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Journal articles on the topic 'Their nutritional value'

Author: Grafiati

Published: 7 June 2025

Last updated: 2 August 2025

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1

Фролова, Н. Н., Е. Б. Скоморохова, and Т. А. Матвеева. "Healthy nutrition. Nutritional value of food products." Вестник Всероссийского научно-исследовательского института жиров, no. 1=2 2021 (December 17, 2021): 77–79. http://dx.doi.org/10.25812/vniig.2021.59.22.002.

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Культура питания - важнейший компонент здорового образа жизни. Вступивший в силу 1 мая 2020 года Федеральный закон «О внесении изменений в Федеральный закон «О качестве и безопасности пищевых продуктов» и ст. 37 Федерального закона «Об образовании в Российской Федерации» закрепляет понятие «здоровое питание» и его принципы. Здоровое питание - питание, ежедневный рацион которого основывается на принципах, установленных Федеральным законом, отвечает требованиям безопасности и создает условия для физического и интеллектуального развития, жизнедеятельности человека и будущих поколений. Чтобы рацио

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2

ŁYSOŃ, Ewelina, Wioletta BIEL, Maja CIERNIAK, and Katarzyna M. KAVETSKA. "NUTRITIONAL VALUE OF GRANULATED ADULT DOG FEED." Folia Pomeranae Universitatis Technologiae Stetinensis Agricultura, Alimentaria, Piscaria et Zootechnica 336, no. 43 (2017): 83–88. http://dx.doi.org/10.21005/aapz2017.43.3.10.

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3

Kalač, P., and J. Moudrý. "Composition and nutritional value of amaranth seeds." Czech Journal of Food Sciences 18, No. 5 (2000): 201–6. http://dx.doi.org/10.17221/9651-cjfs.

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There are reviewed literature data on proteins, lipids, starch, oligosaccharides, dietary fibre, mineral constituents, vitamins and antinutritional compounds of amaranth seeds. Moreov r, information on isolation of squalene from oil and betacyanin pigments from leaves and inflorescence is given. Data on hypocholesterolemic effect of amaranth seeds are also mentioned.

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4

Kamalovna, Mirsharipova Guljakhan, Komilov Nozimjon Abdurakhimovich, and Rahmonkulov Kаhramon. "NUTRITIONAL AND MEDICINAL VALUE OF CHICKPEA GRAIN." American Journal Of Agriculture And Horticulture Innovations 4, no. 11 (2024): 26–33. https://doi.org/10.37547/ajahi/volume04issue11-05.

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This study investigates the effect of sowing dates on the protein, oil, non-nitrogenous extractive substances, and maturation levels in chickpea grains grown under slightly saline soil conditions. The findings indicate the impact of sowing time on the chemical composition of chickpea, including its nutritional and medicinal properties.

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5

Kalpana, Kulshrestha. "HORTICULTURAL CROPS VALUE ADDITION FOR NUTRITIONAL SECURITY." International Journal of Research - Granthaalayah 6, no. 10 (2018): 110–20. https://doi.org/10.5281/zenodo.1475432.

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Nutritional well-being is a sustainable force for health and development of people and maximization of human genetic potential. From the beginning of human history, food has been considered as the major factor in maintaining well-being and health of individuals. Active ingredients in food which are effective in promoting human health include amino acids, fats dietary fiber, antioxidants, pigments, vitamins and minerals which are present in different food groups such as pulses, cereals, legumes, oilseeds, fruits and vegetables. Among all these food groups, fruits and vegetables play a significa

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6

Nur Cholila, Nur Maziyah Hurin'in, and Tri Yunita Fitria Damayanti. "AN ANALYTICAL STUDY OF NUTRITIONAL STYLE, NUTRITIONAL STATUS, AND MENTAL HEALTH IN THE PRECONCEPTION PERIOD : (TOWARDS OPTIMAL PREGNANCY OUTCOMES)." Indonesian Midwifery and Health Sciences Journal 8, no. 4 (2024): 351–70. http://dx.doi.org/10.20473/imhsj.v8i4.2024.351-370.

