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Emotional eating, snacking behavior and nutritional status among adolescents Yulia Rachmawati; Sapja Anantanyu; Kusnandar Kusnandar
International Journal of Public Health Science (IJPHS) Vol 8, No 4: December 2019
Publisher : Intelektual Pustaka Media Utama

The tendency to eat in response to stress known as emotional eating (EmE). Individuals with EmE usually has been change their dietary pattern towards more unhealthy snacking which contribute to overweight. This study aims to examine the interrelationship between EmE, snacking behavior and nutritional status among adolescents. This was an analytic observational with a cross sectional design study. It was conducted in Surakarta, on August 2019. Total 140 adolescents aged 14-17 years were selected. The data ofEmE were measured by Emotional Eater Questionnaire (EEQ), data of snacking behaviour measured by food frequencies questionnaire (FFQ),and BMI were measured using weight scale and microtoice. Data wereanalyzed by descriptive, bivariate and binary logistic using SPSS v.23. There was significantly difference of EmE and snacking behavior in underweight, normal, and overweight adolescents. We found that underweight (4.17±3.16) and normal individuals (4.97±4.19) were not an emotional eater, and less sweet snacks and sweet drinks consumption while overweight individuals were an emotional eater (14.26±6.04) and eat more sweet snacks, and sweet drinks (p<0.001) during negative emotional states. It was shown that emotional eating and snacking behavior were found higher in overweight than underweight and normal individuals.

Edukasi Penerapan Gizi Seimbang dalam Isi Piringku dan Praktik Pemenuhan Gizi Seimbang Menu Sarapan Pagi Siswa dan Siswi Kelas Iv.A Sd Al Irsyad Perumnas Kota Sorong pada Masa Pandemi Covid-19 La Supu; Yulia Rachmawati
Jurnal Kreativitas Pengabdian Kepada Masyarakat (PKM) Vol 6, No 2 (2023): Volume 6 No 2 Februari 2023
Publisher : Universitas Malahayati Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/jkpm.v6i2.8462

ABSTRAK Pada Masa Pandemi Covid-19” World Health Organization (WHO) pada Januari 2020, menyatakan penyakit coronavirus 2019 (COVID-19) sebagai darurat kesehatan masyarakat yang merupakan tantangan, dan ancaman yang belum pernah terjadi sebelumnya. Hal ini berkaitan dengan penurunan fungsi kekebalan tubuh yang terjadi secara pada kelompok lansia. Untuk meminimalkan infeksi pada populasi yang sangat rentan, Centers for Disease Control (CDC) merekomendasikan setiap individu untuk tetap di rumah dan melakukan isolasi diri, sering mencuci tangan dan menghindari semua perjalanan yang tidak penting. Dari hasil pengabdian 28 siswa-siswi yang hadir dalam kegiatan PKM tahap I Tim melakukan Edukasi di dahului dengan melakukan Pree Test gizi seimbang dalam isi piringku menggunakan lembaran kuesioner hasil jawaban Pree Test sebagai berikut : yang menjawab benar sebanyak = 56,0% dan Yang menjawab salah adalah = 44,0% Dalam kegiatan tahap ke II evaluasi Menu gizi seimbang dalam isi piringku dengan melakukan observasi secara visual membuktikan bahwa dari 30 siswa-siswi terjadi peningkatan dalam membawa menu makanan dalam isi piringku dari hasil jawaban Post: yang menjawab benar sebanyak = 73,3,% dan Yang menjawab salah adalah = 26,7% Berdasarkan hasil evaluasi secara visual menu makanan yang dibawa oleh siswa - siswi pada tanggal 20 Agustus 2022 membuktikan bahwa 95% sudah memenuhi gizi seimbang dalam isi pringku sebaliknya ada 15% menu makanan yang dibawa oleh siswa - siswi kurang memenuhi prasarat gizi seimbang dalam isi piringku. Kata Kunci: Gizi, Edukasi, Covid-19 ABSTRACT During the Covid-19 Pandemic” the World Health Organization (WHO) in January 2020, declared coronavirus disease 2019 (COVID-19) a public health emergency which was a challenge, and an unprecedented threat. This is related to the decrease in immune function that occurs in the elderly group. To minimize infection in highly susceptible populations, the Centers for Disease Control (CDC) recommends that individuals remain at home and self-isolate, frequently wash their hands and avoid all non-essential travel. From the results of the dedication of 28 students who attended the PKM activities stage I the Team carried out the Education which was preceded by carrying out a Pree Test for balanced nutrition on the contents of my plate using a questionnaire sheet. The results of the Pree Test answers were as follows: = 56.0% who answered correctly and those who answered wrong is = 44.0% In the second phase of the evaluation of the balanced nutrition menu in my plate by making visual observations it proves that our 30 students there have been an increase in carrying the food menu in my plate from the results of Post answers 73.3% and those who answered incorrectly 26.7% Based on the results of a visual evaluation of the food menu brought by the students on August 20, 2022, it proved that 95% had fulfilled balanced nutrition in the contents of my dishes, on the other hand, there was 15% of the food menu brought by the students did not meet the requirements of balanced nutrition in my plate. Keywords: Nutrition, Education, Covid-19

