Vegetable Side Dishes Research Articles

The Effect of Nutritional Counseling with Booklet Media on Food Waste in Hypertension Patients at Praya Regional Hospital

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.

External Faktor Eksternal Berpengaruh dengan Sisa Makanan (Nabati dan Sayur) pada Diet Makanan Biasa dan Lunak di RSUD Harapan dan Doa Kota Bengkulu

Background: Research data from Harapan and Doa Hospital in 2019 showed that the remaining vegetable protein increased to 27.61% and vegetables 56%. This rate still exceeds the minimum hospital service rate for food waste, which is ≤ 20%. Purpose of the study was to examine external factors that affect the remaining plant and vegetablefood in the diet of ordinary and soft foods as well as an overview of external factors at Harapan and Doa Hospital, Bengkulu City. 
 Method: Cross sectional design with the type of analytic survey research used in this study with a sample of 34 respondents. 
 Results: In the remaining vegetable side dishes, timeliness of feeding with a p-value of 0.648, food taste (0.182) and the attitude of the serving staff (0.487) which means that H0 failed to be rejected (> 0.05). For leftover vegetable food, the timeliness of feeding with a p-value of 0.647, the atmosphere of the caring environment (0.541) and the attitude of the serving staff (1.000) which means that H0 failed to be rejected (> 0.05). 
 Conclusion: There is a relationship between the appearance of food and the consumption of food from the outsidewith vegetable and vegetable side dishes.es.

Gambaran Pola Makan Remaja dan Status Gizi di SMA Swasta Katolik Budi Murni 2 Medan Tahun 2023

Background: Nutritional status is a condition caused by a balance between the intake of nutrients from food with the needs of nutrients needed for the body's metabolism. Nutritional status in adolescents often experience food intake, causing nutritional imbalances in the body. Adolescents who are malnourished will cause the body's immune system to become weak so that it is susceptible to disease, especially the risk of infectious diseases and non-communicable diseases. Imbalance of food consumed with the needs in adolescents can cause nutritional problems, both undernourished and overnourished. Based on an initial survey of adolescents at Budi Murni 2 Catholic Private High School Medan, it was found that the nutritional status was less than 20%. Objective: This study aims to determine the picture of adolescent diet with nutritional status at Budi Murni 2 Catholic Private High School Medan in 2023. Methods: This study was descriptive with a cross-sectional design. The population is 425 people, with a sample of 70 people, using simple random sampling techniques. Data collection using interview and observation techniques using questionnaires. Results: The results of the study found that the diet of adolescents staple foods with sufficient categories was 62.9%, animal side dishes in the sufficient category by 67.1%, sufficient vegetable side dishes by 68.6%, sufficient vegetables by 51.4%, sufficient fruits by 51.4%, more snacks by 50.0% and sufficient drinks by 62.9% while the nutritional status of the normal category was 58.6%. Conclusion: It is expected that adolescents can regulate a good and regular diet by eating three times a day and consuming staple foods, side dishes, vegetables, fruits and water in a balanced manner.

Demonstration of Simple and Elite Balanced Menu to Increasing Immunity During the Covid-19 Pandemic

A balanced menu is a meal menu consisting of rice, animal side dishes, vegetable side dishes, vegetables and fruits in one meal. This community service aims to provide examples of a balanced menu and maintain a balanced diet as an effort to increase endurance in the midst of the Covid 19 pandemic. This activity is carried out through demonstration methods, giving leaflets, and discussions. The activity participants were the elderly at the Veteran ABRI Housing in Medan Estate Deli Serdang Regency with a total of 20 participants. The balanced menu being demonstrated is a simple and elite balanced nutrition menu, which aims to adjust to the economic conditions of the local community. The results of the activity showed an increase in participants' knowledge about a balanced menu. Before the activity the number of participants who had good knowledge was 16% and after the activity there were 62% of participants who had good knowledge.

