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HUBUNGAN ANTARA STATUS GIZI DENGAN PRODUKTIVITAS KERJA BAGIAN PRODUKSI PADA USAHA RUMAHAN PEMBUATAN TEMPE DI KECAMATAN MESUJI INDUK OKI

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Penilaian

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Good nutritional status and health conditions will affect physical fitness and good thinking power in doing work, workers who are supported by good nutritional status will work more actively, productively, and conscientiously at work. This study aims to determine the relationship between nutritional status and work productivity in the production department in a home-based business of making tempe in the Mesuji main sub-district of the OKI. This research is a quantitative study using an analytical study design with a cross-sectional method with a total sample of 55 respondents in Mesuji Induk Subdistrict OKI. The results of this study were respondents with normal nutritional status (41.8%), obese nutritional status (58.2%), good work productivity (36.4%), poor work productivity (63.6%) and there is a relationship between nutritional status and work productivity with p-value = 0.004 (p

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207000556	T66023	T660232022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T660232022

Publisher

Inderalaya : Prodi Kesehatan Masyarakat, Fakultas Kesehatan Masyarakat Universitas Sriwijaya., 2022

Collation

xvi, 86 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

612.307

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Kesehatan Masyarakat
Nutrisi, Ilmu Gizi

Specific Detail Info

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Statement of Responsibility

SEPTA

Other version/related

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