9 artikel untuk “Processed food” Hapus filter
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THE OCCURRENCE OF CHRONIC ENERGY DEFICIENCY DURING PREGNANCY IN KANDAI KENDARI CITY
Putri Andriawati Risky, Hartati Bahar, Fikki Presetya
Prosiding Fakultas Kesehatan Masyarakat Universitas Halu Oleo Vol. 4 No. 1 2023
STUDY OF THE QUALITY OF NUTRITIONAL CONTENT OF SPICY FISH PACKAGING MADE FROM SKIPJACK (Katsuwonus pelamis L) WITH EFFECT OF ADDITION CHILI
makna serupaMashuni Mashuni, Halimahtussaddiyah Ritonga, M Jahiding, Fitri Handayani H
Prosiding Fakultas Kesehatan Masyarakat Universitas Halu Oleo Vol. 1 No. 1 2018
FACTORS RELATED WITH THE CONSUMPTION OF FOOD SNACKS ON STUDENT OF SDN 2 BARUGA KENDARI IN 2018
makna serupaAsnia Zainuddin, La Ode Ali Imran Ahmad, Fithria Fithria, Sriana Meiriani Nurardhi
Prosiding Fakultas Kesehatan Masyarakat Universitas Halu Oleo Vol. 1 No. 1 2018
THE RISK FACTORS OF THE PREVALENCE OF TONSILLITIS IN 6-12 YEARS OLD CHILDREN IN WUA-WUA PUBLIC HEALTH CENTRE IN KENDARI CITY
Rahmawati Rahmawati, Moh. Guntur Nangi, Fitri Rachmillah Fadmi, Hasnawati Hasnawati
Prosiding Fakultas Kesehatan Masyarakat Universitas Halu Oleo Vol. 1 No. 1 2018
THE RELATIONSHIP OF KNOWLEDGE ABOUT THE FIRST 1000 DAYS OF LIFE WITH THE NUTRITIONAL STATUS OF CATIN IN THE WORKING AREA OF KUA ABELI DISTRICT
Siti Hadrayanti Ananda, Anisa Maharael Subu, Muhammad Ikhsan Akbar
Prosiding Fakultas Kesehatan Masyarakat Universitas Halu Oleo Vol. 4 No. 1 2023
ACCEPTABILITY OF TUNA “TUMPI” FORMULATION ENRICHED WITH CHICKEN EGGS FOR MALNUTRITION TODDLERS
La Banudi, Purnomo Leksono, Muh. Anas Anasiru
Prosiding Fakultas Kesehatan Masyarakat Universitas Halu Oleo Vol. 4 No. 1 2023