Pub Date : 2024-04-10DOI: 10.36349/easjnfs.2024.v06i02.004
Dwie Putri Virgowati Kurnian, C. Lada, E. Setianingrum, C. L. H. Folamauk
Background: Stunting in toddlers is still a serious health problem in Indonesia. Clean and Healthy Living Behavior (PHBS) is one of the factors that influence the nutritional status of toddlers. Research Objective: To understand the relationship between knowledge of clean and healthy living behavior and the nutritional status of stunted toddlers in West Kupang Regency. Research Method: Using an analytical research design with a chi-square design, this study was conducted by collecting secondary data from the Community Care Network Foundation. The sampling was done using a cluster random sampling technique with a total of 100 respondents. The research was analyzed bivariately using the risk estimate test. Results: The majority of toddler subjects are male. The toddler subjects range in age from 0 to 4 years. The parents of the subjects have educational statuses of elementary school (16%), junior high school (19%), high school/vocational school (49%), and university (16%). The mothers of the subjects have occupations as housewives (85%), civil servants (4%), farmers (4%), and private employees (7%). Respondents with poor knowledge-behavior of clean and healthy living, based on exclusive breastfeeding, account for 19%, poor routine weighing at integrated health posts (Posyandu) 4%, poor childbirth assistance 44%, poor handwashing habits 37%, poor use of clean water 52%, and poor toilet usage 2%. Malnutrition status in toddlers is as follows: 62% underweight (Weight-for-Age), 23% stunted (Weight-for-Height), and 28% underweight (Body Mass Index-for-Age). Bivariate analysis results between knowledge-behavior of clean and healthy living show a significant relationship between exclusive breastfeeding and the use of clean water with the nutritional status of toddlers. Conclusion: There is a significant relationship between exclusive breastfeeding and the use of clean water with the nutritional status of toddlers.
{"title":"The Relationship between Knowledge of Clean and Healthy Living Behavior and the Nutritional Status of Stunted Toddlers in West Kupang Regency in 2023","authors":"Dwie Putri Virgowati Kurnian, C. Lada, E. Setianingrum, C. L. H. Folamauk","doi":"10.36349/easjnfs.2024.v06i02.004","DOIUrl":"https://doi.org/10.36349/easjnfs.2024.v06i02.004","url":null,"abstract":"Background: Stunting in toddlers is still a serious health problem in Indonesia. Clean and Healthy Living Behavior (PHBS) is one of the factors that influence the nutritional status of toddlers. Research Objective: To understand the relationship between knowledge of clean and healthy living behavior and the nutritional status of stunted toddlers in West Kupang Regency. Research Method: Using an analytical research design with a chi-square design, this study was conducted by collecting secondary data from the Community Care Network Foundation. The sampling was done using a cluster random sampling technique with a total of 100 respondents. The research was analyzed bivariately using the risk estimate test. Results: The majority of toddler subjects are male. The toddler subjects range in age from 0 to 4 years. The parents of the subjects have educational statuses of elementary school (16%), junior high school (19%), high school/vocational school (49%), and university (16%). The mothers of the subjects have occupations as housewives (85%), civil servants (4%), farmers (4%), and private employees (7%). Respondents with poor knowledge-behavior of clean and healthy living, based on exclusive breastfeeding, account for 19%, poor routine weighing at integrated health posts (Posyandu) 4%, poor childbirth assistance 44%, poor handwashing habits 37%, poor use of clean water 52%, and poor toilet usage 2%. Malnutrition status in toddlers is as follows: 62% underweight (Weight-for-Age), 23% stunted (Weight-for-Height), and 28% underweight (Body Mass Index-for-Age). Bivariate analysis results between knowledge-behavior of clean and healthy living show a significant relationship between exclusive breastfeeding and the use of clean water with the nutritional status of toddlers. Conclusion: There is a significant relationship between exclusive breastfeeding and the use of clean water with the nutritional status of toddlers.","PeriodicalId":479764,"journal":{"name":"EAS journal of nutrition and food sciences","volume":"410 1‐3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140719438","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 : 2024-04-01DOI: 10.36349/easjnfs.2024.v06i02.003
Adelaide Spio Kwofie, Mary Alahare Agambire
Sorghum has proven to be a super-rich component of nutrition and adds a superb flavour to gluten-free baking. The purpose of this study was to develop shortbread biscuits from sorghum flour. The objectives of the study are to develop a shortbread biscuit using sorghum flour and to determine whether the sorghum-based shortbread biscuits would be acceptable to consumers commercially. To produce biscuits from sorghum flour, sorghum was milled, sieved, mixed, rolled, cut, and baked. An experimental and a descriptive approach design was used for the study. Sixty (60) respondents were purposively selected for the study. Questionnaires were used to collect information from the respondents. Sensory evaluations of the properties such as texture, flavour, taste, appearance and colour were examined. The study found that most of the respondents had seen and tasted sorghum flour and thus, would be able to give vivid responses to questions about sorghum flour and its products. Sorghum as flour in baking is good and can be a perfect substitute for wheat flour in the preparation of many baked products. Thus, the bakery industry will be able to produce shortbread biscuits all year round as a snack.
