Jurnal Gizi Indonesia The Indonesian Journal of Nutrition最新文献

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The Influence of Aia Tempayang on Interleukin-2 (IL2) Levels on Female Rattus Norvegicus Sprague Dawley Strains in Breast Cancer Prevention 天柏杨对雌性褐家鼠预防乳腺癌中白细胞介素-2 (IL2)水平的影响

Jurnal Gizi Indonesia The Indonesian Journal of Nutrition

Pub Date : 2022-12-02 DOI: 10.14710/jgi.11.1.13-17

A. Nasihah, G. Anjani, M. Muniroh, A. Syauqy, Anang M.Legowo, N. Widyastuti

Background: Breast cancer is a condition in which the cells in the breast tissue grow rapidly and uncontrollably. Risk factors for cancer are those caused by carcinogenic factors, behavior, and diet. Breast cancer causes a decrease in immunity. It can be prevented by consuming high-antioxidant foods such as Aia Tempayang. Aia Tempayang is made from caesalpinia sappan l., scaphium scaphigerum/seeds and ocimum basilicum seeds, each of which contains an antioxidant compound that prevents cancer.Objectives: To analyze the effect of Aia Tempayang on the decline of interleukin-2 (il-2) as a deterrent to breast cancer.Materials and Methods: Female Sprague Dawley was 35 days old n= 30, and divided into five groups: normal control group (K1); control groups induced by DMBA without intervention (K2); treatment group induced by DMBA + caesalpinia sappan l. 0.072 g + scaphium scaphigerum 0.012 g + basilicum seeds 0.045 g (X1); treatment group induced by DMBA + caesalpinia sappan l 0.144 g + scaphium scaphigerum 0.024 g + basilicum seeds 0.09 g (X2); and treatment group induced by DMBA + caesalpinia sappan l 0.288 g + scaphium scaphigerum 0.048 g + basilicum seeds 0.18 g (X3). After 35 days of intervention, serum IL-2 was analyzed using ELISA method. Data analysis used Paired-T Test, One Way ANOVA, and Post-Hoc Bonferroni follow-up test. Results: There was a significant difference in serum IL-2 (p=0,000) between supplementation groups found after intervention.The X1, X2, and X3 groups showed decreased of IL-2 to the K2 group without intervention.Conclusion: Aia tempayang was effective in reducing interleukin-2 levels in the group of mice induced by DMBA for 35 days with doses of X1, X2 and X3. The dose closest to the normal group is the intervention group X3 with a dose of Caesalpinia sappan l 0.288 g + Scaphium scaphigerum 0.048 g + Basilicum seed 0.18 g.

背景:乳腺癌是一种乳腺组织中细胞快速且不受控制地生长的疾病。癌症的危险因素是由致癌因素、行为和饮食引起的。乳腺癌会导致免疫力下降。它可以通过食用高抗氧化食物如Aia Tempayang来预防。“Aia Tempayang”是由海鞘、海鞘种子和罗勒种子制成的，每一种都含有一种抗氧化化合物，可以预防癌症。目的:分析白介素-2 (il-2)对乳腺癌的抑制作用。材料与方法:雌性Sprague Dawley, 35日龄，n= 30，随机分为5组:正常对照组(K1);无干预DMBA诱导的对照组(K2);DMBA +太子参诱导组0.072 g +太子参0.012 g +罗勒种子0.045 g (X1);DMBA +太子参诱导组0.144 g +太子参0.024 g +罗勒种子0.09 g (X2);DMBA +太子参0.288 g +太子参0.048 g +罗勒种子0.18 g (X3)诱导组。干预35 d后，采用ELISA法检测血清IL-2水平。数据分析采用配对t检验、单因素方差分析和事后Bonferroni随访检验。结果:干预后各组血清IL-2水平差异有统计学意义(p= 0000)。X1、X2、X3组在未干预的情况下IL-2明显低于K2组。结论:天白杨对DMBA诱导的小鼠X1、X2、X3剂量35 d均有降低白细胞介素-2水平的作用。与正常组最接近的剂量为干预组X3，给药剂量为山参0.288 g +山参0.048 g +罗勒子0.18 g。

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引用次数: 0

Nanocellulose as a Functional Ingredient in the Management of Metabolic Syndrome: A Review 纳米纤维素在代谢综合征治疗中的作用:综述

Jurnal Gizi Indonesia The Indonesian Journal of Nutrition

Pub Date : 2022-12-02 DOI: 10.14710/jgi.11.1.1-12

Z. M. Latrobdiba

Alternative treatments in the management of metabolic syndrome are required because multiple drugs for individual components was found to have negative side effects on other components. Functional ingredients, particularly fiber, has shown great benefits in improving metabolic syndrome. Nanocellulose is a novel type of fiber, derived from cellulose through various processes that result in a nanoscale fiber with the dimension below 100 nm. Its smaller size brought improvements to the physicochemical properties of cellulose and consequently its biological activities. Nanocellulose appear to exhibit distinct functional activities that affect various processes in the gastrointestinal tract, including interference in lipid and carbohydrate digestion and reinforcement of gut microflora. These properties may ameliorate abdominal obesity, dyslipidemia, hyperglycemia, and high blood pressure through similar mechanisms of both soluble and insoluble fibers. In this review, we first introduce nanocellulose and its particular characteristics that makes it separate from cellulose. With the limited studies available, we try to go in depth into its activity in the gastrointestinal tract followed by the possible implications of those functional properties on health, especially on the components of metabolic syndrome. Lastly, we discuss the potential applications and advantages of incorporating nanocellulose in functional food for the management of metabolic syndrome.

