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
Kota medan,
Sumatera utara
INDONESIA
Gizi, Kesehatan Reproduksi dan Epidemiologi
Published by Universitas Sumatera Utara
ISSN : -     EISSN : -     DOI : -
Core Subject : Health,
Health Professions
Jurnal Gizi Kesehatan Reproduksi dan Epidemiologi trebitan berkala yang dikelola oleh tim Departemen Gizi, Kesehatan Reproduksi dan Epidemiologi Fakultas Kesehatan Masyarakat Universitas Sumatera Utara. Jurnal ini merupakan hasil penelitian mahasiswa yang terbaru tentang Gizi, Kesehatan Reproduksi dan Epidemiologi.
Arjuna Subject : -
Articles 444 Documents
 19   20   21   22   23 
PENGARUH PENDIDIKAN GIZI TENTANG POLA MAKAN SEIMBANG MELALUI GAME PUZZLE TERHADAP PENINGKATAN PENGETAHUAN ANAK SDN 067690 KOTA MEDAN Athira Demitri; Ernawati Nasution; Evawany Y Aritonang
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2015): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (302.014 KB)

Abstract

Balanced diet on elementary student are rarely fulfilled. They tend to only eat foods with few nutrients dominant, such as burgers are high in carbohydrates and fats that can cause obesity. With the existence of such problems, nutrition education made by interested media to facilitate the provision of nutritional information, in particular a balanced diet. The aim of this research is to find out the effect of nutrition education about balanced diet through puzzle game to increase the knowledge of elementary student of SDN 067690 in Medan. The type of this research is quasi experimental with one group pretest posttest design. Total population is 249 children and the number of samples is 45 children. Analysis of data using statistical test of paired t-test, the significant level of 95%. The results showed that children given knowledge puzzle game with pretest scores of elementary student in low category (26.7%) and posttest scores in low category (0.0%). Statistical analysis showed there were differences in knowledge scores after nutrition education through puzzle game (p.= 0,000). The conclusion of this research is there were the effect of nutrition education through puzzle game for the elementary student’s knowledge about balanced diet, which is an increase of elementary student’s knowledge about balanced diet. Suggestions of this research was to implementing the nutrition workers in community health centers to use puzzle game to inform about balanced diet.   Keywords: balanced diet knowledge, puzzle game, elementary student
KONSUMSI DAN DAYA TERIMA PASIEN RAWAT INAP PENYAKIT KARDIOVASKULAR TERHADAP MAKANAN YANG DISAJIKAN RSUP H. ADAM MALIK MEDAN Nadia Chalida Nur; Etti Sudaryati; Ernawati Nasution
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2015): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (356.562 KB)

Abstract

Cardiovascular disease is a disorder of the heart and blood vessel, included heart disease and stroke. Theraphy for cardiovascular disease can be done by admission to the hospital, receiving medical treatment and supported by proper diet treatment. The efficacy of the diet provided by the hospital can be evaluated by nutrient consumption and food acceptance of the food served. The purpose of this research is to study nutrient consumption and food acceptance among cardiovascular disease hospitalized patients to the food served in Adam Malik General Hospital. A descriptive study was conducted on 32 cardiovascular disease patients based on physician diagnosis. Patient food consumption data obtained using food recall 24 hours form. Univariate data analysis to look at the frequency distribution of consumption levels, the level of adequacy, and acceptability of food served. The result of the research showed the tendency of the intake of food the patient is at the level of the deficit, because the patient is not able to spent the hospital food. The tendency of sufficient levels of nutrients patients are also at the level of the deficit, that can slow the healing process and increase the time of patient care in hospitals. Food acceptance measurement showed that food provided by hospital was well accepted. Consumption of food patients can be stimulated by increasing social atmosphere, good service, and provide a menu option or modify the menu to avoid boredom patients on hospital food served.   Keywords : nutrient consumption, food acceptance, cardiovascular disease
GAMBARAN POLA KONSUMSI PANGAN KELUARGA PESERTA PROGRAM PERCEPATAN PENGANEKARAGAMAN KONSUMSI PANGAN DI KELURAHAN MABAR HILIR KECAMATAN MEDAN DELI TAHUN 2014 Titin Herlina; Fitri Ardiani; Albiner Siagian
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 3 (2015): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (225.484 KB)