Daya Terima Cookies Tepung Ubi Jalar Ungu dengan Kacang Kedelai Sebagai Makanan Darurat Yulia Rachmawati; Rahma Ibrahim Rumatupa; Dewi Intan Purnama
JGK:Jurnal Gizi dan Kesehatan Vol 2 No 1 Juni (2022): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (194.619 KB)

Latar belakang: Kota Sorong terletak di wilayah patahan aktif di Indonesia sehingga sering mengalami gempa bumi. Cookies berbahan pangan lokal menjadi pilihan makanan darurat yang praktis saat bencana. Kandungan antioksidan pada ubi jalar ungu (Djaeni et al., 2017) dan kacang kedelai dengan protein nabati 39% dapat memenuhi kebutuhan gizi. Tujuan; untuk mengetahui daya terima cookies ubi jalar ungu penambahan kacang kedelai sebagai makanan darurat di Kota Sorong Papua Barat. Metode: jenis penelitian menggunakan eksperimen rancangan acak lengkap (RAL). Bahan utama menggunakan tepung ubi jalar ungu dan kacang kedelai. Sampel dibuat menjadi 3 formula cookies. Produk di analisis uji daya terima kepada panelis agak terlatih berjumlah 30 orang. Hasil: penelitian ini belum signifikan ada perbedaan secara uji statistik. Namun, melalui deskriptif uji sensorik daya terima cookies P3 (80 gram tepung ubi jalar ungu dengan 20 gram kacang kedelai) dari segi warna, tekstur, aroma, dan rasa, serta secara overall menjadi cookies yang disuka dan sangat suka. Kesimpulan: daya terima pada cookies P3 cenderung disukai. Saran: Perlu dilakukan penelitian lanjutan dengan menyamakan komposisi tepung terigu dan uji daya simpan agar diperoleh produk yang tepat sebagai makanan darurat.

UTILIZATION OF SWEET POTATO DODOL AS ADDITIONAL FOOD FOR ELEMENTARY SCHOOL WITH MALNUTRITION CHILDREN'S Mustamir Kamaruddin; Yulia Rachmawati
GEMA KESEHATAN Vol. 14 No. 2 (2022): Desember 2022
Publisher : POLTEKKES KEMENKES JAYAPURA

Show Abstract | Download Original | Original Source | Check in Google Scholar

The successful development of a nation is influenced by quality human resources, namely human resources, which are physically demanding, mentally strong, in excellent health, and have a good level of achievement. The development and training of exceptional quality human resources start early when they are school-age. Based on the 2018 Riskesdas, the prevalence of wasting in Sorong City is 10.7%, which means it is above the national average majority. School-age children are in a period of transition from children to adults. There is mental, physical, and emotional growth that is quite fast at this time. Providing Supplemental Food for School Children is a program to restore the nutritional intake of students in elementary schools. Apart from improving nutrition, this program is also helpful for introducing children to healthy and nutritious food. The research was conducted in 2 elementary schools in Sorong City from July to November 2021. The study aimed to analyze the effect of giving purple sweet potato dodol on weight gain in malnourished children. Malnourished children were obtained through screening in 2 schools. The study used a quasi-experimental design using the Pretest-Posttest Control Group Design. The sample was 30 malnourished children who were divided into an experimental group and a control group. The sampling technique is accidental sampling. Data collection was carried out by measuring body weight using digital scales. The statistical test uses the independent sample t-test. The results showed that giving purple sweet potato dodol as much as 100 grams/day/child increased the weight of malnourished children. Purple sweet potato dodol of 100 gr/day/child is recommended as a supplementary food for malnourished children with consideration of its acceptability and good nutritional value. Socialization of functional food as a basic ingredient in increasing the weight of children with undernourished status must be encouraged. Keywords: Dodol, Malnutrition, Purple Sweet Potato, Supplementary Food Weight

