JAND: Journal of Applied Nutrition and Dietetic最新文献

The effects of nutrition counseling on dietary compliance and blood sugar levels of type 2 diabetes mellitus patients 营养咨询对2型糖尿病患者饮食依从性及血糖水平的影响

JAND: Journal of Applied Nutrition and Dietetic Pub Date : 2022-06-11 DOI: 10.30867/jand.v1i1.46

Silvia Wagustina, Nunung Sri Mulyani, Nailatul Amani

{"title":"The effects of nutrition counseling on dietary compliance and blood sugar levels of type 2 diabetes mellitus patients","authors":"Silvia Wagustina, Nunung Sri Mulyani, Nailatul Amani","doi":"10.30867/jand.v1i1.46","DOIUrl":"https://doi.org/10.30867/jand.v1i1.46","url":null,"abstract":"One of the efforts to increase individuals’ or families’ knowledge and ability of nutrition is nutrition counseling. Patients are entitled to qualified nutrition counseling because it is an integral part to accelerate their healing process. Type II DM patients’ compliance with diet therapy is a difficult problem to control. Some studies showed that 75% of patients did not comply with the recommended diet, and 53% had poor blood glucose control. This study employed an experimental study with a quasi-experimental design as well as a pretest and posttest without a control. The sample of this study was 30 people. This study was conducted in Meuraxa Regional General Hospital, Banda Aceh from June to July 2017. The primary and secondary data were analyzed using the statistical test of T-test dependent and chi-square test with a level of confidence (0:05). Th Moreover, before the counseling, the average of their blood sugar levels was 318.13, but after the counseling, their blood sugar levels decreased by 273.20 mg/dl; thus, the margin of decline was 42.167 mg/dl. The chi-square test discovered that the nutrition counseling significantly influenced adherence and obtained a p-value of <0.05. Meanwhile, the dependent t-test showed that the blood sugar levels of the type II diabetes patients were p<0.05. It is expected that the nutrition officers provide continuous or sustainable nutrition counseling to increase the patients’ knowledge and dietary compliance and help them achieve normal blood sugar levels.","PeriodicalId":142433,"journal":{"name":"JAND: Journal of Applied Nutrition and Dietetic","volume":"122 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134072219","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Formulations and characteristics of cookies made of organic red bean, soybean, and sago composites-based flour 有机红豆、大豆和西米复合面粉饼干的配方和特性

JAND: Journal of Applied Nutrition and Dietetic Pub Date : 2022-06-11 DOI: 10.30867/jand.v1i1.44

Rahmawani Rahmawani, Eva Fitriyaningsih

{"title":"Formulations and characteristics of cookies made of organic red bean, soybean, and sago composites-based flour","authors":"Rahmawani Rahmawani, Eva Fitriyaningsih","doi":"10.30867/jand.v1i1.44","DOIUrl":"https://doi.org/10.30867/jand.v1i1.44","url":null,"abstract":"Cookies are a food product favored by people of all ages. Meanwhile, composite flour is flour from several types of raw materials, such as tubers, nuts, cereals with or without wheat flour, or cereals with or without wheat. The composite flour is used as a raw material for food processing, such as bakery and extrusion products. This research was an experimental study using a completely randomized design (CRD). The organoleptic test was employed to examine the smells, tastes, textures, and colors of organic red bean, soybean, and sago composites-based flour. The physical properties test examined the swelling power test. Then, the collected data were analyzed using the analysis of variance (ANOVA) from a completely randomized design to determine statistically significant treatments. If a relationship had been founded, the next step was continued to Duncan’s test. The results of this study indicated that the addition of composite flour in the cookies significantly brought different effects. Formula 1 with the addition of 30% composite flour had the best taste, odor, and texture. However, its color was not better than formula 2, without any addition of composite flour. This study suggests that a further intervention formula should investigate the mixing of the resulted colors or use natural dyes to improve the color of cookies","PeriodicalId":142433,"journal":{"name":"JAND: Journal of Applied Nutrition and Dietetic","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124687604","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

The effects of adding amaranth spinach (Amaranthus spp) on nugget tofu nuggets’ nutritions and organoleptics 添加苋菜菠菜对鸡块豆腐营养和感官的影响