Perbedaan Pola Konsumsi Asupan Zat Gizi dan Status Gizi Siswa SMAIT Al Uswah Surabaya Yang Tinggal di Asrama dan Non Asrama

Adolescence is a period of nutritional vulnerability caused by changes in lifestyle, eating habits, and physical activity. This study aims to determine the differences in consumption patterns, nutrient intake and nutritional status of SMAIT Al Uswah Surabaya students who live in dormitories and non-dormitories. This study applied a cross sectional research design involving 80 respondents, including 40 dormitory students and 40 non-dormitory students. Samples were selected using purposive sampling technique with statistical analysis of Mann Whitney test. Consumption patterns were measured through interviews using the food frequency questionare (FFQ), nutrient intake was measured through interviews using the 3x24 hours food recall questionnaire, and nutritional status measured through direct measurement of body weight and height. The results showed 1) There were differences in consumption patterns in staple food groups, animal side dishes, and fruits; while there were no differences in consumption patterns in vegetable side dishes and vegetables between dormitory and non-dormitory students of SMAIT Al uswah Surabaya. 2) There are differences in the intake of nutrients in the energy, protein, carbohydrate, vitamin A, vitamin C, iron, and zinc groups between boarding and non-dormitory students of SMAIT Al uswah Surabaya; while there are no differences in the intake of nutrients in the fat, vitamin B9, and calcium groups between boarding and non-dormitory students of SMAIT Al uswah Surabaya. 3) There are differences in the nutritional status of boarding and non-dorming students at SMAIT Al uswah Surabaya. The conclusion of this study is that there are differences in consumption patterns, nutrient intake, and nutritional status of SMAIT Al Uswah Surabaya students between those who live in dormitories and non-dormitories.

The genus Cratoxylum: traditional use, phytochemistry and pharmacology.

The genus Cratoxylum contained medicinal herbs, which are widely distributed in South-East Asia and China. Plants of this genus were consumed as a vegetable side dish, a spice, an ingredient in soup, or a substitute for tea, as well as they are traditionally appropriate for various diseases such as fever, cough, flu, diarrhoea, etc. The most aims of the current review are to highlight the ultimate information about the traditional use, phytochemistry and pharmacology of Cratoxylum medicinal plants. The relevant literature data of Cratoxylum species have been gathered from Google Scholar, Sci-Finder, Web of Science, Science Direct and various journal websites. The most meaningful keyword 'Cratoxylum' was used in combination or alone in the search for references. More than 150 reports have been retrieved from the search, completely written in English. Most of them are phytochemical and pharmacological studies, which determined the isolations of 277 metabolites. Xanthone derivatives (205 compounds, 74%) are essential, followed by other chemical classes such as flavonoids, anthraquinones, triterpenoids, benzophenones, phytosterols and tocopherols. Cratoxylum constituents possessed complexed pharmacological activities, including antioxidant, antibacterial, anti-inflammatory, antidiabetic, antihypertensive, antimalarial, antiviral, antiamoebic, protein tyrosine phosphatase 1B inhibitory, neuroprotective, hepatoprotective and gastroprotective activities, especially in terms of anticancer.

Lifestyle behaviors that reduce food and fat intake in patients with type 2 diabetes within 3months of diagnosis lead to a reduction in the HbA1c level after 12months.

It is important to provide "Diabetes Self-Management Education and Support," the ongoing process of facilitating the knowledge, skills, and ability necessary for diabetes self-care, immediately after diagnosis. In this 12-month (12M) longitudinal observational study, outpatients within 3months of their first diagnosis of type 2 diabetes mellitus (T2DM) were surveyed at baseline (BL) and 12M using a self-administered questionnaire used in the "Lifestyle Intervention Support Software for Diabetes Prevention" and medical record survey. To explore factors associated with the change extent in HbA1c level during the 12M post-diagnosis, hierarchical multiple regression analysis was performed with sex, age, HbA1c level at BL, medication in the first 12M post-diagnosis, and lifestyle behaviors related to diet and exercise therapy as independent variables. The HbA1c level of the 89 participants was 8.4% ± 2.2% at BL and 6.7% ± 1.0% at 12M. "ND06 I add milk to coffee or tea (reverse item)" (β = -0.110, p = 0.015), "RD15 I eat vegetable dishes such as a vegetable side dish and/or a vinegar or pickle dish" (β = 0.151, p = 0.003), "ND02 I eat until I feel full (reverse item)" (β = -0.115, p = 0.024), and "RD14 I select udon or soba instead of Chinese noodles in soups" (β = -0.113, p = 0.007) were associated with the change extent in the HbA1c level during the 12M post-diagnosis. Overall, it may be useful to support patients with T2DM early post-diagnosis to improve lifestyle behaviors associated with the extent of change in HbA1c level during the 12M post-diagnosis.