Abstract

Patterns of food consumption group of Food Consumption Diversification Acceleration program which do not meet the recommended ideal composition characterized by a score of Desirable Dietary Pattern were low at 77, is below the target set by the government. The purpose of this research was to know describe the family food consumption patterns of the participants Food Consumption Diversification Acceleration program, in Mabar Hilir sub district, Medan Deli district, 2014. This research was a descriptive study by cross sectional research design. The population were families of Food Consumption Diversification Acceleration program for 30 families and then to be total sampling. Type data was using primary data and secondary data. Primary data (characteristic family, and pattern of food consumption family) was collected by food frequency, food recall and characteristic family form. Secondary data were about the location of this study has obtained from village office of Mabar Hilir while about Food Consumption Diversification Acceleration program has obtained from Food Security Agency, Medan. The results showed that the consumption of energy in medium category (50,00%), and consumption of protein in lower category (43,33%).The diversification of food consumption status of families are in the high category (90,00%) and medium category (10,00%). There needs to be an construction continuity for all members of the group Food Consumption Diversification Acceleration on the application of diverse food consumption. And family groups Food Consumption Diversification Acceleration to optimize their courtyards as a source of household food and consume foods with adequate amounts.   Keywords: food consumption, food diversification, group of Food Consumption Diversification Acceleration
SUBSTITUSI TEPUNG PISANG AWAK MASAK(Musa paradisiaca var. awak) DAN KECAMBAH KEDELAI (Glycine max ) PADA PEMBUATAN BISKUIT SERTA DAYA TERIMA vinni ardwifa; Jumirah .; Etti Sudaryati
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 3 (2015): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (176.925 KB)

Abstract

Tepung pisang awak masak (Musa paradisiaca var. awak) dan kecambah kedelai (Glycine max ) dapat diolah menjadi biskuit. Biskuit merupakan makanan yang disenangi semua kalangan usia termasuk balita. Biskuit memiliki bentuk yang menarik dan rasa yang manis.Tujuan penelitian ini adalah untuk mengetahui daya terima dan kandungan gizi dari biskuit yang disubstitusikan tepung pisang awak masak dan kecambah kedelai. Penelitian ini merupakan penelitian eksperimen dengan rancangan acak lengkap dengan dua faktor dan tiga perlakuan yaitu penambahan tepung pisang awak masak 40%, tepung kecambah kedelai 40% dan campuran tepung pisang awak masak dan kecambah kedelai masing – masing 20%. Uji daya terima biskuit substitusi tepung pisang awak masak dan kecambah kedelai dilakukan terhadap 30 ibu balita dan balita di posyandu Namogajah Kecamatan Medan Tuntungan dan analisis zat gizi dilakukan di Laboratorium Badan Riset dan Standarisasi Industri Medan. Hasil penelitian uji organoleptik terhadap warna, aroma, rasa, dan tekstur, biskuit oeleh 30 ibu balita yang paling disukai adalah biskuit dengan campuran tepung pisang awak masak 20% dan kecambah kedelai 20%. Daya terima pada anak balita menunjukkan semua balita menyukai ketiga perlakuan biskuit. Hasil analisis Kandungan gizi ketiga perlakuan mengandung karbohidrat sebesar 61,95%, 55,47%, 55,46%, protein sebesar 7,69%, 13,7%, 10,3%, lemak sebesar 22,4%, 24,3%, 25,9%. Disarankan kepada masyarakat agar dapat menjadikan biskuit substitusi tepung pisang awak masak dan kecambah kedelai sebagai alternatif makanan tambahan untuk balita.   Kata kunci: tepung pisang awak masak, kecambah kedelai, biskuit
DAYA TERIMA BROWNIES TEPUNG BIJI KECIPIR DAN KANDUNGAN GIZINYA elvira dewinta indria; Ernawati Nasution; Albiner Siagian
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 3 (2015): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (84.817 KB)

Abstract

Wing bean is a plant that started forgotten and not used. Wing bean only used as seed and the rest thrown away. Wing bean contain proteins that similar to soy bean’s proteins, amount 32,8 mg. Therefore, wing bean processed into brownies to make wing bean more used and increase the nutritional value of brownies. The aim of this researched were to know acceptable of wing beans’s brownies. The type of this researched were experiment using a completely randomized design. Panelists in this research are 30 people. Data received processed manually and analyzed by using descriptive analysis percentage. The result showed that the organoleptic test based on taste, scent, colour, and texture, the panelists like the wing bean’s brownies with percentage of taste 93,3 %, scent 82,3 %, colour 88,9 % and texture 96,7 %. Based on calculating using nutrisurvey of 100 gr material, obtained energy 289,5 kcal, protein 10,1 gr  carbohydrate 20,8 gr and fats 27,0 gr. The conclusion of this researched were the taste, scent, colour and texture of wing bean’s brownies liked. Wing bean’s brownies has advantages than wheat flour brownies, because the energy and carbohydrate is lower than wheat flour brownies and the protein is higher than wheat flour brownies. Suggestions of this research is the people can use the wing bean brownies as the alternative of meal that high protein and low carbohydrate. Moreover, it need future research to reduce the original scent of wing bean flour. Keyword : Acceptibility test, Brownies, Wing bean, Nutrient Content
ANALISIS INDEKS GLIKEMIK PADA NASI CAMPURAN ANTARA BERAS (Oriza sp) DENGAN UBI JALAR ORANGE (Ipomoea batatas L) fannisa izzati; Evawany Y Aritonang; Albiner Siagian
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 3 (2015): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (562.916 KB)

