Proceedings of the 1st International Conference on Inter-professional Health Collaboration (ICIHC 2018)最新文献

{"title":"Psychosocial Relationship With Working Stress In Workers Of Sinar Harapan Trading Company In Padang Serai Bengkulu City","authors":"Mely Gustina, Mualim, Ullya Rahmawati, Ranti Ashabul Jannah","doi":"10.2991/icihc-18.2019.37","DOIUrl":"https://doi.org/10.2991/icihc-18.2019.37","url":null,"abstract":"Safety and Health at Work (K3) is a condition of factors that influence the safety and health of workers (including workers from contractors) and also guests or other people at work. This study aims to determine the psychosocial relationship with work stress on workers of Sinar Harapan Teknik Trading Company in the Padang Serai City of Bengkulu. his type of research is descriptive analytic, with the crosssectional design. The population is 70 respondents, using total sampling. Univariate analysis data obtained results from more than half 36 (51.4%) workers experienced good psychosocial, and 34 (48.6%) workers experienced bad psychosocial. Of 70 workers, 48 (68.6%) workers were declared to have mild stress, 8 (11.4%) workers were declared to have moderate stress, and 14 (20.0%) workers experienced severe stress. From the results of a bivariate analysis, data shows the value of ρ-value = 0.002 (ρ 5 0.05) which means that there is a relationship between psychosocial with work stress on workers. To reduce the occurrence of work stress, the company can create good interpersonal relationships, and can produce good performance needs to be created a psychosocial environment so that individuals feel comfortable in their groups and organizations to produce high productivity and improve the quality of work.","PeriodicalId":303323,"journal":{"name":"Proceedings of the 1st International Conference on Inter-professional Health Collaboration (ICIHC 2018)","volume":"72 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134546728","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}

{"title":"Fast Food Contribution Toward Obesity In The Students Of Junior High School","authors":"Jumiyati, Lisma Ningsih, M. Haya","doi":"10.2991/ICIHC-18.2019.38","DOIUrl":"https://doi.org/10.2991/ICIHC-18.2019.38","url":null,"abstract":"An imbalance between nutrient intake and the recommended nutritional adequacy causes the emergence of nutritional problems in adolescents. One of the causes of obesity in adolescents is an increased frequency of consumption of fast food that contains high calories, fat, sodium, and low fiber. The effect of obesity is degenerative diseasesThe research aims to determine the relationship of knowledge, pocket money, frequency of fast food consumption against obesity on the students in SMP N 1 Bengkulu. The design of this research was cross sectional study. The sample was conducted purposive sampling method with total sample is 267 respondents aged 12-14 years old. Knowledge data, pocket money, motivation, and characteristics of respondents were carried out by filling out questionnaires, while the data from the daily food habits were obtain through the FFQ (Food Frequency Questionnaires). Data analysis performed was univariate analysis, bivariate, and multivariate with chi-square test and logistic regression test. obtained by the variables associated with the incidence of obesity are the contribution of fast food. While the variables that are not related to the incidence of obesity are age, gender, knowledge, pocket money, parent’s motivation, friend’s motivation, and parent’s job. The most variable contribution to obesity is fast food consumption (p = 0, 006). Conclusion is the fast food can increase body weight in","PeriodicalId":303323,"journal":{"name":"Proceedings of the 1st International Conference on Inter-professional Health Collaboration (ICIHC 2018)","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122214383","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}

