Provide Nutrition Education Research Articles

Nutrition education in the midwife consultation room. A cross sectional survey in Spain

Background: Diet during pregnancy is a key factor in the success of pregnancy. However, several studies have found pregnant women have low adherence to dietary recommendations. The midwife is a key health professional to provide nutrition education for pregnant women. Thus, it is important to know in detail her role in this respect. Aim: To explore how Spanish midwives undertake nutrition education in order to assess the need for specific interventions aimed at improving the health of pregnant women. Methods: A cross-sectional descriptive observational study was undertaken using an online questionnaire (466 responses). Findings: Spanish midwives recognise the importance of nutrition in pregnancy and that advising pregnant women in this regard is part of their role. In fact, all community midwives discuss nutrition to pregnant women, although they recognise that they do not feel particularly comfortable in dealing with certain topics, which could be related to a lack of mastery of the subjects. Midwives (56.5 %) rated the nutrition training their received as poor. Conclusion: In order to guarantee the quality in the nutrition education provided by Spanish midwives to promote the health of pregnant women, our results demonstrate the importance of strengthening both the nutrition content of midwives' training programmes and the ongoing support they receive throughout their professional life.

Nutrition Education and Nutritional Status of Chronic Lack of Energy Pregnant Women in PUSKESMAS Work Areas Throughout Kupang City

One of the indirect causes of preventable maternal and child mortality is the health status of pregnant women. Pregnant women with SEZ conditions are at risk of experiencing decreased muscle strength, which is needed in the process of labor so that it can result in fetal death, premature birth, birth defects, low birth weight babies, short birth babies and even infant death. The design used is quantitative with a cross sectional approach with univariate and bivariate analysis using the Chi-Square test. The population of this study were all pregnant women who did pregnancy checks at the Puskesmas in Kupang City in 2022. Sample technique using purposive sampling technique. This study was conducted from January to December 2022. The results showed that of all pregnant women who were given nutrition education in the form of counseling and provision of additional food, most experienced weight gain. In contrast to the increase in LiLA, although there is a change in the size of LiLA after being given education, there are still pregnant women who do not experience changes in LiLA. The statistical test results obtained a p-value <0.005, which means that there is a relationship between the provision of nutrition education and the improvement of the nutritional status of pregnant women with SEZ. It is expected for health workers to carry out special monitoring of pregnant women at risk of SEZ in conducting health checks and consuming additional nutritionally balanced foods.

Evaluation of Nutritional Preferences of School-Age Children and Parents Attitudes Towards Child Nutrition: A Cross-Sectional Study

Objective: This study aimed to examine the nutrition of school-age children and the influence of their parents. Method: The study involved 259 school-age children aged 9-12 and their volunteering parents from a province in Türkiye. A questionnaire was administered to the children questioning sociodemographic data and basic nutritional information, anthropometric measurements were taken, and the Parent Mealtime Action Scale was applied to their parents. The obtained data were analyzed in SPSS 26 program. Results: It was found that the snack consumption status of children was related to the income status of the family's daily fruit and vegetable consumption (p<0.01). It has been found that animal fat restricted diet is associated with growth status in children (p<0.01). It has been determined that the children's eating situation is related to the persistent behavior of parents (p<0.05). It has been found that children who do not consume chips at all are also fed restricted animal fats in their daily diet. It was determined that bagel/cereal consumption was also excessive in children in whom rewarding was applied excessively (p<0.05). Conclusion: As a result, it was determined that school-age children's own preferences in food choices, as well as the parent's behavior and educational status, and the family's income level also have a significant impact. It is thought that it will be beneficial to provide nutrition education to parents and children in order to develop the right eating habits in school-age children and to increase the level of nutrition knowledge.

Low levels and determinants of appropriate complementary feeding practices among children aged 6–23 months from Tigray, Ethiopia: a community-based cross-sectional study

IntroductionComplementary feeding is considered appropriate when introduced timely at 6 months of age, and where it fulfils the minimum meal frequency, minimum dietary diversity and minimum acceptable diet. Sufficient evidence...