Pengaruh Modifikasi Resep Lauk Nabati Diet Lunak terhadap Kesukaan dan Sisa Makanan Pasien RS D

Background: Food acceptance is influenced by several factors, including the appearance of the food and the taste of the food. Food acceptance can be used as an indicator of success in providing food in hospitals and as a benchmark in achieving and fulfilling service standards. One of the efforts to achieve this success is through recipe modification, namely increasing the diversity of dishes, increasing the nutritional value of dishes, and increasing consumer acceptance of food. Objective: This study aims to determine whether there is an effect of modifying the recipe for soft diet vegetable side dishes on the preferences and food waste of patients at D Hospital. Method: Research in institutional nutrition with quantitative research with a quasi-experimental study. By using a group pre-test and post-test. The respondents of this study were patients with a soft diet at RS D. Results: there was an effect of modifying the recipe for the vegetable side dish of soft tempeh on the preference of the vegetable side dish of tempeh with a p-value (<0.05), namely: shape, serving, aroma, taste, and temperature, there was an effect of modifying the recipe for vegetable side dishes tofu soft diet on the preference for side dishes of vegetable tofu with p-value (<0.05), namely: color, presentation, seasoning, taste, and temperature. There was an effect of recipe modification on the remaining side dishes of soft diet tempeh with p = 0.001. There was no effect of recipe modification on the remaining side dishes of soft diet tofu with p = 0.204. Conclusion: there is the effect of modifying the recipe for the vegetable side dish of soft diet tempe on preference; there is the effect of modifying the recipe for the vegetable side dish of soft diet tofu on preference. There is an effect of modifying the vegetable side dish recipe on the leftovers, and there is no effect of modifying the tofu side dish recipe on the leftovers.

Hygienic Assessment of Contemporary Nutrition of Schoolchildren at Home

Background: Properly organized nutrition of school-age children and adolescents is an important prerequisite for their health maintenance. In the context of digitalization of education, given the pronounced physical inactivity, in-home eating develops and forms new eating habits affecting the consumption of breakfasts and lunches at school and at home. Modern schoolchildren do not follow a daily routine or a regimented diet; they often overeat or undereat and refuse unfamiliar foods not eaten at home but served for school meals, thus reducing their daily nutrient intake critical for normal growth. Under modern educational conditions, both school catering and the analysis and timely correction of the dietary pattern of schoolchildren at home, bearing in mind the continuity of home and school nutrition, are important for proper child development. Objective: To assess nutrition of modern schoolchildren at home. Materials and methods: To establish home food preferences, a survey of first to eleventh grade students and their parents was conducted in 2018–2021 based on a self-administered questionnaire specially developed in the light of principles of a healthy diet recommended by the World Health Organization. The form contained questions about the children’s diet, eating schedule, breakfasting, and consumption of fruit, fish, side dishes, soups, and confectionery. Results: The findings showed that the regular diet of students of all grades lacked a whole number of recommended dishes while high school students rarely ate breakfast at home and had fewer vegetable side dishes, soups and porridges in their diet than the younger children. Only 69.5 % of the respondents reported having regular breakfasts at home on school days. The percentage of such respondents was significantly lower among high school students (p < 0.05), which could be attributed to lower parental control and greater independence of adolescents in this age group. The survey showed that 16 % of ele- mentary school children did not have breakfast at home, but this rate decreased significantly to 8.5 % among fifth to eighth graders (p < 0.05). Conclusion: Nutrition of schoolchildren at home shall be corrected and improved. A competent choice of healthy foods requires food literacy interventions as a promising strategy for educating both parents and children. Previously formed and newly acquired eating habits shall be taken into account when developing a diet for children.

Prevalence of Anemia and Correlation with Knowledge, Nutritional Status, Dietary Habits among Adolescent Girls at Islamic Boarding School

Background: Anemia is a globally public health problem, including in Indonesia (22.2%) and it has negative health impacts. Adolescent girls have high risk of anemia. Previous studies reported that adolescent girls at islamic boarding school had low food intake and poor knowledge about nutrition in preventing anemia. Objectives: To assess the prevalence of anemia and to analyze association between knowledge, nutritional status, and dietary habits and anemia in adolescent girls. Materials and Methods: A cross-sectional study was conducted in November 2020 among adolescent girls at islamic boarding school in Semarang. A total of 162 respondents were selected by cluster sampling. Anemia was determined by measuring the hemoglobin level in the blood by Cyanmethemoglobin method. Knowledge and dietary habits were collected through questionnaires. Nutritional status was assessed by measuring weight and height, then classified by body mass index for age using WHO Anthro. Bivariate and multivariate logistic analysis were used to test hypothesis and it was significant if p<0.05. Results: The prevalence of anemia was found to be 17.3%. In the bivariate analysis, overweight was more likely to have anemia (p=0.044). There was no association between father’s education, mother’s education, knowledge, frequency of staple food, breakfast habits, consumption of animal side dishes, consumption of vegetable side dishes, consumption of sweet tea and anemia. Mulitvariate model showed that overweight (OR=3.658; 95%CI=1.224-10.932; p=0.020) and good knowledge (OR=3.652; 95%CI=1.221-10.922; p=0.020) were significant associated with the anemia.Conclusion: Nutritional status and knowledge were significantly associated with anemia among adolescent girls.

