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All Journal Jurnal SEPA (Social Economic and Agribusiness Journal)
Agustina Shinta
Center for Disability Studies and Services, Brawijaya University
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance

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DIVERSIFIKASI PANGAN SEBAGAI SALAH SATU STRATEGI PENINGKATAN GIZI BERKUALITAS DI KOTA PROBOLINGGO (STUDI KASUS DI KECAMATAN KANIGARAN) SUKESI, KEPPI; SHINTA, AGUSTINA
SEPA: Jurnal Sosial Ekonomi Pertanian dan Agribisnis Vol 7, No 2 (2011): FEBRUARY
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/sepa.v7i2.48892

Abstract

The objective of the research is to identify the Nutrition Adequacy Rate in Probolinggo and the strategies to increase the quality of balanced nutrition. Aside of measuring the food intake, the quality of nutrition in the daily menu is also measured by observing the balance between food groups in the menu. This balancecan be observed from the contribution of each of the food groups in producing macro elements of nutrition. The information on the component of food being consumed is obtained through people’s “recall one-day consumption” interview approach.
IDENTIFIKASI ANGKA KECUKUPAN GIZI DAN STRATEGI PENINGKATAN GIZI KELUARGA DI KOTA PROBOLINGGO (STUDI KASUS DI KECAMATAN KEDOPOK DAN MAYANGAN) SHINTA, AGUSTINA
SEPA: Jurnal Sosial Ekonomi Pertanian dan Agribisnis Vol 7, No 1 (2010): SEPTEMBER
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/sepa.v7i1.48877

Abstract

The objective of the research is to identify the nutrition adequacy rate in the city ofProbolinggo and the strategy to increase such rate. The adequacy of nutrition can be viewed from the state of nutrition. State of nutrition is a body condition as a result of the balance between food intake and how it is used by the body. This can be measured through various dimensions and each element of nutrition both micro as well as macro elements of nutrition. The macro element of nutrition is energy,protein and fat while micro element of nutrition is calcium, phosphor, zinc and vitamin C. Information on the component of food being consumed is obtained through people’s “recall one-day consumption” interview approach.
Co-Authors Keppi Sukesi