{"title":"Development of Sorghum-Based Shortbread Biscuits","authors":"Adelaide Spio Kwofie, Mary Alahare Agambire","doi":"10.36349/easjnfs.2024.v06i02.003","DOIUrl":"https://doi.org/10.36349/easjnfs.2024.v06i02.003","url":null,"abstract":"Sorghum has proven to be a super-rich component of nutrition and adds a superb flavour to gluten-free baking. The purpose of this study was to develop shortbread biscuits from sorghum flour. The objectives of the study are to develop a shortbread biscuit using sorghum flour and to determine whether the sorghum-based shortbread biscuits would be acceptable to consumers commercially. To produce biscuits from sorghum flour, sorghum was milled, sieved, mixed, rolled, cut, and baked. An experimental and a descriptive approach design was used for the study. Sixty (60) respondents were purposively selected for the study. Questionnaires were used to collect information from the respondents. Sensory evaluations of the properties such as texture, flavour, taste, appearance and colour were examined. The study found that most of the respondents had seen and tasted sorghum flour and thus, would be able to give vivid responses to questions about sorghum flour and its products. Sorghum as flour in baking is good and can be a perfect substitute for wheat flour in the preparation of many baked products. Thus, the bakery industry will be able to produce shortbread biscuits all year round as a snack.","PeriodicalId":479764,"journal":{"name":"EAS journal of nutrition and food sciences","volume":"60 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140784246","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 : 2024-02-08DOI: 10.36349/easjnfs.2024.v06i01.005
H. Lalel, Agnes V. Simamora, Yosefina R. Y. Gandut, Effy Roefaida, Max J. Kapa, N. F. Pitay
Gebang starch traditionally has been used by Timorese for making local food. However, it is used to told in mass media that people eat feed because rice has become the most prestigious staple food. Therefore, a study has been conducted to know the physicochemical and organoleptic properties of artificial rice made from gebang starch (GS) in combination with mung bean flour (MB). Five combinations of the flours studied were 100% of GS, 95% of GS with 5% of MB, 90% of GS with 10% of MB, 85% of GS 15% of MB, and 80% of GS with 20% of MB. The rice was processed using an extruder. Proximate, physical, and organoleptic of the rice were then evaluated. The nutrient content of all artificial rice is almost similar to natural rice. Mung bean flour supplementation increased the protein content of the rice. Most of the artificial rice has a yellowish-brown to fallow-brown color. The artificial rice dimension is almost similar to natural rice, which is the length is almost 7 mm, and thickness is almost 3 mm. The artificial rice weight of 1000 kernels ranges from 0.45 to 0.49 g/ml. Except for the aroma of the rice, all other organoleptic properties have a positive response from panelists.It can be concluded that artificial rice made from GS and MB has a good potency to be used as a natural rice complement, especially in terms of the nutritional content.
