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DAFTAR ISI
Teks
Halaman
HALAMAN SAMPUL
Kata Pengantar ........................................................................................... ii
Daftar Isi ...................................................................................................... iii
Daftar Tabel ................................................................................................. vii
BAB 1 PENDAHULUAN .............................................................................. 1
BAB 2 DAMPAK KETERSEDIAAN PANGAN DAN GIZI ............................. 8
1. KETERSEDIAAN PANGAN ................................................................... 8
2. POLA SOSIAL BUDAYA ....................................................................... 11
a. Silang Budaya Kuliner Jawa ............................................................. 12
b. Makanan Desa Makanan Kita Sesungguhnya .................................. 14
c. Makanan Harus Memenuhi Syarat Sosial Budaya............................ 15
d. Fungsi Sosial Makanan .................................................................... 17
3. FAKTOR PERORANGAN ...................................................................... 18
a. Pengetahuan Gizi............................................................................. 19
b. Preferensi ........................................................................................ 19
c. Keadaan Kesehatan Seseorang....................................................... 20
SOAL-SOAL LATIHAN ................................................................................ 20
BAB 3 PANGAN DAN ZAT GIZI .................................................................. 21
1. PERJALANAN PANGAN PERJALANAN MANUSIA............................. 21
2. KLASIFIKASI PANGAN ......................................................................... 24
3. MENYUSUN HIDANGAN MAKANAN .................................................... 25
a. Makanan Kebutuhan Konsumen ....................................................... 26
b. Makanan Memberi Rasa Kenyang .................................................... 27
c. Makanan Harus Mengandung Jenis dan Kuantum
Zat-zat Gizi ........................................................................................ 28
d. Makanan Penyedia Zat-zat Gizi ........................................................ 31
e. Makanan Jangkauan Keuangan ........................................................ 33
f.
Makanan Dinikmati oleh Seluruh Keluarga ........................................ 35
g. Suasana Makan Harus Menyenangkan ............................................. 36
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4. KLASIFIKASI ZAT GIZI.......................................................................... 38
a. Energi .............................................................................................. 39
b. Zat Gizi Makro.................................................................................. 45

Karbohidrat.................................................................................. 46

Protein ......................................................................................... 48

Lemak ......................................................................................... 56
c. Zat Gizi Mikro ................................................................................... 60

Vitamin ........................................................................................ 60

Mineral ........................................................................................ 73

Air................................................................................................ 74

