This study aims at determining the effect of education and job training on employee Performance in PDAM Giri Menang Mataram with 105 samples. The data collection method used in this study is the survey research, while the data collection technique employed is questionnaire distribution. Therefore, the instrument utilized in this study is a questionnaire. The data analysis procedures used are instrument test, multiple linear regression analysis, the coefficient of determination analysis and hypothesis test consisting of F-test, t-test and partial determination coefficient test. The results of this study indicate that the variables of education and training have a simultaneous effect on employee performance in PDAM Giri Menang Mataram. It is indicated by the result of F-test which is greater than F-table is. Meanwhile, the t-test or partial test of education and training variables have the effect on employee performance. Additionally, in the content of the coefficient of determination test, partial training variables have a dominant influence on employee performance in PDAM Giri Menang Mataram.

/pdf/education-and-job-training-on-employee-performance-5cmaldmkvf.pdf

Education and job training on employee performance

The worldwide epidemic of childhood obesity is progressing at an alarming rate. Obesity in childhood at high risk of becoming obese in adulthood and potentially experience metabolic disease and degenerative disease in the future. Obesity is not just an individual problem. It is a population problem and should be tackled as such. Various factors causing obesity in children include children's diet, level of physical activity, family factors, child psychological and genetic factors. This paper attempts to explore the problem more closely by conducting a qualitative study, the main objective of which is to determine barriers to a healthy lifestyle and variables that underlie overweight/obesity in children from their parents perspective. This research is a qualitative research with the phenomenological method. A total of 3 focus group discussions and 7 in-depth interviews were conducted, between July and October 2016, to explore parent’s, teacher’s, and nutritionist perceptions about underlying factors of their overweight/obesity and barriers to a healthy behavior.

/pdf/perception-of-parents-teachers-and-nutritionist-on-childhood-3ehn5qy1mf.pdf

Perception of parents, teachers, and nutritionist on childhood obesity and barriers to healthy behavior: a phenomenological study

Black garlic is a garlic that has been naturally processed at a certain temperature in a long time. Therefore, the new chemical content and formulations are produced. Black Garlic has stronger antibacterial properties, as well as antioxidants two times higher than regular garlic due to it consists of Sallycysteine. The longer black garlic fermentation of Sallycysteine content increases. The study was intended to identify the nutritional content and antioxidant activity found on black garlic based on fermentation time. The research type used was an analytical observation with complete randomized design included making, observing, and analyzing nutrient content (carbohydrate, protein, and fat) and antioxidant activity on black garlic based on fermentation length. The research sample was black garlic fermented at 700C. The experiment was carried out by different treatment of fermentation length was 30 days, 40 days, 60 days, and 90 days. The results showed that nutrient content and antioxidant activity of black garlic during the fermentation process tended to increase. The highest protein content was found on 60 fermented black garlic (7.52% bb). The highest fat content was found in 90 fermented black garlic (5.4% bb). The highest carbohydrate content was found on 90 fermented black garlic (45,476% bb).

/pdf/nutrition-content-and-antioxidant-activity-of-black-garlic-22h8oa0u7g.pdf

Nutrition Content and Antioxidant Activity of Black Garlic

Juleh was a typical food in Sibetan Karangasem Bali area made from koro beans which boiling and soaking process for four days. It was then fermented naturally for one day without using special bacteria. Juleh was consumed by fried or fermented for a day then mixed with the Balinese spices further stir fried or made a soup. The study was intended to determine the nutrients content, the amino acid composition in Juleh. The results showed that the nutrient content of fried Juleh was higher than fermented, with protein content 50,23%, fat content 14,94%, and carbohydrate content 28,24%. Juleh fermentation contains 15 types of the amino acids that were dominated by the glutamic acid that causes Juleh taste to be tasty. The amino acid content in fermentation Juleh was higher than all types of the amino acids, both essential and nonessential, rather than amino acid content in Seredele.

/pdf/nutritional-content-and-amino-acid-profile-of-juleh-ibgnm785mk.pdf

Nutritional content and amino acid profile of juleh

The paper shows the results of a research process that aimed to analyze the pedagogical strategies applied by teachers in the academic process to students with disabilities at the Technical University of Manabi, thus raising the challenge of training professionals in Higher Education. For this purpose, a qualitative-quantitative methodology was used in which 50 teachers were surveyed, which allowed obtaining the required information. The paper presents the ideas offered by teachers about inclusive education, which leads the institution to reflect to refine strategies that promote management in an inclusive education system. Through the development of the research, it was possible to verify the disposition of the teaching staff of the Technical University of Manabi, to continue reinforcing the inclusive policy drawn up by the government and particularly by the direction of the educational institution.

A Challenge for Teachers of Inclusive Higher Education

Problem-based learning has been described as one of the most significant developments in medical education. The trend of medical education plays a vital role in determining the success of universal health coverage in India.n The motto of health education is community-based training, where students are placed in the community and learn by delivering the care using the existing health services.

/pdf/impact-of-medical-education-trend-in-community-development-5edw9fdxzi.pdf

Impact of medical education trend in community development

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Impact of medical education trend in community development