大学生选择食物的原因、购买食物的机会和饮食质量

Tsamara Putri Yugharyanti, S. Fatimah, M. Rahfiludin
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The subjects were selected by simple random sampling. The independent variables were food selection and food purchase access. The confounding variables were nutritional knowledge and culture. Diet quality data was taken from the results of the Semi Quantitative Food Frequency Questionnaire which was converted to a diet quality score. Correlation analysis used the Spearman Rank test.Results: The results showed that the subjects had good diet quality 55% and poor diet quality 45%. Poor diet quality in subjects was due to low consumption of nutrients and high consumption of fat. There is a correlation food selection and diet quality (p=0,034). There is no correlation  food purchase access (p=0,420), nutritional knowledge (p=0,283), and culture (p=0,301) with diet quality.Conclusion: There is a correlation food selection and diet quality, while there is no correlation access to food purchases, nutritional knowledge, and culture with diet quality.Keywords : diet quality; food choice; food purchase access; university students ABSTRAKLatar belakang: Pola makan masyarakat Indonesia mengalami perubahan karena pengaruh era globasilasi dan kemajuan teknologi. Perubahan pola makan yang tidak tepat seperti konsumsi makanan mengandung gula, garam, dan lemak yang berlebihan meningkatkan risiko obesitas. Kasus obesitas di Provinsi Jawa Tengah mengalami peningkatan dari tahun 2019 (5,5%) hingga 2021 (6,8%). Pola makan seseorang dapat mempengaruhi kuantitas dan kualitas makanan yang dikonsumsi sehingga berpengaruh terhadap kualitas diet.Tujuan: Tujuan penelitian adalah menganalisis hubungan pemilihan makanan dan akses pembelian makanan dengan kualitas diet.Metode: Penelitian ini merupakan penelitian observasional dengan desain cross-sectional. Subjek penelitian adalah mahasiswa Fakultas Kesehatan Masyarakat Universitas Diponegoro sebanyak 100 orang. Subjek dipilih dengan menggunakan metode simple random sampling. Variabel bebas penelitian ini adalah pemilihan makanan dan akses pembelian makanan. Variabel perancu penelitian ini adalah pengetahuan gizi dan budaya. Data kualitas diet berdasarkan hasil Semi Quantitative Food Frequency Questionnaire yang dikonversi ke skor kualitas diet. Analisis korelasi menggunakan uji Rank Spearman.Hasil: Subjek memiliki kualitas diet baik 55% dan kualitas diet kurang 45%. Kualitas diet kurang pada subjek disebabkan rendahnya asupan zat gizi dan konsumsi tinggi lemak. Terdapat hubungan pemilihan makanan dengan kualitas diet (p=0,034). Tidak ada hubungan akses pembelian makanan (p=0,420), pengetahuan gizi (p=0,283), dan budaya (p=0,301)  dengan kualitas diet.Simpulan: Terdapat hubungan pemilihan makanan dengan kualitas diet. Tidak ada hubungan akses pembelian makanan, pengetahuan gizi, dan budaya dengan kualitas diet mahasiswa.Kata Kunci : akses pembelian makanan; kualitas diet; mahasiswa; pemilihan makanan  ","PeriodicalId":16594,"journal":{"name":"Journal of Nutrition College","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2024-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"ALASAN PEMILIHAN MAKANAN, AKSES PEMBELIAN MAKANAN, DAN KUALITAS DIET PADA MAHASISWA\",\"authors\":\"Tsamara Putri Yugharyanti, S. Fatimah, M. 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引用次数: 0

