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Eating problems in children refer to various behaviors or conditions that interfere with a child's ability to consume food properly. This can include refusal of certain foods, difficulty chewing or swallowing, and unhealthy eating habits. Eating problems in children are not a focus in everyday life, so they become an ignored problem. The presence of eating problems in children has an impact on nutritional status and health in the future. Even eating behaviors that have been patterned since childhood can continue into adolescence and even adulthood. Parental eating habits and strategies used in feeding are dominant determinants of children's eating behavior and food choices. Therefore, examining eating problems in children is important to do because this problem can affect the growth and development of children if not handled properly so that fast and appropriate treatment is needed.

Dessert as a dessert, which is part of culinary in various cultures. Dessert is not only a dessert, but also reflects creativity and innovation in the culinary field. This study aims to analyze the comparative level of adding vannamei shrimp (Litopeaneus Vanname) to the cold dessert formulation on sensory properties (color, aroma, texture, and taste) and chemical composition (protein content and fat content). The study was conducted experimentally using a Completely Randomized Design (CRD) with three treatments of adding vannamei shrimp, namely 10% (A1), 20% (A2), and 30% (A3). The results of the organoleptic test showed that treatment A1 (10% shrimp addition) gave the best value on all sensory parameters, with an aroma value of 4.3 (like), taste 4.7 (like), texture 4.2 (like), and color 4.2 (like). Chemical analysis showed that treatment A1 produced a protein content of 4.21% and a fat content of 8.46%. The addition of vannamei shrimp to the cold dessert formulation is an attractive taste innovation for consumers. This study concludes that the addition of vannamei shrimp to cold dessert formulations can be an attractive alternative to improve the quality and nutritional value of products, as well as meet the growing needs of consumers.

Background: Premenstrual Syndrome (PMS) is a combination of physical, emotional, and behavioral symptoms that occur cyclically before menstruation and are commonly experienced by adolescent girls. Common symptoms include fatigue, abdominal pain, headaches, anxiety, and mood disturbances, which can affect sleep quality, concentration, and academic productivity. This article provides an in-depth examination of the definition, types, prevalence, causes, impacts, and management of PMS in adolescent girls. Based on epidemiological data, the prevalence of PMS is quite high, both globally and nationally, with incidence rates in Indonesia reaching 70–90% among women of reproductive age, and most cases beginning during adolescence. There are four main types of PMS: Type A (anxiety), Type H (hyperhidrosis), Type C (food cravings), and Type D (depression), each with specific characteristics and etiologies. Causes of PMS include hormonal imbalances of estrogen and progesterone, reduced serotonin levels, poor sleep quality, psychological stress, genetic factors, and unhealthy lifestyles. The impact of PMS on adolescents is complex, including decreased academic performance, social relationship disturbances, and reduced psychological well-being. Therefore, PMS management should be approached holistically through pharmacological (such as NSAIDs, antidepressants, and diuretics) and non-pharmacological (physical exercise, relaxation, lifestyle changes, and nutritional education) interventions. Environmental support and reproductive health education are crucial to help adolescents effectively manage PMS symptoms and improve their quality of life. This study is expected to serve as a foundation for promotive and preventive interventions in adolescent health care.

Dyslipidemia is one of the most common metabolic disorders among the productive-age population and plays a major role in increasing the risk of cardiovascular diseases, including coronary heart disease and stroke. This condition often remains asymptomatic in its early stages, making regular monitoring of cholesterol and HDL levels a critical step in the early detection of atherosclerosis risk. Community-based screening programs revealed that 42.25% of participants had elevated total cholesterol levels, while 26.76% had very low HDL levels and 43.66% had low HDL levels. These findings highlight the urgency of early detection of dyslipidemia to prevent long-term complications that may impair individual quality of life. Through timely interventions involving nutritional education, dietary modifications, and increased physical activity, blood lipid levels can be effectively managed to prevent the progression of cardiometabolic disease and support long-term heart health.

