Red beans and katuk leaves are plants that have many health benefits, especially for nursing mothers. There is an opportunity to develop functional food products for breastfeeding mothers that are made from these plants. In general, crackers are made with wheat flour, to increase the nutritional content of crackers, it can be done by replacing some of the basic ingredients with other ingredients, namely red bean flour. The research conducted was experimental research in the form of formula development by providing treatment in the form of red bean flour substitution and the addition of katuk leaves on crackers to determine the effect of treatment on hedonic quality and nutritional content. The study was conducted with 6 treatments, namely the proportion of red bean flour: katuk leaves F1 (20%: 5%); F2 (30% : 5%); F3 (40% : 5%); F4 (20% : 10%); F5 (30% : 10%); F6 (40% : 10%). The F3 treatment with 40% red bean flour substitution and the addition of 5% katuk leaves was the most preferred and had the highest average value from the hedonic quality aspect. The proportion of red bean flour substitution and the addition of katuk leaves affect the color, aroma, texture, and taste of crackers. Analysis of nutritional content including protein, carbohydrate, and calcium content of 100 g of selected treatment crackers showed protein content of 17.96%, carbohydrates 68.11%, and calcium 95.80 mg.

The study was conducted to determine the diet that affects hypertension among elderly in the working area of Puskesmas Mojo, Gubeng District, Surabaya City. The research design is a correlation study with a quantitative approach. This study involved 20 elderly respondents aged 56 to 79 years, then interviewed with a questionnaire. The data were analyzed using the chi-square test. It was found that there was no effect between the 3x24 hour recall on elderly hypertension as evidenced by the results of the chi-square test with a P value > 0,050. P (0,170) for energy, P (0,219) for protein, P (0,0531) for Carbohydrates and the fat is constant. There is no effect for coffee consumpsion on elderly hypertension P (0,278). While the result of the FFQ diet high in cholesterol and high in sodium have an effect on elderly hypertension as evidenced by the statistical value of consumsion of beef P (0,022), duck P (0,049), offal P (0,029), Chicken eggs P (0,047), crackers P (0,036), salted fish P (0,021), MSG P (0,040). Salt consumpsion of P (0,035) and nutritional status of obesity P (0,018) also have an effect on elderly hypertension. The results showed that there was no effect between the 3x24 hour recall diet and coffee consumption on the hypertension level in the elderly. While the results of the study the frequency of consumption of high cholesterol and high sodium foods, the pattern of salt consumption and obesity status had a significant effect on elderly hypertension. This shows that 50% of elderly hypertension is influenced a diet high in sodium, cholesterol, salt consumption, and obesity status on the level of elderly hypertension.

Raisin sweet bread is made from wheat flour, water, sugar, salt, margarine, and the sponge dough A which produce from the fermentation of liquid and dry raisin yeast. Raisin yeast is selected because it has 38% of treholase sugar which related to starch degradation so it indirectly retards the quality of bread stalling. The objectives of this study were to know the development ability of sweet bread and the nutritional value of the best sweet bread with the application of sponge dough A from liquid and dry (coated with 15% skim milk) raisin yeast. This study was an experiment on sweet bread products. The primary data was obtained from 1) the volume development measurement of dough at the initial intermediate proof, final proof, and after baked dough; 2) the proximate test data. Data were analysed descriptively and qualitatively. The results showed that: 1) the development volume of sweet bread dough increased for 37% with the application of sponge dough A processed with fermented liquid raisin yeast compared with other treatment; 2) the nutritional value of sweet bread from the application the sponge dough processed from the liquid yeast fermentation was in carbohydrate-protein, fat, ash and water (%) were respectively 61.30; 7.60; 3.90; 1,72 and 25.47.

The objectives of this study were to identify health and nutritional knowledge of mothers, mother's behavior in caring toddler health, and to analyze pregnancy intentions with mother's behaviors in caring toddlers' health. The data of descriptive quantitative research were collected through cognitive test, interviews, and analyzed by Spearman's rho and ttest. Results showed that mothers' nutrition and health knowledge are categorized as fair. The mothers' behaviors of caring toddler health are categorized as good. Mothers with planned pregnancy provided breastfeeding and complementary feeding are better than those with unplanned pregnancy. However, there was no correlation between pregnancy status and mother's behavior.

Staple food is the main needs and cultural form of society. This study investigates the reasons and the patterns of staple food consumption in Indonesia. The design of study was qualitative research. The research location was determined purposive. The data were obtained through observation, interviews, and documentation. The validity of data was tested using a model of triangulation. Techniques of qualitative data were analyzed using analysis of ethnographic data models with the stages of data collection, determination of key variables, and data verification. Results showed that the staple food of Indonesian society is corn (nasek jegung, geritan, nasi paron) and cassava (gaplek or nasi tiwul). The reason for consuming non rice staple food because rice because of the water-source rareness, the major agricultural commodity, and low purchasing power. Moreover, the consumption patterns are eating three times a day which consists of non-rice staple foods and different side dishes.