Hubungan Literasi Gizi dan Persepsi terhadap Ultra-Processed Food antara Mahasiswa Gizi dan Non Gizi IPB University

Abstract

Peningkatan konsumsi ultra-processed food (UPF) di kalangan mahasiswa menuntut adanya pemahaman yang baik mengenai konsep UPF dan kemampuan menerapkan literasi gizi dalam memilih pangan yang lebih sehat. Penelitian ini bertujuan menganalisis hubungan literasi gizi dan pangan dengan pengetahuan terhadap UPF serta membandingkan persepsi, pengetahuan, dan literasi gizi antara mahasiswa Gizi dan Ilmu dan Teknologi Pangan (ITP) IPB University. Penelitian menggunakan desain cross-sectional comparative study dengan teknik stratified random sampling pada 100 mahasiswa semester akhir, terdiri atas 40 mahasiswa Gizi dan 60 mahasiswa ITP. Literasi gizi dan pangan diukur menggunakan Food Literacy Behavioral Checklist, sedangkan persepsi dan pengetahuan UPF diukur menggunakan Consumers’ Understanding of Ultra-Processed Foods Questionnaire. Data dianalisis secara deskriptif, uji Z, Mann–Whitney, dan korelasi Spearman. Hasil penelitian menunjukkan tidak terdapat perbedaan signifikan pada tingkat literasi gizi dan pangan maupun persepsi UPF antara kedua kelompok (p>0,05). Sebaliknya, pengetahuan total mengenai UPF berbeda signifikan (p=0,026), dengan mahasiswa Gizi memiliki proporsi pengetahuan baik yang lebih tinggi dibandingkan mahasiswa ITP. Literasi gizi dan pangan juga berhubungan positif dengan pengetahuan UPF (r=0,238; p=0,017). Temuan ini menunjukkan bahwa peningkatan literasi gizi dan pangan berpotensi memperbaiki pemahaman mahasiswa terhadap UPF sehingga dapat mendukung pengambilan keputusan pangan yang lebih sehat.

The rise in consumption of ultra-processed foods (UPFs) among college students calls for a solid understanding of the concept of UPFs and the ability to apply nutritional literacy when choosing healthier foods. This study aims to analyze the relationship between nutritional and food literacy and knowledge of UPFs, as well as to compare perceptions, knowledge, and nutritional literacy among Nutrition and Food Science and Technology (ITP) students at IPB University. The study employed a cross-sectional comparative design with stratified random sampling of 100 final-semester students, comprising 40 Nutrition students and 60 Food Science and Technology (ITP) students. Nutrition and food literacy were measured using the Food Literacy Behavioral Checklist, while perceptions and knowledge of UPF were assessed using the Consumers’ Understanding of Ultra-Processed Foods Questionnaire. Data were analyzed using descriptive statistics, Z-tests, Mann–Whitney tests, and Spearman’s correlation. The results showed no significant differences in the levels of nutrition and food literacy or in perceptions of UPF between the two groups (p > 0.05). Conversely, total knowledge regarding UPF differed significantly (p=0.026), with Nutrition students having a higher proportion of “good” knowledge compared to ITP students. Nutrition and food literacy were also positively correlated with knowledge of UPF (r=0.238; p=0.017).