cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kab. bantul,
Daerah istimewa yogyakarta
INDONESIA
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics)
Published by Universitas Alma Ata Yogyakarta
ISSN : 23033045     EISSN : 2503183X     DOI : -
Core Subject : Health, Education,
Health Professions Medicine & Pharmacology Public Health Other
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) abbreviated IJND (p-ISSN 2303-3045 and e-ISSN 2503-183X) is a peer-reviewed scientific journal publishing updated research and non-research articles in the area of nutrition and dietetics. This journal is published three times annually (January, May, and September) by Alma Ata University Press in collaboration with Indonesian Nutrition Association (Persatuan Ahli Gizi Indonesia).
Arjuna Subject : -
Articles 6 Documents
 1 
Search results for , issue "VOLUME 9 ISSUE 1, 2021" : 6 Documents clear
Frequency of online food ordering is not risk factor of central obesity in women aged 20 - 49 years Hildagardis Meliyani Erista Nai; Maria Amrijati Lubijarsih
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 9 ISSUE 1, 2021
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2021.9(1).19-26

Abstract

ABSTRAK Latar Belakang: Obesitas adalah masalah kesehatan dunia dengan prevalensi terus meningkat dari tahun ke tahun. Wanita secara umum lebih banyak mengalami masalah berat badan dibandingkan dengan laki-laki. Perkembangan teknologi berpengaruh terhadap gaya hidup sedentari yang menyebabkan kenaikan berat badan. Wanita paling sering melakukan pemesanan makanan online dibandingkan laki-laki.Tujuan: menganalisis hubungan frekuensi pemesanan online food dengan obesitas sentral pada wanita usia 20 -49 tahun.Metode: jenis penelitian ini adalah penelitian observasional analitik dengan rancangan potong lintang (cross-sectional). Populasi adalah wanita dewasa usia 20 – 49 tahun. Total 120 wanita usia 20 - 49 tahun diobservasi status gizi dan frekuensi pemesanan online food. Lingkar perut digunakan untuk menentukan status obesitas sentral dari wanita. Wanita dikategorikan obes jika dia mempunyai lingkar perut >80 centimeter dan tidak obes jika lingkar perut ≤80 centimeter. Variabel paparan utama adalah frekuensi pemesanan online food yang dikategorikan menjadi ≥ 3 kali dan < 3 kali dalam seminggu. Kovariat adalah karakteristik responden yang meliputi usia, tingkat pendidikan, status pekerjaan, status pernikahan, dan aktivitas fisik. Data dianalisis menggunakan analisis univariat (frekuensi dan persentase) dan analisis bivariat (chi-square).Hasil: Hasil penelitian ini menunjukkan bahwa 70,8% responden mengalami obesitas sentral. Rata-rata lingkar perut responden adalah 85,0 centimeter. Sebagian besar responden (60,8%) pernah melakukan pemesanan online food. Makanan yang paling banyak dipesan responden antara lain ayam goreng, nasi goreng, martabak / roti panggang, dan pizza. Analisis bivariat menunjukkan bahwa karakteristik responden tidak berhubungan signifikan dengan kejadian obesitas sentral. Tidak ada hubungan signifikan antara frekuensi pemesanan online food dengan kejadian obesitas sentral pada wanita dewasa usia 20 - 49 tahun (p=0,325).Kesimpulan: frekuensi pemesanan online food ≥ 3 kali seminggu bukan faktor risiko obesitas sentral pada wanita dewasa.KATA KUNCI: aplikasi smartphone; obesitas sentral; online food; wanita ABSTRACTBackground: Obesity is a global health problem with prevalence increasing from year to year. Women, in general, have more weight problems than men. Technological developments affect sedentary lifestyles that cause weight gain. Women are more often ordering food online than men.Objectives: To analyze the relationship between the frequency of online food ordering with central obesity in women aged 20 - 49 years.Methods: This study was an analytic observational study with a cross-sectional design. The population was women aged 20 - 49 years. A total of 120 women aged 20-49 years were observed for their nutritional status and frequency of online food ordering. Waist circumference was used to determine the status of central obesity in women. The woman was categorized as obese if she has waist circumference > 80-centimeters and not obese if waist circumference ≤ 80 centimeters. The main exposure was the frequency of online food ordering that was categorized into ≥ 3 times and < 3 times a week. Age, education level, employment status, marital status, and physical activity were analyzed using univariate analysis. The bivariate analysis was also conducted to analyze relations between variables.Results: Results showed that 70.8% of respondents have central obesity. Respondent’s average waist circumference was 85.0 centimeters. Most of the respondents (60.8%) have ordered food online. Respondents’ top-ordered foods include fried chicken, fried rice, martabak (fried crepe filled with egg, and vegetable) and pizza. Bivariate analysis showed that there was no significant relationship between characteristics of respondents with central obesity. There was no significant relationship between the frequency of online food ordering with central obesity in women aged 20 - 49 years (p = 0.325).Conclusion: online food ordering frequency 3 times a week is not a risk factor for central obesity in women aged 20 - 49 years.KEYWORDS: central obesity; online food; smartphone applications; women
Energy and nutrient density, nutrient density intake and nutrient contribution of lunch among employees at foundation Ninda Aini Syaher; Putri Ronitawati; Prita Dhyani Swamilaksita; Rachmanida Nuzrina; Laras Sitoayu
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 9 ISSUE 1, 2021
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2021.9(1).40-48