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Background: The preconception period is a crucial period to optimize maternal and fetal health. Preconception nutrition can affect nutritional status and mental health which has an impact on pregnancy readiness. This study aims to analyze the correlation between nutrition and nutritional status and mental health during the preconception period. Method: This study used a prospective cohort study involving women of childbearing age selected by stratified random sampling to obtain 129 respondents. Nutritional Style data were collected through FFQ questionnaires, nutritional status was measured th

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7

Perumpuli, P. A. B. N., S. M. S. J. M. Singharathne, and I. P. Wanninaika. "Caryota urens: value addition, nutritional and medicinal values." Food Research 6, no. 2 (2022): 489–500. http://dx.doi.org/10.26656/fr.2017.6(2).200.

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Caryota urens which is commonly known as Kithul, is a multipurpose and underutilized palm mainly distributed in Asia. Due to its numerous applications, it has been considered an important plant that ensures the livelihood of the village people in Sri Lanka. Thus, this article reviews the nutritional and medicinal values of kithul palm and its value-added products. Kithul sap is widely used in the production of kithul treacle and jaggery due to its high amount of sugar content. Kithul seed oil is high in palmitic and oleic acid and is a good source of biofuels. Kithul fruit has skin-irritating

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Călin, Sorina Monica, Mădălina Gavrilescu, Adrian-Petruş Vişan, Roxana Chiţu, Marius Sorinel Neacşu, and Magdalena Mititelu. "Nutritional value of sausages." Farmacist.ro 2, no. 193 (2020): 38. http://dx.doi.org/10.26416/farm.193.2.2020.3092.

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9

Stanton, R. "NUTRITIONAL VALUE OF VEGETABLES." Acta Horticulturae, no. 247 (September 1989): 391–96. http://dx.doi.org/10.17660/actahortic.1989.247.75.

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10

Hewitt, David, and Helen J. Bancroft. "Nutritional value of yogurt." Journal of Dairy Research 52, no. 1 (1985): 197–207. http://dx.doi.org/10.1017/s002202990002402x.

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SUMMARYYogurt, made from fortified skim milk by conventional methods using Streptococcus thermophilus and Lactobacillus bulgaricus, was used in studies of the effect of fermentation on nutritional value of milk. In all experiments, the product was compared with the uninoculated base milk. The concentration of most vitamins was less in yogurt than in milk and was most noticeably so for biotin which was 60% less. The effect on folic acid content was inconsistent. In nutritional experiments with rats, high values for true digestibility, biological value and net protein utilization were obtained f

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11

S.R., Badhe A. Y. Pundkar K. S. Rathod M. D. Pawshe S. A. Ingle. "Milk Beyond Nutritional Value." Science world a Monthly e magazine 5, no. 2 (2025): 6418–21. https://doi.org/10.5281/zenodo.14979809.

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Milk of all mammalian species contains a heterogeneous mixture of lacteal secretion which   contains numerous components which exhibit a wide variety of chemical and functional activities. Mother’s Milk is rich in Nutritive value, Health Promoting Value, Medicinal Value. Milk has been more than a source of nutrients to any neonate of mammalian species, as well as for growth of children and nourishment of adult humans. Recent studies indicate that milk furnishes a broad range of biologically active compounds that guard neonates and adults against pathogens and illnesses. Thus, b

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12

Пономарева, Елена, Elena Ponomareva, Андрей Кривошеев, et al. "Breadsticks with enhanced nutritional value for salt-free nutrition." Food Processing: Techniques and Technology 48, no. 1 (2019): 114–24. http://dx.doi.org/10.21603/2074-9414-2018-1-114-124.

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At present moment it is essential to produce food which not only satisfies people’s needs, but also has a particular nutritional value and vitamin and mineral content. Introduction of non-traditional types of plant materials in the recipes of baked goods for preventive and therapeutic nutrition is a promising direction for enhancing their nutritional value. Consumption of these products improves the balance of vitamins, amino acids, trace elements, macronutrients, food fibers and has a positive effect on human health. The article presents the development of breadstick recipe for salt-free nutr

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Ovidiu, Tita. "Obtaining Low-Fat Foods and Improved Nutritional Value." International Journal of Pharmacognosy & Chinese Medicine 2, no. 4 (2018): 1–3. http://dx.doi.org/10.23880/ipcm-16000143.

