Media Gizi Indonesia (MGI) / National Nutrition Journal (ISSN International Centre ; p-ISSN 1693-7228 ; e-ISSN 2540-8410) is a scientific journal on nutrition. It is periodically published every 4 months, in January, May, and September. MGI also collaborates with Perhimpunan Pakar Gizi dan Pangan Indonesia (PERGIZI PANGAN Indonesia). MGI serves as communication media for disseminating information on research results and literature reviews which focus on community nutrition, clinical nutrition, institutional nutrition, food service management, food technology, and current issues on food and nutrition.

Articles
1. Association Between Dietary Patterns of Salty Foods, Sweet Drinks, Fruit and Vegetables and The Prevalence of Hypertension in East Java: Multivariate Analysis of Indonesian Basic Health Surveys Data 2018
Andrianto (1), Mohammad Satya Bhisma (2), Fita Triastuti (3), Budi Susetyo Pikir (4), Annisa Trissatharra (5)

2. Low Participation of Children's Weight as a Barrier to Acceleration Stunting Decrease in the Rural Area Bali Province: Further Analysis of Riskesdas 2018
Rendahnya Partisipasi Penimbangan Balita Sebagai Penghambat Percepatan Penurunan Stunting Di Wilayah Perdesaan Provinsi Bali: Analisis Lanjut Riskesdas 2018
Hertog Nursanyoto (1), Anak Agung Ngurah Kusumajaya (2), Rofingatul Mubasyiroh (3), Sudikno (4), Olwin Nainggolan (5), Ni Ketut Sutiari (6), I Made Suarjana (7), Pande Putu Januraga (8), Kadek Tresna Adhi (9)

3. The Association Between Maternal Feeding Patterns and Quality of Food Consumption with Stunting among Children Aged 18-24 Months in Bogor City, West Java, Indonesia
Hubungan Antara Pola Asuh Makan dan Kualitas Konsumsi Pangan dengan Stunting Anak Usia 18-24 Bulan di Kota Bogor, Jawa Barat, Indonesia
Yosepha Mextiany Ganella Gurang (1), Dodik Briawan (2), Yekti Widodo (3)

4. Relationship between Adequacy Level of Nutritional Intake, Hydration Status, and Work Fatigue with Employee Productivity of PT. PAL Indonesia (Persero)
Hubungan Tingkat Kecukupan Asupan Zat Gizi, Status Hidrasi, dan Kelelahan Kerja dengan Produktivitas Kerja Karyawan PT. PAL Indonesia (Persero)
Salsabila Meivitama Arsanti (1), Farapti Farapti (2), Qonita Rachmah (3)

5. Three Body Mass Index Classification Comparison In Predicting Hypertension Among Middle-Aged Indonesians
Tri Sutanti Puji Hartati (1), Emyr Reisha Isaura (2)

6. Risk Factors Affecting Stunting of Toddlers in Murtajih Village, Pamekasan District
Faktor Risiko yang Mempengaruhi Kejadian Stunting pada Balita di Desa Murtajih, Kabupaten Pamekasan
Arifah Annisa Fikri (1), I Nengah Tanu Komalyna (2)

7. The Level of Education, Business Age and Knowledge of Food Additives and Methanil Yellow: A Study among Online Noodle Sellers (GoFood and GrabFood) in East Surabaya
Tingkat Pendidikan, Lama Berjualan dan Pengetahuan Mengenai Bahan Tambahan Pangan dan Methanil Yellow: Studi pada Pedagang Mi Online (Gofood dan Grabfood) di Surabaya Timur
Utari Gita Setyawati (1), Trias Mahmudiono (2)

8. The Effect of Nano Liquid Food Formula Made from Catfish and Moringa Flours on Oxidative Stress and Reduction of Burn Size in Rats
Efek Makanan Formula Cair Nano Berbahan Tepung Lele dan Kelor Terhadap Stres Oksidatif dan Pengurangan Luas Luka Bakar pada Tikus
Utari Yunitaningrum (1), Clara M. Kusharto (2), Katrin Roosita (3)

9. Effect of Strawberry Powder Substitution on the Organoleptic of Instant Pudding
Pengaruh Substitusi Bubuk Stroberi terhadap Karakteristik Puding Instan
Mia Srimiati (1), Putri (2), Dinya (3), Febry Harsanti (4), Alfisa (5)

10. Potential of Local Fruits (Kersen (Muntingia calabura), Kawista (Limonia acidissima) and Trembesi (Samanea saman) as Sweetener with Low Glycemic Index and Glycemic Load
Potensi Buah Lokal (Kersen (Muntingia calabura), Kawista (Limonia acidissima) dan Trembesi (Samanea saman) sebagai Bahan Pemanis dengan Indeks dan Beban Glikemik Rendah
Gemala Anjani (1), Dewi Marfu'ah Kurniawati (2), Ahmad Syauqy (3), Rachma Purwanti (4), Diana Nur Afifah (5), Tasya Safira Meliasari (6), Nur Faizah (7)

11. Development of Instant Porridge Complementary Feeding with Catfish Flour and Pumpkin Flour Substitution
Pengembangan Makanan Pendamping Air Susu Ibu (MP-ASI) Bubur Instant dengan Substitusi Tepung Ikan Lele dan Tepung Labu Kuning
Sri Darningsih (1), Nur Ahmad Habibi Habibi (2), Zurni Nurman (3), Ismanilda Ismanilda (4)