Hubungan Stres dan Emotional Eating dengan Kualitas Diet pada Mahasiswa Gizi Tingkat Akhir

Abstract

Penelitian ini bertujuan mengetahui dan menganalisis hubungan antara stres dan emotional eating dengan kualitas diet dan asupan serta kecukupan zat gizi mahasiswa gizi tingkat akhir. Desain penelitian ini merupakan studi cross sectional dengan jumlah subjek sebanyak 50 mahasiswa Gizi Masyarakat IPB tingkat akhir. Penelitian dilakukan secara online pada bulan Mei–Juni 2023 melalui pengisian kuesioner dan wawancara. Instrumen pengukuran tingkat stres menggunakan kuesioner Depression, Anxiety, Stres Scale 42 dan emotional eating menggunakan kuesioner Adult Eating Behaviour Questionnaire. Sebagian besar subjek mengalami stres ringan (34%) dan emotional undereating (60%). Sebagian besar subjek tergolong dalam kategori HEI need improvement (70%). Hasil analisis menunjukkan tidak terdapat hubungan signifikan antara karakteristik subjek dengan tingkat stres dan kualitas diet (p>0,05), stres dengan emotional overeating maupun emotional undereating (p>0,05) serta emotional overeating dan emotional undereating dengan kualitas diet (p>0,05). Hasil analisis hubungan antara antara tingkat stres dengan kualitas diet menunjukkan adanya hubungan negatif (p=0,000; r=-0,479). Selain itu, ditemukan adanya hubungan positif antara tingkat stres dengan kecukupan energi, kecukupan protein, dan kecukupan lemak (p<0,05) serta emotional overeating dengan asupan energi, asupan protein, asupan lemak, dan asupan karbohidrat (p<0,05). Diketahui pula terdapat hubungan negatif antara emotional undereating dengan asupan protein dan asupan karbohidrat (p<0,05).

This research aims to determine and analyze the relationship between stress and emotional eating with diet quality and nutrient intake in final-year nutrition students. The design of this research was a cross-sectional study with 50 final-year Community Nutrition IPB students as subjects. The research was conducted online in May–June 2023 by filling out questionnaires and interviews. Instruments for measuring stress levels using the Depression, Anxiety, Stress Scale 42 questionnaire and emotional eating using the Adult Eating Behavior Questionnaire questionnaire. Most of the subjects experienced mild stress (34%) and emotional undereating (60%). Most of the subjects classified to the category of HEI need improvement (70%). The results of the analysis showed that there was no significant relationship between subject characteristics with stress level and diet quality (p>0.05), stress with emotional overeating and emotional undereating (p>0.05) also emotional overeating and emotional undereating with diet quality (p>0.05). The results of the analysis relationship between stress levels and diet quality showed a negative correlation (p=0.000; r=-0.479). In addition, a positive correlation was found between stress levels with energy, protein, and fat adequacy (p<0.05) also emotional overeating with energy, protein, fat, and carbohydrate intake (p<0.05). It was also found that there was a negative correlation between emotional undereating with protein and carbohydrate intake (p<0.05).