PENGARUH HASIL BELAJAR ILMU GIZI TERHADAP KEMAMPUAN MENYUSUN MENU SEIMBANG UNTUK REMAJA SISWA SMK NEGERI 9 BANDUNG

Penelitian ini dilatarbelakangi dari studi pendahuluan pada mata pelajaran Ilmu Gizi di SMK Negeri 9 Bandung. Nilai tugas dalam menyusun menu seimbang untuk remaja masih kurang. Tujuan penelitian untuk mengetahui pengaruh hasil belajar Ilmu Gizi terhadap kemampuan menyusun menu seimbang bagi remaja. Penelitian menggunakan metode kuantitatif dengan analisis statistik deskriptif dan inferensial. Populasi adalah siswa Jasa Boga SMK Negeri 9 Bandung dengan sampel proportional stratified random sampling, sejumlah 68 responden. Berdasarkan hasil penelitian terdapat hubungan yang positif antara hasil belajar ilmu gizi terhadap kemampuan menyusun menu seimbang untuk remaja pengaruh (r = 0.796) dan terdapat pengaruh yang positif dan signifikan antara hasil belajar Ilmu Gizi terhadap kemampuan menyusun menu seimbang untuk remaja (t = 10.695). Saran bagi guru Ilmu Gizi mampu memperkuat materi ilmu gizi sesuai pada Kompetensi Dasar menyusun menu seimbang. Dengan demikian, siswa dapat lebih memahami ilmu gizi yang berkaitan dengan kemampuan dalam menyusun diet seimbang untuk remaja.;--- This research motivated from preliminary study on the subjects of Nutritional Sciences at SMK Negeri 9 Bandung. The value of the task in preparing a balanced diet for teens is still below. The purpose of this research is to know the effect of the outcomes of nutritional sciences courses of the ability of preparing a balanced diet for teenagers. This research used quantitative method with analysis descriptive statistics and inferential. Population studies Jasa Boga SMK Negeri 9 Bandung with proportional stratified random sampling 68 respondents. Based on the results of the study there are correlation the outcomes of nutritional sciences courses of anility in preparing a balanced diet for teenagers (r = 0.796) and there are positive significant influence of the outcomes of nutritional sciences courses of the ability in preparing a balanced diet for teenagers (t = 10.695). Suggestion for the teacher of Nutritional Sciences is able to reinforce the material of nutritional sciences appropriate basic competencies a balanced diet. Students can understand the knowledge of nutritional sciences related to the ability in drawing up a balanced diet for teenagers

Impact of diet and nutraceutical supplementation on inflammation in elderly people. Results from the RISTOMED study, an open-label randomized control trial.

BACKGROUND & AIMS: Eating habits may influence the life span and the quality of ageing process by modulating inflammation. The RISTOMED project was developed to provide a personalized and balanced diet, enriched with or without nutraceutical compounds, to decrease and prevent inflammageing, oxidative stress and gut microbiota alteration in healthy elderly people. This paper focused on the effect on inflammation and metabolism markers after 56 days of RISTOMED diet alone or supplementation with three nutraceutical compounds. METHODS:A cohort of 125 healthy elderly subjects was recruited and randomized into 4 arms (Arm A, RISTOMED diet; Arm B, RISTOMED diet plus VSL#3 probiotic blend; Arm C, RISTOMED diet plus AISA d-Limonene; Arm D, RISTOMED diet plus Argan oil). Inflammatory and metabolism parameters as well as the ratio between Clostridium cluster IV and Bifidobacteria (CL/B) were collected before and after 56 days of dietary intervention, and their evolution compared among the arms. Moreover, participants were subdivided according to their baseline inflammatory parameters (erythrocytes sedimentation rate (ESR), C-Reactive Protein, fibrinogen, Tumor Necrosis Factor-alfa (TNF-α), and Interleukin 6) in two clusters with low or medium-high level of inflammation. The evolution of the measured parameters was then examined separately in each cluster. RESULTS:Overall, RISTOMED diet alone or with each nutraceutical supplementation significantly decreased ESR. RISTOMED diet supplemented with d-Limonene resulted in a decrease in fibrinogen, glucose, insulin levels and HOMA-IR. The most beneficial effects were observed in subjects with a medium-high inflammatory status who received RISTOMED diet with AISA d-Limonene supplementation. Moreover, RISTOMED diet associated with VSL#3 probiotic blend induced a decrease in the CL/B ratio. CONCLUSIONS:Overall, this study emphasizes the beneficial anti-inflammageing effect of RISTOMED diet supplemented with nutraceuticals to control the inflammatory status of elderly individuals

