Ditemukan 34029 dokumen yang sesuai dengan query :: Simpan CSV
Christopher Daniel; Pembimbing: Triyanti; Penguji: Nurul Dina Rahmawati, Fitri Hudayani
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Penelitian ini bertujuan untuk mengetahui hubungan penggunaan jasa OFD dan faktor lainnya dengan konsumsi gula sederhana pada mahasiswa nonkesehatan UI. Variabel dependen pada penelitian ini adalah konsumsi gula sederhana dan variabel independennya adalah frekuensi penggunaan jasa OFD, durasi loyalitas konsumen, preferensi makanan dan minuman tinggi gula, jenis kelamin, jumlah uang saku, jenis tempat tinggal, aktivitas fisik, tingkat stres, dan pengetahuan gizi. Penelitian ini merupakan penelitian kuantitatif dengan desain cross-sectional. Pengambilan data dilakukan pada bulan Mei 2023 kepada 125 mahasiswa nonkesehatan di Universitas Indonesia dengan metode quota sampling. Data dikumpulkan melalui pengisian kuesioner secara daring (online) dan wawancara SQ-FFQ secara luring. Data yang diperoleh kemudian dianalisis secara univariat, bivariat menggunakan chi-square, dan multivariat dengan uji regresi logistik ganda. Hasil penelitian menunjukkan bahwa sebanyak 44,0% responden memiliki konsumsi gula sederhana yang tinggi yaitu ≥50 gram per hari. Hasil juga menunjukkan bahwa frekuensi penggunaan jasa OFD, preferensi makanan dan minuman tinggi gula, jenis tempat tinggal, dan pengetahuan gizi berhubungan dengan konsumsi gula sederhana pada mahasiswa nonkesehatan UI. Analisis multivariat menunjukkan preferensi makanan dan minuman tinggi gula merupakan faktor dominan yang berhubungan dengan konsumsi gula sederhana pada mahasiswa nonkesehatan UI. Peneliti menyarankan agar mahasiswa dapat membatasi konsumsi makanan/minuman manis sehingga dapat terhindar dari peningkatan berat badan yang berlebihan yang dapat menyebabkan obesitas. Peneliti juga menyarankan kepada Universitas Indonesia dan Dinas Kesehatan Depok agar dapat membuat program edukasi gizi dan kesehatan kepada mahasiswa terkait dengan gula sederhana.
This study aims to determine the relationship between the use of OFD services and other factors with the consumption of simple sugars in UI non-health students. The dependent variable in this study was the consumption of simple sugars and the independent variables were the frequency of using OFD services, duration of consumer loyalty, preference for foods and beverages high in sugar, gender, amount of pocket money, type of residence, physical activity, stress level, and knowledge of nutrition. This research is a quantitative study with a cross-sectional design. Data collection was carried out in May 2023 for 125 non-medical students at the University of Indonesia using the quota sampling method. Data was collected through online questionnaire filling and offline SQ-FFQ interviews. The data obtained were then analyzed by univariate, bivariate using chi-square, and multivariate using multiple logistic regression tests. The results showed that 44.0% of respondents had a high consumption of simple sugar, i.e ≥50 grams per day. The results also show that the frequency of using OFD services, preferences for high sugar foods and drinks, type of residence, and knowledge of nutrition are related to consumption of simple sugars in UI non-health students. Multivariate analysis showed that the preference for high-sugar foods and drinks was the dominant factor associated with consumption of simple sugars among UI non-health students. Researchers suggest that students can limit consumption of sweet foods/drinks so they can avoid excessive weight gain which can lead to obesity. The researchers also suggested to Universitas Indonesia and the Depok’s Health Service to create a nutrition and health education program for college students related to simple sugars.