{"title":"Study on Physicochemical and Organoleptic Properties of Gebang Starch-Based Artificial Rice with Mung Bean Flour Supplementation","authors":"H. Lalel, Agnes V. Simamora, Yosefina R. Y. Gandut, Effy Roefaida, Max J. Kapa, N. F. Pitay","doi":"10.36349/easjnfs.2024.v06i01.005","DOIUrl":"https://doi.org/10.36349/easjnfs.2024.v06i01.005","url":null,"abstract":"Gebang starch traditionally has been used by Timorese for making local food. However, it is used to told in mass media that people eat feed because rice has become the most prestigious staple food. Therefore, a study has been conducted to know the physicochemical and organoleptic properties of artificial rice made from gebang starch (GS) in combination with mung bean flour (MB). Five combinations of the flours studied were 100% of GS, 95% of GS with 5% of MB, 90% of GS with 10% of MB, 85% of GS 15% of MB, and 80% of GS with 20% of MB. The rice was processed using an extruder. Proximate, physical, and organoleptic of the rice were then evaluated. The nutrient content of all artificial rice is almost similar to natural rice. Mung bean flour supplementation increased the protein content of the rice. Most of the artificial rice has a yellowish-brown to fallow-brown color. The artificial rice dimension is almost similar to natural rice, which is the length is almost 7 mm, and thickness is almost 3 mm. The artificial rice weight of 1000 kernels ranges from 0.45 to 0.49 g/ml. Except for the aroma of the rice, all other organoleptic properties have a positive response from panelists.It can be concluded that artificial rice made from GS and MB has a good potency to be used as a natural rice complement, especially in terms of the nutritional content.","PeriodicalId":479764,"journal":{"name":"EAS journal of nutrition and food sciences","volume":"37 18","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139965220","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}
Background: Consumption of a diverse diet and having an improved source of clean water are important factors that can help prevent stunting. Most toddlers both in Indonesia and in East Nusa Tenggara Province have a lack of dietary diversity and consumed clean water from unimproved sources. These conditions affect the nutritional status of toddlers and can have a long impact if not immediately treated. Aim: To analyze the correlation between dietary diversity and source of clean water consumed with nutritional status of stunted toddlers in Kupang Regency. Methods: This research uses secondary data were collected by Indonesian Community Care Network Foundation which came from Tesabela, Bolok, Lifuleo and Sumlili Village. This research used a cross sectional study with a restrospective approach. Total research data was 70 data obtained with a total sampling technique used the inclusion criteria, data stunted toddlers aged 12-59 months and data stunted toddlers from Indonesian Community Care Network Foundation that are complete according to the researcher's needs and the exclusion criteria, incomplete data Indonesian Community Care Network Foundation. Data dietary diversity and clean water sources consumed by subjects were analyzed using rho spearman test. Results: There is a significant correlation between dietary diversity and source of clean water consumed with nutritional status of stunted toddlers as indicated by a significance value of p < 0.001 with a positive or unidirectional correlation. Conclusion: There is a significant correlation between dietary diversity and source of clean water consumed with nutritional status of stunted toddlers in Kupang Regency.
{"title":"Does the Nutritional Status of Stunted Toddlers have a Correlation with their Dietary Diversity and Clean Water Sources?","authors":"Wikaningtyas Eklesia Hartono, C. Lada, Arley Sadra Telussa, Iswaningsih Iswaningsih, Yohanis Pakereng","doi":"10.36349/easjnfs.2024.v06i01.003","DOIUrl":"https://doi.org/10.36349/easjnfs.2024.v06i01.003","url":null,"abstract":"Background: Consumption of a diverse diet and having an improved source of clean water are important factors that can help prevent stunting. Most toddlers both in Indonesia and in East Nusa Tenggara Province have a lack of dietary diversity and consumed clean water from unimproved sources. These conditions affect the nutritional status of toddlers and can have a long impact if not immediately treated. Aim: To analyze the correlation between dietary diversity and source of clean water consumed with nutritional status of stunted toddlers in Kupang Regency. Methods: This research uses secondary data were collected by Indonesian Community Care Network Foundation which came from Tesabela, Bolok, Lifuleo and Sumlili Village. This research used a cross sectional study