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Issue Title
Vol 3, No 2 (2018): AcTion Vol 3 No 2 Tahun 2018
Nunung Sri Mulyani, Agus Hendra Al Rahmad, Raudatul Jannah 		Faktor resiko kadar kolesterol darah pada pasien rawat jalan penderita jantung koroner di RSUD Meuraxa Abstract   PDF
Vol 4, No 1 (2019): AcTion Vol 4 No 1 Tahun 2019
Seni Rahayu, Henni Djuhaeni, Gaga Irawan Nugraha, Gurid Eko Mulyo 		Hubungan pengetahuan, sikap, perilaku dan karakteristik ibu tentang ASI eksklusif terhadap status gizi bayi Abstract   PDF
Vol 4, No 2 (2019): AcTion Vol 4 No 2 Tahun 2019
Maharani Maharani, Sri Wahyuni, Diah Fitrianti 		Tingkat pengetahuan dan sikap ibu terkait makanan tambahan dengan status gizi balita di Kecamatan Woyla Barat Abstract   PDF
Vol 5, No 2 (2020): AcTion Vol 5 No 2 Tahun 2020
A Fahmy Arif Tsani, Alifia Evitarani, Fillah Fithra Dieny, Ida Kristiana 		Laki-laki memiliki tingkat satiety (fullness) lebih rendah setelah diberikan diet tinggi protein Abstract   PDF
Vol 4, No 2 (2019): AcTion Vol 4 No 2 Tahun 2019
Masyudi Masyudi, Mulyana Mulyana, T. M Rafsanjani 		Dampak pola asuh dan usia penyapihan terhadap status gizi balita indeks BB/U Abstract   PDF
Vol 9, No 1 (2024): March
Ardelia Evani, Sugiatmi Sugiatmi 		The relationship between junk food consumption and other factors with the incidence of dysmenorrhea in adolescent girls Abstract   PDF
Vol 7, No 1 (2022): May
Nadimin Nadimin 		Pemberian makanan tambahan subtitusi tepung ikan gabus (PMT-tibus) dalam meningkatkan status gizi anak balita Abstract   PDF
Vol 4, No 1 (2019): AcTion Vol 4 No 1 Tahun 2019
Saiful Bakri 		Status gizi, pengetahuan dan kecukupan konsumsi air pada siswa SMA Negeri 12 Kota Banda Aceh Abstract   PDF
1 - 8 of 8 Items

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AcTion: Aceh Nutrition Journal
Published by: Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health.
Soekarno-Hatta Street, No. 168. Health Polytechnic of Aceh, Aceh Besar, 23352. Telp/Fax: 0651 46126 / 0651 46121.
Website: https://gizipoltekkesaceh.ac.id/
E-mail: [email protected]

e-issn: 2548-5741, p-issn: 2527-3310

All content is licensed under a: Creative Commons Attribution ShareAlike 4.0 International License

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