Literature Review: Analisis Kandungan Macronutrients Dan Micronutrients Pada Pizza Dan Salad Sayur
DOI:
https://doi.org/10.61722/jinu.v1i6.2888Keywords:
junk food, healthy food, pizza, salad, nutritionAbstract
Junk food is processed food that is quickly processed and has an affordable price, but has low nutritional content. This study aims to compare the nutritional content between junk food and healthy food, especially in pizza and salad, and explain the impact of these two foods on health. Based on the results of the literature review, junk food such as pizza has a high content of calories, fat, and sodium which when consumed excessively can cause adverse effects such as the risk of obesity, heart disease, and hypertension. In contrast, salads are rich in fiber, low in calories, and high in minerals such as calcium and magnesium, which are beneficial and healthy for the body. The results of the study are expected to provide understanding to the public about the importance of choosing healthy foods to reduce the risk of degenerative diseases.
References
Azis A, A, Kurnia N, Patongai D, D, P, U, S, & Pratiwi A, C. (2022). UPAYA MENDORONG POLA HIDUP SEHAT MASYARAKAT KABUPATEN TAKALAR MELALUI PELATIHAN PEMBUATAN ANEKA SALAD SAYUR. Jurnal Abdi Negaraku. (1) : 15-20.
Dewi, N. P., Taufiqa, Z., Vani, A. T., Triansyah, I., Abdullah, D., & Zulkarnaini, A. (2024). EDUKASI ISI PIRINGKU DENGAN METODE PENDEKATAN PEMBUATAN SALAD BUAH SEGAR DI SMP YARI PADANG. Nusantara Hasana Journal, 4(1), 119-126.
Fatrikawati, H., & Siti, H. (2016). PENGARUH PENGETAHUAN MAKANAN SEHAT TERHADAP KEBIASAAN MAKAN KELAS X BOGA SMKN 4 YOGYAKARTA. Jurnal Pendidikan Teknik Boga, 1-5.
Handayani, D. N. (2019). Upaya pengurangan konsumsi junk food untuk menurunkan risiko penyakit tidak menular. INA-Rxiv. June, 25, 1-6.
Lisanias, H., Yunus, D., A., L., & Charles, T. (2023). Vegetable Salad as a Healthy Food Alternative: Organoleptic Test Method. Jurnal Adimas Nusantara, 1(1), 28-34.
Nazaruddin, I., Mahmud, R., Umara, Y., Heni, N. I., & Dewani, D. W. (2021). Pelatihan pembuatan salad buah keju sebagai program usaha ekonomi masyarakat menengah ke bawah. Jurnal pengabdian masyarakat Indonesia, 1(6), 329-333.
Nugraha P, & Yunieswati W. (2024). Hubungan Kebiasaan Konsumsi Junk Food dan Faktor Lainnya dengan Kejadian Gizi Lebih pada Remaja di SMK Negeri 39 Jakarta. Jurnal Gizi Dietetik. (3) : 209-215.
Manurung, N. (2023). Penyuluhan Pemberdayaan Masyarakat Tentang Pemilihan Makanan Sehat Junk Food VS Healty Food. Journal of Community Development, 3(3), 372-375.
Rahmayanti E, & Hargono A. (2024). IMPLEMENTASI SURVEILANS FAKTOR RISIKO PENYAKIT TIDAK MENULAR BERBASIS POSBINDU BERDASARKAN ATRIBUT. Jurnal Berkala Epidemiologi, (3) : 276-285.
TANTO, T. (2024). HUBUNGAN MENGKONSUMSI FAST FOOD DENGAN PENINGKATAN KADAR KOLESTEROL PADA WARGA PERUMAHAN GRAND PERMATA SEPATAN RT 007/RW 010. Medical Nurse Journal, 1(1), 1-6.
Downloads
Published
Issue
Section
License
Copyright (c) 2024 JURNAL ILMIAH NUSANTARA
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