with a restrospective approach. Total research data was 70 data obtained with a total sampling technique used the inclusion criteria, data stunted toddlers aged 12-59 months and data stunted toddlers from Indonesian Community Care Network Foundation that are complete according to the researcher's needs and the exclusion criteria, incomplete data Indonesian Community Care Network Foundation. Data dietary diversity and clean water sources consumed by subjects were analyzed using rho spearman test. Results: There is a significant correlation between dietary diversity and source of clean water consumed with nutritional status of stunted toddlers as indicated by a significance value of p < 0.001 with a positive or unidirectional correlation. Conclusion: There is a significant correlation between dietary diversity and source of clean water consumed with nutritional status of stunted toddlers in Kupang Regency.","PeriodicalId":479764,"journal":{"name":"EAS journal of nutrition and food sciences","volume":"74 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139526541","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 : 2024-01-13DOI: 10.36349/easjnfs.2024.v06i01.002
Tridibesh Tripathy, Shankar Das, Dharmendra Pratap Singh, R. Dwivedi, Mohini Gautam, Umakant Prusty, Jeevan Krushna Pattanaik, Pramod Bihary Pradhan, S. N. Pandey, Sudhansh Sudhansh
There are four fat soluble vitamins & two water soluble vitamins. The fat soluble vitamins are A, D, E & K. The water soluble ones are B & C. The current article discusses the fat soluble vitamin D & its relation to homoeopathic therapeutics. Among the AYUSH ministry of the Government of India, Homoeopathy is ‘H’ in the AYUSH acronym. In homoeopathic therapeutics, oils are a source of medicine. There are many medicines in homoeopathy that are prepared from oils. The sunshine vitamin medicines are such medicine prepared from oils. The role of these medicines is seen in the light of the role of the vitamin D in the body. The benefits of homoeopathy through its qualities of cost effectiveness, clinical effectiveness & zero side effects can be used for mass coverage. Similarly, masses can benefit through large scale roll out of the medicine prepared from the oil which is the source of vitamin D. The dual benefit of this homoeopathic medicine is that it can be used as a supplement & medicine as well. Therefore, this medicine can be a tool in the vitamin A prophylaxis program, as a supplement in the nutritional programs & finally in bone health through its role in calcium & phosphorus metabolism in the body.
有四种脂溶性维生素和两种水溶性维生素。本文讨论的是脂溶性维生素 D 及其与同种疗法的关系。在印度政府的 AYUSH 部中，同种疗法是 AYUSH 缩写中的 "H"。在同种疗法中，油是一种药物来源。同种疗法中有许多药物都是用油制备的。阳光维生素药物就是用油制备的此类药物。这些药物的作用可以从维生素 D 在人体内的作用中看出。同种疗法具有成本效益高、临床效果好和零副作用等优点，可用于大规模推广。同样，通过大规模推广从维生素 D 的来源--油中提取的药物，大众也能从中受益。这种同种疗法药物的双重益处在于，它既可用作补充剂，也可用作药物。因此，这种药物既可以作为维生素 A 预防计划的工具，也可以作为营养计划的补充剂，最后还可以通过其在体内钙磷代谢中的作用促进骨骼健康。
{"title":"Homoeopathy & the ‘Sunshine Vitamin’","authors":"Tridibesh Tripathy, Shankar Das, Dharmendra Pratap Singh, R. Dwivedi, Mohini Gautam, Umakant Prusty, Jeevan Krushna Pattanaik, Pramod Bihary Pradhan, S. N. Pandey, Sudhansh Sudhansh","doi":"10.36349/easjnfs.2024.v06i01.002","DOIUrl":"https://doi.org/10.36349/easjnfs.2024.v06i01.002","url":null,"abstract":"There are four fat soluble vitamins & two water soluble vitamins. The fat soluble vitamins are A, D, E & K. The water soluble ones are B & C. The current article discusses the fat soluble vitamin D & its relation to homoeopathic therapeutics. Among the AYUSH ministry of the Government of India, Homoeopathy is ‘H’ in the AYUSH acronym. In homoeopathic therapeutics, oils are a source of medicine. There are many medicines in homoeopathy that are prepared from oils. The sunshine vitamin medicines are such medicine prepared from oils. The role of these medicines is seen in the light of the role of the vitamin D in the body. The benefits of homoeopathy through its qualities of cost effectiveness, clinical effectiveness & zero side effects can be used for mass coverage. Similarly, masses can benefit through large scale roll out of the medicine prepared from the oil which is the source of vitamin D. The dual benefit of this homoeopathic medicine is that it can be used as a supplement & medicine as well. Therefore, this medicine can be a tool in the vitamin A prophylaxis program, as a supplement in the nutritional programs & finally in bone health through its role in calcium & phosphorus metabolism in the body.","PeriodicalId":479764,"journal":{"name":"EAS journal of nutrition and food sciences","volume":"19 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139531413","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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