Gaya Hidup Dan Kebiasaan Makan Mahasiswa

Saufika, Anita; Retnaningsih, Retnaningsih; Alfiasari, Alfiasari

doi:10.24156/jikk.2012.5.2.157

Cited by 21 publications

(20 citation statements)

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“…Hasil penelitian Saufika et al (2012) menemukan bahwa mahasiswa perempuan berpeluang 3,006 kali lebih tinggi untuk memiliki kebiasaan makan camilan dibandingkan dengan mahasiswa laki-laki. Jika dilihat dari sisi sosiodemografis, wanita berusia 50-60 tahun memiliki kebiasaan mengonsumsi makanan sehat lebih sering dibandingkan dengan wanita yang usianya lebih muda, sedangkan untuk laki-laki kecenderungan untuk mengonsumsi makanan sehat adalah pada usia 60 tahun (Laaksonen et al, 2007).…”

Section: Pendahuluanunclassified

Pengaruh Kepribadian Dan Situasi Terhadap Pemilihan Makanan Pada Mahasiswa Tingkat Pertama

Purnamawati¹,

Yuliati²

2017

Jur. Ilm. Kel. & Kons.

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AbstrakPenelitian ini bertujuan untuk: (1) mengidentifikasi kebiasaan konsumsi sayur pada mahasiswa tingkat pertama sebelum dan sesudah masuk ke asrama; (2) menganalisis kepribadian, situasi, dan pemilihan makanan berdasarkan jenis kelamin; dan (3) menganalisis faktor-faktor yang memengaruhi pemilihan makan sayur pada mahasiswa tingkat pertama. Penelitian ini melibatkan 288 mahasiswa tingkat pertama di IPB (121 mahasiswa laki-laki dan 167 mahasiswa perempuan) yang berasal dari 3 kelas (P09, Q03, R02) dan diperoleh melalui cluster random sampling. Data dikumpulkan melalui metode self-administered dengan menggunakan kuesioner. Varibel yang diukur terdiri dari karakteristik contoh (uang saku, umur, dan jenis kelamin), kebiasaan konsumsi sayur, kepribadian (neuroticism, extraversion, openness to experience, agreeableness, dan conscientiousness), situasi, dan pemilihan makanan (sayur). Hasil penelitian menemukan bahwa kepribadian (extraversion, openness to experience, dan agreeableness) dan situasi (ketika makan di rumah) berpengaruh positif terhadap pemilihan makan sayur pada mahasiswa tingkat pertama. Artinya bahwa contoh yang memiliki sifat senang bersosialisasi (extraversion), memiliki sifat kreatif dan imajinatif (openness to experience), memiliki sifat ramah dan peka terhadap lingkungan (agreeableness) akan semakin memilih makan sayur. Selain itu, situasi ketika makan di rumah juga memicu contoh untuk lebih sering mengonsumsi sayur. Kata kunci: kepribadian, pemilihan makanan, situasi makan AbstractThis study aims to: (1) identify the habits of vegetable consumption among the first grade students before and after entering the dormitory; (2) analyze the personality, situation, and the food choices based on gender; and (3) analyze the factors that influence the food choices among the first grade students. This study included 288 students in the first grade (121 male students and 167 female students) that selected by cluster random sampling. Data were collected by self-administered methods. Variables measured consist of characteristic samples (allowance, age, and gender), vegetable consumption habits, personality (neuroticism, extraversion, openness to experience, agreeableness, and conscientiousness), the situation (places to eat), and the food choices (vegetables). This study found that personality (extraversion, openness to experience, and agreeableness) and situations (eating at home) had a positive influence on the food choices (vegetables). This means that the sample which had good socialize (extraversion), creative and imaginative (openness to experience), friendly and environmentally sensitive (agreeableness) would increase the choose to eat vegetables. Moreover, sample more ate vegetables when they were at home.

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Section: Pendahuluanunclassified

Pengaruh Kepribadian Dan Situasi Terhadap Pemilihan Makanan Pada Mahasiswa Tingkat Pertama

Purnamawati¹,

Yuliati²

2017

Jur. Ilm. Kel. & Kons.