在代谢综合征的管理中需要替代治疗，因为发现针对单个成分的多种药物对其他成分有负面副作用。功能性成分，特别是纤维，在改善代谢综合征方面有很大的好处。纳米纤维素是一种新型纤维，它是由纤维素经过各种加工而成的，其尺寸小于100纳米。它的小尺寸改善了纤维素的理化性质，从而改善了纤维素的生物活性。纳米纤维素似乎表现出不同的功能活动，影响胃肠道的各种过程，包括干扰脂质和碳水化合物的消化和加强肠道微生物群。这些特性可能通过可溶性和不可溶性纤维的类似机制改善腹部肥胖、血脂异常、高血糖和高血压。在这篇综述中，我们首先介绍了纳米纤维素及其独特的特性，使其与纤维素分离。由于现有的研究有限，我们试图深入研究其在胃肠道中的活性，以及这些功能特性对健康的可能影响，特别是对代谢综合征的组成部分。最后，我们讨论了在功能食品中加入纳米纤维素治疗代谢综合征的潜在应用和优势。

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引用次数: 0

Effects of Dietary Interventions on Gut Microbiome in Overweight or Obese Adults: A Systematic Review of Randomized Controlled Trials 饮食干预对超重或肥胖成人肠道微生物组的影响:随机对照试验的系统综述

Jurnal Gizi Indonesia The Indonesian Journal of Nutrition

Pub Date : 2022-12-02 DOI: 10.14710/jgi.11.1.18-38

Tri Ayu Setiyaning Tiyas, Mochammad Sulchan, E. Lestari, E. Noer, A. Pramono

Background: It has been shown that gut microbiota dysbiosis may induce intestinal permeability, and systemic inflammation, leading to metabolic dysregulation. Furthermore, it has been implicated in the etiology of obesity. Dietary intake is known to affect the gut microbiota. These RCTs suggested that different dietary interventions may exhibit different effects on the composition of gut microbiota in overweight or obese individuals.Objectives: This systematic review aimed to determine the effect of dietary intervention on the gut microbiota profiles in overweight or obese adults. The primary outcome of this systematic review is alpha-beta diversity and its changes at the species level.Materials and Methods: This systematic review followed the PRISMA guidelines and was registered in the PROSPERO database with registration number CRD42022298891. A systematic search was conducted through the databases PubMed, MEDLINE, CINAHL, and Scopus literature using the terms: “gut microbiota”,“microbiome”,“overweight”,“obesity”, “insulin sensitivity”,“insulin resistance”,“blood glucose”,“randomized controlled trial”. After screening abstracts and full texts, 18 articles were extracted by two authors.Results: Among the 18 RCT studies, dietary intervention gave an impact on gut microbiota alpha diversity changes in four studies. However, 7 studies showed no significant changes or differences compared to the placebo group. Beta diversity analysis was reported in 7 among 11 studies that performed alpha diversity analysis. Significant changes were found in food nutrients group (fiber supplementation) studies conducted over 8-12 weeks period. Seven more studies did not report any analysis of variance in either alpha or beta diversity. Changes in the composition of gut microbiota could be observed in dietary pattern interventions and resulting in improved metabolic status, except in the fried meat group diet. Interventions with food groups, food nutrients, and probiotics did not change the composition of gut microbiota.Conclusion: The effects of dietary interventions on alpha-beta diversity are inconsistent, but rather showed more consistent effects on the changes in microbiota composition, especially in dietary pattern interventions.

背景:研究表明，肠道菌群失调可诱发肠道通透性和全身性炎症，导致代谢失调。此外，它还与肥胖的病因有关。众所周知，饮食摄入会影响肠道微生物群。这些随机对照试验表明，不同的饮食干预可能对超重或肥胖个体的肠道微生物群组成产生不同的影响。目的:本系统综述旨在确定饮食干预对超重或肥胖成人肠道微生物群的影响。本系统综述的主要结果是α - β多样性及其在物种水平上的变化。材料和方法:本系统综述遵循PRISMA指南，在PROSPERO数据库中注册，注册号为CRD42022298891。系统检索PubMed、MEDLINE、CINAHL和Scopus数据库文献，检索词为:“肠道微生物群”、“微生物组”、“超重”、“肥胖”、“胰岛素敏感性”、“胰岛素抵抗”、“血糖”、“随机对照试验”。摘要和全文筛选后，2位作者共提取18篇文章。结果:在18项RCT研究中，饮食干预在4项研究中对肠道微生物群α多样性的变化产生了影响。然而，与安慰剂组相比，7项研究显示没有显著变化或差异。在进行α多样性分析的11项研究中，有7项研究报告了β多样性分析。在8-12周的研究中，食物营养素组(纤维补充剂)发现了显著的变化。另外7项研究没有报告任何对α或β多样性的方差分析。在饮食模式干预中可以观察到肠道微生物群组成的变化，并导致代谢状态的改善，但煎肉组的饮食除外。食物组、食物营养素和益生菌的干预并没有改变肠道菌群的组成。结论:饮食干预对α - β多样性的影响并不一致，但对微生物群组成变化的影响更为一致，尤其是饮食模式干预。

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引用次数: 1

Body Mass Index is The Most Associated Anthropometry Indicators of Obesity with Insulin Resistance in Female College Students 体重指数是女大学生肥胖与胰岛素抵抗最相关的人体测量指标