S-11239
Depok : FKM-UI, 2023
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Muhammad Aulia Rizky; Pembimbing: Asih Setiarini; Penguji: Sandra Fikawati, Fajrinayanti
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Penggunaan layanan Online Food Delivery (OFD) yang kurang terkendali dapat menyebabkan peningkatan asupan makanan dan berpengaruh terhadap kejadian status gizi berlebih/obesitas. Penelitian ini bertujuan untuk mengkaji perbedaan proporsi status gizi berdasarkan penggunaan layanan OFD pada mahasiswa nonkesehatan UI. Penelitian ini melibatkan 136 responden dengan desain studi cross-sectional dan data diambil melalui pengukuran antropometri, pengisian Google Form, dan wawancara. Analisis data yang dilakukan adalah univariat, bivariat (chi-square), dan multivariat (regresi logistik ganda). Hasil menunjukkan perbedaan proporsi status gizi yang signifikan berdasarkan durasi loyalitas konsumen, uang saku, dan asupan energi. Setelah dikontrol oleh aktivitas fisik dan asupan energi, ditemukan perbedaan proporsi status gizi berdasarkan preferensi makanan dengan hubungan negatif (p-value = 0,039; OR = 0,213; 95% CI = 0,49—0,93). Asupan energi merupakan faktor dominan dalam pengaruh preferensi makanan terhadap status gizi (OR= 9,605). Penelitian lebih lanjut diperlukan untuk mempertimbangkan aspek lain terkait penggunaan OFD dan status gizi. Mahasiswa nonkesehatan UI disarankan memperhatikan pesan gizi seimbang dalam pemilihan makanan saat menggunakan OFD untuk menghindari risiko status gizi berlebih atau obesitas.
The uncontrolled use of Online Food Delivery (OFD) services can lead to increased food intake and the occurrence of excessive nutritional status or obesity. This study aims to examine the differences in the proportion of nutritional status based on the use of OFD services among non-health students at UI. The study involved 136 respondents using a cross-sectional study design, and data were collected through anthropometric measurements, Google Form, and interviews. The data were analyzed using univariate, bivariate (chi-square), and multivariate (multiple logistic regression). The results showed significant differences in the proportion of nutritional status based on the duration of consumer loyalty, allowance, and energy intake. After controlling for physical activity and energy intake, there were differences in the proportion of nutritional status based on food preferences with a negative relationship (p-value = 0.039; OR = 0.213; 95% CI = 0.49—0.93). Energy intake was the dominant factor influencing the relationship between food preferences and nutritional status (OR = 9.605). Further research is needed to consider other aspects of OFD services and nutritional status. Non-health students at UI are advised to pay attention to balanced nutrition when selecting food through OFD to avoid the risk of excessive nutritional status or obesity.
S-11270
Depok : FKM-UI, 2023
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Dearesty Melinda Setyorini; Pembimbing: Sandra Fikawati; Penguji: Diah Mulyawati Utari, Mardewi
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Penggunaan jasa online food delivery (OFD) yang tidak terkontrol dapat meningkatkan risiko terjadinya status gizi lebih karena pemilihan jenis dan jumlah makanan yang tidak sesuai dengan kebutuhan pengguna. Penelitian ini bertujuan untuk mengetahui gambaran dan perbedaan proporsi frekuensi penggunaan jasa OFD berdasarkan faktor risikonya, seperti jenis kelamin, usia, aktivitas fisik, tingkat stres, dan tingkat semester kuliah pada mahasiswa Nonkesehatan Universitas Indonesia tahun 2021. Penelitian ini merupakan penelitian kuantitatif dengan desain studi cross-sectional dan menggunakan data sekunder yang diambil pada bulan Maret-April 2021 dengan jumlah responden sebanyak 136 mahasiswa. Hasil analisis univariat menunjukkan sebanyak 11,8% mahasiswa menggunakan jasa OFD dalam frekuensi yang sering. Analisis bivariat dengan menggunakan uji chi-square menunjukkan tidak terdapat perbedaan proporsi frekuensi penggunan jasa OFD yang signifikan berdasarkan jenis kelamin, usia, aktivitas fisik, tingkat stres, dan tingkat semester kuliah (p-value >0,05). Selain itu, terdapat kecenderungan bahwa frekuensi penggunaan jasa OFD yang sering lebih banyak terjadi pada mahasiswa perempuan, termasuk dalam usia dewasa, beraktivitas fisik cukup, memiliki tingkat stres yang tinggi, dan belum semester akhir.
Uncontrolled use of online food delivery (OFD) services can increase the risk of overnutrition due to the selection of the type and amount of food that does not suit the consumer needs. This study aims to describe and determine the proportion differences in the frequency of using OFD services based on risk factors, such as gender, age, physical activity, stress level, and college semester level among Nonmedical Students at University of Indonesia in 2021. This study is a quantitative study with a cross-sectional study design and using secondary data taken in March-April 2021 with 136 students as the respondents. The results of the univariate analysis showed that 11,8% of students used OFD services frequently. Bivariate analysis using the chi-square test showed that there is no significant proportion differences in the frequency of using OFD services based on gender, age, physical activity, stress level, and college semester level (p-value >0,05). In addition, there is a tendency that the frequency of using OFD services frequently is higher among female students, are included in adult age, have sufficient physical activity, have high levels of stress, and are not yet in their final semester.