Hindrances and Enablers of Healthy Eating Behavior Among College Students in an HBCU: A Qualitative Study.

Research indicates widespread unhealthy eating habits among college students, posing long-term health risks. This study at a Historically Black College and University (HBCU) aimed to explore the perceived obstacles and facilitators to healthy eating among college students, using the social ecological model (SEM). Through focus group discussions and key informant interviews, the study identified several barriers to healthy eating, including challenges in accessing federal food assistance resources, gaps in nutrition knowledge, cost concerns, limited food variety on campus, difficulty accessing grocery stores, and a lack of cooking skills. To address these barriers, participants suggested various solutions, such as implementing cooking demonstrations, providing nutrition education, increasing food variety on campus, offering gardening opportunities, adjusting cafeteria hours for more flexibility, making fresh produce more available on campus, assisting students in accessing federal food assistance programs, and providing transportation to nearby grocery stores. The findings highlight the need for targeted interventions to promote healthier dietary behaviors among college students, particularly those attending HBCUs. By addressing the identified barriers and implementing the suggested solutions, initiatives can be developed to support students in making healthier food choices, ultimately reducing long-term health risks associated with unhealthy eating habits.

Determinants of Nutritional Status of Pregnant Women at Njoro Sub County Hospital, Nakuru County, Kenya

Globally, maternal nutrition is an essential aspect of every pregnant woman’s life. Proper maternal nutrition during prenatal and post-natal periods has been shown to reduce the risks of maternal and infant complications. Pregnant women who have not achieved optimal nutrition are at higher risk of experiencing poor pregnancy outcomes. In many countries around the world, Kenya not an exception, the nutritional status of women is unacceptably poor, far too many women cannot access the nutrition services they need for optimal health. Therefore, the current study aimed at establishing the determinants of nutritional status of pregnant women at Njoro Sub County Hospital, Nakuru County, Kenya. The study used descriptive survey research design. A total sample of 80 pregnant women attending prenatal clinic at Njoro Sub County Hospital, Nakuru County was selected using simple random sampling technique. Data was collected through questionnaires to establish determinants of nutritional Status of pregnant women at Njoro Sub County Hospital. Descriptive statistics was used to analyze data. The result of the study reveals that the determinants of nutritional status of the respondents were maternal education, level of income, land ownership and crop farming. The findings show that the overall nutritional knowledge of the respondents was 33% high, 53.3% moderate and 13.3% low. Secondly, results indicate that a majority (90%) of pregnant women attending ANC at Njoro Sub County Hospital had good nutrient adequacy (>5 food groups) with only 10% having nutrient inadequacy. Thirdly, findings show that the nutritional status of the pregnant women was very good, standing at 96.7 % (MUAC above 23cm). The study recommends that health care workers should create awareness by providing nutrition education on the importance of optimal maternal nutrition, both to the baby and the mother. Secondly, Pregnant women who have financial difficulties need to be identified and support provided for them in terms of nutritious food. Finally, community health volunteers need to have a record and keep track of all pregnant women in the community to ensure that they seek early antenatal services.

Assessing the Relationship Between Medical School Nutrition Education and Residents’ Confidence in Providing Nutrition Education to Patients

Assessing the Relationship Between Medical School Nutrition Education and Residents’ Confidence in Providing Nutrition Education to Patients

Enhancing Nutritional Status and Addressing Micronutrient Deficiencies: Evaluating the Impact of Workplace Nutrition Program on Female Workers in Vietnam.