Jurnal Gizi Indonesia The Indonesian Journal of Nutrition

Pub Date : 2022-12-02 DOI: 10.14710/jgi.11.1.66-76

F. F. Dieny, S. Rose, A. Tsani

Background: Dysfunction of body tissues due to excessive food consumption is often referred to obesity. Excess storage of visceral fat can develop insulin resistance. Insulin resistance is associated with cardiovascular diseases. Anthropometric measurements can illustrate the early risk of insulin resistance. The aim of this study is to identify the association between anthropometric indicators and insulin resistance.Materials and Methods: The participants in this study were 163 female students aged 19-24 years who live in Semarang. This is a cross sectional study with a purposive sampling method using the "google form". Anthropometric data that were collected in this study include weight, height, waist cirrcumference, hip, sagittal abdominal diameter. Biochemical data that were collected include blood sugar and insulin levels. The data were analyzed using Pearson Correlation test and Multiple Linear Regression test.Results: Anthropometric indicators with high risk were 72.4% for Waist to Height Ratio (WHtR); 22.1% for Waist Hip Ratio (WHR); 35.6% for Body Mass Index (BMI); 12.2% for Sagittal Abdominal Diameter (SAD) and 55.2% for waist cirrcumference. Meanwhile, subjects with high Fasting Blood Glucose levels was 16.6%, subjects had the Conicity Index (C-Index) at risk was 74.8% and based on the Relative Fat Mass (RFM) it was 23.9% of the participants were at risk of obesity and high Homeostasis Model Assessment of Insulin Resistance (HOMA-IR) levels were 74.2%. Anthropometric indicators of obesity, including Conicity Index, Relative Fat Mass, WHtR, WHR, BMI, SAD, and waist and hip ratio were all positively associated with insulin resistance. Therefore, multivariate analysis showed that an increase in body mass index is an indicator that is most associated with the insulin resistance (p<0,001).Conclusion: Body Mass Index is the anthropometric indicator that is most associated with insulin resistance.

背景:过度进食引起的身体组织功能障碍常被称为肥胖。内脏脂肪的过量储存会导致胰岛素抵抗。胰岛素抵抗与心血管疾病有关。人体测量可以说明胰岛素抵抗的早期风险。本研究的目的是确定人体测量指标与胰岛素抵抗之间的关系。材料与方法:本研究的研究对象为163名年龄在19-24岁的三宝垄女学生。这是一个横断面研究与目的性抽样方法使用“谷歌表单”。本研究收集的人体测量数据包括体重、身高、腰围、臀围、矢状腹径。收集的生化数据包括血糖和胰岛素水平。采用Pearson相关检验和多元线性回归检验对数据进行分析。结果:腰高比(WHtR)高危指标占72.4%;腰臀比(WHR) 22.1%;身体质量指数(BMI)为35.6%;矢状腹径(SAD) 12.2%，腰围55.2%。同时，空腹血糖水平高的受试者占16.6%，锥形指数(C-Index)有肥胖风险的受试者占74.8%，基于相对脂肪量(RFM)有肥胖风险的受试者占23.9%，胰岛素抵抗高稳态模型评估(HOMA-IR)水平的受试者占74.2%。肥胖的人体测量指标，包括锥度指数、相对脂肪质量、腰臀比、腰臀比、腰臀比、腰臀比均与胰岛素抵抗呈正相关。因此，多变量分析表明，体重指数的增加是与胰岛素抵抗最相关的指标(p< 0.001)。结论:体质指数是与胰岛素抵抗最相关的人体测量指标。

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引用次数: 1

Determining the Valid Tools to Screen Malnutrition in Cancer Patients: A Comparison to Patient Generated-Subjective Global Assessment (PG-SGA) 确定筛查癌症患者营养不良的有效工具:与患者主观整体评估(PG-SGA)的比较

Jurnal Gizi Indonesia The Indonesian Journal of Nutrition

Pub Date : 2022-12-02 DOI: 10.14710/jgi.11.1.49-56

S. Susetyowati, Rizka Maulida Sarasati, Farah Rizqi, Nadira D'mas Getare Sanubari, Atikah Nuraini

Background: Nutrition screening tools are necessary to predict the risk of malnutrition for cancer patients. Objectives: This study aimed to investigate the validity of nutrition screening tools in identifying malnutrition among cancer patients.Materials and Methods: This cross-sectional study involved 175 oncology patients in Dr. Sardjito General Hospital. Malnutrition risk of participants was screened using Nutrition Risk Screening (NRS) 2002, Simple Nutrition Screening Tool (SNST), Malnutrition Screening Tool (MST), Nutriscore, and the Royal Marsden Nutrition Screening Tool (RMNST). Patient Generated-Subjective Global Assessment (PG-SGA) was used as a gold standard. Nutritional assessments, including Body Mass Index (BMI), Mid-Upper Arm Circumference (MUAC), albumin, hemoglobin, Total Leucocytes Count (TLC), and Hand Grip Strength (HGS), were used to evaluate nutritional status.Results: The NRS 2002, SNST, MST, Nutriscore and RMNST identified nutritional risk in 64.6%; 58.9%; 49.1%; 30.3%; 84.6%, respectively. The SNST obtained the highest level of AUC discrimination (0.8) compared to NRS 2002 (0.7); MST (0.7); Nutriscore (0.7); and RMNST (0.7). There was a significant association between nutrition screening with nutritional parameters except for TLC (P>0.005). Patients who were at risk of malnutrition had a lower average of objective assessment tools.Conclusion: All the nutritional screenings were valid to screen for malnutrition risk among cancer patients. Nutritional screening has a strong correlation with nutritional assessment. The lower risk detected by nutrition screening, the poorer the nutrition status measured by nutrition assessments.

