<p>The objective of this study was to analyze relationship between food consumption and physical activity with incidence of osteoporosis in elderly at nursing home in Bogor. The design of this study was cross sectional. Subjects were taken purposively with certain criteria and the number of subjects obtained were 37 elderly. Results showed that the adequacy level of energy and protein were normal, phosphor was in adequate category and calcium was in deficient category. There was no significant relationship between nutritional status, the adequacy level of energy, protein and phosphor with risk of osteoporosis (p&gt;0.05). However, there was a significant relationship between the adequacy level of calcium and physical activity level with risk of osteoporosis (p&lt;0.05). The deficit adequacy level of calcium and physical activity was a risk factor for the risk of osteoporosis.</p><p> </p>

Background: Increased prevalence of non-communicable diseases in Indonesia occurs as the result of dietary transition, which is traditional dietary habit into fast-food dietary habit. Thus, triggers the formation of free radicals in human body which can be prevented by consumption of high antioxidant food. Soyghurt or soymilk yoghurt was a probiotic drink made of fermented soybean as an alternative drink with high antioxidant to prevent non-communicable diseases. Soybean was a major source of isoflavone as antioxidant and the bioavailability of isoflavone can be increased by fermentation in soyghurt.Objectives: To developed high isoflavone soyghurt or soymilk yoghurt as probiotic drink.Methods: This study used experimental method by used completely randomized design with added ratio of soybean were 0%, 15%, 20%, 25%. Soyghurt was analyzed by chemical properties (proximate analysis and free isoflavone content), physical properties (viscosity and pH), also total lactic acid bacteria. Formula selection based on exponential comparison method.Results: The selected formula of soyghurt was the third formula which added by 25% ratio of soybean with water content (81,74%), ash content (0,49%), protein content (5,98%), fat content (11,61%), carbohydrate content (0,35%), genistein content (250,46 μg/g), daidzein content (173,02 μg/g), viscosity (7111,4 cPoice), pH (4,63), and total LAB (3,7 x 107 coloni/ml).Conclusions: Soyghurt had compatible total lactic acid bacteria with total starter bacteria in indonesian national standards of yoghurt and fulfilled claim of high isoflavone based on calculation of nutritional label reference.ABSTRAKLatar Belakang: Peningkatan prevalensi penyakit tidak menular di Indonesia terjadi sebagai akibat adanya transisi pola konsumsi pangan, yaitu pola konsumsi pangan lokal menjadi pola konsumsi pangan cepat saji. Hal tersebut memicu terbentuknya radikal bebas di dalam tubuh yang dapat dicegah dengan mengonsumsi makanan atau kudapan tinggi antioksidan. Soyghurt atau yoghurt susu kacang kedelai merupakan minuman probiotik berbahan dasar susu nabati yang difermentasi dan diperuntukkan sebagai alternatif minuman tinggi antioksidan untuk mencegah terjadinya penyakit tidak menular. Jenis antioksidan utama dalam kacang kedelai adalah isoflavon yang bioavailabilitasnya akan meningkat selama proses fermentasi soyghurt. Tujuan: Melakukan pengembangan produk soyghurt atau yoghurt susu kacang kedelai sebagai minuman probiotik tinggi isoflavon.Metode: Jenis penelitian eksperimental dengan desain penelitian Rancangan Acak Lengkap menggunakan satu perlakuan yaitu penambahan rasio kacang kedelai sebesar 0%, 15%, 20%, 25%. Kemudian dilakukan analisis sifat kimia (uji proksimat dan kadar isoflavon bebas), sifat fisik (viskositas dan nilai pH), serta uji total bakteri asam laktat. Penentuan formula soyghurt terpilih dilakukan dengan metode perbandingan eksponensial.Hasil: Formula soyghurt terpilih adalah soyghurt formula ketiga dengan rasio penambahan kacang kedelai sebesar 25% dengan kadar air (81,74%), kadar abu (0,49%), kadar protein (5,98%), kadar lemak (11,61%), kadar karbohidrat (0,35%), kadar genistein (250,46 μg/g), kadar daidzein (173,02 μg/g), viskositas (7111,4 cPoice), tingkat derajat keasaman (4,63), dan total BAL (3,7 x 107 koloni/ml).Kesimpulan: Soyghurt memiliki total bakteri asam laktat yang sesuai dengan standar nasional indonesia dan telah memenuhi klaim tinggi isoflavon berdasarkan acuan label gizi.

Latar Belakang: Salah satu indikator kesehatan utama suatu negara atau masyarakat adalah status gizi. Status gizi lebih dan obesitas dapat meningkatkan angka morbiditas dan mortalitas. Pada tahun 2018, kasus gizi lebih meningkat menjadi 13,6% (11,5% pada tahun 2013) dan kasus obesitas menjadi 21,8% (14,8% pada tahun 2013). Berdasarkan kelompok pekerjaannya, pegawai menempati peringkat dua kelompok pekerjaan dengan prevalensi gizi lebih dan obesitas paling banyak, yaitu 30,8%. Tujuan: Untuk menganalisis hubungan tingkat stress, emotional eating, aktivitas fisik, dan persen lemak tubuh dengan status gizi pegawai Universitas Pembangunan Nasional (UPN) “Veteran” Jakarta. Metode: Penelitian ini bersifat observasional dengan pendekatan cross-sectional. Responden sebanyak 68, dipilih secara acak dengan teknik probability proportional sampling. Data identitas responden, tingkat stres, emotional eating, dan aktivitas fisik diambil melalui wawancara dengan panduan kuesioner (DASS-14, DEBQ-13, dan Baecke). Data antropometri (tinggi badan, berat badan, dan persen lemak tubuh) diperoleh melalui pengukuran langsung. Pengolahan data dilakukan dengan uji Spearman Rank dan korelasi Pearson. Hasil: Tidak terdapat hubungan yang signifikan antara tingkat stres dan emotional eating dengan status gizi (p= 0,604; p=0,543). Terdapat hubungan yang signifikan antara aktivitas fisik dan persen lemak tubuh dengan status gizi (p=0,005; p=0,000). Aktivitas fisik memiliki korelasi negatif dan tingkat keeratan hubungan yang rendah dengan status gizi, sedangkan persen lemak tubuh memiliki korelasi positif dengan tingkat korelasi yang sempurna. Kesimpulan: Terdapat hubungan yang signifikan antara aktivitas fisik dan persen lemak tubuh dengan status gizi.

Chronic Energi Deficiency (CED) is a nutritional problem in pregnant women with a prevalence of 17,3% based on Indonesia Basic Health Research or Riset Kesehatan Dasar (Riskesdas) in 2018. Based on age groups, pregnant women who experienced the highest CED were 15-19 years (38,5%). So it is very important to know what factors are related to CED in pregnant women. The purpose of this study was to analyze determinants factors with the incidence of chronic energy deficiency in pregnant women at Gunung Sindur Bogor. This study was an observational study with a cross-sectional approach. Respondents in this study were 70 pregnant women who were selected by purposive sampling. Bivariate analysis was performed using the Chi-Square test and logistic regression for Multivariat analysis. The bivariate analysis showed that there were a relationship between age (p = 0.009), parity (p = 0.027) nutritional knowledge (p = 0.045), energy intake (p = 0.001), and protein intake (p = 0.007) with the incidence of CED in pregnant women. The multivariat results show that energy intake is the most dominant factor associated with the incidence of CED (p = 0.001) in pregnant women at Mount Sindur Bogor.