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World Nutrition Journal
Published by Indonesian Nutrition Association
ISSN : -     EISSN : 25807013     DOI : https://doi.org/10.25220/WNJ
Core Subject : Health,
Medicine & Pharmacology Public Health
World Nutrition Journal was founded in 2016 as the official journal of Indonesian Nutrition Association. It aims to publish high quality articles in the field of community, clinical, and critical care aspects of nutrition sciences. World Nutrition Journal (abbreviated: W Nutr J) is an English language, peer-reviewed, and open access journal upholding recent evidence related to nutrition sciences. The journal accepts manuscripts in terms of original paper, case report, editorial, and letter to editor.
Arjuna Subject : Profesi Kesehatan - Profesi Kesehatan (Lain-Lain)
Articles 404 Documents
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Optimizing iron absorption to achieve iron adequacy for children’s growth and development Widjaja Lukito
World Nutrition Journal Vol. 4 No. S3 (2020)
Publisher : Indonesian Nutrition Association

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25220/WNJ.V04.S3.0017

Abstract

Iron nutrition plays important roles in human health. In many developing countries, iron deficiency, caused by many factors, prevails. One well-documented clinical form of iron deficiency is iron-deficiency anemia (IDA).
Water types and their functional role: Perception, myth and fact Diana Sunardi
World Nutrition Journal Vol. 4 No. S3 (2020)
Publisher : Indonesian Nutrition Association

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25220/WNJ.V04.S3.0018

Abstract

There are many incorrect perceptions in public as well, and we have to educate people to be more aware about what they buy and drink for their daily fluid intake, also to believe information only from the trusted source.
Circular economy to respond environmental challenge: Package water business case Ratih Prajnaparamita Anggraeni
World Nutrition Journal Vol. 4 No. S3 (2020)
Publisher : Indonesian Nutrition Association

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25220/WNJ.V04.S3.0019

Abstract

In Indonesia, although the total recycling rate of plastic below 10%; PET bottle is still categorized as has a high recycling rate (above 50%).4 And since not all plastic are the same, such reference is crucial to define what kind of plastic material can be chosen and what type of product that can use the post-recycling materials.
Food technology to process plant-based food (soy protein isolate formula) Made Astawan
World Nutrition Journal Vol. 4 No. S3 (2020)
Publisher : Indonesian Nutrition Association

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25220/WNJ.V04.S3.0020

Abstract

Soy protein isolate (SPI) is obtained by extracting the soluble protein and removing non-protein material such as fat and carbohydrates. Because of this process, it has a neutral flavor and cause less flatulence than soy flours. Furthermore, SPI has higher Protein Digestibility Corrected Amino Acid Score (PDCAAS) compared to soymilk, which is 100% and 92.6% respectively.
Soy isolate protein formula: challenge and benefit to support child’s growth and development Saptawati Bardosono
World Nutrition Journal Vol. 4 No. S3 (2020)
Publisher : Indonesian Nutrition Association

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25220/WNJ.V04.S3.0021

Abstract

The quality of protein and amino acids of soya is being used as soy protein-based formulas in infant feeding to provide nutrition for normal growth and development. There are few indications for their use in place of cow milk-based formula, although it has no advantage over cow milk protein based formula beyond those indications.
Food and nutrition intake recommendation during COVID-19 pandemic in the Philippines Imelda Angeles- Agdeppa
World Nutrition Journal Vol. 4 No. S3 (2020)
Publisher : Indonesian Nutrition Association

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25220/WNJ.V04.S3.0024

Abstract

The key to sustaining a good immune system is to consume nutrient-dense food at the right quantity to prevent nutritional deficiencies. Nourishing our body play a vital role to prevent, fight, and recover from infections
Dietary Fiber's Effect on High Sensitivity C-reactive Protein Serum in Sedentary Workers Livia Kurniati Saputra; Dian Novita Chandra; Ninik Mudjihartini
World Nutrition Journal Vol. 5 No. 1 (2021)
Publisher : Indonesian Nutrition Association

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25220/WNJ.V05.i1.0006

Abstract

Low grade inflammation has been recognized of being involved in the pathogenesis of chronic disease pandemic. Individual lifestyle plays a major role in the development of low grade inflammation. Sedentary workers are at risk of low grade inflammation due to the nature of their work. Dietary habit also contributes to inflammatory status in the body. Dietary fiber intake indirectly affects the immune system. It has been hypothesized that fiber has anti-inflammatory effects, both body weight-related and body weight-unrelated This review will focus more on body weight-unrelated anti-inflammatory effect of fiber, especially through fiber’s fermentation metabolites, the short chain fatty acid (SCFA). Its anti-inflammatory effect can be seen by monitoring a biomarker of inflammation in the body, the high sensitivity C-reactive protein (hsCRP). This review’s objective is to cover the mechanisms and role of dietary fiber intake on serum hsCRP level as a marker of low grade inflammation on sedentary workers. 
Food avoidance behaviour among children aged 2 – 6 years in North Jakarta and its correlation with weight and energy intake Alfi Rahma Putri; Dian Novita Chandra; Luh Ade Ari Wiradnyani
World Nutrition Journal Vol. 5 No. 1 (2021)
Publisher : Indonesian Nutrition Association

