Ghidza Media Jurnal最新文献_第5页

PENGARUH PROPORSI TEPUNG UBI KUNING, MOCAF, TEPUNG KACANG KEDELAI TERHADAP GIZI MAKRO, SERAT, DAN NILAI SENSORI SNACK BAR 由黄甘薯、咖啡、豆粉所产生的影响影响到宏罗营养、纤维和小草棒感官价值

Ghidza Media Jurnal Pub Date : 2021-09-20 DOI: 10.30587/ghidzamediajurnal.v2i2.3083

Ayu - Qoriah

{"title":"PENGARUH PROPORSI TEPUNG UBI KUNING, MOCAF, TEPUNG KACANG KEDELAI TERHADAP GIZI MAKRO, SERAT, DAN NILAI SENSORI SNACK BAR","authors":"Ayu - Qoriah","doi":"10.30587/ghidzamediajurnal.v2i2.3083","DOIUrl":"https://doi.org/10.30587/ghidzamediajurnal.v2i2.3083","url":null,"abstract":"Yellow yam flour, mocaf and soybean flour are sources of complex carbohydrates with high fiber. The purpose of this study was to determine the effect of the proportions of yellow yam flour, mocaf, and soybean flour on the levels of macronutrients, crude fiber, and sensory snack bar products. The research method used an experimental design with a completely randomized design consisting of 1 control formula (F0) and 3 treatment formulas (F1, F2, and F3). The research data were analyzed using the ANOVA test and Duncan's further test. The organoleptic test used consumer panelists with 30 panelists whose results were analyzed using the Kruskal Wallis test. The results of the chemical test of macronutrients and crude fiber content were different from the P-value sig. < 0.05. The protein content of code F0, F1, F2 and F3 is 5.40 g; 7.98 g; 8.35 g; 8.60 g. The fat content is 14.91 g; 15.36 g; 15.97 g; 16.12 g, the carbohydrate content is 54.05 g; 52.89 g; 52.80 g; 52.50 g, the crude fiber content is 1.24 g; 3.77 g; 4.19 g; 4.61 g. Even though, the results of the hedonic test for each formulation (F0, F1, F2 and F3) for the color and taste parameters there are differences with the asym sig value of the parameter being 0.00. Though, the aroma and texture parameters there is no difference with the asymp value. Sig 0.12 and 0.09. The most preferred mean rank on the snack bar is the formula F0 (74.61), the preferred treatment formula is F3 (58.65).","PeriodicalId":322525,"journal":{"name":"Ghidza Media Jurnal","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121676583","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

HAZARD ANALYSIS CRITICAL CONTROL POINT PADA PRODUKSI PERKEDEL DAGING DI INSTALASI GIZI RUMAH SAKIT MUHAMMADIYAH LAMONGAN 危险分析CRITICAL分析点，在MUHAMMADIYAH的营养设施生产的肉类净化器

Ghidza Media Jurnal Pub Date : 2021-09-20 DOI: 10.30587/ghidzamediajurnal.v2i2.3079

Widya Endirasari, Ponco Ali Yuswanti, Dwi Novri Supriatiningrum

引用次数: 0

FAKTOR RESIKO WANITA OBESITAS PADA STATUS SOSIAL EKONOMI MENENGAH KE BAWAH 肥胖妇女在社会经济地位较低的风险因素

Ghidza Media Jurnal Pub Date : 2021-09-20 DOI: 10.30587/ghidzamediajurnal.v2i2.3078

