| dc.contributor.advisor | Sinaga, Tiurma | |
| dc.contributor.advisor | Nurdiani, Reisi | |
| dc.contributor.author | Akmilnia, Milla | |
| dc.date.accessioned | 2023-07-10T08:03:43Z | |
| dc.date.available | 2023-07-10T08:03:43Z | |
| dc.date.issued | 2023-07-10 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/121279 | |
| dc.description.abstract | Penelitian ini bertujuan untuk menganalisis hubungan antara pengetahuan
gizi, tingkat stres dan konsumsi gula, garam dan lemak dengan status gizi
mahasiswa. Desain penelitian ini adalah studi cross-sectional dengan jumlah subjek
sebanyak 100 mahasiswa Institut Pertanian Bogor. Penelitian dilakukan pada bulan
Desember 2022-Januari 2023. Pengumpulan data dilakukan melalui dua metode,
yaitu pengisian kuesioner secara online dan wawancara serta pengukuran
antropometri. Tingkat pengetahuan gizi terkait asupan gula, garam dan lemak
sebagian besar tergolong dalam kategori cukup (86,0%). Sebagian besar subjek
penelitian ini masuk ke dalam kategori stres sedang (82,0%). Mayoritas subjek
penelitian mengkonsumsi gula, garam dan lemak sesuai anjuran Kemenkes (2013)
dengan persentase masing-masing 74,0%, 87,0% dan 68,0%. Hasil analisis
menunjukkan bahwa tidak terdapat hubungan signifikan antara tingkat stres
terhadap konsumsi gula, garam dan lemak serta status gizi mahasiswa (p>0,05).
Tidak adanya hubungan signifikan antara pengetahuan gizi terhadap konsumsi gula,
garam dan lemak. Begitupun dengan variabel antara konsumsi gula, garam dan
lemak terhadap status gizi mahasiswa yang menunjukkan hubungan tidak signifikan
(p>0,05). | id |
| dc.description.abstract | The aim of this study is to analyze the relationship between nutrition
knowledge, stress level and consumption of sugar, salt and fat with the nutritional
status of college students. The design of this research is a cross-sectional study with
100 subjects of IPB University students. This research was conducted in December
2022-January 2023. Data collection was conducted by two methods, interviews and
online questionnaire and anthropometric measurements. The subject’s nutrition
knowledge is in the medium category (86.0%). Most of the subjects experienced
moderate stress (82.0%). The majority of research subjects consumed sugar, salt
and fat as recommended by the Ministry of Health (2013) with a percentage of
74.0%, 87.0% and 68.0% respectively. The analysis shows that there was no
significant correlation between stress levels with consumption of sugar, salt and fat
and the nutritional status of college students (p>0.05). There was no significant
correlation between nutrition knowledge and sugar, salt and fat consumption. The
same for variables of sugar, salt and fat consumption with the nutritional status of
college students also showed no significant correlation (p>0.05). | id |
| dc.language.iso | id | id |
| dc.publisher | IPB University | id |
| dc.title | Hubungan Pengetahuan Gizi, Tingkat Stres dan Konsumsi Gula, Garam dan Lemak dengan Status Gizi Mahasiswa | id |
| dc.title.alternative | The Relationship of Nutrition Knowledge, Stress Level and Consumption of Sugar, Salt and Fat with Nutritional Status of College Student | id |
| dc.type | Undergraduate Thesis | id |
| dc.subject.keyword | final year student | id |
| dc.subject.keyword | perceived stress scale | id |
| dc.subject.keyword | nutritional problem | id |
