World Nutrition Journal (Indonesian Nutrition Association - INA)
Not a member yet
413 research outputs found
Sort by
Seaweed as novel food for prevention and therapy for life style related disease
Get PDFSeaweed has long been known and consumed as a functional food and folk medicine, especially in people who live in coastal areas. Research on seaweed has recently increased with the surge need for alternative sources of functional food to deal with health problems related to lifestyle, such as obesity, diabetes, hypertension and cardiovascular disease. Epidemiology studies have found that population consumed seaweed is on a regular basis have significantly less diet-related diseases.1,2 Even the largest population of old age is in Japan, which consumes the most seaweed in the world.1,3 In countries such as Japan, China, and Korea, approximately 66% of algae species have been used as a daily ingredient in their dishes for many years
Effect of intermittent fasting on fat mass and fat free mass among obese adult: A literature review
Get PDFIntroduction Obesity is a serious hurdle facing by the world nowadays. Even though so many efforts have been done, yet the prevalence is keep rising. Intermittent fasting is seen as an effective and optimal approach for improving nutrition status without undesirable side effect.
Objective to identify the effect of intermittent fasting on fat mass and fat free mass among obese adult.
Methods: a literature exploration was conducted from January to October 2020 by searching the relevant studies from several databases.
Results: many human clinical trials recommended that IF affects beneficial on body composition and body weight. Consuming calorie only in a certain time frame per day for 4-12 months put the body into a fast metabolism which influence the reduction of fat mass from 0.03–16.4% intervention and increasing of fat free mass for around 0.64 to 0.86%.
Conclusion: intermittent fasting may reduce fat mass and increase fat free mass in obese adult through the reduction of energy intake (fasting) and the benefit to adipose tissue, liver, pancreas, skeletal muscle, and the brain
Optimizing iron adequacy and absorption to prevent iron deficiency anemia: The role of combination of fortified iron and vitamin C
Get PDFIron is a vital nutrient to promote the availability of tissue oxygen, cell growth and control of differentiation, and energy metabolism. Preventing Iron Deficiency Anemia (IDA) is necessary because iron is vital to central nervous system growth and development especially in the first years of life. Iron-rich complementary foods are recommended in infants around 6 months of age because iron store is depleted. Better understanding of iron absorption process and factors affecting its absorption and bioavailability is necessary to prevent iron deficiency and can be a dietary strategy to mitigate iron deficiency. Meat and iron-fortified food are the main sources of iron in the diet, and it is essential to introduce supplementary food to improve iron absorption. Additional foods such as cereals, cow milk and soybeans such as phytate, polyphenol and calcium are inhibitors which require care to prevent IDA. Ascorbic acid is an effective iron-absorbing enhancer, which is useful to reduce the effects of any known nonheme iron inhibitor. In iron-fortified foods, Combination use of vitamin C (ascorbic acid) is recommended in molar ratio of 2:1 (with cow's milk and low-phytate cereal foods) and higher molar ratio of 4:1 (with higher phytate such as soybeans)
The Potential of Seaweed Salt as an Alternative Low Natrium Salt: Safety and Sensory Test
Get PDFIndonesia is one of the largest producers of red seaweed in the world, but there is very little research done on the role of red seaweed in the health sector. This study is about red seaweed type Euchema cottoni and it’s potential as seaweed salt that has lower natrium and rich in other minerals.This research was divided into two phases and conducted from December 2016 to March 2017. The first phase is a safety analysis in terms of metal, mold and bacteria contamination of seaweed from three different places of Indonesia: Saumlaki, Maluku; Nusa Dua, Bali and Flores, Nusa Tenggara Barat. After the seaweed safety was selected, the seaweed was made into powder at Industrial Research and Development Agency (BPPT), Tangerang. The seaweed powder mixed with ordinary salt with four type of concentrations were subjected to a salty sensory test by nine panellists who have been working at the food production at Hospital for at least one year. The second phase was to do acceptance sensory test of the seaweed salt product taste against a concentration that was selected in first phase to first-degree hypertensive subjects aged 25–59 years by using soup as the meal-media. Chi-square test was used to analyse the difference.Seaweed from Saumlaki, Maluku was selected as the safest seaweed due to it’s lowest content of metal, mold and bacterial contaminations. The ratio of seaweed powder to ordinary salt powder 1:1 was selected by nine panellists in salty sensory test. Analysis of minerals from the seaweed salt product found that besides the lower sodium and Iodium content, it’s potassium and magnesium content were much higher than ordinary salt. Salty taste test by 62 respondents with first degree hypertension with age 25-59 years showed no significant difference in saltiness between seaweed salt and ordinary salt.In conclusion, the seaweed salt product with a 1:1 ratio to ordinary salt powder is safe and acceptable to be used as an alternative low Na salt
The Role of Iron Adequacy for Maternal and Fetal Health
Get PDFNearly half of pregnant women in the world are reported to suffer anemia. And most of them are caused by iron deficiency, while the others by folate, vitamin B12 or vitamin A deficiency, chronic inflammation, parasite infections and hereditary disorders. Anemia in pregnant women is characterized when < 11 g / dL or any time during pregnancy. And when followed by low iron, it's called iron deficiency anemia.
