THE ROLE OF YOUTH NUTRITION CADRES IN THE SELECTION OF YOUTH SNACK FOODS IN SCHOOLS

Consumption of snack foods that are generally preferred by teenagers is not yet encouraging. Poor consumption of nutrients will reduce nutritional status and reduce learning achievement. Lack of nutritional status and food consumption is closely related to nutrition knowledge and eating behavior of school-age children. To improve the behavior of snacks for school children, among others, the formation of nutrition cadres is carried out, by training several teenage students who excel and have leadership qualities. For this reason, this study examines the role of adolescent nutrition cadres in the selection of juvenile snacks at school. This type of research is quasi-experimental, with the treatment of research beginning with the formation of adolescent nutrition cadres through training. Furthermore, nutrition cadres provide counseling with nutritional play media with assistance to their peers once a week for one month. The population is all students of 16 Biringkanaya Middle School and Tello 23 Makassar Junior High School and the sample eightth class VIII students selected clustered in each of the 2 classes. Collecting knowledge and attitude data using a questionnaire that tested its validity. Data analysis with paired t test. The results of the study showed that the knowledge and attitudes of adolescent nutrition cadres were getting better after attending training and counseling practices. There is the influence of counseling by cadres on adolescent nutrition knowledge, but there is no effect of counseling on the attitude of adolescent nutrition cadres. It is recommended that teachers and homeroom teachers also conduct training to support the role of youth nutrition cadres in schools.Keywords: Youth Nutrition Cadre, Selection of Snack Food

IRON IN COOKIES WITH BEEF FLOUR SUBSTITUTE

Anemia is a health problem that is often found in developing countries, include in Indonesia. One of the causes of anemia is iron deficiency. Young women are at high risk of anemia, the prevalence of anemia among young women is> 20%. One effort that can be do to overcome anemia in addition to giving blood-added tablets (TTD) is to use millet flour to be high iron cookies. The iron content of millet flour is 8.8%.This reasearch aims to determine the iron content in cookies with millet flour substitution. This type of research is experimental research with a post test group design research design. The samples analyzed were 2 types namely samples without substitution of 0% (control) millet flour and samples with 50% millet flour substitution. Data analysis using T test. Then presented in the form of tables and narratives.The results showed that the iron content of cookies without substitute for millet flour in the sample 0% was 2.966 mg / 100 while in the sample of cookies 50% increased to 4.616 mg / 100. There was an increase of 1,650 mg / 100. It is recommended to carry out the research, saving power and see whether there is an increase in hemoglobin levels in patients with anemia. Keywords: Cookies, iron levels and millet flou

The relationship between nutritional intake and diet with obesity in adolescents

The prevalence of obesity in adolescents continues to increase along with the increase in social welfare. This is due to the increasing consumption of energy and instant food. Obesity in adolescents can interfere with learning activities and can continue into adulthood. This study aims to find the relationship between nutritional intake and diet with obesity in adolescents. .The research location is in SMAN 21 and MAN 3 Makassar because in these schools there are quite high obesity sufferers. The location of the school was chosen purposively. The population is all obese students in the school. The sample is 42 obese students with a BMI of 25 and above and non-obese students who come from both schools and are still actively learning. Data collection of energy and nutrient intake using questionnaires and recall forms for adolescents. Data on weight and height of adolescents were collected using digital scales and microtois. Data analysis with chisquare test.The results of this study found that there was no relationship between energy and nutrient intake with obesity in adolescents. However, there is a relationship between the frequency of consumption of vegetables, snacks and drinking water with adolescent obesity, with a P value <0.05. This means that obese people need to eat vegetables and drink more water and limit their snacks to lose weight. The research is expected to continue with nutritional care for obese adolescents to lose weight.Keywords: nutritional intake, diet and adolescent obesityReferrence : 13 (2012-2020)

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

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. Keywords : Nutritional education, energy, protein, iron intake

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

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