VOLUME 9 ISSUE 3, 2021

Articles

• Snack bar formulation with beetroot (Beta vulgaris. L) flour as iron sources for adolescent girls

  Zakia Umami, Lusi Anindia Rahmawati, Amalina Ratih Puspa

  111-117

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• The effect of additional flour of bean sprouts on organoleptic quality and nutritional content of semprong cake

  Widia Dara, Nur Rahmadita

  118-123

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• Effect on calcium intake on pain intensity during menstruation

  Ami Febriza, Rosdiana Sahabuddin, Cindy Pratiwi Paradise, Shelli Faradiana

  124-129

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• The smartphone app (MyFitnessPal) reduce sugar-sweetened beverages intake among overweight and obese college students

  Sorra Milwayani Septiyana, Arif Sabta Aji, Eka Nuryandini, Mirza Hapsari Sakti Titis Penggalih, Esti Nurwanti

  130-138

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• Reduction of free radicals in hyperglycemic conditions through the administration of lime peel extract (Citrus aurantifolia swingle)

  Rivan Virlando Suryadinata, Kezia Sefania, Sawitri Boengas

  139-144

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