This randomized controlled clinical study aimed to assess the effectiveness of a nutrition intervention program for non-pregnant female workers in Vietnam. A total of 500 female workers were randomly assigned to the intervention and control groups. Participants in the intervention group were provided nutrition education, personalized specific dietary, and received oral nutrition supplements (ONS)-which contained multi-minerals and vitamins according to recommendations for adults for a duration of 12 wk, while participants in the control group received only nutrition education. The result shows the percentage of malnutrition by BMI in the control group rose from 15.6% to 21.3% after 12 wk; the figure for counterpart experienced a remain unchanged (p<0.05). Additionally, the mean of serum zinc in the intervention group significantly increased from 49.0±21.2 μg/dL to 53.6±19.5 μg/dL after 12 wk. Moreover, the intervention group demonstrated significant increases in serum iron and total serum calcium levels (p<0.05), with from 13.9±5.6 μmol/L to 15.3±5.8 μmol/L, and from 2.36±0.15 mmol/L to 2.4±0.09 mmol/L, respectively. The participants of the intervention group were more likely to have higher total serum calcium (Coef=0.04, p<0.05), serum iron (Coef=1.99, p<0.05), and serum zinc (Coef=18.9, p<0.05), which presents a reduce micronutrient deficiency. In conclusion, workplace nutrition interventions effectively mitigate micronutrient deficiencies and improve the nutritional status of female workers.

Telegram Chatbot as DASH Diet Education Media for Employees

Hypertension and prehypertension are a unity of diseases caused by various risk factors that can be experienced by employees. A diet known for patients who have high blood pressure is the DASH diet with one of the efforts to prevent the incidence of hypertension is through education. Research objectives: Determine the effect of providing nutrition education through Telegram Chatbot on increasing knowledge of the DASH diet in employees with hypertension. This type of research is Quasi Experimental research. Pre-test and post-test research design with control group design. Results of study, the number of male respondents was more, namely 18 people (58%), compared to female respondents, as many as 13 people (42%). The average post-test score was greater at 92.12, while the pre-test was 70.61. The difference between the average pre-test and post-test was 21.51. The results of the t-test analysis obtained a p-value of 0.000 (less than 0.05). Conclusions: There is an influence of Telegram Chatbot media on changes in DASH dietary knowledge in employees with hypertension in Padukuhan Purbosari.

Nutritional care for cancer patients: are we doing enough?

Malnutrition is associated with higher rates of surgical complications, increased anticancer treatment toxicities, longer hospital stays, higher healthcare costs, poorer patient quality of life, and lower survival rates. Nutritional support has been shown to improve all of these outcomes. However, the nutritional care of cancer patients is still suboptimal and several issues remain unresolved. Although the effectiveness of nutritional support depends on the timeliness of intervention, assessment of nutritional status is often delayed and perceived as unimportant. When diagnoses of malnutrition are made, they are rarely recorded in medical records. Hospitals lack medical staff dedicated to clinical nutrition, making it difficult to integrate nutritional care into the multidisciplinary management of cancer patients. Outside the hospital, nutritional support is hampered by heterogeneous reimbursement policies and a lack of adequate community nutrition services. In addition, an increasing number of patients are turning to potentially harmful "anti-cancer" diets as trust in medicine declines. Adopting mandatory nutrition screening, monitoring quality of care metrics, providing nutrition education to care providers, and implementing telehealth systems are some of the most urgent interventions that need to be established in the future.

Efektivitas Konsumsi Jus Bayam Merah Dan Jus Tomat Terhadap Peningkatan Kadar Hemoglobin Pada Ibu Hamil Trimester III Di Klinik Kita Grogol Depok Tahun 2023