Edukasi Remaja Sadar Gizi di SMAIT Peradaban Al Izzah Kota Sorong Yulia Rachmawati; Kiky Kartika
Jurnal Kreativitas Pengabdian Kepada Masyarakat (PKM) Vol 7, No 3 (2024): Volume 7 No 3 2024
Publisher : Universitas Malahayati Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/jkpm.v7i3.13180

ABSTRAK Prevalensi status gizi remaja 16-18 tahun di Provinsi Papua Barat yaitu sangat kurus dan kurus 8,7%, gemuk dan obesitas 14,7%, serta sangat pendek dan pendek 35,2%. Masalah gizi tersebut tersebar di wilayah kerja Puskesmas Malaimsimsa Kota Sorong salah satunya di SMAIT Peradaban Al Izzah Kota Sorong. Kondisi ini terkait dengan asupan gizi tidak optimal dan masih terbatasnya kegiatan penanggulangan pada remaja. Kegiatan pengabdiaan kepada mayarakat bertujuan untuk meningkatkan pemahaman tentang gizi dan kesadaran untuk memantau berat badan serta status gizinya secara mandiri. Pengabdian kepada Masyarakat dilaksanakan melalui 2 tahap dalam bentuk penyuluhan dan praktik dengan melibatkan mitra sasaran secara aktif. Hasil evaluasi post-test I (skor 88,4) dan post-test II (skor 91,3) menunjukan peningkatan pengetahuan setelah dilakukan edukasi dibandingkan sebelumnya dilihat dari hasil pre-test (skor 72,6). Pemberian edukasi mampu menambah pegetahuan remaja tentang gizi. Media dibaca kembali ketika remaja pulang setelah diberikan penyuluhan berhasil meningkatkan lagi pengetahuan pada remaja. Kata Kunci: Edukasi, Remaja, Sadar Gizi, Pemantauan Berat Badan, Status Gizi ABSTRACT The prevalence of nutritional status of adolescents 16-18 years old in West Papua Province is very thin and thin 8.7%, fat and obese 14.7%, and very short and short 35.2%. The nutritional problems are spread in the working area of Puskesmas Malaimsimsa Sorong City, one of which is at SMAIT Peradaban Al Izzah Sorong City. This condition is related to non-optimal nutritional intake and limited prevention activities for adolescents. Community service activities aim to increase understanding of nutrition and awareness to monitor body weight and nutritional status independently. Community service is carried out through 2 stages in the form of counseling and practice by actively involving target partners. The evaluation results of post-test I (score 88.4) and post-test II (score 91.3) showed an increase in knowledge after education compared to the pre-test results (score 72.6). Providing education can increase adolescents' knowledge about nutrition. Media read back when adolescents go home after being given counseling succeeded in increasing knowledge in adolescents again. Keywords: Education, Adolescents, Nutrition Awareness, Weight Monitoring, Nutritional Status

Pengaruh Riwayat Berat Badan Lebih Dan Tempat Tinggal Terhadap Status Gizi Yulia Rachmawati; Sriyanti Sriyanti
Jurnal Bahana Kesehatan Masyarakat (Bahana of Journal Public Health) Vol 8 No 1 (2024): Jurnal Bahana Kesehatan Masyarakat (Bahana of Journal Public Health)
Publisher : Poltekkes Kemenkes Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35910/jbkm.v8i1.723