Abstract

ABSTRAKLatar Belakang: Salah satu syarat keselamatan dan kesehatan kerja adalah dengan memenuhi kebutuhan gizi guna meningkatkan derajat kesehatan pekerja. Perencanaan menu perlu memperhatikan kualitas atau keragaman pangan. Semakin tinggi keanekaragaman makanan yang dikonsumsi akan diikuti dengan semakin terpenuhinya kebutuhan zat gizi seseorang yang selanjutnya akan berpengaruh pada produktivitas kerja pegawai.Tujuan: Menganalisis densitas energi dan zat gizi pangan, densitas energi konsumsi, densitas asupan zat gizi, dan kontribusi zat gizi makan siang pada pegawai Yayasan Islam Asy-Syukriyyah TangerangMetode: Penelitian ini merupakan penelitian cross-sectional. Pengambilan sampel dilakukan dengan teknik total sampling dengan jumlah responden sebanyak 74 pegawai. Analisis bivariat menggunakan uji statistik Korelasi Spearman.Hasil:Sebagian besar responden berusia 31 – 50 tahun (middle adult) dan sebagian besar status gizi responden adalah gizi lebih. Hasil uji korelasi menunjukan ada hubungan antara densitas asupan vitamin A, vitamin C, zat besi makan siang pegawai dengan kontribusi vitamin A, vitamin C, zat besi makan siang pegawai (p-value=0,0001, p-value=0,0001, p-value=0,0001). Tidak ada hubungan antara densitas asupan protein dan kalsium makan siang pegawai dengan kontribusi protein dan kalsium makan siang pegawai (p-value=0,051, p-value=0,087). Kesimpulan: Ada hubungan antara densitas asupan vitamin A, vitamin C, zat besi makan siang dengan kontribusi vitamin A, vitamin C, zat besi makan siang. Hal ini dikarenakan kurang beragam dan berkualitasnya pangan yang digunakan pada menu makan siang. Sehingga zat gizi seperti vitamin dan mineral tidak terpenuhi.KATA KUNCI: densitas asupan zat gizi; densitas energi dan zat gizi pangan; densitas energi konsumsi; kontribusi zat gizi; pegawaiABSTRACTBackground: One of the requirements for occupational health and safety is to fulfill the nutritional needs to improve the health status of workers. Menu planning needs to pay attention to the quality and diversity of food. The higher the variety of food consumed, the more nutritional needs can be fulfilled and affect employees' work productivity.Objectives: To analyze energy and nutrient density, energy density intake, nutrient density intake, and nutrient contribution of lunch in employees at Asy-Syukriyyah Islamic Foundation Tangerang.Methods: This study was a cross-sectional study. Sampling was done by a total sampling technique with a total of 74 employees. Bivariate analysis using Spearman's Correlation statistical test.Results: Most of the respondents were 31 – 50 years old (middle adult), and most of the respondents' nutritional status was overweight.The correlation test results showed a relationship between vitamin A, vitamin C, iron density intake of employee’s lunch with vitamin A, vitamin C, and iron contribution of employee’s lunch (p-value = 0.0001, p-value = 0.0001, p-value=0.0001). There was no relationship between protein and calcium density intake of employee’s lunch with protein and calcium contribution of employee’s lunch (p-value=0.051, p-value=0.087).Conclusions: There is a relationship between the nutrient density intake (vitamin A, vitamin C, iron) with the nutrient contribution (vitamin A, vitamin C, iron) of lunch. This result is because of the lack of diversity and quality of food used on the lunch menu. So, the nutrients such as vitamins and minerals are not fulfilled.KEYWORDS: employees; energy and nutrient density; energy density intake; nutrient density intake; nutrient contribution 
The effect of giving dates towards Low-Density Lipoprotein on experimental test: A systematic literature review Siti Ummubella Habiba; Endah Budi Permana Putri
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 9 ISSUE 1, 2021
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2021.9(1).1-10

