Journal of Nutrition College
type: channel
description: Journal of Nutrition College (P-ISSN : 2337-6236; E-ISSN : 2622-884X) is an open access and peer-reviewed journal that focuses on nutrition science includes clinical nutrition, community nutrition, molecular nutrition, food science and food service. JNC is published 4 times a year (january, April, July and October) by Department of Nutriton Science , Faculty of Medicine, Universitas Diponegoro JNC was Sinta 3 (S3) Accredited based on Kemenristek Dikti Decree No. 79/E/KPT/2023. Articles submitted in Journal Nutrition College starting September 11, 2025. The APC for Journal of Nutrition College is divided into two parts. After the editor makes their first decision and your article is forwarded to the review process, you will need to pay IDR 750.000. Please do not make any payment before first decision review from editor. Then, when your article is accepted, you will need to pay IDR 250,000. Please note that all transfers to the JNC Virtual Account Number are non-refundable. The editor receives unpublished articles from researcher in specific format as mentioned in the "Author Guideline and Submission". The articles will be reviewed by our peer review members besed on their expertise.
publisher: Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro
language: en-US
publication name: Journal of Nutrition College
issn: 2337-6236
copyright: The Authors submitting a manuscript do so on the understanding that if accepted for publication, copyright of the article shall be assigned to Journal of Nutrition College and Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro as publisher of the journal. Copyright encompasses exclusive rights to reproduce and deliver the article in all form and media, including reprints, photographs, microfilms and any other similar reproductions, as well as translations. The reproduction of any part of this journal, its storage in databases and its transmission by any form or media, such as electronic, electrostatic and mechanical copies, photocopies, recordings, magnetic media, etc., will be allowed only with a written permission from Journal of Nutrition College. Journal of Nutrition College, Faculty of Medicine, Universitas Diponegoro, the Editors and the Advisory Editorial Board make every effort to ensure that no wrong or misleading data, opinions or statements be published in the journal. In any way, the contents of the articles and advertisements published in Journal of Nutrition College are sole and exclusive responsibility of their respective authors and advertisers.
items: HUBUNGAN INTENSITAS PENGGUNAAN MEDIA SOSIAL TERHADAP PENGETAHUAN GIZI SEIMBANG, AKTIVITAS FISIK, DAN STATUS GIZI SISWA KELAS XII SMA NEGERI 8 KOTA TANGERANG
items: EFEKTIVITAS PEMANFAATAN KONTEN EDUKATIF SEBAGAI MEDIA EDUKASI GIZI TERHADAP PERUBAHAN PERILAKU ASUPAN GIZI PASIEN KANKER DI RSI SITI KHADIJAH KOTA PALEMBANG
items: PENGARUH PEMBERIAN TEPUNG TOMAT (Solanum lycopersicum l) TERHADAP KADAR GLUKOSA DARAH, TRIGLISERIDA, DAN INTERLEUKIN-6 PADA TIKUS WISTAR DENGAN MODEL DIABETES MELLITUS TIPE 2
items: METODE EVALUASI KREDIBILITAS, KUALITAS, SERTA AKURASI KONTEN EDUKASI GIZI DI MEDIA SOSIAL: LITERATURE REVIEW
items: HUBUNGAN KEBIASAAN MENONTON VIDEO MUKBANG DENGAN NAFSU MAKAN DAN PERILAKU MAKAN PADA MAHASISWA DI UNIVERSITAS BINAWAN
items: PERAN AIR KELAPA MUDA UNTUK MENDUKUNG HIDRASI ATLET SEPAKBOLA REMAJA: NARRATIVE LITERATURE REVIEW
items: PENGARUH PEMBERIAN POLIFENOL TERHADAP KENAIKAN BERAT BADAN DAN KERAGAMAN MIKROBIOTA USUS TIKUS OBESITAS: STUDI META ANALISIS
items: POTENSI ACANTHUS ILICIFOLIUS SEBAGAI SUMBER ANTIOKSIDAN DALAM MENGELOLA STRES OKSIDATIF: TINJAUAN NARATIF
items: PENGARUH PENAMBAHAN HIDROLISAT PROTEIN IKAN TERHADAP KANDUNGAN GIZI PRODUK PANGAN: TINJAUAN SISTEMATIS
items: PENGARUH PENGALAMAN SENSORI IBU PADA MASA PRENATAL DAN POSTNATAL TERHADAP PREFERENSI RASA DAN RISIKO OBESITAS ANAK: LITERATUR REVIEW

HUBUNGAN INTENSITAS PENGGUNAAN MEDIA SOSIAL TERHADAP PENGETAHUAN GIZI SEIMBANG, AKTIVITAS FISIK, DAN STATUS GIZI SISWA KELAS XII SMA NEGERI 8 KOTA TANGERANG
