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Pengaruh Edukasi Gizi tentang Pencegahan Hipertensi melalui Media Permainan Kartu terhadap Peningkatan Pengetahuan dan Sikap Remaja di SMAN 1 Krian
Chika Awalia Rachmawati
; Rita Ismawati
Jurnal Ilmu Kesehatan dan Gizi
Vol 3
, No 2
(2025)
Hypertension is referred to as “the silent killer”, the World Health Organization (WHO) estimates that 29% of the world's population will experience hypertension in 2025, the potential increase in essential hypertension in adolescents can continue into adulthood due to lifestyle changes. So, it is necessary to provide nutrition education as a prevention of hypertension through the media of card games. The purpose of this study was to determine the effect of nutrition education on the prevention...
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Hubungan Standar Pelayanan Minimal Gizi dengan Tingkat Kepuasan Pasien Rawat Inap di Rumah Sakit Islam Muhammadiyah Sumberrejo Kabupaten Bojonegoro
Alya Afirsta Rahmadani
; Rita Ismawati
Jurnal Ilmu Kesehatan dan Gizi
Vol 3
, No 1
(2025)
Patient satisfaction is one of the benchmarks for assessing a hospital's success in providing services. Quality targets in nutrition services based on hospital Minimum Service Standards include three indicators, namely timeliness of food distribution, food waste and the absence of errors in diet administration. The aim of this research is to determine the relationship between minimum nutritional service standards and the level of satisfaction of inpatients at the Muhammadiyah Islamic Hospital Su...
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Subtitusi Tepung Tempe dan Penambahan Ekstrak Bunga Telang terhadap Daya Terima Kue Cubit sebagai Jajanan yang Mengandung Antioksidan
Beatrich Laila Siregar
; Rita Ismawati
Jurnal Ilmu Kesehatan dan Gizi
Vol 3
, No 1
(2025)
Tempeh flour and telang flowers are food ingredients that contain antioxidants and can protect body cells from damage. Kue cubit is a snack that is assimilated by the Dutch, the development of which is found to be less visible in terms of its benefits for health, so it is necessary to develop a kue cubit with tempeh flour substitution and the addition of telang flower extract where both ingredients contain antioxidants. This research are to: (1) to determine the effect of tempeh flour substituti...
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Pengaruh Penambahan Lobak Dan Brokoli Terhadap Tingkat Kesukaan Nugget Bandeng Sebagai Alternatif Snack Penderita Hipertensi
Ahmad Alwi
; Asrul Bahar
; Rita Ismawati
; Choirul Anna Nur Afifah
Journal of Educational Innovation and Public Health
Vol 1
, No 3
(2023)
Hypertension is a condition where a person's blood pressure increases above normal which can inhibit the work of the heart. Strategies that can be used to reduce the incidence of hypertension is to utilize products favored by the public that have the potential to lower blood pressure. Food ingredients such as milkfish, white radish, and broccoli. All three have the opportunity to be processed into food products that are well known among the public, efficient, practical, and acceptable to all cir...
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