Text

Ilmu Gizi dan Pangan (Teori dan Penerapan)

---

KATA PENGANTAR...........................................................i\\r\\nDAFTAR ISI....................................................................iii\\r\\n1 KONSEP DASAR, PARADIGMA\\r\\nDAN RUANG LINGKUP ILMU GIZI...........................1\\r\\nKonsep Dasar Ilmu Gizi ..........................................1\\r\\nPerkembangan Ilmu Gizi.........................................4\\r\\n2 PRINSIP-PRINSIP ILMU GIZI .................................17\\r\\nPendahuluan ........................................................17\\r\\nGizi dalam Kesehatan Masyarakat........................17\\r\\nKebutuhan Gizi Berkaitan\\r\\ndengan Proses Tubuh ...........................................18\\r\\nAkibat Gangguan Gizi Terhadap\\r\\nFungsi Tubuh .......................................................20\\r\\nPencernaan, Absorpsi dan Metabolisme ................20\\r\\n3 DASAR-DASAR ILMU GIZI ....................................31\\r\\nPendahuluan ........................................................31\\r\\nRuang Lingkup Ilmu Gizi ......................................32\\r\\nSejarah Perkembangan Ilmu Gizi..........................33\\r\\nPenggolongan Zat Gizi...........................................35\\r\\n4 GIZI DALAM KEPERAWATAN\\r\\nDAN GIZI KULINER...............................................43\\r\\nKonsep Dasar Ilmu Gizi ........................................43\\r\\nKebutuhan Gizi (Kuliner)\\r\\npada Daur Kehidupan...........................................73\\r\\n5 PENDIDIKAN KESEHATAN\\r\\nDAN KONSULTASI GIZI ........................................89\\r\\nPendidikan Kesehatan ..........................................89\\r\\n\\r\\niv\\r\\n\\r\\nKonseling Gizi.......................................................94\\r\\n6 ETIKA MORAL DAN PROFESIONALISME GIZI ....107\\r\\nDasar-Dasar Etika Moral ....................................107\\r\\nProfesi dan Profesional Gizi.................................110\\r\\nPerkembangan Profesi Gizi di Indonesia..............113\\r\\nStandar Kompetensi Ahli Gizi .............................114\\r\\n7 GIZI 1000 HPK (HARI PERTAMA KEHIDUPAN) ..121\\r\\nPendahuluan ......................................................121\\r\\nPra Kehamilan ....................................................122\\r\\nKehamilan ..........................................................123\\r\\nMasa Bayi...........................................................129\\r\\nAnak Usia Dini....................................................131\\r\\n8 MANAJEMEN SISTEM\\r\\nPENYELENGGARAAN MAKANAN ........................135\\r\\nPendahuluan ......................................................135\\r\\nKlasifikasi Penyelenggaraan\\r\\nMakanan Institusi...............................................136\\r\\nKegiatan dalam Penyelenggaraan Makanan ........142\\r\\n9 DAFTAR KOMPOSISI BAHAN MAKANAN\\r\\nDAN BAHAN MAKANAN PENUKAR .....................151\\r\\nDaftar Komposisi Bahan Makanan......................151\\r\\nCara Menghitung Zat Gizi\\r\\nMenggunakan DKBM..........................................153\\r\\nBahan Makanan Penukar ...................................154\\r\\nGolongan I Sumber Karbohidrat .........................155\\r\\nGolongan II Sumber Protein Hewani ...................156\\r\\nGolongan III Protein Nabati.................................157\\r\\n\\r\\nv\\r\\n\\r\\nGolongan IV Sayuran..........................................158\\r\\nGolongan V Buah dan Gula ................................160\\r\\nGolongan VI Golongan Susu ...............................161\\r\\nGolongan VII Golongan Minyak dan Lemak ........162\\r\\nGolongan VIII Golongan Makanan tanpa Kalori ..163\\r\\n10 PENILAIAN STATUS GIZI, NILAI GIZI\\r\\nDAN ANGKA KECUKUPAN GIZI ..........................167\\r\\nPengertian Status Gizi ........................................167\\r\\nPenilaian Status Gizi...........................................169\\r\\nNilai Gizi .............................................................178\\r\\nAngka Kecukupan