Consumer attitudes on salt and fat reduced foods in the Republic of Ireland

Public health campaigns are continually promoting healthier foods and in parallel many food manufacturers are working on recipes low in fat and salt. The following survey investigates how well consumers (n = 1045) in Ireland have assimilated the message of consuming healthier foods, including salt and fat reduced foods, into their diet. It seems that campaigns regarding the importance of a balanced diet have generally been adopted by respondents, as only a minority of the participants did not take care of their diet, independent of age, gender and level of education. More than half of the participants carefully maintained a balanced diet. Furthermore, an increase in purchasing salt reduced food was observed, though fat reduced food products were already better accepted. In general, men, young adults (<30 years) and lower educated people purchased less salt and fat reduced foods and took less care in maintaining a balanced diet. No conflict was observed for traditional foods reduced in salt and fat content when their intrinsic sensory character is maintained. The majority of the participants were aware of the health risks of a diet rich in salt and fat, though less participants transferred this knowledge into their diet. A very high demand for more salt and fat reduced foods on the market was observed although the smaller range of salt and fat reduced products and their higher prices might diminish the level of consumer acceptance. Launching taxation and subsidies in tandem might counteract this and furthermore, user-friendly product labelling schemes are required

FUNCTIONAL FOODS: CONSUMER ISSUES AND FUTURE CHALLENGES

Scientific progress in understanding the relationship of diet to disease, along with increasing health-care costs and consumersÂ’' desires to make healthy lifestyle improvements, provides a significant impetus for the development of novel foods with health benefits (functional foods). Combining sound science, effective and balanced communication strategies, and changes in the regulatory environment, important benefits could be realized for the entire food system, including producers, food manufacturers, retailers, and consumers.Consumer/Household Economics, Food Consumption/Nutrition/Food Safety,

'Language is the source of misunderstandings'–impact of terminology on public perceptions of health promotion messages

Background: The high level of premature death due to non-communicable diseases has been associated with unhealthful lifestyles, including poor diet. The effectiveness of public health strategies designed to promote health via messages focusing on food and diets depends largely on the perception of the messages by the public. The aim of this study was to explore public perceptions of language commonly used to communicate concepts linking health, food and the diet.&lt;p&gt;&lt;/p&gt; Methods: This study is a qualitative and semi-quantitative cross-sectional survey exploring public perceptions of terms used to improve eating habits within public health strategies. We recruited adults with no background in nutrition or health-care, from May to July 2013, from urban areas of varying deprivation (n = 12) in Glasgow and Edinburgh, UK. Four key prompt-terms used to convey the idea of improving health through diet were selected for testing: Healthy Eating, Eating for Health, Balanced Diet and Nutritional Balance. Consumer understanding of these terms was explored using mixed-methods, including qualitative focus groups (n = 17) and an interviewer-led word-association exercise (n = 270).&lt;p&gt;&lt;/p&gt; Results: The word-association exercise produced 1,386 individual responses from the four prompt-terms, with 130 unique responses associated with a single term. Cluster analysis revealed 16 key themes, with responses affected by prompt-term used, age, gender and socio-economic status. Healthy Eating was associated with foods considered ‘healthy’ (p &#60;0.05); Eating for Health and Balanced Diet with negative connotations of foods to avoid (both p &#60;0.001) and Nutritional Balance with the benefits of eating healthily (p &#60;0.01). Focus groups revealed clear differences in perceptions: Eating for Health = positive action one takes to manage existing medical conditions, Healthy Eating = passive aspirational term associated with weight management, Balanced Diet = old fashioned, also dieting for weight loss, Nutritional Balance = maximising physical performance. Food suppliers use Healthy Eating terminology to promote weight management products. Focus group participants welcomed product reformulation to enhance food health properties as a strategy to overcome desensitisation to health-messages.&lt;p&gt;&lt;/p&gt; Conclusions: Public perceptions of messages communicating concepts linking health, food and the diet are influenced by terminology, resulting in confusion. To increase individual commitment to change eating habits in the long term, public health campaigns need strengthening, potentially by investing in tailored approaches to meet the needs of defined groups of consumers

