Original Patterns, Macro Nutrition and Vitamin-A Intake in Wasting Toddlers in Sukarami Health Center Palembang City

Rotua, Manuntun; Terati,

doi:10.2991/assehr.k.210415.011

Cited by 2 publications

(2 citation statements)

References 1 publication

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“…Children aged 6-59 months with wasting are known to have a deficiency of macronutrients intake (<80% AKG) which shows that there is a significant relationship between intake of energy, protein, fat, and carbohydrates towards wasting in children aged 6-59 months (9).…”

Section: Introductionmentioning

confidence: 99%

Differences in Food Intake (Energy, Protein, Fat and Carbohydrates) in Child Wasting by Giving Cookies of Purple Sweet Potato and Tempeh Flour

Fitria Mushollini,

Harsono Salimo,

Lilik Retna Kartika Sari

2023

MIPHMP

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Wasting is a malnutrition condition attributable to insufficient food intake and/or disease. Poor quality and quantity nutrition in food intake is particular concern, especially for child wasting. One of the efforts to deal of child wasting is by providing nutrient-rich supplementary foods such as cookies. Cookies of purple sweet potato and tempeh flour have nutritional value of protein (8.06-22.31%) and carbohydrates (63.85-82.42%). The aim of study was to analyze differences in food intake (energy, protein, fat and carbohydrates) in child wasting by giving cookies of purple sweet potato and tempeh flour. The design of this study was quasi-experiment used a pre-posttest design with a controlled group. The study consisted of a control group (100% purple sweet potato cookies), K1 (90% purple sweet potato: 10% tempeh flour) and K2 (80% purple sweet potato: 20% tempeh flour). The intervention for 30 days. The analyze of data used were paired t-test and One-Way Anova. The results found that there was an increase in food intake (energy, protein, fat and carbohydrates) before and after giving cookies of purple sweet potato and tempeh flour and it was statistically significant. There was a significant difference food intake in each group after intervention by cookies (p<0.05). Intervention with cookies of purple sweet potato and tempeh flour could be the alternative to increase food intake in child wasting.

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Section: Introductionmentioning

confidence: 99%

Differences in Food Intake (Energy, Protein, Fat and Carbohydrates) in Child Wasting by Giving Cookies of Purple Sweet Potato and Tempeh Flour

Fitria Mushollini,

Harsono Salimo,

Lilik Retna Kartika Sari

2023

MIPHMP

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“…Amino acids consist of essential and non-essential. [22][23][24] Maluku is an archipelago that is rich in natural resources such as laor, cassava and moringa leaves. Laor is one of the unique biota of Maluku waters which for generations has been in great demand by the inhabitants of this archipelago.…”

Section: Introductionmentioning

confidence: 99%

Formulation of stick laor (Eunice viridis) as an alternative food supplement for toddlers in stunting prevention

Ristanti

Asrar

2022

J. Drug Delivery Ther.

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Adequate nutrition is needed as the basic capital of the child's growth and development process, especially protein. The occurrence of malnutrition conditions will affect the achievement of perfect growth. Based on this phenomenon, it is necessary to fulfill nutritional needs, especially the consumption of foods rich in energy and protein as well as micronutrients. Local food sources of energy and protein produced from Maluku Province are enbal, laor and moringa leaves. Laor (Eunice viridis) contains 29.8% protein, contains essential and non-essential amino acids, 229.26 mg calcium, 2.439 mg zinc and 3.149 mg iron per 100 grams of laor flour. The purpose of this study was to analyze the Physicochemical and sensory evaluation of stick laor (eunice viridis) as an alternative food supplement for toddlers in stunting prevention. The research method used in the first year of research was a RAL experimental design (Completely Randomized Design) which consisted of four treatments, namely the difference in comparison with the use of 5% laor flour was coded F1, for the use of 10% laor flour was coded F2 and the use of 15% laor flour coded F3. The variables measured were levels of protein, fat, carbohydrates, energy, zinc, Fe, calcium. Organoleptic test for taste, aroma, color and texture. The results showed that the highest content of energy, protein, fat, calcium, iron and zinc was F3, F2 had the best acceptability in terms of color, taste, aroma and texture. Sticks Laor increase the intake of energy, protein, and calcium for toddlers and increase serum calcium levels. Keywords: Sticks laor, food supplement, toddlers, stunting prevention

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Original Patterns, Macro Nutrition and Vitamin-A Intake in Wasting Toddlers in Sukarami Health Center Palembang City

Cited by 2 publications

References 1 publication

Differences in Food Intake (Energy, Protein, Fat and Carbohydrates) in Child Wasting by Giving Cookies of Purple Sweet Potato and Tempeh Flour

Differences in Food Intake (Energy, Protein, Fat and Carbohydrates) in Child Wasting by Giving Cookies of Purple Sweet Potato and Tempeh Flour

Formulation of stick laor (Eunice viridis) as an alternative food supplement for toddlers in stunting prevention

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