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All Journal Jurnal Gizi dan Pangan Paediatrica Indonesiana Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) 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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Journal : Amerta Nutrition

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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.
Faktor-faktor yang Mempengaruhi Penerapan Higiene dan Sanitasi pada Penjual Makanan di Sekolah di Yogyakarta: Factors Influencing Hygiene and Sanitation Practices among School Food Vendors in Yogyakarta Hariawan, Muhammad Hafizh; Rahayu, Herwinda Kusuma; Winarsih, Tendriana Ayu; Wahyuaji, Asna Afifah
Amerta Nutrition Vol. 9 No. 1SP (2025): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 5th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i1SP.2025.227-234

Abstract

Background: Food safety in school environments is a key factor in supporting the continuity of educational activities. However, monitoring of hygiene and sanitation practices among school food vendors remains suboptimal. Unsafe or contaminated food can pose serious health risk to students. Poor hygiene and sanitation practices by food vendors are a key contributor to foodborne illnesses in schools. Objectives: This study aimed to evaluate the hygiene and sanitation practices of school food vendors in Yogyakarta and the factors influencing the implementation of these practices. Methods: A cross-sectional study employing a quantitative observational design was conducted in nine elementary schools in Sleman, involving 60 food vendors operating in the surrounding school areas. Associations between independent variables (age, gender, educational background, years of experience, training history, knowledge level, and attitude) and hygiene and sanitation practices were assessed using the chi-square test. Logistic regression analysis was performed to examine the model and identify factors influencing the implementation of hygiene and sanitation practices among school food vendors. Results: The study found that 55% of respondents did not adequately implement hygiene and sanitation practices, particularly in the area of personal hygiene. Slightly more than half of the food vendors (51.67%) had insufficient knowledge. Education level (AOR=1.58, 95% CI=1.05-3.616) and knowledge level (AOR=6.535, 95% CI=1.652-25.86) were significantly associated with the implementation of hygiene and sanitation practices. Conclusions: Education and knowledge levels are key factors influencing hygiene and sanitation practices among school food vendors. Targeted educational interventions for all stakeholders involved in program implementation are recommended to enhance knowledge and promote good hygiene and sanitation practices.
Co-Authors Alfiana, Rina Arif Sabta Aji Astuti, Endah Uji Batubara, Saimarrasoki Effatul Afifah. Eka Nurhayati Elvika Fit Ari Shanti, Elvika Fit Ari Endah Puji Astuti, Endah Puji Farhan, Alfina Ulfah Hafizhah, Rafiqah Dwita Hamam Hadi Hariawan, Muhammad Hafizh Hastrin Hositanisita Herawati, Herni Dwi Irawati, Winda Isvianti, Anggita Kurniasari, Yulinda Lewis, Emma C Lisana Shidiq Aliya, Lisana Shidiq Majidah, Nur Mukhlisoh Nguyen, Esther M Nuryani, Rindi Paramashanti, Bunga Astria Putri Lestari, Putri Putri, Sintia Aurilia Sari, Pramitha Shanti, Elvika Vit Ari Siska Ariftiyana Sonia, Putri Surendran, Shelini Susilowati, Novaeni Sri Tri Sunarsih Tri Sunarsih Wahyuaji, Asna Afifah Winarsih, Tendriana Ayu Yhona Paratmanitya Yi, Lee Yi Zulfa, Ifana Fitria