S-11362
Depok : FKM-UI, 2023
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Tri Ambarwati; Pembimbing: Diah Mulyawati Utari; Penguji: Nurul Dina Rahmawati, Sugiatmi
Abstrak:
Tujuan penelitian ini yaitu untuk mengetahui perbedaan proporsi asupan lemak dari makanan berdasarkan penggunaan jasa OFD pada mahasiswa disertai stratifikasi dengan variabel jenis kelamin, aktivitas fisik dan tingkat stres. Penelitian ini menggunakan desain studi cross-sectional dengan jumlah responden sebanyak 136 mahasiswa nonkesehatan. Data diambil dari pengisian kuesioner daring mandiri oleh responden melalui google form yang berisi karakteristik individu, penggunaan jasa OFD, aktivitas fisik, dan tingkat stres, serta dari hasil wawancara daring. Kemudian data dianalisis univariat dan bivariat (chi-square).
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S-10650
Depok : FKM UI, 2021
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Gabity Heriono; Pembimbing: Diah Mulyawati Utari; Penguji: Trini Sudiarti, Anna Fitriani
Abstrak:
Tujuan penelitian ini adalah untuk mengetahui perbedaan proporsi asupan natrium terhadap penggunaan jasa online food dari makanan dan karakteristik responden meliputi jenis kelamin, aktivitas fisik, tingkat stres, dan indeks massa tubuh. Disain penelitian yang digunakan adalah cross sectional dengan jumlah responden 148 mahasiswa nonkesehatan Universitas Indonesia. Variabel dependen pada penelitian ini adalah asupan natrium, dan variabel independen meliputi frekuensi penggunaan jasa OFD, durasi loyalitas konsumen, dan preferensi makanan. Selain itu terdapat juga variabel perancu yaitu jenis kelamin, aktivitas fisik, dan tingkat stres.
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S-10832
Depok : FKM UI, 2021
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Andrew Prasettya Japri; Pembimbing: Diah Mulyawati Utari; Penguji: Ratu Ayu Dewi Sartika, Agus Triwinarto
Abstrak:
Penggunaan jasa Online Food Delivery (OFD) dapat menyebabkan berlebihnya asupan zat gizi terutama energi dan protein. Tujuan penelitian yaitu diketahuinya hubungan penggunaan jasa OFD terhadap asupan energi dan protein disertai stratifikasi variabel jenis kelamin, uang saku, jenis tempat tinggal, serta aktivitas fisik. Disain penelitian yang digunakan adalah cross sectional dengan jumlah responden terlibat 134 mahasiswa nonkesehatan. Data diambil dari pengisian kuesioner mandiri dan wawancara daring. Data kemudian dianalisis univariat dan bivariat (chi-square). Diketahui adanya hubungan frekuensi penggunaan jasa OFD dengan asupan energi (p-value = 0,001) dan protein (p-value = 0,004). Setelah distratifikasi, ditemukan hubungan antara durasi loyalitas konsumen pengguna jasa OFD dengan asupan energi hanya pada kelompok yang tinggal di rumah orang tua (p-value = 0,042) dan aktivitas fisik kurang (p-value = 0,043), serta terhadap protein hanya pada kelompok aktivitas fisik kurang (p-value = 0,043). Akan tetapi, tidak ada hubungan preferensi makanan dengan asupan energi (p-value = 0,811) dan asupan protein (p-value = 0,894). Peneliti menyarankan perlu adanya penelitian lebih lanjut mengenai penggunaan jasa OFD di luar masa pandemi dan diharapkan adanya peningkatan kesadaran terkait pesan gizi seimbang saat menggunakan jasa OFD, sehingga mahasiswa dapat menghindari risiko asupan energi dan protein berlebih
The use of Online Food Delivery (OFD) services can cause an excessive intake of nutrients, especially energy and protein. The purpose of this research is to know the relationship between the use of OFD services on energy and protein intake accompanied by stratification of variables such as sex, pocket money, type of residence, and physical activity. The research design used was cross-sectional, with the number of respondents involved 134 non-health students. Data is taken from filling out independent questionnaires and online interviews. Data were then analyzed univariate and bivariate (chi-square). It is known that there is a correlation between the frequency of use of OFD services with energy intake (p-value = 0.001) and protein (p-value = 0.004). After stratification, a relationship was found between the duration of consumer loyalty of OFD service users with energy intake only in the group who lived at the parents' house (p-value = 0.042) and lack of physical activity (p-value = 0.043), and to protein, only in the group less physical activity (p-value = 0.043). However, there is no relationship between food preferences and energy intake (p-value = 0.811) and protein intake (p-value = 0.894). The researcher suggests that further research is needed regarding the use of OFD services outside the pandemic period, and it is hoped that there will be an increase in awareness regarding balanced nutrition messages when using OFD services so that students can avoid the risk of excessive energy and protein intake
