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All Journal Journal of Nutrition Explorations
Nuning Marina Pengge
Politeknik Kesehatan Kementrian Kesehatan Surabaya

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The Relationship between Nutrition Knowledge Level and Diet with the Incidence of Chronic Energy Deficiency (CED) in Adolescent Girls at MTsN 3 Surabaya Herlina Dwi Agustina; Luthfi Rusyadi; Nuning Marina Pengge; 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.v3i6.619

Abstract

Chronic Energy Deficiency (CED) in adolescent girls is characterized by long-term low energy intake that impacts growth and reproductive health. This study aims to analyze the relationship between the level of nutritional knowledge and diet and the incidence of CED in adolescent girls in MTsN 3 Surabaya. The design of this study is an observational analysis with a cross-sectional approach involving 60 respondents, selected using proportional random sampling techniques. Data were collected through nutritional knowledge questionnaires, diet recall, and Upper Arm Circumference measurements. The results showed that most of the respondents had a level of nutritional knowledge in the category of adequate (61.7%) and poor diet (83.3%). As many as 46.7% of respondents experienced CED. The Chi-Square test showed a significant relationship between the level of nutritional knowledge and the incidence of CED (p = 0.003), as well as between diet and the incidence of CED (p = 0.001). It can be concluded that the level of nutritional knowledge and diet has a significant effect on the incidence of CED in adolescent girls. Therefore, educational efforts and improvement of consumption patterns are needed to prevent CED from adolescence.
Description of Knowledge, Attitude, and Hygiene Sanitation Behavior among Food Handlers at “PJ” Catering, Surabaya Fadila Briliyana; Mujayanto Mujayanto; Inne Soesanti; Nuning Marina Pengge
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.v3i6.630

Abstract

Hygiene and sanitation are essential to ensuring food safety, particularly in the catering industry. The knowledge, attitudes, and practices (KAP) of food handlers significantly influence the quality and safety of food served. A preliminary study at “PJ” Catering Surabaya found that while food handlers had generally good knowledge, their attitudes and practices remained suboptimal. This gap between knowledge and practice is critical, as it increases the risk of food contamination, threatens consumer health, and can undermine trust in catering services. This study aimed to assess the hygiene and sanitation-related KAP of food handlers during food processing. A descriptive cross-sectional design was used, involving all seven food handlers through total sampling. Knowledge and attitudes were measured using structured questionnaires, and practices were observed directly. Data were analyzed descriptively using frequency distribution. Results showed that 71.4% of respondents had good knowledge and 71.4% had good attitudes. However, practices in ingredient selection, storage, and food serving were only sufficient (42.85–57.15%). These findings emphasize the need for continuous training and regular supervision to improve hygiene and sanitation practices. Strengthening these aspects is essential to ensuring consistent food safety, maintaining service quality, and protecting consumer health in catering operations.
Co-Authors Dian Shofiya Fadila Briliyana Herlina Dwi Agustina Inne Soesanti Luthfi Rusyadi Mujayanto Mujayanto