Gizi........................................180\\r\\n11 PROSES ASUHAN GIZI .......................................187\\r\\nLatar Belakang ...................................................187\\r\\n12 KORELASI GIZI, KESEHATAN DAN\\r\\nPRODUKTIVITAS KERJA.....................................205\\r\\nPendahuluan ......................................................205\\r\\nMakanan yang dapat\\r\\nMeningkatkan Produktivitas ...............................207\\r\\nKarbohidrat ........................................................207\\r\\nProtein................................................................209\\r\\nAir ....................................................................210\\r\\nVitamin dan Mineral ...........................................211\\r\\nGaram ................................................................212\\r\\nLemak.................................................................212\\r\\nKafein .................................................................213\\r\\nMakanan dan Fungsi Kognitif Otak.....................214\\r\\nAktifitas Fisik dan Produktivitas .........................215\\r\\n\\r\\nvi\\r\\n\\r\\nGizi pada Pekerja Khusus ...................................216\\r\\nMasalah Gizi dan Produktifitas ...........................217\\r\\nGizi Seimbang Bagi Pekerja.................................218\\r\\n13 MASALAH GIZI DAN TAKHAYUL MAKANAN........221\\r\\nPendahuluan ......................................................221\\r\\nMasalah Gizi dalam Siklus Kehidupan................221\\r\\nTakhayul Makanan.............................................233\\r\\n14 PERHITUNGAN KEBUTUHAN ENERGI ...............241\\r\\nPendahuluan ......................................................241\\r\\nKebutuhan Energi...............................................242\\r\\nBasal Metabolic Rate /\\r\\nAngka Metabolisme Basal ...................................244\\r\\nFaktor-Faktor yang Memengaruhi\\r\\nKebutuhan Energi...............................................246\\r\\nSumber Energi....................................................248\\r\\nPerhitungan Kebutuhan Energi Orang Sakit.......249\\r\\nPerhitungan Kebutuhan Gizi\\r\\npada Bayi dan Balita...........................................251\\r\\n15 DIET, FUNGSI, DAN PERAN ZAT-ZAT GIZI ........255\\r\\nPendahuluan ......................................................255\\r\\nDiet ....................................................................256\\r\\nPrinsip Keseimbangan Energi .............................257\\r\\nMencapai Berat Badan yang Ideal.......................257\\r\\nFaktor-Faktor yang Memengaruhi Berat Badan ..260\\r\\nPeran Zat-Zat Gizi...............................................262\\r\\n16 GIZI DAN FOOD LOSS DAN WASTE (FWL)...........277\\r\\nPendahuluan ......................................................277\\r\\nLimbah Pangan dalam Rantai Pasokan Pangan ..279\\r\\n\\r\\nvii\\r\\n\\r\\nFaktor Penyebab Food Loss dan Waste (FLW)......280\\r\\nStrategi Mengurangi Food Loss\\r\\ndan Waste (FLW).................................................281\\r\\nFood Loss & Waste (FLW) dan\\r\\nKehilangan Zat Gizi.............................................286\\r\\nSustainable Health Diet dan Food Loss\\r\\ndan Waste (FLW).................................................287\\r\\n17 GIZI DALAM DAUR KEHIDUPAN.........................293\\r\\nPendahuluan ......................................................293\\r\\nGizi pada Bayi.....................................................295\\r\\nGizi Balita...........................................................297\\r\\nMasalah Makan pada Anak Balita.......................298\\r\\nGizi Anak Sekolah (6-12 Tahun) .........................299\\r\\nGizi pada Remaja................................................301\\r\\nMasalah pada Gizi pada Remaja .........................302\\r\\nGizi pada Dewasa................................................303\\r\\nGizi pada Lansia .................................................305\\r\\nGizi Ibu Hamil.....................................................306\\r\\nKebutuhan