Dwi Novri Supriatiningrum

{"title":"FAKTOR RESIKO WANITA OBESITAS PADA STATUS SOSIAL EKONOMI MENENGAH KE BAWAH","authors":"Dwi Novri Supriatiningrum","doi":"10.30587/ghidzamediajurnal.v2i2.3078","DOIUrl":"https://doi.org/10.30587/ghidzamediajurnal.v2i2.3078","url":null,"abstract":"The prevalence of obesity is higher in women than in men. Based on the 2018 Riskesdas, the prevalence of obesity in women is 29.8% compared to men’s 14.7%. Obesity occurs due to many factors, mainly due to imbalance of energy or food intake with energy expenditure. This research is to determine LDL cholesterol, HDL, triglyceride, and body fat composition. \u0000The research design used in this study is a cross-sectional study design that aims to analyze obesity levels of LDL cholesterol, HDL, triglycerides, and fat composition with obesity. The mean fasting blood sugar level is 1.12 ± 0.33 mg / dl, mean blood sugar 2 hours PP 1.24 ± 0.44 mg / dl, the average HDL cholesterol level is 1.71 ± 0.47 mg / dl, the average LDL cholesterol level 1.53 ± 0.51 mg / dl, mean triglyceride cholesterol level 1.88 ± 0.49 mg / dl, mean blood pressure 1.59 ± 0.88 mmHg and mean fat composition 4.82 ± 0, 39% BB. \u0000Twenty-four percent of obese women have blood sugar levels above normal values. Fifty-three percent of obese women have LDL cholesterol levels above normal values. Six percent of obese women have high cholesterol levels. Each six percent of obese women have stage 1 hypertension and stage 2 hypertension. Eighty-two percent of obese women have a fat composition in the very risk category.","PeriodicalId":322525,"journal":{"name":"Ghidza Media Jurnal","volume":"101 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117191124","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

PENINGKATAN PENGETAHUAN GIZI DAN PENDAMPINGAN BALITA BAWAH GARIS MERAH (BGM) DAN STUNTING DI WILAYAH KERJA PUSKESMAS BALONGPANGGANG KABUPATEN GRESIK

Ghidza Media Jurnal Pub Date : 2021-09-20 DOI: 10.30587/ghidzamediajurnal.v2i2.3099

Mas'udatus Saniyah, Titik Asmaiyah, Dwi Faqihatus Syarifah Has

{"title":"PENINGKATAN PENGETAHUAN GIZI DAN PENDAMPINGAN BALITA BAWAH GARIS MERAH (BGM) DAN STUNTING DI WILAYAH KERJA PUSKESMAS BALONGPANGGANG KABUPATEN GRESIK","authors":"Mas'udatus Saniyah, Titik Asmaiyah, Dwi Faqihatus Syarifah Has","doi":"10.30587/ghidzamediajurnal.v2i2.3099","DOIUrl":"https://doi.org/10.30587/ghidzamediajurnal.v2i2.3099","url":null,"abstract":"Toddlers with body weight under the red line (BGM) and stunting indicate malnutrition. The purpose of this study is to assist toddlers who are malnourished and stunted by means of education and nutrition counseling. This research method is a cross sectional and experimental study. The research was conducted in two stages, namely the collection of basic data and then intervention according to the causes of the problems found. Total of 21 BGM and stunting toddlers were assigned as research subjects. Sampling was done by non-probability sampling method. The results showed that after carrying out nutritional education, the knowledge of mothers under five increased and was more familiar with innovations in nutrient-dense food products. The results of nutritional counseling monitoring related to weight and height showed a significant increase (p<0.05), while monitoring food intake showed an insignificant value (p>0.05). So it can be concluded that educational and counseling interventions can potentially overcome the problem of under-fives with malnutrition and stunting.","PeriodicalId":322525,"journal":{"name":"Ghidza Media Jurnal","volume":"47 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128804606","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

NILAI GIZI MAKRO, ANTIOKSIDAN DAN SIFAT SENSORI SARI KEDELA DENGAN PENAMBAHAN FILTRAT KULIT BUAH NAGA MERAH 宏观营养价值、抗氧化剂和红龙皮填充髓质

Ghidza Media Jurnal Pub Date : 2021-09-13 DOI: 10.30587/ghidzamediajurnal.v2i1.3076