{"title":"The Formulation Of Analog Sausage With High Protein And Cork Sea Fiber (Channa Striata), And Oyster Mushroom As The Healthy Snacks For The School Children","authors":"Emy Yuliantini, Kamsiah","doi":"10.2991/icihc-18.2019.46","DOIUrl":"https://doi.org/10.2991/icihc-18.2019.46","url":null,"abstract":"The nutritional problems experienced by Indonesia today are multiple nutritional problems. The problem of malnutrition has begun to be overcome, but on the other hand, the prevalence of over nutrition or obesity has reached 9.2% in school children. Children who are obese are at high risk when they are adults and have the potential to experience degenerative diseases in adulthood. One of the main causes of obesity in children is food intake high in calories and fat and low fiber intake, while protein is one of the important nutrients for school children, especially for school children to support their growth and development. One of the efforts that can be done to overcome Nutritional problems in school children is through healthy, high protein and fiber product innovation approaches. Innovative products that have the potential to be developed are analog sausages. Objective: Determine the analog sausage formula made from sea cork fish with the addition of oyster mushrooms, assess the organoleptic properties of sausages in semitrained panelists, assess the acceptance of sausages in school children, analyze the physical and chemical properties of analog sausages and calculate the contribution of nutrients (protein, fiber and water) analog sausage Method: The experimental design used was a Completely Randomized Design (CRD) with two repetitions consisting of one factor, namely the proportion of the addition of oyster mushrooms to the ingredients of cork fish. The additional factor of oyster mushroom consists of five levels, namely F1 (10%), F2 (20%) and F3 (30%) of the total ingredients of sea cork fish used for making sausages. The study was conducted for three months starting from July to October 2017 in the nutrition food laboratory. Results: From the results of data analysis, it is known that analog sausage formulations made from sea cork fish with the addition of oyster mushrooms favored by trained panelist are sausage formula (F2) which is 77% sea cork fish and 20% oyster mushroom flour. Analog sausages contain 11.8% protein content with fiber content of about 7.2% potassium levels of 46.12% and water content of 70.58%. The nutritional content of sausages per 100 grams contains 377 calories of energy, 17.5 grams of protein, 19 grams of fat, carbohydrates of 192 1st International Conference on Inter-Professional Health Collaboration (ICIHC 2018) Advances in Health Sciences Research (AHSR), volume 14 Copyright © 2019, the Authors. Published by Atlantis Press. This is an open access article under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/). 24.45 grams and calcium of 123.2 grams and 1.58 fiber of food.","PeriodicalId":303323,"journal":{"name":"Proceedings of the 1st International Conference on Inter-professional Health Collaboration (ICIHC 2018)","volume":"70 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132903242","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}

{"title":"Animated Video Displaying Frequency To Changing Of Behavior In Consuming Fruit And Vegetable On The Students Of Baitul Izzah Islamic Elementary School Bengkulu","authors":"Wisuda Andeka, Reka Lagora Marsofely, Eliana","doi":"10.2991/ICIHC-18.2019.3","DOIUrl":"https://doi.org/10.2991/ICIHC-18.2019.3","url":null,"abstract":"Consumption of enough vegetables and fruits is a simple indicator of balanced nutrition. Efforts to increase public awareness to consume vegetables and fruits, which ideally should begin to be familiarized from an early age (school age) through the family approach and the Healthy Living Community Movement (GERMAS). This study aims to influence the frequency of animated video display on behavioral changes in fruit and vegetable consumption in children of Baitul Izzah Islamic Elementary School in Bengkulu. This study uses a method quasi-experimental with pre and post-test with a sample of 60 third graders in Baitul izzah elementary school, divided into intervention and control groups. Data were analyzed using The Paired-Samples T-Test and Wilcoxon Signed Ranks Test. There is significant influence between the frequency of displaying animated video eating fruits and vegetables with changes in children's behavior in consuming fruits and vegetables.","PeriodicalId":303323,"journal":{"name":"Proceedings of the 1st International Conference on Inter-professional Health Collaboration (ICIHC 2018)","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127829408","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}

{"title":"Card scoring as prognosis tool elderly quality of life in the city of Bengkulu","authors":"A. Riyadi, H. Hermansyah","doi":"10.2991/icihc-18.2019.7","DOIUrl":"https://doi.org/10.2991/icihc-18.2019.7","url":null,"abstract":"Improvement quantity elderly (elderly) should be balanced with an increase in the quality of life. In addition to long life, the elderly are expected to have a good quality of life, stay healthy, productive, and independent. The quality of life of the elderly should be an essential concern for health professionals because it can be a reference for the success of an action, intervention, or therapy. There must be a system that is used to detect early life quality of the elderly that can be used to provide primary health care measures for the elderly. The study aims to identify card scoring based on individual characteristics, psychological well-being, social welfare and environmental welfare as a prognostic quality of life for the elderly. Types of research case control with 108 elderly samples at the Kuala Lempuing Health Center in Bengkulu city, was taken by simple random sampling technique. Data collection uses the WHOQOLBREF Instrument questionnaire. Data analysis using Chi-square test and multiple logistic regression. The Hosmer and Lemeshow test are used to see the quality of the model from the calibration aspect. The results of the analysis showed that there was no difference between observed and expected with a value of p = 0.93> 0.05. Regression equation (5.468 and 2.492) total_skore is obtained. ROC analysis is used to determine the quality of discrimination. The results of the discrimination score of the scoring model in this study were strong (p = 0.972, 95% CI, 0.9440.999). The prognosis of the quality of life of the elderly can be determined based on card scoring (environmental welfare, psychological well-being, and physical factors).","PeriodicalId":303323,"journal":{"name":"Proceedings of the 1st International Conference on Inter-professional Health Collaboration (ICIHC 2018)","volume":"78 3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133901281","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}