Gizi pada Ibu Hamil..........................309\\r\\nTerapi Gizi ..........................................................309\\r\\n18 KOMPONEN GIZI DAN SURVEI KONSUMSI\\r\\nMAKANAN/MINUMAN.........................................315\\r\\nKomponen Gizi ...................................................315\\r\\nVitamin dan Mineral ...........................................321\\r\\nSurvei Konsumsi Pangan ....................................322\\r\\n19 KEBUTUHAN GIZI PADA JANIN,\\r\\nBAYI, BALITA DAN ANAK....................................329\\r\\nPendahuluan ......................................................329\\r\\n\\r\\nviii\\r\\nZat Gizi yang Dibutuhkan Oleh\\r\\nJanin, Bayi, Balita dan Anak ..............................331\\r\\nKebutuhan Gizi pada Janin ................................333\\r\\nKebutuhan Gizi pada Bayi dan Balita .................334\\r\\nGizi Seimbang.....................................................337\\r\\nPemantauan Gizi ................................................339\\r\\n20 KEBUTUHAN GIZI PADA IBU HAMIL\\r\\nDAN IBU MENYUSUI ..........................................343\\r\\nPendahuluan ......................................................343\\r\\nStatus Gizi Ibu Hamil .........................................344\\r\\nRekomendasi Diet Kehamilan .............................345\\r\\nAsupan Zat Gizi Ibu Hamil..................................347\\r\\nStatus Gizi Ibu Menyusui ...................................350\\r\\nRekomendasi Diet Ibu Menyusui ........................351\\r\\nAsupan Zat Gizi Ibu Menyusui............................352\\r\\n21 KEBUTUHAN GIZI PADA REMAJA,\\r\\nDEWASA, DAN LANSIA.......................................363\\r\\nKebutuhan Gizi pada Remaja..............................363\\r\\nKebutuhan Gizi pada Dewasa .............................368\\r\\nKebutuhan Gizi pada Lansia...............................374\\r\\n22 ANTROPOMETRI GIZI, PEMERIKSAAN\\r\\nKIMIA GIZI, DAN KLINIS GIZI .............................381\\r\\nPengukuran Antropometri...................................381\\r\\nPemeriksaan Biokimia Gizi .................................387\\r\\nPemeriksaan Klinis Gizi ......................................391\\r\\n\\r\\nix\\r\\n\\r\\n23 METABOLISME ZAT GIZI, GIZI SEIMBANG\\r\\nDAN ZAT GIZI MAKRO/MIKRO ...........................395\\r\\nPendahuluan ......................................................395\\r\\nAir ....................................................................396\\r\\nKarbohidrat ........................................................398\\r\\nProtein................................................................403\\r\\nLemak.................................................................405\\r\\nVitamin...............................................................406\\r\\nMineral ...............................................................408\\r\\n24 GIZI DALAM KESEHATAN REPRODUKSI\\r\\nDAN GIZI OLAHRAGA.........................................413\\r\\nGizi dalam Kesehatan Reproduksi.......................413\\r\\nPengaruh Zat Gizi pada Fertilitas........................414\\r\\nHubungan Status Gizi dengan\\r\\nMenarche dan Menstruasi...................................414\\r\\nZat Gizi Penunjang Fertilitas...............................415\\r\\nGizi Olah Raga ....................................................420\\r\\nKebutuhan Gizi Atlet...........................................420\\r\\n25 GIZI KESEHATAN MASYARAKAT\\r\\nDAN GIZI KERJA ................................................427\\r\\nPendahuluan ......................................................427\\r\\nMasalah Gizi Masyarakat....................................430\\r\\nMalnutrisi pada Balita ........................................431\\r\\nObesitas..............................................................432\\r\\nKebijakan Pangan dan Gizi .................................433\\r\\nGizi Kerja dan Produktivitas ...............................434\\r\\nProgram Gizi Kerja Pemeriksaan\\r\\nKesehatan Terkait Gizi.......................................437\\r\\n\\r\\nx\\r\\n\\r\\nPendidikan