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The use of Online Food Delivery (OFD) services can cause an excessive intake of nutrients, especially energy and protein. The purpose of this research is to know the relationship between the use of OFD services on energy and protein intake accompanied by stratification of variables such as sex, pocket money, type of residence, and physical activity. The research design used was cross-sectional, with the number of respondents involved 134 non-health students. Data is taken from filling out independent questionnaires and online interviews. Data were then analyzed univariate and bivariate (chi-square). It is known that there is a correlation between the frequency of use of OFD services with energy intake (p-value = 0.001) and protein (p-value = 0.004). After stratification, a relationship was found between the duration of consumer loyalty of OFD service users with energy intake only in the group who lived at the parents' house (p-value = 0.042) and lack of physical activity (p-value = 0.043), and to protein, only in the group less physical activity (p-value = 0.043). However, there is no relationship between food preferences and energy intake (p-value = 0.811) and protein intake (p-value = 0.894). The researcher suggests that further research is needed regarding the use of OFD services outside the pandemic period, and it is hoped that there will be an increase in awareness regarding balanced nutrition messages when using OFD services so that students can avoid the risk of excessive energy and protein intake
S-10889
Depok : FKM-UI, 2020
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Adelya Fina Kuswardani' Pembimbing: Triyanti; Penguji: Siti Arifah Pujonarti, Salimar
Abstrak:
Penelitian ini bertujuan untuk mengetahui faktor-faktor yang berhubungan dengan frekuensi konsumsi fast food modern pada Mahasiswa FKM UI angkatan 2021. Pada penelitian ini, variabel dependennya adalah frekuensi konsumsi fast food modern dan variabel independennya adalah tingkat stres, jenis kelamin, pengetahuan gizi, kontrol diri, uang saku, pengaruh peer group dan pengaruh media sosial. Penelitian ini merupakan penelitian kuantitatif dengan desain cross-sectional. Pengambilan data dilakukan pada bulan Juni 2022 kepada 145 mahasiswa FKM UI angkatan 2021 yang sesuai dengan kriteria inklusi dan kriteria eksklusi. Data dikumpulkan melalui pengisian kuesioner secara daring (online). Data yang diperoleh kemudian dianalisis secara univariat dan bivariat yang menggunakan chi-square. Hasil menunjukkan bahwa sebanyak 66,2% responden memiliki tingkat konsumsi fast food modern dengan frekuensi sering, yaitu mengonsumsi fast food modern >3 kali per minggu. Hasil juga menunjukkan bahwa tingkat stres, pengetahuan gizi, kontrol diri, uang saku, dan pengaruh media sosial berhubungan dengan konsumsi fast food modern pada remaja.
This study aims to determine the factors associated with the frequency of consumption of modern fast food in FKM UI students batch 2021. In this study, the dependent variable is the frequency of consumption of modern fast food and the independent variables are stress levels, gender, knowledge of nutrition and fast food, self control, amount of money they have, also peer group and social media influence. This study is a quantitative study with a cross-sectional design. Data collection was carried out in June 2022 to 145 FKM UI students, batch 2021, according to the inclusion criteria and exclusion criteria. Data was collected through filling out online questionnaires (online). The data obtained were analyzed by univariate and bivariate method using chi-square design. The results show that as many as 66.2% of respondents have a high level of consumption of modern fast food, based on the frequency of consuming modern fast food > 3 times per week. The results also show that stress levels, knowledge of nutrition and fast food, self-control, money, and the influence of social media are related to the consumption of modern fast food in adolescents.
