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INDONESIA
Jurnal Media Gizi Indonesia (MGI)
Published by Universitas Airlangga
ISSN : -     EISSN : -     DOI : -
Core Subject : Health,
Health Professions
Arjuna Subject : -
Articles 446 Documents
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DIETARY FACTORS AFFECTING FIRMICUTES AND BACTEROIDETES RATIO IN SOLVING OBESITY PROBLEM: A LITERATURE REVIEW Deandra Ardya Sutoyo; Dominikus Raditya Atmaka; Lisandra Maria G. B. Sidabutar
Media Gizi Indonesia Vol. 15 No. 2 (2020): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v15i2.94-109

Abstract

Obesity is caused by several factors. Gut microbiota composition is known to be one of the factors to play a role in modulating the obesity process. Nutrient factors and bioactive compounds from food can infl uence and help in modifying the gut microbiota composition, especially Firmicutes and Bacteroidetes. The purpose of this article is to discuss how signifi cant the role of nutrients and other bioactive compounds on Firmicutes and Bacteroidetes ratio in solving the obesity problem. This article was compiled based on the literature search in the last ten years, related to nutrients and bioactive compounds infl uence Firmicutes/Bacteroidetes ratio in obesity. The results from several literature searches provided evidence that alteration in gut microbiota composition was linked to the increase of body weight through metabolic pathways, which was characterized by the increasing number of Firmicutes, the decreased number of Bacteroidetes, and an increase in Firmicutes/Bacteroidetes ratio. The increasing number of Firmicutes could induce short-chain fatty acid (SCFA) production and lead to more energy harvesting. Several dietary factors from fi ber and amino acid, as well as bioactive compounds from an organic acid and polyphenol compounds, could infl uence the gut microbiota composition by reducing the Firmicutes level and increasing Bacteroidetes. The gut microbiota composition, especially Firmicutes and Bacteroidetes, could be induced by modifying diet enriched with fi ber, polyphenol compounds, and other specifi ed nutrients
HUBUNGAN KEMOTERAPI DAN ASUPAN ENERGI DENGAN STATUS GIZI PASIEN KANKER PAYUDARA STADIUM II DAN III DI RSUP FATMAWATI JAKARTA PADA TAHUN 2018-2019 Relationship of Chemotherapy and Energy Intake with Nutritional Status of Breast Cancer Patients Stage II-III at Fatmawati General Hospital in 2018–2019 Alfat Hidayat; Luh Eka Purwani; Nunuk Nugrohowati
Media Gizi Indonesia Vol. 15 No. 2 (2020): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v15i2.110-118

Abstract

Breast cancer is the highest cause of death in women around the world. Common problems that arise in breast cancer patients is nutritional problems. The purpose of this study was to determine the relationship between chemotherapy, energy intake and nutritional status of stage II and III breast cancer patients at Fatmawati General Hospital in 2018-2019. The type of study was observational analytic with cross-sectional design on 34 breast cancer patients at Fatmawati General Hospital. The sample used purposive sampling technique by choosing patients who accomplish inclusion criterias including patients with compos mentis state, stage II and III, aged between 25–64 years old, have been taken chemotherapy without complication, outpatient, and agreed to be participant in this study. The exclusion criteria were patients with undernutrition before chemotherapy, received radiation and hormonal therapy, patients with severe infectious diseases (TBC and HIV/AIDS) and chronic diseases. The taken datas including nutritional status measured by Body Mass Index (BMI); chemotherapy status gained from medical record; and energy intake assessed by 3×24 hours food recall. The Chi-Square test showed there was no relationship between chemotherapy and nutritional status of breast cancer patients (p=1.000). However, there was a relationship between energy intake and nutritional status of breast cancer patients (p<0.05) with CI 95%, OR = 65.000 (4.905-861.448) which means that the patients with the intake of energy defi cit have 65 times bigger risk for malnutrition. The conclusion from this study is, there was a relationship between the energy intake with nutritional status of stage II and III breast cancer patients at Fatmawati General Hospital.
OBESITAS DAN TINGKAT STRES BERHUBUNGAN DENGAN HIPERTENSI PADA ORANG DEWASA DI KELURAHAN KLAMPIS NGASEM, SURABAYA Obesity and Stress Level are Associated with Hypertension among Adulthood in Klampis Ngasem, Surabaya Shirley Priscilla Gunawan; Merryana Adriana
Media Gizi Indonesia Vol. 15 No. 2 (2020): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v15i2.119-126