Gizi...................................................438\\r\\nPenyediaan Makanan Sehat di Tempat Kerja ......439\\r\\nDukungan Menyusui di Tempat Kerja.................440\\r\\n26 KONSEP DASAR, PARADIGMA,\\r\\nDAN RUANG LINGKUP ILMU PANGAN................445\\r\\nPendahuluan ......................................................445\\r\\nSejarah Ilmu Pangan...........................................446\\r\\nKonsep Ilmu Pangan...........................................448\\r\\nTantangan Ilmu Pangan di Masa Depan .............449\\r\\n27 BAHAN MAKANAN, BAHAN PANGAN\\r\\nDAN MIKROBIOLOGI PANGAN ...........................457\\r\\nBahan Makanan .................................................457\\r\\nBahan Pangan ....................................................466\\r\\nMikrobiologi Pangan ...........................................469\\r\\n28 NUTRITION CARE PROCESS................................475\\r\\nPengertian Nutrition Care Process (NCP) ..............475\\r\\nTahapan-Tahapan dalam Proses\\r\\nAsuhan Gizi (Nutrition Care Process)....................476\\r\\n29 NILAI GIZI PANGAN, KIMIA PANGAN\\r\\nDAN KARBOHIDRAT PANGAN ............................497\\r\\nNilai Gizi Pangan.................................................497\\r\\nKimia Pangan......................................................503\\r\\nKarbohidrat Pangan............................................503\\r\\n30 TERAPI PANGAN, MANAJEMEN MUTU\\r\\nDAN KEAMANAN PANGAN..................................511\\r\\nPendahuluan ......................................................511\\r\\nTerapi Pangan.....................................................511\\r\\nManajemen Mutu................................................513\\r\\n\\r\\nxi\\r\\n\\r\\nSanitasi ..............................................................517\\r\\nGood Manufacturing Practices (GMP) ...................518\\r\\nHazard Analysis Critical Control Point (HACCP) ...520\\r\\nKeamanan Pangan..............................................521\\r\\n31 KEKURANGAN GIZI DAN MASALAHNYA.............527\\r\\nPendahuluan ......................................................527\\r\\nKekurangan Energi Protein (KEP)\\r\\n/Protein Energy Malnutrition (PEM) ......................528\\r\\nSindrom Klinis Kekurangan\\r\\nEnergi Protein (KEP)............................................529\\r\\nPatologi Klinis Umum pada Anak\\r\\nKekurangan Energi Protein (KEP)........................531\\r\\nPatologi Klinis Khas pada Anak\\r\\ndengan Marasmus ..............................................537\\r\\nPatologi Klinis Khas pada Anak\\r\\ndengan Kwashiorkor ...........................................539\\r\\n32 PANGAN FUNGSIONAL .......................................551\\r\\nPendahuluan ......................................................551\\r\\nPentingnya Mengonsumsi\\r\\nPangan Fungsional .............................................552\\r\\nPerkembangan Pangan Fungsional\\r\\ndi Indonesia ........................................................553\\r\\nPotensi Keanekaragaman Hayati\\r\\nIndonesia dalam Pengembangan\\r\\nPangan Fungsional .............................................554\\r\\nPersyaratan Pangan Fungsional..........................556\\r\\nKomponen Bioaktif dan Efeknya\\r\\nTerhadap Kesehatan ...........................................557\\r\\n\\r\\nxii\\r\\nKomponen Bioaktif Pangan\\r\\nFungsional dari Sumber Tanaman......................558\\r\\nKomponen Bioaktif Pangan\\r\\nFungsional dari Sumber Hewani.........................561\\r\\nProspek Pangan Fungsional di Indonesia ............562

---

Availability

Detail Information

Series Title

-

Call Number

613. 2 Mun i

Publisher

Jawa Barat : PENERBIT MEDIA SAINS INDONESIA., 2023

Collation

xii, 566hlm.: 15,5 x 23 cm

Language

Indonesia

ISBN/ISSN

978-623-362-982-9

Classification

613. 2

Content Type

-

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

Nutrisi
Pangan dan Kesehatan
Kebutuhan Gizi

Specific Detail Info

-

Statement of Responsibility

-

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment