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Health problems that generally occur in adolescents are excess and underweight, where the nutritional status figures do not reach normal according to standards. As for these problems, the causative factors are identified, such as food consumption and physical activity factors. From the available data, there is still little research devoted to adolescents who have special conditions (disabilities). This study aims to determine the relationship between food consumption and physical activity with the nutritional status of adolescents, so that it can be ascertained that the most important factors for normal nutritional status are achieved. This research is a type of correlational quantitative research and was carried out at the Galuh Handayani Inclusive High School, Surabaya. The research subjects were adolescents with various disabilities, totaling 17 students. The independent variables in the study were food consumption and physical activity, while the dependent variable was nutritional status. The instruments used include 2 x 24 Food Recall and Physical Activity Questionnaire for Adolescents. To determine the relationship between variables, then analyzed using Spearman's rank correlation. The results of the analysis showed that there was a significant relationship between food consumption (P = 0.025) and nutritional status and the correlation coefficient value was 0.540 which resulted in a strong correlation, but there was no significant relationship between Physical Activity (P = 0.133) and the nutritional status of adolescents at Galuh Handayani Inclusive High School Surabaya with a correlation coefficient value of 0.380 which means that the correlation is sufficient.There is a significant relationship between food consumption and nutritional status, but there is no significant relationship between physical activity and the nutritional status of adolescents at Galuh Handayani Inclusive High School, Surabaya

The toddler period is a golden period that determines the rate of growth and development of toddlers both physically, mentally and emotionally. Assessment of nutritional status Assessment of nutritional status of toddlers using standard and measurable parameters can be used as a monitoring item for nutritional problems in toddlers. This study aims to describe the findings based on research data conducted in 2021 on 96 toddlers in the working area of the Ranomuut Public Health Center, Manado City, North Sulawesi Province. Primary anthropometric and age data were collected on toddlers 6-24 months and obtained data that 26% of toddlers have nutritional status in the poor category (<2SD) and 74% of them have nutritional status in the good category (? -2 SD to +2SD). Even though there is no urgency found in the results of this study, the conclusions of the research need to be published, and it is hoped that this can be used as a reference for future research.  

Wedang uwuh spiced nastar made from mocaf is a dry cake made from mocaf flour, eggs, powdered sugar, butter, cornstarch, and wedang uwuh spice powder. This experiment aims to determine, 1) the hedonic quality of wedang uwuh spiced nastar made from mocaf; 2) knowing the nutritional value, include color, shape, aroma, taste, texture, and overall level of preference; 3) the selling price of the wedang uwuh spiced nastar made from mocaf. This experiment was carried out 4 times to find out the best formula for the wedang uwuh spiced nastar based on mocaf according to the criteria. Based on the experimental results of the wedang uwuh spiced nastar are 1) the product of the wedang uwuh spiced nastar had the criteria, namely: light brown in color, yellowish top, hemispherical in shape, smells of spices, has a sweet taste, tastes of spices, has a fine crumb texture; 2) the nutritional content of wedang uwuh spiced nastar made from mocaf per 100 grams were carbohydrates 61.18%, protein 9.16%, fat 5.62%, water content 21.05%, calories 314.5 kcal, antioxidants 96 .81 mg, and a shelf life of 28.5 days band on microbial growth method at a certain time using a temperature of 28oC; 3) the selling price of wedang uwuh spiced nastar made from mocaf is was IDR 24,437 / 250 grams.

In human life, adolescence is a very important period. During this period, the initial process of maturation of the reproductive organs occurs. In this phase, adolescents will experience physical growth accompanied by mental, cognitive and psychological development. Lack of adequate nutrition during this period can cause disruption and obstacles in adolescent growth. One program that can be carried out to achieve and maintain normal nutritional status in adolescents is by implementing a balanced nutritional intake. This community service activity is carried out using nutrition education methods for teenagers. Through this service activity, it is hoped that there will be an increase in knowledge among teenagers regarding the importance of implementing a balanced nutritional intake for teenagers, which in turn is hoped that teenagers will be able to achieve and maintain normal nutritional status. This activity was attended by 23 teenagers in the working area of ​​the Somba Opu Health Center, Gowa Regency. The knowledge score results show that before being given counseling about balanced nutrition, the average knowledge score for teenagers was in the medium category, namely 60,8%. After following the counseling regarding balanced nutrition and carrying out a posttest, the results showed that the teenagers' knowledge scores increased to an average of 65,22% in the high category. This shows that there is an increase in knowledge among teenagers regarding balanced nutrition after attending this counseling.

