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World Nutrition Journal
Published by Indonesian Nutrition Association
ISSN : -     EISSN : 25807013     DOI : https://doi.org/10.25220/WNJ
Core Subject : Health,
Medicine & Pharmacology Public Health
World Nutrition Journal was founded in 2016 as the official journal of Indonesian Nutrition Association. It aims to publish high quality articles in the field of community, clinical, and critical care aspects of nutrition sciences. World Nutrition Journal (abbreviated: W Nutr J) is an English language, peer-reviewed, and open access journal upholding recent evidence related to nutrition sciences. The journal accepts manuscripts in terms of original paper, case report, editorial, and letter to editor.
Arjuna Subject : Profesi Kesehatan - Profesi Kesehatan (Lain-Lain)
Articles 293 Documents
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The impact of omega-3 on recurrent seizures in epileptic patients: A case study with evidence-based approaches Nadiyah Wijayanthie; Wiji Lestari
World Nutrition Journal Vol. 7 No. i2 (2024): Volume 07 Issue 2, February 2024
Publisher : Indonesian Nutrition Association

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25220/WNJ.V07.i2.0006

Abstract

Background: Epileptogenesis is also associated with increased production of excessive pro-inflammatory cytokines” which shows connection between pro-inflammatory cytokines as triggering factor with omega-3 which has anti-inflammatory effect. Omega-3, known for its neuroprotective and anticonvulsant properties, exhibits promising effects on epileptic seizure attacks. Objective: This study aimed to evaluate the effect of omega-3 supplementation on the incidence of seizures in epilepsy patients. Methods: This study used a literature search using advanced queries in the databases PubMed, Scopus, ProQuest, and Cochrane Library, and combined MeSH terms with Title/Abstract. The collected literature is discarded if there are duplicates, then literature is filtered that meets the eligibility criteria. We used the Oxford Center for Evidence-Based Medicine as a means of critical appraisal and determining the level of evidence of the selected literature. Results: Four chosen literatures were critically assessed. Two articles indicating no significant difference between omega-3 and placebo and two articles showed had a significantly higher number of seizure-free days than placebo. The first article, involving 78 adults, reported a 50% reduction in seizure risk with a frequency RR of 0.57, 95% CI 0.19 to 1.75 (IS = 0%) indicating no significant difference between omega-3 and placebo groups after 12 weeks of treatment. The second study, comprising mostly non-significant findings, demonstrated no significant correlation between omega-3 and epilepsy attacks in epilepsy patients. The third literature revealed seizure occurrences per month in the EPA group (9.7±1.2), DHA group (11.7±1.5), and placebo group (16.6±1.5). Incidence rate ratio (IRR) adjusted for seizure type in EPA and DHA groups compared to the placebo group were 0.61 (CI = 0.42–0.88, p = 0.008, a 42% reduction) and 0.67 (CI = 0.46–1.0, p = 0.04, a 39% reduction), respectively. Both treatment groups had a significantly higher number of seizure-free days compared to the placebo group (p < 0.05). The fourth study reported intervention group frequency (4.72 ± 1.6, p= 0.014) and placebo frequency (11.64 ± 1.63, p=0.014) with intervention group seizure duration (6.64 ± 1.39, p=0.009) compared to placebo group (14.36 ± 2.18, p=0.009). Conclusion: Omega-3 supplementation may be considered for management in patients with recurrent epileptic seizures, although its effect on reducing seizure frequency remains inconsistent.
Association between consumption of ultra-processed foods and beverages with nutritional status of private senior high school students in Pontianak, West Kalimantan, Indonesia Septiana Maria Deba Ginting; Judhiastuty Februhartanty; Helda Khusun
World Nutrition Journal Vol. 7 No. i2 (2024): Volume 07 Issue 2, February 2024
Publisher : Indonesian Nutrition Association

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25220/WNJ.V07.i2.0011

Abstract

Background: Many low- and middle-income countries are now facing the “double burden” of malnutrition, one of them is overweight/obesity. Over 340 million children and adolescents were overweight and obesity in 2016. Obesity among adolescents may increase, in part due to changes in the food system, which now offers a wide range of ultra-processed foods (UPF) that minimize preparation time. Indonesia has also a large and rapidly growing market for unhealthy drinks, which are sold in various places including schools and hospitals. Objective: This study aimed to investigate the association of UPF and beverages consumption and other related factors with nutritional status of senior high school students in Pontianak, West Kalimantan, Indonesia. Methods: This cross-sectional study conducted in Pontianak investigated the association between UPF consumption and nutritional status of SHS students. Data collection was conducted at Imanuel and Petrus SHS Pontianak in June 2023, involving 273 students from grades 10th and 11th. Weight and height measurement was obtained for calculating the BMI for age Z-scores, while UPF and beverages consumption was obtained by FFQ. Structured questionnaire, 24-hours recall, and IPAQ-S were used for assessing sociodemographic status, Total Energy Intake and Physical Activity Level. Data analysis used SPSS version 26. Results: The result found 40.3% of students were overweight-obesity; 51.6% consumed excessive UPF and beverages. It showed an inverse association between UPF consumption and nutritional status. The study identifies UPF and beverages consumption, gender, mother's education level, and family income as factors associated with nutritional status among adolescents. Conclusion: The consumption of ultra-processed Foods was high, with the highest UPF intake came from snacks and sweets (22.4%). There was inverse association between UPF and beverages consumption with nutritional status. There was also significant association between UPF and beverages, gender, mother education level and family income with nutritional status.
Nutritional care is a human right: incorporating principles into clinical practice Gil Hardy
World Nutrition Journal Vol. 7 No. i2 (2024): Volume 07 Issue 2, February 2024
Publisher : Indonesian Nutrition Association

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25220/WNJ.V07.i2.0001

Abstract

The landmark Vienna Declaration (VD), initiated by the international human rights working group (IHRWG) and endorsed by more than 75 professional societies acknowledged that nutritional care is a human right alongside the right to food and the right to health. In a series of position papers the IHRWG have elaborated on the commitments required for translating human rights and ethical principles into clinical practice.1-3 The ultimate objective of the VD is to ensure all patients have a right to be screened and diagnosed for disease related malnutrition (DRM) then to receive evidence based artificially administered nutrition and hydration (AANH) administered by an interdisciplinary team of experts to positively impact clinical outcomes and survival. Unfortunately, nutritional care in hospitals and post discharge is frequently below standard and is not part of the patient's holistic care.2 Reasons include; inadequate education of healthcare professionals (HCPs), lack of malnutrition awareness, no reimbursement for nutrition treatments, or absence of public health policy.2,4

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