Nutritional Value of Canteen Menus and Dietary Habits and Intakes of University Students in Indonesia (original) (raw)
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International Journal of Nutrition and Food Sciences
One of the services that a college or university offers to her students is food service. The school canteen can serve as an avenue for developing proper food habits, supporting nutrition education and observing table etiquette. The school canteen can also help reduce nutritional problems by offering and promoting a good selection of economical but nutritious, palatable and sanitary foods. The purpose of this study is to determine the nutritional qualities of the foods regularly sold and consumed by the students and employees at the school canteens. Ten snack items were subjected to analysis to determine their calorie and nutritive values. The study revealed that most of the snack foods do not meet at least one-fifth of the recommended energy and nutrient intake (RENI) for adolescents ages 16 to 18 years for calories, proteins, thiamin, riboflavin, niacin, calcium and iron. It is suggested that regular evaluation of nutritional qualities of food be conducted to ensure the consumption of wholesome food leading to improved health and well-being.
Current Nutrition & Food Science
Background: Along with the shift in consumption patterns of carbohydrate staple foods in Indonesia, many communities are abandoning local traditional foods such as tubers and sago and turning to white rice. Objective: Considering the rise of modern living patterns that are loved by teenagers and young adults, the researchers aimed to identify the basic food consumption patterns of adolescents and young people in Indonesia and the factors that influence them. Methods: The subjects involved in this study were 108 Universitas Gadjah Mada students representing various regions and tribes in Indonesia. The proportion of each part of Indonesia was determined by the proportionate stratified random sampling technique, while the research subjects were selected by purposive sampling. Subjects were interviewed using the semi-quantitative food frequency questionnaire (SQ-FFQ). Data on knowledge factors related to nutrition and perceptions were obtained using a separate questionnaire. Results: Th...
The Nutritional Habits of College Students: A Study of Wiawso College of Education
Nana Akua Osei.; EAS J Nutr Food Sci; Vol-2, Iss-5 (Sep-Oct, 2020): 265-268, 2020
A lot of research has been done on food service satisfaction on college campuses; however the purpose of this study is to investigate the nutritional habits of college students in relationship to healthy eating. The study is a qualitative research and 150 students were randomly interviewed with an interview guide. From the data collected, the researcher was able to draw the following conclusions from the environment studied; the restricted environment had a lot of influence in their choice of meals. The choice of meals was mainly motivated by price, nutritional value and taste. In summary, although the students were limited in variety, majority (90%) of them had preference for diets prepared from the three functional food groups, which the researcher considered healthy.
INFLUENCE OF DIETARY PATTERNS ON NUTRITIONAL STATUS AMONG FEMALE STUDENTS IN MASENO UNIVERITY
Mark, Alice, 2014
Life in the university involves both academic and social learning for students who are from different social, economic and ethnical backgrounds hence a change of environment which can impact on personality, attitudes and behavior of the students. This may be extended to the feeding habits and eventually to nutritional status of the students Students may make poor choices which may affect their nutritional status as they join university and this may continue throughout their campus life (Cruz, 2000; Isa & Masuri, 2011). University being a multicultural society, differences in foods habits is evident and this has been influenced by factor like acculturation, students’ class schedules, peer pressure etc. In these situations, their nutritional status can be impacted since one cannot tell if they are well nourished or not. Therefore the purpose of this study was to establish the dietary patterns among female students and how it influences their nutritional status in Maseno University. The study was conducted within Maseno University using a cross sectional study design targeting female students residing within university hostels with a sample size of 74 female students using cluster random sampling procedure from a total estimate of 4600 female students. Data collection tool was a self-structured questionnaire. Data analysis was done using descriptive and inferential statistics. The results shows that 33.8% of respondents indicated that they took two meals per day, 63.5% took three meals and 2.7% took four meals per day during the working day. While, during weekends 1.4% took one meals per day, 23% took two meals, 62.2% took three meals, 12.2% took four meals and 1.4% took five meals per day.Majority of respondents’ dietary intake were affected by lack of money (47.3%), while lack of food items represented 35.1% while availability of fast foods had the least effect with a representation of 17.6%. More than half of the respondents indicated that the foods available do not meet their nutritional benefit.The established dietary patterns and nutritional status of female students in Maseno university community was important as it can be used in designing and initiating nutrition awareness programs to enlighten other students and entire community on nutrition, dietary patterns and it influences on their nutrition status. Also it will be a base for further research on dietary patterns, nutritional status or gaps of knowledge in this study in other universities within Kenya and entire world.
Macronutrient Intake at Student Breakfast at SD Negeri 76 Manado, Indonesia
Archives of The Medicine and Case Reports
Breakfast is food eaten before or near the start of daily activities, no less than two hours after waking up, usually no later than 10.00 and increases calorie intake by around 20-35% of the body's daily needs. Macronutrients are chemical bonds designed for the body to carry out its functions, namely producing energy, building and maintaining tissue, and regulating life processes. Macronutrients include carbohydrates or energy, fat, and protein. This type of research is quantitative descriptive, which was carried out using a cross-sectional method. The sample in this study was class 4 and class 5, totaling 60 people. Data collection was obtained from the results of breakfast recall interviews using a recall form. The results of the study showed that the majority of school children's protein intake category was 43 people (71.7%) poor and 17 people (28.3%) good. For the fat intake category, school children were grouped at less than 56 people (93.3%) and good at 4 people (6.7%)...
