World Nutrition Journal

Journal Information
ISSN / EISSN : 2580-7013 / 2580-7013
Current Publisher: Indonesian Nutrition Association (10.25220)
Total articles ≅ 140
Current Coverage
DOAJ
Archived in
SHERPA/ROMEO
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Latest articles in this journal

Lindarsih Notowidjojo
World Nutrition Journal, Volume 5, pp 1-5; doi:10.25220/wnj.v05.i1.0001

Abstract:
Seaweed 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.
Muzal Kadim
World Nutrition Journal, Volume 5, pp 80-87; doi:10.25220/wnj.v05.i1.0011

Abstract:
Celiac disease, a permanent, irreversible but treatable disease is an autoimmune disease triggered by gluten ingestion in genetically predisposed individuals, also known as celiac sprue and gluten sensitive enteropathy. Recent findingsIntestinal inflammation and villous atrophy in small intestines by permanent intolerance to gluten in celiac disesea leads to seveare malabsorption. About 20%-38% patients were basically nutritionally imbalance secondary malabsorption due to mucosal damage. Nutrition plays a very important role in the management of celiac disease. Gluten free diet must be balanced to cover nutrient requirements to prevent deficiencies and ensure children’s health, growth and development.Conclusion Gluten-free diet is the only accepted and available treatment in CD. It was a life-long treatment, if not carried out with attention, it may lead to nutritional imbalance which can affect children’s growth and development
Ayu Diandra Sari, Melyarna Putri, Sheena R. Angelia, Mulianah Daya, Anak Agung Eka Widya Saraswati, Diyah Eka Andayani, Diana Sunardi
World Nutrition Journal, Volume 5, pp 15-22; doi:10.25220/wnj.v05.i1.0003

Abstract:
Sepsis has been accounted for various burdens worldwide, especially in critically ill patients. This could eventually lead to inflammatory response, provocation ischemia and lactic acidosis. On the other hand, thiamine was suggested as a coenzyme which could improve the outcome of those patients. Thus, we conducted an evidence-based case study with research on PubMed, ProQuest, and Scopus using a search strategy focusing on RCT or cohort study on thiamine supplementation/level towards the outcome of critically ill patients with sepsis. We found three articles eligible for review after full-text assessment. Articles were appraised using the University of Oxford’s tools for critical appraisal. It was known that all studies were good in terms of validity and applicability. This study showed that thiamine supplementation could improve lactate clearance and reduce mortality risk, moreover, thiamine deficiency could increase the risk of lactate acidosis. However, a high level of thiamine was associated with a high level of lactate in patients with liver failure. Therefore, thiamine supplementation could be recommended for critically ill patients with sepsis and normal liver function. Further research, such as RCT or systematic review on thiamine supplementation for age groups to make this study more applicable.
Nadia Safhira Putri Ananda, Husnah Husnah, Safrizal Rahman
World Nutrition Journal, Volume 5, pp 113-120; doi:10.25220/wnj.v05.i1.0015

Abstract:
Background: Osteoporosis is a condition in which bone become weak and brittle characterized with lower bone density and quality causing increased risk of fracture. The elderly is the most common group to be affected and female is more prone compared to male. One of modifiable risk factors of osteoporosis is low body mass index or underweight. This study aimed to investigate the correlation between body mass index and the risk of osteoporosis on Acehnese adult females in RSUDZA.Methods: This was an analytic observational-cross sectional study which was completed at the Internal Medicine and Orthopedic Policlinic at Zainoel Abidin General Hospital Banda Aceh from August 27th to September 13th 2019. The sampling method used was nonprobability sampling with accidental sampling technique. The body mass index was obtained by measuring respondents’ height and weight while the risk of osteoporosis was assessed by measuring OSTA Score.Results: Results showed that most of respondents was aged between 40-45 years old (55.4%) and there are 62 respondents (74.7%) with abnormal body mass index consisted of 9 underweight respondents (10.8%), 11 overweight respondents (13.3%), and 42 obese respondents (50.6%). The risk of osteoporosis was dominantly mild (69.9%). There were 7 underweight respondents (77.8) had moderate risk of osteoporosis while 2 underweight respondents had severe risk (22.2%). Meanwhile, 41 obese respondents had mild risk of osteoporosis (97.6%). Correlation test using Spearman showed p value 0.000 (p < 0.05) and rs = -0,731 which means that there is a strong correlation between body mass index and the risk of osteoporosis.Conclusions: Lower body mass index is directly proportional with higher risk of osteoporosis.
Fitya Safira Birahmatika, , Luh Ade Ari Wiradnyani
World Nutrition Journal, Volume 5, pp 70-79; doi:10.25220/wnj.v05.i1.0010

