, housewife, secondary education, non-poor families, low-lying area, population density and access to health care were likely to have hypertension with percentages respectively 33%, 66.7%, 44.9%, 70.1%, 76.7% , 71.9%, 37.9% and 82.9%. Keywords: Hypertension, Epidemiology

Hubungan Status Gizi dengan Kejadian Anemia Gizi Besi (AGB) pada Siswi SMA di Kecamatan Pakem Cahyaningtyas Triwinarni; Th Ninuk Sri Hartini; Joko Susilo
JURNAL NUTRISIA Vol 19 No 1 (2017): Vol 19 No 1 (2017): Maret 2017
Publisher : Poltekkes Kemenkes Yogyakarta

Background : Nutritional problems frequently experienced by adolescents is anemia. Anemia is a condition with blood hemoglobin levels were lower than normal as a result of the inability of tissues forming red blood cells in its production in order to maintain hemoglobin levels at normal levels. The prevalence of anemia in women age 15 and older, according to Riset Kesehatan Dasar in 2013 by 22.7%. Objective : The purpose of this study analyze the relationship between nutritional status and the incidence of iron deficiency anemia among high school students in Pakem. Method : This observational study using cross sectional approach, implemented in four high schools in the District of Pakem. The population in this study were students of class X and XI in four high school in Pakem. The independent variables were the nutritional status. The dependent variable is the iron anemia. Hemoglobin levels were measured by the method cyanmethemoglobin, weight was measured with a digital bathroom scales, height measured by microtoise. Data analysis used chi-square statistic. Conclusion : Based on the analysis proves that there is a relationship of nutritional status according to BMI / U with the incidence of iron deficiency anemia in high school in Pakem with p = 0.017. Keywords: nutritional status , anemia , High School students

Keterampilan Kader Posyandu dalam Penimbangan Balita di Wilayah Kerja Puskesmas Dlingo I Kabupaten Bantul, Propinsi D.I Yogyakarta Harfi Gatra Wicaksono; Herawati Herawati; Th Ninuk Sri Hartini
JURNAL NUTRISIA Vol 18 No 2 (2016): September 2016
Publisher : Poltekkes Kemenkes Yogyakarta

Background: Integrated service posts (posyandu) is one activities Improvement of nutrition and family. Posyandu is held from, by and for community. one of community health volunteers are skilled to weigh children under 5 years old using hanging scales. The steps of weighing must be done correctly. Weighing steps have been done incorrectly, there are any interpretation of measurement values error. Objective: Our research aimed to assess the liveliness and weighing skill of community health volunteers. Method: A cross-sectional survey was conducted.The study was carried out in 3 villages that consisted 29 integrated service posts in the area of Community health Centre Dlingo I on Mei-Juni 2015. A total of 30 community health volunteers who have duty at weighing section. The weighing skill of community health volunteers were observed 5 times. Age, education, occupation, work period, community health volunteers’ liveliness, training were the independent variables. Logistic regression was used to analyse the hypothese. Result: Our findings demonstrated 80% of community health volunteers categories as active. Meanwhile, as many as 73,3% of community health volunteers categoriesed as skilfull community health volunteers. Weighing skill significantly associated with age ((p=0,000), liveliness (p = 0,027), trainning (p = 0,007). The incorrectly steps were step five and nine. Conclusion: age of CHV is influenced the weighing skill. The study recommends considering age while recruiting CHV through training Keywords : sociodemographic characteristics, weighing skill, community health volunteer, Yogyakarta

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