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“…http://jurnal.fk.unand.ac.id meningkatkan jumlah lemak dalam http://jurnal.fk.unand.ac.id Jurnal Kesehatan Andalas. 2017; 6(2) tubuh 25. Tingginya asupan kalori kemungkinan disebabkan oleh konsumsi makanan cepat saji (makanan modern) yang menjadi kebiasaan umum baik di kota besar maupun kecil di wilayah Indonesia.…”

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Hubungan Kebiasaan Sarapan dan Asupan Kalori dengan Persentase Lemak Tubuh pada Mahasiswa Prodi Profesi Dokter Fakultas Kedokteran Universitas Andalas Angkatan 2013-2015

Arraniri¹,

Desmawati²,

Aprilia

2017

JKA

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AbstrakObesitas merupakan beban masalah untuk negara maju maupun negara berkembang. Beberapa faktor terjadinya obesitas adalah asupan kalori berlebih dan pola makan tidak teratur. Kebiasaan sarapan merupakan salah satu bentuk dari pola makan. Tujuan penelitian ini adalah menentukan hubungan antara kebiasaan sarapan dan asupan kalori terhadap persentase lemak tubuh. Jenis penelitian ini adalah analitik dengan pendekatan cross sectional. Sampel penelitian adalah 60 mahasiswa FK Unand. Penelitian dilaksanakan dari September sampai Desember 2016. Analisis data menggunakan uji Mann-Whitney untuk analisis bivariat (p<0,05). Hasil penelitian didapatkan umur rerata responden adalah 20,05 ± 1,22 tahun, 55% memiliki kebiasaan tidak teratur, 86,7% memiliki asupan kalori yang baik dan rerata persentase lemak tubuh sebesar 24,78 ± 5,71. Hasil uji bivariat didapatkan hubungan antara kebiasaan sarapan dengan persentase lemak tubuh (p=0,001) dan asupan kalori dengan persentase lemak tubuh (p=0,000). Simpulan penelitian ini adalah terdapat hubungan yang bermakna antara kebiasaan sarapan dan asupan kalori dengan persentase lemak tubuh. AbstractObesity is a problem for developed and developing countries. Some factors of obesity are excess caloric intake and eating irregularly. Breakfast habits are one form of diet. The objective of this study was to determine the relationship between breakfast habits and calorie intake on body fat percentage. This was an analytic study with cross sectional approach. Sample of this research was 60 medical students of Andalas University. The research was conducted in September -December 2016. Data were analyzed using the Mann-Whitney test for the bivariate analysis.The results showed the mean age of the sample is 20, 05 ± 1,22 years, 55% have an eating regularly habits, 86,7% have an appropriate caloric intake and the average of body fat percentage is 24,78 ± 5,71%. The results of bivariate test showed relationship between breakfast habits with body fat percentage (p = 0.001) and calorie intake with body fat percentage (p = 0.000). The conclusion is a significant relationship between breakfast habits and calorie intake with body fat percentage.

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“…One sleep disorder in which the students had poor sleep quality is influenced by factors such diseases as asthma, fever, cough, runny nose, etc. On break pattern findings STKIP students Muhammadiyah Muara Bungo is reinforced by the opinions [12] states that people suffering from various diseases certainly experiencing sleep deprivation. Everyone needs sleep in order to maintain optimal health.…”

Section: Resting Patternsmentioning

confidence: 98%

Healthy Lifestyle Behaviors: An Investigation of Students

Rizki¹,

Rachman²

2019

Proceedings of the 6th International Conference on Educational Research and Innovation (ICERI 2018)

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Students' lifestyle is more likely to follow emerging trends in the present era of globalization such as consuming junk food, spending time social media, playing online games until midnight. This study was therefore aimed to describe a dataset of students' healthy life style acquired with GPAQ, BMI, PSQI and Coping Stress. The method was descriptive qualitative with cross-sectional design. Samples were all undergraduate students aged 18 years old and above of STKIP Muhammadiyah Muara Bungo in academic year of 2015-2017. The result revealed that (1) in physical activity, 12% of the students had heavy activity, 60% of them had moderate activity, and 28% of them had light activity, (2) in nutritional status, 4% of students was very thin, 12% was thin, 75% was normal, 9% was obese, and 0% was obesity, (3) in resting patterns, 28% of students had good sleep quality, 72% had poor sleep quality, and (4) in stress control, 6% of students had very high stress, 18% had high stress, 46% had medium stress, 26% had low stress, and 4% had very low stress. In short, STKIP students mostly have moderate activities. Likewise, they have most normal nutritional status, yet they have a poor rest pattern. In addition, they have medium stress control criteria.

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Gaya Hidup Dan Kebiasaan Makan Mahasiswa

Cited by 21 publications

References 0 publications

Pengaruh Kepribadian Dan Situasi Terhadap Pemilihan Makanan Pada Mahasiswa Tingkat Pertama

Pengaruh Kepribadian Dan Situasi Terhadap Pemilihan Makanan Pada Mahasiswa Tingkat Pertama

Hubungan Kebiasaan Sarapan dan Asupan Kalori dengan Persentase Lemak Tubuh pada Mahasiswa Prodi Profesi Dokter Fakultas Kedokteran Universitas Andalas Angkatan 2013-2015

Healthy Lifestyle Behaviors: An Investigation of Students

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