Pub Date : 2023-12-30DOI: 10.25182/jgp.2023.18.supp.1.105-107
Yeni Rohmaeni, Hardinsyah Hardinsyah, I. Tanziha
This study aimed to investigate the association between central obesity and salty food consumption with the elevated of Small Dense Low-Density Lipoprotein-Cholesterol (sdLDL-C) among middle-aged Indonesian adults. Dietary behavior, together with the presence of obesity, leads to an increase in sdLDL-C. The study selected 8,611 subjects aged 49–64 years, from secondary data of a population-based survey conducted by the Ministry of Health of the Republic of Indonesia. The sdLDL-C concentration was determined using the Sampson equation. A significant association was observed between salty food consumption (OR=1.20; 95% CI: 1.04–1.38), general obesity (OR=2.59; 95% CI: 2.23–30), central obesity (OR=2.39; 95% CI: 2.11–2.70) and sdLDL-C. Diabetes and hypertension were positively associated with sdLDL-C, whereas Physical Activity (PA) was negatively associated with sdLDL-C. This study showed that obesity and consumption of salty food is associated with the increase of sdLDL-C, whereas PA is associated with the decrease of sdLDL-C.
{"title":"Association of Central Obesity and Salty Food Consumption with Small Dense LDL-C in Middle-Aged Indonesian Adults","authors":"Yeni Rohmaeni, Hardinsyah Hardinsyah, I. Tanziha","doi":"10.25182/jgp.2023.18.supp.1.105-107","DOIUrl":"https://doi.org/10.25182/jgp.2023.18.supp.1.105-107","url":null,"abstract":"This study aimed to investigate the association between central obesity and salty food consumption with the elevated of Small Dense Low-Density Lipoprotein-Cholesterol (sdLDL-C) among middle-aged Indonesian adults. Dietary behavior, together with the presence of obesity, leads to an increase in sdLDL-C. The study selected 8,611 subjects aged 49–64 years, from secondary data of a population-based survey conducted by the Ministry of Health of the Republic of Indonesia. The sdLDL-C concentration was determined using the Sampson equation. A significant association was observed between salty food consumption (OR=1.20; 95% CI: 1.04–1.38), general obesity (OR=2.59; 95% CI: 2.23–30), central obesity (OR=2.39; 95% CI: 2.11–2.70) and sdLDL-C. Diabetes and hypertension were positively associated with sdLDL-C, whereas Physical Activity (PA) was negatively associated with sdLDL-C. This study showed that obesity and consumption of salty food is associated with the increase of sdLDL-C, whereas PA is associated with the decrease of sdLDL-C.","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":" 41","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139141068","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study aimed to develop black sapote wine and alayze its physicochemical properties and volatile compounds. The wine was produced by fermentation using Saccharomyces cerevisiae yeast at different concentrations (0%, 0.5%, and 1%) for seven days. Physicochemical analysis showed pH values of 4.35%, 3.56%, and 3.83%, and titratable acidity values of 0.09%, 0.25%, and 0.2%. Gas Chromatography-Mass Spectrometry (GC-MS) analysis identified several volatile compounds, including alcohols, organic acids, alkanes, and esters. The alcohol group comprised of 20.28%, 61.57% and 34.54%, organic acids 25.5%,14.2%, 20.94%, alkanes 0.69%, 4.44%, 30.61% and esters 2.19%, 12.67%, 6.64% respectively. Fermentation in the production process of black sapote wine has been successful based on its acidity and volatile compound profile.