Serat ........................................................................................... 75
SOAL-SOAL LATIHAN ................................................................................ 76
BAB 4 KEBUTUHAN PANGAN DAN GIZI................................................... 77
1. KECUKUPAN GIZI YANG DIANJURKAN .............................................. 78
a. Batasan dan Kegunaan ..................................................................... 79
b. Makanan untuk Kesehatan ................................................................ 80
SOAL-SOAL LATIHAN ................................................................................ 81
BAB 5 PENILAIAN STATUS GIZI ................................................................ 82
1. MASALAH GIZI DI INDONESIA ............................................................. 82
2. ISTILAH YANG BERHUBUNGAN DENGAN STATUS GIZI .................. 84
3. PENILAIAN STATUS GIZI SECARA LANGSUNG ................................ 86
a. Antropometri .................................................................................... 86
b. Klinis ................................................................................................ 88
c. Biokimia ........................................................................................... 89
d. Biofisik ............................................................................................ 90
4. PENILAIAN STATUS GIZI SECARA TIDAK LANGSUNG ..................... 91
a. Survey Konsumsi Pangan ................................................................ 91
b. Statistik Vital .................................................................................... 93
c. Faktor Ekologi .................................................................................. 93
5. FAKTOR-FAKTOR YANG PERLU DIPERTIMBANGKAN DALAM MEMILIH
METODE PENILAIAN STATUS GIZI ..................................................... 94
SOAL-SOAL LATIHAN ................................................................................ 97
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BAB 6 .......CARA-CARA PENGOLAHAN PANGAN DAN PENYIMPANAN
PANGAN ...................................................................................................... 98
1. CARA-CARA PENGOLAHAN PANGAN................................................ 98
a. Pengolahan Pasca Panen ................................................................. 98
b. Pengolahan di Dapur Rumahtangga.................................................. 99
2. CARA-CARA PENYIMPANAN ............................................................... 108
a. Pertimbangan Biologis, Kimiawi, dan Fisik dalam Penyimpanan
Gabah ............................................................................................... 109
b. Peran Stok Cadangan Pangan dalam Memenuhi Kebutuhan
Pangan ............................................................................................. 110
c. Penyimpanan Gabah pada Tingkat Rumahtangga dan
Masyarakat ....................................................................................... 111
SOAL-SOAL LATIHAN ................................................................................ 113
BAB 7 SISTEM PENGADAAN PANGAN..................................................... 114
1. PENDEKATAN ZONA EKOLOGI ........................................................... 114
2. KEUTAMAAN PANGAN ........................................................................ 115
a. Fungsi Pangan bagi Tubuh .............................................................. 115
b. Komponen Penting Penyusun Pangan ............................................. 116
c. Pangan Fungsional .......................................................................... 117
d. Kualitas dan Kuantitas Pangan ........................................................ 118
e. Pertimbangan dalam Pemilihan Bahan Pangan ............................... 119
SOAL-SOAL LATIHAN ................................................................................ 121
BAB 8 SISTEM PENGANEKARAGAMAN PANGAN .................................. 122
1. KONSEP DASAR DAN PARAMETER DIVERSIFIKASI PANGAN ........ 123
a. Pengertian Diversifikasi Pangan....................................................... 123
b. Perameter Diversifikasi Pangan ....................................................... 125
2. ASPEK PENTING DALAM PENGEMBANGAN DIVERSIFIKASI
PANGAN ................................................................................................ 126
3. PROGRAM DIVERSIFIKASI PANGAN .................................................. 128
SOAL-SOAL LATIHAN ................................................................................ 130
BAB 9 PROGRAM PANGAN DAN GIZI ...................................................... 131
1. PROGRAM-PROGRAM PRODUKSI DAN DISTRIBUSI PANGAN ........ 133
2. PROGRAM DAN PELAYANAN KESEHATAN....................................... 135
3. PROGRAM-PROGRAM GIZI.................................................................. 136
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a. Pendidikan Gizi ................................................................................ 136
b. Program Makanan Tambahan .......................................................... 137
c. Subsidi Pangan dan Persediaan Pangan ......................................... 138
d. Fortifikasi Makanan .......................................................................... 138
4. MENGKOORDINASIKAN PROGRAM-PROGRAM GIZI ........................ 138
5. PROGRAM PENINGKATAN KESEMPATAN KERJA DALAM
PENDAPATAN ....................................................................................... 139
6. ORGANISASI PROGRAM TINGKAT KECAMATAN/DESA................... 140
SOAL-SOAL LATIHAN ................................................................................ 141
DAFTAR PUSTAKA ..................................................................................... 142
LAMPIRAN................................................................................................... 144
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DAFTAR TABEL
Tabel
Halaman
1. Penggolongan Pangan yang Digunakan oleh FAO (Pola Pangan
Harapan/PPH) ...................................................................................... 24
2. Zat Gizi Esensial ................................................................................. 38
3. Jenis dan Sumber Karbohidrat .......................................................... 47
4. Asam Amino dalam Pangan dan Jaringan Tubuh ............................ 50
5. Pangan Sumber Lemak ...................................................................... 57
6. Perbedaan Vitamin Larut Lemak dan Vitamin Larut Air ................... 61
7. Nama Umum dan Perbaikan dari Nama-nama Vitamin..................... 62
8. Kelebihan dan Kelemahan Antropometri .......................................... 86
9. Kategori Status Gizi pada Berbagai Ukuran Antropometri untuk Balita
dan Anak.............................................................................................. 87
10. Kategori Indeks Massa Tubuh ........................................................... 88
11. Tanda-tanda Khas Berbagai Jenis penyakit ..................................... 91
12. Perbedaan Penyimpanan dalam Karung atau Keranjang dengan
Penyimpanan dalam Gudang Besar .................................................. 112
13. Susunan Pola Pangan Harapan Nasional (PPH) ............................... 125
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