Abstract

Globalization era has led to higher demands and expectancy for life, causing higher stress level followed by higher prevalence of obesity and hypertension. Obesity and stress has became risk factors of hypertension and heart disease. This study purposed for analyzing the correlation between obesity and stress level with hypertension among church community in Indonesian Christian Church (GKI) Manyar Surabaya. This study was an analytic observational study with a cross-sectional design. Subject of this study were chosen using simple random sampling method. Data were collected by interviewing subjects, calculating subjects’ Body Mass Index (BMI) based on their height and body weight measurement, measuring blood pressure and fi lling DASS-42 questionnaire. All data were analyzed with Spearman test using SPSS v25.0. 76 subjects aged 18-45 year were participated in this study. This study showed 21.1% subjects were overweight and 42.1% were obese. 65.8% subjects experienced stress with a DASS score above 14. Twenty seven subjects experienced prehypertension and 12 others experienced hypertension stage 1. Based on statistical calculation, obesity (r=0.577; p<0.001) and stress level (r=0.370; p=0.001) are positively correlated to hypertension. Health promotion should be held to increase knowledge and awareness about the danger of obesity and stress to hypertension. Therefore, people can put more eff orts to maintain ideal body weight, learn to manage stress well and control blood pressure regularly
EFFECT OF COOKING METHODS AND RICE VARIETY ON THE SENSORY QUALITY AND CONSUMER ACCEPTANCE Annis Catur Adi; Mahmud Aditya Rifqi; Merryana Adriani; Farapti Farapti; Nila Reswari Haryana; Junaida Astina
Media Gizi Indonesia Vol. 15 No. 3 (2020): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v15i3.159-166

Abstract

Rice is the staple food of Indonesian which has superior taste which made it rooted in the eating culture in Indonesia. Nowadays, there is still limited research comparing cooking methods in various rice varieties. This study aim to analyze the eff ect of various cooking methods and rice variety on sensory quality. There were two cooking methods tested, traditional method that combines boiling and steaming, and rice cooker steaming method. Sensory test (quality characteristic) and acceptance test were measured using hedonic scale on 30 semi-trained panelist to evaluate the eff ect of cooking method on four rice variety, that are white rice Berlian Sae, white rice Super Slyp, brown rice, and black rice. Statistical test used was ANOVA and continued with Duncan test. Results showed diff erences in ratio of water and cooking time of various types of rice with diff erent methods. White rice (Slyp Super) with conventional cooking methods was more acceptable to panelist with the characteristics of bright colors, smell, neutral taste, and delicate texture. There was a signifi cant diff erence in panelist acceptance based on type of rice (p<0.05) which brown rice and black rice had lower acceptability than white rice. There was no signifi cant diff erence in acceptance by cooking method (p>0.05), but there was a tendency that traditional method has higher acceptability. Color indicator became main indicator for panelist determined overall acceptability, so that it can be considered in the development of rice cooking methods.
SLEEP DURATION AND METABOLIC SYNDROME IN OBESE ADOLESCENTS Nur Aisiyah Widjaja; Rendi Aji Prihaningtyas; Roedi Irawan; Meta Herdiana Hanindita
Media Gizi Indonesia Vol. 16 No. 1 (2021): JURNAL MEDIA GIZI INDONESIA (National Nutrition Journal)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v16i1.33-37

