Penelitian ini bertujuan untuk mengetahui hubungan konsentrasi belajar dengan beberapa faktor. Pada penelitian ini, konsentrasi belajar adalah variabel dependen, sedangkan kebiasaan sarapan, sumber makan siang, kualitas diet, asupan zat gizi (energi, karbohidrat, protein, lemak, zat besi, seng, vitamin B12, vitamin C, dan Iodium), serta stres akademik adalah variabel independen. Penelitian merupakan penelitian kuantitatif desain cross-sectional. Pengambilan data dilakukan pada bulan April 2026 kepada 151 siswa-siswi kelas VII, VIII, dan IX yang dipilih menggunakan metode simple random sampling. Data diperoleh melalui pengisian kuesioner secara langsung di sekolah tersebut. Data yang diperoleh dianalisis secara univariat dan bivariat menggunakan chi-square. Hasil menunjukkan bahwa 54.7% responden memiliki konsentrasi belajar rendah. Hasil juga menunjukkan bahwa kebiasaan sarapan, sumber makan siang, kualitas diet, asupan energi dan asupan karbohidrat berhubungan dengan konsentrasi belajar pada siswa. Peneliti menyarankan sekolah untuk memberikan edukasi gizi kepada siswa, himbauan agar siswa melakukan sarapan sebelum sekolah, dan mendukung orang tua untuk mengikuti program katering sekolah. Peneliti juga menyarankan pemerintah untuk membuat program kolaboratif dengan sekolah, puskesmas, dan komunitas mahasiswa gizi terkait edukasi gizi seimbang.

This study aimed to examine the relationship between learning concentration and several associated factors. In this study, learning concentration was the dependent variable, while breakfast habits, lunch source, diet quality, nutrient intake (energy, carbohydrates, protein, fat, iron, zinc, vitamin B12, vitamin C, and iodine), and academic stress were the independent variables. This quantitative study employed a cross-sectional design. Data collection was conducted in April 2026 among 151 students in grades VII, VIII, and IX, who were selected using a simple random sampling method. Data were obtained through the administration of questionnaires directly at the school. The collected data were analyzed using univariate and bivariate analyses with the chi-square test. The results showed that 54.7% of respondents had low learning concentration. The findings also indicated that breakfast habits, lunch source, diet quality, energy intake, and carbohydrate intake were significantly associated with learning concentration among students. The researchers recommend that schools provide nutrition education to students, encourage students to eat breakfast before attending school, and support parents in participating in the school catering program. Furthermore, the researchers suggest that the government develop collaborative programs involving schools, community health centers (puskesmas), and nutrition student communities to promote balanced nutrition education.

Pekerja menghadapi risiko tekanan panas (heat stress) dari faktor lingkungan fisik, faktor pekerjaan, pakaian kerja dan karakteristi individu yang berpotensi memicu gangguan kesehatan hingga kematian. Riset terdahulu membuktikan adanya hubungan signifikan antara beban kerja, durasi tugas, dan karakteristik individu dengan keluhan regangan panas (heat strain). Berdasarkan dari hal tersebut penelitian ini dilakukan untuk menganalisis korelasi pajanan panas dari peralatan dapur PT XYZ terhadap gangguan kesehatan subjektif pekerja penjamah makanan. Penelitian ini bertujuan untuk menganalisis hubungan pajanan tekanan panas (heat stress) terhadap gangguan kesehatan subjektif pada pekerja penjamah makanan di area dapur PT XYZ. Penelitian ini menggunakan desain cross sectional dengan responden sebanyak 24 pekerja dan pengukuran yang dilakukan meliputi pengukuran ISBB, kelembapan, kecepatan perpindahan udara, indeks massa tubuh serta melakukan penyebaran keusioner untuk mengetahui tingkat gangguan kesehatan subjektif pada pekerja. Hasil penelitian menunjukan nilai ISBB pada area main kitchen dan bakery melebihi NAB permenaker no 05/2018 pada waktu siang hari. Karakterisitik pekerja di PT.XYZ dengan seluruhnya berjenis kelamin laki-laki dengan usia antara 17 – 53 tahun, sebagian pekerja mengalami kelebihan berat badan dan tidak semua pekerja mengalami aklimatisasi dan status hidrasi secara baik. Pola kerja kontinu antara 60% - 75%. Sebagian besar pekerja mengalami pajanan tekanan panas dan seluruh pekerja mengalami gangguan subjektif terhadap kesehatan mereka dengan didominasi gangguan kesehatan tingkat ringan sebanyak 13 pekerja dan tingkat sedang 11 pekerja. Kesimpulanya Terdapat hubungan yang signifikan antara tekanan panas dengan gangguan kesehatan subjektif pekerja. Pekerja yang terpajan tekanan panas memiliki risiko mengalami gangguan kesehatan secara subjektif sebesar 4,6 kali lebih besar dibandingkan pekerja yang tidak terpajan tekanan panas. Sedangkan antara karakteristik individu tidak memiliki hubungan yang signifikan dengan terjadinya gangguan kesehatan subjektif pada pekerja penjamah makanan di PT. XYZ. Saran bagi perusahaan yakni menerapkan rekayasa teknik, rotasi kerja, dan penyediaan elektrolit untuk mencegah dehidrasi pekerja. Bagi pemerintah perlu meningkatkan pengawasan K3 khsusnya pada ruang lingkup penerapan permenaker no 05/2018 pada industri jasa boga.

Workers face the risk of heat stress from environmental, occupational, clothing, and individual characteristics that can potentially trigger health disorders and even mortality. Prior research has demonstrated a significant relationship between physical workload, work duration, and individual characteristics with heat strain complaints. Based on this, this study was conducted to analyze the correlation between heat exposure from kitchen equipment at PT XYZ and the subjective health complaints of food handlers. This study aimed to analyze the relationship between heat stress exposure and subjective health complaints among food handlers in the kitchen area of PT XYZ. This study utilized a cross-sectional design involving 24 worker respondents. Measurements conducted included WBGT (Wet Bulb Globe Temperature), humidity, and air velocity, alongside body mass index assessment and questionnaire distribution to determine the level of subjective health complaints among workers. The results indicated that the WBGT values in the main kitchen and bakery areas exceeded the Threshold Limit Value (TLV) stipulated by Minister of Manpower Regulation No. 05/2018 during the daytime. The characteristics of the workers at PT XYZ showed that all were male, aged between 17 and 53 years, with some workers being overweight, and not all workers had achieved good acclimatization and hydration status. Continuous work patterns ranged between 60% and 75%. Most workers experienced heat stress exposure, and all workers reported subjective health complaints regarding their health, which were dominated by mild health complaints among 13 workers and moderate complaints among 11 workers. In conclusion, there is a significant relationship between heat stress and workers' subjective health complaints. Workers exposed to heat stress possess a 4.6 times higher risk of experiencing subjective health complaints compared to those unexposed to heat stress. Meanwhile, individual characteristics showed no significant relationship with the occurrence of subjective health complaints among food handlers at PT XYZ. Recommendations for the company include implementing engineering controls, work rotation, and providing electrolyte drinks to prevent worker dehydration. For the government, it is necessary to enhance occupational health and safety (OHS) supervision, particularly within the scope of enforcing Minister of Manpower Regulation No. 05/2018 in the catering industry.