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One of the biggest challenges facing food research is the achievement of sustainable food production and, at the same time, the supply of quality food with added functionality for the prevention of diseases regarding the lifestyle. Currently consumers are more aware of food problems and monitor and attempt to harmonize their diet, they have become more preoccupied with improving their general health through daily nutrition

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Aslanova, M. A., O. K. Derevitskaya, A. S. Dydykin, A. L. Bero, and N. E. Soldatova. "Nutritional and biological value of functional culinary products." Vsyo o myase, no. 6 (December 30, 2021): 12–15. http://dx.doi.org/10.21323/2071-2499-2021-6-12-15.

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15

Karklelienė, R., E. Dambrauskienė, D. Juškevičienė, A. Radzevičius, M. Rubinskienė, and P. Viškelis. "Productivity and nutritional value of dill and parsley." Horticultural Science 41, No. 3 (2014): 131–37. http://dx.doi.org/10.17221/240/2013-hortsci.

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Investigations of productivity and biochemical valueof dill cvs Moravan, Szmaragd, Common, Mammoth and parsley cvs Moss Curled, Astra, Festival, Gigant d&rsquo;Italiawere estimated. Dill cv. Commonwas the highest, 62.3&nbsp;cm, and the most productive, up to 29.1 t/ha. The analyses of biochemical compounds showed that cv. Szmaragd accumulated significantly highest amount of the dry matter (14.7%) and total sugar (3.07%). Dill cvs Moravan and Common were close as to the ability for chlorophyll accumulation (2.04&ndash;2.02 mg/g). The highest amount of essential oils was estimated in

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16

ST, El-Hadidie. "The Nutritional Value of Improving Dried Lentil Soup." Food Science & Nutrition Technology 4, no. 5 (2019): 1–14. http://dx.doi.org/10.23880/fsnt-16000192.

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The main objective of this investigation is to prepare a quick and high quality lentil soup characterized with nutritional value in the form of powder from formulated dried soups. Dried soup mixtures formulated by lentil, mushroom, egg powder and dried sweet whey at different ratio. Three formulas were prepared and compared with lentil soup only for organoleptic properties, color, rehydration ratio, proximate analysis and energy, total phenolic compounds, antioxidant activity, amino acids profile and water activity during storage at room temperature. The organoleptic evaluation of different dr

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17

Novianty, Farradyna Dias, Desty Muzarofarus Sholikhah, and Heri Purnama Pribadi. "HUBUNGAN PENGETAHUAN GIZI, AKTIVITAS FISIK DAN ASUPAN ZAT GIZI DENGAN STATUS GIZI PADA REMAJA DI SMK KECAMATAN GRESIK." Ghidza Media Jurnal 3, no. 1 (2021): 234. http://dx.doi.org/10.30587/ghidzamediajurnal.v3i1.3087.

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Background: Indonesia has three burdens of nutritional problems (triple burden), especially in adolescents, namely stunting, wasting and obesity as well as micronutrient deficiencies. East Java Province, the prevalence of obese adolescents aged 13-15 years is 13.3% and aged 16-18 years is 11.3%. Especially in Gresik Regency, the prevalence of thin adolescents aged 16-18 years is 9.41%, fat adolescents are 15.74% and obese adolescents are 7.47%. The problem of undernutrition and overnutrition, especially in adolescents can have a very bad impact on the sufferer. Objective: To analyze the level

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18

Bazhenova, B. A., A. G. Burkhanova, A. A. Sidorov, T. D. Rumyantseva, and K. V. Ivanova. "NUTRITIONAL VALUE OF WILD RAINDEER OFFAL." Вестник ВСГУТУ 97, no. 2 (2025): 15–21. https://doi.org/10.53980/24131997_2025_2_15.