{"title":"Analysis of Physicochemical Properties and Volatile Compound of Black Sapote Wine Produced with Saccharomyces cerevisiae Yeast","authors":"Edwin Hadrian, Desak Putu Ariska Pradnya Dewi, Adinda Kurnia Citragumilang, Patricia Agustina Manan, Sandrina Sandrina","doi":"10.25182/jgp.2023.18.supp.1.58-60","DOIUrl":"https://doi.org/10.25182/jgp.2023.18.supp.1.58-60","url":null,"abstract":"This study aimed to develop black sapote wine and alayze its physicochemical properties and volatile compounds. The wine was produced by fermentation using Saccharomyces cerevisiae yeast at different concentrations (0%, 0.5%, and 1%) for seven days. Physicochemical analysis showed pH values of 4.35%, 3.56%, and 3.83%, and titratable acidity values of 0.09%, 0.25%, and 0.2%. Gas Chromatography-Mass Spectrometry (GC-MS) analysis identified several volatile compounds, including alcohols, organic acids, alkanes, and esters. The alcohol group comprised of 20.28%, 61.57% and 34.54%, organic acids 25.5%,14.2%, 20.94%, alkanes 0.69%, 4.44%, 30.61% and esters 2.19%, 12.67%, 6.64% respectively. Fermentation in the production process of black sapote wine has been successful based on its acidity and volatile compound profile.","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":" 6","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139137531","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-30DOI: 10.25182/jgp.2023.18.supp.1.75-77
Khoirul Anwar, D. H. Maskar, Irene Nuariza Prasetyo, Intan Kusumawati
This study aimed to assess how people perceive tempeh. The study was conducted using an online self-administered questionnaire among 340 respondents aged between 11 and 58 years. The results showed that respondents perceived tempeh as an Indonesian cultural food (97.70%), a highly nutritious food (99.41%), and a superfood (86.47%), and 51.76% of respondents consumed 50 g of tempeh daily. Most respondents perceived tempeh to have economic impact (91.7%) and used it as a food for celebrations (95.29%), and there was no significant differences between generations (p<0.05). The conclusion is that tempeh is perceived as an Indonesian cultural food that has cultural, economic, and nutritional value.
{"title":"Tempeh as a Cultural Heritage in Indonesia: Intergenerational Perception","authors":"Khoirul Anwar, D. H. Maskar, Irene Nuariza Prasetyo, Intan Kusumawati","doi":"10.25182/jgp.2023.18.supp.1.75-77","DOIUrl":"https://doi.org/10.25182/jgp.2023.18.supp.1.75-77","url":null,"abstract":"This study aimed to assess how people perceive tempeh. The study was conducted using an online self-administered questionnaire among 340 respondents aged between 11 and 58 years. The results showed that respondents perceived tempeh as an Indonesian cultural food (97.70%), a highly nutritious food (99.41%), and a superfood (86.47%), and 51.76% of respondents consumed 50 g of tempeh daily. Most respondents perceived tempeh to have economic impact (91.7%) and used it as a food for celebrations (95.29%), and there was no significant differences between generations (p<0.05). The conclusion is that tempeh is perceived as an Indonesian cultural food that has cultural, economic, and nutritional value.","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":" 29","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139137983","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-30DOI: 10.25182/jgp.2023.18.supp.1.108-110
Nila Kusumawaty, Ahmad Sulaeman, S. Marliyati, Noer Laily, Holif Fitriyah
This study aimed to analyze the effect of semangit tempeh cookies on Mid-Upper Arm Circumference (MUAC), Hemoglobin (Hb), and Serum Ferritin (SF) of pregnant women with Chronic Energy Deficiency (CED) in Lebak, Banten. The study included 47 pregnant women with MUAC<23.5 cm who were divided into Control Group (CG) (n=22) and Intervention Group (TSG) (n=25). The mean increase in MUAC in the intervention group was 0.72±0.97 cm, while that in the control group was 0.75±1.23 cm (p>0.05), and there was an increase in hemoglobin levels of 0.84 mg/dL in the control group and 0.18 mg in the intervention group. The level of adherence to consumption of semangit tempeh cookies in the intervention group was lower than in the control group (p>0.05). The supplemental feeding of semangit tempeh cookies to pregnant women in intervention group did not have a significant effect on MUAC, Hb and serum ferritin compared to control group.
