Focus & Scope

Aims and Scope

Jurnal Gizi dan Kesehatan Keluarga aims to provide a forum for exchanges and interfaces between researchers and related practitioners in the field of medicine, health, and nutrition. The journal only accepts articles from original research, review articles, and case study articles.

Jurnal Gizi dan Kesehatan Keluarga is a scientific journal and focuses on health and nutrition, including:

1. Individual and Family Nutrition

  • Nutrient Intake: Studies on eating patterns, dietary habits, and their impact on the nutritional status of individuals and families across various age groups (infants, toddlers, school children, adolescents, adults, elderly).

  • Nutritional Problems: Research on malnutrition (under-nutrition, stunting, wasting, obesity), micronutrient deficiencies, and other nutritional issues within the family context.

  • Nutrition Education and Behaviour: Interventions to improve knowledge, attitudes, and healthy nutrition practices at the individual and family levels.

2. Community Nutrition and Policy

  • Food and Nutrition Security in Families: Studies on food accessibility, food safety, and strategies to enhance food security at the household level.

  • Community-Based Nutrition Programs: Evaluation of the effectiveness of nutrition programs implemented in the community, with a focus on their impact on families.

  • Nutrition Policy: Analysis of government or local policies related to family nutrition and health, along with recommendations.

3. Family Health

  • Maternal and Child Health: Research related to the nutrition and health of pregnant women, breastfeeding mothers, infants, and toddlers within the family context, including disease prevention and health promotion.

  • Family Reproductive Health: Nutritional and health aspects related to reproductive health at the family level.

  • Non-Communicable Diseases (NCDs) and Communicable Diseases (CDs) in the Family Context: The role of nutrition and lifestyle in the prevention and management of NCDs (e.g., diabetes, hypertension) and CDs (e.g., TB, diarrhoea) affecting family members.

  • Healthy Family Environment: The contribution of the physical and social environment at home to the nutritional status and health of family members.

  • Mental Health in Families: The relationship between nutrition, dietary patterns, and the mental health of family members.

4. Nutrition and Food Product Development

  • Functional Food Product Formulation: Research on the development of new food products or modification of existing ones with specific health benefits for families (e.g., fortified foods, probiotic foods, low-sugar/salt/fat foods).

  • Local Ingredient-Based Food Innovation: Utilisation of local or traditional food ingredients to create nutritious food products that are affordable and accessible to families.

  • Food Safety and Nutritional Quality of Products: Studies on the microbiological, chemical, and physical safety of food products, as well as analysis of their nutritional content to ensure quality and safety for family consumers.

  • Consumer Acceptance and Product Preference: Research on factors influencing family acceptance and preference for new or innovative food products.

  • Food Processing Technology: The impact of processing technologies on the nutritional value and functional properties of food products intended for family consumption.

5. Interdisciplinary Aspects

  • Socio-Anthropology of Nutrition: Studies on social, cultural, and economic factors influencing family eating patterns and nutritional status.

  • Economics of Family Nutrition: Analysis of the economic impact of nutritional problems and interventions at the household level.

  • Innovation and Technology in Family Nutrition and Health: Application of new technologies in nutrition monitoring, intervention, or health education for families.