Abstract

Shorter sleep duration is a risk factor for obesity and metabolic syndrome. Previous studies conducted on diff erent races showed inconsistent results. The purpose of this study was to analyze the diff erences in sleep duration in obese adolescents who suff er from metabolic syndrome compared with obese adolescents who do not suff er from metabolic syndrome. A cross sectional study was carried out on 59 obese adolescents who visited the Pediatric Nutrition and Metabolic Disease Clinic in Dr. Soetomo General Academic Hospital, Surabaya. Subjects were selected using total sampling techniques who met the inclusion and exclusion criteria in August-November 2018. Anthropometry (weight, height and waist circumference), blood pressure, and blood tests (HDL cholesterol levels, triglycerides, and fasting blood glucose levels) were held to determine obesity according to CDC 2000 and metabolic syndrome according to International Diabetes Federation. The diff erence in sleep duration in obese adolescents suff ering from metabolic syndrome and without metabolic syndrome analyzed using Chi square test. A total of 27 subjects (45.8%) suff ered from metabolic syndrome. Most obese adolescents (57,6%) have suffi cient sleep duration (≥ 8 hours/day). There was no sleep duration diff erences in obese adolescents suff ering and not suff ering from metabolic syndrome (p> 0.05).
THE EFFECTIVENESS OF ANIMATION VIDEO TO INCREASE ADOLESCENTS’ NUTRITIONAL KNOWLEDGE Ravi Masitah; Eti Poncorini Pamungkasari; Suminah Suminah
Media Gizi Indonesia Vol. 15 No. 3 (2020): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v15i3.199-204

Abstract

Nutritional needs are important for adolescent to accelerate growth. Good nutritional knowledge in adolescent can help them to consume healthy foods and prevent nutritional problems. Nutrition education with animation video is a great eff ort to improve adolescent nutritional knowledge. The use of attractive, eff ective and effi cient media ease adolescent to understand the nutrition material delivered. The objective of this research was to analyzes adolescent nutritional knowledge after given animation video. This research was quasi experimental with a nonequivalent control group design. There were 84 eeadolescents as research subjects chosen with purposive sampling technique. Animation video was given one time every week for one month with the duration of each video for seven minutes. The data was analyzed using Wilcoxon signed-rank. The results of study showed that nutrition education using animation video gave a positive infl uence on nutritional knowledge of adolescent (p=0.000). Animation video can be used as educational media to improve adolescent nutritional knowledge.
THE CORRELATION BETWEEN ENERGY, CARBOHYDRATE, FAT AND PROTEIN CONSUMPTION LEVEL WITH DEMENSIA IN ELDERLY Bekti Krisdyana; Diffah Hanim; Sugiarto Sugiarto
Media Gizi Indonesia Vol. 16 No. 1 (2021): JURNAL MEDIA GIZI INDONESIA (National Nutrition Journal)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v16i1.72-78

Abstract

Increasing number of elderly population due to infl uence of increased life expectancy, has an impact on increasing various health problems that occur due to aging process, one of which is dementia. Dementia is infl uenced by various factors, one of which is the level of nutrient consumption. The purpose of this study was to examine the relationship between level of energy consumption, carbohydrate, fat and protein with dementia in elderly. The population was elderly (> 60 y.o) in Tulungagung Regency. This study was cross sectional study with sampling techniques were used cluster random sampling. Samples in this study was 165 person. Variable analysed used chi square test. There were relationship between age, energy and protein consumption level with dementia in elderly (p <0.05). Elderly who have dementia majority are over 70 years old (60.5%). The majority of elderly with dementia have energy and protein consumption level in low category, that is 48.7% and 55.3%, respectively. The conclusion is that there were correlation between age, level of energy and protein consumption with the incidence of dementia in elderly.
THE EFFECTIVENESS OF NUTRITION EDUCATION THROUGH SOCIO-DRAMATIC METHOD TO VEGETABLE & FRUIT KNOWLEDGE AND CONSUMPTION IN 5-6 YEARS OLD CHILDREN Luluk Hidayatul Maghfiroh; A Fahmy Arif Tsani; Fillah Fithra Dieny; Etisa Adi Murbawani; Rachma Purwanti
Media Gizi Indonesia Vol. 16 No. 1 (2021): JURNAL MEDIA GIZI INDONESIA (National Nutrition Journal)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v16i1.1-9

