THE EFFECT OF A LOW-CALORIE BALANCED NUTRITION DIET BASED ON MINANG CUISINE IN OBESE PEOPLE

Abstract

Obesity is a significant health issue worldwide and leads to various metabolic disorders. The primary method for addressing obesity is through dietary therapy. A commonly adopted diet for this purpose is a low-calorie, well-balanced eating plan. Minang cuisine offers traditional dishes that can provide healthy, balanced nutrition. This research assessed the eating habits of individuals with obesity. It explored the impact of a low-calorie, nutritionally balanced diet rooted in Minang cuisine on metabolic indicators (such as body weight, body mass index (BMI), body fat percentage, blood pressure, fasting blood sugar levels, and lipid profile levels) among obese individuals. The study utilized an experimental design with a pre-post clinical trial format. The dietary intervention lasted for 8 weeks, featuring a calorie deficit of 500–600 kcal from typical daily intake while maintaining balanced nutrition. Data from the research were analyzed using SPSS statistical software version 26. Interventions involving low-calorie and balanced nutrition derived from traditional Indonesian meals proved effective in decreasing weight, BMI, waist circumference, and body fat percentage in participants with obesity. However, the interventions did not show a significant impact on blood pressure, fasting blood glucose, or lipid profiles. This study demonstrates that Minang cuisine can be a nutritious and healthy option for combating obesity.

Keywords: Obesity; dietary interventions; Minang cuisine; metabolic biomarkers; obesity.