Skripsi

HUBUNGAN TINGKAT STRESS DAN POLA MAKAN TERHADAP STATUS GIZI MAHASISWATINGKAT AKHIR PROGRAM STUDI GIZI FAKULTAS KESEHATAN MASYARAKAT UNIVERSITAS SRIWIJAYA

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Penilaian

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Final year students are students who are vulnerable to experiencing stress due to the heavier pressure they are given, having to graduate on time, and the burden of final assignments. There are several ways that are usually used as a method of coping with stress, one of which is by eating. Eating as stress coping means consuming not because you feel hungry, but to satisfy your desires because you are unable to withstand the burden that is happening or what is called emotional eating. Emotional eating usually has a negative impact on nutritional status and eating patterns, including more nutritional status and less nutritional status as well as eating patterns which will result in good or bad eating patterns. Eating patterns show how to fulfill a person's nutritional needs, which are manifested in the form of consumption of types of food, amount of food, and frequency of eating. This study aims to determine the relationship between stress levels and eating patterns on the nutritional status of final year students of the nutrition study program, Faculty of Public Health, Sriwijaya University. This research uses an analytical observational method with a cross-sectional approach, and is a quantitative research with a research sample of 82 final year students taken using purposive sampling. The results of this study found that as many as 30.5% of students were over-nourished, and 20.7% were under-nourished, as many as 72% of students were with moderate stress, and as many as 80.5% of students with insufficient intake, 20.7% of students consumed this type of food. which is not diverse, 82.9% of students have poor eating frequency. The results of the study showed that there was no significant relationship between stress levels (p=0.707), food intake (p=0.694), and eating frequency on nutritional status (p=0.694). However, there is a significant relationship between the diversity of food types and nutritional status in final year students (p=0.0001). Suggestions for future researchers are that the validity of the sq-ffq questionnaire uses recall with a ratio of 10% of respondents.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2407001537	T137597	T1375972024	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

-

Call Number

T1375972024

Publisher

Inderalaya : Prodi Gizi, Fakultas Kesehatan Masyarakat Universitas Sriwijaya., 2023

Collation

xii, 77 hlm.; Ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

612.307

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

Prodi Gizi
Nutrisi, Ilmu Gizi

Specific Detail Info

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Statement of Responsibility

SEPTA

Other version/related

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