Abstract

ABSTRAKLatar Belakang: Peningkatan kadar kolesterol terutama kadar LDL sering dijumpai pada masyarakat umum. Tingginya kadar LDL sering dikaitkan dengan berbagai permasalahan kesehatan seperti Atherosklerosis, Stroke, dan lain sebagainya. Upaya untuk menurunkan kadar LDL terus dilakukan baik dengan menggunakan terapi obat-obatan ataupun terapi alternatif. Para peneliti telah menemukan adanya efek antikolesterol pada buah kurma. Kandungan senyawa penting seperti plant sterol, flavonoid, dan serat pada buah kurma sangat berperan terhadap penurunan kolesterol darah.Tujuan: Menganalisis pengaruh pemberian kurma terhadap kadar LDL pada uji eksperimental hewan coba tikus dan manusiaMetode: Metode penelitian ini menggunakan Systematic Literature Review. Sebanyak 133 artikel menggunakan keywords “The effect” AND “dates” AND “LDL” AND “rats” AND “humans” AND “RCT”. Terdapat 7 artikel eksperimental dengan Randomized Controlled Trial (inklusi) yang dipublikasikan melalui Pubmed, Google Scholar, Sciencedirect, EBSCO. Perlakuan intervensi pada hewan uji coba keseluruhan menggunakan ekstrak kurma dengan rata-rata 630,76 mg/kgBB selama 8-15 hari. Sedangkan, responden manusia mengkonsumsi buah kurma dengan rata-rata 70 g/hari selama 21-28 hari.Hasil: Analisis secara deskriptif yang dilakukan pada berbagai artikel bahwa mayoritas pemberian kurma pada subjek hewan uji coba tikus menunjukkan hasil uji p<0,05 yaitu adanya pengaruh signifikan terkait penurunan kadar LDL. Selain itu, mayoritas hasil pada subjek manusia menunjukkan hasil uji p<0,05 yaitu adanya pengaruh signifikan terkait penurunan kadar LDL.Kesimpulan: Dari hasil penelitian ini, dapat disarankan untuk dapat mengkonsumsi kurma 7 buah per hari (100 g) dan menerapkan asupan makan dengan tinggi serat, vitamin dan mineral serta memberikan informasi gizi terkait pangan fungsional (kurma) dalam mengurangi tingkat risiko keparahan penyakit.KATA KUNCI: kurma; Low Density Lipoprotei; Randomized Controlled Trial  ABSTRACTBackground: Increased cholesterol levels, especially LDL levels, are often found in the general public. High levels of LDL are often associated with various health problems such as Atherosclerosis, Stroke, and so on. Efforts to reduce LDL levels continue to be made either by using drug therapy or alternative therapies. Researchers have found an anti-cholesterol effect in dates. The content of important compounds such as plant sterols, flavonoids, and fiber in dates plays a very important role in reducing blood cholesterolObjectives: To analyze the effect of dates on LDL levels in experimental animal rats and humansMethods: his research method uses a Systematic Literature Review. A total of 133 articles used the keywords "The effect" AND "dates" AND "LDL" AND "rats" AND "humans" AND "RCT". There are 7 experimental articles with Randomized Controlled Trial (inclusion) published through Pubmed, Google Scholar, Science direct, EBSCO. The overall intervention treatment in experimental animals used date palm extracts with an average of 630.76 mg / kgBB for 8-15 days. Meanwhile, human respondents consumed dates with an average of 70 g / day for 21-28 days.Results: escriptive analysis carried out on various articles showed that the majority of dates given to rat experimental animal subjects showed p <0.05, which was a significant effect related to the reduction of LDL levels. Also, the majority of the results on human subjects showed p <0.05, which was a significant effect on the reduction of LDL levels.Conclusions: From the results of this study, it can be suggested to be able to consume 7 dates per day (100 g) and to implement a diet high in fiber, vitamins and minerals and provide nutritional information related to functional foods (dates) in reducing the risk level of disease severity.KEYWORDS: dates; Low Density Lipoprotein; Randomized Controlled Trial 
The addition of snakehead fish (Channa Striata) and bitter ginger (Zingiber zerumbet L) to fish floss Windawati Dewi; Tri Marta Fadhilah
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 9 ISSUE 1, 2021
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2021.9(1).27-39