Anemia in pregnancy is a condition where the hemoglobin level of a pregnant woman is below 11 g/dl. The high rate of anemia in third trimester pregnant women at Kita Clinic Depok is a health problem that needs attention. One non-pharmacological effort to increase hemoglobin levels is to consume red spinach juice and tomato juice. This research uses a Quasy Experiment design, with a Two Group Pretest Posttest Design. The samples in this study were pregnant women in the third trimester who experienced mild anemia, of which 15 pregnant women were given red spinach juice and 15 pregnant women were given tomato juice for 7 days. The sampling technique used was Purposive Sampling. Based on the research results, it shows that from pretest data the average hemoglobin level of pregnant women before being given red spinach juice was 10.1 gr/dl, whereas before being given tomato juice the average hemoglobin level of pregnant women was 10.2 gr/dl. In the posttest data, it was found that the average hemoglobin level of pregnant women after being given red spinach juice was 11.1 gr/dl, whereas after being given tomato juice the average hemoglobin level of pregnant women was 11.2 gr/dl. The results of the paired sample T-Test show that the value (p-value 0.000 &lt; 0.05) states that the Ha hypothesis is accepted and Ho is rejected. There is effectiveness between the consumption of red spinach juice and tomato juice in increasing hemoglobin levels in pregnant women in the third trimester at Kita Grogol Depok Clinic in 2023. Collaboration is needed with specialist obstetricians and gynecology (Obgyn) and midwives providing nutrition education for pregnant women or counseling with provide information about the importance of foods containing iron and carry out routine checks to monitor hemoglobin levels to prevent pregnancy anemia.

Celebrating Australian native foods through hospital foodservices: Engaging patients, staff and the broader community

Objective: The modern Australian diet is largely characterised by too few fruits and vegetables and too many discretionary foods. This is very different to how Indigenous Australians ate prior to colonisation. Native plants and seeds like bush tomatoes, warrigal greens, Kakadu plum and wattleseed are not common features of the contemporary Australian diet. We developed an initiative to incorporate native plants and seeds into a hospital inpatient menu to normalise their use and provide nutrition education to patients, staff and the community of the nutrition and sustainability benefits of native ingredients. Design: Between May and August 2022, the Chef’s Special menu (for privately funded patients) featured Australian native ingredients in all dishes. The nutritional benefits of native foods were communicated to patients through a printed brochure delivered with the menu, to foodservices staff through in-service training, and to the broader community through social media. Setting: Urban hospital in Brisbane, Australia. Method: Data were collected on acceptability, engagement and reach of the education initiative. Results: The initiative was successfully delivered, with more than 8,000 patient brochures distributed, 45 staff attending training, and social media reaching approximately 10,000 people. The most frequently ordered main meal on the menu was grilled snapper (fish) with macadamia Asian herb salad and finger lime. Conclusion: The work highlighted how the patient menu in hospital can serve as a useful tool to communicate nutrition education to patients, staff and the broader community. In addition, we reflect on the many opportunities to continue to celebrate the nutritional benefits of Australian native foods in healthcare settings.

Pengaruh Tingkat Konsumsi Zat Gizi Makro, Pengetahuan tentang Gizi dan Body Image terhadap IMT Remaja Putri di MAN 2 Manggarai

Adolescents often experience problems such as malnutrition, overweight, and micronutrient deficiencies with anemia. BMI is a method for determining the nutritional status of adolescents. An individual's nutritional status can be influenced by both direct and indirect factors. Macronutrient consumption levels, knowledge of nutrition, and body imageare related factors that affect BMI. This research aims to determine the influence of macronutrient consumption levels, nutrition knowledge, and body imageon the BMI of female adolescents at MAN 2 Manggarai. This study utilized an quantitativewith a cross-sectional design, employing purposive sampling techniques on 76 female students. The results of the study indicate a influence between fat consumption levels (p=0.022), nutrition knowledge (p=0.001), body image(p=0.044), and BMI of female adolescents at MAN 2 Manggarai. Meanwhile, protein consumption level (p=0.145) and carbohydrate consumption level (p=0.188) show no influence on the BMI of female adolescents. It is recommended to provide nutrition education, monitor nutritional status at schools, and encourage adolescents to pay more attention to their dietary intake.

Perancangan Aplikasi Edukasi Gizi sebagai Upaya Pencegahan Stunting pada Balita di Kegiatan Posyandu

Stunting is one of the issues in the health sector that is the focus of government programs. This is an urgent need for efforts to prevent stunting through nutritional education. Until now, the form of health service at posyandu is still just measuring height and weight, even though improving posyandu services can be done more than that, especially in preventing stunting through nutrition education. The service aims to improve posyandu health services. Improving services also requires tools that make it easier to provide nutrition education which will be carried out by posyandu cadres by designing an Android-based nutrition education application. The stages of implementing the nutrition education service are: (1) assisting cadres and parents so that this nutrition education can be implemented at Posyandu Melati 3 Baturejo Village and (2) creating a nutrition education application according to needs that make it easier for posyandu cadres and parents as a form of help Posyandu service facilities. The nutrition education application makes it easier for posyandu cadres and parents because the application only needs to input height and weight then the nutritional status will appear and nutrition education will appear in the form of food recommendations that match nutritional status. This application can improve health by preventing stunting.

Dietary diversity and associated factors among women attending antenatal clinics in the coast region of Tanzania

BackgroundAntenatal care (ANC) is crucial for reducing maternal morbidity and mortality, especially in low-resource settings. During antenatal care, women are provided with resources for enhancing their dietary diversity, like nutrition education and counseling. Improved nutrition knowledge influences positive nutritional behavior change, like women’s improved dietary diversity, which may increase the likelihood of a healthier pregnancy and delivery experience.ObjectiveThis study aim was to assess dietary diversity and associated factors among pregnant women attending antenatal care in the Coast region of Tanzania.MethodsThe descriptive cross-sectional study design was used to assess dietary diversity and associated factors among 338 pregnant women. A semi-structured questionnaire collected information from pregnant women on social demographic characteristics, nutrition knowledge and dietary diversity. Women were classified as having a varied diet if they had consumed at least five of the ten food groups over the previous twenty-four hours. Multivariable logistic regression analyses were used to identify predictors of dietary diversity in pregnant women.ResultsOnly 28% (95% CI: 23.5–33.1) (n = 95) of pregnant women met the minimum dietary diversity, and 18% (95% CI: 13.8–21.9) (n = 59) were considered to have a high level of nutrition knowledge. Living near a health facility (AOR = 1.77, CI 1.02, 3.06), having high nutrition knowledge (AOR = 2.58, 95% CI: 1.36, 4.89), and being pregnant for the first time (AOR = 2.44, 95% CI: 1.09, 5.44) were associated with adequate dietary diversity.ConclusionPregnant women in the study were found to have low knowledge about nutrition and inadequate dietary diversity intake. The findings underscore the need to improve nutrition knowledge provision in antenatal clinics by emphasizing the importance of a diversified and high-quality diet. Healthcare providers in antenatal care clinics should consistently provide nutrition education and counseling to pregnant women and promote their diversified food consumption. Such knowledge may eventually promote healthier pregnancy and child development by curbing the nutritional deficiencies experienced during pregnancy.

Effect of nutrition education on improving dietary diversity of children aged 6–23 months in Horo district, Oromia region, Ethiopia

