Peran Status Gizi Terhadap Tingkat Kecerdasan Kognitif Anak

Abstract

Background and Objectives: Nutritional status is important role in the metabolism of the body and in the process of thinking or reasoning a role in thinking processes, concentration power and related to learning efficiency. With good nutritional condition is expected to have an impact on good learning achievement. Methods: The source of this research data comes from the literature obtained through the internet is the result of research from national or international journals in 2010-2020. Results: There are studies that explain malnutrition or obesity impact on a child's cognitive delay and good nutritional status will have an impact on the cognitive improvement of the child. But optimal cognitive development is not enough just with good nutritional status, it takes good stimulus efforts. Conclusion: Nutritional status is important for cognitive development in children.

Gambaran Penyelenggaraan Makanan Pondok Pesantren Darul Huffaz Bandar Lampung Tahun 2023

“…Penelitian lainnya yang dilakukan oleh Mufia Mu'in at al (2020) mengungkapkan bahwa status gizi kurang ataupun lebih berdampak pada keterlambatan kognitif anak, sebaliknya status gizi baik akan berdampak pada pada peningkatan kognitif anak. Namun perkembangan kognitif yang optimal tidak cukup hanya dengan status gizi yang baik, diperlukan upaya stimulus yang baik pula (Mufia Muin et al, 2020). Makanan yang kurang baik secara kualitas maupun kuantitas akan menyebabkan gizi kurang.…”

Application of Multirepresentation-Based Creative Problem-Solving Learning Models to Improve Critical and Creative Thinking Skills for Students

“…Failure to optimize neurodevelopment early on can have profound long-term implications for mental health and quality of life (Kadosh et al, 2021). For normal neurocognitive development and to prevent its decline, adequate nutrition is needed throughout life (García et al, 2018;Kadosh et al, 2021), and reasonable stimulus efforts are needed (Muin et al, 2020). Nutrients are related to various chemical reactions in the field of food processing and their impact on health, including fats that are easily oxidized in various ways, such as thermal oxidation and air oxidation (Barden and Decker, 2016).…”