背景:营养筛查工具是预测癌症患者营养不良风险的必要手段。目的:本研究旨在探讨营养筛查工具在鉴别癌症患者营养不良方面的有效性。材料和方法:这项横断面研究包括175名Sardjito博士综合医院的肿瘤患者。采用营养风险筛查(NRS) 2002、简单营养筛查工具(SNST)、营养不良筛查工具(MST)、Nutriscore和皇家马斯登营养筛查工具(RMNST)对参与者进行营养不良风险筛查。采用患者主观整体评估(PG-SGA)作为金标准。营养评估，包括身体质量指数(BMI)、中上臂围(MUAC)、白蛋白、血红蛋白、总白细胞计数(TLC)和握力(HGS)，用于评估营养状况。结果:NRS 2002、SNST、MST、Nutriscore和RMNST对营养风险的识别率为64.6%;58.9%;49.1%;30.3%;84.6%,分别。SNST的AUC辨别水平(0.8)高于NRS 2002 (0.7);MST (0.7);Nutriscore (0.7);RMNST(0.7)。除TLC外，营养筛查与其他营养参数均有显著相关性(P>0.005)。有营养不良风险的患者使用客观评估工具的平均值较低。结论:所有营养筛查均可有效筛查癌症患者的营养不良风险。营养筛查与营养评估有很强的相关性。营养筛查发现的风险越低，营养评估测量的营养状况就越差。

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引用次数: 1

Consumption Pattern Score in Cancer Survivor with Chemotherapy Induced Nausea and Vomiting and Non-Cancer at Shelter Houses 癌症幸存者化疗引起的恶心呕吐和非癌症患者在收容所的消费模式评分

Jurnal Gizi Indonesia The Indonesian Journal of Nutrition

Pub Date : 2022-12-02 DOI: 10.14710/jgi.11.1.57-65

Zanzabila Ayunda Puspita, C. Nissa, E. Probosari, D. Y. Fitranti

Background: One of the most common effects of chemotherapy in cancer survivors is nausea and vomiting. This can affect the diversity of food consumed. Family support and assistance need to be done to increase food intake with one food provision.Objectives: This study aimed to find out the difference in the consumption pattern score among cancer survivors and non-cancers in shelter houses.Materials and Methods: This study was a cross-sectional study with a retrospective approach. The criteria of the case subject were undergoing chemotherapy, while the control subject criteria were included in one food supply. The total subject was 66 cancer survivors, with 33 subjects each. This research was conducted from August 2021 until October 2021 at Shelter Houses. The data included the subjects characteristic data, vomit nausea degree data using the Rhodes Index nausea vomiting and retching (RINVR), family support data, food intake data using the food frequency questionnaire (FFQ), and individual dietary diversity score (IDDS) questionnaires. Data collection is done by interviews in person and online. The data collected was analyzed using Chi-Square and bivariate test using Mann Whitney test.Results: The majority of cancer subjects were aged 40-59 years whereas non-cancer subjects were 20-39 years old. The subjects have special characteristics which are in low financial ability. Consumption of starchy foods (p<0.001) and green vegetables (p<0.006) in these two group subjects had significant differences. In addition, the consumption pattern score between cancer and non-cancer subjects made significant differences (p<0.001).Conclusion: Average consumption pattern scores showed cancer subjects were lower compared to non-cancer subjects. Thus, consumption patterns in cancer subjects did not variaty compared to non-cancer subjects. It is necessary to conduct further research by analyzing the diversity of food of each subject using a 1x24 hour for 3 days, food access questionnaire and food security.

背景:化疗对癌症幸存者最常见的影响之一是恶心和呕吐。这可能会影响所消费食物的多样性。需要提供家庭支持和援助，以增加一次粮食供应的食物摄入量。目的:本研究旨在了解癌症幸存者与非癌症患者在收容所的消费模式得分的差异。材料与方法:本研究为回顾性横断面研究。病例受试者的标准为化疗，对照组受试者的标准为一次食物供应。研究对象为66名癌症幸存者，每人33名。这项研究于2021年8月至2021年10月在庇护所进行。数据包括受试者特征数据、使用Rhodes指数恶心呕吐和干呕(RINVR)的呕吐恶心程度数据、家庭支持数据、使用食物频率问卷(FFQ)的食物摄入数据和个体饮食多样性评分(IDDS)问卷。数据收集是通过面对面和在线采访完成的。收集的资料采用卡方分析，双变量检验采用Mann Whitney检验。结果:癌症组以40 ~ 59岁为主，非癌症组以20 ~ 39岁为主。经济能力低下的主体具有自身的特点。淀粉类食物(p<0.001)和绿色蔬菜(p<0.006)的摄入量在两组受试者中有显著差异。此外，癌症和非癌症受试者之间的消费模式评分存在显著差异(p<0.001)。结论:癌症患者的平均消费模式得分低于非癌症患者。因此，与非癌症受试者相比，癌症受试者的消费模式没有变化。有必要通过1 × 24小时连续3天、食物获取问卷和食物安全分析每个受试者的食物多样性来进行进一步的研究。

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引用次数: 0

The smartphone app (MyFitnessPal) reduce sugar-sweetened beverages intake among overweight and obese college students 这款名为MyFitnessPal的智能手机应用可以减少超重和肥胖大学生对含糖饮料的摄入

Jurnal Gizi Indonesia The Indonesian Journal of Nutrition

Pub Date : 2022-09-09 DOI: 10.21927/ijnd.2021.9(3).130-138

Sorra Milwayani Septiyana, A. S. Aji, Eka Nuryandini, M. H. S. T. Penggalih, Esti Nurwanti

ABSTRAK

Latar Belakang: Peningkatan prevalensi obesitas dapat disebabkan oleh konsumsi sugar-sweetened beverages (SSBs). Sugar-sweetened beverages mengandung gula yang tinggi, sehingga berkontribusi pada meningkatnya asupan energi dan berkorelasi dengan obesitas. Kombinasi strategi pengaturan diet diperlukan untuk mengendalikan asupan makan terutama konsumsi SSBs dan mencegah terjadinya peningkatan berat badan.

Tujuan: Penelitian ini bertujuan untuk mengetahui perbedaan rata-rata asupan energi dan gula dari SSBs setelah diberikan intervensi konseling gizi dan self-monitoring menggunakan aplikasi smartphone (MyFitnessPal) pada mahasiswa dengan status gizi overweight dan obese di Universitas Alma Ata Yogyakarta.