Abstract

ABSTRAKLatar Belakang: Abon ikan merupakan jenis makanan olahan yang terbuat dari ikan yang diberi beberapa bumbu, cara pengolahannya dengan pengukusan dan penggorengan. Ikan gabus mengandung protein yang lebih tinggi dibandingkan jenis ikan lainnya. Lempuyang gajah dapat digunakan untuk obat gatal, perut nyeri, disentri, sesak nafas, wasir, cacing dan penambah nafsu makan. Tujuan: Untuk menganalisis skor dan uji perbedaan pada uji inderawi, uji hedonik, kadar albumin, kadar air, dan kadar abu pada abon ikan gabus dengan lempuyang gajah. Metode: Desain penelitian yang digunakan adalah eksperimental dengan 2 faktor 3 taraf perlakuan terdiri dari daging ikan gabus 90%, 80%, 70% dan lempuyang gajah 10%, 20%, 30%. Hasil: Hasil skor uji inderawi dari indikator aroma, tekstur, dan rasa tertinggi pada formula 1 (90% ikan gabus : 10% lempuyang gajah) dan dari indikator warna tertinggi pada formula 2 (80% ikan gabus : 20% lempuyang gajah). Sedangkan uji beda inderawi menggunakan analisis Kruskall Wallis untuk uji beda inderawi didapatkan hasil yang memiliki perbedaan signifikan yaitu aroma,tekstur dan rasa (P-Value < 0,05). Uji hedonik tertinggi di masyarakat umum termasuk dalam kategori suka (77%) dengan perbandingan  ikan gabus 70% dan lempuyang gajah 30%, sedangkan pada mahasiswa gizi termasuk dalam kategori suka (69,57%) dengan perbandingan ikan gabus 80% dan lempuyang gajah 20%. Dari hasil penelitian ini untuk kandungan albumin tertinggi pada formula 1 sebesar 2,57%, kadar air ketiga formula belum sesuai dengan SNI 01-37707-1995 dan kadar abu ketiga formula sudah sesuai dengan SNI  01-37707-1995 pada produk abon. Kesimpulan: abon ikan gabus dengan lempuyang gajah dapat diterima oleh masyarakat.KATA KUNCI: abon ikan; albumin; ikan gabus; lempuyang gajahABSTRACTBackground: Fish Floss is a type of processed food made from seasoned fish, which is processed by steaming and frying. Snakehead fish contain higher protein than other fish. Bitter ginger can be used for itching medicine, stomach pain, dysentery, asphyxiate, hemorrhoids, worm disease and appetite enhancer. Objectives: For analyzing scores and test differences in sensory test, hedonic test (preference), albumin content, water content, and ash content in Snakehead fish with the addition of Bitter Ginger.Methods: The research design that was used was experimental with 2 factors 3 treatment levels consisting of 90%, 80%, 70%  snakehead fish’ meat and 10%,20%,30% bitter ginger. Results: the result of sensory test scores from indicators of the aroma, texture, and highest test in formula 1 (90% snakehead fish: 10% bitter ginger) and from the highest color in formula 2 (80% snakehead fish: 20 % bitter ginger). Meanwhile, the sensory difference test using Kruskal Wallis analysis for sensory difference test showed that the result had significant differences such as aroma, texture and taste (P-Value <0,05). While the highest hedonic test in general public was included in like category (77%) with the ratio of  70% snakehead fish and 30% bitter ginger, in nutritional science department students were included in like category (69.57%) with the ratio of 80% snakehead fish and 20% bitter ginger. From the result of this research for highest albumin content in formula 1 was 2.57%, water content for all formulas are not appropriate with SNI 01-37707-1995 in fish floss products because it has more than 7% and ash content for all formulas are already appropriate with SNI 01-37707-1995 was less than 7%. Conclusions: Fish floss with the addition of bitter ginger can be accepted by society. KEYWORDS:  albumin; Bitter ginger; fish floss; Snakehead fish
The status of dietary diversity score among school-aged children between rural and urban areas Pramesthi Widya Hapsari; Katri Andini Surijati; Windri Lesmana Rubai
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 9 ISSUE 1, 2021
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2021.9(1).11-18