JAND: Journal of Applied Nutrition and Dietetic Pub Date : 2022-06-11 DOI: 10.30867/jand.v1i1.47

Alfiatur Rahmi, Wiqayatun Khazanah

{"title":"The effects of adding amaranth spinach (Amaranthus spp) on nugget tofu nuggets’ nutritions and organoleptics","authors":"Alfiatur Rahmi, Wiqayatun Khazanah","doi":"10.30867/jand.v1i1.47","DOIUrl":"https://doi.org/10.30867/jand.v1i1.47","url":null,"abstract":"The use of amaranth spinach to increase the nutritional values in a food is considered beneficial for health. To date, tofu dregs are considered waste and underestimated because they are only used as manure. An alternative to process tofu dregs is making tofu dreg nuggets. This study aimed to determine the effects of adding 100 g, 200 g, and 300 g amaranth spinach on the organoleptic and chemical properties of tofu nuggets. This study used an experimental design. The organoleptic test was conducted at the Unggul Lampeunerut Elementary School, and the test was conducted at the Laboratory of Nutrition Science and Food Technology, Universitas Syiah Kuala, Banda Aceh. The analysis of variance found that the tofu dreg nuggets’ color earned the highest average value of 3.65. Meanwhile, the highest average values of the aroma, taste, and texture were 3.74, 3.70, and 3.82, respectively. The highest average values of protein, crude fiber, and water were 5.99, 4.71, and 52.80, respectively. Moreover, this study revealed that adding different amounts of amaranth spinach to nuggets significantly affected the organoleptic values of colors, aromas, tastes, and textures. However, this addition did not significantly affect the chemical content of tofu nuggets, such as protein, crude fiber, and water. Further research should investigate the addition of other material compositions to tofu dreg nuggets because the chemical characteristics of tofu dregs nuggets in this study are still below the SNI standard.","PeriodicalId":142433,"journal":{"name":"JAND: Journal of Applied Nutrition and Dietetic","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116933241","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

The relationship of energy intake, menstruation duration, and anemia symptoms in adolescent girls 青春期少女能量摄入、月经持续时间与贫血症状的关系

JAND: Journal of Applied Nutrition and Dietetic Pub Date : 2022-06-11 DOI: 10.30867/jand.v1i1.49

Dina Larinci Utami, D. Junita, A. Ahmad

{"title":"The relationship of energy intake, menstruation duration, and anemia symptoms in adolescent girls","authors":"Dina Larinci Utami, D. Junita, A. Ahmad","doi":"10.30867/jand.v1i1.49","DOIUrl":"https://doi.org/10.30867/jand.v1i1.49","url":null,"abstract":"An adolescent girl is categorized into a group prone to anemia. The prevalence of anemia in Indonesia is quite high because the iron nutritional anemia rate in Indonesia is 72.3%. Iron deficiency in adolescents causes paleness, weakness, fatigue, dizziness, and decreased concentration when learning. This study employed a quantitative method with a cross-sectional approach to determine the relationship of energy intake, menstruation duration, and anemia symptoms of adolescent girls at Senior High School 6 Jambi. This study was conducted in December 2020. The research population was 434 adolescent girls in grades 11 and 12 at Senior High School 6 Jambi City. Meanwhile, 70 samples were selected using a random sampling technique. The data were analyzed univariately and bivariately using the chi-square test. The results of the univariate analysis showed that 24.3% of the respondents experienced symptoms of anemia, 74.3% had a lack of energy intake, and 42.9% had long menstrual periods. The bivariate analysis discovered that there was a relationship between energy intake and anemia symptoms of adolescent girls with a p-value = 0.031. Moreover, there was a relationship between the menstruation period and anemia symptoms of adolescent girls with a p-value = 0.018. The school is suggested to improve their students’ health by revitalizing the school health unit and the youth red cross and screening students with health problems, especially anemia in young girls.","PeriodicalId":142433,"journal":{"name":"JAND: Journal of Applied Nutrition and Dietetic","volume":"116 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116622999","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Exclusive breastfeeding and low birth weight as risk factors of stunting in under-five children: A case-control study in Darul Imarah Sub-District, Aceh Besar, Indonesia 纯母乳喂养和低出生体重是五岁以下儿童发育迟缓的危险因素:印度尼西亚亚齐省达鲁尔伊马拉街道的病例对照研究