Metode: Penelitian ini merupakan penelitian pretest-posttest with control group design. Populasi penelitian adalah mahasiswa Universitas Alma Ata Yogyakarta. Subjek penelitian berjumlah 68 orang mahasiswa (34 eksperimen dan 34 kontrol). Pengambilan subjek penelitian untuk menemukan mahasiswa overweight dan obese dengan teknik purposive sampling dan pengambilan subjek penelitian untuk eksperimen dan kontrol menggunakan teknik random sampling. Data asupan energi dan gula dari SSBs dengan formulir semi-quantitative food frequency questionnaire (SQ-FFQ). Analisis univariat menggunakan distribusi frekuensi dan analisis bivariat menggunakan uji Wilcoxon dan Mann-Whitney. Data dianalisis dengan menggunakan SPSS versi 20 dan nutrisurvey.

Hasil: Hasil analisis menunjukkan terdapat perbedaan yang bermakna pada asupan energi dan gula dari SSBs antara kelompok eksperimen dan kelompok kontrol (p<0.05). Penurunan asupan energi dan gula dari SSBs pada kelompok eksperimen lebih besar daripada kelompok kontrol.

Kesimpulan: Terdapat perbedaan yang bermakna pada rata-rata asupan energi dan gula dari SSBs setelah diberikan intervensi pada mahasiswa overweight dan obese. Konseling gizi dan self-monitoring asupan makan menggunakan aplikasi smartphone (MyFitnessPal) memperbaiki asupan energi dan gula dari SSBs.

KATA KUNCI: Konsumsi Sugar-Sweetened Beverages; Konseling Gizi; MyFitnessPal; Self-Monitoring

ABSTRACT

Background: The increase in obesity prevalence can be caused by the consumption of sugar-sweetened beverages (SSBs). Sugar-sweetened beverages contain high levels of sugar, which contribute to increased energy intake and obesity risks. A combination of dietary strategies is needed to control food intake, especially consumption of SSBs, and prevent weight gain.

Objectives: This study aimed to investigate the di

营养不良:肥胖流行的增加可能是由糖糖分消费引起的。糖糖分很高，导致能量摄入增加，并与肥胖相关。控制饮食主要靠SSBs摄入量并防止体重增加是必要的饮食组合策略。目的:这项研究的目的是确定SSBs能量摄入和糖在使用智能手机应用程序(MyFitnessPal)对阿尔玛•阿塔•瑜伽大学(Alma Ata Yogyakarta university)中营养咨询和自我监测的平均差异。方法:本研究是一种带有控制组设计的预防性研究。研究对象是阿玛塔日惹大学的学生。研究对象共68名大学生(34项实验和34项控制)。研究对象的任务是发现学生超重和肥胖的方法与采样技术和研究对象用于实验和使用随机抽样技术的研究。从SSBs中获取能量摄入和糖的数据，并形成一种半量化食物问题的形式。univariat分析使用频率分布和bivariat分析使用Wilcoxon和Mann-Whitney测试。根据SPSS版本20和营养调查分析数据。结果:分析表明，实验组和控制组之间的能量和糖摄入量存在显著差异。结论:在对体重过重和肥胖学生进行干预后，SSBs的平均能量摄入和糖存在显著差异。营养咨询和自我监督饮食通过智能手机应用程序提高SSBs的能量和糖摄入量。关键词:甜甜饮料;营养咨询;MyFitnessPal;自我监督的背景:肥胖预防的增加可能会被糖糖布丁的后果所引起。糖的糖分水平很高，这是增加摄取和肥胖风险的限制。基本策略需要控制食品入口，特别是控制SSBs和预防体重。目标:这项研究研究了通过智能手机应用程序(MyFitnessPal)提供的营养干预和自我监督的能量与糖进入SSBs之间的差异。这个研究是一个预先测试后的控制组设计。我们把学生重新归类为我们的主题。68名学生(34项实验和34项控制)全部被证实。研究对象采用随机抽样技术记录在两个组中。从SSBs获取的能量和糖数据是通过一个半定量的食物频率问题来确定的。数据是用SPSS版本20和营养调查进行分析。Results: Results》分析那里,以至于有些浓厚,与能源之间的分歧》和《实验SSBs糖进气控制集团和集团(pConclusions:有浓厚,画中的平均能量和糖的摄取被赐予干预》之后的SSBs overweight和肥胖的学生。通过智能手机应用(MyFitnessPal)改进的能量和糖进入SSBs，国家的营养干预和自我监督。甜言蜜语:营养咨询;MyFitnessPal;Self-Monitoring

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引用次数: 0

Effect on calcium intake on pain intensity during menstruation 钙摄入量对月经期间疼痛强度的影响

Jurnal Gizi Indonesia The Indonesian Journal of Nutrition
Pub Date : 2022-09-09 DOI: 10.21927/ijnd.2021.9(3).124-129