{"title":"The Effect of Semangit Tempeh Cookies on MUAC, Hb, and Serum Ferritin in Pregnant Women with CED","authors":"Nila Kusumawaty, Ahmad Sulaeman, S. Marliyati, Noer Laily, Holif Fitriyah","doi":"10.25182/jgp.2023.18.supp.1.108-110","DOIUrl":"https://doi.org/10.25182/jgp.2023.18.supp.1.108-110","url":null,"abstract":"This study aimed to analyze the effect of semangit tempeh cookies on Mid-Upper Arm Circumference (MUAC), Hemoglobin (Hb), and Serum Ferritin (SF) of pregnant women with Chronic Energy Deficiency (CED) in Lebak, Banten. The study included 47 pregnant women with MUAC<23.5 cm who were divided into Control Group (CG) (n=22) and Intervention Group (TSG) (n=25). The mean increase in MUAC in the intervention group was 0.72±0.97 cm, while that in the control group was 0.75±1.23 cm (p>0.05), and there was an increase in hemoglobin levels of 0.84 mg/dL in the control group and 0.18 mg in the intervention group. The level of adherence to consumption of semangit tempeh cookies in the intervention group was lower than in the control group (p>0.05). The supplemental feeding of semangit tempeh cookies to pregnant women in intervention group did not have a significant effect on MUAC, Hb and serum ferritin compared to control group.","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":" 26","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139138126","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This research aims to evaluate the effect of multiple-micronutrient fortification, baking temperature, and baking time on the sensory acceptance of butter cookies. Unfortified and fortified cookies with 3.2% (w/w) multiple-micronutrient mix were baked with different treatments: 170°C for 15 minutes and 190 °C for 9 minutes. Untrained adult female panelists (n=50) did a sensory test using a 9-point hedonic scale. Interaction between treatments significantly affected texture and aroma (p<0.05). Cookies fortified with micronutrients baked at 190°C had a lower mean hedonic score for texture (5.90±1.91) and aroma (6.54±1.61) among other treatments (p<0.05). These findings indicate that micronutrient fortification and baking profile affect the aroma and texture acceptance of butter cookies.
{"title":"Effects of Micronutrient Fortification, Baking Temperature, and Baking Time on Sensory Acceptance of Butter Cookies","authors":"Widya Indriani, Fammela Sebastian, Siti Muslimatun","doi":"10.25182/jgp.2023.18.supp.1.61-63","DOIUrl":"https://doi.org/10.25182/jgp.2023.18.supp.1.61-63","url":null,"abstract":"This research aims to evaluate the effect of multiple-micronutrient fortification, baking temperature, and baking time on the sensory acceptance of butter cookies. Unfortified and fortified cookies with 3.2% (w/w) multiple-micronutrient mix were baked with different treatments: 170°C for 15 minutes and 190 °C for 9 minutes. Untrained adult female panelists (n=50) did a sensory test using a 9-point hedonic scale. Interaction between treatments significantly affected texture and aroma (p<0.05). Cookies fortified with micronutrients baked at 190°C had a lower mean hedonic score for texture (5.90±1.91) and aroma (6.54±1.61) among other treatments (p<0.05). These findings indicate that micronutrient fortification and baking profile affect the aroma and texture acceptance of butter cookies.","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":" 47","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139139949","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-30DOI: 10.25182/jgp.2023.18.supp.1.41-42
Ai Nurhayati Nurhayati, Anggi Yustiani, Rita Patriasih, Ai Mahmudatusaadah
This study aimed to determine daily protein intake levels in stunted toddlers. This study involved 64 mothers of stunted toddlers aged 1‒5 years. Daily protein intake was assessed using the semi-quantitative Food Frequency Questionnaire (FFQ). The results show that children aged 1‒3 years had a moderate category of protein intake of 18.9±8.4 g. Meanwhile, children aged 4‒5 years had a less good category of protein intake of 20.0±6.3 g.