Abstract

Sweet potato rice is an alternative food are substituting rice with sweet potatoes. Orange sweet potatoes orange contents much β-carotene which is caused sweet potato rice as a kind of rice rich in antioxidants. Orange sweet potato can be processed into refined products, one of them into flour. Through the orange sweet potato flour can also be processed into orange sweet potato rice. The glycemic index is a blood glucose response to food compared with blood glucose response to pure glucose. The glycemic index is purpose for determining the blood glucose response to the type and amount of food consumed. The type of research used in this study is an experimental research, namely to produce rice from the rice with the addition of orange sweet potato flour with the ratio of one to one (1: 1). The purpose of this study was to determine the glycemic index food such as sweet potato rice test closer glycemic index rice or sweet potato glycemic index and how the velocity raise blood sugar levels after eating the test food. The composition of nutrients in orange sweet potato rice is water 52.6%, dust 0.29%, protein 4.74%, fat 0.57%, carbohydrate 41.2%  and crude fiber 0.44%. The energy content contained on orange sweet potato rice amounting to 234.6 kcal. The results of this study indicate that the glycemic index is based on the measurement of orange sweet potato rice by using a reference food such as white bread showed that orange sweet potato  rice has a glycemic index value of 83% and this figure is included in the category of food that has a high glycemic index value (> 70 ). Need to do further research on the glycemic index orange sweet potatoe rice with a composition ratio of the other as an ingredient in the produce of orange sweet potato rice and more further research on the measurement of glycemic index value of other processed foods made from sweet potato (Ipomoea batatas L). Keywords: nabilar, orange sweet potato flour, glycemic index
PERILAKU KONSUMSI AIR MINUM PADA SISWA/SISWISMA NEGERI 3 MEDAN TAHUN 2015 Yuni Dewi Hastuti; Ernawati Nasution; Evawany Y Aritonang
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 3 (2015): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (121.825 KB)

Abstract

In order to improve public health status, it is need to be implemented various health attemps community including monitoring the quality of drinking water consumed by the public. Water is the main component in the body. Body can survive for weeks without food, but only days whithout water. The water is indispensable because it helps the formation of chemicals that the body needs. Every time human beings will lose water throughyour breath, perspiration, urine and bowel movements. So, that the body is fungtioning normally, then lose water must be replaced with sufficient drinking water.                This study is a descriptive survey observasional with cross sectional designof drinking water consumption of the students SMA Negeri 3 at Medan. The population in this study are all students of class X and XI at Medan that is 1142 person. The sample is a portion of the population that is 93 person. Data collection forms using form questionnaires. Processing and analysis of data is done by manual and computer with SPSS.            The results showed that the level of knowledge of the students is a good knowledge category, 58,1 %. The attitude of the average students in the category of either the 81,7 %. The type of beverage consumed an beverage student is a type of drink Tea whit the amount of 32,3 %. The level of water consumption average student enough to be seen there are as many as 46,2 % of students with the amount of consumption of less category.            The results showed that the school in order to control and provide intensive appeal to the school cook shop manager as a provider of food and beverage snacks for more attention to the food and drinks to be sold students.  Keywords : attitude, drinking water consumption, Senior high school
PERILAKU KADER DALAM PEMANTAUAN PERTUMBUHAN BALITA DI PUSKESMAS MANDALA KECAMATAN MEDAN TEMBUNG Hastaty HS; Zulhaida Lubis; Jumirah .
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 3 (2015): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (106.582 KB)

