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One of the consequences of poor nutritional management in toddlers is stunting. One nutritious alternative food to prevent stunting at a relatively cheaper price is sweet corn. Sweet corn is increasingly popular and widely consumed because it has a sweeter taste than regular corn (Kartika, 2019). Siswono (2004 in Surtinah, 2013) reported that the sugar content of the master sweet variety is 16 – 18%, close to the sugar content of cane, namely 19%. Sweet corn contains 96 cal Energy, 3.5 g Protein, 1.0 g Fat, 22.8 g Carbohydrates, 3.0 mg Calcium, 111 mg Phosphorus, 0.7 mg Iron, Vitamin A 400 SI, Vitamin B 0, 15 mg, Vitamin C 12.0 mg, and water 72.7 g Iskandar, 2006). This service activity was carried out at the Kampung Jawa Village Hall, Blangkejeren District, Gayo Lues Regency. The parties involved in this activity were lecturers from the Agrotechnology and Forestry study program, PSDKU Gayo Lues, Faculty of Agriculture, Syiah Kuala University as resource persons, as well as the Agrotechnology and Animal Husbandry study program, Faculty of Agriculture, Gunung Leuser University, Aceh Kutacane, village midwives as partners, village heads as facilitators and the village community. Javanese Village as a participant. Survey of activity locations, socialization of service activities, implementation of service activities, evaluation of service activities. The conclusions from this activity are: 1. Regarding the causes, characteristics, dangers and prevention of stunting by related parties, this is one of the first steps in efforts to improve the nutrition of pregnant women and toddlers in the Kampung Jawa Village community. 2. Sweet corn is an alternative food source that can be consumed by pregnant women and toddlers to prevent stunting. 3. This activity attracts the attention of mothers participating in socialization and Posyandu in Kampung Jawa Village and can increase their knowledge about preventing and handling stunting.

The problem of adolescent nutritional status is related to meeting nutritional needs. Because adolescence occurs physical growth and body development. The imbalance in nutritional intake depends on the preference factor, level of satisfaction with food choices, which will influence the amount of energy intake consumed in adolescents. The aim is to determine the relationship between dormitory food preferences and energy intake with the nutritional status of boys at the RK Serdang Murni Private School Dormitory. This research was conducted in the RK Serdang Murni private school dormitory, Lubuk Pakam District, Deli Serdang Regency. The main research period was carried out in April 2023. The type of research was a quantitative observational approach using a cross sectional design. The population is all young men at the RK Serdang Murni private boarding school and a sample of the entire population of young men. From the research results, based on the nutritional status of young men, the nutritional status was 10.5% less, the status good was 76.3%, the status was over 10.5%, and the obesity status was 2.6%. Based on food preferences, namely the neutral category 28.9%, the like category 60.5%, and the very like category 10.5%, while the energy intake categories namely low energy intake 23.7%, moderate energy intake 57.9%, and good energy intake 18.4%. From the results of the Chi Square test, there was a relationship between young men's food preferences and nutritional status in the RK Serdang Murni private school dormitory with a value of p = 0.002 and there was a relationship between energy intake and nutritional status in the RK Serdang Murni private school dormitory with a value of p = 0.004.

The rights of female prisoners must be considered specifically for female prisoners, because every woman experiences menstruation, pregnancy, childbirth and breastfeeding. Coaching in correctional institutions must pay attention to laws governing special rights for women prisoners. This research is normative juridical and empirical juridical research, so the approach taken is a statutory approach, because what will be studied are various legal rules that become the focus and central theme of a study. The research specification used is descriptive analysis, namely describing the results of research with complete data and as detailed as possible. Description is intended for primary, secondary and tertiary data related to legal protection of women prisoners through analysis using relevant laws and theories. Based on the Law of the Republic of Indonesia Number 22 of 2022 concerning Corrections Article 9 Paragraph (4). Prisoners who are entitled to health services and proper food in accordance with nutritional needs, while based on Government Regulation Number 32 of 1999 concerning Terms and Procedures related to the Implementation of the Rights of Prisoners, Article 20 Paragraph (1) Prisoners and Correctional students who are sick, pregnant or breastfeeding are entitled to additional food in accordance with the doctor's instructions, but the reality in the prison is not like that, there is no assertiveness from the prison towards providing the rights of pregnant women, so that the implementation becomes ineffective.

