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Consumption of a balanced nutritious diet can prevent infection. This study examines differences in nutrition attitude to prevent of covid-19 between the group intending to vaccinate and those who did not intend to vaccinate. This online study used a cross-sectional design, using online form. There were 1220 eligible subjects with different nutritional attitudes between the groups who had plans to be vaccinated and those who did not, except on points related to eating a variety of foods. © 2023 UPM Press. All rights reserved.
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Introduction: Those suffering from diabetes mellitus (DM) form one of the high-risk groups for developing severe illness from COVID-19. Steeping okra coffee (Abelmoschus esculentus [L.] Moench) is empirically used in DM treatment. Objective: To determine the pancreatic histology in mice induced by alloxan and steeping okra coffee (SOC). Method: This was an experimental research using 16 mice that were divided into four groups, 1) control group (alloxan and aquades) and SOC Group;2-4), treated with steeping okra coffee at 1820, 3640, and 5460 mg/KgBW concentration for ten days. Results: The treatment groups 2 and 3 showed an improvement in the damage of acinar cells and islets of Langerhans by 100%. On the other hand, there was still 25% vacuolisation on the islets of Langerhans in the group 4 treatment group. Conclusion: The steeping okra coffee repaired the islets of Langerhans cells and acinar cells that were vacuolised.
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The Covid-19 outbreak that occurred in Indonesia affected all aspects of community life, including students, especially in food consumption patterns. Our study aims to investigate the differences in eating habits of health and non-health students during the transition period to the new normal era. This study used a cross-sectional design with a sample of 5,924 students. The questionnaire was in the form of an e-survey with a google form. The students' diet was obtained using a food frequency questionnaire (FFQ). The Mann Whitney test was used to analyze the differences in dietary patterns between health and non-health majors. There was a significant difference in student consumption patterns including daily eating habits (p = 0.002), consumption of animal side dishes (p = 0.000), vegetable consumption (p = 0.000), water consumption (p = 0.000), changes in eating frequency (p = 0.013) and changes in the amount of food consumed (p = 0.008). There were differences in consumption patterns between students majoring in health and non-health during the transition period. A good diet is needed in increasing immunity in students during the transition period.
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AIM: This study aimed to analyze the description of Indonesian undergraduate students’ food consumption patterns during the COVID-19 period. METHODS: The design used was cross-sectional with random sampling technique. The correlation test was Chi-Square and analyzed using univariate. The respondents involved were 17–24 years old with 5924 persons;active undergraduate students. Questionnaires were distributed using Google form. RESULTS: The results indicated a relationship between gender and major, education level, social status, and funds source (p = 0.000). However, sex and residence did not correlate (p = 0.16). The same was revealed between gender with consumption patterns, carbohydrates, animal protein, vegetable protein, vegetables, fruit, snacks, water, and supplements. CONCLUSION: Overall, during the new normal period of pandemic COVID-19 era, student food consumption patterns could be categorized as healthier lifestyle changes. Thus, the undergraduate students are suggested to maintain a diverse and balanced diet to boost their immunity optimally.