Garuda - Garba Rujukan Digital

Body Image Perception and Its Association with Food Intake among Undergraduate Students in Kuala Lumpur, Malaysia Loke Sin Mun, Christie; Rajikan, Roslee; Yahya, Hanis Mastura
Makara Journal of Health Research Vol. 26, No. 2
Publisher : UI Scholars Hub

Show Abstract | Download Original | Original Source | Check in Google Scholar

Background: Body image dissatisfaction may lead to the practice of imbalanced diet to achieve the desired body weight. This study aimed to determine the association between body image perception and food intake among undergraduate students. Methods: This cross-sectional study was conducted on the data of 155 students from three faculties located at National University of Malaysia, Kuala Lumpur. Assessments included demographic data, body mass index, Contour Drawing Rating Scale, and 3-day food records. Results: The majority of the subjects were categorized as normal weight (64.5%), and the remaining were classified as underweight (26.5%), overweight (7.7%), and obese (1.3%). Body image dissatisfaction was observed in 80.6% of men and 87.9% of women. The majority of male subjects desired a large body, and the female subjects wanted a thin body. Body image dissatisfaction differed among the body mass index categories for both genders (p < 0.05). The mean intake of energy, potassium, calcium, thiamine, folate, vitamin A, vitamin D, vitamin E, vitamin B12, vitamin K, magnesium, and copper intake among the participants was below the recommended amount. Body image dissatisfaction was negatively correlated with calorie intake (r = −0.164, p < 0.05). Conclusions: The perception of having a large body size is associated with low-calorie intake among university students. Nutrition education programs are warranted to ensure healthy and balanced eating practices in this population.

Evaluation of Food Waste in the Nutrition Installation at PKU Muhammadiyah Gamping Yogyakarta Hospital Yumna, A'ida Hana; Ulfa, Maria; Razalli, Nurul Huda; Rajikan, Roslee; Akca, Nesrin; Saygili, Meltem
Jurnal Kesehatan Lingkungan Indonesia Vol 24, No 2 (2025): Juni 2025
Publisher : Master Program of Environmental Health, Faculty of Public Health, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jkli.71214

