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The 3rd International Nursing & Health Sciences Students & Health Care Professionals Conference (INHSP) 2019
Más datosThis research investigates the use of carrot (Daucus carota L.) to substitute tempeh as the main ingredient of tempeh brownies and its efficacy in changing the nutritional status of students with PEU.
MethodsQuasi-experimental method, non-randomized control group pretest research design. The samples consist of 22 students who were selected using purposive sampling technique (case and control).
ResultsThe energy intake of case group is 91.94kcal (p=0.005) while the one in control group is 80.6kcal (p=0.005). The protein intakes of case group and control group are 7.55g (p=0.010) and 6.95g (p=0.038) respectively. The findings also reveal that the body weight in case groups is 0.99kg (p=0.000) in the control group is 0.57kg (p=0.000).
ConclusionsThere is an effect of giving carrot tempeh brownies (D. carota L.) to changes in energy intake and protein intake in students lacking in protein energy.
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