Nutrition counseling using the slogan 4 Healthy 5 Perfect since 1952, began to undergo changes into the General Guidelines for Balanced Nutrition (PUGS) in 1992. Counseling about health and nutrition to the community is not an easy thing because it involves behavior change. Reduced knowledge will also reduce a person's ability to apply nutritional information to everyday life. School children are the next generation of the nation and constitute development capital, so that their health needs to be improved. This study aims to determine the effect of counseling on balanced nutrition knowledge and practices in children of Mandai Elementary School in Makassar City. This study wanted to see the effect of balanced nutrition counseling on a group before and after intervention. This research is an analytical study with quasi-experimental design (quasi experimental), one group pretest posttest design approach. The sample is the fifth grade students in the Mandai Elementary School in Makassar City who were selected by simple random sampling of 46 samples. Data on balanced nutrition knowledge and balanced nutrition practices before and after counseling were obtained through interviews using questionnaires. Data analysis using the Wilcoxon test. Data is presented using tables and narratives.The results showed that there was an influence of knowledge (p = 0,000) and balanced nutrition practices (p = 0,001) of school children before and after counseling. It is recommended for schools, especially teachers, to be able to socialize repetitive balanced nutrition guidelines through empowering School Health Enterprises (SHE).

Pengetahuan dan dukungan keluarga merupakan faktor yang mempengaruhi kepatuhan diet bagi penderita diabetes mellitus. Oleh karena itu sangat penting untuk meningkatkan Kepatuhan dalam menaati diet DM untuk menstabilkan kadar glukosa darah pada penderita diabetes mellitus, adanya kepatuhan dapat mengembangkan rutinitas (kebiasaan) yang dapat membantu penderita dalam menjalani diet.Penelitian ini bertujuan untuk mengetahui hubungan tingkat pengetahuan dan dukungan keluarga dengan kepatuhan diet pada pasien Diabetes Mellitus di. wilayah Puskesmas Sudiang Raya Kecamatan Biringkanaya Kota MakassarPenelitian ini adalah penelitian observasional dengan menggunakan rancangan cross sectional. Sampel adalah pasien DM rawat jalan di wilayah Puskesmas Sudiang Raya yang berjumlah 48 0rang yang dipilih secara accidental sampling. Pengetahuan dan dukungan keluarga diperoleh dari kuesioner. Kepatuhan diet pasien diperoleh melalui recall 24 jam selama 2 hari tidak berurut. Analisis hubungan antara variabel dilakukan uji chi square. Data disajikan dalam bentuk tabel distribusi frekuensi dan narasi.Hasil penelitian menunjukkan bahwa pengetahuan gizi pasien DM di wilayah Puskesmas Sudiang Raya baik (79.2%), umumnya keluarga mendukung (87.5%), pasien DM tergolong tidak patuh (91.7%). Hasil uji statistik antara variabel menunjukkan bahwa tidak ada hubungan yang bermakna antara pengetahuan gizi dengan kepatuhan diet (p=0.621), dan tidak ada hubungan yang bermakna antara dukungan keluarga dengan kepatuhan diet pasien DM di wilayah Puskesmas Sudiang Raya (p=0.71).Disarankan agar dilakukan penelitian lebih lanjut dengan mempertimbangkan pasien DM yang meminum obat, pasien DM yang suntik insulin, kadar gula darah pasien, riwayat penyakit lain yang didiagnosa langsung oleh dokter serta mengoptimalkan instrument penelitian untuk menghindari data yang bias.

The growth of teenage girls optimally depends on the intake with good quality and quantity. Nutrition status is a state determined by the degree of physical demand for energy and nutrients derived from food and also depends on physical activity performed. The purpose of this study is to determine the relationship between physical activity and diet with nutritional status of young women in SMPN 16 Makassar. The method of research is a cross sectional study design with analytic approach. The subject is a student of class VIII counted 84 people. Nutritional status is obtained by weighing and body weight which is then calculated using z-score. The dietary habit is obtained through the Food Frequency Quesionary (FFQ) which is then processed by summing the score of each foodstuff and then compared with the average score of the total score of all subjects. Physical activity is obtained through recall of physical activity processed by using physical activity level formula. The data is presented by graphical and narratives form. The results showed that there was a significant correlation between physical activity and nutritional status of the subjects, indicated by subjects with normal nutritional status of 29 people (34.5%) and 14 people (16.7%) with mild physical activity. Teenagers with normal nutritional status and thin in general medium activity. This study also shows that there is a significant relationship between dietary habit with nutritional status of the subjects, indicated by subjects who have normal nutritional status and low diet is low as many as 22 people (26.2%). Teachers and parents should educate subjects to improve their physical activity, such as doing sport at home and school, and directing them to consume healthy and nutritious food as recommended by their youth.

ABSTRAK  Es krim adalah makanan semi padat yang mempunyai nilai gizi tinggi yang berasal dari susu. Beberapa konsumen di Indonesia  intoleransi terhadap susu sehingga santan dapat dijadikan alternatif untuk mengganti susu. Penggunaan santan dalam pembuatan es krim belum memenuhi komposisi kimia sehingga perlu menambahkan tepung tempe. Penelitian ini bertujuan untuk mengetahui daya terima dan analisis kandungan protein pada es krim dengan penamabahan tepung tempe. Jenis penelitian ini adalah penelitian pra eksperimen dengan desain post test group desaign, membandingkan es krim standar dengan es krim penambahan tepung tempe. Hasil penelitian uji organoleptik berdasarkan aspek warna, aroma, tekstur dan rasa yang sangat disukai panelis adalah F0 (konsentrasi 0%) dengan total skor 348. Hasil uji Kruskal Wallis menunjukan terdapat perbedaan pada setiap formula.   Hasil analisis Es krim F1 meningkatkan nilai protein sebesar 4.02% dari F0 sebesar 3.06%. Disarankan dalam pembuatan es krim dengan penambahan tepung tempe selanjutnya untuk menambahkan bahan tambahan lain untuk menghilangkan aroma langu tempe dan  membuat warna menjadi menarik serta memakai ayakan 80 mesh.

Background: The diversity of food is one indicator of household food security level. The better the diversity of food, the better the quality of the nutritional intake of all family members, especially toddlers. The state of good nutrition and healthy in childhood become an important foundation for future health. The toddler has a rapid growth rate, and therefore the availability of nutrients to meet the needs for optimal child growth.Objective: This study aims to describe the diversity and food intake and nutritional status of children under five in Posyandu Bougenville 3 A Village Paccerakkang Makassar City.Mhetods: This study is a survey with descriptive approach. The research was conducted from January to July 2016. The sample was children aged 2-5 years were selected by purposive sampling as many as 33 people. Data about the diversity of food and nutrient intake were collected with food recall method 2 x 24 hours not consecutive. Weight anthropometric data of children under five were obtained by weighing using digital scales. Furthermore, the nutritional status of children under five is determined using WHO standards in 2005.Result: The research result shows that all samples are not diverse in eating food, less sample carbohydrate intake (69.7%), a good intake of protein samples (93.9%), fat intake less sample (75.8%), vitamin C intake less sample (97.0%), the intake of iron (Fe) less (60.6%), nutritional status of children under BB / U majority (69.7%) either.Sugesstion: It is advisable for parents, especially mothers in order to provide a variety of food (rice, meat of animal, vegetable side dishes, vegetables and fruit) in an amount sufficient so that all the nutrients needed by the body can be fulfilled.Keywords: The diversity of food, nutrient intake and nutritional status.