Background. Consumption of vegetables and fruit body needs for vitamins, minerals and fiber in achieving a healthy diet as recommended by guidelines of balanced nutrition for optimal health. Most vitamins and minerals found in fruits and vegetables has a function as an antioxidant that may reduce the incidence of non-communicable diseases related to nutrition, as a result of the excess or deficiency. Large portions often becomes very important when serving food, especially in the food pemortion advantages and disadvantages still occur because no portion of the right size in pemortion food. Pemortion these foods should be according to the standard portion that has been set by the installation of a hospital nutrition. Huge portions, will directly influence the nutrients contained in a food. Purpose Knowing picture vegetable pemortion accuracy of the standards usual food servings at lunch in Tabanan Hospital. Research Methods. This research is an observational study. The study was conducted on 22 to 30 March 2019 in BRSUD Tabanan. The data were taken using accidental sampling method. Samples taken care third grade. Research Result. Large servings of vegetables at lunch for ordinary food in hospitals Tabanan as follows: vegetable tamarind 160.7 grams, vegetable nodes 175 grams, vegetable ointment 170.4 grams, vegetable bobor 131.8 grams, vegetables, tamarind 177 grams, vegetable soup 104.5 grams, vegetable lodeh 102.6 grams and 71.4 grams of vegetable ointment. Power pemortion obtained are four power pemortion with vocational education and universities. Conclusion. Great accuracy servings of vegetables served by 4 workers pemortion average is not appropriate because more than a standard portion
Background : School-age children need balanced nutrition to increase concentration and receive knowledge so that they can support learning activities. For this reason, it is necessary to provide lunch so that adequate nutrition is met. The purpose of this study was to analyze the availability of macro nutrients on the lunch menu presented in Insan Mulia Kediri's integrated Islamic elementary school (SDIT) towards the nutritional adequacy of school children. Method : This type of research used observational analytics from time including crosscestional research Methods of data collection using interviews, observation, and documentation. Sampling uses systematic random sampling technique with a sample of 216 students from a population of 442 students. Processing data using a distribution table and then presented in the form of tables and bar charts. Results : The provision of lunch menus by catering for 4 days, namely the average availability of macro-energy nutrients of 573 kcal, protein 15.3 grams, fat 7.0 grams, and carbohydrates 111.6 grams. The availability of energy is based on the adequacy of school children in more categories as many as 98 people (45.4%) and in the less category as many as 64 people (29.6%), Protein in the category of more than 101 people (46.8%), fat availability in the category there are 214 people (99.1%), and the availability of carbohydrates in the category is 151 people (69.9%). Conclusion : In general, the average availability of energy, protein, fat has fulfilled the adequacy of nutrition except fat. There is a significant relationship between the availability of macro nutrients and the nutritional adequacy of school children, which is 0.00 (p<0.05), so that the higher availability of macro nutrients is provided, the higher the nutritional adequacy of school children can be fulfilled.
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