Ami Febriza, Rosdiana Sahabuddin, Cindy Pratiwi Paradise, Shelli Faradiana

ABSTRAK Latar Belakang: Dismenore atau nyeri haid adalah nyeri yang dirasakan pada saat menstruasi yang ditandai oleh rasa kram dan tertusuk pada perut bagian bawah. Kalsium merupakan salah satu mineral yang mempengaruhi kinerja otot. Kalsium dibutuhkan oleh tubuh untuk proses kontraksi otot pada organ reproduksi saat menstruasi.Tujuan: Penelitian ini bertujuan untuk menganalisis pengaruh konsumsi kalsium dalam mengurangi nyeri pada remaja.Metode: Penelitian ini merupakan penelitian observasional terhadap mahasiswa Pendidikan Dokter dengan jumlah responden sebanyak 127 orang. Pengambilan sampel menggunakan simple random sampling. Statu asupan konsumsi kalsium diukur dengan membandingkan konsumsi kalsium bersadarkan Recommended Dietary Allowance (RDA) yang diperoleh dengan menggunakan kuisoner Food Recall 24 Hours.Status asupan konsumsi kalsium dikategorikan kurang jika < 960 mg/hari dan cukup jika > 960 mg/hari. Intensitas nyeri haid diukur dengan menggunakan Universal Pain Assessment Tool. Data dianalisis dengan menggunakan uji Chi-square dan Independent-sample t-test.Hasil: Hasil penelitian ini menunjukkan bahwa rata-rata asupan kalsium 731.46±211.24 mg/hari. Sebanyak 73,2% responden mengonsumsi kurang dari 960 mg kalsium per hari. Terdapat hubungan signifikan antara asupan kalsium harian dengan nyeri haid p-value < 0,05). Asupan kalsium lebih rendah pada responden dengan nyeri haid intensitas ringan (679,82±179,79) dibandingkan dengan nyeri intensitas sedang (835,98±232,78).Kesimpulan: Asupan konsumsi kalsium yang lebih rendah berhubungan dengan tingkat intensitas nyeri haid.KATA KUNCI: kalsium; dismenore; nyeri haid ABSTRACT Background: Dysmenorrhea or menstrual pain generally occurs in adolescents that characterized by such as spasmodic or stabbing pain of lower abdominal. Calcium is one of the essential minerals that can affect the performance of muscles in the body. It needed for the body to contract muscles, including muscles in the reproductive organs during menstruation.Objectives: To determine the role of calcium intake in reducing menstrual pain among adolescents.Methods: This study was an observational study of first-semester undergraduate medical students with 127 respondents. . Sampling used the simple random sampling method. Calcium intake status was calculated by comparing calcium consumption with the Recommended Dietary Allowance (RDA) of Calcium that collected using Food Recall 24 Hours questionnaire. Calcium intake status then categorized into insufficient if calcium intake is < 960 mg/day and adequate if calcium intake is > 960 mg/day. Menstrual pain intensity was measured using Universal Pain Assessment Tool. Chi-square and independent-sample t-test were used in analyzing data.Results: Our results showed that the average calcium intake was 731.46±211.24 mg/day. About 73.2% of respondents consumed less than 960 mg per day. There was a statistically association between level of calcium intake daily and menstrual pain (p-value

摘要背景:月经疼痛是月经期间的一种疼痛，其特征是抽筋和下腹刺痛。钙是影响肌肉性能的矿物质之一。月经期间，身体需要钙用于生殖器官的肌肉收缩。目的:本研究旨在分析钙摄入量对青少年减轻疼痛的影响。方法:该研究是对医生教育学生进行的一项观察研究，共有127人接受治疗。采用简单的随机抽样取样。钙摄入量的摄入量是通过比较通过使用24小时的营养补充剂摄入量获得的均衡钙的摄入量来测量的。钙摄入量被认为小于960毫克/天，如果> 960毫克/天足够。月经疼痛的强度是用普遍疼痛工具来衡量的。数据是使用Chi-square测试和独立式测试分析的。结果:这项研究结果表明,平均钙摄入量731。46 211±24毫克/天。73.2%的受访者每天摄入的钙少于960毫克。每日摄入量的钙与月经初潮p值< 0.05之间存在显著的联系。钙摄入量更低的受访者月经疼痛强度轻(679.82±179.79)相比,疼痛强度在(835.98±232.78)。结论:钙摄入量较低与月经疼痛的强度水平有关。关键词:钙;痛经;月经模糊的背景疼痛:经期疾病或经期疼痛通常发生在青少年活动中，其特征是腹部痉挛或下腹部刺痛。Calcium是一种能影响肌肉在身体上表现的矿物质。它需要身体契约肌肉，包括肌肉在月经期间的生殖器官。目标:确定加州进气管在青春期退行性疼痛期间的角色。本研究是第一学期医学成绩优异的医学学生，共有127个回答。用了最简单的随机方法取样。caltake的状态是由可再生酶与24小时食品回忆问题的calculation进行比较的。如果Calcium是< 960毫克/day，则摄入不足如果Calcium是> 960毫克/day，则摄入不足。月经疼痛强度是用通用疼痛工具进行的专利治疗。用于分析数据的chi广场和独立样本测试。Results:我们的Results 731那里那个平均钙摄取是46±211 . 24毫克/日。每天减少960毫克。在加州每日摄入量和月经流量水平(p值< 0.05)之间有一个统计协会。钙摄取器是在痛苦和轻度经期respondents下城(82±179 1-6-7。79)比温和派都会痛苦。98±232 835(78)。结论:它可以确定下calcium与经期疼痛的联想。安装:钙;dysmenorrhea;经期痛苦

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引用次数: 0

Snack bar formulation with beetroot (Beta vulgaris. L) flour as iron sources for adolescent girls 小吃店配方与甜菜根(甜菜根)。L)面粉作为青春期女孩的铁来源

Jurnal Gizi Indonesia The Indonesian Journal of Nutrition
Pub Date : 2022-09-09 DOI: 10.21927/ijnd.2021.9(3).111-117