Pumpkin cereal flakes are cereal in the form of flakes made from pumpkin puree, tapioca flour, sugar and salt. This study aims to determine: 1) the best formula for pumpkin flakes cereal; 2) organoleptic properties of pumpkin flakes cereal which include texture, shape, taste, aroma, color, and level of preference; 3) nutritional content of pumpkin flakes cereal which includes Vitamin A and Test Proximate (water, fat, carbohydrates, protein, and ash); and 4) selling price of pumpkin flakes in packs weighing 34 grams/package. This trial was conducted with three trials to find out the best pumpkin cereal formula that met the criteria. Based on the engineering results for making pumpkin flakes, 1) the formula for chayote squash consists of 100% pumpkin puree, 43% tapioca flour, 3.5% granulated sugar, and 2.5% salt. 2) Pumpkin cereal flakes are brownish yellow in color, have the shape of round flat flakes with intact edges, have a distinctive pumpkin aroma, taste slightly sweet and have a savory taste typical of pumpkin, have a crunchy texture and are well liked by all panelists. 2) The nutritional content of pumpkin flakes per 100 grams contains 102.50 mg of vitamin A, 0.21% water content, 6.79% protein content, 3.04% fat content, 87.93% carbohydrates, and an ash content of 1.36%. 3) The selling price of pumpkin tofu cereal is IDR 6,950 per pack weighing 34 grams.

This research is about nastar cakes which have the main raw material as wheat flour substituted with cassava flour to reduce the use of wheat flour and the addition of Moringa leaf powder to increase the nutritional content. The purpose of this study is determine 1) the sensory quality of nastar cake with cassava flour substitution and the addition of Moringa leaf powder 2) nutritional and non-nutritional content based on laboratory tests including protein, carbohydrates, fat, water, ash, vitamin C and antioxidants 3) material costs pineapple cake. This type of research is an experiment. Observation data collection techniques by means of sensory quality tests were carried out by 30 panelists. The independent variables of the research were cassava flour substitution (75% and 100%) and the addition of Moringa leaf powder (3g, 5g and 7g). The dependent variable of the research is sensory quality including shape, color, texture, aroma, and taste. The control variables in this study include the types of materials, equipment and processing techniques. Data analysis used two way anova and Duncan. The results showed 1) there was an effect on the sensory quality of making nastar cakes with substitution of cassava flour and the addition of Moringa leaf powder including color, texture, aroma and taste. 2) there is no effect on the sensory quality of the nastar cake shape because it is influenced by the mold. 3) product that are said to be good may contain nutrition equal to or greater according to SNI 2011 including ash content 1.12%, moisture content 4.93%, protein 6.08%, fat 3.81%, carbohydrates 53.10%, vitamin C 16.55 mg/100g and antioxidants 123.60 mg/100g. 4) the best product has a material cost price of IDR 32,806.

Pukis cake is a typical Indonesian wet cake with the basic ingredients of wheat flour. The low consumption of local food ingredients by the community, it is necessary to make pukis cakes by utilizing local food ingredients. Wheat can be replaced with local foodstuffs that have a high starch such as purple sweet potato and taro potato. This problem is the aim of this study to determine the sensory quality of purple sweet potato puree pukis cake and taro sweet potato puree which includes color, shape, aroma, texture, taste. Knowing the nutritional and non-nutritional content which includes antioxidants, protein, fat, carbohydrates, ash, and vitamin C, laboratory tests are carried out, and material costs are calculated. Data collection uses the observation method through sensory tests. The result data were processed with the Anova test followed by the Duncan test. The results showed: 1)The sensory quality of purple sweet potato puree pukis and taro sweet potato puree produced products categorized as good (40%:20%). 2)The nutritional and non-nutritional contents of the product are Antioxidants 8.16%, Protein 6.15%, Fat 3.10%, Carbohydrates 56.01%, Ash 1.39% and Vitamin C 16.88 mg. 3) The material cost of purple sweet potato puree pukis cake and taro pure potato cake is known to be IDR 30,920. Research conclusions 1)The product is expressed well in color, aroma, texture, taste. 2)The use of local food ingredients has an effect on adding product nutrition. 3)The cost of making the product is IDR 30,920.