POLA KONSUMSI MENU SEHARI-HARI MAKANAN POKOK PEREMPUAN KELUARGA MISKISN KOTA MALANG

The purpose of this study was to determine the type of daily food including staple foods, side dishes, vegetables, and chili sauce as a complement consumed by women from poor families in Malang City as the data underlying further research to improve nutrition. This study uses a survey method in the form of questionnaires, interviews and developments. The results showed that the description of the staple food menu that is usually consumed by poor women in Malang City includes a variety of traditional Malang dishes consisting of staple foods, animal side dishes, vegetable side dishes, and vegetables. The staple foods that are widely consumed are white rice and empok rice. Side dishes consist of animal side dishes and vegetable side dishes derived from nuts and their processed products (tempe, tofu, jes). Vegetables are also called "Don't" such as don't clear, don't sweet, anoint, kuluban, lodeh. Complementary food as fresh, cooked chili sauce and crackers. Food ingredients that are widely used include rice, cassava, corn, various vegetables such as carrots, cabbage, spinach leaves, kale, various animal ingredients, namely beef, chicken, fish, and ducks. The presentation of daily dishes is simple according to the time of the meal

Overview of Usual Food Leftovers in Inpatients at the Jailolo Regional General Hospital, West Halmahera Regency

Hospital nutrition services are part of a complete health service. Each hospital provides nutritional services, not only providing food for patients and staff, but the most important thing is the provision of food that meets the needs of human metabolism for recovery during treatment. Food waste is the amount of food that is not eaten or not consumed by the patient. The purpose of this study was to determine the type of food and the amount of leftover food that was not consumed by patients who received regular food at the Jailolo Hospital. The type of research used is descriptive with sampling using purposive sampling as many as 20 respondents. The results showed that of the 20 respondents using the Comstock method, the average patient leftover food left a lot (> 20%) in the staple food type 40%, animal side dishes 35%, vegetable side dishes 30%, vegetables 30% and fruit 40%. Based on the results of the study, it can be concluded that most of the respondents still left a lot of food and it is recommended for nutrition installations to improve the quality and taste of the food served so that there is no more food left.

여대생의 편의점 편의식 이용 빈도가 식사의 질에 미치는 영향: 성인을 위한 영양지수 활용

In this study, we examined the relationship between the frequency of using convenience food from convenience stores and the quality of the diet of women’s university students using the Nutrition Quotient for Korean adults (NQ). The subjects were 314 students from the women’s university in Gyeonggi-do. They were divided into three groups according to the frequency of using convenience food from convenience stores: < 1 time/week (L group), 1-3 times/week (M group), and ≥ 4 times/week (H group). Evaluation of quality of the diet according to the frequency of using convenience food, indicated that the higher the frequency of convenience food use, the lower the NQ grade. In the diversity factors, the M group had the highest number of respondents stating that they consumed two vegetable side dishes, excluding kimchi, while the H group had the highest percentage of respondents consuming one. The results of examining the moderation factors showed that as the frequency of using convenience food increased, the frequency of eating ramen, fast food, sweet and greasy bread, and processed drinks increased. In addition, the higher the frequency of using convenience food, the more food, delivery food, and late-night snacks were consumed. Finally, analysis of the dietary behavior factors revealed that hand washing before food intake was the highest in the M group, and the frequency of exercise for more than 30 minutes was significantly lower in the H group than in the L and M groups. Therefore, it is necessary to develop a nutrition education program using a range of media to establish proper dietary and lifestyle habits for university students.