Evriana Dwi Fairuzia

{"title":"NILAI GIZI MAKRO, ANTIOKSIDAN DAN SIFAT SENSORI SARI KEDELA DENGAN PENAMBAHAN FILTRAT KULIT BUAH NAGA MERAH","authors":"Evriana Dwi Fairuzia","doi":"10.30587/ghidzamediajurnal.v2i1.3076","DOIUrl":"https://doi.org/10.30587/ghidzamediajurnal.v2i1.3076","url":null,"abstract":"The purpose of this study was to determine the effect concentration and addition of red dragon fruit peel filtrate with different formulations on the macro nutritional value and sensory properties of soybean juice. The research method used an experimental design with a completely randomized design (CRD) consist of 3 formulas (F1, F2, and F3) and 1 control formula (F0). The results of the organoleptic test were carried out by the Friedman and the Ducan test. Data on macro nutrient and antioxidant levels were analyzed using the One Way Anova test followed by the LSD test. The chemical test results of macro nutrients and antioxidants showed a significant effect between the formula (0.00 <0.05) and the macro nutrients F0, F1, F2, F3, namely carbohydrates 10.18 g, 10.19 g, 10.10 g, 10.01g, protein 8.35 g, 8.32 g, 8.28 g, 8.25 g, fat 3.14 g , 3.10 g, 3.06 g, 3.00 g, antioxidants 34.04 µg/mL, 30.06 µg/mL, 25.10 µg/mL, 17.87 µg/mL. Organoleptic results (F0, F1, F2, F3) color preferences 2.49, 2.91, 3.53, 3.57, taste 2.89, 3.00, 3.51, 2.96, and aroma 2.34, 2.77, 3.38, 3.17, there is a significant influence between the formula and the Chi-Square value Asym.sig <0.05 and the best formula is obtained, namely F3.","PeriodicalId":322525,"journal":{"name":"Ghidza Media Jurnal","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121655056","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

Parents Social Economic, Physical Activity, and Formula Milk Consumption with Obesity for Toddlers In The Working Area of Puskesmas Sidayu, Gresik District. Gresik区Puskesmas Sidayu工作区父母社会经济、身体活动和配方奶消费与幼儿肥胖的关系

Ghidza Media Jurnal Pub Date : 2021-09-13 DOI: 10.30587/ghidzamediajurnal.v1i2.2334

Durrotun Nasihah

{"title":"Parents Social Economic, Physical Activity, and Formula Milk Consumption with Obesity for Toddlers In The Working Area of Puskesmas Sidayu, Gresik District.","authors":"Durrotun Nasihah","doi":"10.30587/ghidzamediajurnal.v1i2.2334","DOIUrl":"https://doi.org/10.30587/ghidzamediajurnal.v1i2.2334","url":null,"abstract":"The incidence of obesity in Indonesia is increasing every year. In 2017, according to survey data on Nutrition Status Monitoring (PSG, 2015) stated that the prevalence of obese children under five in Indonesia according to body weight was 5,63%. Obese toddlers tend to have a poor quality of life. The purpose of this study was to see the social economic of parents, physical activity, and consumption of formula milk with obesity for toddlers. This research are a descriptive analytic study with a cross sectional approach. This research was conducted from August 2020. The sample in this study were children aged 1-5 years who were obese, totaling 43 respondents. Data collection used a parent socioeconomic questionnaire, EY-PAQ (Early Year-Physical Activity Questionnaire) questionnaire, and instans formula milk consumption questionnaire. Based on the results of data analysis using the chi square test, it showed that parents' social economic, physical activity and consumption of formula milk with obeseity in toddlers group have no significant relationship as evidenced by a p value> 0.05. From this study it can be concluded that there is no relationship between the social economic of parents, physical activity, and consumption of formula milk with obesity for toddlers.","PeriodicalId":322525,"journal":{"name":"Ghidza Media Jurnal","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123647028","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

PEMANFAATAN TEPUNG BEKATUL TERHADAP SIFAT SENSORI DAN KIMIA PRODUK COOKIES 谷物对饼干产品的感官和化学性质的利用

Ghidza Media Jurnal Pub Date : 2021-09-13 DOI: 10.30587/ghidzamediajurnal.v1i2.2165

