The provision of nutrition education for teenage girls is an alternative to increase protein and iron intake to prevent anemia. This study aims to determine nutrition education's effect using pocketbook media on protein and iron intake in teenage girls. The research design used was quasi-experimental with a control group pre and post-test design. Sampling was done by the purposive sampling method—statistical analysis using Paired Samples T-test, Wilcoxon, Independent Samples T-test, and Mann Whitney. This study indicates an influence of nutrition education using pocketbook media on protein intake (p = 0.000) and iron (p = 0.000) in the treatment group. There is no effect of nutrition education using PowerPoint on protein intake (p = 0.326) and substances iron (p = 0.52) in the control group. Statistically, there was a significant difference between protein intake (p = 0.000) and iron (p = 0.001) of the treatment and control groups. It is recommended that UKS and students work together to conduct nutrition education routinely so that the nutrition information delivered can be given to all students in the school to prevent nutritional anemia.

Consumption of fiber and anthocyanins can decrease waist circumference and weight by lowering body fat levels. Steamed brownies base on fermented black glutinous rice is one of the cereals with high antioxidants, bioactive compounds, and fiber. The purpose of this research is to determine the effect of the effectiveness of steamed brownies based on fermented black glutinous rice on decreased waist circumference in abdominal obesity. The design of this research was experimental using two groups pre and post-test with control experimental design. The population in this research was adult women (35-50 years) in Pasirkaliki Village, North Cimahi Subdistrict, Cimahi City, with 40 samples. The intervention group was given steamed brownies base on fermented black glutinous rice, one puck (30 grams), and low-calorie diet education. The control group was given a low-calorie diet education. Statistical tests with the Wilcoxon Sign Rank test showed that there was a significant difference in waist circumference decreased at the beginning and the end of the research with p-value <0,001. Mann-Whitney test showed that there was an effect in steamed brownies base on fermented black glutinous rice giving to decrease waist circumference with p-value < 0,001. Steamed brownies base on fermented black glutinous rice can be as an alternative food for decreasing waist circumference.

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Karate is a form of martial art that rely on strength, speed, agility, accuracy and breathing so that the athletes are required to have a good lung and heart endurance to have an optimum performance in training/competing. Ambon banana is one of the energy source used to increase endurance for the athletes because it provides carbohydrate and potassium which help the energy metabolism. The purpose of this study was to determine the effect of Ambon banana on the lung and heart endurance of the Karate athletes at STKIP Pasundan Cimahi. The research design used in this study is  pre-experimental design (pre and post test one group) with the sampling design using purposive sampling. Two hours before the Balke testing, a total of 18 subjects were given 150 g of banana Ambon. The result of this study showed that there was an effect of banana Ambon on lung and heart endurance (p<0.05). There is a need for a nutritionist to provide informations regarding feeding regimen for athletes who are in accordance with their needs to achieve maximum endurance. Key words: Karate, cardiorespiratory endurance, VO2max, Ambon banana.

Malnutrition is one of the problems faced by hospitals during treatment of patients. Malnourished patients who are unable to meet their nutritional needs from food were given recommendation for enteral nutrition (EN). Tempeh as a source of vegetable protein can be used as an alternative ingredient for making more cost-effective hospital-made high-protein EN than commercial EN. This experimental study using tempeh flour as main ingredient for enteral nutrition. This study aimed to asses the effect of tempeh flour formulation on organoleptic and physical properties of EN. This study was conducted by testing hedonic quality and osmolality of 3 EN formulation. The organoleptic test results showed that tempeh flour based enteral nutrition had yellowish white colour, sweet taste, a distinctive flavor of tempeh, and liquid viscosity. Kruskal- Wallis test showed that there was effect of tempeh flour formulation on colour (p: 0.002), taste (p: 0.001), and aroma (p: 0,000). Osmolality test on three formulations produced above the recommended limit. To develop the product, formulations are needed using ingredients with lower osmolality.