Zakia Umami, L. Rahmawati, A. Puspa

ABSTRAK
Latar Belakang: Prevalensi anemia di Indonesia pada remaja putri meningkat dari 37.1% menurut Riskesdas 2013 menjadi 48.9% pada tahun 2018. Snackbar merupakan cemilan yang digemari oleh remaja. Penambahan tepung umbi bit pada snackbar sebagai sumber zat besi diharapkan menjadi alternatif cemilan sehat bagi remaja putri.
Tujuan: Untuk mengembangkan formula snack bar.
Metode: Penelitian ini menggunakan desain eksperimental. Formulasi terdiri atas dua tahap yaitu tahap pertama menentukan formula terbaik tanpa penambahan tepung umbi bit. Tahap kedua yaitu formulasi dengan penambahan tepung umbi bit dengan tiga taraf yang berbeda yang terdiri atas F1 40 gram, F2 50 gram, F3 60 gram. Analisis kandungan zat gizi dilakukan melalui uji proksimat dan spektrofotometri.
Hasil: Formula terbaik adalah F1 dengan penambahan tepung umbi bit sebanyak 40 gram. F1 mengandung 11,99% protein; 10,62% lemak; 53,04% karbohidrat; 4,76 mg zat besi (32% memenuhi AKG remaja putri dan 21,6% ALG kelompok umum), dengan total energi sebesar 355,75 kkal/100g.
Kesimpulan: Tepung umbi bit dapat digunakan untuk meningkatkan kandungan zat gizi snack bar, dimana dapat membantu memenuhi kebutuhan zat gizi remaja putri khususnya kebutuhan zat besi. Untuk penelitian selanjutnya, dapat ditambahkan pangan sumber protein hewani agar dapat meningkatkan penyerapan zat besi.
KATA KUNCI: remaja; snackbar; tepung; umbi bit; zat besi

ABSTRACT
Background: In Indonesia, the prevalence of anemia in adolescent girls increased from 37.1% (Riskesdas 2013) to 48.9% (Riskesdas 2018). A snack bar is one of the snacks favored by adolescents. The addition of beetroot flour as a source of iron to snack bars is expected to be an alternative healthy snack for adolescent girls.
Objectives: The objective of this study was to develop a snack bar formulation
Methods: This study used an experimental design. The snack bar was made in two stages. The first stage was to determine the best formula without adding beetroot flour, and the second stage was adding beetroot flour in the following amounts: 40 g (F1), 50 g (F2), and 60 g (F3). Analysis of nutrient content was carried out through the proximate test and spectrophotometry.
Results: The best formula was (F1), i.e., administering 40 g of beetroot flour. F1 contained 11.99% of protein, 10.62% of fat, 53.04% of carbohydrates, and 4.76 mg of iron (32% fulfilling Fe needed by adolescent girls based on the Dietary Reference Intake and 21.6% of the Reference Intake for the general category), with a total energy of 355.75 kcal/100 g.
Conclusions: Beetroot flour co

摘要背景:根据2013年Riskesdas的数据，印尼年轻女性贫血发病率从37.1%上升到2018年的48.9%。零食吧是青少年的最爱。在snackbar上添加甜菜淀粉作为铁的来源，预计将成为年轻女性健康零食的替代品。目的:开发一个小吃吧配方。方法:这项研究采用实验设计。该配方由两个步骤组成，即在不添加甜菜根淀粉的情况下确定最佳配方的第一个阶段。第二阶段是根据F1 40克、F2 50克、F3 60克等三种不同的谷物制成的配方。营养成分含量的分析是通过检测和光谱仪进行的。结果:最好的配方是F1，加上40克的甜菜淀粉。F1含有11.99%的蛋白质;10,62%脂肪;53,04%碳水化合物;4.76毫克的铁(32%的加入了少女的AKG和21.6%的ALG组)，总能量为355.75千克/100g。结论:甜菜粉可以用来增加小吃吧的营养成分，这有助于满足年轻女性的营养需求，尤其是对铁的需求。为了进一步的研究，可以增加蛋白质的食物来源，以增加铁的吸收。关键词:青少年;snackbar;面粉;块茎甜菜;摘要背景:印度尼西亚青少年贫血的预防从37.1% (Riskesdas 2013)增加到48.9% (Riskesdas 2018)。小吃店是青少年最喜欢的零食之一。《beetroot flour指南》原计划为青少年女孩提供一种替代健康零食。这项研究的目的是培养一种新型小吃吧:小吃店是两层做的。第一阶段是确定最好的配方没有花絮，第二阶段是在随后的amounts中添加beetroot flour: 40 g (F1)， 50 g (F2)和60 g (F3)。营养内涵分析通过proximate测试和光相分析被仔细考虑。推荐:最好的配方是F1 (F1)、i.e.，负责40克的beetroot水。F1包含11.99%的蛋白质，10.62%的脂肪，53.04%的carbohydrates, 4.76毫克的铁。结论:流动的Beetroot可以用来培养小吃店的营养成分，这些营养物质可以用来满足青少年的需求，尤其是铁。下一项研究需要一种新的配方，由动物蛋白质资源增加铁吸收。安装:青少年;beetroot;面粉;铁;小吃店

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引用次数: 0

The effect of additional flour of bean sprouts on organoleptic quality and nutritional content of semprong cake 豆芽加粉对豆芽糕感官品质及营养成分的影响

Jurnal Gizi Indonesia The Indonesian Journal of Nutrition
Pub Date : 2022-09-09 DOI: 10.21927/ijnd.2021.9(3).118-123