Abstract

Low consumption of vegetable and fruit in children was still commonly found. Appropriate and effective nutrition education methods are needed to increase knowledge and consumption of vegetable and fruit in children. This study aimed to know the effectiveness of nutrition education through socio-dramatic method of vegetable and fruit knowledge and consumption in children 5-6 years old.This study was a quasi-experiment with pre-test and post-test control group design. Research subjects were 36 Taman Putra Kindergarten children who were divided into treatment group who were given nutrition education with socio-dramatic method, and control group who were given nothing. The improvement of nutrition knowledge was assessed by pre-test and post-test with pictured form, while vegetable and fruit consumption were assessed by 3 Days Food Record instrument. A total of 15 subjects had low fruit vegetable knowledge, and more than 50% of subjects had less fi ber intake, types of vegetable consumption <7 types, the amount of vegetable intake <250 grams, and fruit <150 grams. The provision of nutritional education through sociodrama method was effective in increasing knowledge of fruit vegetables in pre-school children (p <0.001), as seen from the increase in average knowledge of treatment group compared to control group. But unfortunately, nutrition education through sociodrama method has not been able to signifi cantly increase fruit vegetable consumption in terms of both quantity and type (p> 0.05).
PERCEPTIONS AND LIPID PROFILES OF MIXED HERBAL DRINK (GARLIC, GINGER, LEMON, HONEY, AND APPLE VINEGAR) CONSUMERS WITH HYPERCHOLESTEROLEMIA Ahmad Muthi Abdillah; Ahmad Sulaeman; Tiurma Sinaga
Media Gizi Indonesia Vol. 15 No. 3 (2020): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v15i3.167-172

Abstract

Cholesterol-lowering herbal treatment made from natural ingredients are believed to be able to replace modern medicine even though it has not been scientifi cally proven. Purpose of this study was to test perceptions of customers and eff ects of mixed herbal drink on lipid profi le of consumers with hypercholesterolemia. Study was conducted using cross sectional study design consisted of three stages, that is survey, questionnaire data collection, and medical record data collection. The research subjects were selected by stratifi ed random sampling, which subjects were consumers of mixed herbal drink in total of 55 people, both men and women. Data was collected through interviews of questionnaires covering subject characteristics, subject perceptions of mixed herbal drink, and their medical record data before and after consumption of mixed herbal drinks. Paired T-test were used to observe the diff erences in subject lipid profi le before and after consumption of mixed herbal drink. Consumer perceptions toward health aspects showed that 83.7% of subjects experienced a decrease in cholesterol after consuming mixed herbal drink. Consumer emotional perception showed that 90.9% of subjects feel healthier and fi lter after consuming mixed herbal drink. Results of subject medical records on lipid profi le showed a decrease in total cholesterol, LDL, and triglycerides (p<0.05). Based on perceptions and medical records, it is known that mixed herbal drink can be used as an alternative to traditional cholesterol-lowering medicines.
ACADEMIC STRESS IS ASSOCIATED WITH EMOTIONAL EATING BEHAVIOR AMONG ADOLESCENT Nadia Ramadhani; Trias Mahmudiono
Media Gizi Indonesia Vol. 16 No. 1 (2021): JURNAL MEDIA GIZI INDONESIA (National Nutrition Journal)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v16i1.38-47

Abstract

Academic stress is one of the sources of stress factor among adolescent. Stress condition will trigger cortisol reaction process which associated with unhealthy eating behavior. Emotional eating is an eating behavior in response to stimulation of negative emotion. This study aims to analyze the association between academic stress with emotional eating behavior among adolescent at SMAN 6 Surabaya. This study used a cross sectional design. Samples were obtained using Cluster Random Sampling techniques with total sample of 133 people. Data were collected using the Educational Stress Scale for Adolescent (ESSA), Dutch Eating Behavior Questionnaire (DEBQ) and Food Frequency Questionnaire (FFQ). Kolmogorov-Smirnov was used to determine the normality of data obtained. Association between variables was analyzed using Spearman correlation. The results showed that 47,4% students experienced moderate academic stress and 51,1% of students experienced emotional eating. There was signifi cant association between academic stress with emotional eating behavior (p=0.003). Emotional eating behavior was positively correlated with consumption of fast food or canned food, sweet food or cakes, dairy products and sweet beverages.

Page 15 of 45 | Total Record : 446

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