Stunting is a condition of growth failure in infants that occurs during a critical period of the process of growth and development in the womb and during the initial period after the baby is born. It is not only affected the physical growth of the baby but also the brain. The purpose of this research was to determine the factors associated with the stunting prevalence among the children under five years old of age in Jetis 1 Primary Health Care Center, Bantul. The research method is quantitative, case control research design with retrospective approach. The data analysis methods were chi-square and logistic regression. The results of this research were some factors could be associated with stunting prevalence. The factors were the history of exclusive breastfeeding (p: 0.037 or: 0.253) and the nutritional status of the mother during pregnancy (p: 0.001 or: 5.634). Meanwhile, gender (p: 0.153), history of birth weight (p: 0.677) and mother's education (p: 0.127) were found to have no relationship with stunting prevalence. It is expected that the mothers of children under five years old can prepare for pregnancy in the future by calculating nutritional intake before and during pregnancy and provide exclusive breastfeeding for 6 months.

Indonesia is still facing major challenges in the field of nutrition. Lack of nutritional intake is a type of nutritional problem that can cause disturbances in the growth and development of children, so efforts are needed to be made to overcome them. Specific nutrition interventions have been shown to reduce nutritional problems through supplementation and fortification interventions, supporting exclusive breastfeeding, counseling about children's diets, and providing additional food. This study aims to identify specific interventions that have been carried out in addressing under-five nutritional problems using qualitative methods using non-probability sampling techniques. Data was collected through in-depth interviews. The results showed specific nutrition interventions, namely toddler interventions (monitoring toddlers at posyandu, immunization, vitamin A, and PMT). Maternal intervention (pregnancy women's classes, PMT for pregnant women, nutrition and health seminars) and youth interventions (blood-boosting tablets/TTD program).      

Stroke is the presence of clinical signs that develop rapidly due to focal brain function disorders. Stroke occurs suddenly but has long-term effects such as disability, emotional problems, depression and also changes in social relationships. A stroke occurs when the blood supply to the brain stops suddenly, thereby blocking the supply of oxygen, which is a vital necessity for the brain, causing a decrease in normal brain function. Cases of stroke need to be handled by the patient's family quickly and precisely so that the patient gets help according to the condition of the stroke he is experiencing. Based on this, a study is needed related to nursing care for stroke patients. The method used in this study is a descriptive method with a case study approach that is carried out on the pattern of nursing care in stroke patients. From the research results obtained from patients, namely patients complaining of no appetite, difficulty lifting the left leg and difficulty speaking. There are 3 nursing problems that arise in patients, namely nutritional imbalances less than body requirements, impaired physical mobility and, impaired verbal communication. This is based on the results of interviews and observations found due to lack of knowledge of the patient's family on how to treat stroke patients.

Stroke is the presence of clinical signs that develop rapidly due to focal brain function disorders. Stroke occurs suddenly but has long-term effects such as disability, emotional problems, depression and also changes in social relationships. A stroke occurs when the blood supply to the brain stops suddenly, thereby blocking the supply of oxygen, which is a vital necessity for the brain, causing a decrease in normal brain function. Cases of stroke need to be handled by the patient's family quickly and precisely so that the patient gets help according to the condition of the stroke he is experiencing. Based on this, a study is needed related to nursing care for stroke patients. The method used in this study is a descriptive method with a case study approach that is carried out on the pattern of nursing care in stroke patients. From the research results obtained from patients, namely patients complaining of no appetite, difficulty lifting the left leg and difficulty speaking. There are 3 nursing problems that arise in patients, namely nutritional imbalances less than body requirements, impaired physical mobility and, impaired verbal communication. This is based on the results of interviews and observations found due to lack of knowledge of the patient's family on how to treat stroke patients.