Judul: Evaluasi Limbah Makanan di Instalasi Gizi di RS PKU Muhammadiyah Gamping Yogyakarta, IndonesiaLatar Belakang: Limbah makanan rumah sakit berdampak signifikan pada biaya operasional, keberlanjutan lingkungan, dan kualitas perawatan pasien. Limbah makanan berkontribusi terhadap jejak ekologi global dan muncul dari berbagai faktor seperti kepuasan pasien terhadap makanan, keragaman menu, dan kontrol porsi. Penelitian ini mengevaluasi limbah makanan yang dihasilkan oleh pasien rawat inap di Rumah Sakit PKU Muhammadiyah Gamping Yogyakarta dan bertujuan untuk mengidentifikasi faktor-faktor yang memengaruhi limbah makanan untuk mengembangkan strategi pengurangan yang efektif.Metode: Dengan menggunakan metodologi penelitian kuantitatif, penelitian ini difokuskan pada 50% sampel dari kapasitas tempat tidur rumah sakit, yang melibatkan 127 pasien. Data tentang limbah makanan pasien dikumpulkan melalui pengukuran langsung pada tiga interval: jumlah makanan yang disajikan, limbah yang dihasilkan di dapur, dan sisa makanan di piring pasien. Berat badan dicatat dengan cermat untuk pasien yang memenuhi syarat selama penelitian. Data yang dikumpulkan dianalisis menggunakan Statistical Package for the Social Sciences (SPSS) untuk menentukan pola konsumsi dan mengukur total limbah makanan per makanan.Hasil: Temuan penelitian mengungkapkan bahwa sebagian besar limbah makanan terjadi selama makan malam (30.643 kg), melebihi limbah selama makan siang dan sarapan. Rata-rata, 84,23 kg makanan dibuang setiap hari, dengan 75% (n=227) pasien memilih untuk tidak mengonsumsi makanan mereka. Faktor-faktor yang berkontribusi meliputi ukuran porsi yang tidak tepat, pilihan menu yang tidak menarik, dan gangguan dalam aktivitas pasien yang memengaruhi waktu makan.Simpulan: Penelitian ini menyoroti volume sampah makanan yang signifikan di antara pasien rawat inap rumah sakit, yang terutama disebabkan oleh selera makan, variasi menu, dan kualitas makanan. Temuan tersebut menekankan perlunya ukuran porsi yang dioptimalkan, penawaran menu yang beragam, dan strategi distribusi makanan yang lebih baik dalam layanan gizi rumah sakit. Peningkatan di area ini diantisipasi akan menghasilkan pengurangan sampah makanan, biaya operasional yang lebih rendah, dan mendukung inisiatif keberlanjutan lingkungan. ABSTRACTBackground: Hospital food waste significantly impacts operational costs, environmental sustainability, and patient care quality. It contributes to the global ecological footprint and arises from multifaceted factors such as patient meal satisfaction, menu diversity, and portion control. This study evaluates food waste generated by inpatients at PKU Muhammadiyah Gamping Yogyakarta Hospital and aims to identify factors influencing food waste to develop effective reduction strategies.Methods: Employing a quantitative research methodology, the study focused on a sample representing 50% of the hospital's bed capacity, involving 127 patients. Data on patient meal waste were collected through direct measurements across three intervals: the quantity of food served, waste generated in the kitchen, and food remaining on patient plates. Weights were meticulously recorded for eligible patients throughout the study. The collected data were analysed using the Statistical Package for the Social Sciences (SPSS) to determine consumption patterns and quantify total food waste per meal.Results: Findings reveal that most of the food waste occurred during dinner (30.643 kg), surpassing waste during lunch and breakfast. On average, 84.23 kg of food was discarded daily, with 75% (n=227) of patients opting not to consume their meals. Contributing factors included inappropriate portion sizes, unappealing menu selections, and interruptions in patient activities affecting mealtime.Conclusion: This research highlights a significant volume of food waste among hospital inpatients, primarily driven by appetite, menu variety, and food quality. The findings emphasise the necessity for optimised portion sizes, diversified menu offerings, and improved meal distribution strategies within hospital nutritional services. Enhancements in these areas are anticipated to yield reductions in food waste, lower operational costs, and bolster environmental sustainability initiatives.

Evaluasi Kepuasan Pasien terhadap Pelayanan Instalasi Gizi di RS PKU Muhammadiyah Gamping Yogyakarta, Indonesia: Evaluation of Patient Satisfaction with Nutrition Installation Services at PKU Muhammadiyah Gamping Hospital Yogyakarta, Indonesia Azwarjaya, Faturahman Fauzi; Ulfa, Maria; Razalli, Nurul Huda; Rajikan, Roslee; Akca, Nesrin; Saygili, Meltem
Amerta Nutrition Vol. 9 No. 3 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i3.2025.524-532

Background: PKU Muhammadiyah Gamping Hospital, Yogyakarta, recorded an estimated food waste production of around 900 kg from January to June 2024. This data highlights the significant food-related problems in healthcare facilities and underscores the need for strategies to improve patient satisfaction. Objectives: This study aims to evaluate patient satisfaction with nutritional services at PKU Muhammadiyah Gamping Hospital, Yogyakarta. Methods: This study employed a quantitative approach, utilizing a questionnaire comprising 44 questions adapted from the Schiavone and Acute Hospital Foodservice Patient Satisfaction Questionnaire (ACHFPSQ), which was analyzed using SPSS. Respondents were patients treated at PKU Muhamadiyah Gamping Hospital, Yogyakarta. Results: The average patient satisfaction with food quality based on Schiavone was 3.64±0.83, and the average patient satisfaction with food quality based on the ACHFPSQ was 3.64±0.873. The satisfaction ratings ranged from 2.38±0.862 to 4.64±0.5. The highest rating for food prepared and distributed safely and under control was 4.28±0.573, while the lowest rating for hospital food quality expectations was 2.38±0.862. According to Schiavone, the average patient satisfaction with food service was 4.12±0.596; according to the ACHFPSQ, it was 4.45±0.486. The highest score for staff who delivered food neatly and cleanly was 4.64±0.5. The lowest score for comparing current food service quality with previous care experience was 3.50±0.723. Conclusions: The research findings indicated that patients were generally satisfied with the comprehensive nutrition services. Nevertheless, some areas require enhancement, particularly in healthy menu options and food taste quality.

