Sport and Nutrition Journal

The Relationship of Protein Intake to Creatinine Levels and Blood Pressure in Fitness Member

Sofhie Myra — 2024-06-01

Background: Fitness center members generally eat foods high in protein, reaching 2 grams/kg body weight or more, and are often accompanied by supplements such as creatinine. High protein intake in the long term will produce a metabolic load that can cause impaired kidney function. In addition to creatinine, the influence of high protein intake that individuals with high activity directly feel is Blood Pressure. Objective: This study aims to determine the relationship between protein intake, creatinine levels, and blood pressure in fitness members at Osbond Gym Cempaka Putih. Method: This type of quantitative research uses a cross-sectional design, with a sample of 22 respondents, namely fitness members at Osbond Gym Cempaka Putih. Data analysis was performed using the Pearson correlation test for normally distributed data and the Spearman correlation test for abnormally distributed data. The test criteria are seen if the p-value < 0.05, then Ha is accepted, and Ho is rejected. Test Results in Normality Variables Protein Intake and Type of Exercise are abnormal, and other variables are normal. Results: All respondents (100%) in this study had been on a high-protein diet for over one year. Most respondents were between 26 and 35 (40.9%) and 36-45 years (40.9%). More respondents were men (68.2%). Most respondents did this weight training (81.8%), with an average exercise frequency of 367.73 minutes/week. The average protein intake of respondents was 212.7736 grams/day, the average body mass index was 25.33 kg / m2, and the average creatinine levels of respondents were 1.01 mg / dL. Most respondents had normal systolic (72.7%) and diastolic (68.2%) blood pressures. Conclusions: There was no association between protein intake, BMI, exercise, and creatinine levels. There is a relationship between sex and creatinine levels. There was no association between protein intake, sex, BMI, and exercise with systolic and diastolic blood pressure.

The Effect of Yoga on Body Mass Index and Dysmenorrhoea in Female Students Majoring

Devi Rahmayani — 2024-06-01

Introduction: Dysmenorrhoea is pain that occurs during menstruation. This causes the body to feel bad and reduces the routine activities of people with dysmenorrhoea. One factor that can reduce dysmenorrhoea is yoga exercises. Yoga is a physical activity, learning mental and breathing techniques to relieve stress, relieve anxiety, reduce menstrual pain, and control weight to be more ideal. This study aims to determine the effect of yoga on body mass index and dysmenorrhoea in female students of the Department of Nutrition at the Ministry of Health East Kalimantan Polytechnic. Method: This research is a type of Experimental Quasy research with a type design of group pretest-posttest design. This research was carried out at the nutrition building of the Ministry of Health East Kalimantan Polytechnic in March-April. The samples used were 14 female students majoring in nutrition using a simple random sampling technique. This research has met the ethical requirements and is approved to be carried out, taking into account the National Health Research and Development Ethical Guidelines and Standards (PSEPPKN) with certificate number DP.04.03/7.1/7844/2023. Bivariate analysis is carried out to determine whether there is an influence between each variable using the Wilcoxon test. Results: The results of this study showed the influence of yoga on body mass index and dysmenorrhoea in female students majoring in nutrition at the Ministry of Health East Kalimantan Polytechnic marked by p-value Body mass index 0.019 < 0.05 and P-Value dysmenorrhoea 0.000 < 0.05. Conclusion: Yoga significantly influences body mass index and dysmenorrhoea in female students majoring in nutrition at the Ministry of Health East Kalimantan Polytechnic. Suggestion: This can be used as an essential reference for similar research on the effect of yoga on body mass index and dysmenorrhoea and covers a wide range of respondents.

The Relationship Between Diet and Healthy, Clean-Living Behavior with The Nutritional Status of Scavengers

Angelina Haryati — 2024-06-01

Introduction: This study aims to determine the relationship between dietary patterns and healthy, clean-living behavior with scavenger’s nutritional status in Batam City. Methods: This study used a cross-sectional design. The location was conducted at Garbage’s Final Disposal Site (TPA) Telaga Punggur in Batam City in December-February 2023. A sample size of 79 Scavengers was obtained using simple random sampling—data collection using anthropometric measurements and questionnaires. Bivariate analysis was performed with the Spearman rank test, and multivariate analysis was performed with multiple linear regression tests. Results: The study's results showed poor dietary patterns (83,5%). Clean and healthy living behavior was in the poor category (82,3%)—the nutritional status of Scavengers was in the skinny nutritional status category (32,9%). The Spearman rank test shows a significant relationship between dietary patterns and nutritional status and a significant relationship between healthy, clean-living behavior and nutritional status (p=0,002, 0,021). Conclusion: Multiple linear regression test shows there is a significant relationship between the dietary pattern and healthy, clean-living behavior with nutritional status of Scavengers Y = 14,358 + 0,137X₁ + 0,074X2 (p=0,003), that meaning there is a relationship between the dietary pattern and healthy clean-living behavior with the nutritional status of Scavengers in Batam City.

