Balanced Nutrition Research Articles

Nutrition education about breakfast and healthy snacks to prevent anemia in teenagers at SMK Dharma Wanita Gresik

Gresik Regency, with its rapid industrial growth, faces a high rate of anemia among adolescents, particularly in Kebomas District. Initial studies indicate that skipping breakfast and consuming unhealthy snacks are primary contributors. This community service program aimed to increase adolescent knowledge about the importance of healthy breakfasts and nutritious snacks to prevent anemia. Through structured nutrition education, the program sought to modify adolescent eating habits. Methods included delivering interactive nutrition education materials to SMK Dharma Wanita Gresik students. Evaluation results showed a significant rise in participants' balanced nutrition knowledge, with the percentage of participants demonstrating good knowledge increasing from 6.1% to 79.6%.

Understanding the effects of lithium exposure on castor bean (Ricinus communis) plants, a potential bioindicator of lithium-contaminated areas.

As lithium (Li) stands out as a crucial component of batteries, the inappropriate disposal of electronic gadgets might drive Li pollution in environmentally sensitive environments, such as dumps, where castor bean (Ricinus communis) plant communities are usually found. The exposure to high Li concentration is potentially harmful to the environment and humans. Therefore, it is opportune to evaluate the potential of bioindicator species to monitor Li contamination. In this scenario, the present study assessed the effects of Li exposure on the development of castor bean plants exposed to lithium chloride at five Li dosages (0, 5, 10, 20, and 30mgdm-3). Significant symptoms of phytotoxicity were observed at all doses. Li dosage exhibited increasing impairment effects on plant biometrics, such as stem diameter and the number of leaves, as well as on the SPAD index, nutritional balance, and biomass production. Our findings suggest castor bean as a potential model species for biomonitoring Li-contaminated areas.

Management of Valsa canker disease on fruit trees: can plant nutrition balance be potential solution?

Management of Valsa canker disease on fruit trees: can plant nutrition balance be potential solution?

Assessing the Susceptibility and Tolerance of Oil Palm Cultivars to Leaf-Bending: A Comparative Physiological and Nutritional Balance Study

Selecting the best oil palm cultivars adapted to specific agro-climatic conditions helps ensure fruit and oil production success. Many biotic and abiotic problems can limit the productivity of the crop, some of which have not yet been described, as well as their symptoms and degree of impact. In oil palm, a disturbance known as leaf-bending occurs, in which the palms present a bending or breakage of the petiole in the leaves, representing a significant challenge for oil palm cultivation. Although leaf-bending in oil palm plantations is known, its effect on the palm’s performance and its possible causes are unknown. Thus, the objectives of the present work were to describe and propose a quantitative way to evaluate leaf-bending in different cultivars (Elaeis guineensis Jacq. and the interspecific O×G hybrid) and to evaluate the disturbance effect on the physiology and nutritional balance of the oil palm. The results showed that most leaves from leaf rings three and four of the palm phyllotaxis have the highest affectation, with 74% leaf-bending. The cultivars with a Deli × La Mé and Coarí × La Mé genetic background were the most tolerant; however, the Deli × AVROS and Deli × Yangambi genetic crosses were the most susceptible. The difference in the affectation between the groups was 60% to 70%. Leaf-bending affected physiological parameters such as photosynthesis, transpiration, and stomatal conductance. Thus, below the second ring of leaves, the affected plants’ physiological parameters decreased between 40% and 50%. The nutritional diagnosis showed that the most sensitive cultivars to leaf-bending were Deli × AVROS, which presented the highest average index of nutritional balance (IBNm), indicating that this genetic cross had the highest nutritional imbalance. On the contrary, the most tolerant cultivars were Deli × La Mé, which presented the lowest IBNm, associated with a better nutritional condition.

Physical and chemical properties and sensory evaluation of camel meat and new camel meat jerky.