W. Dara, Nur Rahmadita

ABSTRAK Latar belakang: Nilai zat gizi makro yang terdapat pada kecambah kacang hijau pada usia kecambah 24 jam yaitu protein 30,47%, lemak 0,44%, karbohidrat 65,97%. Kecambah atau toge zat gizinya lebih mudah diserap tubuh.Tujuan: Untuk menganalisis mutu organoleptik kue semprong yang ditambahkan tepung kecambah kacang hijau dan kandungan gizinya.Metode: Penelitian ini bersifat eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan A (100% tepung beras), B (100 % tepung beras dan 10 % tepung kecambah), C (100 % tepung beras dan 20 % tepung kecambah), D (100 % tepung beras dan 30 % tepung kecambah). Dilakukan pengulangan sebanyak dua kali. Untuk mengetahui pengaruh perlakuan dilakukan uji organoleptik pada warna, aroma, tekstur dan rasa kue. Analisis yang dilakukan sidik ragam (ANOVA)dan bila F hitung besar dari F tabel dilanjutkan dengan uji Duncan New Multiple Test (DNMRT). Analisis kandungan gizi dilakukan di laboratorium balai riset dan standardisasi industri kota Padang. Parameter yang di analisis adalah sifat sensoris, kadar air, abu, lemak, protein dan karbohidrat, kalium dan kalsium. Hasil: Terdapat pengaruh penambahan tepung kecambah terhadap aroma, tekstur dan rasa kue semprong. Tidak ada pengaruh penambahan tepung kecambah terhadap warna kue semprong. Kue semprong perlakuan C (100% tepung beras dan 20% tepung kecambah) yang paling disukai panelis dan merupakan formula yang tepat. Kandungan gizi kue semprong C yang meliputi kadar air, abu, lemak dan protein berturut turut adalah 4,30%, 1,17%, 21,18%, dan 7,30%, dan kadar karbohidrat 53,36%. Bila dibandingkan dengan kue semprong kontrol terjadi peningkatan kandungan protein, karbohidrat dan kadar air kue semprong. Sedangkan kandungan gizi lainnya menurun. Kesimpulan: Hasil penelitian ini didapatkan kue semprong yang dipilih dan disukai adalah yang ditambahkan 20 % tepung kecambah kacang hijau dari tepung beras. Kue semprong meningkat kandungan protein, karbohidrat dan kadar air.KATA KUNCI: kue semprong; tepung kecambah kacang hijau; tepung beras; organoleptik ABSTRACT Background: The value of macronutrients contained in bean sprouts at the age of 24 hours, namely protein 30.47%, fat 0.44%, carbohydrates 65.97%. Sprouts have nutrients that are more easily absorbed by the body.Objectives: The purpose of the study was to analyze the organoleptic quality of the semprong cake added with mung bean sprout flour and its nutritional content.Methods: This study is an experimental study using a completely randomized design (CRD) with A (100% rice flour, control), B (100% rice flour and 10% sprout flour), C (100% rice flour and 20% sprout flour), D (100% rice flour and 30% sprout flour). It was repeated twice. Parameters analyzed were organoleptic properties of semprong cake. The organoleptic test was by Analysis of variance (ANOVA) if significant, it was continued with the Duncan New Multiple Test (DNMRT). Analysis of the nutritional content was carried out in the laboratory o

抽象背景:24小时豆芽中含有的宏生营养物质，即蛋白质3047%、脂肪0.44%、碳水化合物65.97%。豆芽或豆芽更容易被身体吸收。目的:分析豆青豆淀粉和营养成分加入的有机蛋糕的质量。方法:这项研究采用的是一种随机设计(拉尔)，采用一种由A(100%米粉)、B(100%米粉和10%的豆芽面粉)、C(100%的米粉和20%的豆芽面粉)、D(100%的米粉和30%的豆芽面粉)、重复进行两次。了解治疗的影响对颜色、气味、纹理和蛋糕味道进行了有机测试。分析结果是，F表的大小F数之后是新的多任务测试(dn捷尔)。营养状况分析是在研究大厅实验室和巴东工业标准化。分析的参数包括感觉性质、水、灰烬、脂肪、蛋白质和碳水化合物、钾和钙。结果:豆芽淀粉对蛋糕的香味、质地和味道有影响。豆芽对蛋糕的颜色没有影响。C食蛋糕(100%米粉和20%豆芽)是评价师最喜欢的，也是正确的配方。由水、灰烬、脂肪和蛋白质组成的松散蛋糕的营养成分为4.30%、1.17%、21.18%和7.30%以及53.36%的碳水化合物。与受控制的蛋糕相比，蛋白质、碳水化合物和蛋糕的含水率都在增加。但是其他的营养水平也在下降。结论:这项研究得出的结论是，选择受欢迎的青豆蛋糕中加入了20%的青豆淀粉。减肥蛋糕增加蛋白质、碳水化合物和水含量。关键词:一片片蛋糕;豆芽粉;米粉;有机摘要背后:在24小时内，namely蛋白质被收纳为30.47%，脂肪0.44%，carbohydrates 65.97%。杖有一种营养，它更容易被身体吸收。目标:研究的目的是分析窄蛋糕的有机品性，以及mung bean sprout flour和它的营养成分。方法:这个研究是一种用a (100% rice flour, control)、B (100% rice flour和10% sprout flour)、C (100% rice flour和20% sprout flour)、D (100% rice flour和30% sprout flour)进行的一种研究研究。它被重复了两次。Parameters analysis是指阴森蛋糕的有机性质。有机测试是由具有意味的变量分析进行的，它与邓肯的新多次测试(DNMRT)一起进行。沙漠城市研究与工业标准研究中心的研究实验室正在进行分析。营养分析包括水、灰、肥、蛋白质、木质素、钾和钙。建议:有一种效果，一种芳香、质地和窄蛋糕的味道。但并没有影响色蛋糕的膨胀膨胀。这项研究的结果是，受欢迎的和特别喜欢的蛋糕是加了20%的mung bean sprout当与严格的蛋糕控制相结合时，蛋白质、碳水化合物和水质增加。而其他核质被破坏。完美蛋糕的营养吸收是4.30%的含水率，1.18%的含盐量，7.30%的蛋白质满足，53.36%的干果。结论:最受欢迎的是完美的蛋糕腌料C(100%的大米和20%的膨胀面粉)是最受欢迎的成分和增加的蛋白质，carbohydrate和水质。曲式:mung bean sprout fluor;organoleptic;赖斯面粉;在小卖部蛋糕

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