JAND: Journal of Applied Nutrition and Dietetic Pub Date : 2022-06-11 DOI: 10.30867/jand.v1i1.30

Rauzatul Izzah, A. Ahmad, D. Junita, Syuja’ Rafiqi Arifin

{"title":"Exclusive breastfeeding and low birth weight as risk factors of stunting in under-five children: A case-control study in Darul Imarah Sub-District, Aceh Besar, Indonesia","authors":"Rauzatul Izzah, A. Ahmad, D. Junita, Syuja’ Rafiqi Arifin","doi":"10.30867/jand.v1i1.30","DOIUrl":"https://doi.org/10.30867/jand.v1i1.30","url":null,"abstract":"Stunting refers to children’s growth and development disorders and is affected by chronic nutrient deficiency, repeated infections, and a lack of stimulation during the first 1000 days of their life. This study aimed to examine the effects of breastfeeding and birth weight on the incidence of stunting in under-five children. This case-control study design involved 116 under-five children: 53 children in the case group and 53 children in the control group. This study was conducted in Darul Imarah Community Health Center, Aceh Besar. The data on characteristics, early breastfeeding initiation, exclusive breastfeeding, and breastfeeding duration were collected using the interview method. Meanwhile, the data on birth weight was collected from birth records in the MCH book. Finally, the data on stunting were collected using the anthropometric measurements determined by the HAZ index based on the z-score. A child would have categorized as stunted if the z-score value had been <-2 SD. The collected data were then analyzed using the bivariate and multivariate analyses and the binary logistic regression test at a 95% confidence level. The results showed that exclusive breastfeeding and LBW were risk factors of stunting in under-five children. Children without exclusive breastfeeding had 4.57 times as great risk of stunting as those with exclusive breastfeeding (OR = 4.57; 95% CI; 1.57-13.27). Moreover, children born with low birth weight had 9.43 times as great risk of stunting as those born with normal weight (OR = 9.43; 95% CI; 3.54-25.12). Education and promotion are needed to increase exclusive breastfeeding and improve pregnant women’s health to prevent a low birth weight of babies and reduce the incidence of stunting since the early stage.","PeriodicalId":142433,"journal":{"name":"JAND: Journal of Applied Nutrition and Dietetic","volume":"59 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114935151","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Phosphorus and calcium intake of stunted toddlers aged 24-59 months: A case-control study in Sinar Bahagia Village, Simeulue 24-59月龄发育迟缓幼儿的磷和钙摄入量:Simeulue Sinar Bahagia村的病例对照研究

JAND: Journal of Applied Nutrition and Dietetic Pub Date : 2022-06-11 DOI: 10.30867/jand.v1i1.48

Alda Wati, S. Suryana

{"title":"Phosphorus and calcium intake of stunted toddlers aged 24-59 months: A case-control study in Sinar Bahagia Village, Simeulue","authors":"Alda Wati, S. Suryana","doi":"10.30867/jand.v1i1.48","DOIUrl":"https://doi.org/10.30867/jand.v1i1.48","url":null,"abstract":"Stunting is still a serious problem in toddlers and is usually caused by insufficient calcium and phosphorus intake, which plays an important role in bone formation. This study aimed to analyze the phosphorus and calcium intake of stunted toddlers aged 24-59 months in Sinar Bahagia Village, Simeulue Barat District, Simeulue Regency. This research was a case-control study. The sample of this study was stunted and non-stunted children. Each case and control group consisted of 62 subjects who were selected using the simple random sampling technique. Food recall and food frequency questionnaire (FFQ) were used to investigate nutrient intake. NutriSurvey was used to analyze the content of nutrient intake. Meanwhile, the chi-square test was used to analyze the effects of calcium and phosphorus intake on the incidence of stunting. Stunted children had lower calcium and phosphorus intakes than non-stunted children (P-value <0.05). Stunted children had 2.879 times lower phosphorus than the control group. Moreover, they had 35 times lower calcium intake than the control group. Serious stunting problems in children require a nutritional counseling program that trains mothers to meet children’s daily food intake, especially high calcium and phosphorus.","PeriodicalId":142433,"journal":{"name":"JAND: Journal of Applied Nutrition and Dietetic","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128059953","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The effects of yellow pumpkin (Cucurbita moschata) substitution on stick acceptance 黄南瓜(Cucurbita moschata)替代对棒接受度的影响

