| Authors: |
Herawati HD; Department of Nutrition, Faculty of Medicine and Health Sciences, Universitas Alma Ata, Yogyakarta, Indonesia. Email: hernidwi@almaata.ac.id., Paratmanitya Y; Master of Public Health Program, Faculty of Medicine and Health Sciences, Universitas Alma Ata, Yogyakarta, Indonesia., Noviani NE; Department of Nutrition, Faculty of Health Sciences, Universitas 'Aisyiyah, Yogyakarta, Indonesia., Ariftiyana S; Department of Nutrition, Faculty of Medicine and Health Sciences, Universitas Alma Ata, Yogyakarta, Indonesia., Sari P; Department of Nutrition, Faculty of Medicine and Health Sciences, Universitas Alma Ata, Yogyakarta, Indonesia., Hadi A; Department of Nutrition, Faculty of Medicine and Health Sciences, Universitas Alma Ata, Yogyakarta, Indonesia., Aliya LS; Department of Nutrition, Faculty of Medicine and Health Sciences, Universitas Alma Ata, Yogyakarta, Indonesia., Faiza TA; Department of Nutrition, Faculty of Medicine and Health Sciences, Universitas Alma Ata, Yogyakarta, Indonesia., Utami KR; Department of Nutrition, Faculty of Medicine and Health Sciences, Universitas Alma Ata, Yogyakarta, Indonesia., Herfadea TS; Department of Nutrition, Faculty of Medicine and Health Sciences, Universitas Alma Ata, Yogyakarta, Indonesia., Irawan TAA; Department of Nutrition, Faculty of Medicine and Health Sciences, Universitas Alma Ata, Yogyakarta, Indonesia. |