Hubungan Asupan Protein, Vitamin C dan Asupan Vitamin D dengan Densitas Mineral Tulang (DMT) Pada Wanita Dewasa Muda di Kota Lubuk Pakam

Abstract

Background; bone strength is strongly influenced by bone mineral density conditions that will disappear along with age increase causing the occurrence of osteoporosis. Objectives: to knowing the relationship of protein intake, vitamin C and vitamin D with bone mineral density in young adult women in the city of Lubuk Pakam. Materials and Methods; This was an observational study using cross sectional study design. The population in this study were all young women who were invited and came to the office of the Sub-district of 6 villages and 7 subdistricts at the appointed time to perform bone density examination as many as 45 people. Results; this study showed that there was a correlation between protein adequacy with DMT had p = 0,001, vitamin C sufficiency relationship with DMT did not have relationship p = 0,127, vitamin D sufficiency relationship with DMT got got no relation p = 0,121. Conclusion; proteins have the function of organizing and building new cells in bones that can maintain bone strength and replace damaged cells. Vitamin C and D have a role as one as antioxidants and aids in osteocalacin synthesis.

The Effects of Vitamin D Supplementation on Serum Levels of 25 (OH) D, Serum Calcium, and Bone Density in Adolescent: A Literature Review

“…Achieving peak optimal bone mass growth since adolescence plays an important role in preventing osteoporosis and fractures later in the life cycle. Many factors can affect bone mineral density, one of which was the consumption of foods containing calcium, phosphorus and vitamin D. Vitamin D deficiency which was associated with calcium deficiency can cause bones to become soft (osteomalacia), decreased bone mass and risk of fractures in old age 33 .…”

Pengaruh Penambahan Sari Wortel (Daucus carota L) Terhadap Daya Terima Donat

“…Warna kuning pada donat dikarenakan ekstrak sari wortel mengandung senyawa betakaroten sehingga menghasilkan warna kuning pada donat yang dihasilkan. [12] Perbedaan warna donat yang dihasilkan dari setiap perlakuan dapat juga disebabkan oleh proses penggorengan. Menurut pendapat peneliti terdahulu semakin tinggi suhu penggorengan dan kadar air suatu bahan saat digoreng maka semakin banyak minyak yang diserap, kandungan air yang tinggi dapat mengikat minyak yang tinggi pada saat proses penggorengan yang menyebabkan warna suatu produk menjadi lebih pekat walaupun suhu dan lama penggorengan sama [13].…”

Relationship Of Food Consumption With Disease Hypertension In Elderly at Panti Jompo Yayasan Guna Budi Bakti Medan Labuhan

“…Lanjut usia mendapatkan zat-zat gizi dalam bentuk bahan makanan berasal dari hewan dan tumbuh-tumbuhan. Satu macam bahan makanan saja tidak dapat memenui semua kebutuhan tubuh akan berbagi macam zat gizi yang berlainan jenis dan jumlahnya, untuk mencapai gizi yang prima perlu di penuhi dua ha yaitu, pertama memakan makanan yang bereneka ragam menggunakan semua macam bahan makanan dari semua golongan, kedua bahan makanan dalam jumlah dan kualitas yang benar dan tepat (10).…”