Darussalam Nutrition Journal最新文献_第2页

Darussalam Nutrition Journal Pub Date : 2023-07-30 DOI: 10.21111/dnj.v7i1.9935

Nathasa Khalida Dalimunthe, E. Edwin, Rusiati Rusiati, Tantri Adhayani Pratiwi

{"title":"Factors Related To Food Waste in Patients with Diabetes Mellitus at Imanuel Hospital Lampung","authors":"Nathasa Khalida Dalimunthe, E. Edwin, Rusiati Rusiati, Tantri Adhayani Pratiwi","doi":"10.21111/dnj.v7i1.9935","DOIUrl":"https://doi.org/10.21111/dnj.v7i1.9935","url":null,"abstract":"Background: According to the survey, the percentage of food waste’s diabetes melitus patients in the Imanuel Hospital of Bandar lampung was 38% and still have not reached the minimum service standars (<20%). Objective: This study aimsed to analyze the factors associated with food waste in diabetes melitus patients in Hospital Imanuel. Methods: Descriptive analytic research using cross sectional study design. The study used 50 samples was take with purposive sampling. The age, sex, food appearance, taste of food and service providers data were obtained by questionnaires, and food waste data were obtained by comstock form. The data analysis used was descriptive and inferential using the Chi Square statistical test. Results: About 46% of patients was 56-65 years old, and 78% was sex women. Leftovers from patients in the good category were 15 respondents (30%) while those who had leftovers that were not good were 35 respondents (70%). There was significant association between appearance of food (p-value=0,005) and taste of food (p-value=0,002) with the food waste. There was no significant association between service providers (p-value=0,776) with the food waste. Conclusion: Factors related to leftovers from diabetes mellitus patients at Immanuel Hospital are the appearance and taste of the food . Therefore, these two variables need to be considered in order to minimize food waste in diabetes mellitus patients at Immanuel Hospital.","PeriodicalId":245490,"journal":{"name":"Darussalam Nutrition Journal","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123715824","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 Effect of Reasurposing Learning Model on Food Literacy Skills and Caring Atitude Toward Food Consumption 再目的化学习模式对食品素养技能和食品消费关怀态度的影响

Darussalam Nutrition Journal Pub Date : 2023-07-30 DOI: 10.21111/dnj.v7i1.9965

Mochammad ali Mashur, Emi Farida Anjasmorowati, Fathimah Fathimah

{"title":"The Effect of Reasurposing Learning Model on Food Literacy Skills and Caring Atitude Toward Food Consumption","authors":"Mochammad ali Mashur, Emi Farida Anjasmorowati, Fathimah Fathimah","doi":"10.21111/dnj.v7i1.9965","DOIUrl":"https://doi.org/10.21111/dnj.v7i1.9965","url":null,"abstract":"Background: The behavior of students who tend to ignore the consumption of unhealthy foods and lack of understanding of the negative impact of additives on food will increase the risk of decreasing the level of health in students. Objective : Determine the effect of the Reasurposing learning model on food literacy skills and caring attitudes towards food consumption on digestive system material. Methods : This research design is a pseudo experiment. The research sample was XI MIPA class students totaling 30 in the 2020/2021 academic year at SMA Darul Ulum 2 Unggulan BPPT and using purposive sampling technique. The study used one experimental group treated with the reasurposing learning model. The dependent variables of this study are food literacy and caring attitude towards food consumption. The independent variables are reasurposing learning model. Data on food literacy skills were obtained through the administration of pretests and post-tests, while data on attitudes towards food consumption were obtained through filling out questionnaires given at the initial and the final learning meeting. Food literacy skills were analyzed using the Paired sample t-test and data on caring attitudes towards food consumption were analyzed using the Gain score and interpreted based on the parameters. The research was conducted from August-October 2020 online using the Google classroom online platform and whatapp application. Results : The application of the Reasurposing learning model had an effect of 20.67% (p value = 0.000) in improving students' food literacy, and the attitude of caring for food consumption increased with an N-gain value of 76.40%. Conclusion: application of reasurposing model has an effect on food literacy and caring attitudes in food consumption.\u0000Key words : Reasurposing, food literacy, caring attitude towards food consumption","PeriodicalId":245490,"journal":{"name":"Darussalam Nutrition Journal","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116158269","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