Alxa Bactrian camel meat is an organic diet that provides balanced nutrition and is easy to digest and absorb. Despite its potential, it is currently underutilized. To develop a new type of camel jerky, this study utilized a single-factor design method to optimize the formula and fermentation process parameters of Alxa Bactrian camel jerky. Additionally, the physical and chemical composition, nutritional components, protein degradation, and microbial changes of the camel jerky were analyzed to evaluate the nutritional benefits of the new camel jerky created using modern fermentation technology. The results show that the optimal addition amounts of camel fermented jerky ingredients are 2.2% black pepper, 3% salt, 1.8% white sugar, and 9% cooking wine, whereas the optimal fermentation conditions by compound starter culture are 0.07% starter, 23 h of fermentation time, and a 30°C fermentation temperature. Compared to the single starter, the compound starter significantly increased the protein content, total amino acids, unsaturated fatty acids, trace elements, and a*, L*, and e-values of jerky; however, it also decreased the water activity (a w), thiobarbituric acid, and pH values of jerky during storage. Compound starter strains can compensate for the shortage of single starters and improve the overall quality of meat products. These findings could provide new insights and serve as a reference for the development of camel meat products and hold significant importance for the growth of the camel industry.

Balanced Nutrition Education on Overweight Knowledge in Islamic Center Adolescents

Adolescents are a group that is vulnerable to problems with balanced nutrition. Problems that occur during adolescence will continue into adulthood if prevention efforts are not taken. Balanced nutrition education is an alternative to increase and increase knowledge of overweight in adolescents. This study aims to determine the effect of balanced nutrition education on knowledge of overweight in adolescents. The research design uses quasi experiments with a one group pretest-posttest approach. The population in this study was 30 respondents using a total sampling technique. The research results obtained a pre-test score of 2.30 and a post-test of 1.33 with a change (mean difference) of 0.967. There is an influence of balanced nutrition education on knowledge of overweight in adolescents. It is hoped that health service officers in primary basic services will further improve health education for adolescents regarding balanced nutrition education as an effort to prevent overweight in adolescents.

Differences in cooking taste and physicochemical properties between compound nutritional rice and common rice.

In this study, it was compared the physicochemical properties and cooking taste quality between four different types of compound nutritional rice (rice flour with the addition of other coarse grains, legumes, potatoes, and other powders, extruded as artificial rice grains) and common rice. We found that the protein and apparent amylose contents of compound nutritional rice were higher than that of common rice, up to 9.775% and 19.45% respectively. The γ-aminobutyric acid (GABA) and resistant starch contents were much lower than in common rice, and the dietary fiber content did not differ from that in common rice. The results of Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) analysis revealed that the starch properties and structure of the compound nutritional rice changed due to high temperature and high pressure processing. In particular, the crystalline structures of starch became V-shaped. In addition, the results of artificial tasting and tasting meter showed that the taste of compound nutritional rice was generally inferior to that of common rice. In summary, compound nutritional rice had problems such as nutritional imbalance and poor taste. There was still a lot of room for improving the taste quality of compound nutritional rice. Therefore, the future development of compound nutritional rice should focus on both nutritional balance and taste improvement. The results of this paper also provided a certain theoretical basis for this.

Maternal high-fat diet alters Tet-mediated epigenetic regulation during heart development

Imbalanced dietary intake, such as a high-fat diet (HFD) during pregnancy, has been associated with adverse offspring outcomes. Metabolic stress from imbalanced food intake alters the function of epigenetic regulators, resulting in abnormal transcriptional outputs in embryos to cause congenital disorders. We report herein that maternal HFD exposure causes metabolic changes in pregnant mice and non-compaction cardiomyopathy (NCC) in E15.5 embryos, accompanied by decreased 5-hydroxymethylcytosine (5hmC) levels and altered chromatin accessibility in embryonic heart tissues. Remarkably, maternal vitamin C supplementation mitigates these detrimental effects, likely by restoring iron, a cofactor for Tet enzymes, in a reduced state. Using a genetic approach, we further demonstrated that the cardioprotective benefits of vitamin C under HFD conditions are attributable to enhanced Tet activity. Our results highlight an interaction between maternal diet, specifically HFD or vitamin C, and epigenetic modifications during early heart development, emphasizing the importance of balanced maternal nutrition for healthy embryonic development.

