Garuda - Garba Rujukan Digital

Untari Untari

Program Studi Teknologi Laboratorium Medis, Sekolah Tinggi Ilmu Kesehatan Papua, Jalan Kanal Viktori Km. 10, Sorong, Papua Barat 98416, Indonesia

Author-ID : 6485028

Humanities Education Environmental Science Social Sciences

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Peningkatan Persepsi Gizi pada Remaja dalam Upaya Pencegahan Kejadian Anemia Reni Permata; Untari Untari
Nuras : Jurnal Pengabdian Kepada Masyarakat Vol. 2 No. 1 (2022): January
Publisher : Lembaga Pendidikan, Penelitian, dan Pengabdian (LP3) Kamandanu

Anemia is a medical condition in which the number of red blood cells or hemoglobin is less than normal. Normal hemoglobin levels are generally different in men and women. For men anemia is usually defined as a hemoglobin levelÂ ofÂ lessÂ thanÂ 13.5Â grams/100Â ml. Anemia is a common blood disorder that occurs when the level of red blood cells (erythrocytes) in the body becomes too low. This can cause health problems, because red blood cells contain hemoglobin, which carries oxygen to body tissues. Anemia can cause various complications including fatigue and stress on the body's organs. Anemia occurs due to lack of iron and folic acid in the body. Women who suffer from anemia will have an impact on pregnancy and have the potential to give birth to babies with low birth weight. Besides that, Anemia can result in the death of both mother and baby during childbirth. This community service aims to provide knowledge about the importance of consuming a variety of foods that contain iron. The implementation procedure is carried out by counseling youth about the importance of nutrition in preventing anemia, so that the problem of anemia in Indonesia can be resolved. The solution to the problem is to teach teenagers about the importance of knowing balanced nutrition and the importance of consuming iron, so it is hoped that adolescents do not experience anemia. The expected achievement target is that teenagers understand and know how to prevent the nutritional problem of anemia.

Sosialisasi Pentingnya Mengetahui dan Identifikasi Bahan Tambah Pangan (Kimia) pada Makanan Untari Untari; Reni Permata; Evi Hudriyah Hukom
Nuras : Jurnal Pengabdian Kepada Masyarakat Vol. 2 No. 1 (2022): January
Publisher : Lembaga Pendidikan, Penelitian, dan Pengabdian (LP3) Kamandanu

Food Additives (FA) are ingredients/mixtures which are not naturally part of food raw materials, but are added to food with the aim of influencing the nature or shape of the food. Food additives are usually widely used by food industry companies as ingredients that can produce food structures that attract the attention of consumers and obtain large profits with the smallest capital. Lack of public knowledge about the dangers and how to identify Food Additives (FA) is one of the factors that many people continue to consume without thinking about the impacts that occur. The long-term impact of consuming Food Additives (FA) is the emergence of various diseases such as cancer, tumors, kidney disease, sore throat and others. This is especially true for elementary school children who really like to consume sweet, colorful, tasteful and eye-catching foods that are sold freely around their school environment. The aim of this community service is to become a means to share information on chemical food additives and simple ways to detect these food additives. From the results of the socialization, elementary school children were taught how to identify foods that contain borax in a very simple and very easy way to do so that it can be the first step in protecting themselves from consuming foods that contain dangerous food additives.

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