Few years ago, food combining a popular weight reducing diet has been promoted and practiced by the public in Indonesia. The objective of this study was to compare the effect of food combining on change in body weight with a calorie reducing diet. We used a crossover experiment study design where 12 healthy free-living subjects (10 women, 2 men), age range 18-21 years old and BMI > 25 kg/m2 were randomly allocated into each groups. Participants were prescribed two diets for 3 consecutive weeks with a 6 week washout period when subjects were instructed free to eat. Diet of 1200 kcal/day for women and 1500 kcal/day for men were prescribed for respondents, whereas the food combining intervention included fruits in the morning and a combination of protein foods with vegetables or carbohydrate foods and vegetables for the other meals. The body weight and nutrients intake were measured before and after each intervention. The result analyzed using a linear mixed model and it showed there was no significant difference (p=0.235) in change in body weight after treatment with the food combining (65.8 kg, CI 95%: 59.7, 71.8) as compared to the calorie restricted diet (66.5 kg, CI: 95%: 60.4, 72.5) at F (1, 10) =1.59. The risk inadequate intake of protein, vitamin B-2, folate, calcium, iron and zinc after followed food combining compared to calorie restricted diet should taking into consideration. The food combining as well as energy reducing diet showed a similar effect on reduction in body weight.

Isi Piringku atau My Meal Dish Content was a program initiated by the Indonesian ministry of health to promote a healthy daily lifestyle consisting of balanced dietary, enough hydration, active lifestyle, cleanliness and body weight control. The balanced diet meal was supposed to consist of ⅓ of carbohydrate intake, ⅓ of vegetable intake, ⅙ of fruit intake and ⅙ of protein intake every time. This introduces some difficulty that every meal must be measured to align with the dietary guidelines. This study targets estimating the meal diet proportion by its visual cues using smartphone application. While the actual meal content dietary division was weight based, for sake of simplicity the proportion in this study was estimated by each food area which roughly correlates to its volume. Using smartphone cameras in Android 9 Operating Systems and Tensorflow Lite Seefoods: Mobile Food Segmentation v1.0 module, an application was built to help users estimate their meal balances proportion. The original segmentation criterion was constructed using USDA dietary guidelines and it was reduced to only 4 food groups related to Isi Piringku criterion. Suggestion will be given regarding the segmentation result. The result was that the application was capable of estimating the meal diet proportion and giving suggestions based on the segmentation result. Although, the volume of the meal food groups estimated was still low on accuracy. This was correlated with the accuracy level of the segmentation module that was used. On average, the time needed to apply the segmentation process was around 2 to 3 seconds on a Snapdragon 835 device.

ABSTRAK Latar Belakang. Garam dapur yang terfortifikasi umumnya merupakan sumber iodium yang baik. Survei yang telah dilakukan oleh Program Studi Diploma IV Gizi Jurusan Gizi Politeknik Kesehatan Jakarta pada 2015 di Kecamatan Warunggunung menunjukkan bahwa kadar iodium dalam garam rumah tangga yang positif mengandung iodium hanya sebesar 33,3%. Hal ini sangat jauh dari target yang telah ditetapkan pada Universal Salt Iodization (USI). Tujuan. Tujuan penelitian ini adalah untuk mengetahui gambaran kadar iodium dalam garam rumah tangga berdasarkan kadar iodium dalam garam yang dibeli responden. Metode. Penelitian dilakukan di Desa Sukarendah Kecamatan Warunggunung mengingat cakupan kadar iodium yang digunakan rumah tangga masih rendah sehingga perlu diteliti kadar iodium dalam garam yang dibeli rumah tangga. Sampel penelitian adalah rumah tangga yang mempunyai anak sekolah dasar di desa tersebut yang dipilih secara cluster random sampling sebanyak 60 rumah tangga dengan titik pusat klaster rumah Ketua RT. Waktu penelitian dilakukan pada bulan Juli 2016. Analisis data dilakukan secara deskriptif terhadap variabel penelitian. Hasil. Hasil penelitian menunjukkan bahwa sebagian besar (75,0%) garam yang digunakan di rumah tangga dalam kategori negatif dan hanya 25,0% yang positif mengandung iodium sesuai dengan kadar yang ditentukan. Dari hasil pemeriksaan kadar iodium urine pada sampel anak sekolah dasar menunjukkan bahwa kadar iodium urine dalam kategori memadai namun dijumpai pada anak sekolah dasar yang kekurangan iodium dalam kategori sedang. Kesimpulan. Kadar Iodium dalam garam yang digunakan rumah tangga sebesar 75,0% dalam kategori kurang dari standar (30 ppm). Kecukupan iodium responden dalam kategori memadai berdasarkan nilai median Urine Iodine Excretion.