Pengaruh Snacking, Aktivitas Fisik, dan Asupan Zat Gizi terhadap Kejadian Obesitas Siswa di SDN Pondokcina 1 Depok

Abstract

Skripsi ini bertujuan menganalisis perbedaan dan pengaruh karakteristik subjek dan sosial ekonomi keluarga, kebiasaan snacking, pemilihan snack, aktivitas fisik, dan asupan zat gizi pada siswa SD antara status gizi obese dan normal. Penelitian ini menggunakan desain studi cross-sectional dengan jumlah subjek 60 anak. Data kebiasaan snacking diukur menggunakan kuesioner Semi Quantitative Food Frequency Questionnaire, pemilihan snack menggunakan Food Choices Questionnaire, aktivitas fisik dan asupan makanan menggunakan recall 2x24 jam. Hasil menunjukkan perbedaan signifikan (p<0,05) pada nilai tengah frekuensi snacking, jenis snack camilan, aktivitas fisik weekday, tingkat kecukupan zat gizi energi, protein, lemak, dan karbohidrat, serta nilai tengah asupan serat antara subjek normal dan obese. Tidak terdapat perbedaan signifikan (p>0,05) jenis snack minuman dan makanan sepinggan, kategori frekuensi snacking, faktor pemilihan snack, dan tingkat kecukupan serat. Faktor yang memengaruhi kejadian obesitas, yaitu tingkat kecukupan karbohidrat (OR=6,14). Tingkat kecukupan karbohidrat yang berlebih menyebabkan obesitas.

The purpose of this thesis was to analyze the differences and effects between subject and family socioeconomic characteristics, snacking habits, snack selection, physical activity, and fiber intake in elementary school students on obese and normal nutritional status. This study used a cross-sectional study design with a total of 60 children. The data of snacking habits were measured using the Semi Quantitative Food Frequency Questionnaire, snack preferences using the Food Choices Questionnaire, physical activity and food intake using 2x24 hour recall. The results showed significant differences (p<0.05) in the median values of snacking frequency, types of snacks, weekday physical activity, nutrition adequacy levels of energy, protein, fat, and carbohydrates, as well as the median values of fiber intake between normal and obese subjects. There were no significant differences (p>0.05) in the types of beverage and one dish meal, snacking frequency categories, snack preference factors, and fiber adequacy levels. The factor that affected the occurrence of obesity was the level of carbohydrate adequacy (OR=6.14). Excessive carbohydrate adequacy level can cause obesity.