28th World Congress on Clinical Nutrition (WCCN)
18-02-2025
Overall citedness: 164 secondary documents (updated by April 18th, 2024)
Amerta Nutrition (ISSN International Centre; p-ISSN:2580-1163; e-ISSN: 2580-9776) is a peer-reviewed open-access scientific journal published by Universitas Airlangga. We provide a forum for original research, systematic reviews, and meta-analysis of nutrition and other health-related profession. Each volume of Amerta Nutrition is counted in each calendar year with four issues and is published every March, June, September, and December. Our journal has been indexed by SCOPUS, DOAJ, Dimension, EBSCO, and many more. We welcome all articles from diverse sectors, such as registered dietitians (RD), nutritionists, public health workers, public health nutritionists, researchers, lecturers, students, and other health professionals emphasizing nutrition issues in Asia and emerging nations.
Amerta Nutrition broadly welcomes the best articles on Nutrition in six scopes, including:
1. Public Health Nutrition (Focuses on community nutrition and society as a whole (populations) and aims at optimal nutrition and health status. This scope is related to preventing disease, prolonging life, developing policy, and promoting nutrition and efficiency through organized community effort).
2. Community Nutrition (An area of nutrition that addresses the entire range of food and nutrition issues related to preventing disease and improving the health of individuals, families, and the community that have a standard link such as place of residence (geographic boundaries), language, culture, or nutrition-health-related issues).
3. Clinical Nutrition (Focuses on the promotive, preventive, and curative, and management of nutritional changes in patients linked to chronic diseases).
4. Dietetics (Focuses on improving health and treating diseases to individuals (personalized) nutrition through diet-related programs and practical nutrition, such as clients, patients, carers, and colleagues).
5. Food and Nutrition (Focuses on food formulation and food modifications that are related to health and nutrition).
6. Food Service Management (Focuses on menu planning, food production, food safety and sanitation, and food financial management).
2. Community Nutrition (An area of nutrition that addresses the entire range of food and nutrition issues related to preventing disease and improving the health of individuals, families, and the community that have a standard link such as place of residence (geographic boundaries), language, culture, or nutrition-health-related issues).
3. Clinical Nutrition (Focuses on the promotive, preventive, and curative, and management of nutritional changes in patients linked to chronic diseases).
4. Dietetics (Focuses on improving health and treating diseases to individuals (personalized) nutrition through diet-related programs and practical nutrition, such as clients, patients, carers, and colleagues).
5. Food and Nutrition (Focuses on food formulation and food modifications that are related to health and nutrition).
6. Food Service Management (Focuses on menu planning, food production, food safety and sanitation, and food financial management).
Current Issue
Vol. 9 No. 1 (2025): AMERTA NUTRITION (Bilingual Edition)
Published: 14-03-2025
Front Matter
Front Matter, Volume 9 Issue 1, March 2025 Front Matter, Volume 9 Issue 1, March 2025
Abstract : 58PDF (English Version) : 111
Original Articles
Determinants of Food Waste Among Household in Rural and Urban Areas of Bogor Regency Determinan Food Waste Rumah Tangga Wilayah Perkotaan dan Perdesaan Kabupaten Bogor
Abstract : 60PDF (English Version) : 117 PDF (Indonesian Version) : 152 XML : 11
Effect of Tempeh Substitution, Addition of Carrot Puree and Moringa Leaf Puree on Protein, Fiber, Iron Content, and Iron Bioaccessibility of Beef Sausage Pengaruh Substitusi Tempe, Penambahan Puree Wortel dan Puree Daun Kelor terhadap Kandungan Protein, Serat Pangan, Zat Besi, dan Bioassesibilitas Zat Besi Sosis Sapi
Abstract : 86PDF (English Version) : 74 PDF (Indonesian Version) : 53 XML : 8
Development of Under-five Wasting Children and Related Factors in Padang City Perkembangan dan Faktor yang Berhubungan dengan Balita Wasting di Kota Padang
Abstract : 47PDF (English Version) : 61 PDF (Indonesian Version) : 186 XML : 8
The Influence of Gender on College Students’ Nutrition Knowledge and External Eating Style toward Healthy Food Choices Pengaruh Jenis Kelamin dalam Pengetahuan Gizi dan Gaya Makan Eksternal terhadap Pilihan Makanan Sehat pada Mahasiswa
Abstract : 44PDF (English Version) : 69 PDF (Indonesian Version) : 144 XML : 4
Sweet Sweetened Beverages Intake and Sedentary Behavior Drive Overweight Trends: A Study of Urban and Rural Adolescents in East Java, Indonesia Konsumsi Minuman Manis dan Perilaku Sedentari Mendorong Tren Kegemukan: Studi pada Remaja Perkotaan dan Pedesaan di Jawa Timur, Indonesia
