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Journal of Nutrition and Health Care
Published by CV. Professorline Publisher
ISSN : 30629071     EISSN : 30629055     DOI : -
Core Subject : Humanities, Health,
Humanities Dentistry Health Professions Medicine & Pharmacology Veterinary
The scope of research in nutrition and health is the range or limitation of topics that can be researched in the field of nutrition and health. The scope of research in nutrition and health can vary depending on the purpose, method, and approach of the research. However, in general, the scope of research in nutrition and health can include: 1. Clinical nutrition aspects, which are nutrition aspects related to the diagnosis, treatment, and prevention of diseases related to nutrition, such as diabetes, obesity, anemia, etc. 2. Public health nutrition aspects, which are nutrition aspects related to the nutritional status of a population or a specific group, such as children under five, pregnant women, elderly, etc. This aspect also includes factors that affect nutritional status, such as dietary patterns, food access, nutrition education, etc. 3. Sports nutrition aspects, which are nutrition aspects related to the physical performance and health of athletes or people who exercise. This aspect covers nutritional needs, dietary supplements, hydration, recovery, etc. 4. Molecular nutrition aspects, which are nutrition aspects related to the molecular and cellular mechanisms of nutrients in the body. This aspect includes nutrient-genetic interactions, nutrient-metabolism interactions, nutrient-immunology interactions, etc. 5. Biochemical nutrition aspects, which are nutrition aspects related to the chemical structure and biological function of nutrients in the body. This aspect covers nutrient metabolism, nutrient enzymes, nutrient biomarkers, etc. 6. Functional food aspects, which are nutrition aspects related to food that has additional benefits besides its nutritional value. Functional food can be natural or processed food that contains bioactive components that can modify body functions and provide health effects.
Arjuna Subject : Profesi Kesehatan - Profesi Kesehatan (Lain-Lain)
Articles 25 Documents
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The Role of Nutrition in Optimizing Athletic Performance and Recovery: A Literature Review Puspitasari, Rizka Dwi; Arfajah, Aisyah Azzahra
Journal of Nutrition and Health Care Volume 3 Issue 1 March 2026
Publisher : Professorline

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Abstract

Nutrition plays a critical role in supporting physical performance and recovery in athletes. Adequate intake of macronutrients and micronutrients, proper hydration, and appropriate supplementation can influence endurance, strength, and speed during training and competition. This study aims to analyze the role of nutrition in optimizing athlete performance and recovery by examining nutritional requirements, hydration strategies, supplement use, and dietary patterns that support muscle regeneration. A literature review approach was employed, analyzing scientific articles, books, and recent research reports on sports nutrition, physical recovery, and supplementation. Data were analyzed descriptively and analytically to identify the relationship between nutrient intake and physical performance indicators, as well as the effectiveness of recovery strategies following athletic activities.mThe findings indicate that balanced consumption of carbohydrates, proteins, healthy fats, vitamins, and minerals enhances energy capacity, accelerates muscle recovery, and reduces fatigue and injury risk. Proper hydration also supports bodily homeostasis and maintains performance during training or competition. Targeted supplementation, when applied appropriately, can further enhance physiological adaptation and muscle tissue regeneration. Overall, systematic nutrition planning and personalized nutrient intake are essential for improving performance and accelerating recovery in athletes. These findings provide practical guidance for coaches, sports nutritionists, and athletes in developing effective nutritional strategies to support athletic achievement and long-term health.
Optimization of Nutrition Service Planning and Organization for Improving Public Health Mutiarani, Gabriela Vanesa; Salsabila, Nabila
Journal of Nutrition and Health Care Volume 3 Issue 1 March 2026
Publisher : Professorline

