Hubungan Pengetahuan Gizi, Asupan Makanan dengan Status Gizi Siswi Mts Darul Ulum

Lestari, Puji

doi:10.15294/spnj.v2i2.39761

Cited by 22 publications

(27 citation statements)

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“…This study is in accordance with the previous, where if a food is cooked with an improper diet, it causes the emergence of bacteria that can endanger public health [4]. If this is done continuously, it can make people unable to pay attention to their diet by applying a form of nutritional content as a guideline or feeding rules regarding nutritional knowledge as the basis for one's nutritional intake behavior [5]. Processing food must be appropriate because of the vulnerability of chicken meat to the dangers of microbes that contaminate chicken meat, namely salmonella [6].…”

Section: Introductionsupporting

confidence: 85%

The Effect of Socialization through Video Education The Effect of Food Maturity Level on Food Nutritional Content

Maulana

Nandiyanto²

2022

INJURATECH

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This education aims to invite the public to recognize food nutrition and its potential dangers if errors occur in food processing, namely a form of educational video-based learning media, for people who live in Cigugur Girang, Parongpong, Indonesia. The method used is by using educational video dissemination media to 10 adolescent adults in Cigugur Girang with an age range of 17-28 years. Respondents consisted of 4 women and 6 men. The research was conducted through three stages; (1) pre-test before providing education to respondents; (2) education through video media; (3) post-test after providing education to respondents. The results of this study indicate an increase in respondents' knowledge after the implementation of their actions. The results of the study are based on the N-Gain value which is known to be the average value (%). Based on the test value of T (-4.205) < T table (2.023) which means the value of the questionnaire increased not significantly. Based on the completion of this research, it is hoped that more people be able to find out by knowing the level of food maturity and nutritional content

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Section: Introductionsupporting

confidence: 85%

The Effect of Socialization through Video Education The Effect of Food Maturity Level on Food Nutritional Content

Maulana

Nandiyanto²

2022

INJURATECH

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“…The findings of the data above can indicate a lack of knowledge regarding food sources of fat, which can have an impact on unwittingly excess fat intake. Research by Lestari in 2020 [37] found a significant relationship between nutritional knowledge and fat intake, where knowledge related to fat sources would affect food choices and impact nutritional intake consumed by adolescents.…”

Section: Methodsmentioning

confidence: 99%

Nutrition Literacy Proportion Differences among Regular Undergraduate Students in Universitas Indonesia Year 2021

Sadikin

2021

AMNT

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Background: Nutrition literacy is the ability to obtain, process, understand, and use nutritional and dietary information, as well as access to the services needed to make good nutritional decisions. Low nutritional literacy can have an impact on a poor diet and lead to the incidence of non-communicable diseases related to nutrition, such as diabetes, obesity, and hypertension. College students are prone to develop poor eating habits if not supported by good nutrition literacy.Objectives: This study measured the difference in the proportion of nutritional literacy in regular active undergraduate students at the University of Indonesia based on the cluster of science, gender, paternal and maternal education level, pocket money, and media use.Methods: The study design used is a cross-sectional design with quota sampling method to get 130 samples of students from Health Science Cluster and 130 samples of students from Non-Health Science Cluster.Results: The results of this study showed that the majority of the University of Indonesia students in 2021 has an adequate level of nutrition literacy (62.7%). The results of the bivariate analysis also showed a significant difference in proportion to the level of total nutrition literacy based on cluster of science (OR = 6.7, p-value < 0.01), gender (OR = 2.25, p-value < 0.01), and media use (OR = 4.36, p-value < 0.01). In addition to these factors, there was also a difference in proportion between the level of interactive nutrition literacy based on maternal education level (p-value < 0.05)Conclusions: Students from non-health science cluster are at risk of having a lower level of nutrition literacy compared to students from health science cluster. There are differences in the proportion of nutritional literacy levels based on cluster of science, gender, maternal education level, and media use.

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“…KEK yang dialami responden dapat disebabkan kurangnya pengetahuan tentang gizi sehingga mempengaruhi perilakunya dalam memilih makanan untuk memenuhi kebutuhan nutrisinya. Pengetahuan giziadalah pengetahuan terkait makanan dan zat gizi, sumber-sumber zat gizi pada makanan,makanan aman di konsumsi sehingga tidak menimbulkan penyakit dan cara mengolah makanan yang baik agar zat gizi dalam makanan tidak hilang serta bagaimana hidup sehat [12].…”

Section: B Kejadian Kek Pada Ibu Hamil DI Desa Bunder Daerah Pesisirunclassified

Hubungan Budaya dan Pengetahuan Dengan Kejadian Kekurangan Energi Kronik Pada Ibu Hamil Trimester I di Daerah Pesisir

Firdausi¹,

Mulyadi²

2022

bidadari

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Things that need to be considered in studying eating habits are food consumption (quantity and quality), preferences for certain foods, beliefs, taboos, or attitudes towards certain foods. Lack of knowledge of pregnant women about nutrition affects the behavior of mothers in terms of food selection in fulfilling nutrition, thus causing a lack of nutritious food during pregnancy which can cause Chronic Energy Lack (CEL) in pregnancy. The Chronic Energy Lack (CEL) caused by lack insufficient energy and protein were to pregnant women. Chronic Energy Lack (CEL) for pregnant women were arm circumference above <23.5 cm and low birth weight babies (LBW) able to the potential to die, growth disorders and child development disordes. Also it was an indirect cause of maternal death. The purpose of this study was to determine the relationship between culture and knowledge with the incidence of Chronic Energy Lack (CEL) in first trimester pregnant women in coastal areas. The type of research is analytic observational with a cross sectional design to 49 respondents by purposive sampling, the subject is pregnant women who meet the inclusion and exclusion criteria by using a questionnaire. analysis using Chi-Square Test, from 49 respondents it is known that pregnant women who have good knowledge are 61.2%, pregnant women who have culture in the supportive category are 73,5% The results of the ChiSquare analysis test obtained a p value of 0.046 <0.05 which means that there is a significant relationship between the relationship between knowledge and Chronic Energy Lack (CEL) in Bunder Village, Pesisir District, Pademawu District, Pamekasan Regency.

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Hubungan Pengetahuan Gizi, Asupan Makanan dengan Status Gizi Siswi Mts Darul Ulum

Cited by 22 publications

References 0 publications

The Effect of Socialization through Video Education The Effect of Food Maturity Level on Food Nutritional Content

The Effect of Socialization through Video Education The Effect of Food Maturity Level on Food Nutritional Content

Nutrition Literacy Proportion Differences among Regular Undergraduate Students in Universitas Indonesia Year 2021

Hubungan Budaya dan Pengetahuan Dengan Kejadian Kekurangan Energi Kronik Pada Ibu Hamil Trimester I di Daerah Pesisir

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