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Physical Activity and Dietary Habit With Nutritional Status Teenage Girls in SMPN 16 Makassar Sri Ulandari; Thresia Dewi Kartini; Rudy Hartono
Media Gizi Pangan Vol 26, No 2 (2019): Desember 2019
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

The growth of teenage girls optimally depends on the intake with good quality and quantity. Nutrition status is a state determined by the degree of physical demand for energy and nutrients derived from food and also depends on physical activity performed. The purpose of this study is to determine the relationship between physical activity and diet with nutritional status of young women in SMPN 16 Makassar. The method of research is a cross sectional study design with analytic approach. The subject is a student of class VIII counted 84 people. Nutritional status is obtained by weighing and body weight which is then calculated using z-score. The dietary habit is obtained through the Food Frequency Quesionary (FFQ) which is then processed by summing the score of each foodstuff and then compared with the average score of the total score of all subjects. Physical activity is obtained through recall of physical activity processed by using physical activity level formula. The data is presented by graphical and narratives form. The results showed that there was a significant correlation between physical activity and nutritional status of the subjects, indicated by subjects with normal nutritional status of 29 people (34.5%) and 14 people (16.7%) with mild physical activity. Teenagers with normal nutritional status and thin in general medium activity. This study also shows that there is a significant relationship between dietary habit with nutritional status of the subjects, indicated by subjects who have normal nutritional status and low diet is low as many as 22 people (26.2%). Teachers and parents should educate subjects to improve their physical activity, such as doing sport at home and school, and directing them to consume healthy and nutritious food as recommended by their youth.

KERAGAMAN MAKANAN, ASUPAN MAKANAN DAN STATUS GIZI ANAK BALITA Thresia Dewi Kartini; hendrayati Hendrayati; Suri Etika Yuniawati
Media Gizi Pangan Vol 24, No 1 (2017): Januari 2017
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Background: The diversity of food is one indicator of household food security level. The better the diversity of food, the better the quality of the nutritional intake of all family members, especially toddlers. The state of good nutrition and healthy in childhood become an important foundation for future health. The toddler has a rapid growth rate, and therefore the availability of nutrients to meet the needs for optimal child growth.Objective: This study aims to describe the diversity and food intake and nutritional status of children under five in Posyandu Bougenville 3 A Village Paccerakkang Makassar City.Mhetods: This study is a survey with descriptive approach. The research was conducted from January to July 2016. The sample was children aged 2-5 years were selected by purposive sampling as many as 33 people. Data about the diversity of food and nutrient intake were collected with food recall method 2 x 24 hours not consecutive. Weight anthropometric data of children under five were obtained by weighing using digital scales. Furthermore, the nutritional status of children under five is determined using WHO standards in 2005.Result: The research result shows that all samples are not diverse in eating food, less sample carbohydrate intake (69.7%), a good intake of protein samples (93.9%), fat intake less sample (75.8%), vitamin C intake less sample (97.0%), the intake of iron (Fe) less (60.6%), nutritional status of children under BB / U majority (69.7%) either.Sugesstion: It is advisable for parents, especially mothers in order to provide a variety of food (rice, meat of animal, vegetable side dishes, vegetables and fruit) in an amount sufficient so that all the nutrients needed by the body can be fulfilled.Keywords: The diversity of food, nutrient intake and nutritional status.

Relationship of Habits Eat Fast Food and Macro Nutrition Substance with Nutritional Status of The Students of Makassar 16 Junior High School Siti Hardianti Ardin; Thresia Dewi Kartini; Retno Sri Lestari
Media Gizi Pangan Vol 25, No 2 (2018): Desember 2018
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Lifestyle influencesform of behavior or habits a person in responding to physical and psychological, environmental, social, cultural and economic endurance. One of them is a change in people's behavior in eating patterns in the lives of teenagers now results in changes in nutritional status because they tend to consume unbalanced foods and increase the number of nutritional risks. Factor for teenagers who want to eat fast food often, which is available in some parts of the school. As a result of Behavioral Changes, some teenagers experience changes nutritional status that needed attention. The purpose of this study is to determine the relationship between fast food eating habits and macro nutrient intake with nutritional status of the students of Makassar 16 Junior High School. The study use a cross sectional study design with an analytical approach. This study uses statistical analysis, the chi-square test of the number of samples as much as 89. The habit of eating fast food is obtained from the food frequency questionnaire by adding the score of each food ingredient then compared with the average score of the total score of all subjects. Intake of macro nutrients is obtained from 2x24 hour form recall. Nutritional status is obtained by weighing and body weight then calculated using BMI. The data is presented in the form of graphs and narratives. The results showed that fast food eating habits tended several times (50.6%), and macro nutrient intake was generally good (52.8%). Nutritional status according to normal BMI was 47 people (52.8%) who had thin nutritional status of 32 people (36%), and those who had fat nutritional status were 10 people (11.2%). There is no relationship between the habit of eating fast food with nutritional status, and there is a relationship between macro nutrient intake and nutritional status values.