JAND: Journal of Applied Nutrition and Dietetic Pub Date : 2022-06-11 DOI: 10.30867/jand.v1i1.45

Silvi Nanda, Erwandi Erwandi

{"title":"The effects of yellow pumpkin (Cucurbita moschata) substitution on stick acceptance","authors":"Silvi Nanda, Erwandi Erwandi","doi":"10.30867/jand.v1i1.45","DOIUrl":"https://doi.org/10.30867/jand.v1i1.45","url":null,"abstract":"Sticks refer to snacks or cakes made of wheat flour, tapioca or sago flour, fat, eggs, and water. Sticks have a long flat shape processed with fried techniques, a savory taste, and a crisp texture. Sticks are made of raw materials and additional ingredients. The raw material is flour and is sometimes substituted by pumpkin flour. Pumpkin stick is alternative food to increase the production of pumpkin flour. This study aimed to determine the effects of using 10%, 20%, and 30% pumpkin flour on organoleptic properties (colors, smells, tastes, and textures) of sticks. This study employed an experimental design with a non-factorial completely randomized design (RAL) with three treatments and three repetitions. Moreover, 15 untrained panelists from Dayah Panjoe Village, Kuta Blang District, Bireuen Regency were involved to test the treatments. This study found that the highest nutritional value of the stick color was 3.64 (moderately liked by the panelists). The highest value of stick smell was 3.62 (moderately liked by the panelists). Meanwhile, the highest value of stick taste was 4.13 (liked by the panelists). Finally, the highest value of stick texture was 3.40 (moderately liked by the panelists). This research concluded that the substitution of 10%, 20%, and 30% pumpkin flour significantly affected organoleptic properties, such as color, smell, taste, and texture. This research suggests that further research measures the temperature of the frying pan and preferably greases the pumpkin flour with mashing.","PeriodicalId":142433,"journal":{"name":"JAND: Journal of Applied Nutrition and Dietetic","volume":"96 3-4","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132330731","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The effects of adding carrots and pineapples on fruit leather acceptance 添加胡萝卜和菠萝对果皮接受度的影响

JAND: Journal of Applied Nutrition and Dietetic Pub Date : 2022-06-11 DOI: 10.30867/jand.v1i1.43

I. Budiarti, Rachmawati

{"title":"The effects of adding carrots and pineapples on fruit leather acceptance","authors":"I. Budiarti, Rachmawati","doi":"10.30867/jand.v1i1.43","DOIUrl":"https://doi.org/10.30867/jand.v1i1.43","url":null,"abstract":"Fruit leather is dried sweet in the form of thin sheets with a thickness of about 2-3 mm and a moisture content of 10-25%. Moreover, fruit leather has a typical consistency and taste of fruit. Fruit leather is generally made of fruit. However, carrot pulp is still rarely used as an ingredient of fruit leather. This study aimed to determine the effects of adding carrots and pineapple pulp on the 30 panelists’ acceptance in fruit peels with three formulas: F1 = 37.5% carrots pulp and 62.5% pineapples; F2 = 50% carrots pulp and 50% pineapples; and F3 = 62.5% carrots pulp and 37.5% pineapples. The organoleptic test revealed that the skin color of F1 and F2 fruits were preferred by most of the panelists while the skin color of F3 fruit was moderately preferred by the panelists. The taste of F1 fruit leather was preferred by most of the panelists, while the taste of F2 and F3 fruit leathers were moderately preferred by the panelists. Furthermore, the smell of the F1 fruit leather was moderately preferred by the panelists while those of F2 and F3 were preferred by most of the panelists. The fruit leather textures of F1 and F2 fruit leathers were preferred by most of the panelists while the texture of F3 fruit leather was moderately preferred by the panelists. To conclude, the addition of carrot and pineapple flesh significantly affected the colors of the fruit skin but not its taste, smell, and texture. This study recommends using a different drying medium, such as an oven to speed up the drying process.","PeriodicalId":142433,"journal":{"name":"JAND: Journal of Applied Nutrition and Dietetic","volume":"172 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114734400","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0