BackgroundUnmet minimum dietary diversity (MDD) feeding practices in poor nations place children at high risk of undernutrition and its related effects, which are far-reaching and difficult to correct later in life. ObjectiveThis study aimed to assess the effect of maternal nutrition education and another determinant on the dietary diversity of children aged 6–23 months. MethodsA community-based cluster randomized trial study design was conducted from July 2019 to January 2020 in the Horo district. Twenty-three kebeles were assigned to two clusters. From two clusters, two kebeles were selected by simple random sampling. Two kebeles were assigned as intervention (150) and control (150) groups by the lottery method, at the end of the line as intervention (139) and control (137) groups. Simple random sampling techniques were used to select the study subjects. The nutrition education intervention, which lasted three months and consisted of eight sessions, was given to the intervention group, which was made up of mothers and other caregivers of children aged 6–23 months.Data entry into Epi-data and analysis were done using IBM SPSS version 26 computer software. At a 95% confidence level, values with P ≤ 0.05 were considered statistically significant. B-ivariable and multivariable conditional fixed-effect logistic regression analyses were done to identify the determinants of the dietary diversity score. Variables with a p-value of less than 0.05 were considered statistically significant. The crude odds ratio (COR) and adjusted odds ratio (AOR) were used to describe the strength and direction of the association. ResultThe result was that the proportion of children with a good dietary diversity score was 52 (34.7%) and 40 (26.7%) in the control group and intervention groups at baseline, respectively. Household food security [AOR = 4.06, 95% CI: (2.45, 6.73] and being in the intervention group [AOR = 1.90, 95% CI: (1.10, 3.29] were both positive predictors of the dietary diversity score, while maternal age (35–45 years) was a negative predictor. ConclusionAt baseline, a high proportion of children aged 6–23 months did not receive the World Health Organization's minimum dietary diversity recommendation for both groups. The consumption of animal sources and vitamin-A-rich fruits and vegetables was poor among both groups. At the end of the day, after nutrition education, the dietary diversity score improved in the intervention groups but not in the control groups. New strategies and programs should be made at all levels to improve childhood nutritional status. This includes providing nutrition education for mothers aged between 35 and 45 years old.

Dietary preferences and quality of life among dialysis patients in Pune: a cross-sectional study

BackgroundTo assess the dietary preference and quality of life among dialysis patients in Pune.MethodThis cross-sectional study was conducted among 127 dialysis patients aged 18–70 through a one-on-one interview to record data on demographic, biochemical, diet preference, and quality of life. The anthropometric and biochemical parameters were recorded with the help of patient reports from the four dialysis centers. A kidney disease quality of life questionnaire was used to assess the quality of life.ResultThe mean age of the dialysis patients was (49.1 ± 12.9), comprising of males (104, 81.9%). (63, 49.6%) of the participants belonged to the normal weight category, followed by the underweight category. No association was noted between diet preference and quality of life, but a significant difference between BMI and personal appearance was observed. Serum calcium levels were highest (64.29 ± 1.0) in individuals in the high category of the effect of kidney disease compared to low serum calcium levels (20.89 ± 14.71) in the low category of the same.ConclusionThe present study found that diet preferences were affected due to diet restrictions, but their association with quality of life was not significantly proven. The mean for the disease burden was the lowest, implying poor quality of life among dialysis patients. Therefore, providing nutrition education and counseling for dialysis patients is crucial. A detailed dialysis care plan must address all patient requirements, including medication, dietary changes, modifications, and malnutrition screenings.

Positive Program Evaluation and Health Maintenance among Post-Metabolic and Bariatric Surgery Patients Following a 6-Week Pilot Program

PurposeDespite lifestyle changes and medication therapies, weight loss is difficult to maintain. Metabolic and bariatric surgery (MBS) is an effective route for significant weight reduction. However, post-operation there are limited opportunities to support weight loss maintenance. The following study aimed to pilot test a 6-week, 6-session nutrition and support program for post-MBS surgery patients.Materials and MethodsA 6-week post-MBS pilot nutrition and support program was developed to test feasibility and acceptability. Participants completed a baseline survey that included demographics, weight changes, success post-surgery, and self-efficacy of leading a healthy lifestyle. Weight change, percent total weight loss, self-efficacy, and program evaluation measures were assessed.ResultsParticipants (n = 18) were recruited from a local MBS clinic, predominately female (88.9%), non-Hispanic white (94.4%), received sleeve gastrectomy surgery (100%), and were 2–3 years post-operation (44.4%). Eight of the 18 participants attended the in-person sessions, serving as the intervention group. Both weight loss over and behavioral variables remained stable for both groups across the 6 weeks with no significant differences from pre to post program (p > 0.05). For program evaluation, intervention participants “agreed” or “strongly agreed” with 10 of 11 program satisfaction measures.ConclusionFollowing the program, weight loss was maintained among both intervention and control groups. Intervention feedback indicated that the program’s approach to provide nutrition education and support was successful and acceptable. Future enhancement of the intervention should include a broader multidisciplinary approach, longer intervention period, and intentional recruitment of participants with a weight regain.Graphical

Impacts of people at-risk of either cow milk allergies or lactose intolerance on their daily calcium intake and bone mineral density.