Abstract

ABSTRAKLatar Belakang: Bagi anak sekolah dasar (SD) status gizi yang cukup akan menunjang kemampuan akademiknya di sekolah. Akan tetapi, disaat pembatasan social berskala besar (PSBB) berlaku pengukuran status gizi tidak mungkin dilakukan karena dapat meningkatkan resiko penularan.Tujuan: mengetahui status gizi anak sekolah dasar (SD) menggunakan skor keberagaman makanan.Metode: Metode cross sectional digunakan pada penelitian ini dengan mengikutsertakan 58 pasang ibu dan siswa SD di wilayah Banyumas. Pengambilan data keberagaman makanan dilakukan menggunakan kuesioner online melalui google form. Uji analisis yang digunakan adalah uji chi square.Hasil: Rata-rata siswa SD di Kabupaten Banyumas mengonsumsi 6 kelompok makanan dalam sehari dimana kelompok makanan yang sangat jarang dikonsumsi adalah kelompok daging yaitu sebesar 17.2%. Tiga kelompok makanan yang paling sering dikonsumsi adalah kelompok susu (74.1%), telur (67.2%) dan kacang-kacangan (62.1%). Berdasarkan hasil analisis bivariat, tidak ada perbedaan yang signifikan antara keberagaman makanan siswa SD di wilayah perkotaan dan perdesaan. Namun ada kecenderungan siswa yang tinggal di wilayah perkotaan memiliki skor keberagaman yang lebih tinggi.Kesimpulan: Tidak ada perbedaan antara keberagaman makanan antara wilayah perkotaan dan perdesaan di Kabupaten Banyumas. Namun ada kecenderungan bahwa siswa di wilayah SD lebih beragam.KATA KUNCI: COVID 19; keberagaman makanan; perdesaan dan perkotaan; siswa SD ABSTRACTBackground: School-aged children should maintain a better nutritional status to ensure the quality of their academic performance. However, during pandemic COVID 19 the weight and height measurement could increase the risk of spreading the virus.Objectives: To determine the the indicators of school-aged children’s nutritional status using dietary diversity score (DDS).Methods: In total 58 pairs of mothers and children were included in a cross-sectional study. The data of dietary diversity was collected using an online questionnaire through a google form. The chi-square analysis was used to assess the significant differences.Results: On average, school-aged children consumed six food groups a day. The three most consumed food groups were oil and fats, sweet and dark leafy vegetables, namely 51, 56, and 53 students respectively. There was a significant difference in the consumption of fresh meat and other fruits between urban and rural areas. Based on bivariate analysis, there was no significant difference in DDS within students’ characteristics. However, there was a better DDS trend within fathers’ occupation, mothers working status, and mothers’ knowledge level.Conclusions: There was a tendency that plant-based food was mostly consumed in rural areas and animal-based food was mostly consumed in urban areas. Furthermore, the study confirmed parental factors on students' food consumption.KEYWORDS: COVID 19; dietary diversity score; urban dan rural; school-aged children
The relation between “Picky Eating” behavior and nutritional status of pre-school children Dian Isti Angraini; Rizki Arisandi; Emantis Rosa; Reni Zuraida
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 9 ISSUE 1, 2021
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2021.9(1).49-55