Abstract:
Introduction: Inadequate energy intake was prevalent among women of reproductive age, which may contribute to poor diet. Having great concern towards health and nutrition may play a role in shaping eating habit and food-related behavior to achieve a healthy diet. This study aims to examine the association between health concern and energy intake, while considering other factors such as cooking frequency and having food away from home.Methods: This cross-sectional study was carried out in an urban slum area in Jakarta, involving 233 mothers of young children through consecutive sampling. Data was collected through interview using structured questionnaire, including 2x24-hour dietary recall. All statistical analysis was performed using SPSS Version 20.Results: Energy intake of most subjects did not meet the recommendation. There was no significant correlation between health concern measured by General Health Interest Scale and energy intake. The frequency of having take-out food was a significant predictor of the energy intake. Additionally, a significant negative correlation between health concern and having take-out food was found.Conclusion: Having take-out food was associated with energy intake. Provision of health and nutrition information in the food stores might help to increase health concern to shape a healthier diet. Thus, a collaborative effort targeting both food sellers and customers is essential.
Jessica Ferdi, Saptawati Bardosono, Bernie Endyarni Medise
World Nutrition Journal, Volume 5, pp 106-112; doi:10.25220/wnj.v05.i1.0014

Abstract:
Introduction: Iron is essential for child’s development and growth. Children’s iron requirements are secured from daily food intake that might be affected by Covid-19 pandemic. This study aims to determine iron intake and its relationship with ferritin and hemoglobin levels as indicators of iron status among children in Jakarta.Method: This cross-sectional study was conducted in Kampung Melayu, Jakarta from September to October 2020. Seventy seven healthy children aged 24–36 months were taken using total population sampling method. Interviews were conducted to obtain characteristics data and iron intake using a semi-quantitative-food frequency questionnaire (SQ-FFQ). Blood tests are performed to check the levels of ferritin (controlled by hs-CRP value), and hemoglobin.Pearson’s/Spearman’s correlation test was performed using SPSS version 20.0. Result: Median of iron intake was 9.6 (1.5–40,7) mg/day, in which 33.8% of subjects was below the Indonesian Recommended Dietary Allowance (RDA) recommendation. The median ferritin value was 18.1 (1.4–91.1) 𝜇g/L and the hemoglobin was 11.8 (6.6–15.2) g/dL, in which 40.3% and 27.3% subjects with iron insufficient-deficient and anemia, respectively. There were positive correlations between iron intake and ferritin (r = 0.328, p = 0.002) and iron intake and hemoglobin (r = 0.308, p = 0.003). A strong positive correlation was found between ferritin and hemoglobin (r = 0.769, p < 0.001).Conclusion: Iron intake of children aged 24–36 months had a weak positive correlation with ferritin and hemoglobin level. Keywords: children 24–36 months, ferritin, hemoglobin, iron intake, Jakarta
Lindarsih Notowidjojo, Purwantyastuti Ascobat, Saptawati Bardosono, Jana Tjahjana
World Nutrition Journal, Volume 5, pp 47-52; doi:10.25220/wnj.v05.i1.0007

Abstract:
Indonesia 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.
Soraya Ningrum Np Nauli, , Luh Ade Wiradnyani
World Nutrition Journal, Volume 5, pp 95-105; doi:10.25220/wnj.v05.i1.0013