Food security and nutrition remain important issues in coastal areas with limited access to diverse food sources. This community service program was conducted in Pulau Panjang Village, Pulau Ampel Subdistrict, Serang Regency, Banten Province, with the aim of empowering the local community through cassava based food innovation a nutritious and locally available commodity. The objective of the program was to introduce cassava fritters (perkedel singkong) as an alternative nutritious food and to enhance community knowledge and skills in cassava processing. The methods involved initial surveys (pre-tests), educational sessions, hands-on food processing activities, and final surveys (post-tests) to evaluate the effectiveness of the intervention. The training was designed using a participatory approach, allowing community members to be actively involved in each stage of the program. The results indicated an improvement in participants’ understanding of cassava’s nutritional value and its potential for home consumption and microenterprise development. Most participants showed interest in adopting cassava fritters as part of their daily meals and even as a potential small business product. This program effectively increased nutritional awareness, supported local food diversification, and strengthened community based food resilience through participatory education and innovation.

Food security and nutrition remain important issues in coastal areas with limited access to diverse food sources. This community service program was conducted in Pulau Panjang Village, Pulau Ampel Subdistrict, Serang Regency, Banten Province, with the aim of empowering the local community through cassava based food innovation a nutritious and locally available commodity. The objective of the program was to introduce cassava fritters (perkedel singkong) as an alternative nutritious food and to enhance community knowledge and skills in cassava processing. The methods involved initial surveys (pre-tests), educational sessions, hands-on food processing activities, and final surveys (post-tests) to evaluate the effectiveness of the intervention. The training was designed using a participatory approach, allowing community members to be actively involved in each stage of the program. The results indicated an improvement in participants’ understanding of cassava’s nutritional value and its potential for home consumption and microenterprise development. Most participants showed interest in adopting cassava fritters as part of their daily meals and even as a potential small business product. This program effectively increased nutritional awareness, supported local food diversification, and strengthened community based food resilience through participatory education and innovation.

For adolescent girls aged 15–19 around the world, complications from pregnancy and childbirth are the main cause of death. With girls under 15 being up to five times more likely to pass during delivery, this group has substantially more hazards than older women. Contributions include physical maturity, insufficient prenatal care, and socioeconomic obstacles. Correcting these inequalities is essential to raise maternal and teen health results worldwide. Adolescent mothers have a higher risk of problems including preterm birth, anemia, and preeclampsia. Their babies are more prone to have low birth weight, developmental delays, and greater death rates. Socially, teenage mothers sometimes face stigma, limited educational and job prospects, and economic hardship, therefore sustaining cycles of poverty and social injustice. This review aims to examine how common and serious maternal problems, like preeclampsia, anemia, and infections, are in teenage pregnancies. It also looks at serious issues for babies, such as low birth weight, preterm birth, and neonatal death. Finally, it studies the longterm health effects on both teenage mothers and their children, physical, psychological, and developmental aspects. Using keywords pertaining to teenage pregnancy and maternal and foetal health outcomes, the systematic review will include studies published in English or Indonesian from 2010 to 2023 focusing on teenage pregnancies (ages 10–19), maternal and foetal health outcomes, conduct thorough database searches using PubMed, and Google Scholar Teen mothers may struggle to meet the nutritional demands of pregnancy, leading to complications like preeclampsia, anemia, and a higher chance of cesarean births. 

Stunting remains one of the major nutritional problems in Indonesia. According to the 2024 Indonesian Health Survey (SKI), the prevalence of stunting in Papua Province reached 16.8%. A child’s nutritional status is strongly influenced by dietary intake, particularly protein, which plays a crucial role in growth. One potential source of animal protein is Indian mackerel (Rastrelliger kanagurta), a type of fish commonly found in Papua. Indian mackerel is rich in protein and omega-3 fatty acids but is highly perishable, limiting its shelf life. To address this issue, the fish is processed into flour. Additionally, green spinach is used as a source of fiber and minerals, although it is also prone to spoilage. The spinach is processed by extracting its juice, which is then incorporated into noodle products. Dried noodles were chosen as a medium for fortification because they are widely consumed across age groups and often used as a substitute for rice.This study aimed to determine the effect of adding Indian mackerel flour and green spinach extract on the chemical properties and sensory acceptance of dried noodles. The research methods included nutritional content analysis and organoleptic testing. The sensory evaluation was conducted by 25 semi-trained panelists who were nutrition science students