Iron plays an important role in many metabolic processes by transporting oxygen and allowing cells to generate energy. Low iron levels during pregnancy leading to anemia, related to an heightened risk of mother and fetus disease. Iron deficiency anemia can affect fetal development and persist long-term, while mild and serious pregnancy anemia can lead to premature birth, maternal and child mortality, bleeding, and infectious disease. The iron requirement during pregnancy exceeds 1000 mg for red cell expansion, 300 mg – 350 mg for developing fetus and placenta, and 250 mg for variable blood loss at delivery. Iron adequacy during pregnancy can be assured by proper nutrition, iron supplementation and fortification, and intravenous iron or blood transfusion. Iron supplementation is only enough to cover the prenatal iron requirements.
Summary: Iron deficiency leading to anemia, rising risk of negative pregnancy outcomes. To meet increasing iron requirements during pregnancy including iron supplementation, fortification of staple iron foods, and intravenous iron or blood transfusion if required
The Importance of Iron To Support Optimum Cognitive Development
Get PDFThe fetal brain anatomy development starts during the last trimester of pregnancy and continue in early months of life. This critical process makes it vulnerable to insufficient nutrition, while brain growth continues into adulthood, micronutrient status can affect functioning beyond childhood. Iron is an important nutrient for the production and growth of cells in the immune and neural systems. Iron deficiency (ID) is the most common nutrient deficiency in the world, affecting about half of all pregnant women and their offspring. Iron deficiency anemia has long been believed to have an effect on the central nervous system. Iron deficiency in late trimester and in newborn leads to abnormal cognitive function and emotional control that may continue in adulthood.
In summary, despite some evidence that iron supplementation enhances cognitive performance. Evidence of the role of iron in brain development and the effect of iron deficiency or iron supplementation on early development is uncertain
Vitamin C and viral infection
Get PDFMicronutrients such as vitamins, minerals and trace elements influence various metabolic processes that are directly associated with immune functions, especially vitamin C and D. The adequacy of vitamin C in leukocytes plays a major role in the success of immune response, both innate and adaptive. The highest vitamin C concentrations were found in lymphocytes, monocytes, platelets and neutrophils respectively
COVID-19 treatment during and after recovery: What to expect
Get PDFCurrently, there are no clinically specific drug for COVID-19, neither novel treatments nor vaccines. Hospitals and researchers over the world are testing many different therapies on coronavirus-positive patients in an effort to find a potential COVID-19 treatment, a few medications that have been making a buzz in the science community such as remdesivir, hydroxychloroquine and chloroquine, favipiravir, oseltamifir, lopinavir/ritonavir, azithromycin, plasma convalescent, dexamethasone and stem cell
Fact and myth of COVID-19 related to nutrition
Get PDFThere are no miracle foods or diets that can prevent or cure COVID-19. People are in an anxiety about COVID-19 that makes people more willing to try anything. In fact, to keep people healthy during the COVID-19 pandemic are eat a balanced and varied diet, establish a routine and practice mindful eating, keep hydrated, practice safe food hygiene, stay active at home, get enough quality sleep and last but not least get information from trustworthy source
Association of short stature with cognitive assessment in primary school children in Kampung Melayu, Jakarta, Indonesia
Get PDFBackground: In Indonesia, an estimated 23.6% of children aged 5-12 years old are short statured, therefore short stature is made one of the health priorities. Children with short stature are associated with low cognitive levels, so that it will have an impact on quality of life.Methods: This research was conducted in a cross-sectional study at SDN 01 Kampung Melayu, Jakarta, Indonesia. Subjects are children with short stature aged 6-12 years old. Data was taken by measuring height according to age with the curve used by the Centers for Disease Control and Prevention - National Center for Health Statistics (CDC-NCHS) and total value from cognitive assessment using the Cognitive Test Battery for Individuals with and without Intellectual Disabilities (CIID) instrument. This research was conducted aiming to assess cognitive in primary school children with short stature.Results: There were 64 children with short stature in SDN 01 Kampung Melayu with CIID test results for Total Score obtained in the range of 5-26, with mean and standard deviations 13.59 ± 4.54. Non Verbal Score was obtained in the range 7-39, with mean and standard deviations 21.94 ± 7.51. Hopkins Verbal Learning Test obtained range 6-31, with mean and standard deviations 19.36 ± 5.90. Verbal Fluency is obtained in the range of 5-26, with mean and standard deviations 13.59 ± 4.54. Compared with previous studies, subjects with short stature have values similar to those of children with normal stature. No significant difference was found between short stature children with underweight nutritional status and short stature children with normal nutritional status, with p=0.369.Conclusion: There were 64 children with short stature and the total score ranging from 5-26, with mean and standard deviations 13.59 ± 4.5