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This study aims to determine the factors associated with the frequency of consumption of modern fast food in FKM UI students batch 2021. In this study, the dependent variable is the frequency of consumption of modern fast food and the independent variables are stress levels, gender, knowledge of nutrition and fast food, self control, amount of money they have, also peer group and social media influence. This study is a quantitative study with a cross-sectional design. Data collection was carried out in June 2022 to 145 FKM UI students, batch 2021, according to the inclusion criteria and exclusion criteria. Data was collected through filling out online questionnaires (online). The data obtained were analyzed by univariate and bivariate method using chi-square design. The results show that as many as 66.2% of respondents have a high level of consumption of modern fast food, based on the frequency of consuming modern fast food > 3 times per week. The results also show that stress levels, knowledge of nutrition and fast food, self-control, money, and the influence of social media are related to the consumption of modern fast food in adolescents.
S-11009
Depok : FKMUI, 2022
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Andrew Prasetya Japri; Pembimbing: Diah Mulyawati Utari; Penguji: Ratu Ayu Dewi Sartika, Agus Triwinarto
Abstrak:
Penggunaan jasa Online Food Delivery (OFD) dapat menyebabkan berlebihnya asupan zat gizi terutama energi dan protein. Tujuan penelitian yaitu diketahuinya hubungan penggunaan jasa OFD terhadap asupan energi dan protein disertai stratifikasi variabel jenis kelamin, uang saku, jenis tempat tinggal, serta aktivitas fisik. Disain penelitian yang digunakan adalah cross sectional dengan jumlah responden terlibat 134 mahasiswa nonkesehatan. Data diambil dari pengisian kuesioner mandiri dan wawancara daring. Data kemudian dianalisis univariat dan bivariat (chi-square). Diketahui adanya hubungan frekuensi penggunaan jasa OFD dengan asupan energi (p-value = 0,001) dan protein (p-value = 0,004). Setelah distratifikasi, ditemukan hubungan antara durasi loyalitas konsumen pengguna jasa OFD dengan asupan energi hanya pada kelompok yang tinggal di rumah orang tua (p-value = 0,042) dan aktivitas fisik kurang (p-value = 0,043), serta terhadap protein hanya pada kelompok yang aktivitas fisik kurang (p-value = 0,043). Akan tetapi, tidak ada hubungan preferensi makanan dengan asupan energi (pvalue = 0,811) dan asupan protein (p-value = 0,894). Peneliti menyarankan perlu adanya penelitian lebih lanjut mengenai penggunaan jasa OFD di luar masa pandemi dan diharapkan adanya peningkatan kesadaran terkait pesan gizi seimbang saat menggunakan jasa OFD, sehingga mahasiswa dapat menghindari risiko asupan energi dan protein berlebih. Kata kunci: Mahasiswa; Online Food Delivery; Asupan Energi; Asupan Protein The use of Online Food Delivery (OFD) services can cause an excessive intake of nutrients, especially energy and protein. The purpose of this research is to know the relationship between the use of OFD services on energy and protein intake accompanied by stratification of variables such as sex, pocket money, type of residence, and physical activity. The research design used was cross-sectional, with the number of respondents involved 134 non-health students. Data is taken from filling out independent questionnaires and online interviews. Data were then analyzed univariate and bivariate (chi-square). It is known that there is a correlation between the frequency of use of OFD services with energy intake (p-value = 0.001) and protein (p-value = 0.004). After stratification, a relationship was found between the duration of consumer loyalty of OFD service users with energy intake only in the group who lived at the parents' house (p-value = 0.042) and lack of physical activity (p-value = 0.043), and to protein, only in the group less physical activity (p-value = 0.043). However, there is no relationship between food preferences and energy intake (p-value = 0.811) and protein intake (pvalue = 0.894). The researcher suggests that further research is needed regarding the use of OFD services outside the pandemic period, and it is hoped that there will be an increase in awareness regarding balanced nutrition messages when using OFD services so that students can avoid the risk of excessive energy and protein intake. Key words: College Student, Online Food Delivery, Energy Intake, Protein Intake
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S-10501
Depok : FKM-UI, 2020
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Dellaneira; Pembimbing: Triyanti; Penguji: Wahyu Kurnia Yusrin Putra, Yuni Zahraini
Abstrak:
