Abstrak:

Latar Belakang: Konsep gizi seimbang adalah setiap orang harus memperhatikan sendiri kebutuhan nutrisi berdasarkan aktivitas dan kebutuhan harian sesuai usianya. Pedoman Gizi Seimbang diantaranya ada berbagai variasi makanan. Pesan gizi seimbang diantaranya adalah konsumsi banyak sayur dan cukup buah, membiasakan mengonsumsi lauk pauk tinggi protein. Membiasakan makan berbagai ragam makanan pokok, matasi makan makanan manis, asin, dan berlemak. Biasakan sarapan pagi, membiasakan minum air putih yang cukup dan aman serta memiasakan membaca label kemasan makanan.

Metode: Tujuan penelitian ini untuk mengetahui faktor-faktor yang berhubungan dengan Perilaku Gizi Seimbang Pada Pegawai PT XY Di DKI Jakarta Tahun 2024. Penelitian ini merupakan penelitian kuantitatif dengan desain cross sectional menggunakan data primer. Sampel penelitian ini berjumlah 280 sampel.

Kesimpulan: Sebagian besar responden tidak berperilaku gizi seimbang sebanyak (53,6%), Terdapat hubungan faktor predisposisi (pengetahuan) p value=0,004 OR 2, faktor predisposisi (sikap) p value=0,012 OR 1,8, faktor pemungkin (paparan media edukasi gizi) p value=0,003 OR 2,1 dan faktor penguat (peran keluarga) dengan perilaku gizi seimbang pegawai PT XY di Jakarta dengan p value=0,042 OR 2,1. Saran yang peneliti berikan hendaknya pengelola Promosi kesehatan melakukan advokasi kepada perusahaan untuk melakukan gerakan Pegawai sadar gizi, penyediaan kantin sehat, Bantuan perhitungan kebutukan kalori dan zat gizi pada Pegawai sesuai keadaan, menu makanan yang dianjuran serta aktivitas fisik yang perlu dilakukan. Memberikan pendampingan ahli gizi dalam upaya Pegawai melaksanakan program gizi seimbang secara efektif dan dukungan berkelanjutan. Melakukan publikasi di media sosial dengan tagar khusus peduli gizi seimbang

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Background:. The concept of balanced nutrition is that everyone must pay attention to their own nutritional needs based on their activities and daily needs according to their age. Balanced Nutrition Guidelines include various food variations. Balanced nutrition messages include consuming lots of vegetables and enough fruit, getting used to consuming high-protein side dishes. Getting used to eating a variety of staple foods, avoiding sweet, salty, and fatty foods. Getting used to having breakfast, getting used to drinking enough and safe water and getting used to reading food packaging labels.   Method: The purpose of this study was to determine the faktor s related to Balanced Nutrition Behavior in PT XY Employees in DKI Jakarta in 2024. This study is a quantitative study with a cross-sectional design using primary data. The sample of this study amounted to 280 samples.   Conclusion: Most respondents did not a balanced nutrition as much as (53.6%), There wass a relationship between predisposing faktor s (knowledge) p value = 0.004 OR 2, predisposing faktor s (attitude) p value = 0.012 OR 1.8, enabling faktor s (exposure to nutrition education media) p value = 0.003 OR 2.1 and reinforcing faktor s (family role) with balanced nutrition behavior of PT XY employees in Jakarta with p value = 0.042 OR 2.1. The suggestion to health promotion managers should carry out advocacy to companies to carry out a movement for employees to be aware of nutrition, provide healthy canteens, Assistance in calculating calorie and nutrient needs for employees according to their circumstances, recommended food menus and physical activities that need to be done. Provide assistance from nutrition experts in efforts for employees to implement balanced nutrition programs effectively and ongoing support. Conduct publications on sosial media with a special hashtag caring for balanced nutrition 

Abstrak: Penelitian ini bertujuan untuk mengetahui faktor-faktor yang berhubungan dengan perilaku gizi seimbang pada mahasiswa Program Studi Gizi UI. Pada penelitian ini, perilaku gizi seimbang sebagai variabel dependen sedangkan pengetahuan gizi seimbang, status gizi, citra tubuh, pengaruh teman, tempat tinggal, dan uang saku sebagai variabel independen. Penelitian ini merupakan penelitian kuantitatif dengan desain crosssectional. Pengambilan data dilakukan pada bulan April-Mei 2019 kepada 117 mahasiswa Program Studi Gizi UI yang diambil secara random semester dua hingga semester delapan. Data dikumpulkan dengan pengisian kuesioner, wawancara dua kali 24-h food recall, dan pengukuran tinggi serta berat badan. Hasil penelitian menunjukkan sebanyak 28.2% responden menerapkan perilaku gizi seimbang. Hasil penelitian menunjukkan terdapat hubungan bermakna antara pengaruh teman dengan perilaku gizi seimbang (pvalue: 0.001), variabel ini juga muncul sebagai faktor dominan terhadap perilaku gizi seimbang mahasiswa. Untuk meningkatkan perilaku mahasiswa disarankan bagi fakultas untuk menyediakan fasilitas seperti timbangan, dan alat olahraga yang aman, mudah diakses dan gratis bagi mahasiswa. Sebagai tambahan, untuk dinas kesehatan agar mempromosikan gizi seimbang menggunakan pendekatan peer educator
Kata kunci: Perilaku gizi seimbang, mahasiswa gizi, pengaruh teman faktor individu, faktor lingkungan

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This study aims to determine factors associated with balanced nutrition behavior in nutrition student of Universitas Indonesia. On this study balanced nutrition behavior was the dependent variable while balanced nutrition knowledge, nutritional status, body image, peer influences, student resident, and pocket money were independent variable. This is a quantitative study with cross-sectional design. Data were collected in April-Mei 2019 from 117 nutrition student which randomly selected from first year until fourth year. Data were collected through self-administered questionnaires, twice 24-h food recall interviews, and measuring their height and weight. The results showed that 28.2% of the students had applied balanced nutrition behavior. The result indicated that there was a significant relationship between peer influences and balanced nutrition behavior (p-value: 0.001), as this variabel had emerged as a dominant factor as well. To enhance student balanced nutrition behavior, it is recommended for the faculty to provide facilities such as scales, dan safety sport equipment which can be accessed easily and free. It is also recommended for the health office to promote balanced nutrition using the peer educator approach.
Key words: Balanced nutrition behavior, nutrition student, peer influence, individual factor, and environmental factor