Nofia Sofianti, Dwi Novri Supriatiningrum, S. A. Prayitno

{"title":"PEMANFAATAN TEPUNG BEKATUL TERHADAP SIFAT SENSORI DAN KIMIA PRODUK COOKIES","authors":"Nofia Sofianti, Dwi Novri Supriatiningrum, S. A. Prayitno","doi":"10.30587/ghidzamediajurnal.v1i2.2165","DOIUrl":"https://doi.org/10.30587/ghidzamediajurnal.v1i2.2165","url":null,"abstract":"Rice bran is the outer layer of rice that is released during milling and contains nutrients that is fiber, carbohydrates, protein and vitamin B complex which can be used as additional ingredients in making cookies. This study aims to determine the effect of rice bran substitution on the sensory and chemical properties of cookies products. The research design used was a completely randomized design (CRD) with 4 replications, Organoleptic test was analyzed by Friedman test and chemical test was analyzed by ANOVA and followed by LSD test. Organoleptic test results show that there is an effect of rice bran substitution on sensory properties including color, aroma, taste and texture of rice bran cookies, indicating that H0 is rejected and H1 is accepted. The best results were found in substitution (30%) and the lowest was in substitution (50%). The results of chemical test analysis showed that the highest protein content was in the treatment (50%) bran of 8.19 g, the highest carbohydrate content in the treatment (100%) of flour was 78.70 g, the highest level of vitamin B1 showed treatment (50%) of bran flour was 1.35 mg, while in the fiber test the highest value was obtained in the treatment (50%) of bran flour of 11.25 g. The best treatment for rice bran cookies is low carbohydrate value, high in protein, vitamin B1 and fiber.","PeriodicalId":322525,"journal":{"name":"Ghidza Media Jurnal","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115464561","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 proportion of bran and guava on the macro nutrition, fiber, and acceptability of ice cream 麸皮和番石榴的比例对冰淇淋宏观营养、纤维和可接受性的影响

Ghidza Media Jurnal Pub Date : 2021-09-13 DOI: 10.30587/ghidzamediajurnal.v1i2.2171

Durrotul Ma'sumah, Desty Muzarofatus Sholikhah, S. A. Prayitno

{"title":"The proportion of bran and guava on the macro nutrition, fiber, and acceptability of ice cream","authors":"Durrotul Ma'sumah, Desty Muzarofatus Sholikhah, S. A. Prayitno","doi":"10.30587/ghidzamediajurnal.v1i2.2171","DOIUrl":"https://doi.org/10.30587/ghidzamediajurnal.v1i2.2171","url":null,"abstract":"The research objective was to determine the effect of the proportion of bran and guava on the levels of macro nutrition, fiber, acceptability, and the economic value of ice cream products, as well as being a snack for functional obese adolescents. The research method was experimental design with a completely randomized design consisting of 3 modified formulas (F1, F2, and F3) and 1 control formula tested on 42 panelists. Organoleptic were carried out by the Friedman test and advanced test Duncan's. Macro and fiber nutritional levels were obtained through laboratory tests and analyzed using the One Way Anova test continued Tukey test. The chemical test results for macronutrients and fiber showed a significant effect between the formula (0.00<0.05) and the macronutrients F0, F1, F2, F3, namely carbohydrates 32,70 g, 27,36 g, 2,78 g, 24,26 g, Protein 5,51 g, 7,30 g, 6,95 g, 6,19 g, fat 8,24 g, 6,01 g, 6,42 g, 6,76 g, fiber 0,86 g, 5,73 g, 5,30 g, 5,05 g. Organoleptic results (F0, F1, F2, F3) taste preferences 3,43, 3,26, 2,76, 2,31, aroma 2,98, 3,29, 2,90, 2,90, 2,55, color 3,24, 3,19, 3,21, 2,88, and texture 3,12, 3,14, 2,83, 2,71 , there is a significant treatment effect between the formula with the Chi-Square Asym.sig value <0.05 and the best formula is F1 with a mean rank of 39,5.","PeriodicalId":322525,"journal":{"name":"Ghidza Media Jurnal","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126982418","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

RELATIONSHIP OF SODIUM INTAKE AND BODY MASS INDEX WITH BLOOD PRESSURE IN CHRONIC KIDNEY DISEASE PATIENTS WHEN UNDERGOING HEMODIALYSIS IN RSUD IBNU SINA KABUPATEN GRESIK 慢性肾病患者血液透析时钠摄入量、体重指数与血压的关系

Ghidza Media Jurnal Pub Date : 2021-09-13 DOI: 10.30587/ghidzamediajurnal.v1i2.2185