Effect of Drying on the Yield and Sensory of Germinated Mung Bean Flour (Vigna radiata L) 干燥对发芽绿豆粉产量和感官的影响

Darussalam Nutrition Journal Pub Date : 2023-07-30 DOI: 10.21111/dnj.v7i1.9768

Sudana Fatahillah Pasaribu, Herviana Herviana, Wanda Lestari

{"title":"Effect of Drying on the Yield and Sensory of Germinated Mung Bean Flour (Vigna radiata L)","authors":"Sudana Fatahillah Pasaribu, Herviana Herviana, Wanda Lestari","doi":"10.21111/dnj.v7i1.9768","DOIUrl":"https://doi.org/10.21111/dnj.v7i1.9768","url":null,"abstract":"Background: Mung bean (Vigna radiata L.) is a source of nutrient-rich vegetable protein and provides many health benefits. The germination process is one way to increase the bioavailability of mung beans. Objective: This study aims to determine the effect of drying time on the characteristics and the best drying time on germinated mung bean flour. Method: This study used a one-factor design, namely drying time (7 hours, 10 hours, and 13 hours) with yield and sensory parameters (aroma, color, and texture) of germinated mung bean flour. All data were tested with ANOVA and continued with Duncan's LSD test. Results: The results showed that there was an effect of drying time on the yield value, aroma, and texture of germinated mung bean flour (p<0.01). However, there was no effect of drying time on the aroma germinated mung bean flour P1 (7 hours), P2 (10 hours), dan P3 (13 hours) (p>0.01). Conclusion: The conclusion of this study proves that the drying time of P1, P2, and P3 can affect the increase in yield values and sensory scores (color and texture) on germinated mung bean flour. However, the drying time of P1, P2, and P3 did not affect sensory (aroma). The best germinated mung bean flour is dried for 13 hours at 55˚C.\u0000Key words : Drying, Germinated Mung Been Flour, Yield, Sensory","PeriodicalId":245490,"journal":{"name":"Darussalam Nutrition Journal","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124653388","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

Correlation of Knowledge and Attitude of Food Handlers with The Implementation of Sanitation Hygienen in Enthong Mas Catering 食品处理人员知识态度与安通马餐饮卫生卫生实施的关系

Darussalam Nutrition Journal Pub Date : 2023-07-30 DOI: 10.21111/dnj.v7i1.9586

Shafa Kamila Rivani, N. Putriningtyas

{"title":"Correlation of Knowledge and Attitude of Food Handlers with The Implementation of Sanitation Hygienen in Enthong Mas Catering","authors":"Shafa Kamila Rivani, N. Putriningtyas","doi":"10.21111/dnj.v7i1.9586","DOIUrl":"https://doi.org/10.21111/dnj.v7i1.9586","url":null,"abstract":"Background: food is a basic need every day for humans to survive on this earth. However, there are still extraordinary incidents of food poisoning caused by the application of poor hygiene and sanitation by food handlers. The Province of the Special Region of Yogyakarta ranks 11th as the province with the most cases of Extraordinary Food Poisoning (KLB KP) in Indonesia in 2021. Objective: analyze the relationship between the knowledge and attitudes of food handlers and the application of sanitary hygiene in Enthong Mas Catering. Method: quantitative study with a cross-sectional design. The sampling technique used total sampling 22 food handlers in the kitchen of Enthong Mas Catering and the dining room of the STPN Yogyakarta dormitory. The instrument in this study was a questionnaire. Data were analyzed by Fisher's test. Results: food handlers who are classified as having good knowledge (59.09%) and good attitudes (54.54%) dominate more than those who do not. Based on the Fisher test, that p-value = 0.011 <0.05, which means that there is a significant relationship between knowledge and the application of sanitary hygiene. Based on the Fisher test, that p-value = 0.004 <0.05, which means that there is a significant relationship between attitudes and the application of sanitary hygiene. Conclusion: there is a significant relationship between the knowledge and attitudes of food handlers and the application of sanitary hygiene. Age, education, and working period of food handlers have no effect on the application of sanitary hygiene.\u0000Key words : attitude, food handlers, knowledge, sanitation \u0000 ","PeriodicalId":245490,"journal":{"name":"Darussalam Nutrition Journal","volume":"10 3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122210830","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 impact of stress level, energy, protein intake towards nutritional status in Class II B Lumajang Prison 卢马江乙级监狱应激水平、能量、蛋白质摄入对营养状况的影响

