Hubungan Konsumsi Fast Food Dengan Status Gizi Siswa Di SMP Negeri 1 Limboto Barat

Fast food merupakan jenis makanan yang dikemas, mudah disajikan, praktis, atau diolah dengan cara sederhana. Fast food biasanya berupa lauk pauk dalam kemasan, mie instan, nugget, dan corn flake. Penelitian ini bertujuan Untuk mengetahui hubungan konsusmsi fast food dengan status gizi pada siswa di SMPN 1 Limboto Barat. Jenis penelitian suvey analitik dengan rancangan Cross Sectional Study dengan tujuan mengetahui hubungan konsumsi fast food dengan status gizi pada siswa. Sampel pada penelitian ini sebanyak 79 siswa dengan pengumpulan data mengunakan lembar Kowsioner. Hasil penelitian ini menunjukan bahwa ada hubungan konsumsi fast food dengan status gizi tidak normal siswa di SMPN 1 Limboto Barat diperoleh nilai dengan nilai p (0,000) < 0,05. Ditemukan ada hubungan antara Porsi konsumsi Fast Food Dengan status Gizi tidak normal Di SMPN 27 Makassar dengan nilai p (0,000) < 0,05. Ditemukan tidak ada hubungan antara Frekuensi konsumsi Fast Food Dengan status Gizi tidak normal di SMPN 1 Limboto Barat dengan nilai p (0,833) > 0,05. Diharapkan kepada siswa agar lebih memperhatikan komsusmsi makanannya dengan mengetahui bahwa dari komsumsi fast food yang berlebihan tidaklah baik untuk kesehatan, dan lebih cerdas dalam memilih makanan yang akan dikonsumsi.

Electrosynthesis of a corn flake-like NiO nanostructure on nickel foam for polymer gel electrolyte-based high performance asymmetric supercapacitors

A high performance asymmetric supercapacitor was fabricated with an electrodeposited corn flake-like NiO nanostructure, activated carbon, and polymer gel.

Effect of Processing on Fumonisin Concentration in Corn Flakes

The stability of fumonisin B1 and fumonisin B2 during processing of corn flakes was investigated with three different methods for analysis of the naturally contaminated raw material (corn flour), intermediate product (extruded, but not roasted corn flakes), and final product (roasted corn flakes). Only one method, using immunoaffinity column clean-up, provided reliable results in the determination of fumonisins in corn flake samples at the intermediate and final steps of processing. About 60 to 70% of the initial amount of fumonisins were lost during the entire cycle of corn flake processing, with less than 30% losses occurring during the intermediate extrusion step (70 to 170°C for 2 to 5 min). The effect of different additives commonly present in commercial products (sodium chloride, sucrose, and ferrous sulfate heptahydrate) on the reliability of fumonisin analysis has also been investigated. The presence of sodium chloride strongly reduced fumonisin recovery when strong anion-exchange (SAX) columns were used for the clean-up step, whereas the other additives appeared to have little or no effect on the accuracy of fumonisin analysis. The use of reliable analytical methods that are effective for both raw materials and processed products is of paramount relevance for studying the effect of food processing on mycotoxin-contaminated commodities. Despite the fact that some effective fumonisin decontamination occurring during corn flake processing has been shown, more work is needed to identify the thermal breakdown products of fumonisins and their relevant toxicity.

HERE'S A FLAKY IDEA THAT WORKED, 1898

It began in 1898 as a health nostrum for the rich, but it soon would become the food for the masses and make its inventors household names. The corn flake was developed by Will K. and John H. Kellogg at their Battle Creek, Mich., sanitarium, a health resort run under the auspices of the Seventh Day Adventist Church. Since 1876, the Kelloggs had offered ground wheat and other "natural" foods to wealthy patrons. But the trouble with many grainbased health foods, then as now, was that they lacked taste, or even tasted bitter. To solve the problem, the Kelloggs steamed the corn kernel's grit, or heart, from its hull, dried the grit, then cooked it under pressure, adding malt flavoring and sugar. This mix was then dried and "flaked" by passing it through rollers. The flakes were a hit with the clients of the "San," as it was called; one, C.W. Post, would later offer his own brand of corn flakes to the public. In 1906, Will Kellogg founded the Battle Creek Toasted Corn Flake Co. and began promoting corn flakes aggressively; he did so over the objections of his physician brother, who believed that advertising the flakes violated medical ethics. (Will later was expelled from the Adventist church for worldliness, and he and his brother quit speaking in 1909). An ad in the July 1906 Ladies' Home Journal for W.K. Kellogg's corn flakes brought a flood of new orders, and output at Battle Creek soared to 2,900 cases a day from 33 a day earlier in the year. Today, there are some 200 brands competing in the $5-billion-a-year U.S. dried-cereal market. At the top is Kellogg's Corn Flakes.