Sari, Alami Lilia (2016) Faktor-Faktor Yang Mempengaruhi Konsumsi Makanan Berisiko Yang Berpotensi Menimbulkan Hipertensi Pada Mahasiswa Gizi Dan Non Gizi Universitas Brawijaya. Sarjana thesis, Universitas Brawijaya.
Abstract
Peningkatan konsumsi makanan berisiko, termasuk didalamnya yang berpotensi menimbulkan hipertensi seperti konsumsi makanan asin jumlahnya semakin besar di Indonesia (1,7%). Pengetahuan gizi yang minim disinyalir menjadi salah satu penyebab tingginya konsumsi makanan berisiko tersebut. Adapun penyakit degeneratif yang meningkat karena konsumsi makanan berisiko antara lain hipertensi, yaitu meningkat sebesar 1,9%. Pemilihan konsumsi makanan berisiko dapat dipengaruhi oleh pengetahuan gizi. Tujuan penelitian ini adalah mengetahui faktor-faktor yang mempengaruhi konsumsi makanan berisiko yang berpotensi menimbulkan hipertensi pada mahasiswa gizi dan mahasiswa non gizi Universitas Brawijaya. Desain penelitian adalah cross sectional yang dilakukan pada 98 mahasiswa gizi semester 8 dan mahasiswa non gizi yang diambil secara acak. Hasil penelitian menunjukkan faktor-faktor yang mempengaruhi pengetahuan gizi antara lain program studi/jurusan dan semester, sedangkan faktor-faktor yang mempengaruhi konsumsi makanan berisiko yang berpotensi menimbulkan hipertensi antara lain jenis kelamin, program studi/jurusan, pengetahuan gizi, semester dan status ekonomi mahasiswa gizi dan mahasiswa non gizi Universitas Brawijaya. Terdapat perbedaan pada konsumsi makanan berisiko terhadap terjadinya hipertensi antara mahasiswa gizi dan non gizi (p= 0,000). Sehingga dapat disimpulkan pengetahuan gizi mempengaruhi konsumsi makanan berisiko terhadap terjadinya hipertensi dan terdapat perbedaan konsumsi makanan berisiko yang berpotensi menimbulkan hipertensi pada mahasiswa gizi dan non gizi.
English Abstract
Increased consumption of risky food including foods that potentially cause hypertension such as consumed increasingly larger amounts of salty food. Lack of nutritional knowledge is pointed to be one of the cause of high consumption of risky foods. Degenerative disease that has increased due to risky food consuptions include hypertension, which increased by 1.9%. Selection of risky food consumption can be influenced by nutrition knowledge. The purpose of this study was to determine factors affecting risky food consumption that potentially cause hypertension in nutrition students and non-nutrition students at Brawijaya University. The research design was cross-sectional study conducted on 98 nutrition students of 8th semester and non-nutrition students drawn randomly. Results showed the factors that affect nutrition knowledge is a study program / department and semester, whereas the factors that influence risky food consumption that potentially cause hypertension were gender, study programs / department, nutrition knowledge, semester, and economic status of nutrition students and non-nutrition students at Brawijaya University. There are significant differences in consumption of risky foods for the occurrence of hypertension between nutrition students and non-nutrition students (p = 0.000). The conclusion of this study is nutritional knowledge affect consumption of risky foods for the occurrence of hypertension, so that there are differences in consumption of risky foods for the occurrence of hypertension in nutrition students and nonnutrition students.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2016/58/ 051602477 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Kustati |
| Date Deposited: | 05 Apr 2016 09:15 |
| Last Modified: | 10 Dec 2021 02:58 |
| URI: | http://repository.ub.ac.id/id/eprint/126288 |
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