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It is known that energy consumption increases by 15 % for people working in the Far North, and they require proteins, fats and carbohydrates proportionally. By-products are high-protein raw materials. Nutrition plays important role of in the formation of physiological reserves, contributing to adaptation to the extreme conditions of the North. So, the research purpose was to study the total antioxidant content and analyze the nutritional value of offal from wild raindeer of the Lena-Olenek winter population of the Muna River basin. The conducted research showed that raindeer by-products have h

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19

Caroline Jeba R, Priyanka S, and Priyanka M. "Production and Nutritional Quality of Traditional Indian Millet Mixture of Rice, Pearl Millet and Urad Dal." International Journal of Research in Pharmaceutical Sciences 11, no. 4 (2020): 5076–81. http://dx.doi.org/10.26452/ijrps.v11i4.3104.

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Millet mix was prepared for its traditional values. The prepared sample was analyzed for its chemical and nutritional value, and by using the cost-efficient method, the nutritional content of the final product was enhanced. The improved sample was checked for its nutritional content. The objective is to make a comparison between standard and enhanced samples. ingredients were prepared in a powdered form of a sample in four different ratios. The standardized ratio of the ingredients used to make the samples were found by using tests. In the standardized ratio normal (S1) and nutrition enhanced

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20

Huang, Zeying, Haijun Li, and Jiazhang Huang. "Determinants of Nutrition Facts Table Use by Chinese Consumers for Nutritional Value Comparisons." International Journal of Environmental Research and Public Health 19, no. 2 (2022): 673. http://dx.doi.org/10.3390/ijerph19020673.

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The nutrition facts table is a nutrition labeling tool designed to inform consumers of food nutritional contents and enable them to make healthier choices by comparing the nutritional values of similar foods. However, its adoption level is considerably low in China. This study employed the Chi-squared Automatic Interaction Detection (CHAID) algorithm to explore the factors associated with respondents’ adoption of nutrition facts table to compare the nutritional values of similar foods. Data were gathered through a nationally representative online survey of 1500 samples. Results suggested that

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21

Rohwedder, A., J. E. Pfitzenmaier, N. Ramsperger, A. A. Apostolopoulou, A. Widmann, and A. S. Thum. "Nutritional Value-Dependent and Nutritional Value-Independent Effects on Drosophila melanogaster Larval Behavior." Chemical Senses 37, no. 8 (2012): 711–21. http://dx.doi.org/10.1093/chemse/bjs055.

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22

Kulshrestha, Kalpana. "HORTICULTURAL CROPS VALUE ADDITION FOR NUTRITIONAL SECURITY." International Journal of Research -GRANTHAALAYAH 6, no. 10 (2018): 110–20. http://dx.doi.org/10.29121/granthaalayah.v6.i10.2018.1168.

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Nutritional well-being is a sustainable force for health and development of people and maximization of human genetic potential. From the beginning of human history, food has been considered as the major factor in maintaining well-being and health of individuals. Active ingredients in food which are effective in promoting human health include amino acids, fats dietary fiber, antioxidants, pigments, vitamins and minerals which are present in different food groups such as pulses, cereals, legumes, oilseeds, fruits and vegetables. Among all these food groups, fruits and vegetables play a sig

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23

Leena Chandrakar and Sanyogita Shahi. "Millets and their Nutritional Value: A Review." Journal of Advanced Zoology 44, S3 (2023): 1690–97. http://dx.doi.org/10.17762/jaz.v44is3.2387.

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This comprehensive review paper delves into the nutritional value of millets and their multifaceted role in global nutrition and sustainability. Millets, a group of small-seeded grains, have garnered increasing attention due to their exceptional nutritional composition and potential to address contemporary challenges related to food security, health, and sustainable agriculture. Our exploration begins with an introduction to the various types of millets and their significance in global nutrition. We dissect the macronutrient and micronutrient profiles of millets, highlighting their rich conten

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Nurhaedah, Nurhaedah, Lidia Fitri, and Ulul Asmy. "Analysis of Factors Associated with Nutritional Status in School-Age Children at SD Negeri 10 Benteng Sidrap Regency." International Journal of Health Sciences 2, no. 1 (2024): 156–66. http://dx.doi.org/10.59585/ijhs.v2i1.263.