Abstract:
Background: It has been estimated that about 10–20% of adolescents worldwide had experiences of mental health problems. Malnutrition, including overweight and obese, is one of the risk factors for mental health in adolescents. There is a knowledge gap regarding the nutritional status and its correlation with mental health among adolescents who live in boarding schools. This study aimed to determine nutritional status and its correlation with mental health among adolescents in Islamic boarding schools.Methods: A cross-sectional approach was used in this study in which two schools in South Tangerang City of Banten Province were purposively selected and 302 of students aged 15–18 years were completed this study. BMI-for-age Z-scores (BAZ) was used as the nutritional status indicator, and the Strengths and Difficulties Questionnaire (SDQ) was used to determine mental health of the subjects. Spearman correlation was used to determine the correlation between nutritional status indicator and mental health score.Results: Nearly 30% of the subjects were overweight and obese, and almost 20% had result of mental health score in categories “borderline” and “abnormal”. There was a significant correlation between nutritional status indicator and mental health score among adolescents in Islamic boarding schools (r=0.157, P=0.006).Conclusion: Adolescents who had higher BAZ, had higher total difficulties scores. The schools and policy makers should give attention to nutritional status of the students since it is correlated with mental health.
Hendra Hendra, Davie Muhamad, Diyah Eka Andayani
World Nutrition Journal, Volume 5, pp 23-29; doi:10.25220/wnj.v05.i1.0004

Abstract:
Background: Based on the Guideline of European Society for Clinical Nutrition and Metabolism (ESPEN) in 2013, vitamin C is an additional therapy for burn patients during the resuscitation process and reduce the amount of fluid resuscitation but still needs further evidence. This study aims to find the effect of intravenous vitamin C administration to reduce the fluid requirements during first 24 hours resuscitation in burn patients.Methods: Electronic Literature search were performed in PubMed, Cochrane, Scopus and ProQuest databases. Hand searching was also performed. MesH Term was used in PubMed database searching. All literature obtained was screened based on inclusion and exclusion criteria.Results: Three articles were selected based on the eligibility criteria. Two Randomized Controlled Trial / RCT studies concluded that intravenous vitamin C administration reduced resuscitation fluid requirements in burn patients. But in the case control study there was no significant difference in resuscitation fluid requirements between the two groups. Other study reported that there were significant differences in resuscitation fluid requirements between the two groups. Both RCT studies did not use the blinding method and explained the side effects of therapy. A case control study reported an increase in cases of acute kidney failure in the vitamin C group compared to control (23% vs 7%) although it was not statistically significant.Conclusions: Intravenous vitamin C can reduce the resuscitation fluid requirements in the first 24 hours in burn patients (grade C recommendation).
Alfi Rahma Putri, , Luh Ade Ari Wiradnyani
World Nutrition Journal, Volume 5, pp 121-130; doi:10.25220/wnj.v05.i1.0016

Abstract:
Background: Children generally facing food avoidance or food refusal behaviour and it may affect their food consumption. But there is limited information on food avoidance behaviour among Indonesian children. Therefore, this study aimed to assess whether energy intake and body weight are influenced by food avoidance behaviour in children aged 2-6 years in North Jakarta.Methods: Participants (N=168) were recruited between February – March 2020. Data collection was obtained via interviews with the mother or caregiver of the children. Food avoidance behaviour consisting of satiety responsiveness, slowness in eating, emotional under-eating, and food fussiness was measured with the Child Eating Behaviour Questionnaire. The child’s weight and dietary intake were assessed using a digital weighing scale and 2 x 24 hours food recall. Spearman test was performed to analyse the correlation between these variables. Multivariate analysis was done using linear regression to determine predictors of a child’s body weight and energy intake.Results: Energy intake among children was below the recommendation, and it was significantly correlated with the child’s body weight. Satiety responsiveness was negatively correlated with the child’s body weight (r = -0.166; p-value < 0.05) and energy intake (r = -0.210; p-value < 0.05). After running a linear regression test, we found that satiety responsiveness along with family income and child’s age was a significant predictor of energy intake among children.Conclusions: Children who are more responsive to satiety had lower body weight and energy intake. Understanding the child’s food avoidance behaviour is useful for designing intervention programs related to optimizing intake in children and malnutrition.
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