Chocolate pudding is a food that is rich in fiber and is liked by everyone. Chocolate pudding can be made from several types of chocolate powder with various brands on the market. It is possible that the various brands of chocolate on the market have different tastes. Pudding is a colloid that is good for health, because pudding contains fiber which is good for digestion. Seeing the increasing trend of desserts, the author took the initiative to make dessert cups in order to provide education to people who want to become entrepreneurs in the culinary field, especially desserts. Dessert is not only a sweet food but also a source of nutritional content that can build energy in the body. When eating dessert makes your mood happy and your mind calm, of course the energy in your body also improves. Apart from that, this dessert made from chocolate contains antioxidants and is rich in fiber, which can fulfill the nutrients needed by the body. The methods used in this activity include lectures, questions and answers or discussions, and training. The results obtained were (1) The participants responded well to the training in making chocolate pudding dessert cups; (2) Strong motivation and interest from training participants so that it supports the transfer of information and skills from service providers to participants, and each participant can fully absorb the training material offered; and (3) The training product for making chocolate pudding dessert cups can be consumed daily and can be used as an entrepreneurial product.

Nutritional status affects the menstrual cycle. If a woman with a nutritional status is thin, fat tissue which is also a source of low estrogen will produce low estrogen, causing disruption to the menstrual cycle by looking at the relationship between nutritional status and menstrual cycle disorders in young women at Sman 13 Makassar. This research uses an observational analytical research design with a cross-sectional approach. Purposive sampling was used to determine the sample size. The data analysis technique uses the chi square test and ordinal regression

Eclairs are cakes that are much favored by the general public, became as éclair a hollow texture and are soft on the inside. Mocaf is flour has been modified by fermentation, and has characteristics similar to wheat flour. This reseacrh used a variety of peanuts flour such as cowpeas, red bens and mung beans as protein and fiber source. The variety of nuts added aims to encrease the nutritional content of eclairs. This research was purposed to determine the chemical and sensory characteristics of eclairs which are high in protein and fiber and to determine consumer preferences from the comparison of mocaf and wheat flour with various types of peanut flour. The experimental design used was a Completely Randomized Design (CRD) with two factors, the first factor was the ratio of mocaf flour and wheat flour 9:1, 8:2, 7:3, the second factor was the variety of species of beans, cowpeas, red beans, mung beans. The results showed that the protein content was the highest, in the mocaf and wheat flour of 7:3 with a protein content of 8.50%. the eclairs formulation with the highest fiber content was found in a 9:1 ratio of mocaf flour and wheat flour with variety types of mung beans flour with a fiber content of 9.94%. The formulation of the ratio of mocaf flour : wheat flour 7:3 with variety species is the most preferred formula overall with an overall preference level of 3.67. Eclairs with the addition of peanut flour has the potential to increase product protein.

Chicken nuggets with the addition of purple sweet potato puree and shrimp are innovative nuggets made from chicken meat, purple sweet potato, shrimp and spices. The experiment aimed to determine: 1) the best sensory test quality: 2) nutritional content, namely Protein, Fat, Carbohydrate, Antioxidant, Fiber; and 3) selling price  250 grams.  research method used experiments to conduct 2 trials to determine  best sensory test. Data collection techniques through sensory tests using instrument 30 panelists. Data analysis technique with quantitative descriptive analysis of percentages.  results showed: 1) color sensory test results 22 (69%) light purple, 8 (25%) purple and 2 (6%) not purple, shape 16 (53%) love-shaped, 14 (47%) less perfect, aroma 21 (70%) smells combination of chicken and purple sweet potato, 7 (23%)  combination of chicken and shrimp, 2 (7%) less flavorful shrimp and purple sweet potato, taste 20 (67%) moderately savory combination of chicken shrimp  little sweetness purple sweet potato, 9 (30%) savory combination of chicken, shrimp, 2 (3%) sweet not savory purple sweet potato. Texture 18 (60%) soft chewy solid 12 (40%) solid; 2) laboratory test results content per 100 grams; Protein 12.83%, Carbohydrate 36.56%, Fat 6.05%, Antioxidant 92.88%, Fiber 3.22%; 3) Selling price 250 grams IDR 36.800.

