Background: The quality of human resources can be impacted by nutritional status. A condition known as lack of protein energy occurs when a person consumes insufficient amounts of nutrient-rich food to meet their needs. Supplementary food for breast milk that is high in energy and protein is one way to ensure that children receive a healthy diet, especially those aged 6 to 24 months.Research Purposes: This research aims to determine the formulation, acceptability, and analysis of the dietary fiber and macronutrient content (protein and carbohydrates) in MiKaLe instant porridge. Research Methods: This research method is an experimental study using a completely randomized design (CRD) that is non-factorial, with 35 panelists who are organoleptic test subjects and three formulations. Research Result: The results of the organoleptic test indicated that the chosen MiKaLe instant porridge, made with 15 grams of yellow millet flour, 25 grams of catfish flour, and 20 grams of soybean flour, was formula 1 (F1). Based on the Comstock acceptability test results, 90% of children left less than 50% of the product, and 10% left more than 75%. The product's nutritional facts state that every 100 grams has 397.99 kcal of energy, 18.52% protein, 14.55% fat, 48.24% carbs, and 16.60% dietary fiber. According to the Friedman test, there is a correlation between color, aroma, flavor, and texture. Conclusion: The results of this research indicate that instant MiKaLe porridge is suitable for breast milk substitutes for infants between the ages of six and eleven months.

Background: Elevated cholesterol levels are a risk factor for cardiovascular disease, overweight/obesity, and stroke, which has a predicted death rate of around 2.6 million worldwide. One way to reduce cholesterol levels is to regulate the consumption of foods containing fat (saturated, trans, cholesterol), exercise regularly, and choose foods with a high isoflavone content, for example, green beans.Research Methods: The research method uses a quasi-experiment and a non-equivalent control group design. The research used 20 subjects, 10 of whom were treated and 10 of whom were controls. This study also considered data on fat and fiber intake. Intake data was collected twice before and during the research using the food recall method. The independent T-test was used to determine the product's effect on reducing cholesterol levels.Research Result: The results showed differences in cholesterol levels before and after the study (p=0.00). The treatment group had a reduced cholesterol level of 57.8 mg/dL, and the control group had a reduced cholesterol level of 34.3 mg/dL. However, the benefits of green bean juice with cinnamon powder in lowering cholesterol levels were not statistically significant (p=0.074).Conclusion: Drinking green bean juice with the addition of cinnamon powder has not been statistically proven to reduce cholesterol levels.

Background: Hypertension is a disease that often does not cause symptoms until the sufferer's condition worsens. This disease has become one of the main causes of death globally. Various methods continue to be sought to manage blood pressure. Apart from appropriate medication, it is also recommended to adopt a healthy lifestyle by choosing nutritious foods as recommended in the Dietary Approach to Stop Hypertension.Objective: Evaluating the effect of Morina cookies on the blood pressure of individuals with hypertension.Research Methods: This research uses the Randomized Controlled Trial method with a Pretest-Posttest design including a control group. The number of subjects was calculated using the Lemeshow formula, resulting in 28 subjects.Research Result: In subjects aged 45-80 years, with 82% being female, both systolic and diastolic blood pressure decreased after the intervention (p<0.05).Conclusion: There was a significant reduction in systolic and diastolic blood pressure after administering Morina cookies for 7 days in hypertensive patients.

Background: Nutritional deficiencies in pregnant women can affect fetal growth and development and cause anemia during pregnancy. Anemia can be characterized by hemoglobin concentration lower than a normal boundary. This study investigates the correlation between the adequacy of protein, vitamin C, vitamin A, vitamin B12, and folic acid intake and the incidence of anemia in pregnant women at Ngoro Health Center.Research Methods: The research is analytically observational, using a cross-sectional design. The study subjects were 52 pregnant women using a purposive sampling technique. Anemia in pregnant women was obtained from the results of hemoglobin level checks recorded in the Antenatal Care (ANC) visit logbook. Meanwhile, the adequacy of protein, vitamin C, vitamin A, vitamin B12, and folic acid intake was obtained from interviews using the Semi-Quantitative Food Frequency Questionnaire (SQ-FFQ) form. The statistical correlation between categorical variables was analyzed using the chi-square test.Research Result: The study found that out of 52 pregnant women, it was known that the pregnant women's adequacy level of intake for protein (65.4%) was classified as less, vitamin C (94.2%) was classified as good, vitamin A (98.1%) was classified as good, vitamin B12 (69.2%) was classified as good, and folic acid (76.9%) was classified as good. Statistical test results showed that the adequacy of protein intake (p 0.001), vitamin B12 (p 0.035), and folic acid (p 0.021) correlates with the incidence of anemia in pregnant women.Conclusion: Based on this study, there is a significant correlation between the adequacy of protein, vitamin B12, and folic acid intake, but no correlation between the adequacy of vitamin C and vitamin A intake with the incidence of anemia in pregnant women in the working area of Ngoro Health Center, Mojokerto Regency. Pregnant women are expected to pay more attention to their nutrition intake during pregnancy.

Background: Brew drinks are one type of functional food. When elementary school-aged children show signs of malnutrition, they can have this drink—made from edamame beans and raisins—for breakfast or as a snack. Edamame beans, raisins, maltodextrin, tween 80, vanilla, and salt are the ingredients used to make this brewed drink. This study aims to optimize edamame bean and raisin drinks' nutritional value, shelf life, and formulation.Research Methods: This study used a completely randomized design with two factorials: the weight of edamame beans and raisins with four formulas. Thirty-five untrained panelists carried out sensory tests in the food laboratory of the Palembang Health Polytechnic Nutrition Department, and proximate tests were carried out in the CV Saraswati Bogor laboratory.Research Result: Formulation 1 (30 grams of edamame beans, 10 grams of raisins) is the chosen brewed drink formula based on the sensory data acquired. For every 100 grams of brewed drink, Formula 1 measured the energy content: 404.82 kcal, 8.6% protein, 5.58% fat, 79.96% carbohydrates, 4.21% water, and 1.5% ash. In the meantime, this brewed beverage has a two-month shelf life.Conclusion: The acceptance of edamame beans and raisins beverages varies depending on the mouthfeel and flavor. After a drink was steeped in edamame beans and raisins for 60 days, the Total Plate Count (TPC) test yielded a value of 0.

Background: Food waste indicates the success of nutrition services in hospitals; food waste exceeding 20% indicates failure in food management. Nutrition counseling plays a vital role in providing knowledge, attitudes, and behaviors regarding diet so that it can reduce food waste. High Blood Pressure (hypertension) is an increase in blood pressure in the arteries. The number of hypertensive patients at Praya Regional Hospital in November 2022 will be around 630.Objective: This research aimed to determine the effect of nutritional counseling using booklet media on food waste in hypertensive patients at Praya Regional Hospital Research Methods: This research design is quasi-experimental, using a non-randomized control group pre-and post-test. Sampling was carried out using purposive sampling, with 22 samples, 11 for the treatment group and 11 for the control group. Data analysis used the Mann-Whitney U test. Counseling is carried out using a face-to-face lecture method using booklet media. The research was conducted for one month at Praya Regional Hospital. Research Result: The study's results showed a difference in patient food waste (staple food, vegetable side dishes, animal side dishes, and vegetables) before and after nutritional counseling. Still, the difference was not statistically significant (p-value = >0.05). Changes in food waste do not significantly affect staple foods, animal side dishes, vegetable side dishes, and vegetables. Conclusion: Nutritional counseling using booklet media does not affect food waste in hypertensive patients at Praya Regional Hospital.