type: item
description: ABSTRACT Background: The intensity of social media use can influence knowledge of balanced nutrition, physical activity and nutritional status of high school students. Exposure to information on social media will influence students' knowledge of balanced nutrition. High screen time, low physical activity, and excessive food consumption can affect nutritional status. Objectives: The objective of the research was to determine the relationship between the intensity of social media use and knowledge of balanced nutrition, physical activity and nutritional status of Class XII students at SMA Negeri 8 Tangerang City. Methods: The study used a cross-sectional design. The research sample was determined using proportional random sampling technique of 184 students. The data measured were the intensity of social media use using the SONTUS questionnaire, knowledge of balanced nutrition was measured using a questionnaire on knowledge of balanced nutrition, physical activity was measured using the international physical activity questionnaire (IPAQ-SF), and nutritional status was measured using the BMI/U z-score. The research data were analyzed using the Somers'd test. Result: The majority of students used social media with moderate intensity (56%), sufficient knowledge of balanced nutrition (54.35%), moderate physical activity (48.9%), and good nutritional status (67.9%). Bivariate analysis shows that the intensity of social media use has no relationship with knowledge of balanced nutrition, p=0.943. There is a relationship between the intensity of social media use on physical activity p<0.001 and nutritional status p=0.035. Conclusion: There is a relationship between the intensity of social media use on physical activity and the nutritional status of Class XII students at SMA Negeri 8 Tangerang City. Keywords: Social media; balanced nutrition; physical activity; nutritional status ABSTRAK Latar Belakang: Intensitas penggunaan media sosial dapat memengaruhi pengetahuan gizi seim…
creator: Danur Iksan
creator: Angga Hardiansyah
creator: Farohatus Sholichah
rights: Copyright (c) 2025 Journal of Nutrition College
date: 2025-10-30
publication date: 2025-10-30
volume: 14
number: 4
starting page: 314
ending page: 321
doi: 10.14710/jnc.v14i4.43349

EFEKTIVITAS PEMANFAATAN KONTEN EDUKATIF SEBAGAI MEDIA EDUKASI GIZI TERHADAP PERUBAHAN PERILAKU ASUPAN GIZI PASIEN KANKER DI RSI SITI KHADIJAH KOTA PALEMBANG
type: item
description: ABSTRACT Background: Nutritional status in cancer patients is known to be associated with therapeutic response, and quality of life. About 30-80% of cancer patients experience malnutrition before therapy. Objectives: The purpose of this study was to determine the effectiveness of the use educational content as a media for nutriton education on changes in nutritional intake in cancer patients at RSI Siti Khadijah Palembang City in 2024. Methods: This type of research is a quasi-experiment, using a randomized pre test and post test design. The research time was conducted for 1 month. The research sample was chemotherapy patients at RSI Siti Khadijah Palembang in 2024, totaling 63 respondents. The sample was randomly divided into two groups, they are animation video group and the leaflet group. Knowledge and attitude data were collected using a structured questionnaire, while energy, protein, fat and carbohydrate intake data were obtained through a 24-hour recall form which was carried out three times at the beginning, middle and end of the intervention. Results: Based on statistical analysis, the p-value for the knowledge, attitude and energy intake variables in both groups was p < 0.05, which indicated a significant increase after the intervention. The animated video group an increase in the average knowledge score from 13.52 to 17.00, compared to the leaflet group from 12.67 to 15.90. The attitude score in the animated video group increased from 67.50 to 79.92, while the leaflet group increased from 64.50 to 75.00. For energy intake, the animation video group recorded an average increase from 1204.01 to 1439.26 kcal, while the leaflet group increased from 1091 to 1251.26 kcal. These results indicate that animated video media is more effective than leaflets in increasing respondents' knowledge, attitudes and energy intake. Conclusion: Animated videos are more effective to increase knowledge, attitudes and actions of cancer patients. Keywords : Cancer; educational med…