Balanced Nutrition Education for Class 3 SDN Cikeruh I Jatinangor District, Sumedang Regency

Balanced Nutrition Education for Class 3 SDN Cikeruh I Jatinangor District, Sumedang Regency

Laju perubahan kadar air dan vitamin c snack mi kering dalam kemasan dengan penambahan pasta bit sebagai sumber vitamin c

Noodle snacks are snacks made from fried noodles, which are fried with the addition of seasonings. To improve the nutritional balance of dry noodle snack foods, it is necessary to conduct research by adding beetroot paste as a natural coloring and source of vitamin C. The purpose of this study is to determine the value of consumer preference for noodle snacks with the addition of beetroots and the rate of decline in snack quality. Dried noodles in packaging with the addition of beetroot paste as a source of vitamin C. The study used two types of packaging material, namely PE plastic and aluminum. Average organoleptic test value of noodle snack with addition of beetroot paste to quality attribute: aroma = 4.40; color = 4.32; taste = 4.36; crunchy = 4.28. The rate of quality decline in aluminum packaging against the variable of moisture content and vitamin C followed the rate of zero-order kinetics, with the value of the rate of increase in moisture content = 0.152. Meanwhile, the rate of decrease in vitamin C was -0.102. The results showed that the addition of beetroot paste to the making of noodle snacks was acceptable to the panelists. The addition of beetroot paste also provides a better vitamin C content, which is 3.75 mg/100g. Beetroot snack packaging using aluminum provides a lower rate of reduction in water content and vitamin C content compared to the use of PE plastic packaging materials.

The Effect Of Knowledge Level Education On The Implementation Of Balanced Nutrition During Pregnancy Based On Local Food As Stunting Prevention

The Effect Of Knowledge Level Education On The Implementation Of Balanced Nutrition During Pregnancy Based On Local Food As Stunting Prevention

From headphone to health: utilizing podcast to improve the nutrition literacy of high school students

Most of adolescents, especially high school students, have not been able to consume food that fulfills balanced nutrition principles. Low nutrition literacy is one of the causes of nutrition-related problems. In addition, Physical Education teachers’ inability to provide balanced nutrition material needs to be addressed a solution, one of which is by using podcast. This study aims to determine the effectiveness of providing balanced nutrition material podcasts to improve nutrition literacy of high school students. Quantitative research with a single group pre-experimental research design with pretest-posttest (one group pretest-posttest design) was used as the method of research. The study sample was 36 people [male: 16, female:20] selected by using proportional random sampling. Data collection technique to measure the students’ nutrition literacy level used multiple choice question instruments [Aiken Validation V: 0.83, Alpha Cronbach’s reliability value: 0.749]. Data analysis used paired t-tests, with hypothesis test calculation using IBM SPSS version 23.0. The results showed that there was an increase in nutrition literacy of high school students which was indicated by the results of pretest-posttest of 32.81 to 38.15, and the results of the SPSS test showed the effectiveness of providing balanced nutrition podcast media to improve the nutrition literacy of high school students with a sig value of 0.000<0.005. Based on these results, it can be concluded that it is effective to provide podcast media to improve the nutrition literacy of high school students. The application of balanced nutrition podcasts in learning helps students gain broad and more accurate insights because they present speakers from nutritionists so that students’ nutrition literacy increases. Keywords: Balanced Nutrition, Nutrition Literacy, Podcast, High School

Analisa Tingkat Keberhasilan Program Taman Gizi Dikampung Yoboi Kabupaten Jayapura Berdasarkan Indikator Ketahanan Pangan Sustainable Development Goals (SDGs)