{"title":"Daily Protein Intake among Stunted Toddlers in Cimahi, Indonesia","authors":"Ai Nurhayati Nurhayati, Anggi Yustiani, Rita Patriasih, Ai Mahmudatusaadah","doi":"10.25182/jgp.2023.18.supp.1.41-42","DOIUrl":"https://doi.org/10.25182/jgp.2023.18.supp.1.41-42","url":null,"abstract":"This study aimed to determine daily protein intake levels in stunted toddlers. This study involved 64 mothers of stunted toddlers aged 1‒5 years. Daily protein intake was assessed using the semi-quantitative Food Frequency Questionnaire (FFQ). The results show that children aged 1‒3 years had a moderate category of protein intake of 18.9±8.4 g. Meanwhile, children aged 4‒5 years had a less good category of protein intake of 20.0±6.3 g.","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":" 79","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139139127","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-30DOI: 10.25182/jgp.2023.18.supp.1.73-74
A. Syafiq, S. Fikawati
This study aimed to describe when the effects of the pandemic on food security started to be felt by families in Jakarta (urban area) and Depok (semi-urban area). A cross-sectional survey was conducted among 517 respondents. Data were collected using an online questionnaire. The study revealed that effects of economic decline, reduced purchasing power, and increased food prices occurred early during the pandemic. Those living in semi-urban areas were affected earlier than those living in urban areas. However, more semi-urban families perceived that they were prepared to face food shortage during the pandemic. It is recommended to consider these results for public health nutrition program in food security and disaster.
{"title":"The Impact of the COVID-19 Pandemic on Food Security at the Household Level: Cross-Sectional Survey in Jakarta and Depok, Indonesia","authors":"A. Syafiq, S. Fikawati","doi":"10.25182/jgp.2023.18.supp.1.73-74","DOIUrl":"https://doi.org/10.25182/jgp.2023.18.supp.1.73-74","url":null,"abstract":"This study aimed to describe when the effects of the pandemic on food security started to be felt by families in Jakarta (urban area) and Depok (semi-urban area). A cross-sectional survey was conducted among 517 respondents. Data were collected using an online questionnaire. The study revealed that effects of economic decline, reduced purchasing power, and increased food prices occurred early during the pandemic. Those living in semi-urban areas were affected earlier than those living in urban areas. However, more semi-urban families perceived that they were prepared to face food shortage during the pandemic. It is recommended to consider these results for public health nutrition program in food security and disaster.","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":" 7","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139140801","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-30DOI: 10.25182/jgp.2023.18.supp.1.46-48
Widya Astuti, F. S. P. Prameswari, D. S. Rosdiana, Ahdiyatul Fauza, Hurry Mega Insani
This study aimed to determine the association between Dietary Diversity Scores (DDS) and nutritional status among adolescent girls with anemia. Seventy-one adolescent girls aged 15−17 years from high schools in Bandung were selected using Probability Proportional to Size (PPS). The data on the sociodemographic characteristics, health and nutritional status, and DDS of the subjects were collected. Results showed that the mean DDS was classified as high. There was no significant association between DDS and BMI-for-age Z-score (BAZ) and Waist-Hip Ratio (WHR) in adolescent girls with anemia (p>0.05). Therefore, DDS was not associated with nutritional status in adolescent girls with anemia.
