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All Journal Obat: Jurnal Riset Ilmu Farmasi dan Kesehatan
Mayang Marhaeno
Institut Kesehatan Helvetia
Health Professions Nursing Public Health

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Pengaruh Edukasi tentang Ultra-Processed Food (UPF) terhadap Tingkat Pengetahuan Siswa SMP Swasta Eria sebelum dan Sesudah Edukasi Sudana Fatahillah Pasaribu; Tuty Hertati Purba; Afifa Naura Harahap; Mayang Marhaeno; Indah Sari Harahap; Dika Amelia Novitri; Dewi Astuti Gulo; Tia Afira; Ratu Balqis; Miya Perbina Br Sembiring
OBAT: Jurnal Riset Ilmu Farmasi dan Kesehatan Vol. 4 No. 5 (2026): September : OBAT: Jurnal Riset Ilmu Farmasi dan Kesehatan
Publisher : Asosiasi Riset Ilmu Kesehatan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/obat.v4i5.2379

Abstract

Consumption of ultra-processed food (UPF) among adolescents has increased rapidly and may contribute to long-term health problems, such as obesity and metabolic disorders. This study aimed to analyze the effect of nutrition education on the level of knowledge among students at Eria Private Junior High School in Medan regarding UPF. The study employed a quasi-experimental design using a one-group pretest-posttest approach. Data were collected through a structured questionnaire administered before and after an interactive media-based educational intervention. The results showed an increase in the students’ mean knowledge scores after the educational intervention, with the increase being statistically significant. Education on food classification based on the degree of processing was proven effective in improving students’ understanding of UPF. This increased understanding can serve as a foundation for students to recognize and choose healthier foods while considering the health impacts of consuming ultra-processed foods. Thus, nutrition education on UPF plays an important role in improving students’ knowledge from adolescence. Nutrition education on UPF is recommended to be integrated continuously into school learning activities to support the development of healthier food choices and eating behaviors.
Co-Authors Afifa Naura Harahap Dewi Astuti Gulo Dika Amelia Novitri Indah Sari Harahap Miya Perbina Br Sembiring Ratu Balqis Sudana Fatahillah Pasaribu Tia Afira Tuty Hertati Purba