Mas'udatus Saniyah, Dian Agnesia, E. Ernawati

{"title":"RELATIONSHIP OF SODIUM INTAKE AND BODY MASS INDEX WITH BLOOD PRESSURE IN CHRONIC KIDNEY DISEASE PATIENTS WHEN UNDERGOING HEMODIALYSIS IN RSUD IBNU SINA KABUPATEN GRESIK","authors":"Mas'udatus Saniyah, Dian Agnesia, E. Ernawati","doi":"10.30587/ghidzamediajurnal.v1i2.2185","DOIUrl":"https://doi.org/10.30587/ghidzamediajurnal.v1i2.2185","url":null,"abstract":"This study aims to analyze the relationship between sodium intake and Body Mass Index (BMI) with blood pressure in Chronic Kidney Disease (CKD) patients undergoing hemodialysis (HD). This type of research uses observational analytic with cross sectional approach. The total subject was 72 CKD patients undergoing hemodialysis at the RSUD Ibnu Sina Kabupaten Gresik, which were taken using the total sampling technique. Data was collected using a questionnaire, Food Recall 2x24 hour and measurements of body weight, height, and blood pressure. Data analysis was performed using the Chi-Square test and Linear Regression test. The univariate results showed that 58.3% of patients had more sodium intake, 59.7% had normal BMI, and 69.4% of patients had hypertension. The bivariate results showed that there was a relationship between sodium intake and blood pressure (p=0.000) and there was no relationship between BMI and blood pressure (p=0.145). The multivariate results showed that there was a strong relationship between sodium intake and blood pressure (R=0.646). The conclusion of this study is that blood pressure in CKD patients undergoing HD is more related to sodium intake than with BMI. So it is necessary to have education about limiting sodium intake in order to get optimal nutritional health.","PeriodicalId":322525,"journal":{"name":"Ghidza Media Jurnal","volume":"27 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125158912","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

HUBUNGAN EMOTIONAL EATING, POLA MAKAN, DAN AKTIVITAS FISIK DENGAN KEJADIAN OBESITAS PADA PETUGAS PUSKESMAS WILAYAH KECAMATAN MANYAR KABUPATEN GRESIK 饮食、饮食和体育活动与格雷斯克摄政区治安维持会成员的肥胖事件有关

Ghidza Media Jurnal Pub Date : 2021-09-13 DOI: 10.30587/ghidzamediajurnal.v1i2.2162

Arin Widi Kustantri, Dwi Faqihatus Syarifah Has, E. Ernawati

{"title":"HUBUNGAN EMOTIONAL EATING, POLA MAKAN, DAN AKTIVITAS FISIK DENGAN KEJADIAN OBESITAS PADA PETUGAS PUSKESMAS WILAYAH KECAMATAN MANYAR KABUPATEN GRESIK","authors":"Arin Widi Kustantri, Dwi Faqihatus Syarifah Has, E. Ernawati","doi":"10.30587/ghidzamediajurnal.v1i2.2162","DOIUrl":"https://doi.org/10.30587/ghidzamediajurnal.v1i2.2162","url":null,"abstract":"Objective: This study was to determine the relationship between emotional eating, eating patterns, and physical activity with the incidence of obesity in public health center officers in Manyar District, Gresik Regency. Methods: This was an analytic observational study with cross sectional design. Thirty six respondents were selected by purposive sampling technique. Respondent identity \u0000 \u0000data, emotional eating, eating patterns, and physical activity were taken through interviews with a questionnaire guide (DEBQ-13, FFQ, and PAL). Anthropometric data were obtained through direct measurements. Statistical analysis was performed bivariate with chi square test and multivariate with multiple linear regression test. Result: This study shows the prevalence of obesity in public health center officers in Manyar District Gresik Regency of 32%. There is a relationship between emotional eating and obesity (p value 0.007 <0.05), there is no relationship between diet and obesity (p value 0.31> 0.05), and there is no relationship between physical activity and obesity (p value 0.29> 0.05). Emotional eating factor has a moderate, not so strong relationship with the incidence of obesity in public health centers in Manyar District, Gresik Regency, that is 48.2%. Conclusions: There is a relationship of emotional eating that is not so strong with the incidence of obesity, there is no relationship between diet and physical activity with obesity. Education information on Balanced Nutrition Guidelines (PGS) very much needed as a source of information to the community, especially for public health center officers in the Manyar District, Gresik Regency. \u0000 \u0000Keywords: Emotional eating, Eating Patterns, Obesity, Physical Activity","PeriodicalId":322525,"journal":{"name":"Ghidza Media Jurnal","volume":"2019 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121457094","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