Hubungan Pengetahuan, Sikap, Praktik Gizi, dan Konsumsi Pangan dengan Status Gizi Anak Usia Sekolah Dasar di Kota Bogor

Abstract

Anak usia sekolah dasar membutuhkan asupan gizi yang baik sesuai dengan kebutuhannya. Permasalahan gizi pada anak dipengaruhi oleh kebiasaan makan dan aktivitas fisik anak. Tujuan penelitian ini adalah menganalisis hubungan pengetahuan, sikap, praktik gizi dan konsumsi pangan dengan status gizi anak usia sekolah dasar di Kota Bogor. Desain penelitian ini adalah cross-sectional yang dilaksanakan pada bulan September 2022-Januari 2023 di Kota Bogor. Subjek penelitian berusia 9-12 tahun dengan status gizi lebih sebesar 20% dan obesitas sebesar 12,5%. Pengambilan data dilakukan dengan pengisian kuesioner serta wawancara food recal 2x24 jam, recall aktivitas fisik 2x24 jam dan Food Frequency Questioner (FFQ). Tidak terdapat hubungan yang signifikan antara pengetahuan (p=0,313), sikap (p=0,172), praktik gizi (p=0,351), tingkat kecukupan energi (p=0,960), tingkat kecukupan protein (p=0,533), tingkat kecukupan lemak (p=0,785), tingkat kecukupan karbohidrat (p=0,555) dan aktivitas fisik (p=0,501) dengan status gizi.

Primary school-age children need good nutritional intake according to their needs. Nutritional problems in children are influenced by eating habits and physical activity. The purpose of this study was to analyze the correlation between knowledge, attitudes, nutritional practices and food consumption with the nutritional status of primary school-age children in Bogor City. The design of this study was cross-sectional which was carried out in September 2022-January 2023 in Bogor City. The research subjects were aged 9-12 years with excess nutritional status of 20% and obesity of 12.5%. Data collection was carried out by filling out questionnaires as well as 2x24 hour food recall interviews, 2x24 hour physical activity recall and Food Frequency366 Questioner (FFQ). There was no significant relationship between knowledge (p=0.313), attitude (p=0.172), nutritional practices (p=0.351), energy adequacy level (p=0.960), protein adequacy level (p=0.533), fat adequacy level (p=0.785), level of carbohydrate adequacy (p=0.555) and physical activity (p=0.501) with nutritional status.