Background : Adolescents are a group that is vulnerable to nutritional problems. Overnourished adolescents are at risk of becoming overnourished in adulthood and are a risk factor for degenerative diseases with high morbidity and mortality. Methods: This study used a cross-sectional design to analyze the effect of history of overweight and residence on nutritional status at SMAIT Peradaban Al Izzah Sorong City. The study was conducted from March to July 2022 with a sample of 76 students. The sampling technique used pursposive sampling. The statistical analysis used was chi-square Results: The results of statistical tests in this study showed that there was an effect of history of overweight (p=0.032) and residence (p-0.043) on nutritional status. Conclusion : The conclusion of this study is that there is an influence of history of overweight and residence on nutritional status. Keywords : Overweight, Residence, Nutritional Status, Adolescents

Daya Terima Cookies Tepung Ubi Jalar Ungu dengan Kacang Kedelai Sebagai Makanan Darurat Yulia Rachmawati; Rahma Ibrahim Rumatupa; Dewi Intan Purnama
JGK: Jurnal Gizi dan Kesehatan Vol 2 No 1 (2022): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v2i1.1289

Latar belakang: Kota Sorong terletak di wilayah patahan aktif di Indonesia sehingga sering mengalami gempa bumi. Cookies berbahan pangan lokal menjadi pilihan makanan darurat yang praktis saat bencana. Kandungan antioksidan pada ubi jalar ungu (Djaeni et al., 2017) dan kacang kedelai dengan protein nabati 39% dapat memenuhi kebutuhan gizi. Tujuan; untuk mengetahui daya terima cookies ubi jalar ungu penambahan kacang kedelai sebagai makanan darurat di Kota Sorong Papua Barat. Metode: jenis penelitian menggunakan eksperimen rancangan acak lengkap (RAL). Bahan utama menggunakan tepung ubi jalar ungu dan kacang kedelai. Sampel dibuat menjadi 3 formula cookies. Produk di analisis uji daya terima kepada panelis agak terlatih berjumlah 30 orang. Hasil: penelitian ini belum signifikan ada perbedaan secara uji statistik. Namun, melalui deskriptif uji sensorik daya terima cookies P3 (80 gram tepung ubi jalar ungu dengan 20 gram kacang kedelai) dari segi warna, tekstur, aroma, dan rasa, serta secara overall menjadi cookies yang disuka dan sangat suka. Kesimpulan: daya terima pada cookies P3 cenderung disukai. Saran: Perlu dilakukan penelitian lanjutan dengan menyamakan komposisi tepung terigu dan uji daya simpan agar diperoleh produk yang tepat sebagai makanan darurat.

Mutu Hedonik Mie Kering Labu Kuning Modifikasi Ikan Gabus Sebagai Makanan Darurat Yulia Rachmawati; Radeny Ramdany; Siti Hadja Rumoning
JGK: Jurnal Gizi dan Kesehatan Vol 3 No 2 (2023): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v3i2.2046

Background: Papua and West Papua are categorized as regions in Indonesia with high seismicity. The most popular food in general is noodles. The content of β-carotene and fiber in noodles by adding pumpkin with cork fish modification in making dry noodles is expected to help meet food needs in disaster emergency situations. Objective: This research aims to determine the hedonic quality of color, aroma, taste, texture and overallquality of dry noodle products. Method: Experimental research design. The independent variables are dry noodles made from pumpkin modified by snakehead fish, hedonic quality. The panelists are totaling 30 people. Data processing uses SPSS 16.0. Results: Based on the results of the hedonic quality test using the hedonic method on the parameters of color, aroma, taste and texture of dried noodles, it can be seen from the whole that the treatment that was mostly chosen by panelists was in the P1 treatment with a scale of 4.0 with 50 grams of Pumpkin Porridge without cork fish. Conclusion: The hedonic quality of the three product formulations made obtained the most results chosen by panelists, namely the color of sample P1 totaling 26 people (86.7%) yellow criteria, P2 aroma totaling 11 people (36.7%) criteria not typical of pumpkin, P2 taste totaling 18 people (60.0%) criteria not sweet, P1 and P2 texture totaling 15 people (50.0%) chewy criteria, and P2 overall totaling 25 people (83.3%) good criteria.

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