{"title":"Dietary Diversity Score and Nutritional Status of Adolescent Girls with Anemia in Bandung Region","authors":"Widya Astuti, F. S. P. Prameswari, D. S. Rosdiana, Ahdiyatul Fauza, Hurry Mega Insani","doi":"10.25182/jgp.2023.18.supp.1.46-48","DOIUrl":"https://doi.org/10.25182/jgp.2023.18.supp.1.46-48","url":null,"abstract":"This study aimed to determine the association between Dietary Diversity Scores (DDS) and nutritional status among adolescent girls with anemia. Seventy-one adolescent girls aged 15−17 years from high schools in Bandung were selected using Probability Proportional to Size (PPS). The data on the sociodemographic characteristics, health and nutritional status, and DDS of the subjects were collected. Results showed that the mean DDS was classified as high. There was no significant association between DDS and BMI-for-age Z-score (BAZ) and Waist-Hip Ratio (WHR) in adolescent girls with anemia (p>0.05). Therefore, DDS was not associated with nutritional status in adolescent girls with anemia.","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":" 24","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139137230","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study investigated the antioxidant activity and lactic acid bacteria content of soy yoghurt with red dragon fruit substitution. Analysis included sensory evaluation, proximate analysis, quantification of antioxidant activity and estimation of total Lactic Acid Bacteria (LAB). Formula 3 with 35% red dragon fruit substitution was selected as the optimal formula. Proximate analysis showed water content of 92.75%, ash content of 0.23%, protein content of 0.48%, fat content of 3.08%, and carbohydrate content of 3.46%. The selected product had an increased antioxidant activity. In conclusion, soyghurt with red dragon fruit can increase the antioxidant activity of the product.
{"title":"Functional Properties of Soy Yoghurt with Red Dragon Fruit Substitution","authors":"Avliya Quratul Marjan, Nurul Mustika, Iin Fatmawati, Firlia Ayu Arini","doi":"10.25182/jgp.2023.18.supp.1.64-66","DOIUrl":"https://doi.org/10.25182/jgp.2023.18.supp.1.64-66","url":null,"abstract":"This study investigated the antioxidant activity and lactic acid bacteria content of soy yoghurt with red dragon fruit substitution. Analysis included sensory evaluation, proximate analysis, quantification of antioxidant activity and estimation of total Lactic Acid Bacteria (LAB). Formula 3 with 35% red dragon fruit substitution was selected as the optimal formula. Proximate analysis showed water content of 92.75%, ash content of 0.23%, protein content of 0.48%, fat content of 3.08%, and carbohydrate content of 3.46%. The selected product had an increased antioxidant activity. In conclusion, soyghurt with red dragon fruit can increase the antioxidant activity of the product.","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":" 39","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139137773","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-30DOI: 10.25182/jgp.2023.18.supp.1.111-113
Siti Muslimatun, Daniel Christopher Alianto, Emilia Bewintara, Kenn Rafael Harjadi
Body composition in relation to body image, dietary intake, and nutrition knowledge among ballerinas were assessed in this study. This cross-sectional study collected data from ballet schools in Jakarta and Bekasi using anthropometric measurements and interviews. Among participants aged 8‒39 years, more than 50% had normal range body composition, 65.4% had self-perceived negative body image, more than 71% had normal dietary intake; however, 67.3% had low nutrition knowledge score. Overweight ballerinas had significantly higher body fat, fat-free mass, fat-free mass index and muscle mass index, except for total-body-water (p<0.05). There is correlation between body composition and body image among ballerinas resided in Jakarta and Bekasi.
{"title":"Body Image, Dietary Intake, and Nutrition Knowledge in Relation to Body Composition in Ballerinas","authors":"Siti Muslimatun, Daniel Christopher Alianto, Emilia Bewintara, Kenn Rafael Harjadi","doi":"10.25182/jgp.2023.18.supp.1.111-113","DOIUrl":"https://doi.org/10.25182/jgp.2023.18.supp.1.111-113","url":null,"abstract":"Body composition in relation to body image, dietary intake, and nutrition knowledge among ballerinas were assessed in this study. This cross-sectional study collected data from ballet schools in Jakarta and Bekasi using anthropometric measurements and interviews. Among participants aged 8‒39 years, more than 50% had normal range body composition, 65.4% had self-perceived negative body image, more than 71% had normal dietary intake; however, 67.3% had low nutrition knowledge score. Overweight ballerinas had significantly higher body fat, fat-free mass, fat-free mass index and muscle mass index, except for total-body-water (p<0.05). There is correlation between body composition and body image among ballerinas resided in Jakarta and Bekasi.","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":" 9","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139138901","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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