Anemia in pregnant women is one of the contributing factors to stunting in toddlers. The consumption of iron (Fe) tablets by pregnant women requires supervision from family members to support the success of the stunting reduction program in Bangli Regency. Iron tablet intervention in pregnant women has been proven to reduce the risk of complications, lower the incidence of low birth weight in infants, and decrease maternal mortality during childbirth. This study used a cross-sectional survey design, involving 48 pregnant women. Data collection was conducted using total sampling during the period from January 2024 to January 2025 at Kintamani IV Public Health Center. Bivariate data analysis was carried out using the chi-square test. The results of the study showed that 68% of pregnant women experienced mild anemia. Most pregnancies were in the third trimester (39%), and 43% of the participants were in their first pregnancy. The majority of the pregnant women had good knowledge levels. There was a significant relationship between pregnant women’s knowledge and their adherence to consuming iron tablets, with a p-value of 0.019. The odds ratio (OR = 5.014) indicated that pregnant women with good knowledge were five times more likely to adhere to iron tablet consumption compared to those with limited knowledge. Support and monitoring of the nutritional status of pregnant women are essential to reduce the incidence of low birth weight and stunting among toddlers in Selulung Village, Kintamani District.  

One of the practical foods that can fulfill nutritional needs is flakes. Flakes that available on the market are generally made from wheat and corn. The nutritional value of corn flour-based flakes can be enhanced by combining them with other ingredients that have a relatively high protein content. One such food ingredient with a high protein content is mung beans. The development of flakes products using mung bean flour is expected to be one of the way to optimize the use of local legumes in Indonesia. The aim of this study is to obtain the best formulation of corn flour and mung bean flour in terms of the physicochemical and organoleptic characteristics of the flakes. This study uses a randomized block design with 4 treatment levels, which are the formulation ratios of corn flour to mung bean flour (60:40, 65:35, 70:30, 75:25), with each treatment repeated 6 times. The observation parameters include physicochemical characteristics such as protein, water and ash content, while sensory characteristics include aroma, taste, crispiness, color, and overall preference. The best treatment is determined by the de Garmo effectiveness index. The results of the study show that the 65% corn flour and 35% mung bean flour formulation is the best treatment based on the effectiveness index test with a score of 0.77, with physicochemical characteristics of 2.717% moisture content, 3.026% ash content, and 6.891% protein content, as well as sensory characteristics of color 4.2 (more liked), aroma 3.93 (liked), crispiness 4.26 (more liked), taste 4.23 (more liked), and overall preference 4.2 (more liked).

Stunting as a condition of malnutrition with potentially irreversible results due to poor nutritional intake. The negative impacts caused by stunting include impaired brain development, decreased intelligence, impaired physical growth and body metabolism. The purpose of the study was to examine the incidence of stunted toddlers in Kedalon Village, Kalikajar District, Wonosobo Regency. The research method used descriptive analytical observation by conducting secondary data observation of the results of height measurements in Kedalon Village, a population of 193 toddlers was obtained and a sample of 10 toddlers who experienced stunting and the data was analyzed using descriptive. The results of the study showed that the height of stunted toddlers was the highest in the very short category of 6 (60%) and short as many as 4 (40%) toddlers, there were 10 stunted toddlers.

Dangke is a local food product with high nutritional value that has become an inseparable part of the culture and economy of the community. It is made from traditional cheese typical of Enrekang Regency. Despite having great potential as a superior regional product, Dangke micro, small, and medium enterprises (MSMEs) face various obstacles, especially regarding short product durability (expiration date), simple packaging, lack of product innovation, and less than optimal marketing reach. Therefore, strengthening branding and optimizing marketing is crucial to increasing the competitiveness and desirability of Dangke MSMEs. This community service aims to analyze existing conditions, formulate, and implement strategies to strengthen Dangke product branding. The implementation methods include initial surveys, SWOT analysis training, comprehensive training and education on branding (brand identity, visual design), as well as implementation assistance and evaluation of travel impacts. Participatory and community-based approaches are at the heart of this activity. The results of the community service are expected to increase Dangke brand awareness, encourage innovation of derivative products (for example, dangke crackers with innovative flavors and packaging), expand distribution channels (including digital marketing), and ultimately increase sales and income of Dangke MSMEs. This program also has the potential to strengthen the local economy, preserve cultural heritage, and become a model for developing traditional food products in other areas.

