Nutritional Content and Characteristics of Pumpkin Cream Soup with Tempeh Addition as Supplementary Food for Elderly.

An increase in the number of elderly people indicates a higher life expectancy. However, this is also a new challenge since the elderly tends to have age-related diseases, thus the physical, psychological, and sensory disorders that will affect their nutritional status. The development of geriatric foods such as cream soup made from pumpkin and tempeh is considered to be the solution to prevent this situation. This study used a factorial randomized design, containing processing methods (fresh and instant) and the addition of tempeh (0%, 75%, and 100%). Sensory evaluation (rating and ranking test), physical characteristics (pH, yield, rehydration, and viscosity), nutritional analysis (proximate, crude fibre, dietary fibre, vitamins B6 and B12, and ß-carotene content), and acceptance analysis of cream soup fresh and instant were examined. Physical characterization revealed that the product had a pH of 5.4-5.7, a viscosity of 1250-2190 cP, a rehydration ratio of 5.51-6.47 g mL-1, and a yield of 19.44%-26.9%. The result of sensory evaluation showed that the processing method and tempeh addition had a significant effect (p < 0.05) on the product acceptance. This also affects the nutritional value, in which fresh products had higher nutritional value than the instant product, and products with tempeh had higher ash, protein, dietary fibre, and vitamin B12 than products without tempeh. Based on this analysis, the instant cream soup with 75% tempeh is the best formula. In one portion size (50 g), instant cream soup with 75% tempeh met 10% or more of the Indonesian recommended dietary allowance (RDA) for the elderly in terms of protein, carbohydrates, fat, energy, dietary fibre, vitamin B12, vitamin B6, and vitamin A, so it can be recommended as a complementary food for the elderly.

The Effect of Nutrition Education on School-Aged Children's Consumption Pattern, Knowledge and Practice in Bringing Well-Balanced Menu for Lunch.

This study aimed to analyze the effect of nutrition education on the consumption pattern, knowledge, and practice in bringing a well-balanced menu (WBM) for lunch among school-aged children. The study was quasi-experimemtal research using one group with pre- and post-test. Subjects were 52 students in fifth grade at SDN Babakan Dramaga 04, Bogor. The study was conducted from February to April 2017 and nutrition education was provided twice in 2 wk. The first post-test for nutritional knowledge was done 1 wk after the nutrition education, while the evaluation of the practice of bringing WBM for lunch was conducted 2 wk after the intervention. The second and third post-tests were performed every 2 wk after that. The knowledge of balanced nutrition increased after the intervention. The initial nutritional knowledge was significantly different from those of the first and second post-tests with p values of 0.003 and 0.01, respectively. Subjects showed an improvement in the practice of bringing a well-balanced menu for lunch after the nutrition education intervention. It was also shown that carbohydrate intake at the third post-test was related to nutritional status after the intervention. The practice of bringing WBM for lunch should be continued by students and monitored by physical education teachers. Parents, especially mothers, should support their children by providing balanced and nutritious food at home.

Flavonoid Database Based on Indonesian Foods.

BACKGROUND AND OBJECTIVES: The prevalence of NCDs (Non-communicable Diseases) was increasing in Indonesia. The antioxidants have been known as a potential nutrient that prevent and reduce the risk of the NCDs. Flavonoid is the most abundant antioxidant in plant-source diet and commonly consumed in Indonesia. In other side, there was not a flavonoid database based on various Indonesian foods. The aim of this study was to build a flavonoid database based on Indonesian foods. METHODS: The selected food items used food items of Indonesian Total Diet Survey 2014 (SDT 2014). We did not determine the flavonoids contents in the laboratories, we compiled its content by using the United States Department of Agriculture Database and related refferences. The estimation for calculating flavonoid content used USDA Database technique. The total flavonoid content for each food items were summarized into six flavonoid subclasses (anthocyanidine, flavan-3-ols, flavanone, flavone, flavonols, dan isoflavone). The total flavonoid content was presented by mg/100 gram of each food items. RESULTS: There were 13 food groups and 1,203 food items in this database. There were 654 food items had flavonoid content. The highest mean of flavonoid content was legumes (45.36 mg/100 g). The vegetables and products were the food group with the most foods containing flavonoid (120 food items). CONCLUSION: There were 654 food items in Indonesian foods contained flavonoid. The highest mean of flavonoid content were legumes. This findings can provide valuable information for Indonesian people to increase dietary flavonoid intake.