Penelitian ini bertujuan untuk mengetahui faktor-faktor yang berhubungan dengan frekuensi konsumsi fast food pada siswa-siswi SMAN 35 Jakarta. Pada penelitian ini, frekuensi konsumsi fast food sebagai variabel dependen dan variabel independennya adalah Online Food Ordering, jenis kelamin, pengetahuan gizi dan fast food, preferensi fast food, uang jajan, perilaku emotional eating, pengaruh peer group dan pengaruh media sosial. Penelitian ini merupakan penelitian kuantitatif dengan desain crosssectional. Pengambilan data dilakukan pada bulan April 2020 kepada 164 siswa-siswi kelas 10 dan 11 SMAN 35 Jakarta yang dipilih dengan stratified random sampling. Data dikumpulkan melalui pengisian kuesioner secara daring (online). Data yang diperoleh kemudian dianalisis secara univariat, bivariat menggunakan chi-square, dan multivariat dengan uji regresi logistik ganda. Hasil menunjukkan bahwa sebanyak 73,8% responden memiliki tingkat konsumsi fast food yang tinggi yaitu mengonsumsi fast food > 3 kali per minggu. Hasil juga menunjukkan bahwa kebiasaan Online Food Ordering, pengetahuan gizi dan fast food, perilaku emotional eating, pengaruh peer group dan pengaruh media sosial berhubungan dengan konsumsi fast food pada remaja. Analisis multivariat menunjukkan pengetahuan gizi dan fast food sebagai faktor dominan yang berhubungan dengan konsumsi fast food pada remaja. Peneliti menyarankan kepada pihak sekolah untuk bekerja sama dengan Puskesmas atau Suku Dinas Kesehatan untuk dapat memberikan program edukasi kepada siswa terkait perilaku makan yang sehat dan sesuai dengan pedoman gizi seimbang
Kata kunci: Fast Food, Remaja, Siswa SMA, Pengetahuan Gizi
This study aims to determine the factors associated with the frequency of consumption of fast food among students of SMAN 35 Jakarta. The dependent variable in this study is the frequency of fast food consumption and the independent variables are Online Food Ordering, gender, knowledge of nutrition and fast food, fast food preferences, pocket money, emotional eating behavior, peer group influence and the social media influence. This is a quantitative study with cross-sectional design. This study conducted in April 2020 at SMAN 35 Jakarta with a total of 164 respondents who selected with stratified random sampling method. Data were collected through filling out questionnaires online. The data obtained were then analyzed by univariate, bivariate analysis using chi-square, and multivariate analysis using multiple logistic regression tests. The results show that as many as 73,8% of the respondents had a high level of fast food consumption ie consuming fast food > 3 times per week. The results also showed that Online Food Ordering habits, knowledge of nutrition and fast food, emotional eating behavior, peer group influence and social media influence were related to adolescent fast food consumption. Multivariate analysis shows knowledge of nutrition and fast food as the dominant factors related to fast food consumption in adolescents. This study suggest the school to collaborate with Public Heath Center or Health Service Office to increase education to students regarding healthy eating behavior and in accordance with the guidelines for balanced nutrition.
Keywords: Fast Food, Adolescents, High School Student, Nutrition Knowled
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Kata kunci: Fast Food, Remaja, Siswa SMA, Pengetahuan Gizi
This study aims to determine the factors associated with the frequency of consumption of fast food among students of SMAN 35 Jakarta. The dependent variable in this study is the frequency of fast food consumption and the independent variables are Online Food Ordering, gender, knowledge of nutrition and fast food, fast food preferences, pocket money, emotional eating behavior, peer group influence and the social media influence. This is a quantitative study with cross-sectional design. This study conducted in April 2020 at SMAN 35 Jakarta with a total of 164 respondents who selected with stratified random sampling method. Data were collected through filling out questionnaires online. The data obtained were then analyzed by univariate, bivariate analysis using chi-square, and multivariate analysis using multiple logistic regression tests. The results show that as many as 73,8% of the respondents had a high level of fast food consumption ie consuming fast food > 3 times per week. The results also showed that Online Food Ordering habits, knowledge of nutrition and fast food, emotional eating behavior, peer group influence and social media influence were related to adolescent fast food consumption. Multivariate analysis shows knowledge of nutrition and fast food as the dominant factors related to fast food consumption in adolescents. This study suggest the school to collaborate with Public Heath Center or Health Service Office to increase education to students regarding healthy eating behavior and in accordance with the guidelines for balanced nutrition.
Keywords: Fast Food, Adolescents, High School Student, Nutrition Knowled
S-10507
Depok : FKM UI, 2020
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Dika Aning Diyani; Pembimbing: Triyanti; Penguji: Asih Setiarini, Iih Supiasih
S-7281
Depok : FKM UI, 2012
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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