creator: Wenang Shafa Pramenisa
creator: Susyani Susyani
creator: Natasha Weisdania Sihite
creator: Afriyana Siregar
creator: Muzakar Muzakar
rights: Copyright (c) 2025 Journal of Nutrition College
date: 2025-10-30
publication date: 2025-10-30
volume: 14
number: 4
starting page: 322
ending page: 332
doi: 10.14710/jnc.v14i4.47121

PENGARUH PEMBERIAN TEPUNG TOMAT (Solanum lycopersicum l) TERHADAP KADAR GLUKOSA DARAH, TRIGLISERIDA, DAN INTERLEUKIN-6 PADA TIKUS WISTAR DENGAN MODEL DIABETES MELLITUS TIPE 2
type: item
description: ABSTRACT Background: Diabetes mellitus is a condition characterized by elevated blood glucose levels. Pro-inflammatory cytokines are damaging and cause insulin resistance. This condition results in abnormalities in lipid metabolism characterized by increased triglycerides. Tomato flour (Solanum lycopersicum) can reduce blood glucose, triglyceride and Interleukin-6 levels caused by lycopene content in tomato flour. Objectives : The purpose of this study was to determine the effect of tomato flour on blood glucose levels, triglycerides and interleukin-6 in diabetes mellitus rats. Methods: Post control group true experimental study. The intervention was given for 28 days to 24 Wistar rats, divided into four groups with each group totaling six rats. The dose of tomato flour 200 mg/200 g body weight of rats/day (P1), and a dose of 444 mg/200 g body weight of rats/day (P2) to rats with diabetes mellitus. The treatment groups were compared with a group of rats fed a high-fat diet (K+) and a group of healthy rats (K-). Statistical data analysis using Paired T-Test and One Way ANOVA Results: Tomato flour showed significant differences (p<0.05) in random blood glucose, triglyceride, and IL-6 levels. The greatest reduction in blood glucose, triglyceride, and IL-6 levels occurred in the group given tomato flour at a dose of 444 mg/200 g. Conclusion : Tomato flour dose of 222 mg/200 g body weight of rats/day and dose of 444 mg/200 g body weight of rats/day can affect blood glucose, triglyceride, and interleukin-6 levels. Key words: Diabetes mellitus; blood glucose; interleukin-6; lycopene; tomato flour; triglycerides ABSTRAK Latar Belakang: Diabetes mellitus adalah kondisi yang ditandai dengan peningkatan kadar glukosa darah. Sitokin pro inflamasi bersifat merusak dan menyebabkan terjadi resistensi insulin. Kondisi ini mengakibatkan abnormalitas pada metabolime lipid yang ditandai dengan peningkatan trigliserida. Tepung tomat (Solanum lycopersicum) dapat menurunkan kadar glukosa…
creator: Arista Desi Ambarwati
creator: Kusmiyati Tjahjono
creator: Ahmad Syauqy
creator: Ahmad N. Al-Baarri
creator: Endang Mahati
rights: Copyright (c) 2025 Journal of Nutrition College
date: 2025-10-30
publication date: 2025-10-30
volume: 14
number: 4
starting page: 333
ending page: 343
doi: 10.14710/jnc.v14i4.44055

METODE EVALUASI KREDIBILITAS, KUALITAS, SERTA AKURASI KONTEN EDUKASI GIZI DI MEDIA SOSIAL: LITERATURE REVIEW
type: item
