Article Per Year (5 Year)
p-Index From 2021 - 2026
1.463
P-Index
This Author published in this journals
All Journal Jurnal Kedokteran Brawijaya Indonesian Journal of Human Nutrition Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) AcTion: Aceh Nutrition Journal Jurnal Kesmas dan Gizi (JKG) Jurnal Health Sains Caring : Jurnal Pengabdian Masyarakat Media Penelitian dan Pengembangan Kesehatan
Fuadiyah Nila Kurniasari
Departemen Gizi, Universitas Brawijaya, Indonesia
Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Dentistry Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Veterinary Other

Published : 16 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 16 Documents
Search

 1   2 
Nutritional label knowledge & cardiovascular disease determinants among mothers in Malang City Erliana, Ummu Ditya; Kurniasari, Fuadiyah Nila; Harti, Leny Budhi
Caring: Jurnal Pengabdian Masyarakat Vol 4, No 3 (2024): CARING Jurnal Pengabdian Masyarakat (Desember 2024)
Publisher : Caring: Jurnal Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.caringjpm.2024.004.03.2

Abstract

Nutrition labels serve as a guide for consumers to select healthier food options, potentially preventing obesity and cardiovascular diseases. However, many mothers lack sufficient knowledge regarding nutritional information on food labels. The goal of this community service activity is to enhance mothers' understanding of food and beverage nutrition labels, enabling them to make healthier choices for their families. The activities include nutrition education, counseling, and nutrition screenings for the mothers. The effectiveness of the educational intervention is assessed using a pre-post test questionnaire. The differences of the pre-post test were analyzed using the Wilcoxon Signed-Rank Test. The result of this activity showed that post-test scores were higher than pre-test scores about 92.94 and 72.63 respectively (p=0.0035). In conclusion, there was a notable improvement in knowledge regarding nutritional labels following the educational outreach, indicating that such interventions can effectively enhance understanding and promote healthier dietary choices among mothers
Impact of Nutritional Counseling on Dietary Intake, Nutritional Status and Muscle Mass in Cancer Patients Undergoing Radiotherapy Erliana, Ummu Ditya; Kurniasari, Fuadiyah Nila; Ariestiningsih, Ayuningtyas Dian
JURNAL KESMAS DAN GIZI (JKG) Vol. 7 No. 2 (2025): 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/jkg.v7i2.2657

Abstract

Malnutrition in cancer patients undergoing radiotherapy can worsen outcomes. This study analyzed the effect of nutrition counseling on macronutrient intake, BMI, and muscle mass using a randomized controlled trial with intervention and control groups. Measurements were taken before and after intervention using 24-hour dietary recall, BMI, and bioelectrical impedance analysis. Data were analyzed with Wilcoxon Signed-Rank and Mann–Whitney U tests.. The results indicated that nutrition counseling improved nutritional status and muscle mass in intervention group. However, the increases in mean values across all variables were not statistically significant, including energy intake (from 1041.0 ± 359.7 to 1102.6 ± 418.7 kcal; p = 0.406), protein intake (from 40.2 ± 15.4 to 40.1 ± 18.1 g; p = 0.977), BMI (from 24.2 ± 4.6 to 24.7 ± 4.6; p = 0.087), as well as muscle mass across various body segments such as whole body (from 23.9 ± 4.7 to 24.2 ± 3.3 kg; p = 0.832), leg (from 36.6 ± 7.2 to 37.5 ± 5.2 kg; p = 0.221), arm (from 26.1 ± 6.6 to 27.0 ± 5.7 kg; p = 0.194), and trunk (from 18.2 ± 4.4 to 18.4 ± 3.4 kg; p = 0.769).Further research with a more robust study design and a multimodal approach is recommended to optimize nutritional interventions in cancer patient care.
A qualitative study on strategies to overcome demotivation, burnout, and boredom in weight loss among women in reproductive age Mileniati, Fajriati Ramadhini Nur; Nugroho, Fajar Ari; Kurniasari, Fuadiyah Nila
AcTion: Aceh Nutrition Journal Vol 10, No 2 (2025): June
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v10i2.2332

