Archives

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  Jurnal Ilmu Gizi : Journal of Nutrition Science

  Vol. 15 No. 3 (2026)

  Volume 15 Number 3 of Jurnal Ilmu Gizi presents eight research articles covering clinical nutrition, public health nutrition, nutrition education, and food innovation. The studies address nutritional management in chronic diseases, dietary habits, adolescent nutrition education, hospital food services, and the development of nutritious food products using alternative ingredients.

  This issue contributes to advancing evidence-based nutrition practices, improving nutritional care, and promoting innovative approaches to public health and food development.

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  Jurnal Ilmu Gizi : Journal of Nutrition Science

  Vol. 15 No. 2 (2026)

  Volume 15 Number 2 of Jurnal Ilmu Gizi presents eight research articles covering various aspects of nutrition science, public health nutrition, clinical nutrition, and food product development. The articles explore the development of rosella-enriched white turmeric beverages, dietary sodium and potassium intake in relation to hypertension, and the association of screen time and fast-food consumption with nutritional status among university students.

  This issue also highlights innovative nutrition education methods, determinants of exclusive breastfeeding, and the relationship between maternal nutrition knowledge, parenting practices, and undernutrition among children. Additionally, clinical nutrition studies address standardized nutrition care for pediatric respiratory conditions and nutritional management of severe malnutrition in patients with complex medical conditions.

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  Jurnal Ilmu Gizi : Journal of Nutrition Science

  Vol. 15 No. 1 (2026)

  This issue of Jurnal Ilmu Gizi presents seven research articles covering various aspects of nutrition science, public health nutrition, food safety, and food product development. The articles explore maternal nutritional status, dietary intake and metabolic health, overweight risk factors, and the relationship between nutrition and athletic performance.

  Additionally, this issue highlights the effectiveness of HACCP training for food handlers and the development of innovative food products using local ingredients, including sorghum, cowpeas, eel, and cassava.

  Together, these studies contribute valuable insights to evidence-based nutrition practices, food innovation, and public health improvement.

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  Vol. 14 No. 4 (2025)

  Volume 14 Number 4 of Jurnal Ilmu Gizi presents a collection of research articles addressing current topics in nutrition science, public health nutrition, and dietary practices. The articles highlight recent findings related to nutritional status, food consumption patterns, and nutrition-related health issues in the community.

  This issue contributes to the development of evidence-based knowledge that supports nutrition research, education, and public health programs.

• Vol. 14 No. 3 (2025)

• Vol. 14 No. 2 (2025)

• Vol. 14 No. 1 (2025)

• Vol. 13 No. 4 (2024)

• Vol. 13 No. 3 (2024)

• Vol. 13 No. 2 (2024)

• Vol. 13 No. 1 (2024)

• Vol. 12 No. 4 (2023)

• Vol. 12 No. 3 (2023)

• Vol. 12 No. 2 (2023)

• Vol. 12 No. 1 (2023)

• Vol. 11 No. 4 (2022)

• Vol. 11 No. 3 (2022)

• Vol. 11 No. 2 (2022)

• Vol. 11 No. 1 (2022)

• Vol. 10 No. 4 (2021)

• Vol. 10 No. 3 (2021)

• Vol. 10 No. 2 (2021)

• Vol. 10 No. 1 (2021)

• November 2020

  Vol. 9 No. 4 (2020)

• Agustus 2020

  Vol. 9 No. 3 (2020)