description: ABSTRACT Background: Social media has now become a platform to find and share health information related to nutrition, Lot of information does not come from professionals, but comes from Social Media Influencer (IMS), Studies show that the credibility of IMS, quality and accuracy of nutrition-related content on social media is relatively low. This can increase misinformation related to nutritional content on social media. Therefore, it is important to evaluate the credibility of IMS, quality and accuracy of nutrition-related content on Indonesia’s social media. Objective: The aim of this study is to analyze methods used to evaluate IMS credibility, quality, and accuracy of nutritional content on social media. Methods: This research is a literature review with a narrative method by reviewing 3 articles based on the objectives, methods, and results presented in the article. Article searches were conducted using national and international articles searched with Google Scholar and Pubmed. Result: IMS credibility evaluated with credibility checklist tools that included 4 themes: transparency, use of other resources, trustworthiness and adherence to nutritional criteria, and bias. Content quality can be evaluated with Principles for Health-Related Information on Social Media (PRHISM) or questionnaires likert-5. Content accuracy can be evaluated by checking the truth of the content compared with scientific evidence such as official guidelines, scientific references, or websites that analyze facts. The results of the IMS credibility were 47.2% out of 100% (1st study). The content quality score was an average of 31.8% (2nd study), and 93.9% of the content has poor quality, also 44.7% of the content contains inaccuracy (3rd study). Keywords: Social media; Nutrition Promotion; Influencer; Credibility; Content; Quality; Accuracy ABSTRAK Latar belakang: Media sosial umum menjadi sarana mencari dan menyebarkan informasi kesehatan, termasuk di dalamnya informasi terkait gizi. Bany…
creator: Anton Septian Putra Hermawan
creator: Ani Margawati
creator: Ahmad Syauqy
rights: Copyright (c) 2025 Journal of Nutrition College
date: 2025-10-30
publication date: 2025-10-30
volume: 14
number: 4
starting page: 344
ending page: 351
doi: 10.14710/jnc.v14i4.48107

HUBUNGAN KEBIASAAN MENONTON VIDEO MUKBANG DENGAN NAFSU MAKAN DAN PERILAKU MAKAN PADA MAHASISWA DI UNIVERSITAS BINAWAN
type: item
description: ABSTRACT Background: Mukbang videos are currently a widespread trend on social media. The mukbang video contains foods that do not pay attention to nutritional content, such as full portions, high in calories, sugar, fat, and sodium, which is usually junk food or fast food. The habit of watching mukbang videos can trigger the urge to get the food watched which can lead to poor eating behavior. As described, the eating behavior of students is liking foods high in energy, carbohydrates, fat, and sodium. Poor eating behavior can be caused by the effects of the habit of watching mukbang videos on social media. Maintaining good eating behavior can prevent and improve health problems for the body, especially in the young adult age group to be able to carry out daily activities normally Objectives: The purpose of this study is to find out the relationship between mukbang watching habits and appetite and eating behavior in students at Binawan University. Methods: The research design is cross-sectional, with a sample size of 101 students. Data were collected using three questionnaires: the Mukbang Addiction Scale (MAS), the Food Craving Questionnaire-Trait (FCQ-T), and the Dutch Eating Behavior Questionnaire (DEBQ). Statistical analysis was conducted using the chi-square test. Results: The results of this study show a significant relationship between mukbang viewing habits and appetite (p-value = 0.007) as well as eating behavior (p-value = 0.006). Conclusion: The conclusion of this study is that there is a significant relationship between the habit of watching mukbang with appetite and eating behavior in students at Binawan University. Keywords: Appetite; eating behavior; mukbang; student ABSTRAK Latar belakang: Video mukbang saat ini menjadi tren yang tersebar luas di media sosial. Video mukbang berisikan makanan yang tidak memerhatikan kandungan gizi, seperti porsi yang penuh, tinggi kalori, gula, lemak, dan natrium, dimana biasanya berupa makanan junkfood atau fastfood. …
creator: Marina Indriasari
creator: Laela Nur Komala
rights: Copyright (c) 2025 Journal of Nutrition College
date: 2025-10-30
publication date: 2025-10-30
volume: 14