Abstract

The rising prevalence of obesity among adults, particularly women, highlights the need for effective weight management strategies. While previous studies have explored weight loss adherence, limited research has focused on the psychological strategies that reproductive-age women use to maintain their motivation in diet and physical activity. This qualitative study was conducted from September until October 2024 and employed a narrative approach, involving in-depth interviews with six key informants in Bandung City who had experienced or participated in a weight loss program. Additional informants were also included to support the triangulation method. Data were thematically analyzed using NVivo 12 for coding and Microsoft Excel for data tabulation. The study revealed five strategies for overcoming demotivation, burnout, and boredom. (1) Reflecting on Achievements, (2) taking a break for a while, (3) embracing the flexibility of diet and physical activity, (4) remembering the motivation they started to lose weight, and (5) adjusting the intensity of exercise. In conclusion, reflecting on achievement could be a strategy to overcome demotivation, burnout, or boredom during the weight loss journey. Nevertheless, the effectiveness of these strategies depends on individual characteristics. Personalized approaches to weight loss programs can be integrated into community-based initiatives and healthcare practices to enhance long-term adherence through group support, educational campaigns, coaching in healthier eating practices, and stress management.
Standardized Nutritional Care Process in Type 2 Diabetes Mellitus Patients with Stroke: Low Carbohydrate, Fat and Salt Diet Bardiati, Endah; Binasari, Binasari; Kurniasari, Fuadiyah Nila
Jurnal Health Sains Vol. 5 No. 7 (2024): Journal Health Sains
Publisher : Syntax Corporation Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/jhs.v5i7.1327

Abstract

Diabetes Melitus merupakan salah satu penyakit tidak menular dengan proporsi tertinggi di Indonesia. Menurut data Riskesdas 2018, preval__ensi diabetes mellitus terus mengalami peningkatan. Pengaturan Peningkatan kadar glukosa dapat menimbulkan risiko kerusakan mikrovaskular (retinopati, nefropati, dan neuropati) serta dapat menimbulkan penyakit kardiovaskular, stroke, pembuluh darah perifer dan penurunan kualitas hidup. Empat pilar utama penatalaksanaan diabetes melitus meliputi edukasi, diet, latihan jasmani/aktivitas fisik dan obat. Penatalaksanaan diet pasien diabetes melitus dilakukan melalui serangkaian proses asuhan gizi dan intervensi menganut prinsip 3J (Jenis, Jumlah, Jadwal). Penatalaksanaan diet diharapkan dapat membantu proses penyembuhan penyakit pasien dan mencegah komplikasi. 3 pasien menderita penyakit Diabetes mellitus dengan komplikasi stroke mengalami masalah gizi asupan makanan peroral kurang dari kebutuhan dan kurang pengetahuan selama rawat inap dengan diagnosis DM type 2 dan stroke. Pemberian diet Rendah Karbohidrat , Rendah lemak serta Rendah garam dalam bentuk bervariasi baik jenis maupun bentuk makanannya sesuai dengan kemampuan dan daya terima pasien dilakukan agar terjadi peningkatan asupan. Kolaborasi dilakukan bersama dokter penanggungjawab untuk setiap tindakan yang dilakukan . Edukasi dilakukan untuk meningkatkan pemahaman keluarga dan pasien dan memberikan motivasi kepada keluarga pasien agar setelah di rawat di rumah sakit dapat mempertahankan kesehatannya. Hasil : Intervensi yang diberikan dapat memperbaiki masalah gizi pada pasien Diabetes mellitus dengan komplikasi stroke dan hipertensi
ASSOCIATION BETWEEN SWEETENED BEVERAGES CONSUMPTION WITH THE INCIDENCE OF TYPE 2 DIABETES AND CARDIOVASCULAR DISEASE: A SYSTEMATIC REVIEW Komar, Devi Nur Na'syifa; Nugroho, Fajar Ari; Kurniasari, Fuadiyah Nila
Media Penelitian dan Pengembangan Kesehatan Vol. 35 No. 4 (2025): MEDIA PENELITIAN DAN PENGEMBANGAN KESEHATAN
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jmp2k.v35i4.3281

Abstract

Konsumsi minuman berpemanis gula (SSB) dan pemanis buatan (ASB) telah dikaitkan dengan peningkatan risiko diabetes mellitus tipe 2 (DMT2) dan penyakit kardiovaskular (PKV). Namun, bukti mengenai dampak jangka panjang dari kedua jenis minuman ini masih bervariasi. Studi ini merupakan kajian sistematis yang dilakukan sesuai dengan pedoman PRISMA. Sebanyak 18 artikel dari studi kohort dan potong lintang yang dipublikasikan antara tahun 2015 hingga 2025, dengan subjek penelitian orang dewasa untuk menganalisis hubungan antara konsumsi SSB dan ASB dengan DMT2 dan PKV. Penilaian kualitas dilakukan menggunakan Newcastle-Ottawa Scale (NOS). Konsumsi SSB dan ASB secara konsisten dikaitkan dengan peningkatan risiko DMT2 dan CVD dengan risiko relatif (HR/OR) berkisar antara 1,06 hingga 2,40 untuk DMT2 dan 1,09 hingga 2,44 untuk CVD. Oleh karena itu, strategi kesehatan masyarakat sebaiknya tidak hanya mengalihkan konsumsi dari SSB ke ASB, melainkan menekankan pada pembatasan konsumsi keduanya secara menyeluruh melalui kebijakan regulatif, edukatif, dan fiskal.
Factors of food waste in adult patients with different diet types in hospital: A Systematic review Ginting, Inggita Senosa; Kurniasari, Fuadiyah Nila; Rahmawati, Irma Sarita
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 14 ISSUE 2, 2026
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2026.14(2).104-121