The Nutrition Garden Program in Yoboi Village, Jayapura Regency, aims to enhance the accessibility and availability of nutritious food within the community, as part of efforts to achieve the second Sustainable Development Goal (SDG): ending hunger and improving food security. This study aims to analyze the success rate of the program based on relevant food security indicators and identify factors influencing community participation in the program. The research methodology includes the collection of primary data through in-depth interviews with local residents and quantitative surveys, as well as secondary data from reports, official documents, and related literature. A comparative analysis with similar programs in other regions was also conducted to obtain a more comprehensive overview. The results of the study indicate that the Nutrition Garden Program has made a positive contribution to improving the accessibility and availability of nutritious food for the residents of Yoboi Village. Participants in the program reported an increase in the consumption of vegetables and fruits produced in their home gardens. Additionally, the program has raised awareness about the importance of balanced nutrition and healthy eating habits among the community. However, several challenges have led to a decline in community participation in the program after the Covid-19 pandemic. Identified factors include a lack of sustained support from local authorities, limited resources, and shifts in community priorities post-pandemic. This study provides recommendations to enhance the program's effectiveness through increased socialization, regular training, adequate resource provision, and closer collaboration with relevant stakeholders. In conclusion, despite the challenges, the Nutrition Garden Program has significant potential in supporting food security achievements in Yoboi Village. By implementing the given recommendations, the program is expected to operate more effectively and sustainably, thereby maximizing community participation.

Optimization & characterization of chips developed from cabbage powder, maize and rice flour using simplex lattice mixture design

This study employed a simplex lattice mixture design to optimize cabbage chips by blending cabbage powder, maize flour, and rice flour. Fourteen formulations were created using Design-Expert® software, with sensory attributes including crispiness, taste, appearance, aroma, and overall acceptability assessed. The approach revealed that cabbage powder (12 %), maize flour (10 %), and rice flour (27.97 %) effectively produced chips with desirable characteristics. Proximate analysis of the final chips (per 100 g) indicated 409.69 kcal energy, 70.97 g carbohydrates, 7.22 g protein, 10.77 g fat, 5.52 g total sugar, 4.04 % moisture, and 7.00 g ash. Mineral analysis revealed 9.48 mg calcium, 84.26 mg potassium, and 38.46 mg magnesium. This research optimizes cabbage chips, emphasizing their balanced nutrition and potential as a healthier snack.

Recent Advances in Efficient Lutein-Loaded Zein-Based Solid Nano-Delivery Systems: Establishment, Structural Characterization, and Functional Properties.

Plant proteins have gained significant attention over animal proteins due to their low carbon footprint, balanced nutrition, and high sustainability. These attributes make plant protein nanocarriers promising for applications in drug delivery, nutraceuticals, functional foods, and other areas. Zein, a major by-product of corn starch processing, is inexpensive and widely available. Its unique self-assembly characteristics have led to its extensive use in various food and drug systems. Zein's functional tunability allows for excellent performance in loading and transporting bioactive substances. Lutein offers numerous bioactive functions, such as antioxidant and vision protection, but suffers from poor chemical stability and low bioavailability. Nano-embedding technology can construct various zein-loaded lutein nanodelivery systems to address these issues. This review provides an overview of recent advances in the construction of zein-loaded lutein nanosystems. It discusses the fundamental properties of these systems; systematically introduces preparation techniques, structural characterization, and functional properties; and analyzes and predicts the target-controlled release and bioaccessibility of zein-loaded lutein nanosystems. The interactions and synergistic effects between Zein and lutein in the nanocomplexes are examined to elucidate the formation mechanism and conformational relationship of zein-lutein nanoparticles. The physical and chemical properties of Zein are closely related to the molecular structure. Zein and its modified products can encapsulate and protect lutein through various methods, creating more stable and efficient zein-loaded lutein nanosystems. Additionally, embedding lutein in Zein and its derivatives enhances lutein's digestive stability, solubility, antioxidant properties, and overall bioavailability.

