Pengaruh Edukasi Gizi terhadap Pengetahuan Gizi dan Asupan Energi, Protein dan Besi pada Remaja

Bad knowledge leads to nutritional problems. One of the efforts to improve the nutritional status of adolescents is by providing nutritional knowledge about balanced diet so they can achieve optimal health. This study aims to determine the effect of nutritional education on nutritional knowledge, energy, protein and iron intake of adolescents in SMP Negeri 35 Makassar. This research is Quasi Experimental with one pre-test and post-test group design. Samples are 34 students of class VIII selected by cluster random sampling. This study analyzed by paired sample t test. Nutrition education is given by lecture method and discussion using leaflet with frequency 3 times meeting in 3 weeks. The results showed that there is an effect of nutritional education on nutritional knowledge, energy and protein intake with p value = 0,000, p = 0,005 and p = 0,002 (α 0,05). Nutritional education is useful in improving nutritional knowledge, energy and protein intake

Edukasi Gizi terhadap Pengetahuan dan Kebiasaan Jajan pada Siswa SMP Negeri 35 Makassar

One effort to increase knowledge is to educate health about nutrition especially. Nutrition education is essentially an activity to deliver a health message to a community or group in the hope of influencing the behavior of the target. The habit of snacking is part of the action-shaped behavior that becomes a pattern of the behavior of a person or group that tends to be difficult to change. This study aims to determine the effect of nutritional education on knowledge and habits of jajan at students of SMP Negeri 35 Makassar. The type of research is pre experimental study with one group pre-test and post-test design. The location of the research was conducted at SMP Negeri 35 Makassar. Samples are students of class VIII of 100 students obtained by simple random sampling. The study was conducted on April 8 - April 22, 2017. The results are presented in tabular and narrative form. Based on the results of research conducted at SMP Negeri 35 Makassar shows that the knowledge of students before given less than 58% of good nutrition education and good (42%) using Wilcoxon statistical test obtained value (p=0,000) which means there is influence of education Nutrition to knowledge in students. In the habit of snack before given nutrition education that is as much (63%) and good as much (37%), using Wilcoxon statistic test obtained value (p=0,372) which means there is no effect of nutritional education to snack habits on students. Nutrition education with reverse sheet media shows there is an influence on knowledge but there is no effect on the snack habits

Kandungan Protein dan Kalsium pada Biskuit Formula Tempe dengan Penambahan Tepung Daun Kelor (Moringa Oleifera) sebagai Makanan Pendamping ASI (MP-ASI)

The results of the research on tempe biscuit with the substitution of moringa flour as MP-ASI did not reveal the content of protein and calcium which is a nutrient Which is important to know as fast food. This study aims to determine the content of protein and calcium in tempe biscuit formula with kelor leaf flour substitution.This research uses laboratory. Samples analyzed were 2 samples with no substitution of 0% Moringa flour (control) and samples with Moringa flour substitution 9% (13.5 g) based on consumer acceptance. Aanalysis of proteins by khjedal method and mineral by atomic analysis spektrofothometer (AAS). The results showed that the content of protein and calcium biscuit of tempe formula with the substitution of maize flour 9% (13.5 g) respectively by 14.9% and 38.3 mg, Greater than non-substitution of maize leaf powder respectively 12.6% and 21.4 g. It was concluded that the content of protein and calcium biscuit with the substitution of moringa flour is higher than that without the substitution of moringa flour. Further research on the formulation of complementari of food for breast milk is required to balance the nutritional value in accordance with the needs of infants 6-24 months. Keywords : Biscuits, Protein Content, Calcium Conte