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Nutrition is very important in growth and development. Good nutritional status requires more attention because poor nutritional status in children will affect mental, physical growth or thinking abilities, of course, will reduce the level of productivity and ability in adulthood. The aim of this research is to determine the factors associated with the nutritional status of school- age children at SD Negeri 10 Benteng Sidrap Regency. Quantitative research method with a cross sectional study design. The sample consisted of 158 students at SD Negeri 10 Benteng. Data was collected using questionna

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Mayasari, Eka, Leli Leli, Rahmiyani Saad, and Ainun Jariyah. "Nutritional Status of Toddlers on Mothers' Knowledge About Worm Infections in the Working Area of Kassi Kassi Health Center Makassar." International Journal of Health Sciences 2, no. 1 (2024): 179–90. http://dx.doi.org/10.59585/ijhs.v2i1.264.

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Nutrition is very important in growth and development. Good nutritional status requires more attention because poor nutritional status in children will affect mental, physical growth or thinking abilities, of course, will reduce the level of productivity and ability in adulthood. The aim of this research is to determine the factors associated with the nutritional status of school- age children at SD Negeri 10 Benteng Sidrap Regency. Quantitative research method with a cross sectional study design. The sample consisted of 158 students at SD Negeri 10 Benteng. Data was collected using questionna

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26

Rahayu, Suci Fitri. "Relationship of Nutritional Concerning Families with the Nutritional Status of Children In the Working Area of Local Public health center." Healthy-Mu Journal 4, no. 2 (2022): 93–98. http://dx.doi.org/10.35747/hmj.v4i2.28.

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The status of malnutrition and malnutrition is caused by various interrelated factors, including family behavior factors in providing food, breastfeeding and complementary feeding, and nutrition service efforts. This study aims to analyze the relationship between nutritionally conscious families (Kadarzi) and the nutritional status of children under five in the Work Area of the Puskesmas Pelambuan, Banjarmasin. This study used an analytic method with a cross sectional approach. The sampling technique used was proportional random sampling with a sample size of 82 parents of children under five.

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Komarova, O. N., and A. I. Havkin. "Cultured milk foods in children’s nutrition: nutritional and biological value." Rossiyskiy Vestnik Perinatologii i Pediatrii (Russian Bulletin of Perinatology and Pediatrics) 62, no. 5 (2017): 80–86. http://dx.doi.org/10.21508/1027-4065-2017-62-5-80-86.

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28

Ajomiwe, Nneka, Mike Boland, Suphat Phongthai, Manisha Bagiyal, Jaspreet Singh, and Lovedeep Kaur. "Protein Nutrition: Understanding Structure, Digestibility, and Bioavailability for Optimal Health." Foods 13, no. 11 (2024): 1771. http://dx.doi.org/10.3390/foods13111771.

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This review discusses different protein sources and their role in human nutrition, focusing on their structure, digestibility, and bioavailability. Plant-based proteins, such as those found in legumes, nuts, and seeds, may contain anti-nutritional factors that impact their bioavailability apart from structural and compositional differences from animal proteins. Animal proteins are generally highly digestible and nutritionally superior to plant proteins, with higher amino acid bioavailability. Alternative protein sources are also processed in different ways, which can alter their structure and

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Margiyanti, Norma Jeepi. "Analisis Tingkat Pengetahuan, Body Image dan Pola Makan terhadap Status Gizi Remaja Putri." Jurnal Akademika Baiturrahim Jambi 10, no. 1 (2021): 231. http://dx.doi.org/10.36565/jab.v10i1.341.

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Nutritional problems in adolescents arise due to incorrect nutritional behavior, namely the imbalance between the consumption of nutrients and the adequacy of recommended nutrients. The main nutritional problems in adolescents are micronutrients deficiency, especially iron deficiency anemia, as well as malnutrition problems, both malnutrition and short stature and more nutrition to obesity with co-morbidity which are both often related to wrong behavior / diet, namely the imbalance between nutritional consumption and nutritional adequacy recommended. The purpose of this research is to find out

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Devátá, Iveta, Lilian Rumlová, and Jana Tomicová. "Nutritional Value of School Meals." Hygiena 60, no. 2 (2015): 63–70. http://dx.doi.org/10.21101/hygiena.a1320.

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31

Cannella, C., and S. Dernini. "WALNUT: INSIGHTS AND NUTRITIONAL VALUE." Acta Horticulturae, no. 705 (March 2005): 547–50. http://dx.doi.org/10.17660/actahortic.2005.705.80.