Abstract

ABSTRAK Latar Belakang: Sisa makanan di rumah sakit merupakan isu penting karena berdampak pada biaya operasional dan kesehatan pasien. Tingginya sisa makanan menunjukkan adanya ketidaksesuaian antara makanan yang disediakan dengan kebutuhan, preferensi atau kondisi klinis pasien. Tujuan: Menganalisis tingkat sisa makanan pada pasien dewasa berdasarkan jenis diet serta mengidentifikasi faktor utama yang mempengaruhinya. Metode: Penelitian ini merupakan tinjauan literatur sistematis yang mengikuti pedoman PRISMA. Pencarian artikel dilakukan melalui database Scopus, PubMed, Web of Science, dan Google Scholar pada rentang tahun 2015–2025. Artikel yang memenuhi kriteria inklusi dan eksklusi dianalisis secara deskriptif untuk mengidentifikasi tingkat sisa makanan dan faktor-faktor yang memengaruhinya. Sebanyak 18 artikel memenuhi kriteria inklusi dan dianalisis dalam penelitian ini. Hasil: Hasil penelitian menunjukkan bahwa sisa makanan lebih tinggi pada pasien yang menerima diet lunak dan diet terapeutik dibandingkan dengan diet biasa. Penyebab faktor utama pemborosan meliputi rendahnya nafsu makanan, ketidaksesuaian rasa dan tekstur makanan dengan preferensi pasien, pembatasan medis terhadap konsumsi, serta faktor penyajian seperti waktu distribusi makanan dan kualitas layanan. Kesimpulan: Pengurangan sisa makanan dapat dicapai melalui peningkatan kualitas makanan, penyesuaian menu berdasarkan preferensi pasien, ketepatan waktu penyajian, serta peningkatan komunikasi antara pasien dan tenaga gizi. Pendekatan indivisual dan fleksibal dalam penyelenggaraan makanan di rumah sakit diperlukan untuk meningkatkan konsumsi dan menurunkan tingkat sisa makanan. ABSTRACT Background: Food waste in hospitals is an important issue because it affects operational costs and patient health. High levels of food waste indicate a mismatch between the meals provided and the needs, preferences, or clinical conditions of patients Methods: This study is a systematic literature review conducted in accordance with the PRISMA guidelines. Articles were retrieved from Scopus, PubMed, Web of Science, and Google Scholar databases published between 2015 and 2025. Studies meeting the predefined inclusion and exclusion criteria were analyzed descriptively to identify the level of hospital food waste and the factors influencing it. A total of 18 articles were included in the final analysis Results: Food waste was higher among patients receiving soft and therapeutic diets compared with those receiving regular diets. The main contributing factors included reduced appetite, food flavors and textures that did not match patient preferences, clinical restrictions on food intake, and presentation-related aspects such as meal distribution timing and service quality. Conclusions: Food waste reduction can be achieved by improving meal quality, adjusting menus to patient preferences, ensuring timely meal distribution, and strengthening communication between patients and nutrition staff. An individualized and flexible approach to hospital foodservice management is essential for improving food intake and reducing food waste.
Co-Authors Agus Surono Amukti, Redy Anggun Rindang Cempaka Avicena, Rizki Satria Ayuningtyas Dian Ariestiningsih Bardiati, Endah Binasari, Binasari Budi Utomo Dasilva, Kusumaningrum Elok Waziiroh Eriza Fadhilah, Eriza Fajar Ari Nugroho Ginting, Inggita Senosa Hidayatullah, Apriliawan Inggita Kusumastuty Kautsar Annisaa Sukoharsono Kawitantri, Orchidara Herning Komar, Devi Nur Na'syifa Leny Budhi Harti Mayesti Akhriani, Mayesti Mileniati, Fajriati Ramadhini Nur Pekerti, Annisaa Catur Rahma Micho Widyanto Rahmawati, Irma Sarita Retno Pangastuti Rifanty Meydiana Rachmawati Putri Ummu Ditya Erliana Wilyanti, Wardah Yunimar Yunimar