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Karakteristik Ibu, Keluarga, Asupan Lemak, dan Persen Lemak Tubuh pada Remaja Stunting dan Non-Stunting di SMP Negeri 1 Nguter Kabupaten Sukoharjo
(Prodi Ilmu Gizi Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta, 2017-05-06)
National data shows us the prevalence of stunting of 36.7%, a health problem in a region where
considered to be severe if the short prevalence were 30-39%, and said to be serious when the
shorter prevalence were ≥ 40%. ...
Pengaruh Lama Perebusan Biji Nangka (Atrocarpus Herephyllus Lamk) Terhadap Kadar Kalsium, Kerenyahan, dan Daya Terima Keripik Biji Nangka
(Prodi Ilmu Gizi Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta, 2017-05-06)
Jackfruit seeds is a waste of jackfruit which contains phosphorus and calcium were higher
than durian seed. Utilization jackfruit seeds in the food sector is still low at around 10%,
jackfruit seeds has been limited to ...
Gambaran Hygiene Sanitasi Penjaja Makanan dan Jumlah Total Mikrobia pada Jajanan Anak Sekolah Dasar Kecamatan Gondomanan dan Mergangsan Kota Yogyakarta
(Prodi Ilmu Gizi Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta, 2017-05-06)
Snack food is food sold by street vendors in the streets and other public places for direct
consumption without further processing or preparation. Poor hygiene habits increase the
likelihood of direct contamination food. ...
Hubungan Tingkat Sosial Ekonomi Keluarga dan Pengetahuan Tentang Anemia dengan Perilaku Konsumsi FE Remaja
(Prodi Ilmu Gizi Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta, 2017-05-06)
Masalah gizi pada remaja terjadi karena remaja memerlukan zat gizi yang lebih tinggi karena
peningkatan pertumbuhan dan perkembangan yang terjadi secara dramatis, perubahan gaya
hidup dan kebiasaan makan remaja mempengaruhi ...
Perbedaan Dukungan Keluarga dan Pengetahuan Ibu Tentang Asi antara Ibu yang Memberi Asi Eksklusif dan Non Eksklusif di Wilayah Puskesmas Getasan Kabupaten Semarang
(Prodi Ilmu Gizi Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta, 2017-05-06)
World Health Organization (WHO) recommends breast milk should be given to infants at least
until the age of 6 months without any additional liquids such as milk formula, water, orange
juice, or other supplementary foods ...
Hubungan Tingkat Konsumsi Energi, Protein, dan Kesesuaian MP-Asi Terhadap Status Gizi Balita di Desa Bulu Polokarto Sukoharjo
(Prodi Ilmu Gizi Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta, 2017-05-06)
Children are human resources assets and future generations that are needed to be considered
life. The balance of nutrient intake greatly affects the growth and the development of children.
Many aspects influence the ...
Efektifitas Edukasi Gizi Terhadap Perbaikan Asupan Protein dan Kadar Hemoglobin pada Remaja Putri
(Prodi Ilmu Gizi Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta, 2017-05-06)
Anemia in adolescent girls may occur because of increased iron requirements on growth, low
intake or bioavailability of iron from food, infections and parasites, the loss of iron through
menstruation. In addition, low ...
Hubungan Asupan Zat Besi Dan Kadar Hemoglobin dengan Kesegaran Jasmani pada Remaja Putri di SMA N 1 Polokarto Kabupaten Sukoharjo
(Prodi Ilmu Gizi Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta, 2017-05-06)
Physical fitness is needed for daily activities. Someone with a good physical fitness, the
effectiveness and productivity can be maintained or increased. The intake of iron and the level
of hemoglobin are factors that ...
Identifikasi Cemaran Boraks pada Bakso yang Dijual Di Desa Gonilan, Kartasura, Sukoharjo
(Prodi Ilmu Gizi Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta, 2017-05-06)
Knowlege society about food additives as a mixture of food is often confused with hazardous
chemicals so abuse of hazardous chemicals in food occured. Report of Badan Pengawas Obat
dan Makanan (BPOM) in 2011 stated, from ...
Hubungan Frekuensi Konsumsi Makanan Cepat Saji (Fast Food) dengan Tempat Tinggal Pada Mahasiswa FIK dan FT Universitas Muhamammadiyah Surakarta
(Prodi Ilmu Gizi Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta, 2017-05-06)
Fast food (fast food) is food available in quick time and is ready to eat, such
as fried chicken, hamburgers or pizza. Fast food is easily available in the market provide the
availability of variety of food to taste and ...