VOLUME 9 ISSUE 3, 2021

Table of Contents

Articles

Snack bar formulation with beetroot (Beta vulgaris. L) flour as iron sources for adolescent girls
DOI : 10.21927/ijnd.2021.9(3).111-117 | Abstract views : 0 times
Zakia Umami, Lusi Anindia Rahmawati, Amalina Ratih Puspa
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111-117
The effect of additional flour of bean sprouts on organoleptic quality and nutritional content of semprong cake
DOI : 10.21927/ijnd.2021.9(3).118-123 | Abstract views : 0 times
Widia Dara, Nur Rahmadita
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118-123
Effect on calcium intake on pain intensity during menstruation
DOI : 10.21927/ijnd.2021.9(3).124-129 | Abstract views : 0 times
Ami Febriza, Rosdiana Sahabuddin, Cindy Pratiwi Paradise, Shelli Faradiana
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124-129
The smartphone app (MyFitnessPal) reduce sugar-sweetened beverages intake among overweight and obese college students
DOI : 10.21927/ijnd.2021.9(3).130-138 | Abstract views : 0 times
Sorra Milwayani Septiyana, Arif Sabta Aji, Eka Nuryandini, Mirza Hapsari Sakti Titis Penggalih, Esti Nurwanti
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130-138
Reduction of free radicals in hyperglycemic conditions through the administration of lime peel extract (Citrus aurantifolia swingle)
DOI : 10.21927/ijnd.2021.9(3).139-144 | Abstract views : 0 times
Rivan Virlando Suryadinata, Kezia Sefania, Sawitri Boengas
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139-144