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Ani Intiyati
Politeknik Kesehatan Kementrian Kesehatan Surabaya

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Descriptive Study of Balanced Nutrition Knowledge, Eating Patterns, and Nutritional Status Among Grade X Students at State Senior High School 22 Surabaya Ghina Handayani; Ani Intiyati; Inne Soesanti; Dian Shofiya
Journal of Nutrition Explorations Vol. 3 No. 3 (2025): August
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v3i3.611

Abstract

Adolescents are prone to nutritional problems due to limited knowledge and unhealthy eating behaviors. This study aimed to describe the balanced nutrition knowledge, dietary habits, and nutritional status of Grade X students at SMA Negeri 22 Surabaya as a basis for promotive and preventive strategies. A descriptive study was conducted involving 79 students selected through proportional simple random sampling. Data were collected using a validated nutrition knowledge questionnaire, SQ-FFQ, and anthropometric measurements, then analyzed descriptively. Most participants were female (70.9%) and aged 16 years (68.4%). A total of 67.1% had good knowledge of balanced nutrition. However, only 43% had normal energy intake. Good dietary diversity was found in 35.4%, and 54.4% had adequate meal frequency. Despite this, 57% had poor overall eating patterns. In terms of nutritional status, 65.8% were within the normal range, 13.9% were undernourished, and 20.3% were overweight or obese. The findings show a gap between knowledge and practice, where good nutritional knowledge does not always translate into healthy dietary behavior. Therefore, targeted interventions are needed to improve adolescents' eating patterns and prevent future nutritional problems.
Descriptive Study: Knowledge, Attitudes, and Hygiene Sanitation Behavior of Food Handlers in Stalls Around the Health Polytechnic of the Ministry of Health Surabaya Alisa Oriana; Mujayanto Mujayanto; Taufiqurrahman Taufiqurrahman; Ani Intiyati
Journal of Nutrition Explorations Vol. 3 (2025): Spesial Issue 5th International Conference on Nutrition (ICON)
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v3i6.615

Abstract

Food handlers play an essential role in maintaining food safety and quality through the application of sanitary hygiene principles. Preliminary research showed that sanitary hygiene practices among food handlers in stalls surrounding the Health Polytechnic of the Ministry of Health Surabaya remain relatively low. This study aims to describe the knowledge, attitudes, and behaviors of food handlers regarding sanitary hygiene. A descriptive quantitative design was employed involving 20 respondents. Data were collected through questionnaires and observations, then analyzed univariately. Results showed that the majority of food handlers had moderate knowledge (50%), moderate attitudes (45%), and good behavior (65%). Factors such as age, education, and years of service were found to influence these aspects. In conclusion, most food handlers had moderate levels of knowledge and attitudes, with good hygiene behavior. Continuous education is needed to improve their understanding and practices.
Test of Acceptability and Fe Levels Pancake “Bilor” Beetroot and Moringa Leaves as a Snack to Prevent Anemia in Adolescent Girls Sisca Indah Mentari; Ani Intiyati; Nuning Marina Pengge; Mujayanto Mujayanto
Journal of Nutrition Explorations Vol. 3 (2025): Spesial Issue 5th International Conference on Nutrition (ICON)
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v3i6.618

Abstract

Iron deficiency anemia is a major health problem that occurs in adolescent girls. Prevention of anemia in adolescent girls is carried out with food innovations that are high in iron. This study aims were to determine the acceptability and content of Fe in beetroot and moringa “BILOR” pancakes as a snack to prevent anemia in adolescent girls. This type of research uses experimental research with a complete random design. There are three formulations with the addition of wheat flour:beet flour:moringa leaves flour, PB1 (85:0:0), PB2 (50:20:15), PB3 (50:25:10). A total of 2,700 grams of samples for 30 panelists were organoleptically tested using a hedonic scale and analyzed with the Kruskal Wallis test and the Mann Whitney test. Based on the results of the acceptability test on the PB1 control formulation was preferred by the panelists, while the PB3 treatment formulation with an iron content of 6.88mg was considered the best and qualified as a snack. It is hoped that the formulation of the “BILOR” pancake can be improved and developed again for better results.
Menu Variety, Macronutrient Intake, and Nutritional Status among Dormitory Students at Poltekkes Kemenkes Surabaya Intan Ramadhan; Fahmi Hafid; Ani Intiyati; Dian Shofiya
Journal of Nutrition Explorations Vol. 3 (2025): Spesial Issue 5th International Conference on Nutrition (ICON)
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v3i6.627

Abstract

This cross-sectional study aimed to analyze menu variations, macronutrient intake (energy, protein, fat, and carbohydrates), and nutritional status among students living in the Ministry of Health Polytechnic Dormitory, Surabaya. A total of 76 students were selected using proportional stratified random sampling. Data collection included a menu variation questionnaire, seven-day menu cycle observation, 2×24-hour food recall interviews, and anthropometric measurements (weight and height) to calculate Body Mass Index (BMI). Results showed that menu variation was classified as quite varied (55.3%). However, most respondents experienced deficits in energy (82.9%), fat (42.1%), and carbohydrates (98.7%), while normal protein intake was achieved by 52.6% of students. Dormitory meals contributed approximately 70% of daily energy needs, with the remaining 30% obtained from outside food purchases. Most students had a monthly allowance between IDR 500,000–IDR 1,000,000. Nutritional status assessment revealed that 56.6% were in the normal BMI category, 15.8% were underweight (wasting), and 17.1% were obese. Statistical analysis using Spearman Rank correlation indicated no significant relationship between menu variation and nutrient intake, or between nutrient intake and nutritional status (p > 0.05). These findings highlight the need for improved dormitory menu planning and nutrition education to enhance dietary adequacy and support students’ health.
Co-Authors Alisa Oriana Dian Shofiya Dian Shofiya Fahmi Hafid Ghina Handayani Inne Soesanti Intan Ramadhan Mujayanto Mujayanto Nuning Marina Pengge Sisca Indah Mentari Taufiqurrahman Taufiqurrahman