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Abstract

Optimization of nutrition services is one of the strategic efforts in improving public health through the provision of effective and efficient nutrition services. This article discusses the importance of careful planning and systematic organization in nutrition services, including in hospitals, health centers, schools, and the food industry. Planning includes identifying people's nutritional needs, prioritizing programs, and developing operational standards, while organization includes task sharing, resource management, and monitoring and evaluation mechanisms. With the implementation of this strategy, nutrition services become more structured, on target, and able to improve the quality of nutrition interventions. Optimizing nutrition service planning and organization also has an impact on reducing the risk of malnutrition, increasing public awareness about healthy eating, and improving overall public health. The results of this study emphasize that the integration between planning and organization is the key to the success of sustainable nutrition services.
Nutritional and Bioactive Aspects in Functional Food Development Marsa; Putri, Nisya Nadira
Journal of Nutrition and Health Care Volume 3 Issue 1 March 2026
Publisher : Professorline

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Abstract

Functional foods are designed to provide health benefits beyond basic nutrition by combining essential nutrients with bioactive compounds such as antioxidants, polyphenols, probiotics, prebiotics, and omega 3 fatty acids. These bioactive compounds help regulate physiological functions by reducing oxidative stress, modulating inflammation, improving gut microbiota balance, supporting immune response, and lowering the risk of chronic diseases such as cardiovascular disease, diabetes, and certain cancers. The development of functional foods requires careful selection of raw materials that are naturally rich in nutrients and bioactive compounds. Processing techniques such as fermentation, encapsulation, controlled heating, and drying play a critical role in maintaining bioactive stability, enhancing bioavailability, and ensuring sensory quality. Furthermore, interactions between nutrients and bioactive compounds must be considered to optimize health benefits without compromising taste, texture, or safety. Overall, functional food development is a multidisciplinary approach that combines nutrition science, food chemistry, and biotechnology. By integrating evidence-based formulations, manufacturers can produce foods that not only meet dietary needs but also actively promote health, prevent disease, and improve overall quality of life.
The Biochemical Role of Nutrition in the Regulation of Metabolism and Body Health Putri, Aerin Regina; Manu, Mirna Adelia Pratiwi
Journal of Nutrition and Health Care Volume 3 Issue 1 March 2026
Publisher : Professorline

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Abstract

Nutritional biochemistry is a branch of science that studies the relationship between the chemical structure of nutrients and their biological functions in the body. Nutrients, including carbohydrates, proteins, fats, vitamins, and minerals, play a role in metabolic processes, energy formation, and regulation of physiological functions. This article discusses the biochemical role of nutrients in supporting the body's metabolism and maintaining health, focusing on enzymatic mechanisms, metabolic pathways, as well as the use of nutritional biomarkers for nutritional status evaluation. An in-depth understanding of the biochemical aspects of nutrition helps in the development of effective diet, supplementation, and health intervention strategies.
Clinical Nutrition and Health: Diagnosis, Therapy, and Disease Prevention Avira, Siti Nur; Putri, Dewi Anjani Imha
Journal of Nutrition and Health Care Volume 3 Issue 1 March 2026
Publisher : Professorline

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Abstract

Clinical nutrition plays a central role in the prevention, diagnosis, and management of nutrition-related diseases such as diabetes, obesity, anemia, cardiovascular disorders, and malnutrition. In recent decades, the increasing prevalence of non-communicable diseases has highlighted the importance of nutrition as both a preventive and therapeutic tool in healthcare systems. This paper examines the fundamental principles of clinical nutrition, focusing on its application in disease diagnosis, dietary intervention, and long-term health maintenance. A qualitative literature review was conducted using peer-reviewed scientific articles, international health organization reports, and clinical guidelines related to medical nutrition therapy. The findings indicate that personalized nutrition interventions significantly improve patient outcomes, reduce disease complications, and enhance overall quality of life. Moreover, interdisciplinary collaboration among dietitians, physicians, and public health professionals is essential for effective implementation of clinical nutrition strategies. This study concludes that integrating clinical nutrition into mainstream healthcare is crucial for reducing the global burden of nutrition-related diseases and promoting sustainable health systems.

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