This community service program aimed to enhance nutritional awareness and increase milkfish consumption through the innovation of a traditional dish, pepes ikan bandeng, in RT 31, Sebengkok Subdistrict, Tarakan City. Although milkfish is rich in nutrients such as protein, omega-3 fatty acids, vitamins, and minerals, its consumption remains low due to the presence of numerous fine bones. The program adopted a hands-on approach involving community members in every step of the process, including ingredient preparation, cooking, and product distribution. The results demonstrated that pepes ikan bandeng, traditionally seasoned and wrapped in banana leaves, not only offers a unique and appetizing flavor but also retains its nutritional value. This activity successfully educated the community on the benefits of consuming nutritious local fish while preserving traditional culinary heritage as a means of community empowerment.

Mung bean (Phaseolus radiatus L.) is an important agricultural commodity in Indonesia, widely cultivated due to its short harvest period, drought tolerance, and high nutritional value. However, the increasing demand for mung beans has not been matched by optimal production, necessitating innovations in cultivation techniques, particularly in water management. This study aims to examine the effect of different volumes of water media on the growth of mung beans. The research employed an experimental method using a Completely Randomized Design (CRD), involving nine mung bean seeds divided into three treatments with water volumes of 10 cc, 15 cc, and 20 cc, each replicated three times. Observations were conducted over seven days, focusing primarily on plant height. Analysis of variance (ANOVA) revealed significant differences (p < 0.05) among treatments. The 15 cc water volume resulted in the best growth, indicated by the highest average plant height at the end of the observation period, while 10 cc and 20 cc volumes produced less optimal growth. Insufficient water caused drought stress, whereas excessive water led to overly saturated media that impaired root respiration. This study underscores the importance of proper water volume regulation in mung bean cultivation to support optimal growth and prevent yield losses.

Pregnant women with poor nutritional status or Chronic Energy Deficiency (CED) are at risk of health complications for both the mother and fetus, such as low birth weight (LBW). This study aimed to determine the relationship between pregnant women with CED and the incidence of LBW at RSUD Sultan Muhammad Jamaludin I. The study used a descriptive correlational design with a retrospective approach using secondary data from medical records. The population consisted of 330 respondents, selected by total sampling technique. Univariate and bivariate analyses (Chi-square test) were performed. Most respondents were under 35 years old (66.4%), primigravida (62.0%), in their third trimester (100%), and had tertiary education (54.2%). Most did not have LBW infants (91.8%), and most were not diagnosed with CED (24.1%). Chi-square analysis showed a significant correlation (p=0.001) with an Odds Ratio of 11.566, indicating that CED significantly influences the likelihood of LBW.

This study aimed to evaluate the nutritional value of fish brain-brain products using milkfish surimi (Chanos chanos.Forskal) as the base ingredient, with variations in fillers such as tapioca flour, egg white, and Eucheuma cottonii seaweed.  Three formulations were used: (F1) surimi + tapioca starch, (F2) surimi + egg white, and (F3) surimi + Euchema cottonii seaweed. Proximate analyses were conducted to determine the moisture, protein, fat, ash, and carbohydrate content. The results showed that the addition of various fillers had a significant effect (P>0.05) on the value of protein, carbohydrate and water in the brain. While for fat and ash content, there was no significant effect (P<0.05). The average water content ranged from 66.5% to 72%, with the lowest content in the brain-brain added with tapioca flour. The highest protein content was obtained in the P2 treatment (egg white), which was 18.9%, while the treatment with the addition of tapioca flour showed the lowest protein content of 12.8%. Sensory value using Kruskal waliss treatment that gets a high average value is the aroma, taste, and texture of the addition of egg white fillers, while the texture is with the addition of Euschema cottonii seaweed fillers. Egg white significantly increased the protein content. The best formulation based on nutritional content and panellists' liking value was F2 (Surimi + Egg white). This study shows the potential for the development of milkfish-based processed products that are highly nutritious and functional..