MSMEs or Micro, Small and Medium Enterprises are one of the factors for the Indonesian economy to survive and develop until now. By increasing the use and shopping of domestic products, it can help increase the growth of MSMEs, as well as the welfare of the community. In building MSMEs, branding needs to be done to build and elevate the identity of a brand, including trade names, logos, characters, and consumer responses. In branding a product can be seen directly by consumers, namely through logos and packaging that has special characteristics, so that consumers can recognize these products. Packaging becomes a direct view by consumers to the product, so that attractive packaging can attract attention. On the packaging can be listed such as trade names, logos, nutritional values, and various important information in the product so that it can build trust.  

Human Resources are the main requirement to bring this country to become a developed Indonesia. However, the preparation of these resources is constrained by the problem of stunting. Stunting cases in Bangli Regency have a high number where Bayung Gede Village is included in the list of villages that have mild stunting zones, namely the number of cases at 20 percent to 30 percent. One of the causes of stunting is a lack of nutritional intake. So, it is necessary to hold socialization and education related to stunting in Bayung Gede Village. The activity took place for two days on Thursday and Friday, 27-28 October 2022 which took place at the Bayung Gede Village Hall. This activity was attended by PKK women. The socialization provided succeeded in making PKK mothers understand the importance of nutrition in toddlers and the importance of planning a pregnancy.

Nur Adyan Mantu. Description of nutritional status of stunting sufferers in children aged 12-60 months in the working area of the Tilango Health Center. Guided by Andi Akifa Sudirman as chairman and Dewi Modjo as member. Stunting is a condition where children experience delays in growth caused by lack of nutritional intake for a long time. Good nutritional status is necessary to maintain a degree of fitness and health, aiding growth for the child. The purpose of this study was to determine the nutritional status of stunting sufferers in children in the working area of the Tilango Health Center, Tenggela Village. The design of this study is quantitative descriptive research with. This research was conducted at the Tilango Health Center, Gorontalo Regency. The number of samples was 43 people. The results showed the most BB / U Nutrition Satus, namely Normal weight with 26 respondents (60.5%), the most BB / PB or BB / TB Nutrition Satus, namely Good Nutrition with 37 respondents (86.0%), the most PB / U or TB / U Nutrition Satus, namely Short (Stunting) with 38 respondents (88.4%). The existence of this research is expected to increase and increase maternal knowledge and awareness of the importance of maintaining and maintaining balanced child nutrition to avoid malnutrition.

Nutritional status is a state of balance between the intake of nutrients consumed and the nutrients needed by the body which can be measured and assessed by child anthropometry. One of the dominant factors and can affect the nutritional status of toddlers is the attitude and behavior of mothers who lack awareness of the importance of toddler nutrition. The relationship between maternal behavior in feeding with the nutritional status of toddlers in the working area of the Putri Ayu Health Center, Jambi City is known. This study included quantitative research using a cross sectional design. The number of samples was 105 samples. Using the Spearman Rho statistical test. The results showed good maternal behavior obtained (88.6%), poor maternal behavior obtained (11.4%). Nutritional status of toddlers with good nutrition was obtained (79.0%), overnutrition (5.7%), undernutrition (8.5%) and poor nutrition was obtained (6.7%). The results of the Spearman Rho statistical test obtained a correlation coefficient of 0.587. The results showed that there was a relationship between maternal behavior in feeding with the nutritional status of toddlers in the Working Area of the Putri Ayu Health Center in Jambi City because the majority of respondents had good education and economic levels. It is expected that the community will increase their literacy from various sources related to toddler nutrition, especially for mothers who have toddlers to increase knowledge. The more public knowledge of the nutritional status of toddlers increases, the better the behavior of mothers in toddlers will be and the nutritional status of toddlers will increase.        