Abstract

The cadres failure in the implementation of health center activities to monitor the growth of children under five will result in the wrong conclusion which will give incorrect information and precaution. Therefore, an analyze is required to determine the behavior of cadres in monitoring the growth of children under five  in Mandala health center in sub district Medan Tembung. This research is a descriptive cross sectional design research carried out in September 2013 to December 2014. The population in this study were all cadres in 39 integreted health posts in working area of public health center Mandala district of Medan Tembung that is 159 people. The sample in this study were 100 people who is obtained using cluster sampling. Existing data will be analyzed descriptively and presented in form of a frequency distribution table. The result of this research showed that 51,0% cadres aged < 37 years old; 61,0% of cadres education is primary education (Primary Junior High School); 90,0% has becomed cadres for > 2 years; unemployed caders is 83,0%; and the most frequent task is the registration (41,0%). Cadre behaviour in implementation of children under five year growth monitoring, 49,0% of cadre has good knowledge, but only 14,0% cadre has good manner and only 3,0% cadre with good action. It is suggested for the clinic to give education to the cadres in growth monitoring of children under five and to provide training such as plotting training, weighting children under five and calculating ages periodacally to the cadres. Keywords: Growth Monitoring of Children Under Five, Behaviour, Cadres
POLA KONSUMSI SARAPAN PAGI MURID SEKOLAH DASAR DI SDN 060921 KECAMATAN MEDAN SUNGGAL TAHUN 2015 Ratna Juwita Sari; Zulhaida Lubis; Jumirah .
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 3 (2015): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (173.573 KB)

Abstract

Breakfast is important activity to start activity every morning and purpose to increase of learning concentration and physical ability of school children. This purpose of study was to know model of breakfast consumption of students in SDN 060921 Kecamatan Medan Sunggal year 2015. This study is a survey research with cross sectional approach. This study population is all grades 5 and 6 of the academic year 2014/2015 SDN 060921 Kecamatan Medan Sunggal. Sampling tecnique used was total sampling with a sample obtained as many as 74 people. Means of collecting data used are questionnaires. The study conducted in April until July 2015. The result of the study showed that students of SDN 060921 Kecamatan Medan Sunggal have frequency of breakfast everyday (41.9%), students eat rice and chicken for breakfast (20.3%) and students drink tea for breakfast (50%).  Most of students have breakfast contribution of adequate nutrition energy (59.5%), protein (59.5%) and vitamin A (55.4) with enough categories. Meanwhile contribution of vitamin C (75.7%), iron (62.2%) and calcium (85.1%) most of students have adequate nutrition with less categories. Breakfast models students based on frequency was good, but adequate nutrition breakfast of most student not quite good. Recommended for principal increase knowledge about breakfast and students parent help breakfast habits everyday with selection menu and nutrition value of breakfast based on needed. Keywords : models of breakfast consumption, students
PENGOLAHAN UBI JALAR PUTIH (lpomea batatas) DAN DAUNNYA DENGAN KOMBINASI KACANG KEDELAI (Glycine soja) MENJADI MI KERING SEBAGAI PANGAN TAMBAHAN BAGI IBU HAMIL Saadah Hanim Parapat; Jumirah .; Albiner Siagian
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 3 (2015): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (646.067 KB)

Abstract

Food diversification efforts can be done by making use of local food as  diversity food. The programme of food diversification, need to be introduced such as processed yams and soy beans to get extra food  such as new food alternative for pregnant women. Sweet potato and soy beans are potentially as a source of nutrients because it contains a number of macro-nutrients and micro nutrients. One of the preparations that can be made from yams and soy beans are dried noodles, so it can add to the diversity of dry noodles that had existed in the market. The purpose of this research is to know the nutrient content such as protein, iron, calcium and folic acid. This research is experimental research of dry noodle-making flour with the addition of a white Sweet Potato tubers and leaves with a combination of soy beans and wheat flour with a comparison of 60 gr + 20 gr + 25 gr + 15 gr. The results showed that the dry noodles flour white Sweet Potato tubers and leaves with a combination of soy beans have protein 1.00%, and iron 65,33 ppm, calcium 20.1 ppm and folic acid for pregnant women. It is advisable to society in order to make the addition of sweet potato tuber starch and leaves with a combination of soybeans as food supplement for pregnant women. Further research needs to be done also from dried noodle by using other local food. Keywords: Dried Noodles, The flour of Sweet potato tuber, The leaves of sweet potato, The flour of soy beans.

Page 21 of 45 | Total Record : 444

 19   20   21   22   23 

Filter by Year

2012 2018


Reset
Filter By Issues
All Issue Vol 1, No 1 (2018): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 3 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 3 (2016): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2016): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2016): jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 5 (2015): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 4 (2015): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 3 (2015): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2015): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2015): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 4 (2014): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 3 (2014): Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2014): Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2014): Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 2, No 6 (2013): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 2, No 5 (2013): Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 2, No 4 (2013): Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 2, No 3 (2013): Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 2, No 2 (2013): Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 2, No 1 (2013): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 01 (2012): JURNAL GIZI, KESEHATAN REPRODUKSI DAN EPIDEMIOLOGI Vol 1, No 2 (2012): JURNAL GIZI, KESEHATAN REPRODUKSI DAN EPIDEMIOLOGI More Issue