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Articles by Evawany Aritonang
Total Records ( 2 ) for Evawany Aritonang
  Evawany Aritonang , Evi Naria and Ainun Rohana
  There are many food as source of carbohydrate such as whole grains (rice), tubers like purple sweet potato and corn: but 90% of people in Indonesia have made rice as the main source of carbohydrates and became a staple food. The total national rice consumption today is as high as 26.8 million tons per year, in addition to the consumption of rice per capita per year is also very high at 113 kg/capita/year in which Indonesia became the largest rice consuming country in the world (Statistic Office, 2010). Manggadong is a local wisdom in Sumatera Utara province that has been abandoned. Manggadong is the habit of eating cassava before eating rice so that the amount of rice consumed is reduced. This study aims at modifying rice with four types of cassava when cooked that call Manggadong rice and know the preferences of the community as an effort to reactivate Manggadong rice. The results showed that the addition of four kinds of cassava flour with rice showed no significant difference to the odor and color of Manggadong rice flour but showed a significant difference to the flavor and texture of rice cassava flour. Based on the odor and color of the indicator most preferred is rice modified by purple sweet potato. While the indicator is based on the taste and texture is rice modified by red sweet potato flour.
  Evawany Aritonang and Albiner Siagian
  Background and Objectives: Anemia is a public health problem in Indonesia. Iron deficiency is the most common cause of anemia in infants, preschool students, pregnant mothers, adolescents and the elderly. Therefore, it is time to review the current evidence of the relation between food consumption and anemia in primary school students, particularly in waste disposal areas, in which a high risk of anemia is caused by low income and the inability to purchase food high in iron. Materials and Methods: A cross-sectional study with 52 primary students was used as the sample. The primary data comprised hemoglobin levels, nutrient consumption as energy, protein, iron and vitamin C. Results: The number of anemic students remained high at 32.7%. Student’s consumption of nutrients remained below the "Good" category, in which the energy consumption was 65.4%. Overall, 17.3% of students were at a moderately adequate level, 13.5% were less than adequate and 3.8% showed a deficit. Only 23.1% of the sample demonstrated a "Good" level of protein consumption, 25.0% were at a moderate level of adequacy and 32.7% were less than adequate. Of the students, 19.2% were in the deficit category. Conclusion: There is a significant relation (p<0.05) between energy consumption, protein consumption, iron consumption, vitamin C and anemia.
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