Switching up sides: Using choice architecture to alter children's menus in restaurants

U.S. children's frequent consumption of restaurant foods has been associated with low vegetable consumption. Use of choice architecture in restaurants has been shown to increase children's orders of healthy sides, but what children consume when healthy sides are included is unknown. The purpose of the present study was to investigate whether altering the choice architecture of children's meals by restructuring the menu, using optimal defaults and vice-virtue bundles, would impact ordering of side dishes and consumption of a vegetable side dish during a restaurant meal. Families with a child between 4-8y attended three dinners at a university-based restaurant. Children's meals included choice of entree (macaroni-and-cheese or chicken tenders) and default side: all carrots (150 g; Menu-1), small fries (50 g)/large carrots (100 g; Menu-2), and small carrots (50 g)/large fries (100 g; Menu-3). Participants could opt-out of the default side for: only fries (Menu-1) or only fries or carrots (Menus-2/3). All foods were pre- and post-weighed to determine consumption. Descriptive statistics examined children's ordering behavior. Repeated measures ANOVA examined differences in consumption of study foods. A paired samples t-test examined differences in french fry consumption (Menus-2/3). Forty-eight children (6.2 ± 1.3 years; 25 male) participated. Most children remained with the default side (Meal-1: 90%; Meal-2: 88%; Meal-3: 85%). Significant differences were seen in children's consumption of french fries (t = −2.57, p = .014) where children ate more during meal 3 compared to meal 2. There were no significant differences in carrot consumption. Use of optimal defaults led to increased orders of healthy sides and steady consumption across the meal conditions. However, use of an optimal, vice-virtue bundle led to a decrease in consumption of french fries. Further investigation of optimal default use on children's menus is warranted.

Consumption Analysis of Children with Lack Nutrition at the Patient Health Center

The number of malnutrition toddlers still exceeds the minimum number set on a national scale in Indonesia. Malnutrition occurs because of the lack of diversity in food consumption and fulfillment of energy and macronutrients in the consumption. The purpose of this research was to determine the diversity of food consumption and the level of fulfillment of energy consumption in malnutrition toddlers. The method in this research is the descriptive-analytical method with a quantitative research approach. The sampling technique uses total sampling, which includes all members of the population as samples. Diversity of consumption and level of energy fulfillment were obtained by interview using food frequency questionnaire and food recall 2x24 hours. The results of the research based on the diversity of consumption showed that the types of food commonly consumed by toddlers were rice (staple food); eggs, chicken, and fish (animal side dishes); tofu and tempeh (vegetable side dishes); spinach and carrots (vegetables); and papaya and banana (fruits). Based on the results of research on the level of energy fulfillment, as many as 39 toddlers have a deficit in energy consumption, 13 toddlers have a protein consumption deficit, 32 toddlers have a fat deficit, and 25 toddlers have a carbohydrate deficit. Recommendations in this research are addressed to the hospital to conduct outreach activities regarding knowledge of the diversity of food consumption and nutrients in foodstuffs.

Gambaran Sisa Makanan Biasa Yang Disajikan Diberi Garnis Dan Tidak Diberi Garnis Diruang Vip Rsud Undata Provinsi Sulawesi Tengah

The hospital is one of the health service industries which initially only carried out activities and recovery. However, with the development of science and technology, hospitals tooIncreasing efforts to improve service quality. The purpose of This research is to see the overview of the usual leftovers that are served given garnish and not given garnish in the VIP room of Undata Hospital Palu, Central Sulawesi Province. This research method is descriptive. The results obtained were 6 respondents for the food given Garnish, of the 6 respondents there is no leftover.While 6 respondents for food that was not given garnish, out of 6 respondents only 1 respondent whose were not leftover and 5 respondents had leftovers (staple food, animal side dishes, vegetable side dishes, vegetables).

PENYULUHAN MENU SEIMBANG DAN MANFAAT TABLET BESI SEBAGAI UPAYA MENCEGAH KEJADIAN ANEMIA PADA REMAJA PUTRI SMA DI KECAMATAN SUKAWATI KABUPATEN GIANYAR

The aim of community service is that high school youth after attending counseling can increase knowledge about balanced menus and the benefits of iron tablets in an effort to prevent anemia. Increasing the value of pre-test-post-test the level of knowledge about the balanced menu and the benefits of target iron tablets (blood-added tablets) at SMKN 1 Sukawati ranged from 0.0-50.0 with an average of 16.5 (SD = 11.39), whereas in SMAN 1 Sukawati ranged from 0.0-58.3 with an average of 32.1 (SD = 16.51). Based on a paired test statistical analysis it turns out that the pre-test value of the level of knowledge is significantly different compared to the value of the post-test (p = 0,000), which means the counseling method provided is effective for increasing target knowledge about balanced menus and the benefits of iron tablets. In practice the balanced menu is generally good because it meets the principle of a balanced menu. The menu type is good, namely consumption for lunch consisting of staple foods, animal and vegetable side dishes, vegetables and fruit. The number of menus selected still needs attention, especially the amount of vegetables and rice.

