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All Journal Jurnal Gizi dan Pangan Paediatrica Indonesiana GHIDZA: Jurnal Gizi dan Kesehatan Amerta Nutrition
Rahayu, Herwinda Kusuma
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Health Professions Medicine & Pharmacology Nursing Public Health 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.
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.
Mutu Organoleptik dan Tingkat Penerimaan Produk Food Bars Substitusi Tepung Kelor, Lamtoro, dan Bonggol Jagung sebagai Makanan Tambahan Balita Stunting Astuti, Endah Uji; Sunarsih, Tri; Rahayu, Herwinda Kusuma; Shanti, Elvika Vit Ari
Ghidza: Jurnal Gizi dan Kesehatan Vol. 8 No. 2 (2024): December
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/ghidza.v8i2.1514

Abstract

Stunting merupakan masalah gizi yang signifikan di Indonesia. Salah satu solusi yang diusulkan adalah pengembangan produk makanan tambahan berupa food bars yang terbuat dari tepung kelor, lamtoro, dan bonggol jagung. Tujuan: Penelitian ini bertujuan untuk mengembangkan formulasi food bars yang bergizi dan diterima dengan baik oleh balita stunting. Metode yang digunakan dalam penelitian ini adalah eksperimen dengan Rancangan Acak Lengkap (RAL). Proses pembuatan food bars dilakukan melalui beberapa tahap, termasuk pembuatan bahan dasar, penentuan formulasi, dan uji organoleptik. Uji organoleptik dilakukan oleh 30 panelis terlatih untuk menilai aspek sensoris seperti rasa, aroma, warna, dan tekstur dari tiga formulasi food bars yang diuji. Hasil penelitian menunjukkan bahwa food bars yang diformulasikan dengan tepung kelor, lamtoro, dan bonggol jagung memiliki potensi besar untuk diterima oleh konsumen. Secara keseluruhan, penerimaan yang baik terhadap berbagai aspek food bars yang menunjukkan potensi besar produk ini untuk dikonsumsi secara luas pada formulasi I karena memiliki tiga aspek terbesar persentasenya baik pada uji organoleptik maupun uji hedonic (penerimaan). Pada uji organoleptik persentase aspek warna (70.0%) yaitu warna coklat tua tetapi masih dapat diterima, aspek rasa 66.7% yaitu manis alami gurih dan disukai, aspek tekstrur 60% yaitu agak keras, agak padat dan renyah, aspek aroma (40,0%) yaitu seimbang dan tidak terlalu kuat khas herbal. Pada uji hedonic (penerimaan) formulasi I menunjukkan persentase tertinggi pada kategori suka yaitu pada aspek warna (70.0), rasa (56,7), aroma (66,7), dan tekstur 53,3%). Produk yang dihasilkan tidak hanya memiliki nilai gizi yang tinggi tetapi juga disukai oleh panelis, yang merupakan faktor penting untuk memastikan konsumsi rutin. Kesimpulannya, food bars berbahan tepung kelor, lamtoro, dan bonggol jagung dapat menjadi alternatif solusi nutrisi bagi balita stunting serta mendukung program pemerintah dalam upaya penanggulangan stunting.
Exploring Knowledge of Gene-Based Nutrition Services Among Indonesian Nutritionists: Gambaran Pengetahuan Ahli Gizi Tentang Pelayanan Gizi Berbasis Gen di Indonesia Zulfa, Ifana Fitria; Aji, Arif Sabta; Rahayu, Herwinda Kusuma; Paramashanti, Bunga Astria; Hafizhah, Rafiqah Dwita; Putri, Sintia Aurilia; Alfiana, Rina; Farhan, Alfina Ulfah; Surendran, Shelini
Amerta Nutrition Vol. 7 No. 2SP (2023): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 3rd Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v7i2SP.2023.283-292

Abstract

Background: Individuals possess unique genes that influence their susceptibility to diseases and their response to dietary interventions. The emergence of nutritional genomics has made it possible to identify disease predispositions and mitigate risks through gene-based dietary guidance. Consequently, understanding gene-based nutrition services is crucial for nutritionists, as it facilitates the integration of genetic insights into dietary recommendations. Objectives: This study aims to evaluate the familiarity of dietitians in Indonesia with gene-based nutrition services. Methods: Employing a qualitative approach with a phenomenological orientation, this study was conducted in DKI Jakarta, Jawa Barat, Jawa Tengah, Jawa Timur, and DI Yogyakarta. Purposive sampling was employed, involving a total of seven nutritionists. Data were gathered through in-depth interviews conducted both in person and online via Zoom meetings. Thematic analysis was carried out utilizing Nvivo 12.0. Results: The knowledge of nutritionists regarding nutritional genomics is limited. While they could explain fundamental concepts, their understanding lacked depth. Similarly, their comprehension of gene-based nutrition services was restricted, leading to uncertainties about their role in such services. Nutritionists generally expressed positive attitudes towards gene-based nutrition services, recognizing their significance and advocating for their provision by relevant agencies. There was a strong interest among nutritionists in offering gene-based nutrition services and a willingness to expand their understanding of nutritional genomics. Conclusions: The knowledge of nutritionists regarding gene-based nutrition services remains insufficient. There is a need for nutritionists to undergo training, attend seminars, and enhance their understanding of nutritional genomics in academic settings.
Co-Authors Alfiana, Rina Arif Sabta Aji Astuti, Endah Uji Batubara, Saimarrasoki Effatul Afifah. Farhan, Alfina Ulfah Hafizhah, Rafiqah Dwita Hariawan, Muhammad Hafizh Hastrin Hositanisita Herawati, Herni Dwi Isvianti, Anggita Kurniasari, Yulinda Nuryani, Rindi Paramashanti, Bunga Astria Putri, Sintia Aurilia Shanti, Elvika Vit Ari Sonia, Putri Surendran, Shelini Susilowati, Novaeni Sri Tri Sunarsih Yhona Paratmanitya Zulfa, Ifana Fitria