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32

Jayasinghe, Lalith. "Edible Fruits: Beyond Nutritional Value." Open Conference Proceedings Journal 4, no. 1 (2013): 12. http://dx.doi.org/10.2174/2210289201304010012.

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Mirzaeva, D. A., K. S. Maksumkhodjaeva, N. A. Khujamshukurov, et al. "Nutritional Value of Lemnaceae Macrophytes." International Journal of Current Microbiology and Applied Sciences 9, no. 4 (2020): 3233–42. http://dx.doi.org/10.20546/ijcmas.2020.904.376.

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MacArtain, Paul, Christopher I. R. Gill, Mariel Brooks, Ross Campbell, and Ian R. Rowland. "Nutritional Value of Edible Seaweeds." Nutrition Reviews 65, no. 12 (2008): 535–43. http://dx.doi.org/10.1111/j.1753-4887.2007.tb00278.x.

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Kudrina, Marina, Irina Kogevnikova, and Natalya Khudyakova. "NUTRITIONAL VALUE OF COW'S MILK." Bulletin of KSAU, no. 12 (January 27, 2025): 229–36. https://doi.org/10.36718/1819-4036-2022-12-229-236.

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Cow's milk has a complex structure and includes all the necessary nutrients to support human life. The content of milk protein ranges from 2.6 to 5.3 %. The main protein fractions are β-casein, κ-casein and whey proteins (immunoglobulins, α-lactalbumin, β-lactoglobulin, lactoferrin and transferrin). The biological value of milk proteins is determined by the fact that they contain a full range of essential amino acids. Thus, all cow's milk proteins are a rich source of lysine, and casein is also characterized by a high content of proline. The main source of energy in milk is milk fat, the conte

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Mascolo, Celestina, Raffaele Marrone, Alfonsina Palma, and Giuseppe Palma. "Nutritional Value of Fish Species." Journal of Nutritional Ecology and Food Research 1, no. 3 (2013): 219–25. http://dx.doi.org/10.1166/jnef.2013.1032.

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37

Dempsey, Daniel T., and James L. Mullen. "Prognostic Value of Nutritional Indices." Journal of Parenteral and Enteral Nutrition 11, no. 5_suppl (1987): 109S—114S. http://dx.doi.org/10.1177/014860718701100517.

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Khan, F. R., Z. Ul Abadin, and N. Rauf. "Honey: nutritional and medicinal value." International Journal of Clinical Practice 61, no. 10 (2007): 1705–7. http://dx.doi.org/10.1111/j.1742-1241.2007.01417.x.

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39

MORRISON, W. R. "Food — Biochemistry and Nutritional Value." Biochemical Society Transactions 16, no. 4 (1988): 654–55. http://dx.doi.org/10.1042/bst0160654.

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40

Khotimchenko, Yu S. "The nutritional value of holothurians." Russian Journal of Marine Biology 41, no. 6 (2015): 409–23. http://dx.doi.org/10.1134/s1063074015060061.

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41

Whitaker, John R. "Food—Biochemistry and Nutritional Value." Journal of Nutrition 119, no. 3 (1989): 518. http://dx.doi.org/10.1093/jn/119.3.518.

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Lee, Frank A. "Nutritional Value of Frozen Foods." Nutrition Reviews 9, no. 1 (2009): 1–4. http://dx.doi.org/10.1111/j.1753-4887.1951.tb02483.x.

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Loureiro, M. L. "Do consumers value nutritional labels?" European Review of Agricultural Economics 33, no. 2 (2006): 249–68. http://dx.doi.org/10.1093/erae/jbl005.

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Patarra, Rita Ferreira, Lisete Paiva, Ana Isabel Neto, Elisabete Lima, and José Baptista. "Nutritional value of selected macroalgae." Journal of Applied Phycology 23, no. 2 (2010): 205–8. http://dx.doi.org/10.1007/s10811-010-9556-0.

