Many communities around the world, particularly developing countries including Indonesia, are experiencing population ageing. There is little knowledge regarding the impact of malnutrition, or its prevalence within rural compared to urban areas, on the nutritional, functional and mental status of community-living older residents in these countries. Hence, a cross-sectional study was conducted to determine socio-demographic and anthropometric characteristics, nutritional, mental and functional status, and energy and nutrient intake of community-dwelling Indonesians from both rural and urban areas of Yogyakarta. Older individuals were included in the study if they had been living in Yogyakarta for the last year and were aged ≥65 years (n = 527; mean ± SD age of 74 ± 7 years). Rural compared with urban participants had a lower level of education and income, more hospital admissions, less dietary protein intake, lower cognitive function, poorer nutritional status and grip strength, but faster gait speed while being more dependent on assistance to perform daily activities (all p < 0.05). Cognitive function was more strongly associated than nutritional status with physical function. Rural older Indonesians living in Yogyakarta were more likely than urban older people to be malnourished and cognitively impaired, and to have associated reductions in functional capacity and independence. Strategies to improve cognitive function and nutritional status are therefore important for the wellbeing of Indonesian citizens.

Anticancer properties of soy-based tempe: A proposed opinion for future meal

Prevalence of iron deficiency anemia in Indonesia is still high. Iron fortification in food may contribute to addressing iron deficiency anemia. This study was conducted to determine the effect of NaFeEDTA fortification on iron levels in tempeh and some organoleptic properties of fortified tempeh (TemFe), as well as to determine the effect of TemFe in hemoglobin levels and the bioavailability of iron on Wistar rats anemia. This study is divided into two phases, so there are two research design. The first phase is purely experimental with completely randomized design. The second phase is quasi experimental with pre and post control group design. Fortification of tempeh with NaFeEDTA significantly increased the iron levels in tempeh (p0.05). There are significantly differences in hemoglobin levels in tempeh and TemFe administration at a dose of 24 ppm compared with FeSO4 with same dose (p<0.05). The relative bioavailability (RBV) value for TemFe and tempeh was 100.10 and 33.65%, respectively. The fortification of NaFeEDTA in tempeh can increase iron levels and did not alter the organoleptic properties. There is a significant increase of hemoglobin levels in anemic groups of Wistar rats that received TemFe with dose of 24 ppm. The bioavailability due to iron fortification in TemFe is higher than that of the tempeh and FeSO4 as a gold standard.

The effects of “standard (STD)” vs. “protein- and energy-enriched (HEHP)” food-service meals on the nutrient intake, nutritional status, functional capacity, and wellbeing of older adults was investigated using a 12 week, double-blinded, parallel group design. All participants received dietetics counseling and either an STD (2.3 MJ and 30 g protein per meal) or a HEHP (4.6 MJ and 60 g protein) hot lunchtime meal for at least 3 days/week; those who did not want food-service meals were included in the control group (CON). Twenty-nine participants completed the study (STD = 7; HEHP = 12; CON = 10). From baseline to week 12, the HEHP subjects increased their mean daily energy intake from 6151 ± 376 kJ to 8228 ± 642 kJ (p = 0.002 for effect of time) and protein intake from 67 ± 4 g to 86 ± 8 g (p = 0.014 for effect of time). The MNA (Mini Nutritional Assessment) score was increased significantly in HEHP by 4.0 ± 1.1 points (p = 0.001), but not in the STD and CON groups (2.8 ± 2.1 points and 1.8 ± 1.1 points, p > 0.05). No difference was found for other clinical outcomes between the groups. The findings indicate that provision of HEHP-fortified food-service meals can increase energy and protein intake and improve the nutritional status of nutritionally at-risk older people.

An audit of ‘standard’ (STD) and ‘energy and protein fortified’ (HEHP) meals from Meals on Wheels (MOW) South Australia’s summer menu was conducted to evaluate the consistency, and serve size and nutrient contents, of their menu items. Twenty soups, 20 mains and 20 desserts from each of the STD and HEHP menus were prepared at the MOW South Australia’s kitchen and delivered to three ‘sham(dummy)-clients’ over a 5-week period. Each meal component was weighed in triplicate, to the nearest gram, the variation within the serve weight was calculated, and the overall energy and protein content of each meal was determined using FoodWorks (Xyris Software, Highgate Hill, Queensland, Australia). On average, the variability for soups and mains was ≤6% and for desserts was ≤10% and although the measured serve sizes of the MOW meals were consistently smaller than prescribed serve size, the differences were minor. As a percentage of recommended daily intakes (RDIs) for adults aged over 60 years, we calculated that the STD meals contained 21–39% for energy and 42–63% for protein while the HEHP meals contained 29–55% for energy and 46–69% for protein. These findings demonstrate that MOW meals currently meet the voluntary meal guidelines for energy and protein.

The determinants of stunting are complex and multisectoral. It is essential and challenging to increase stakeholders’ engagement of the relevant multisector partners in stunting prevention and control. This article aimed to describe the stakeholders’ engagement process in the stunting prevention and control programs in Lombok Barat, Indonesia. This descriptive study was conducted with multisector stakeholders as the study population in Lombok Barat District, Indonesia from August – Desember 2022. Data were collected through observations and documents. Data analysis was done descriptively. This study showed that stakeholders’ engagement is a continuous activity to raise their awareness concerning the stunting issues and encourage them to be actively involved in the programs. Needs assessment and internal planning development, lobbying and advocacy, raising leader commitment, development planning and strategies, and capacity building were accomplished in this study to engage related stakeholders in the stunting interventions in Lombok Barat. The stakeholders who should be involved in the programs are not limited to the stakeholders from the health sector, but must include inter-sectoral stakeholders due to the complexity of the stunting determinants. Moreover, it is necessary to develop key messages to increase the stakeholders’ engagement according to their own needs. Additionally, leadership, leaders’ awareness of health issues as well as their commitment were identified as the main social capital for community action in the stunting prevention and control efforts.