Consumption pattern intervention on cassava artificial rice and gluten free noodles

Abstract

Abstract Artificial rice is a staple food product that resembles rice grains from rice which is generally processed from raw materials such as flour. One area in the City of South Cimahi, in the village of Cirendeu. One way to improve food diversification is to intervene in the consumption pattern through the consumption of rice and gluten free noodles from cassava in the North Cimahi City area. The purpose of this research activity is to develop intervention patterns of consumption of rice and cassava free gluten noodles and an analysis of the public health characteristics. The consumption pattern is carried out in Aloe Vera farmer group, Citereup-North Cimahi, West Java. The consumption pattern is carried out by replacing rice from rice as a staple food and replaced with cassava from breakfast and lunch and gluten free noodles from cassava at dinner. The object researchs’ weight was relatively more stable during the intervention process of consumption patterns, although some object researchs showed a pattern of weight loss. The results of the analysis of blood sugar levels prior to and a consumption pattern intervention showed a trend of a decrease in blood sugar levels in some object researchs and a slight exclusion indicated an increase in blood sugar.