Background : Nutritional problems frequently experienced by adolescents is anemia. Anemia is a condition with blood hemoglobin levels were lower than normal as a result of the inability of tissues forming red blood cells in its production in order to maintain hemoglobin levels at normal levels. The prevalence of anemia in women age 15 and older, according to Riset Kesehatan Dasar in 2013 by 22.7%. Objective : The purpose of this study analyze the relationship between nutritional status and the incidence of iron deficiency anemia among high school students in Pakem. Method : This observational study using cross sectional approach, implemented in four high schools in the District of Pakem. The population in this study were students of class X and XI in four high school in Pakem. The independent variables were the nutritional status. The dependent variable is the iron anemia. Hemoglobin levels were measured by the method cyanmethemoglobin, weight was measured with a digital bathroom scales, height measured by microtoise. Data analysis used chi-square statistic. Conclusion : Based on the analysis proves that there is a relationship of nutritional status according to BMI / U with the incidence of iron deficiency anemia in high school in Pakem with p = 0.017.   Keywords: nutritional status , anemia , High School students

Background: Vegetable consumption of Indonesian population, especially children still not in accordance with government recommendations are 4-5 servings a day. Elementary school student is a very decisive period of good growth and development. A balanced nutritious food intake is essential to ensure healthy and active child growth. If eating habits by applying healthy and balanced nutritious food early given, then the habit will affect until growing up later. Nutrition education efforts in schools have a great opportunity to successfully improve the knowledge about nutrition among the community because the school students are expected to be a bridge for teachers with their parents, teachers as educators in teaching and learning process have an influence on their students. The right media will increase enthusiasm self-study according to the environment and enable students to learn by themselves according to their interests and abilities. Objective: This research are Quasi experiment (experiment) is doing experimental activities, which aims to determine the effects that arise, as a result of a particular treatment Method:. Research design is "pre test and post test with contol group design". The subjects of the study were 30 student of elementary school from SDN Godean 1 as a counseling group and 30 students from SDN Godean 2 as a group of vegetable cards. Result: The results concluded that there was no difference in the level of knowledge of the sample on vegetables before treatment was given. There is an increase in students' knowledge of vegetables after being given treatment with lectures and media of vegetable cards. Conclusion: Couseling about vegetables using vegetable card media was more effective than treatment with lecture method toward improvement of elementary school student knowledge.

Background: Vegetable consumption of Indonesian population, especially children still not in accordance with government recommendations are 4-5 servings a day. Elementary school student is a very decisive period of good growth and development. A balanced nutritious food intake is essential to ensure healthy and active child growth. If eating habits by applying healthy and balanced nutritious food early given, then the habit will affect until growing up later. Nutrition education efforts in schools have a great opportunity to successfully improve the knowledge about nutrition among    the community because the school students are expected to be a bridge for teachers with their parents, teachers as educators in teaching and learning process have an influence on their students. The right media will increase enthusiasm self-study according to the environment and enable students to learn by themselves according to their interests and abilities. Objective: This research are Quasi experiment (experiment) is doing experimental activities, which aims to determine the effects that arise, as a result of a particular treatment Method:. Research design is “pre test and post test with contol group design”. The subjects of the study were 30 student of elementary school from SDN Godean 1 as a counseling group and 30 students from SDN Godean 2 as a group of vegetable cards. Result: The results concluded that there was no difference in the level of knowledge of the sample on vegetables before treatment was given. There is an increase in students’ knowledge of vegetables after being given treatment with lectures and media of vegetable cards. Conclusion: Couseling about vegetables using vegetable card media was more effective than treatment with lecture method toward improvement of elementary school student knowledge.   Keywords: Counseling, vegetables, cards, elementary school student

Background The growth rate of Indonesian infants beyond six months of age declines compared with that of the international reference population.Objective This study aimed to describe the pattern of nutritional status among breastfed children and their intake of energy, protein, and zinc from complementary foods in Purworejo District, Central Java, Indonesia.Methods The study was a cross sectional survey drawing breastfed children under 24 months old from a well-defined population. Children with a history of prematurity or low birth weight were excluded. Anthropometrical measurements were collected. Intake of complementary food was assessed using 24-hour recall. Analysis of nutritional intake was only performed in 11-23 month-old children.Results Of 577 children enrolled, the prevalence of underweight, stunting, and wasting were 8.1%, 8.8%, and 4.6%, respectively. The prevalence of undernutrition increased with age. There was no association between frequency of breastfeeding during 24 hours in the second year of life and the nutritional status. The average intake of energy, protein, and zinc from complementary foods was very low i.e., 30%, 45%, and 5% of the Indonesian recommended dietary allowance (RDA), respectively. Conclusion

Background: Using of herbs and spices greatly affect the taste of foods, although the ingredients used are the same, different formulations of herbs will produce different flavors. Standardized seasonings are needed to produce a relatively similar food taste. Objective: The research aims to determine the use of herbs in animal and plant proteins. Method: This research was an observational research with cross sectional approach at PanembahanSenopati Hospital Bantul. The objects of this research were standardized seasonings inanimal and plant proteinsin the menu cycle of 10 days in Juny 2015. The data were analyzed descriptively and presented in tabular form and textural. Result: Standardized Seasonings in animal protein were B for satay and C for semur. Standardized seasonings in plant protein were B for bali, terik, rujak and D for bacem. The percentage of the use of seasoning than standardized seasoning for satay (148,7%), bali (130,3%), rujak(372%),for semur, terik and bacem the conformity are not not known because the standardized seasonings unwritten. The conformity of ingredient herbskind for satay (66,7%), semur (100%), bali (54,5%), rujak (50%), bacem (100%) and terik (100%). Conclusion:The conformity of herbs weight foranimal protein (124,3%) and plant protein (175,5%). The conformity of ingredient herbskind for animal protein (83,3%) and plant protein (76,1%). Standardized seasonings used were B, C and D.   Keywords: standardized seasonings, animal protein, plant protein