摘要

ABSTRACT 背景:受全球化时代和技术进步的影响,印度尼西亚人的饮食习惯发生了变化。不当的饮食变化,如过量食用含糖、盐和脂肪的食物,会增加肥胖的风险。中爪哇省的肥胖症病例从 2019 年(5.5%)增至 2021 年(6.8%)。一个人的饮食习惯会影响摄入食物的数量和质量,从而影响饮食质量。研究目的:本研究旨在分析迪波内戈罗大学公共卫生专业学生的食物选择和食物购买途径与饮食质量的相关性:本研究为横断面观察研究。研究对象是迪波内戈罗大学公共卫生学院的 100 名学生。研究对象通过简单随机抽样选出。自变量为食物选择和食物购买途径。混杂变量为营养知识和文化。饮食质量数据来自半定量食物频率问卷调查的结果,并将其转换为饮食质量得分。相关分析采用斯皮尔曼等级检验:结果显示,受试者中饮食质量好的占 55%,饮食质量差的占 45%。受试者饮食质量差的原因是营养素摄入量低和脂肪摄入量高。食物选择与饮食质量存在相关性(P=0.034)。食物购买渠道(p=0.420)、营养知识(p=0.283)和文化(p=0.301)与饮食质量没有相关性:关键词:饮食质量;食物选择;食物购买渠道;大学生 ABSTRACTBackground:受全球化时代和科技进步的影响,印度尼西亚人的饮食习惯发生了变化。不当的饮食变化,如过量食用含糖、盐和脂肪的食物,会增加肥胖的风险。中爪哇省的肥胖症病例从 2019 年(5.5%)增至 2021 年(6.8%)。一个人的饮食会影响摄入食物的数量和质量,从而影响饮食质量:本研究旨在分析食物选择和购买食物的机会与饮食质量之间的关系:本研究是一项横断面观察研究。研究对象是迪波内戈罗大学公共卫生学院的 100 名学生。研究对象采用简单随机抽样法选出。本研究的自变量是食物选择和购买食物的机会。混杂变量为营养知识和文化。饮食质量数据基于半定量食物频率问卷调查的结果,并将其转换为饮食质量得分。相关分析采用斯皮尔曼等级检验:结果:55%的受试者饮食质量良好,45%的受试者饮食质量较差。受试者饮食质量差的原因是营养摄入量低和脂肪摄入量高。食物选择与饮食质量之间存在关系(P=0.034)。结论:食物选择与饮食质量之间没有关系(p=0.034),食物购买渠道(p=0.420)、营养知识(p=0.283)和文化(p=0.301)与饮食质量之间没有关系:结论:食物选择与饮食质量之间存在关系。结论:食物选择与膳食质量之间存在关系,购买食物的机会、营养知识和文化与大学生的膳食质量之间没有关系。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
ALASAN PEMILIHAN MAKANAN, AKSES PEMBELIAN MAKANAN, DAN KUALITAS DIET PADA MAHASISWA
ABSTRACTBackground: The diet of Indonesian people has changed due to the influence of the globalization era and technological advances. Inappropriate dietary changes such as excessive consumption of foods containing sugar, salt and fat increase the risk of obesity. Obesity cases in Central Java Province have increased from 2019 (5.5%) to 2021 (6.8%). A person's diet can affect the quantity and quality of food consumed, thus affecting the quality of the diet.Objective: This study aims to analyze the correlation food choice and food purchase access with diet quality among Public Health students at Diponegoro University.Methods: This type of research was observational study with cross sectional design. The subjects were 100 students of Faculty of Public Health Diponegoro University. The subjects were selected by simple random sampling. The independent variables were food selection and food purchase access. The confounding variables were nutritional knowledge and culture. Diet quality data was taken from the results of the Semi Quantitative Food Frequency Questionnaire which was converted to a diet quality score. Correlation analysis used the Spearman Rank test.Results: The results showed that the subjects had good diet quality 55% and poor diet quality 45%. Poor diet quality in subjects was due to low consumption of nutrients and high consumption of fat. There is a correlation food selection and diet quality (p=0,034). There is no correlation  food purchase access (p=0,420), nutritional knowledge (p=0,283), and culture (p=0,301) with diet quality.Conclusion: There is a correlation food selection and diet quality, while there is no correlation access to food purchases, nutritional knowledge, and culture with diet quality.Keywords : diet quality; food choice; food purchase access; university students ABSTRAKLatar belakang: Pola makan masyarakat Indonesia mengalami perubahan karena pengaruh era globasilasi dan kemajuan teknologi. Perubahan pola makan yang tidak tepat seperti konsumsi makanan mengandung gula, garam, dan lemak yang berlebihan meningkatkan risiko obesitas. Kasus obesitas di Provinsi Jawa Tengah mengalami peningkatan dari tahun 2019 (5,5%) hingga 2021 (6,8%). Pola makan seseorang dapat mempengaruhi kuantitas dan kualitas makanan yang dikonsumsi sehingga berpengaruh terhadap kualitas diet.Tujuan: Tujuan penelitian adalah menganalisis hubungan pemilihan makanan dan akses pembelian makanan dengan kualitas diet.Metode: Penelitian ini merupakan penelitian observasional dengan desain cross-sectional. Subjek penelitian adalah mahasiswa Fakultas Kesehatan Masyarakat Universitas Diponegoro sebanyak 100 orang. Subjek dipilih dengan menggunakan metode simple random sampling. Variabel bebas penelitian ini adalah pemilihan makanan dan akses pembelian makanan. Variabel perancu penelitian ini adalah pengetahuan gizi dan budaya. Data kualitas diet berdasarkan hasil Semi Quantitative Food Frequency Questionnaire yang dikonversi ke skor kualitas diet. Analisis korelasi menggunakan uji Rank Spearman.Hasil: Subjek memiliki kualitas diet baik 55% dan kualitas diet kurang 45%. Kualitas diet kurang pada subjek disebabkan rendahnya asupan zat gizi dan konsumsi tinggi lemak. Terdapat hubungan pemilihan makanan dengan kualitas diet (p=0,034). Tidak ada hubungan akses pembelian makanan (p=0,420), pengetahuan gizi (p=0,283), dan budaya (p=0,301)  dengan kualitas diet.Simpulan: Terdapat hubungan pemilihan makanan dengan kualitas diet. Tidak ada hubungan akses pembelian makanan, pengetahuan gizi, dan budaya dengan kualitas diet mahasiswa.Kata Kunci : akses pembelian makanan; kualitas diet; mahasiswa; pemilihan makanan  
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