A worker is someone who has a functional job and participates in the production process and produces goods or services. Workers must obtain good nutritional intake to support productivity. Employee health and productivity are important factors for the success of a company. Adequate nutritional needs play an important role in maintaining employee health and optimal performance. This research aims to present an overview of the nutritional needs of employees at PT Bina Lestari. This research is observational research. The data collected includes data on the amount of food intake by carrying out a 24-hour consumption recall. The research results concluded that the average employee's intake of macro and micro nutrients (Fe and vitamin C) was deficient. It is recommended that companies should pay more attention to employee food consumption by providing canteens so that nutritional needs can be met during work and can increase work productivity.

The percentage of people who are negatively affected financially by the Covid-19 pandemic in Indonesia is very large, so this has an impact on reducing fishermen's household income. Through the service of lecturers who are funded independently, fish preparations, namely fish balls and fish nuggets, will be practiced in an effort to increase the income of households and fishermen groups so that this is a solution and another alternative to increase income and fulfill the nutritional needs of families in Botutonuo Village, Kabila District Bone, Bone Bolango Regency. It is hoped that this can change people's habits to become more productive, namely developing the fish caught by fishermen into products with higher selling value.The aim of implementing this service is a) to increase the income of fishing families and groups and to meet the nutritional needs of fishing families. b). improve skills in processing meatballs and fish nuggets among housewives and young women. This goal can be realized through various solution actions including: (1) mentoring about food and nutrition in general, (2) Counseling about the nutritional composition and benefits of fish, (3) Counseling about various processed fish-based products (4) Training on processing fish into meatballs and fish nuggets and their marketing strategies in an effort to increase the income of the fishing community in Botutonuo Village, Kabila Bone District, Bone Bolango Regency.The method used to achieve this goal is to provide training and assistance to the community by transferring knowledge. This method is to provide knowledge on how to make meatballs and nuggets made from fish, accompanied by methods, techniques and marketing strategies. The target of this training is mothers and young women who are given assistance so that they can have life skills that can increase the income of families and fishing groups as well as provide knowledge about the nutrition found in fish.

public health is an important issue that requires serious attention from business people, especially in the food sector. This study aims to explore healthy product development strategies in the context of food entrepreneur business as an innovative approach to improve people's nutritional status. Through a qualitative approach with case studies of several successful food entrepreneurs, this study analyzes the strategies used in the development of healthy products and their implications for improving the nutritional status of the community. The results showed that the selection of high-quality raw materials, the use of modern production technology, creative promotion, and cooperation with related parties are some of the effective strategies in the development of healthy products in the food entrepreneurial business.

ABSTRACT Background: Stunting is a serious problem in Indonesia that must be addressed immediately. The main cause of stunting is due to the lack of public nutrition, especially in couples of childbearing age and childhood. Even though Indonesia is rich with a variety of local food sources, it is necessary to innovate in making food that has high nutritional value by utilizing existing local food sources. The purpose of this Community Service is to identify local food sources that are widely available in the village of Surajaya, formulate food products to increase their nutritional value based on local wisdom, and assist the community in manufacturing, packaging and labeling. The methods used are Focus Group Discussions, demonstrations, and mentoring. Result: A new food product has been made, namely cassava nuggets enriched with Moringa leaves. Conclusion: cassava as a local food source can be used as a new food product that is rich in nutrients and can be used as an alternative stunting prevention food that is in demand by the public.

Background One of the health problems that still exist in Indonesia is the death of children under five years of age (toddlers). malnutrition status is still be the big cause. The condition of providing nutrition to children in Indonesia is very bad compared to the nutrition of children in the world. Therefore, this is a very important to children get good and balanced nutritional intake to support the child's growth in the future and permanently and at high risk, namely stunting. The purpose of this community service is to provide counseling on nutrition fulfillment in preventing stunting in toddlers. The method of implementing community service is directly using counseling methods, and physical examination of toddlers at posyandu in Rawang Itek Village, Panton Labu District, North Aceh Regency. The results of counseling and physical examinations at the posyandu indicated that the nutrition of toddlers in Rawang Itek village was in a good category, only mothers who had toddlers were still not doing frequent and routine health checks up for toddlers by bringing their children to the posyandu. Conclusion of community service it can be concluded that the role of the mother is very important in the development of toddlers. Toddlers must be routinely brought to the posyandu and carry out physical examinations and checks for nutritional status.