The Relationship Between Nutrient Intake (Protein, Zinc, Iron), Parenting, and Sanitary Hygiene on The Incidence of Stunting

Elviana Agustin — 2024-06-01

Introduction: Stunting is a condition where the length or height of a toddler is below his age group. This condition is measured by length or height according to age < -2 SD, which WHO has determined. This study aimed to determine the relationship between intake of nutrients (protein, zinc, and iron), parenting styles, and sanitation hygiene on the incidence of stunting. The method used is a cross-sectional study design. Methods: The research sample was 73 mothers under five. The sampling technique used is simple random sampling. The analysis used is the Pearson correlation test and multiple linear regression analysis. Results: The results of this study indicate that there is a relationship between protein intake and stunting (p-value = 0.159), zinc intake and stunting (p-value = 0.192), and iron intake and stunting (p-value = 0.365). Parenting style with stunting (p-value = 0.025) and the relationship between sanitation hygiene and stunting (p-value = 0.022). Conclusion: The most dominant variable in the incidence of stunting is sanitary hygiene (coefficient β = 0.218, p-value = 0.002).

Effects of Tempeh Flour Snack Bar on Organoleptic Tests and Nutritional Content as a Snack for Athletes

Nadia Puspita Sari — 2024-06-01

Introduction: Athletes need snacks, one of which is a snack bar. Tempe flour snack bar and watermelon rind can help restore muscle damage after sports activities. This study aims to determine the effect of tempeh flour snack bars with the addition of watermelon rind on organoleptic tests and nutritional content referring to SNI 0-4216-1996 quality standards and determine the best formula. Methods: This type of research is an experimental study using a Completely Randomized Single Factor Design. There are three formulas with different kinds of watermelon rind: SBT 1 of 6 g, SBT 2 of 4 g, and SBT 3 of 8 g. Analysis of nutritional content using the calculation method, Wilbull, titimetry. Data analysis used Kruskall Wallis, One Way ANOVA, and Duncan's test using SPSS software. Results: The results showed no significant difference in the organoleptic test of the three formulas. There is a substantial difference in nutritional content. The best formula is SBT 1, which has 385.49 kcal/g energy and 14.94 g protein. Tempe flour snack bar products are said to contain high energy because they exceed the quality standards of SNI 0-4216-1996.

Factors Related to Nutritional Status of School-Age Cerebral Palsy Children

Melin Fitri Yunita — 2024-06-01

Introduction: Cerebral palsy (CP) is one of the most common causes of chronic disability in children, nutritional disorders in children with CP can manifest as malnutrition or more nutrition. The percentage of CP in children under 18 years is 65.4% of the total CP people in Indonesia. Methods: The type of research is observational with a cross-sectional research design. Samples of 45 school-age school-age children who meet the criteria with total sampling. The instruments used are a 24-hour recall form, a food photo book, and a parenting questionnaire. Bivariate analysis in this study uses a chi-square test to determine the relationship between food intake and parenting with the nutritional status of CP children. Results: The results of the study are the relationship between energy intake and the nutritional status of CP children with the value of P=0.003. There is no relationship between protein intake and the nutritional status of CP children with the value of P=0,462. There is no relationship between parenting with the nutritional status of CP children, the value of P=0.97. There is a relationship between food consistency and the nutritional status of CP children obtained with the value of P=0.017.

Development of A Combination of Red Ginger, Cinnamon, and Honey as Antioxidant Functional Drinks

Audrey Salsa Wijaya — 2024-08-07

Background: Analyzing antioxidant activity to determine its ability as an anti-radical and test panelists' preference for taste, aroma, and color parameters. Methods: This type of research is an experimental design with a completely randomized design (RAL) with 3 factorial formulations with comparisons of red ginger and cinnamon F1 (25: 25), F2 (25: 50), and F3 (50: 25). Antioxidant activity test by DPPH method and panelists preference by hedonic test. Statistical analysis of hedonic using SPSS with Kruskal Wallis test (α≤0.05) and Mann Whitney follow-up test. Results: Antioxidant activity of F1(73,41%), F2(74,26%) and F3(60,42%). The panelists' best preference was on the F1(25:25) formulation for the taste parameter 3.17; 3.37 fragrance and 3.1 color in the like category. There was a significant difference in the hedonic assessment of the taste and aroma parameters (p= 0.000 < 0.05), but there was no significant difference in the color parameter (p = 0.869 > 0.05). Conclusion: The overall antioxidant activity of the formulation was said to be active as antiradical (% inhibition 50%).