International Journal of Public Health Science (IJPHS), 2022
The study aimed to determine trend of Indonesian local food consumption and its association with body mass index (BMI) among female university students. It was cross-sectional study that involved 217 Indonesian female university students (18-25 years old) in April-May 2021 using conventional sampling by a self-administered online questionnaire in Malang City, East Java, Indonesia. Sociodemographic and dietary habits were collected along with body BMI data. Descriptive and Ordinal Logistic Regression were applied to analyze the data. The results showed the average BMI of 217 participants was 21.28+3.30 kg/m2. From 167 local Indonesian food that were identified, local cuisine with high carbohydrates and sugar such as fried noodles, meatballs, mixed vegetable soup, biscuits/pastry, fritters with topping, and iced milk tea with topping had a positive impact on overnutrition. Interestingly, chicken porridge had an inverse association with overnutrition. The ordinal regression results depicted the length of stay in study area had a significant association with BMI. However, meal frequency and snack time consumption also affected BMI. The preferred highcarbohydrate food is significantly associated with overnutrition (p<0.05). It is crucial to adjust nutritional education and people's food menu in reducing high-carbohydrate and sugar food to provide healthy food for university students.
Nutrition Knowledge Determinants among Undergraduate Students in Selected University in Jakarta
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Malnutrition problem (under and over nutrition), known as the double burden of malnutrition, was a growing concern in developing countries, including Indonesia. The 2018 Indonesia Basic Health Survey noted a substantial increase in the proportion of these nutritional impairments. As a fundamental factor of malnutrition, nutritional knowledge was expected to be occupied not only by vulnerable groups. A transitional age group like youth, in this case undergraduate students, should also be on the radar since they carried a risk of malnutrition from adolescence into adulthood. This study aimed to assess the nutritional knowledge determinants among undergraduate students in Jakarta. This cross-sectional study was conducted among undergraduate students in Universitas Pembangunan Nasional Veteran Jakarta. The nutritional knowledge regarding the Indonesian Guideline for Balance Diet, as well as participants’ characteristics questionnaire, was self-administered online by 235 participants usi...
Dietary Intake Among Junior High School Students in Tomohon City, Indonesia
Journal of the Academy of Nutrition and Dietetics, 2018
Background: Like other countries, obesity in Indonesia is raising, both among children and adult. In 2013, while national obesity prevalence was 2.7%, Tomohon City's was 10.4% for junior high school age group (13-15 years). This study aimed to describe at-school and outside-school dietary intake among junior high schoolers in Tomohon, North Sulawesi, which is critical issue related to obesity. We also compared the dietary intake between overweight/ obese and other students. Methods: We randomly selected 8 schools in Tomohon by cluster sampling. Total of 872 students accomplished anthropometry and questionnaire, including food frequency questionnaire (FFQ).
International Journal of Food Sciences and Nutrition, 2003
The aim of this study was to evaluate daily menus at students' restaurants and to report dietary habits and other health-related behaviour of Croatian university students (n 0/2075) according to gender. A specially designed selfadministered questionnaire was used. One hundred and twenty daily menus were chosen by random sampling, and the nutritive value was calculated using food composition tables. Daily menus on average provide an adequate amount of energy, protein and most micronutrients: 88.2% of daily menus provide a balanced intake of protein, fat and carbohydrates, 22.5% of daily menus provide more than 300 mg of cholesterol, and 58.8% have more than 25 g dietary fibre. On average, students had 2.4 meals and 1.3 snacks per day. Breakfast was the most often skipped meal. Red meat, cereals and fast food were consumed more often by males (P B/0.05). Low-fat dairy products, whole grain products and breakfast cereals were consumed more often by females (P B/0.05). The most common choice for snacks was fruit. Males exercised more than females (4.4 h/week versus 1.6 h/week; P B/0.05). A higher percentage of females (29.8%) than males (17.2%) smoked cigarettes. For alcohol consumption it was vice versa: 88.9 and 84.8% of males and females, respectively. A total of 80.4% of students were well nourished. This study showed that meals offered at students' restaurants are adequate. Dietary and other health-related behaviour differed according to gender. Clustering of some behaviours was observed. 474 I. Colić Barić et al.
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A survey regarding dietary intake and physical lifestyle among Residential College Students was conducted in Universiti Kebangsaan Malaysia (UKM). The objectives of study were to determine and evaluate student’s dietary intake and physical lifestyle in the campus which focus to Ungku Omar Residential College, one of the 12 Residential Colleges in UKM. This study was used experimental research design where 100 students (10 percent of population) have been selected randomly through their quotas of race and gender. The results show that the dietary intake of macronutrient carbohydrate, fat and protein taken by the majority of the students (≥50%) have been met the satisfied level as suggested by The Malaysian Food Pyramid Guideline. However, 35-57 percents of student were consuming high calories and high fat food diet. Based on the data obtained, there are relationship between the pattern of students’ dietary intake and quality of services and food inside the campus. According to the st...