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“foods”

11 referensi ditemukan

JOURNAL Umuminternational2026

Analysis of evaluation indicators and development of a logic model-based performance evaluation framework for early childhood programs in the Center for Children’s and Social Welfare Foodservice Management in South Korea: a mixed-methods study

Sohyun Park; Jieun Oh; Hyun Joo Ryou; Ji-Yun Hwang; Kirang Kim · DOAJ Open Access Articles

Objectives This study analyzed the current evaluation indicators used for early childhood programs by the Center for Children’s and Social Welfare Foodservice Management (CCFSM) in South Korea and developed a logic model-based performance evaluation framework to improve the system through outcome-oriented assessment. Methods The study comprised four stages. …

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REPOSITORY Umumindonesia2024

KONTEN TIKTOK @LELI.AZIZAH TERHADAP PEMENUHAN KEBUTUHAN INFORMASI HALAL & SAFE FOODS

Salma, Sindhi Bintang Dwi · Universitas Islam 45 / UM Indonesia

Information needs are needs that everyone has to complete their level of knowledge of something. This need arises due to a knowledge gap in a person This research is entitled “Tiktok @leli.azizah Content Towards Fulfilling Halal Safe Foods Information Needs”. TikTok is known as an application that provides information in the form of video and photo content t…

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JOURNAL Umuminternational2026

Association between mukbang and cookbang watching and obesity in Korean adolescents: a cross-sectional study

Ji-Hye Jung; Yeon-Oh Han · DOAJ Open Access Articles

Objectives In this study, the association between the frequency of watching mukbang/cookbang (online eating and cooking broadcasts) and obesity in Korean adolescents was investigated using data from the 21st (2025) Korea Youth Risk Behavior Web-based Survey. Methods The subjects were 52,624 middle- and high-school students, who were classified based on watch…

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JOURNAL Umuminternational2026

Nutritional strategies to promote healthy life expectancy of Korean older adults based on their nutritional status and current nutrition programs: a narrative review

SuJin Song · DOAJ Open Access Articles

Objectives Korea has entered a super-aged society, resulting in a growing socioeconomic burden and rapidly increasing demand for home- and community-based nutrition services. This review aimed to examine the nutritional health status of Korean older adults and the existing nutrition programs, along with suggesting effective nutritional strategies to improve …

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REPOSITORY PAIindonesia2021

IMPELEMENTASI PEMBELAJARAN PENDIDIKAN AGAMA ISLAM DALAM MENINGKATKAN KESADARAN SISWA MENGKONSUMSI MAKANAN DAN MINUMAN HALAL (Studi Kasus: SMPIT Titian Ilmu Kota Bekasi)

Khoir H.S, Abdul · Universitas Islam 45 / UM Indonesia

Islamic Religious Education is held with the intention of educating students to have noble character and understanding. Prevent from consuming haram food and drinks. In this study, the formulation of the problem proposed 1) How is the implementation of Islamic Religious Education learning at SMPIT Titian Ilmu Bekasi?. 2) How do teachers increase students’…

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REPOSITORY PAIindonesia2021

IMPELEMENTASI PEMBELAJARAN PENDIDIKAN AGAMA ISLAM DALAM MENINGKATKAN KESADARAN SISWA MENGKONSUMSI MAKANAN DAN MINUMAN HALAL (Studi Kasus: SMPIT Titian Ilmu Kota Bekasi)

Khoir H.S, Abdul · Universitas Islam 45 / UM Indonesia

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REPOSITORY PGMIinternational2001

Randomised controlled trial of primary school based intervention to reduce risk factors for obesity

Sahota, P.; Rudolf, M.C.J.; Dixey, R.; Hill, A.J.; Barth, J.H.; Cade, J. · White Rose Research Online

OBJECTIVE: To assess if a school based intervention was effective in reducing risk factors for obesity. DESIGN: Group randomised controlled trial. SETTING: 10 primary schools in Leeds. PARTICIPANTS: 634 children aged 7-11 years. INTERVENTION: Teacher training, modification of school meals, and the development of school action plans ta…

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REPOSITORY Umuminternational2015

Whole school mapping to investigate the school environment's potential to promote a healthy diet and physical activity in Malaysia

Hayati Adilin, M.A.M.; Holdsworth, M.; McCullough, F.; Swift, J.A.; Norimah, A.K. · White Rose Research Online

Introduction: The school is a vital part in the development of children's dietary practices as children consume a substantial proportion of their daily intake at school. The school environment offers an ideal location for health education and intervention against physical inactivity and poor nutritional intake. Methods: A mapping tool was developed to ma…

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REPOSITORY Umumindonesia2005

PEMENUHAN KEBUTUHAN KESELAMATAN UNIT KEGIATAN MAHASISWA BIDANG OLAHRAGA UNIVERSITAS NEGERI YOGYAKARTA

Sukarmin, Yustinus · Universitas Negeri Yogyakarta

This research discusses the fulfillment of safety needs of the students’ activity unit in the area of full body contact sports in Yogyakarta State University. This research study is aimed at investigating the efforts in the fulfillment of safety needs conducted by the students’ activity unit of full body contact sports in order to prevent accidents which can…

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REPOSITORY Umumindonesia2023

GLOBALISASI DAN MODERNISASI PADA MODIFIKASI MAKANAN TRADISIONAL: STUDI KASUS KECAMATAN TAMBUN SELATAN

Ramawulan, Dinda Ayu · Universitas Islam 45 / UM Indonesia

This study discusses globalization and modernization, especially in the modification of traditional food in South Tambun. The development of the population of Bekasi City, especially the South Tambun sub-district, has caused Bekasi City, which functions as a buffer for the City of Jakarta, to receive an abundance of activities in the form of industry, trade …

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REPOSITORY Umumindonesia2014

ASSESSMENT OF TOFU CARBON FOOTPRINT IN BANYUMAS, INDONESIA - TOWARDS ‘GREENER’ TOFU

Sidharta, Sahirman; Ardiansyah, Ardiansyah · Universitas Negeri Yogyakarta

Tofu is famous as an alternate protein source. Comparing to Beef and Chicken based products; Tofu is indeed one of those promising foods which using less energy. Nevertheless it takes a lot of energy to turn fresh soy beans into tofu. It includes energy used for draining, grinding, cooking, extracting the soymilk, pressing the curd, cutting and …

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