Designing the eatwell week: the application of eatwell plate advice to weekly food intake

&lt;p&gt;To develop a menu and resource to illustrate to consumers and health professionals what a healthy balanced diet looks like over the course of a week.&lt;/p&gt; &lt;p&gt;Development and analysis of an illustrative 7 d ‘eatwell week’ menu to meet current UK recommendations for nutrients with a Dietary Reference Value, with a daily energy base of 8368 kJ (2000 kcal). Foods were selected using market research data on meals and snacks commonly consumed by UK adults. Analysis used the food composition data set from year 1 (2008) of the UK National Diet and Nutrition Survey rolling programme. The eatwell week menu was developed using an iterative process of nutritional analysis with adjustments made to portion sizes and the inclusion/exclusion of foods in order to achieve the target macronutrient composition.&lt;/p&gt; &lt;p&gt;Three main meals and two snacks were presented as interchangeable within the weekdays and two weekend days to achieve adult food and nutrient recommendations. Main meals were based on potatoes, rice or pasta with fish (two meals; one oily), red meat (two meals), poultry or vegetarian accompaniments. The 5-a-day target for fruit and vegetables (range 5–6·7 portions) was achieved daily. Mean salt content was below recommended maximum levels (&#60;6 g/d). All key macro- and micronutrient values were achieved.&lt;/p&gt; &lt;p&gt;Affordable foods, and those widely consumed by British adults, can be incorporated within a 7 d healthy balanced menu. Future research should investigate the effect of using the eatwell week on adults’ dietary habits and health-related outcomes.&lt;/p&gt

Carotenoids - Effective Radical Scavengers for Healthy and Beautiful Skin

Free radicals are involved in various diseases and skin aging. To reduce and prevent this risk, our body produces antioxidants that can neutralize free radicals. However, some antioxidants need to be taken up with food, so a balanced and varied diet is essential for human health and beauty, along with sufficient exercise. Vegetables, especially curly kale, show very good antioxidative capacity due to the presence of carotenoids. As the recommended daily intake of vegetables is usually not consumed, dietary supplements are a good possibility to ingest carotenoids in a controlled and natural way. The positive effect of carotenoid-based dietary supplements on the skin has already been shown in several studies on healthy volunteers. Innovative non-invasive measuring methods have shown that oil extracts from vegetables significantly reduce not only free radicals in the skin but also the age-related breakdown of collagen and have a positive effect on skin parameters such as wrinkle volume. Thus, a balanced mixture of different natural carotenoids contributes to maintaining health and beauty

Lifelong nutritional omega-3 deficiency evokes depressive-like state through soluble beta amyloid