品種との関わりからみた野菜の副食(おかず)の地域的多様性とその変化 ―ツケナ・ハクサイを中心に―

品種との関わりからみた野菜の副食(おかず)の地域的多様性とその変化 ―ツケナ・ハクサイを中心に―

Fruit and Vegetable Intake Among Children by Level of Variety, What We Eat in America, NHANES 2013–2016

Abstract Objectives To describe and compare fruit and vegetable intake by level of variety among children in What We Eat in America (WWEIA), NHANES. Methods One-day dietary intake data of children 2–19 years (N = 5920) in WWEIA, NHANES 2013–2016 were used. Fruit and vegetable (FV) variety was the count of foods consumed that contributed to total FV intake. To be counted, at least 0.1 cup equivalent (CE) FV of each single FV item and 0.2 CE FV from a mixed dish had to have been consumed. Each FV was counted only once; a mixed dish counted as one. The Food Patterns Equivalents Database was used to determine the CE of FV intake. Individuals were classified for variety of intake as High (H) (5 + items); Moderate (M) (3–4 items); Low (L) (1–2 items). Percentage contribution of WWEIA Food Categories to FV intake was estimated. Differences in FV intakes between variety levels were compared by t-test. Those with a count of ‘0’ (N = 466) were excluded. Results Percentage of children in each variety level was: H: 15, M: 33; L: 44; none: 8%. Mean FV intakes (CE/1000 kcal) by variety level were H: 1.9; M: 1.4; L: 0.8 (P &amp;lt; 0.001). Distributions of 2–5y, 6–11y and 12–19y, respectively among variety levels were: H: 18, 16, 13%; M: 40, 32, 30%; L: 37, 44, 48%; none: 6, 8, 9%. For H, M, and L levels, respectively, fruit variety counts were 2.5, 1.5, and 0.5, and vegetable variety counts were 3.5, 2, and 1 (P &amp;lt; 0.001). Among all 2–19y, single FV items (excl 100% juice) contributed 64% to FV intake of the H vs M (55%) and L (50%), whereas Mixed Dishes contributed 12% to intake of H vs M (15%) and L (21%). The percentages of H, M and L groups reporting intake from WWEIA Food Categories were 89, 65 and 40 for Vegetables; 86, 65, and 35 for Fruit; and 79, 79, and 77 for Mixed Dishes. Conclusions FV variety was highest for very young children and lowest among adolescents. Children with more variety of FV intake were more likely to include single FV and in higher amounts than those with less FV variety. These results support suggestions for boosting FV intake of children by encouraging their consumption at snacks and including vegetable side dishes at meals. Funding Sources ARS-USDA.

Peran Suhu Makanan pada Sisa Makanan Pokok, Lauk Hewani, Lauk Nabati dan Sayur pada Pasien Diet TKTP

Food temperature is one of the factors that influence the occurrence of leftovers in patients, one of them is a patient in the hospital. This study aims to determine the relationship of food temperature with food waste in adult patients.This type of research is observation using a survey method with cross-sectional approach. The population of all adult patients at Roemani Muhammadiyah Hospital Semarang City who were on the TKTP diet were 32 people and the sample was selected with inclusion criteria, namely adult patients aged 19-55 years old, no nausea, vomiting and getting TKTP diet while exclusion criteria were patients completed treatment and the presence of food diet changes. Analysis of corellation using Pearson correlation test.Of the total sample of 24people 50% aged 31-40 years, 83.3% were female, 66.7% had the last high school education, 66,7% were diagnosed with medical post partum. The results of data analysis of the relationship between food temperature and staple food scraps, animal side dishes, vegetable side dishes and vegetables arer = -0.42 p value 0.041, r = -0,005 p value 0.98, r = 0, 09 p value 0.67,r = -0.49 p value 0.014. It was concluded that there is a relationship between food temperature and the rest of the menu of staple food and vegetables and there is no relationship between the temperature of the food with the rest of the menu of animal and vegetable side dishesKeywords: Food Temperature, Leftovers, TKTP Diet