Hubungan Food Skill dan Cooking Skill dengan Kualitas Diet pada Siswa Sekolah Menengah Atas Kota Bogor

Abstract

Permasalahan gizi pada remaja masih menjadi perhatian karena meningkatnya prevalensi gizi lebih dan obesitas akibat perubahan pola konsumsi pangan. Pada masa remaja, individu mulai memiliki kemandirian dalam menentukan pilihan makanan sehingga food skill dan cooking skill berperan penting dalam mendukung perilaku makan sehat. Penelitian ini bertujuan menganalisis hubungan food skill dan cooking skill dengan kualitas diet pada siswa SMA di Kota Bogor. Penelitian menggunakan desain cross-sectional dengan teknik cluster random sampling pada 126 siswa SMA Negeri di Kota Bogor. Data food skill dan cooking skill diperoleh menggunakan kuesioner hasil adaptasi penelitian sebelumnya, sedangkan kualitas diet diukur menggunakan Healthy Eating Index (HEI)-2015 berdasarkan food recall 2×24 jam. Analisis data menggunakan uji Spearman Rank Correlation dan Chi-square (p<0,05). Sebagian besar subjek memiliki food skill kategori sedang (65%) dengan rata-rata skor 3,49±0,53 dan cooking skill kategori sedang (66%) dengan rata-rata skor 3,34±0,64. Rata-rata skor HEI-2015 sebesar 55,92±8,97 dengan mayoritas subjek berada pada kategori perlu perbaikan (74%). Food skill berhubungan positif dengan cooking skill (r=0,575; p<0,001). Selain itu, food skill (r=0,255; p=0,004) dan cooking skill (r=0,232; p=0,009) berhubungan positif dengan kualitas diet. Remaja dengan food skill dan cooking skill yang lebih baik cenderung memiliki kualitas diet yang lebih baik.

Nutritional problems among adolescents remain a public health concern due to the increasing prevalence of overweight and obesity associated with changes in dietary patterns. As adolescents become more independent in making food choices, food skills and cooking skills play an important role in supporting diet quality. This study aimed to analyze the relationship between food skills, cooking skills, and diet quality among high school students in Bogor City. A cross-sectional study with cluster random sampling was conducted among 126 public high school students. Food skills and cooking skills were assessed using am adapted questionnaire from previous study, while diet quality was measured using the Healthy Eating Index (HEI)-2015 based on two 24-hour dietary recalls. Data were analyzed using Spearman Rank Correlation and Chi-square tests (p<0.05). Most subjects had moderate food skills (65%; mean 3.49±0.53) and moderate cooking skills (66%; mean 3.34±0.64). The mean HEI-2015 score was 55.92±8.97, with 74% of subjects classified as “needs improvement.” Food skills were positively associated with cooking skills (r=0.575; p<0.001). In addition, food skills (r=0.255; p=0.004) and cooking skills (r=0.232; p=0.009) were positively associated with diet quality. Adolescents with better food skills and cooking skills tended to have better diet quality.