Darussalam Nutrition Journal Pub Date : 2023-07-30 DOI: 10.21111/dnj.v7i1.10519

Syani Indah Dian Nabila, Lulu’ Luthfiya, Kartika Pibriyanti, Hafidhotun Nabawiyah, Erlik Sri Anjariyatun

{"title":"The impact of stress level, energy, protein intake towards nutritional status in Class II B Lumajang Prison","authors":"Syani Indah Dian Nabila, Lulu’ Luthfiya, Kartika Pibriyanti, Hafidhotun Nabawiyah, Erlik Sri Anjariyatun","doi":"10.21111/dnj.v7i1.10519","DOIUrl":"https://doi.org/10.21111/dnj.v7i1.10519","url":null,"abstract":"Background: Nutritional status is a condition of the body that arises from the balance between food intake and nutrient utilization. Prisoners have the right to receive proper healthcare and food according to their needs. Several factors can influence nutritional status, including food intake and the level of stress experienced by an individual. Additionally, the adequacy of nutrients, especially carbohydrates, fats, and proteins as energy sources, also plays a role in determining nutritional status. Objective: To analyze the relationship between stress level, energy intake, protein intake, and nutritional status among prisoners at the Class II B Lumajang Correctional Facility. Methods: This study employed an analytical observational approach with a cross-sectional design. The study population consisted of male prisoners at the Class II B Lumajang prison, and the total sample size was 92 individuals. The sampling technique used the Slovin formula with the quota sampling method. Data collection involved administering the DASS 42 questionnaire, measuring body weight and height, and recording 3x24-hour food recalls. The data were then analyzed using the Spearman test. Results: there was no significant relationship between stress level and nutritional status (p = 0.121), no correlation between energy intake and nutritional status (p = 0.508), and no association between protein intake and nutritional status (p = 0.645). Conclusion: Based on the findings, it can be concluded that stress level, energy intake, and protein intake are not factors that significantly affect the nutritional status of prisoners at Class II B prison.","PeriodicalId":245490,"journal":{"name":"Darussalam Nutrition Journal","volume":"94 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117288704","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

Formalin Content in Salted Fish in Traditional Market 传统市场咸鱼中福尔马林含量

Darussalam Nutrition Journal Pub Date : 2022-11-24 DOI: 10.21111/dnj.v6i2.8266

Fattah Mutiara Rovita, Windi Wulandari

引用次数: 0

Hubungan pengetahuan dan sikap dengan kejadian KEK pada ibu hamil di Puskesmas Gemolong 知识和态度的关系与孕产妇在Gemolong Puskesmas的事件有关

Darussalam Nutrition Journal Pub Date : 2022-11-22 DOI: 10.21111/dnj.v6i2.8258

Hilda Carmitha Panjaitan, Desi Sagita, Alfia Rusfianti, Fitsyal Febriyadin

引用次数: 0

Hubungan asupan zat gizi makro, kualitas tidur dan aktivitas fisik dengan status gizi pada karyawan shift di PT. Pajitex 宏观营养摄入、睡眠质量和体育活动与PT. Pajitex轮班员工营养状况的关系

Darussalam Nutrition Journal Pub Date : 2022-11-22 DOI: 10.21111/dnj.v6i2.8310

Qonita Amalia Zulfa, Endo Dardjito, T. Prasetyo

引用次数: 0

Hubungan kebiasaan konsumsi fast food dengan status gizi pada remaja di masa pandemi covid-19 快餐习惯与covid-19大流行青少年的营养状况的关系

Darussalam Nutrition Journal Pub Date : 2022-11-22 DOI: 10.21111/dnj.v6i2.8072

Arneta Anggraeni Putri, Milliyantri Elvandari, Ratih Kurniasari

引用次数: 0

Studi tentang anemia dan faktor-faktor yang berhubungan dengan anemia pada siswi SMA N 1 Mantup Lamongan 贫血研究和贫血相关因素的最新进展

Darussalam Nutrition Journal Pub Date : 2022-11-22 DOI: 10.21111/dnj.v6i2.8540

K. Yuliani, Pratiwi Pratiwi, Farah Nuriannisa, R. Kardina, Anugrah Linda Mutiarani

引用次数: 0