Vol 9, No 4 (2020)

November 2020

DOI: https://doi.org/10.33992/jig.v9i4

Table of Contents

Research Article

CHARACTERISTICS OF BAKPAO BASED ON THE ADDITION OF LIQUID EXTRACT OF KELOR LEAF (Moringa Oleifera)
Ni Wayan Vera Sri Marta, Anak Agung Nanak Antarini, Ni Putu Agustini
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175-181
COMPLIANCE CONSUMPTION OF IRON TABLET SUPPLEMENT, CONSUMPTION OF ENHANCER AND INHIBITOR FOOD IRON SUBSTANCES BASED ON ANEMIA STATUS IN YOUNG WOMEN
Luh Putu Surya Eka Listiawati, Ni Made Dewantari, Ketut Lilik Arwati
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182-189
DESCRIPTION THE LEVEL OF SATISFACTION OF HOSPITALIZED PATIENTS FOR SERVING FOOD AT WANGAYA HOSPITAL DENPASAR
NI MADE DEWI PURNAMASARI, Ida Ayu Eka Padmiari, Ni Made Yuni Gumala
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190-198
PERBEDAAN TINGKAT KONSUMSI ZAT GIZI MAKRO, TINGKAT KONSUMSI SERAT, AKTIVITAS FISIK BERDASARKAN KEJADIAN OBESITAS PADA SISWA SEKOLAH DASAR NEGERI 1 UBUD
LUH PUTU ARI WINTARIASIH, Ni Made Dewantari, I Wayan Ambartana
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199-205
PERBEDAAN TINGKAT PENGETAHUAN IBU TENTANG GAKI DAN STATUS GIZI ANAK USIA 24- 59 BULAN DI DESA BERINGKIT DAN DESA BATANNYUH
Ni luh Dewi Sundari, I Made Purnadhibrata, I Gusti Putu Sudita Puryana
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206-211
BEHAVIOR OF USE IODIUM SALT BASED ON THE EDUCATION LEVEL MOTHER IN MEGATI VILLAGE BALI PROVINCE TABANAN DISTRICT
Ni Luh Gede Dian Eka Putri, I Komang Agusjaya Mataram, I Made Purnadhibrata
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212-219
AN OVERVIEW OF MACRONUTRIENT CONSUMPTION AND NUTRITIONAL STATUS OF HYPERTENSIVE PATIENTS WITH CARDIAC COMPLACATIONS HOSPITALIZED AT GENERAL HOSPITAL BANGLI
Ni Nengah Murniasih, Pande Putu Sri Sugiani, Gusti Ayu Dewi Kusumayanti
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220-227
DESCRIPTION OF LEVELS OF CONSUMPTION OF MACRO NUTRITION AND USE NUTRITIONAL STATUS IN SOCIAL BEACH KEMALA BHAYANGKARI TABANAN
Dewa Ayu Made Restu Amelia Dewi, Ni Made Yuni Gumala, Ni Nyoman Astika Dewi
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228-236