Professional Documents
Culture Documents
1. World Health Organization. Global report on diabetes. Geneva: World Health Organization,
2016.
2. Riskesdas. Riset Kesehatan Dasar. Jakarta: Badan Penelitian dan Pengembangan Kesehatan
Kementerian Kesehatan RI, 2013.
3.Dinas Kesehatan Kota Banjarmasin. Laporan Tahunan Data Kesakitan (LB1) 2015.
Banjarmasin; 2015.
4. Dinas Kesehatan Kota Banjarmasin. Laporan Tahunan Data Kesakitan (LB1) 2017.
Banjarmasin; 2017.
5. Zimmet P, Alberti KG, Shaw J: Global and societal implications of the diabetes
epidemic. Nature414:782–787, 2001
6. .(Almatsier, S. (2009). Prinsip Dasar Ilmu Gizi. Jakarta : Penerbit PT Gramedia Pustaka
Utama.)
7. WHO 2004
9. Badan Perlindungan Konsumen Nasional. Hasil Kajian BPKN di Bidang Pangan Terkait
Perlindungan Konsumen. Jakarta: BPKN, 2013.
10. Drichoutis A., Lazaridis P., Nayga Jr. R.M. (2005): Nutrition knowledge and consumer use
of nutritional food labels. European Review of Agricultural Economics, 32: 93–118.
11. Castillo LP, Royo BMA, Moya GA. Information search behavior, understanding and use of
nutrition labeling by residents of Madrid, Spain. Journal Public Health. 2015; 129(3):226-236.
14. Uribarri J, Woodruff S, Goodman S, et al. Advances glycation end products in foods and a
practical guide to their reduction in the diet. J Am Diet Assoc. 2010; 110(6): 911-16.
15. Mulyati S. Peranan advanced glycation end-products pada diabetes. CDK-241/ vol. 43
no. 6 th. 2016.