Abstract : 49PDF (English Version) : 92 PDF (Indonesian Version) : 85 XML : 7
Encouraging Healthcare Childbirth to Increase Exclusive Breastfeeding: Evidence from Madurese, Indonesia Mendorong Persalinan di Pelayanan Kesehatan untuk Meningkatkan Pemberian ASI Eksklusif: Bukti dari Masyarakat Madura, Indonesia
Abstract : 33PDF (English Version) : 55 PDF (Indonesian Version) : 57 XML : 6
Substitution of Tongkol Fish Bone Meal in Tempeh Nugget Products as an Alternative Food Rich in Protein and Calcium for Toddlers Substitusi Tepung Tulang Ikan Tongkol pada Produk Nugget Tempe sebagai Makanan Alternatif Kaya Protein dan Kalsium untuk Balita
Abstract : 27PDF (English Version) : 43 PDF (Indonesian Version) : 38 XML : 9
The Effect of Sago (Metroxylon sagu Rottb.) Flour and Sorghum (Sorghum bicolor L. Moench) Flour Proportion on Resistant Starch, Nutrient, and Organoleptic Properties of Cookies for Type 2 Diabetes Mellitus Pengaruh Proporsi Tepung Sagu (Metroxylon sagu Rottb.) dan Tepung Sorgum (Sorghum bicolor L. Moench) terhadap Pati Resistan, Kandungan Gizi, dan Sifat Organoleptik Kukis untuk Diabetes Melitus Tipe 2
Abstract : 33PDF (English Version) : 65 PDF (Indonesian Version) : 73 XML : 6
The Potential of Blondo-Based Snack Bars and Sea Grape Flour Substitution to Support Athlete Performance Potensi Snack Bar Berbasis Blondo dan Substitusi Tepung Anggur Laut untuk Mendukung Performa Atlet
Abstract : 32PDF (English Version) : 49 PDF (Indonesian Version) : 135 XML : 15
Facilitating Factors of Mothers’ Good Adherence to Four National Nutrition Programs in Indonesia Faktor yang Memfasilitasi Ibu dengan Kepatuhan yang Baik dalam Melaksanakan Empat Program Gizi Nasional di Indonesia
Abstract : 33PDF (English Version) : 56 PDF (Indonesian Version) : 46 XML : 3
Transforming Childhood: Nutrition Interventions in the First 1000 Days of Life to Prevent Stunting and Enhance IQ Children in Trenggalek Intervensi Gizi Spesifik pada 1000 Hari Pertama Kehidupan oleh Agen Perubahan untuk Mencegah Stunting, Meningkatkan Perkembangan dan IQ Anak di Kabupaten Trenggalek
Abstract : 34PDF (English Version) : 106 PDF (Indonesian Version) : 105 XML : 5
Nutritional Status, Eating Patterns, Physical Activity, Health and Phenotype History of Obese Young Women in Bandung City Status Gizi, Pola Konsumsi, Aktivitas Fisik, Riwayat Kesehatan dan Fenotip Wanita Muda Obese di Kota Bandung
Abstract : 53PDF (English Version) : 36 PDF (Indonesian Version) : 63 XML : 4
Phytochemical Analysis of Herbal Teabags Based on Drying Temperature Analisis Fitokimia Teh Celup Herbal Ditinjau dari Suhu Pengeringan
Abstract : 14PDF (English Version) : 61 PDF (Indonesian Version) : 74 XML : 6
Nutrition Consumption and Impact on Stunting and Underweight among Children in the Tengger Community, East Java, Indonesia Konsumsi Zat Gizi dan Dampaknya terhadap Stunting dan Underweight pada Balita Suku Tengger, Jawa Timur, Indonesia
Abstract : 48PDF (English Version) : 45 PDF (Indonesian Version) : 52 XML : 5
An Exploratory Study on the Philosophy, Nutritional Content, and Food Value in Traditional Ceremonies of the Tengger Tribe Studi Eksplorasi Mengenai Filosofi, Kandungan Gizi, dan Nilai Makanan dalam Upacara Adat Suku Tengger
Abstract : 103PDF (English Version) : 55 PDF (Indonesian Version) : 85 XML : 4
Sustainable Utilization of Grapevine Waste as a Nutraceutical Pemanfaatan Berkelanjutan Limbah Anggur melalui Uji Fitokimia dan Bioaktivitas untuk Pemakaian Nutraseutik Biji dan Kulit yang Dikeringkan di Bawah Sinar Matahari
Abstract : 22PDF (English Version) : 56 PDF (Indonesian Version) : 90 XML : 6
A Critical Empirical Analysis of the Influence of Nutritional Status and Physical Activity Patterns on Height of Indian Youth Analisis Empiris Kritis Pengaruh Status Gizi dan Pola Aktivitas Fisik terhadap Tinggi Badan Remaja India
Abstract : 79PDF (English Version) : 35 PDF (Indonesian Version) : 19 XML : 4
The Effectiveness of Digital Pocketbook for the Transformation of the Knowledge and Attitude of Adolescent Girls about the Prevention of Anemia Efektifitas Buku Saku Digital untuk Transformasi Pengetahuan dan Sikap Remaja Putri tentang Pencegahan Anemia
Abstract : 67PDF (English Version) : 73 PDF (Indonesian Version) : 104 XML : 7
Food Preferences, Eating Habits, and Nutritional Status of Full-Day School Students in Urban Areas Preferensi Makanan, Kebiasaan Makan, dan Status Gizi Anak Sekolah Full-day di Perkotaan
Abstract : 35PDF (English Version) : 98 PDF (Indonesian Version) : 65 XML : 45
Systematic Review
A Systematic Review on 3D Food Printing: Progressing from Concept to Reality Tinjauan Sistematis tentang Pencetakan Makanan 3D: Perkembangan dari Konsep Menjadi Realita
Abstract : 47PDF (English Version) : 81 PDF (Indonesian Version) : 69 XML : 6
Back Matter
Back Matter, Volume 9 Issue 1, March 2025 Back Matter, Volume 9 Issue 1, March 2025
Abstract : 24PDF (English Version) : 0 PDF (English Version) : 17
Article in Press
Vol. 9 No. 4 (2025): AMERTA NUTRITION (Bilingual Edition)
Preview