Red bean flour has a high protein content but low gluten content. The superior nutritional value of rice bran is as a nutrient source that contains a lot of protein and high fiber and also does not cause allergies. The purpose of this study was to determine the effect of roasting time and the best formulation of the combination of red bean flour and rice bran flour in making snack bars that are rich in protein and favored by many consumers. This study used a completely randomized design (CRD) arranged factorially with two factors with the formulation of red bean flour and rice bran flour used were P1 (95:5); P2 (90:10); and P3 (85:15). Roasting time was 50, 40 and 30 minutes. Data analysis used ANOVA with Tukey's further test. The results of chemical and sensory tests significantly influenced the activity of water content, fat content, protein, carbohydrates, color, red bean flavor, bran flavor, hardness and overall liking. However, it was significantly different for ash content, color and overall liking. The best chemical test results were P2T3 (ratio of red bean flour and rice bran flour 90/10 with roasting time of 30 minutes) with the results of carbohydrate 60.74%, protein 10.96%, moisture content 19.01%, fat content 6.79%, and ash content 2.51%. The best sensory test results were P2T3 with color test results 2.98, red bean flavor 2.58, bran flavor 2.32, hardness 1.75, and overall liking 2.77. Snack bars made from red bean flour and rice bran flour have great potential as a high-protein food ingredient.

Today's people tend to consume healthy food, for example, functional food. Functional foods from fermented milk products which contain many bioactive compounds include yogurt, kefir, and cheese. The nutritional value of this product can be further increased through fortification of various types of tea. This research aims to summarize results related to the fortification of various types of tea in yogurt, kefir, and cheese products as a functional food innovation based on fermented milk. Based on various research, tea fortification in fermented milk products can increase the functional value of the product. Fortification of green tea, oolong tea, white tea, and black tea as much as 0.5 – 4% has been proven to increase the total phenolic content, antioxidant activity, antimicrobial and LAB growth as well as produce better color, texture, and sensory properties of yogurt. Green tea and black tea fortification of 1 – 4% is also believed to produce kefir with better antimicrobial and antioxidant activity and has a lower calorific value than products without tea fortification. Cheese with green tea or orthodox black tea fortification of 0.1 – 2% or 2 g/kg has been proven to be able to enrich polyphenolic compounds up to 2 times, and the antiradical activity of the cheese is up to 44%, and the antioxidant activity of the cheese is 14% higher than the control. Based on the research that has been carried out, it is believed that the fortification of various types of tea in yogurt, kefir, and cheese products can be an innovation in the development of functional food which can have a better impact on body health.

Recently, stunting has been hotly discussed by many people, especially mothers. According to WHO, stunting is a child's growth and development disorder caused by a lack of nutritional intake, infection, or inadequate stimulation. The number of stunting sufferers in Indonesia according to the 2018 Riskesdas results continues to decline. Community service activities for UNISKA MAB Banjarmasin students with the theme "Care to Prevent Stunting in Children in the City of Palangka Raya" were carriedout on Monday 13 November 2023 and were attended by thousands of listeners streaming via the RRI Digital Pro2 Palangka Raya program. With registration via Google form 44 people, but when the streaming starts2,314 listeners were present in the RRI Digital comments column when the event took place. The activity was carried out through several stages, namely: distributing activity pamphlets/flayers on social media and going through the Google form registration stage and when the event took place with the opening stage from the Head of the UNIKSA MAB Banjarmasin Communication Science Masters Study Program , and continued with material presentations by 4 UNISKA MAB Banjarmasin

Adolescence really requires higher levels of nutrition because of the physical growth and development that occurs from childhood to adolescence. Deviant eating habits certainly have an impact on nutritional problems such as undernutrition or overnutrition. The aim of this research is to determine the relationship between eating habits and physical activity and the nutritional status of adolescents in 2024. This research uses quantitative methods with a cross sectional design with 105 students at Al-Falah Islamic Middle School and uses random sampling techniques. This research instrument used the AFHC (Adolescent Food Habits Checklist) questionnaire and the GPAQ (Global Physical Activity Questionnaire). The chi square results obtained for the relationship between eating habits and adolescent nutritional status were p-value, namely 0.00 <0.05 and the chi square results for the relationship between physical activity and adolescent nutritional status were p-value, namely 0.00 <0.05, so there was a relationship between Physical Activity and Adolescent Nutritional Status.    

This research explores the impact of Ramadan fasting on student's academic performance and identifies socio-cultural factors and interventions that can mitigate any negative effects. The study investigates three research questions: (1) the impact of fasting on children's cognitive abilities and academic performance, (2) socio-cultural factors influencing the relationship between fasting and academic achievement, and (3) specific strategies or interventions to support fasting children's academic success during Ramadan. A literature review was conducted to examine previous research on the topic, incorporating studies that explored the physiological, psychological, and socio-cultural dimensions of Ramadan fasting among children. The findings highlight the complex relationship between fasting and academic performance, with studies reporting varying effects ranging from negative to neutral or even positive. Socio-cultural factors such as family support, cultural attitudes towards education, dietary habits, school policies, and socio-economic status were identified as influential factors shaping children's experiences during fasting and their academic outcomes. Additionally, several strategies and interventions were identified to mitigate the negative effects of fasting on academic performance, including nutritional guidance, hydration strategies, flexible school policies, supportive school cultures, family involvement, peer support networks, time management skills, emotional well-being support, physical activity opportunities, and continued academic support. These findings underscore the importance of holistic approaches to support fasting children's academic success during Ramadan, addressing their physical, emotional, social, and academic needs.

The cereal products available in the market mostly focus only on practicality and ignore the nutritional content. It is necessary to increase the nutritional content of these products by using local Indonesian raw materials such as sweet potatoes and corn.  The objectives of this study are: 1) to determine the effect of temperature and proportion of purple sweet potato flour and corn flour on the characteristics of cereals produced, 2) to assess the level of preference of panelists for the physical, chemical and sensory qualities of cereals produced. The study design used a factorial randomized design complete with a proportion treatment of purple sweet potato flour and corn. Test parameters include water content, degree of swelling, water absorption, texture, antioxidants, and sensory evaluation. The conclusion in this study is that the comparative treatment of purple sweet potato flour and corn and temperature did not have a real effect on water content, degree of development, water absorption index (IPA), water solubility index (IKA), texture and antioxidants but had an effect on sensory properties

Nutritional status has a significant impact on the growth and development of children. In Indonesia, the prevalence of nutritional status is as follows: 4% (very thin), 7.2% (thin), 10.8% (overweight), and 8% (obese), as determined by body mass index/age. This can be affected by a variety of variables, including socioeconomic status, personal hygiene, and lifestyle. In the odd semester of 2024, Panyaweuyan Elementary School is populated by 285 students in total. The objective of this service endeavor is to conduct early nutritional status screenings for pupils and girls attending Panyaweuyan Elementary School. By assessing the nutritional status of children through anthropometric measurements such as height, weight, and body mass index, this service activity is developed utilizing the PDCA method. The findings from the assessments indicate that while the majority of pupils enrolled at Panyaweuyan Elementary School possess a healthy nutritional status, a subset remains obese and has a compromised nutritional status. Early detection is critical for preventing and treating nutritional issues in children so that they may develop to their full potential.

The nutritional status of children significantly impacts their overall health and development, intertwined with socioeconomic factors. Adequate nutrition is essential for cognitive development and academic performance. Despite its importance, malnutrition remains prevalent among Indonesian children, with varying degrees of underweight, overweight, and obesity. This study utilized the PDCA method to screen nutritional status among students at SDN 01 Ciherang, West Java. Anthropometric measurements revealed diverse nutritional statuses, emphasizing the need for collaborative efforts among students, educators, and parents to implement interventions for healthier dietary habits and long-term health outcomes.

Complementary food is additional food for babies which must contain the energy and substances needed by the body. Decreased immune system has a negative impact on the health of children under five. One way is to use natural ingredients such as Moringa leaves which are processed into food that is liked by babies. The aim of this research is to determine the effect of giving Moringa leaf extract on the weight gain of babies aged 6 - 12 months in the Samata Community Health Center Working Area in 2022. The research was conducted in 2022. May 2021- December 2022. The research design used is quantitative research with a One Group Pretest and Posttest quasi-experimental design. The population is 32 babies aged 6-12 years from October - December 2021. The sampling technique is Total Sampling. Data analysis was carried out univariate and bivariate using the Paired Sample T-Test. The research results obtained from the Normality test showed a significance value of > 0.05, so the data was normally distributed, the univariate test showed that the distribution of the average increase in baby weight was 12.85 kg to 13.53 kg before and after being given Moringa leaf extract in complementary foods for breast milk. , and there was a significant influence between the baby's appetite and weight before and after being given Moringa leaf extract with a P-Value of 0.000 < 0.05. Based on the research results, it was concluded that there was a significant effect between Moringa leaf extract and increased body weight before and after administration. So it is recommended for the Samata Community Health Center to provide innovative additional food for babies to improve the nutritional status of babies at the Samata Community Health Center.

Pineapple or which has the Latin name Ananas Comosus L. MERR has two main ingredients, namely vitamin C and manganese. Vitamin C is very important for the growth and development of the immune system and can help the absorption of iron from food, meanwhile manganese is a natural mineral that has antioxidant properties or can ward off evil compounds in the body and help increase the body's immunity to avoid the Covid-19 disease outbreak.. Therefore, researchers are interested in researching pineapple juice, because what people consume every day is pineapple juice. The aim of this research was to determine the levels of vitamin C in pineapple juice (Ananas comosus L. MERR) and whether the vitamin C content in pineapple juice (Ananas comosus L. MERR) can meet daily nutritional adequacy rates. This research method uses quantitative methods. Where is the relationship between the independent variable and the dependent variable. The independent variable is pineapple filtrate and the dependent variable is vitamin C content. The parameters of this research are vitamin C levels using the UV Spectrophotometry method. The conclusion of this study shows that the results of the examination of pineapple juice levels are 54.6816  21.6678 mcg/g, and the vitamin C content in pineapple juice can meet the daily nutritional adequacy figure, namely 33 mg to 76 mg.

The current era is an era of scientific and technological progress which gives rise to competition in various fields as well as socio-economic improvements which have an impact on the level of public health and life expectancy, so that the number of people who pay less attention to health is also increasing. The most important impacts are physical, psychological and social setbacks. Mothers are one of the efforts to maintain health nowadays because mothers play a greater role in maintaining family health and need to understand balanced nutritional intake and a healthy lifestyle. From a survey conducted by the service team through interviews with several residents, it is known that the high population of mothers in Sariwangi village is a concern for the community, but the problem is related to the health of mothers. This service was carried out at the PKK Selawangi Village and Posyandu Cempaka 3 Selawangi Village, Sariwangi District. The first stage is planning the activities carried out. The second stage is the implementation of service activities in the form of solutions that have been approved by partner 1 and partner 2, namely Sariwangi Village.

Background: Anaemia is a condition with lower-than-normal haemoglobin levels and red blood cells. Iron nutritional anaemia in young women is at higher risk because it causes a person to experience decreased body resistance, making them susceptible to health problems (Anggoro, 2020). Normal Hb levels in female adolescents >12 g/dL, women of childbearing age 12–14 g/dL, pregnant women 11 g/dL, and males >13 g/dL. The prevalence of anaemia among young women in Semarang City is 43.75% (Semarang City Health Office, 2019). Based on preliminary studies at SMA Kesatrian 2 Semarang from class X, XI, and XII representatives, such as BP checks, conjunctival and skin examinations. After a simple examination, it was found that there were 3 class X who experienced symptoms of anaemia. Eight students in class XI experienced symptoms of anemia. In class XII, four people experienced symptoms of anaemia. Purpose: This study aimed to determine the effect of health education on the level of knowledge of anaemia in young female at SMA Kesatrian 2 Semarang.Method: This study used the pre-experimental design method with a one-group pre-test and post-test design approach. The sampling technique used was total sampling with a sample size of 55 respondents, and the research location was at SMA Kesatrian 2 Semarang. The data analysis used was the Wilcoxon test with the Shapiro-Wilk data normality test. Results: Based on data analysis, we obtained good knowledge from 51 (92.7%) respondents. The results of the Wilcoxon statistical test, namely a p-value of 0.000 (<0.005) and a potential health education value of 6.473x, affect the level of knowledge about anaemia in female adolescents. It can be concluded that Ha is accepted, and Ho is rejected; that is, there is an effect of providing health education on the level of knowledge about anaemia in young female at SMA Kesatrian 2 Semarang. Conclusion: Adolescents need to be given additional health education about anaemia to better recognize the signs and symptoms and how to avoid it.

Introduction: This study highlights the level of anxiety of breastfeeding mothers in post partum caesarean section mothers. The cause that can influence the success of breastfeeding is the mother's psychological changes, mothers who give birth using the Sectio Caesarea method have a higher level of anxiety than mothers who give birth spontaneously. The importance of breast milk for babies contains the most optimal nutritional content to provide immune protection for the baby, for this reason hypnobreastfeeding intervention is given which is expected to reduce the level of maternal packaging. Objective: The aim of this research is to determine the effect of Hypnobreastfeeding on the level of anxiety of breastfeeding mothers in post partum sectio caessarea mothers in increasing breast milk production in hospitals. Depok intersection. Method: This research uses a quasi-experimental design with a one group pretest-posttest design without control group. The data collection method involved using the Hamilton Rating Scale For Anxiety (HARS) questionnaire to measure students' anxiety levels before and after the hypnobreastfeeding intervention. This study aims to assess the effect of hypnobreastfeeding on the anxiety level of breastfeeding mothers in post partum mothers. Results: The results of the research obtained a P-valeu value of 0.000 p < 0.05 which states that the Ha hypothesis was accepted and H0 was rejected, thus there was a significant change between before and after the hypnobreastfeeding intervention on changes in anxiety levels.