Effect of Moringa, Subabul and Guava Leaves Either Sole or in Combination on Nutrient Utilization, Nitrogen Balance of Ram Lambs

Background: The use of alternate feed resources like tree leaves is key element in addressing the problems derived from climate change and food shortages that demand establishment of sustainable feeding system for ruminants. Methods: A study was conducted on 36 Nellore cross ram lambs (6-7 months; 18.48±0.29 kg BW) randomly allotted to six dietary treatments to evaluate the effect of 20% dietary inclusion of moringa (MOR) subabul (SBL) and guava (GVL) leaves either sole or in combination (MS and MG mixture incorporated at 60:40 and 40:60, respectively) in concentrate mixture on nutrient utilization, plane of nutrition and nitrogen balance. The control group concentrate mixture contained maize, de-oiled rice bran, cotton seed cake and soybean meal as major ingredients and in the 5 experimental concentrate mixtures, de-oiled rice bran and soybean meal were partially replaced with moringa (MOR20), subabul (SBL20), guava (GVL20), moringa and subabul mixture (MS20) and moringa and guava mixture (MG20), by including them at 20%. Animals were fed with respective concentrate mixtures to meet about 80% of protein requirements and sorghum stover was offered ad libitum to meet the nutrient requirements of lambs for maintenance and growth as per ICAR (2013). Result: Dietary inclusion of tree leaves had no effect on the intake of various nutrients viz. DM, OM, CP, EE, CF, NFE, NDF,ADF, Hemicellulose and cellulose and were comparable (P greater than 0.05) among the six dietary groups. The crude protein and crude fibre digestibility improved (P less than 0.01) in tree leaves included diets compared to control, while ether extract (EE) digestibility was lower (P less than 0.01) in tree leaves included diets compared to CON. The DCP, TDN (%) and ME content was higher (P less than 0.05) in MS20, MG20 and MOR20 groups compared to CON. The N intake (g/d), excretion through faeces and urine (g/d), total N excretion and total N balance (g/d) was comparable among the different dietary groups.

Effect of Balanced Nutrition Intervention Based on Local Food on Young Women of Orang Rimbo in Bukit Duabelas National Park, Jambi Province

<span><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Prevalensi anemia pada remaja </span></span></span><span lang="IN"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Indonesia </span></span></span><span><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">masih tinggi yaitu 32% (2018), atau lebih dari 6.000 remaja Indonesia menderita </span></span></span><span lang="IN"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">anemia </span></span></span><span><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">. </span><span style="vertical-align: inherit;">Anemia jangka panjang berdampak pada masa kehamilan sehingga berdampak pada kesehatan ibu dan bayi. </span><span style="vertical-align: inherit;">Jumlah penduduk Suku Anak Dalam di Provinsi Jambi sebanyak 200 ribu jiwa yang masih tinggal di hutan dan sekitar hutan TNBD berisiko mengalami gizi buruk, termasuk anak perempuannya yang masih remaja, karena faktor status sosial ekonomi, terbatasnya akses terhadap pelayanan kesehatan, ketahanan pangan, pemberdayaan keluarga, dan rendahnya tingkat pengetahuan dan pendidikan. </span><span style="vertical-align: inherit;">. </span><span style="vertical-align: inherit;">Penelitian ini menganalisis </span></span></span><span lang="IN"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">pengaruh </span></span></span><span><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">intervensi gizi seimbang berbasis pangan lokal pada remaja putri Orang Rimbo. </span><span style="vertical-align: inherit;">Quasi Experimental Design yang berjumlah 70 orang. </span><span style="vertical-align: inherit;">Hasil penelitian menunjukkan bahwa tidak ada hubungan antara AKG (p-value = 0,132), praktik pengolahan pangan lokal (p-value = 1), pendidikan ibu (p-value = 0,392), dan gizi seimbang (BMI), dan terdapat hubungan adalah hubungan antara sumber makanan dominan. </span><span style="vertical-align: inherit;">dikonsumsi (p-value = 0,000) dan jenis pangan lokal yang dikonsumsi (P-value = 0,007) dengan gizi seimbang (BMI), serta pengaruh intervensi yang dilakukan dalam pengolahan makanan pada remaja putri Orang Rimbo di TNBD (nilai p = 0,000). </span><span style="vertical-align: inherit;">Disimpulkan terdapat pengaruh intervensi yang dilakukan dalam pengolahan makanan terhadap remaja putri masyarakat Orang Rimbo di Taman Nasional Bukit Duabelas.</span></span></span>

