A preliminary study conducted at the Physiotherapy Clinic of GrandMed Hospital, Lubuk Pakam, recorded a total of 7,000 patient diagnoses in 2024. Between January and December 2024, 450 patients were diagnosed with osteoarthritis; subse...
Jelajahi berdasarkan Jenis Koleksi
Skripsi / Tugas Akhir
The results showed that most respondents had a moderate frequency of junk food consumption and normal nutritional status. The Spearman correlation test indicated a significant relationship between the frequency of junk food consumption...
According to the research findings, the largest age group was 27–34 years, comprising 19 participants (57.6%); the highest proportion was in the ‘low knowledge’ category, at 18 (55%); the highest rate of iron tablet adherence was in th...
Data were collected using a balanced nutrition knowledge questionnaire, a dietary pattern questionnaire, and anthropometric measurements including body weight and height to determine nutritional status based on BMI-for-age. Data were ...
Employing a laboratory experimental design with a Completely Randomized Design (CRD), this research utilized four formulations: F0 (control), F1 (10%), F2 (20%), and F3 (30%). Organoleptic properties were evaluated by 30 untrained pane...
The results showed that before the nutrition education intervention, respondents’ knowledge was categorized as good in 8 students (13.3%), moderate in 16 students (26.7%), and poor in 36 students (60.0%). After the intervention, the go...
Utilization of Pakkat as Raw Material: Pakkat (young rattan shoots) was successfully utilized as a raw material for producing healthy noodles by processing it into fine pakkat flour. The process involved peeling off the hard outer skin...
Data analysis was conducted using univariate and bivariate methods to determine the relationship between the variables. The findings of this study are expected to provide valuable information regarding pregnant women’s knowledge and fo...
The results showed that formulation F2 (sample code 482) was the most preferred formulation, obtaining mean scores of 4.07 for color, 4.20 for aroma, 4.47 for taste, and 4.33 for overall acceptability. Kruskal-Wallis analysis indicated...
Results: The results showed that most respondents had good balanced nutrition behavior, accounting for 26 students (49.1%), while 18 students (34.0%) had moderate behavior and 9 students (17.0%) had poor behavior. Based on nutritiona...
Results showed all three formulations were well accepted, with color obtaining the highest mean scores (4.47-4.50). No significant differences were found among formulations for color, taste, and texture (p>0.05), but a significant diff...
Nutritional knowledge and packaged sugar-sweetened beverage consumption data were collected using a structured questionnaire. Data were analyzed using univariate and bivariate analyses with the Chi-Square test. The results showed that ...