Vol. 2 No. 1 (2023): Proceedings of the 5th International Conference on Food, Nutrition, Health and Lifestyle

Articles

• QUINOA AS FUNCTIONAL INGRADIENT IN THAI INDIGENOUS SWEET FERMENTED RICE (KHAO-MAK)

  T Busaba, T Busakorn, P Puttinan, W Khon-Sue , L Siriporn

  1-9

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• HEALTH-RELATED QUALITY OF LIFE (HRQoL) OF MEDICAL FRONTLINERS DURING THE COVID-19 PANDEMIC IN A SELECTED PRIVATE HOSPITAL IN THE PHILIPPINES

  L Galicia , O Factoriza, K Gilles, M Mendoza

  08-26

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• REDUCING THE PREVALENCE OF COEXISTENCE OF ANEMIA AND STUNTING THROUGH SCHOOL-BASED INTEGRATED INTERVENTIONS FOR GIRLS ADOLESCENT

  S Patimah, Y Kurniati, SA Sharief

  27-39

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• ESTABLISHMENT OF FOOD COMPOSITION DATABASE FOR LOCAL PROCESSED FOODS IN THE STATE OF KUWAIT

  B Al-Feeli, A Al-Mutairi

  40-48

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• ANALYSIS OF NUTRITION BISCUITS COMBINATION OF RED ALGAE (Eucheuma Denticulatum (Burman) Collins at Harvey) EXTRACTS AND TEMPE AS A FUNCTIONAL FOOD

  S Syakri, S Sartini, UA Miskad, A Aminuddin, S Jalaluddin

  49-56

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