Hubungan Tingkat Stres, Emotional Eating, dan Pengetahuan Gizi dengan Konsumsi Makanan Cepat Saji Mahasiswa IPB

Abstract

Penelitian ini bertujuan untuk menganalisis hubungan tingkat stres, emotional eating, dan pengetahuan gizi dengan konsumsi makanan cepat saji pada mahasiswa gizi dan non gizi di IPB. Penelitian ini menggunakan desain cross sectional dan melibatkan 30 mahasiswa gizi serta 30 mahasiswa non gizi. Data karakteristik subjek, tingkat stres, emotional eating, pengetahuan gizi, dan frekuensi konsumsi makanan cepat saji dikumpulkan melalui kuesioner dan wawancara. Sebagian besar subjek berada pada tingkat stres sedang, yaitu 73,3% pada mahasiswa gizi dan 70,0% pada mahasiswa non gizi. Mayoritas mahasiswa gizi termasuk dalam kategori emotional eater (66,7%), sementara mayoritas mahasiswa non gizi termasuk dalam kategori non emotional eater (56,7%). Sebagian besar subjek memiliki pengetahuan gizi yang baik, yaitu 56,7% pada mahasiswa gizi dan 50,0% pada mahasiswa non gizi. Frekuensi konsumsi makanan cepat saji lebih tinggi pada mahasiswa gizi (37,00

This study aimed to analyze the correlation between stress levels, emotional eating, and nutritional knowledge with fast food consumption among nutrition and non-nutrition students at IPB. This cross-sectional study involved 30 nutrition students and 30 non-nutrition students. Data on subject characteristics, stress levels, emotional eating, nutritional knowledge, and frequency of fast food consumption were obtained through questionnaires and interviews. Most subjects were at a moderate stress level, with 73.3% of nutrition students and 70.0% of non-nutrition students falling into this category. The majority of nutrition students were categorized as emotional eaters (66.7%), while most non-nutrition students were categorized as non-emotional eaters (56.7%). Most subjects had good nutritional knowledge, with 56.7% of nutrition students and 50.0% of non-nutrition students in this category. Nutrition students had a higher frequency of fast food consumption (37.00