People who are at risk of either cow milk allergies or lactose intolerance may need to avoid consuming milk and milk products, which are well-known abundant sources of calcium (Ca). This limitation in calcium intake could affect bone health. Currently, there is limited knowledge on the impact of avoiding the consumption of milk and milk products on the daily Ca intake and bone mineral density (BMD) of people at risk of cow milk allergies. This study aimed to investigate the differences between the amount of Ca intake and BMD values between people who are at risk of cow milk allergies and those who are not. A total of 80 participants were recruited, and further divided into two groups, the at-risk cow milk allergies (AR) group (n = 40) and the normal (NOR) group, using the cow milk allergies and lactose intolerance screening questionnaire. The anthropometric assessment, body composition analyses, 3-day dietary record, and bone mass density (wrist and ankle bones) measurement of all participants were collected using the dual x-ray absorptiometry (DEXA) technique to compare the differences of variables between the two groups. The participants in the AR group presented a significantly lower amount of Ca intake (317 mg/day) than those in the NOR group (623 mg/day) (p < 0.05). The bone mineral density (BMD) parameters indicated that the NOR group presented significantly higher T-scores and BMD values of the wrist (T-score = -0.27 and BMD = 0.57 g/cm2) and ankle (T-score = -0.01 and BMD = 0.59 g/cm2) bones when compared with the AR group (T-score = -1.96 and BMD = 0.48 g/cm2 for the wrist bone, and T-score = -1.18 and BMD = 0.47 g/cm2 for the ankle bone) (p < 0.05). In addition, the results indicated significantly positive correlations between the amount of Ca intake and the T-scores and BMD values of both the wrist and ankle bones among all participants (p < 0.05). In this responding sample, participants at risk of cow milk allergies experienced a significantly negative impact on the amount of Ca intake and BMD values. Professionals in nutrition and dietetics should provide nutrition education and strategies that can enhance the Ca intake among this population to help them meet the daily Ca intake recommendation, ultimately leading to better bone health.

EFEKTIVITAS PEMBERIAN COOKIES TAPE KETAN HITAM DAN EDUKASI GIZI TERHADAP PENURUNAN BERAT BADAN PADA REMAJA GEMUK

Black glutinous tape contains anthocyanins and has antioxidant activity as well as fiber. Consumption of black glutinous tape at least &gt;11.5grams a day can prevent the occurrence of metabolic syndrome. One of the components of metabolic syndrome is the accumulation of fat around the waist (central obesity). The study aimed to determine the effectiveness of giving black glutinous rice tape cookies and nutritional education on weight loss in obese adolescents. The research design used quasi-experiments before and post-test two groups, by comparing the change in body weight between subjects who were given black tape cookies and subjects who were given nutrition education. The research was conducted in August-September 2017 at SMAN 2 and 3 Cimahi. The population is all students who are obese based on the BMI/U indicator of a Z score value of&gt;+1. The minimum sample size in each group was 21. The study showed that there was an average weight decrease in the group given black glutinous rice tape cookies (0.53+1.41kg) and in the group given nutrition education (0.43+1.40kg). Based on statistical tests, there was no difference in weight before and after the intervention (p&gt;0.05). Giving black glutinous rice tape cookies and providing nutrition education for one month to obese teenagers can lead to weight loss, but this has not been statistically proven. Further research is needed on the provision of sticky rice tape cookies with various weights and with a longer period of time so that the impact of weight loss on obese teenagers can be observed.