Optimization design and evaluation of balanced dietary recipes for college students

University is a key stage for personal growth, development and establishment of lifelong eating habits. This study focuses on the optimization and evaluation of balanced daily dietary recipes for male and female college students. In this paper, a comprehensive assessment model was built based on five dimensions, including the number of food groups, total energy, protein, fat, carbohydrates, dietary fiber, and non-energy nutrients, and the results showed that both male and female students have a more varied dietary structure, but there are deficiencies in the intake of macronutrients and non-energy- producing nutrients, and there is a significant deficit of female students at the energy level. The daily recipe optimization model was constructed to provide a dual focus on nutritional quality and cost-effectiveness. As a result, when optimizing to balance amino acid scores with economy, the recipes achieved improved performance in both aspects, effectively managing dietary costs while ensuring nutritional balance. This study provides a scientific basis and practical recommendations for improving the dietary habits and nutritional health of college students, which can help improve their overall health and academic performance.

PEMBERDAYAAN POSYANDU DENGAN MEMBERIKAN EDUKASI GIZI SEIMBANG SEBAGAI UPAYA PENCEGAHAN DAN PENANGANAN STUNTING PADA BALITA

SStunting is still a child health problem in Indonesia with a fairly high prevalence, namely 21.6%. The government has made various efforts to tackle the problem of stunting, especially in Benteng Hulu Village, Siak Regency, which is one of the focus locations for handling stunting. The aim of this activity is to increase parents' knowledge about balanced nutrition for toddlers as a form of effort to prevent and treat stunting. The activity method is carried out in collaboration with posyandu cadres for stunting education using audiovisual media: videos, flip sheets and leaflets with material on nutrition and stunting problems, efforts to prevent and handle stunting, and developing balanced nutritional intake for toddlers. The educational activity involved 37 respondents, namely mothers with toddlers. The results obtained were that the average respondent before being given stunting education had a poor level of understanding (51.4%), and a sufficient level of understanding of 48.6%. After being provided with education, there was an increase in understanding to sufficient (40.5%) and a good level of understanding (59.5%). In addition, there was an increase in skills in conducting health education among posyandu cadres. It is hoped that this educational activity can be continued routinely at the posyandu by cadres with a combination of educational media so that the knowledge provided can change people's lifestyle behavior to become healthier

MENINGKATKAN PENGETAHUAN: PENGARUH BUDAYA PANTANGAN MAKANAN PADA IBU MENYUSUI TERHADAP KEJADIAN STUNTING DI MASYARAKAT

The culture of food taboos for breastfeeding mothers is still strong in society and limits nutritional intake for breastfeeding mothers, which causes nutritional deficiencies in babies and toddlers. This is the basis for the Stikes Yarsi Mataram Service Team to carry out community service in the form of health education. This activity aims to increase public knowledge regarding the importance of meeting nutritional needs of breastfeeding mothers as a measure to prevent stunting in toddlers. The methods applied include the development of counseling materials, program socialization, small group counseling, and individual counseling and evaluation. The results showed a significant increase from 16.7% to 66.7% of breastfeeding mothers' knowledge in the good category. There is an increase in public knowledge about the importance of nutritional intake and the negative impact of the culture of food taboos, as well as behavioural changes in nutrition and balanced nutrition for breastfeeding mothers. The importance of understanding the need for balanced nutrition for breastfeeding mothers in preventing stunting is a shared responsibility in realising a healthy and strong generation of the nation.