number: 4
starting page: 352
ending page: 358
doi: 10.14710/jnc.v14i4.48138

PERAN AIR KELAPA MUDA UNTUK MENDUKUNG HIDRASI ATLET SEPAKBOLA REMAJA: NARRATIVE LITERATURE REVIEW
type: item
description: ABSTRACT Optimal hydration is an essential factor in maintaining athlete performance, especially in high-intensity sports such as soccer. Dehydration can decrease physical endurance, increase fatigue, and reduce athletes' VO2Max capacity. Green (unripened) coconut water is a natural source of hydration rich in electrolytes such as potassium and sodium, which play a role in maintaining body fluid balance. This study aims to evaluate the role of green coconut water in supporting the hydration status and performance of adolescent soccer athletes through a narrative literature review approach. Various studies have shown that consuming green coconut water before, during, and after physical activity can increase rehydration efficiency, accelerate recovery, and reduce lactate dehydrogenase (LDH) levels, which are indicators of oxidative stress and muscle damage. In addition, the natural carbohydrate content in green coconut water supports the energy supply that contributes to increased cardiorespiratory endurance and VO2Max. Compared to artificial electrolyte drinks, green coconut water is more effective in maintaining hydration without causing side effects, such as hypoglycemia and digestive disorders. Green coconut water can be a natural and effective hydration alternative for athletes, helping them maintain optimal performance during training and matches. This study recommends consuming green coconut water as a hydration strategy for adolescent soccer athletes to optimize fitness and physical endurance. Keywords: Electrolytes; Green coconut water; Hydration; Lactate dehydrogenase; VO2Max ABSTRAK Hidrasi yang optimal merupakan faktor esensial dalam menjaga performa atlet, terutama dalam olahraga dengan intensitas tinggi seperti sepak bola. Dehidrasi dapat menurunkan daya tahan fisik, meningkatkan kelelahan, dan mengurangi kapasitas VO2Maks atlet. Air kelapa muda merupakan sumber hidrasi alami yang kaya akan elektrolit seperti kalium dan natrium yang berperan dalam menjag…
creator: Fadean Stefany
creator: Etika Ratna Noer
rights: Copyright (c) 2025 Journal of Nutrition College
date: 2025-10-30
publication date: 2025-10-30
volume: 14
number: 4
starting page: 359
ending page: 369
doi: 10.14710/jnc.v14i4.48240

PENGARUH PEMBERIAN POLIFENOL TERHADAP KENAIKAN BERAT BADAN DAN KERAGAMAN MIKROBIOTA USUS TIKUS OBESITAS: STUDI META ANALISIS
type: item
description: ABSTRACT Background: Polyphenols are compounds that have anti-obesity effects. Unaddressed obesity can lead to various health issues, for which efforts are needed to mitigate its impact. One such effort is the provision of functional foods. Objective: To determine the significant effects of polyphenol administration on obesity conditions. Methods: This study uses a meta-analysis method on previously conducted experimental study articles. The article search was performed using the online databases PubMed and ScienceDirect with the keywords polyphenol, gut microbiota, and obesity rats. The search yielded 10 articles that met the inclusion and exclusion criteria. The inclusion criteria for the articles in this study were: experimental research using rats as test animals, articles written in English, and full-access articles. The exclusion criteria were: articles published more than 5 years ago, articles without full access, articles on irrelevant subjects, non-experimental studies, incompatible data, and multiple submissions of the same article. The collected data were analyzed using R Studio software version 4.3.3. Results: The weight gain in the group receiving polyphenol intake was lower (MD = -35.64 [95% CI -67.7718; -3.5148]) compared to the group that did not receive polyphenols. However, the two groups found no significant differences in gut microbiota diversity. Conclusion: The administration of polyphenols in obesity conditions significantly impacts weight gain reduction but does not substantially affect gut microbiota diversity. Keywords: Polyphenols; obesity; functional foods; meta-analysis ABSTRAK Latar belakang: Polifenol merupakan salah satu senyawa yang memiliki efek anti-obesitas. Obesitas yang tidak ditangani dapat menyebabkan berbagai masalah kesehatan sehingga perlu upaya agar dampak obesitas dapat diminimalkan. Salah satu upaya yang dilakukan dengan pemberian pangan fungsional. Tujuan: Mengetahui efek signifikan pemberian polifenol pada kondisi obes…