The level of satisfaction and macro nutrition with adolescent nutrition status wahyuni sulistiawati; Rudy Hartono; Thresia Dewi Kartini
Media Gizi Pangan Vol 26, No 1 (2019): januari 2019
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Health Polytechnic Islamic boarding school is one of the institutions that serve the food needs of students, so they must have a good food management system. Food is said to be nutritious if it contains enough nutrients to meet the body's needs. This study aims to determine the relationship between the level of satisfaction and intake of macro nutrients with the nutritional status of young women in the Nahdlatul Ulum Islamic boarding school Maros. This research is an analytical research. The samples were 95 junior high school girls of class VII and VIII who were selected by purposive sampling. The level of satisfaction was obtained using a manually processed questionnaire using scoring. Intake of macro nutrients is obtained through non-consecutive 2x24 hours recall and then processed using nutrient 2008 and compared with AKG. Nutritional status is obtained through anthropometric measurements. The relationship between the variable level of satisfaction and intake of macro nutrients with nutritional status was done by Chi Square test. Data is presented using frequency tables and narratives. The results showed that the sample who liked rice dishes were 67 people (70.5%), animal side dishes 70 people (73.7%), vegetable side dishes 67 people (70.5%), vegetables 70 people (73.7%), and the level of satisfaction in food was 85 people (89.5%). Samples that had good protein intake of 95 people (100%), good fat intake of 49 people (51.6%) and less carbohydrate intake of 79 people (83.2%). Nutritional status of 49 people (51.6%) is normal based on BMI / U. The results of statistical tests concluded that there was no significant relationship between the level of satisfaction and intake of macro nutrients with the nutritional status of young women in the Nahdlatul Ulum Islamic Boarding School Maros.

KARAKTERISTIK FISIK DAN DAYA TERIMA KUE BARUASA DENGAN SUBTITUSI TEPUNG MOCAF Nur fahmi; Hendrayati Hendrayati; zakaria Zakaria; Thresia Dewi Kartini
Media Gizi Pangan Vol 24, No 1 (2017): Januari 2017
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Background : MOCAF is a cassava flour product processed using the principle of modifying cassava cells by fermentation. The growing microbes cause characteristic changes of the resulting starch in the form of increased viscosity, gelability, rehydration, and ease of solubility.Objective : This study aims to determine the physical characteristics and acceptance of Kue Baruasa with substitution of MOCAF flour for PMT pregnant mothers in District Moncongloe Maros Regency.Method : This research is a quasi-experimental research. The sample is Kue Baruasa substitution of MOCAF flour with concentration of 100%, 75%, 50% and 0%. The panel of received power consists of 35 students and 10 pregnant women. The research was conducted in food laboratory of Poltekkes Kemenkes Makassar Nutrition Department, Laboratory of State Polytechnic of Ujungpandang and District of Moncongloe of Maros Regency. Result : The results showed that the lowest level of hardness was found in Kue Baruasa with concentration of 75%. There were no color differences in the four groups of samples (p = 0.434). There were differences of taste in the four groups of samples (p = 0.010). There were differences of aroma in the four groups of samples (p = 0.010). There was a difference of texture in all four groups of samples (p = 0,009). The nutritional content of the Mosaic Cookies is lower than the nutrient content of pregnant PMT biscuits distributed by the Ministry of Health.Conclusion : It is suggested that Barca Substitute Cake substitution of MOCAF 50% gets better reception by panelist and the nutrient content of Kue Baruasa still needs to be improved in order to reach the standard of PMT for pregnant mother.Keywords : Mocaf, PMT, Pregnant mothers

DAYA TERIMA DAN KANDUNGAN SERAT BAKSO IKAN DENGAN SUBSTITUSI PISANG KEPOK Lydia Fanny; Thresia Dewi Kartini; Yulinar Yulinar
Media Gizi Pangan Vol 29, No 1 (2022): Juni 2022
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Bakso is a food that is very popular among Indonesian people from children, teenagers to adults because it has a delicious taste and is easy to find. Fish balls are round foods made from tapioca flour and snapper. Fish meatballs with kepok banana substitution are an alternative product that is high in fiber nutritional value and does not leave the unique taste of fish balls. This study aims to determine the acceptability and fiber content of fish balls with kepok banana substitution. This research is a pre- experimental research. Fiber content was tested using the gravimetric method. Data and results are presented in the form of tables and narratives. The results of the acceptability test from the aspect of color, texture and taste in the most preferred 40 gram banana kepok fish ball substitution. The most preferred aroma aspect is fish ball substitution with banana kepok 30 grams. The results of the fiber content test showed that there was an increase in fiber content of 14.97% in the 50 gram substitution compared to fish balls without kepok banana substitution. It is recommended that further research can analyze the content of other nutrients and acceptance to the target, namely obese adolescents.

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