Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Yosephin Anandati Pranoto"'
Publikováno v:
Jurnal Gizi Klinik Indonesia, Vol 19, Iss 1, Pp 21-28 (2022)
Dietitians’ perception of the implementation of the nutrition care process (NCP) in Indonesia Background: The nutrition care process (NCP) developed by The Academy of Nutrition and Dietetics was adopted and implemented in Indonesia. Some hospitals
Externí odkaz:
https://doaj.org/article/51e6f69e45f4418c9ec8655ad1e026c7
Autor:
Toto Sudargo, Alim Isnansetyo, Indun Dewi Puspita, Rahadyana Muslichah, Tira Aristasari, Sheila Rosmala Putri, Siti Ari Budiyanti, Khusnul Alfionita, Yosephin Anandati Pranoto
Publikováno v:
Current Research in Nutrition and Food Science Journal. :550-555
Algae (Ulva sp.) and tuna (Thunnini) are edible marine resources rich in protein, essential amino acids, zinc, and iodine that can be used to improve the growth of malnourished children including their cognitive functions. The combination of both res
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0df2288f9c9c15e3e8d14e6482d00fef
https://doi.org/10.12944/crnfsj.8.2.21
https://doi.org/10.12944/crnfsj.8.2.21
Autor:
Istiti Kandarina, Sugeng Eko Irianto, Yosephin Anandati Pranoto, Harry Freitag Luglio Muhammad, Nurul Putri, Toto Sudargo, Rathi Paramastri
Publikováno v:
Nutrition & Food Science. 48:744-754
Purpose Stunting and being underweight in children are major nutritional problems especially in developing countries. The purpose of this study is to evaluate the effect of egg supplementation on a vitamin and mineral fortification program for growth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c55830fe93781b026b9ef070d88aab2
https://doi.org/10.1108/nfs-01-2018-0009
https://doi.org/10.1108/nfs-01-2018-0009
Autor:
SUDARGO, TOTO, ISNANSETYO, ALIM, PUSPITA, INDUN DEWI, BUDIYANTI, SITI ARI, MUSLICHAH, RAHADYANA, ARISTASARI, TIRA, PUTRI 2 KHUSNUL ALFIONITA 2 YOSEPHIN ANANDATI PRANOTO, SHEILA ROSMALA
Publikováno v:
Current Research in Nutrition & Food Science; 2020, Vol. 8 Issue 2, p550-555, 6p