creator: Alinda Syifa Fumizuki
creator: Anisa Lailatul Fitria
creator: Dominikus Raditya Atmaka
creator: Annis Catur Adi
rights: Copyright (c) 2025 Journal of Nutrition College
date: 2025-10-30
publication date: 2025-10-30
volume: 14
number: 4
starting page: 370
ending page: 377
doi: 10.14710/jnc.v14i4.49727

POTENSI ACANTHUS ILICIFOLIUS SEBAGAI SUMBER ANTIOKSIDAN DALAM MENGELOLA STRES OKSIDATIF: TINJAUAN NARATIF
type: item
description: ABSTRACT Background: Oxidative stress, resulting from an imbalance between reactive oxygen species (ROS) and antioxidant defense mechanisms, plays a critical role in the development of chronic diseases such as diabetes, cardiovascular disease, and neurodegenerative disorders. Natural antioxidants from plants are increasingly studied for their therapeutic potential. Objective: To review the antioxidant potential of Acanthus ilicifolius (Jeruju) and its therapeutic applications in oxidative stress-related diseases. Methods: A narrative literature review was conducted by analyzing relevant scientific articles from electronic databases focusing on in vitro, in vivo, and in silico studies of A. ilicifolius. Results: Acanthus ilicifolius contains bioactive compounds including flavonoids, phenols, and tannins, which exhibit antioxidant, anti-inflammatory, and antimicrobial properties. Its mechanisms include ROS scavenging, enhancement of antioxidant enzyme activity, and reduction of oxidative damage. Toxicity studies indicate its extracts are generally safe at moderate doses. Conclusion: Acanthus ilicifolius has promising potential as a functional food ingredient or therapeutic agent in managing oxidative stress-related diseases, warranting further pharmacological and clinical research. Keywords: Acanthus ilicifolius; oxidative stress; flavonoid; antioxidant; chronic disease ABSTRAK Latar Belakang: Stres oksidatif akibat ketidakseimbangan antara spesies oksigen reaktif (ROS) dan pertahanan antioksidan berperan penting dalam patogenesis penyakit kronis seperti diabetes, penyakit kardiovaskular, dan gangguan neurodegeneratif. Antioksidan alami dari tumbuhan, semakin banyak diteliti karena potensinya dalam terapi. Tujuan: Meninjau potensi antioksidan dari Acanthus ilicifolius (jeruju) dan aplikasinya dalam terapi penyakit terkait stres oksidatif. Metode: Tinjauan naratif dilakukan dengan menganalisis artikel ilmiah dari berbagai basis data elektronik yang meliputi studi in vi…
creator: Ade Chairina
creator: Diana Nur Afifah
creator: Ahmad Syauqi
rights: Copyright (c) 2025 Journal of Nutrition College
date: 2025-10-30
publication date: 2025-10-30
volume: 14
number: 4
starting page: 378
ending page: 395
doi: 10.14710/jnc.v14i4.51356

PENGARUH PENAMBAHAN HIDROLISAT PROTEIN IKAN TERHADAP KANDUNGAN GIZI PRODUK PANGAN: TINJAUAN SISTEMATIS
type: item
description: ABSTRACT Background: Fish Protein Hydrolyzate (HPI) is an intermediated product from fish meat, increasing the value of several underutilized fish species and utilizing fish fillet industry waste. HPI in from of powder, as an enzymatic conversion product of fish protein into smaller peptides and can function as an antioxidant, anti-hypertension, immunomodulator and antimicrobial peptide. HPI can protect food products from rancidity and can reduce allergens. Objectives: To review the effect of adding fish protein hydrolyzate on the nutritional content of various types of food products. Methods: This research fused descriptive analysis in the