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Dusinsky, Roman, Miroslav Svec, Veronika Michalcova, Maja Al Beyroutiova, and Pavol Hauptvogel. "Nutritional value of neolithic wheat." Current Opinion in Biotechnology 24 (July 2013): S88. http://dx.doi.org/10.1016/j.copbio.2013.05.258.

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Rodionova, А. Е. "Artemisia: nutritional value and uses." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 5 (April 30, 2024): 260–67. http://dx.doi.org/10.33920/igt-01-2405-01.

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The article discusses the use of ruderal weeds: the common mugwort and the common wormwood. Their nutritional value, active substances, and recipes for dishes from these plants are given, which allows considering these types of plants from the perspective of functional additives in culinary recipes.

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Hasanah, Zuratul, Desty Muzarofatus Sholikhah, and Dwi Novri Supriatiningrum. "HUBUNGAN PENGETAHUAN GIZI, BODY IMAGE DAN KONSUMSI MAKANAN CEPAT SAJI DENGAN STATUS GIZI REMAJA PUTRI DI SMA KECAMATAN GRESIK." Ghidza Media Jurnal 4, no. 1 (2022): 45. http://dx.doi.org/10.30587/ghidzamediajurnal.v4i1.4627.

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Adolescents were vulnerable to nutritional problems. Knowledge of nutrition, body image, and consumption of fast food are factors studied and analyzed for their significant level on the nutritional status of adolescents. The purpose of the study was analyzed the relationship between nutritional knowledge, body image, and consumption of fast food with the nutritional status of adolescent girls in Gresik District Senior High School. This type of research uses an analytical observational cross-sectional approach. In this study, the independent variables were knowledge of nutrition, body image, an

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48

Anggraini, Dian Puspita, and Devita Sulistiana. "Mother's Knowledge Correlation on Balanced Nutritional Behavior with Toddler Nutritional Status in Sukosewu Village, Gandusari District." JOSAR (Journal of Students Academic Research) 8, no. 2 (2022): 42–50. http://dx.doi.org/10.35457/josar.v8i2.2413.

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Mother’s nutritional knowledge determines all that the children eats. Mother’s who have a good knowledge of nutrition will form a good balanced nutrition behavior for children. The behavior will affect the nutriet intake and nutritional status of children. The purpose of the study is to know the correlation mother’s knowledge and attitudes on balanced nutrition with children’s nutritional status in Desa Sukosewu village Gandusari district. This study employed Analytical Survey Research with Cross Sectional Design. The study was carried out on Juni 2022 in Sukosewu village. The collecting data

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Wijayanti, Lumastari Ajeng, Warda M, Rumiris Simatupang, et al. "Mother's Knowledge About Nutrition, Disease Infections And Snacking Habits With Nutritional Status Early Age Children In Garessi National Kindergarten." International Journal of Health Sciences 2, no. 4 (2024): 1276–88. https://doi.org/10.59585/ijhs.v2i4.524.

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The early childhood group is a group that is vulnerable to nutritional problems. Mothers' low knowledge about nutrition, infectious diseases and poor snacking habits often cause nutritional problems in early childhood. The aim of this research was to determine the relationship between maternal knowledge about nutrition, infectious diseases and snack habits with the nutritional status of early childhood children in Kindergarten in Garessi. This research method is an analytical survey with a cross sectional research design with a total sampling technique. This research was conducted on April 13

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Roficha, Hertien Novi, Fatmawaty Suaib, and Hendrayati Hendrayati. "Pengaruh Pengetahuan Gizi Ibu Dan Sosial Ekonomi Keluarga Terhadap Status Gizi Balita Umur 6-24 Bulan Di Wilayah Kerja Puskesmas Tamalanrea Jaya." Media Gizi Pangan 25, no. 1 (2018): 39. http://dx.doi.org/10.32382/mgp.v25i1.58.

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Mothers’ nutritional knowledge play an important role in nutritional status of children since mothers have responsibility to provide food for family, particularly for children. Although mothers have good knowledge in nutrition, but if their level of socioeconomic is low, it will affect to nutritional status of children.The aim of this research is to determine effect of mothers’ nutritional knowledge and socioecomic family on nutritional status of children aged 6 to 24 months at Tamalanrea Jaya public health center. The kind of this research is analityc research. Sample consists of 69 children

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