Recent evidence pointed out that the prevalence of depression has reached epidemic proportions in last decades. This increase has been linked to many environmental factors, among these the influence of dietary factors has gained great attention. In particular, it has been reported that low n-3 polyunsaturated fatty acid (n-3 PUFA) intake in diet is correlated to the development of depressive and anxiety-like symptoms. Furthermore, maternal malnutrition is a widely accepted risk factor for developing mental illness in later adulthood; among others, depression has been strongly associated to this event. On the other hand, we have previously found that acute intracerebral injection of the soluble beta amyloid 1-42 (Aβ1-42) peptide induces a depressive-like behavior in rats, associated to altered hypothalamic-pituitary-adrenal (HPA) axis activation and reduced cortical serotonin and neurotrophin levels. The aim of the present work was to study the effect of pre- and post-natal (5 weeks post-weaning) exposure to diets differently enriched in n-3, n-6, as well as n-6/n-3 PUFA balanced, on immobility time displayed on the forced swimming test (FST), along with neuroendocrine quantification in offspring rats. Results showed that n-6 PUFA-enriched diet increased depressive- and anxiety-like behaviors, as shown by the elevation in the immobility time in the FST test and self-grooming in the open field test. Those effects were accompanied by reduced cortical serotonin, high plasmatic corticosterone and hypothalamic corticotropin-releasing factor levels. Finally, enhanced plasmatic Aβ1-42 levels after n-6 PUFA diet and reduced plasmatic Aβ1-42 levels after n-3 PUFA were found. Taken together, our data indicate that Aβ1-42 might be crucially involved in behavioral alterations found after n-6 rich PUFA diet and strongly endorse the protective role of n-3 and the detrimental effect of improper n-6 PUFA diet consumption

Grain legumes and human health

Since early civilisation in different continents, grain legumes have been a part of balanced diets together with cereals. In general the seeds from those two plant families give together a good source of essential amino acids and may have given an evolutionary advantage. A sustainable diet for vegetarians may not be possible without the protein-rich legumes. Consumed alone, legumes can be a mixed blessing because of their deficiency of some essential amino acids. This deficiency can be balanced in a varied diet containing components richer in tryptophan and the sulphur amino acid methionine and cysteine. Many legume species are exceptionally rich in secondary metabolites, some of which are beneficial to human health while without adequate processing through heating or leaching many can be detrimental to the health of the consumer. Soybean (Glycine max) is one of the most popular and also one of the more healthy species. The presence of genistein and other isoflavones makes it famous as an anti-cancer nutraceutical. Isoflavones and other phytoestrogens, occurring mainly in legumes, might be a factor promoting longevity. Other beneficial secondary metabolites are found among the non-protein amino acids. Legumes are very rich in an enormous variety of non-protein amino acids that can be beneficial or toxic. A beneficial non-protein amino acid occurs in high concentration in fenugreek seeds (Trigonella foenum-graecum), a component of curry, while a variety of toxic amino acids occurs in the genera Lathyrus and Vicia. Legume seeds also contain a variety of anti-nutritional factors that can be reduced by post-harvest processing such as fermentation or germination. Fermentation also improves the balance of essential amino acids. Numerous dietary products such as soy sauce or tempeh are traditional food ingredients derived from legumes

Validation of the Portuguese Version of the Healthy Lifestyle Questionnaire

The main objective of this study was the validation of the Healthy Lifestyle Questionnaire (EVS II), using a confirmatory factorial analysis of the measurement model, with veteran athletes. A total of 348 veteran Portuguese athletes of both genders, aged between 30 and 60 years (M = 41.64, SD = 9.83), of whom 200 were males and 148 were females, from several sports. The results of the confirmatory factor analysis demonstrate the adequacy of the adapted version of the EVS II, as the factorial structure (6 factors/24 items) has acceptable validity indexes: χ2 = 305.925, p = 0.000, df = 120.017, χ2/df = 2.549, NFI (Normed Fit Index) = 0.909, TLI (Tucker Lewis Index) = 0.918, CFI (Comparative Fit Index) = 0.944, GFI (Goodness of Fit Index) = 0.944, AGFI (Adjusted Goodness of Fit Index) = 0.909, SRMR (Standardized Root Mean Square Residual) = 0.048, RMSEA (Root Mean Square of Approximation) = 0.060, allowing evaluation of the dimensions of balanced diet, respect for mealtime, tobacco and alcohol consumption, other drugs consumption and resting habits. The adaptation to sport of the Portuguese version of EVS II can be used with reasonable confidence in the evaluation of healthy lifestyles in the context of sportinfo:eu-repo/semantics/publishedVersio