form of a literature review. This research was conducted according to PRISMA guidelines to evaluate articles in databases such as Scopus, Science Direct, PubMedl, and Garuda. Inclusion criteria are articles in English and Indonesian, in the form of experimental research that carries out proximate analysis of products, treatment in the form of adding HPI to products, comparisons between control samples and treatments or comparisons between different treatment concentrations, related to HPI on the nutritional content of food products, within articles published in 2014-2024 and exclusion criteria include inappropriate title and abstract, non-experimental research, non- primary articles. Results: The results of this systematic review represent a comprehensive overview of five articles that focused on the application of HPI to food products and their influence on their nutritional content (carbohydrate, protein, fat, moisture content, ash). HPI can be added to several food products such as MP-ASI, baked goods and ready-to-consume dry noodles. The addition of HPI affects the nutritional content. Conclusion: HPI can be applied in food product processing and can increase protein content. Keywords : Fish protein hydrolyzate; nutrition value; food products ABSTRAK Latar belakang: Hidrolisat Protein Ikan (HPI) merupakan produk dari daging i…
creator: Atika Rahma
creator: Diana Nur Afifah
creator: Ekowati Chasanah
rights: Copyright (c) 2025 Journal of Nutrition College
date: 2025-10-30
publication date: 2025-10-30
volume: 14
number: 4
starting page: 396
ending page: 402
doi: 10.14710/jnc.v14i4.48776

PENGARUH PENGALAMAN SENSORI IBU PADA MASA PRENATAL DAN POSTNATAL TERHADAP PREFERENSI RASA DAN RISIKO OBESITAS ANAK: LITERATUR REVIEW
type: item
description: ABSTRACT Background: Childhood obesity is a global public health issue with an increasing prevalence. Taste preferences and dietary patterns formed early in life are key determinants in the development of obesity. Mothers play a central role in shaping children’s taste preferences, not only as the primary decision-makers in family food choices but also through their own sensory experiences, which indirectly influence the exposure to flavors and types of food introduced to children. Objective: This narrative review aims to examine the influence of maternal sensory experiences during the prenatal and postnatal periods, including taste preferences and dietary patterns, on the development of children’s preferences for fatty, sweet, and salty tastes, and their association with obesity risk. Methods: This review is a narrative synthesis of relevant scientific literature that discusses the influence of maternal sensory experiences during pregnancy and breastfeeding on the formation of children’s taste preferences. Results: Various studies indicated that maternal sensory experiences, as reflected in dietary intake during pregnancy and breastfeeding, played an important role in shaping children’s taste preferences. Early food introduction also affected the acceptance or rejection of specific tastes, particularly fatty, sweet, and salty, which subsequently influenced children’s dietary patterns and contributes to long-term obesity risk. Conclusion: Maternal sensory experiences play a central role in shaping children’s taste preferences, which can influence dietary patterns and obesity risk. Understanding this relationship is essential for designing more effective family-based nutritional interventions to prevent childhood obesity. Keywords : Taste preference; maternal sensory experience; dietary pattern; childhood obesity ABSTRAK Latar Belakang: Obesitas pada anak merupakan masalah kesehatan masyarakat global dengan prevalensi yang terus meningkat. Preferensi rasa dan pola ma…
creator: Necia Anggela Muspita
creator: Gemala Anjani
creator: Ahmad Syauqy
rights: Copyright (c) 2025 Journal of Nutrition College
date: 2025-10-30
publication date: 2025-10-30
volume: 14
number: 4
starting page: 403
ending page: 411
doi: 10.14710/jnc.v14i4.50888