Abstract

ABSTRAK Latar Belakang: Picky eating dicirikan sebagai penolakan terhadap jenis makanan tertentu. Perilaku makan ini berpotensi menyebabkan masalah pada status gizi karena asupan makan yang tidak adekuat. Status gizi yang bermasalah ini dapat menyebabkan berbagai gangguan, kekurangan gizi menyebabkan perkembangan fisik dan mental tertunda, menurunkan kapasitas intelektual dan meningkatkan kerentanan terhadap penyakit, sedangkan kelebihan nutrisi meningkatkan kerentanan terhadap penyakit metabolik dan kardiovaskular. Tujuan: Menentukan prevalensi picky eating dan hubungan picky eating dengan status gizi anak prasekolah di Kecamatan Rajabasa Bandar Lampung.Metode: Penelitian ini menggunakan metode kuantitatif dengan pendekatan cross- sectional. Sampel terdiri atas 160 anak prasekolah berusia 36-72 tahun (3-6 tahun) pada PAUD di Kecamatan Rajabasa Bandar Lampung. Sampel diambil menggunakan metode Multistage Random Sampling dan dianalisis menggunakan uji Chi Square.Hasil: Sebanyak 100 anak (62,5%) teridentifikasi sebagai picky eater. Sebanyak 21 anak (13,1%) memiliki status gizi kurus berdasarkan IMT/U, 118 anak (73,8%) normal, dan 21 anak (13,1%) tergolong gemuk. Secara statistik, tidak ada hubungan antara perilaku makan picky eating dengan status gizi anak prasekolah dengan nilai p = 0,914.Kesimpulan: Prevalensi picky eating sebesar 62,5% dan tidak ada hubungan antara picky eating dengan gizi anak prasekolah di Kecamatan Rajabasa Bandar Lampung.KATA KUNCI: picky eating; prasekolah; status gizi ABSTRACTBackground: Picky eating is characterized by the refusal of a certain type of food. This eating behavior potentially causes a nutritional status problem because of inadequate intake of food. This nutritional status can lead to many problems, undernutrition causes delayed mental and physical development, decrease intellectual capacity, and higher susceptibility to disease, while overnutrition increases the susceptibility of metabolic and cardiovascular diseases.Objectives: This study aims to determine the prevalence of picky eating and the relation of picky eating behavior and nutritional status of pre-school children in Rajabasa Bandar Lampung.Methods: This study uses a quantitative method with a cross-sectional approach. The sample consisted of 160 pre-school children aged 36-72 months (3-6 years) in kindergartens located in the Rajabasa subdistrict, Bandar Lampung. Sampling was done by multistage random sampling and the data were analyzed by chi-square test.Results: As many as 100 preschool children (62.5%) were identified as picky eaters. A total of 21 children (13.1%) were classified as thin by BMI/Age nutritional status, 118 children (73,8%) were normal, and 21 children (13.1%) were overweight. Statistically, picky eating behavior is not related to the nutritional status of preschool children with a p-value = 0.914.Conclusions: The prevalence of picky eating is 62.5% and there is no relation between picky eating behavior and the nutritional status of pre-school children in Rajabasa Bandar Lampung. KEYWORDS: nutritional status; picky eating; preschool

Page 1 of 1 | Total Record : 6

 1 

Filter by Year

2021 2021


Reset
Filter By Issues
All Issue VOLUME 13 ISSUE 4, 2025 VOLUME 13 ISSUE 3, 2025 VOLUME 13 ISSUE 2, 2025 VOLUME 13 ISSUE 1, 2025 VOLUME 12 ISSUE 6, 2024 VOLUME 12 ISSUE 5, 2024 VOLUME 12 ISSUE 4, 2024 VOLUME 12 ISSUE 3, 2024 VOLUME 12 ISSUE 2, 2024 VOLUME 12 ISSUE 1, 2024 VOLUME 11 ISSUE 3, 2023 VOLUME 11 ISSUE 2, 2023 VOLUME 11 ISSUE 1, 2023 VOLUME 10 ISSUE 3, 2022 VOLUME 10 ISSUE 2, 2022 VOLUME 10 ISSUE 1, 2022 VOLUME 9 ISSUE 2, 2021 VOLUME 9 ISSUE 3, 2021 VOLUME 9 ISSUE 1, 2021 VOLUME 8 ISSUE 3, 2020 VOLUME 8 ISSUE 2, 2020 VOLUME 8 ISSUE 1, 2020 VOLUME 7 ISSUE 3, 2019 VOLUME 7 ISSUE 2, 2019 VOLUME 7 ISSUE 1, 2019 VOLUME 6 ISSUE 3, 2018 VOLUME 6, ISSUE 2, 2018 VOLUME 6, ISSUE 2, 2018 VOLUME 6, ISSUE 1, 2018 VOLUME 5, ISSUE 3, 2017 VOLUME 5, ISSUE 2, 2017 VOLUME 5, NOMOR 1, 2017 VOLUME 4 NOMOR 3, SEPTEMBER 2016 VOLUME 4, NOMOR 2, MEI 2016 VOLUME 4, NOMOR 1, JANUARI 2016 VOLUME 3, NOMOR 3, SEPTEMBER 2015 VOLUME 3, NOMOR 2, MEI 2015 VOLUME 3, NOMOR 1, JANUARI 2015 VOLUME 2, NOMOR 3, SEPTEMBER 2014 VOLUME 2, NOMOR 2, MEI 2014 VOLUME 2, NOMOR 1, JANUARI 2014 VOLUME 1, NOMOR 3, SEPTEMBER 2013 VOLUME 1, NOMOR 2, MEI 2013 VOLUME 1, NOMOR 1, JANUARI 2013 More Issue