Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Wiwik WIjaningsih"'
Publikováno v:
Jurnal Riset Kesehatan, Vol 13, Iss 1, Pp 44-54 (2024)
Obesity increases cardiovascular risk through dyslipidaemia. High fibre diet reduces risk factors of dyslipidaemia by up to 50%. Tempe gembus is a solid fermented food made from tofu waste product with rhyzopus-oligosporus, that contained high fibre.
Externí odkaz:
https://doaj.org/article/2811be52c67b447195d76e7c291c6c1b
Publikováno v:
International Journal of Nutrition Sciences, Vol 8, Iss 4, Pp 260-262 (2023)
Externí odkaz:
https://doaj.org/article/35e2ba09d1974ed1a9c5e78486510f50
Publikováno v:
Jurnal Riset Kesehatan, Vol 4, Iss 3, Pp 813-818 (2016)
The study objective to determine the effect of substitution of soy flourl and flour anchovy in various proportions to protein and calcium crackers and acceptability in children under five. A preliminary study was conducted to determine two of the fiv
Externí odkaz:
https://doaj.org/article/b11dc4cbf6924138999aedf2c8f58898
Publikováno v:
Jurnal Riset Kesehatan, Vol 2, Iss 3, Pp 383-391 (2015)
Background: In indonesia, stunted, waste and undernutrition children remain nutrition problems. Primary health survey indicated that as many as 35,6% under five children were stunted, 13,3% waste and 17,9 were undernutrition. Objective: to investigat
Externí odkaz:
https://doaj.org/article/6e017c91b46a4842bde32f0d7fde9ee6
Publikováno v:
Jurnal Riset Kesehatan, Vol 1, Iss 1, Pp 64-72 (2015)
This study is an experimental study using a completely randomized design with a look at the index difference glikemiks fungsioanl instant rice products. Data Analysis with SPSS 15:00 Anova for the window to test the effect of treatment on the depende
Externí odkaz:
https://doaj.org/article/89d02178e2b44320acf2841e53777ce5
Publikováno v:
Jurnal Riset Kesehatan, Vol 3, Iss 3, Pp 587-594 (2015)
Tthe study was to examine effect of cooking methods on glycaemic index of potatoes and gluten rice. Randomized experiment with one treatment group was conducted. The treatment was consumption of food with three different cooking methods, including bo
Externí odkaz:
https://doaj.org/article/fe96154a22774e20a9a6792bec674f9b
Publikováno v:
JURNAL RISET GIZI. 7:75-78
Background : The main nutritional problem that many teenagers experience is Anemia. The World Health Organization (WHO) predicts about 27% of female adolescents in developing countries suffer from anemia. anemia in adolescents can be caused by severa
Publikováno v:
Darussalam Nutrition Journal. 6:93
Publikováno v:
Proceedings of the 5th International Conference on Health Sciences (ICHS 2018).
Publikováno v:
Current Nutrition & Food Science. 15
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