Total cholesterol and HDL assessments are fundamental initial steps in evaluating the risk of cardiovascular disease. The ratio between total cholesterol and HDL is considered a sensitive indicator in predicting atherosclerotic events. Screening activities were carried out using the Plan-Do-Check-Act (PDCA) approach in adult participants. The examination was carried out using the Point-of-Care Testing (POCT) tool to assess total cholesterol and HDL levels from blood samples. Education was provided through leaflets containing information about lipid profiles and the importance of dietary changes. A total of 62 participants took part in this activity, with an age range of 23 to 76 years and the majority were female. Most participants had total cholesterol levels in the normal category, but almost all participants had HDL levels that were classified as low or very low. This lipid profile imbalance indicates a significant potential cardiovascular risk. The screening results underscore the need for continuous education on healthy dietary habits as a primary prevention strategy. Nutritional interventions emphasizing reduced intake of saturated fats, increased fiber consumption, and controlled sugar intake can help restore lipid balance and reduce the risk of atherosclerosis and long-term cardiovascular complications.

Fans of noodle food among young people are increasing every year because consumers without seeing the risk of fast food that is often consumed every day will cause disease. The emergence of this research is to develop innovative judes persea noodles where the raw material of the product is made from avocado leaves and does not use preservatives so that it can be said to be healthy food. The research method used is a descriptive qualitative approach, which aims to understand consumer perceptions and buying interest in the innovation of healthy spicy noodles made from avocado leaves. Data were collected through interviews, observations, and documentation, including interviews with various groups such as teenagers, students, housewives, and healthy culinary actors. The results showed that the innovation of healthy spicy noodles made from avocado leaves has the potential to be accepted by the market because it contains bioactive compounds such as flavonoids, tannins, and saponins that function as antioxidants and antibacterials, and can increase the nutritional value and durability of the product naturally. In addition, consumer perception and buying interest in this product is quite high, supported by effective marketing strategies and the use of local natural ingredients. Moral Decadence due to the lack of understanding of National and State Awareness. One form that can be.

Hemoglobin and hematocrit levels are fundamental hematological screening parameters that are relevant for identifying potential erythropoiesis disorders. An imbalance in these two parameters often reflects undiagnosed anemia, especially in adults and the elderly. The activity was carried out at the Cengkareng Baptist Foundation using the Plan–Do–Check–Act (PDCA) approach. The examination was carried out using the capillary method based on Point-of-Care Testing (POCT). Nutrition education was provided using leaflets containing information about the importance of micronutrients for blood formation. A total of 62 participants took part in this activity, with an age range of 23–76 years. Most participants were female (74.2%). Hemoglobin values ​​ranged from 7.4 to 17.3 g/dL, with a median of 11.9 g/dL. A total of 64.5% of participants had anemia. Hematocrit values ​​ranged from 22.0 to 51.0%, with a median of 35.0%. The high prevalence of anemia identified through this screening underscores the importance of preventive efforts through targeted nutritional education. Emphasis should be placed on the adequate intake of iron, vitamin B12, and folate to promote behavior change and reduce anemia risk in the community.

Instant noodles, categorized as part of ready-to-eat cuisine, represent a form of food that is conveniently packaged, easily served, practical, and prepared in a straightforward manner. Despite their convenience, instant noodles fall short of being considered a comprehensive food option due to their inability to fulfill the body's well-rounded nutritional requirements. A typical serving of instant noodles primarily consists of elevated levels of carbohydrates and protein, yet lacks sufficient energy, fiber, vitamins, and minerals. The consumption of instant noodles is driven by the time constraints faced by a majority of consumers, preventing them from indulging in a complete meal and preparing it from scratch. Regularly consuming instant noodles may pose health risks and hazards, given their inclusion of preservatives and low nutritional content. This study employs quantitative research methods, adhering to scientific principles by being concrete, empirical, objective, measurable, rational, and systematic. Quantitative approaches prioritize the analysis of numerical data, subsequently processed through suitable statistical methods. In conclusion, the statistical analysis conducted reveals that both preference (X1) and suitability (X2) jointly exert a significant impact on packaging quality (Y) within the scope of this research. However, it is crucial to note that 51.1% of the variation in Y remains unexplained by these two independent variables, suggesting that other factors may also contribute to determining the quality of packaging.