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25220/WNJ.V05.i1.0016

Abstract

Background: Children generally facing food avoidance or food refusal behaviour and it may affect their food consumption. But there is limited information on food avoidance behaviour among Indonesian children. Therefore, this study aimed to assess whether energy intake and body weight are influenced by food avoidance behaviour in children aged 2-6 years in North Jakarta.Methods: Participants (N=168) were recruited between February – March 2020. Data collection was obtained via interviews with the mother or caregiver of the children. Food avoidance behaviour consisting of satiety responsiveness, slowness in eating, emotional under-eating, and food fussiness was measured with the Child Eating Behaviour Questionnaire. The child’s weight and dietary intake were assessed using a digital weighing scale and 2 x 24 hours food recall. Spearman test was performed to analyse the correlation between these variables. Multivariate analysis was done using linear regression to determine predictors of a child’s body weight and energy intake.Results: Energy intake among children was below the recommendation, and it was significantly correlated with the child’s body weight. Satiety responsiveness was negatively correlated with the child’s body weight (r = -0.166; p-value < 0.05) and energy intake (r = -0.210; p-value < 0.05). After running a linear regression test, we found that satiety responsiveness along with family income and child’s age was a significant predictor of energy intake among children.Conclusions: Children who are more responsive to satiety had lower body weight and energy intake. Understanding the child’s food avoidance behaviour is useful for designing intervention programs related to optimizing intake in children and malnutrition.
Overweight and obesity in 16–18 years old teenagers in South Jakarta and the relationship with academic performance Marie Christabelle; Bernie Endyarni Medise
World Nutrition Journal Vol. 4 No. S3 (2020)
Publisher : Indonesian Nutrition Association

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25220/WNJ.V04.S3.0026

Abstract

Objective: In different parts of the world, Indonesia included, overweight and obese people are seen to have worse performance compared to their healthy counterparts. Although there were research that had been done to observe the relationship between overweight, obesity, and academic performance, the results obtained were still divided into significantly and non-significantly related.Methods: A cross-sectional study was done to 373 students from two different schools in South Jakarta on December 2017–January 2018. Data was obtained by measuring height and weight of the participant to get his/her nutritional status and the average of participant’s odd semester Continual Assessment and Semestral Assessment of Academic Year 2017/2018 to see if the result was higher or equal to the passing grade.Results: Data analysis with chi square test shows that there was no significant relationship between overweight, obesity, and academic performance (p = 0.452 for Indonesian Language and p = 0.476 for Mathematics) although overweight and obese students tend to have better performance in some exam.Conclusion: The events that lead to overweight, obesity, and one’s academic performance are all multifactorial that the relationship between the two is difficult to be determined.
The use of 25(OH)D saliva test as a substitute for 25(OH)D serum test in healthy people Dina Keumala Sari; Liza Meutia Sari; Lidya Imelda Laksmi
World Nutrition Journal Vol. 4 No. S3 (2020)
Publisher : Indonesian Nutrition Association

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25220/WNJ.V04.S3.0027

Abstract

Background and Objectives: Examination of serum 25(OH)D levels of vitamin D in the body circulation illustrates the level of circulating vitamin D, while serum 1.25(OH)D is used to describe vitamin D activity. Several studies have shown that there is a non-invasive test that can be done to check vitamin D levels, namely through salivary levels. This study aims to determine the ratio between serum 25(OH)D and 1.25(OH)D serum levels and to compare the levels in saliva.Methods: This study was a cross-sectional study that included 36 healthy people, male and female, aged 18-35 years old, living in Medan, North Sumatra. The tests performed were levels of 25(OH)D, 1.25(OH)D in serum and saliva.Results: The mean serum 25 (OH) D level was 17.22±4.37 ng/mL and the 25(OH)D saliva level was 3.46 ng/mL for the minimum value and 51.0 ng/mL for the maximum value (median: 6.01 ng/mL). The results showed a relationship between 25(OH)D saliva and serum 25(OH)D levels (p=0.04). There was no relationship between the levels of 1.25(OH)D in saliva and serum 1.25(OH)D.Conclusion: There was a relationship between 25(OH)D saliva and 25(OHD) serum levels in healthy people. Salivary 25(OH)D levels can be used as a non-invasive laboratory test compared to serum 25(OH)D levels.

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