The Influence of Nutritionist-Based Food Service Delivery System on Food and Nutrient Quality of School Lunch Program in Primary Schools in Indonesia.

It is well-established that school feeding program (SFP) has been provided significant nutritional and health beneficial effects to student namely. SFP or school meal services program without nutritionist have lack of food delivery system, nutrient quality and health promotion. Thus, the aim of this study was to analyze the influence of nutritionist-based food service delivery system on food and nutrient quality of school lunch program in primary school. METHODS: This study used cross-sectional design in two primary school in Indonesia that use different models of SFP (on-site (public-owned-public-managed) kitchen, off-site (ready-to-eat foods will be taken to school, preparation, cooking and sprinkling processes are carried out outside the school (catering)). Comparison analysis was done by using t-test independent. RESULTS: We found that food service on-site model with nutritionist (Al Muslim) in school meal service, menu quality and hygiene sanitation better than Al Hidayah primary school (catering without nutritionist). The adequacy of nutrients particularly protein, calcium and iron in Al Hidayah students was significantly different than Al Muslim student (p-value<0.05). CONCLUSION: Primary school need to collaborate with nutritionist to plan the menu and food service system to achieve optimal nutritional status.

Supplementation of Catfish (Clarias gariepinus) Oil Enriched with Omega-3 Soft Capsule Improves Oxidative Stress and Cognitive Function in Elderly.

Elderly is defined as an age group that is susceptible to various diseases. The aging process in the elderly is associated with an increase in oxidative stress activity which can lead to various health problems which are a major cause of high mortality and morbidity. This study aimed to analyze the effect of supplementation of catfish (Clarias gariepinus) oil enriched with omega-3 soft capsule on oxidative stress and cognitive function of elderly people. The design of this study was a single blind randomized control trial. A total of 29 elderly subjects were chosen following these inclusion criteria: aged >60 y; had dyslipidemia; and signed the informed consent. Subject were divided into three groups i.e. SO (soybean oil), CFO (commercial fish oil), and CO with omega-3 (catfish oil enriched with omega-3). The intervention was 1,000 mg oil/d administered for 90 d. The results showed that different supplementation groups had significant effects on oxidative stress and cognitive function (p<0.05). Supplementation of catfish oil enriched with omega-3 was able to significantly decreased malondialdehyde (MDA) level (p<0.05) and significantly increased mini mental state examination (MMSE) score (p<0.05). Overall, CO with omega-3 supplementation for 90 d was able to improve oxidative stress and cognitive function of the elderly better than other groups.

The Galohgor Nutraceutical Cookies Effects on ß-Carotene Serum and Oxidative Stress of Postpartum Mothers.

The aim of the present study was to analyze the galohgor nutraceutical cookies effects on ß-carotene serum levels and oxidative stress of postpartum mothers. To this end, a post-controlled experiment was carried out. Nineteen subjects were recruited to receive 40 g of galohgor cookies (GC) or control cookies (CC) daily for 14 days. Analysis of covariance was applied to assess the effect of the intervention. The results showed that ß-carotene serum concentrations were significantly higher in the GC group compared with the CC group (0.141±0.094 µmol/L vs. 0.106±0.051 µmol/L, P<0.05). Meanwhile, malondialdehyde levels of GC group was significantly lower than that of the CC group (0.82±0.25 nmol/L vs. 0.93±0.27 nmol/L, P<0.05). These results suggest that galohgor nutraceutical may have beneficial effects on improving ß-carotene serum levels and oxidative stress of postpartum mothers.