Food Insecurity, Quality of Life, and Diet Optimization of Low Income University Students in Selangor, Malaysia Rajikan, Roslee; Shin, Lee Hui; Abdul Hamid, Nurul Izzati; Elias, Siti Masitah
Jurnal Gizi dan Pangan Vol. 14 No. 3 (2019)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

This study aim to determine the relationship between food security with quality of life and nutritional status among low income students in a public university in Selangor, Malaysia. A cross-sectional survey was carried out on 108 low income students who were chosen by convenient sampling method. Students were interviewed using a structured questionnaire to obtain information on their sociodemographic characteristics, food security status, quality of life, anthropometric data, and dietary intake. Results showed that 69.4% of students were food insecure with 50% reported low food security and 19.4% with very low food security. For quality of life, students scored highest in social relationship domain (68.60±14.53) while lowest in physical health domain (53.87±10.42). There was no significant association between food security and quality of life, ethnic, age, family income, financial assistance, CGPA, and food expenditure (p>0.05). Majority of students (59.2%) had normal Body Mass Index (BMI), followed by 20.4% were overweight, 10.2% were obese, and 10.2% were underweight. Therewas no significant correlation between nutritional status with food security status (p>0.05). To estimate the minimum daily food expenditure to fulfil all nutrient requirements, an optimum diet model was created by using linear programming model. Result showed that the minimum price of one day menu for male and female student was USD 4.90 and USD 5.20 each. The cost was higher than their average food expenditure (USD 2.90), indicating that students in the university have to spend more money on food sold at the university cafeteria to fulfill their nutrient recommendation. Hence, relevant authorities should take appropriate initiatives so that the food insecurity problem among low income university students can be managed to improve their quality of life and nutritional status.

Household Food Insecurity is Associated with Undernutrition among Primary School Children in Aden Governorate, Yemen Ahmed Esmail, Shadha Anwar; Rajikan, Roslee
Jurnal Gizi dan Pangan Vol. 16 No. 1 (2021)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Food insecurity is typically linked with undernutrition. However, there is little published data available on the association between household food insecurity and undernutrition status of the primary school children aged 6–12 years in Aden, Yemen. The purpose of this research was to analyse the association between household food insecurity and the undernutrition status of the children. A cross-sectional study was carried out among primary school children from grades I to VI in the government schools (n=525). A simple questionnaire, face-to-face interview with parents, and Radimer/Cornell hunger and food insecurity tool were utilized for the data collection. Anthropometric measurements (weight & height) of the children were also recorded. Upon analysis, 70% of the surveyed children came from a food secure household, whilst 30% experienced some type of food insecurity. Education level of the father (p<0.03), employment of the mother (p<0.00), overall household income (p<0.01), income per capita (p<0.01) and number of working persons per household (p<0.00) were all significant variables associated with food insecurity among these households. Results also showed that the frequency of underweight, stunting and wasting among the children was 19%, 17% and 10%, respectively. Significant associations were found between household food insecurity and the state of being underweight, stunting and wasting. Importantly, the association between household food insecurity and undernutrition status continued even after adjustment for significant variables. In conclusion, household food insecurity was significantly associated with undernutrition status of the primary school children in Aden’s Governorate, Yemen.

Nutrient Profiling Model Towards Recommendation of A Healthy Diet: A Scoping Review Salleh, Ruhaya; Rajikan, Roslee; Shahar, Suzana; Shahril, Mohd Razif; Elias, Siti Masitah; Ahmad, Noor Ani
Jurnal Gizi dan Pangan Vol. 18 No. 3 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.3.197-208

The objective of this study is to identify the availability of Nutrient Profiling (NP) models worldwide and discuss their application. This scoping review is based on the Preferred Reporting Items for Systematic Review and Meta-Analyses Extension for the Scoping Review (PRISMA-ScR) and the Arksey and O’Malley framework. Articles related to NP among adults published from 2012 to 2022, written in English, were retrieved from the Web of Science, Science Direct, Scopus, and Pubmed databases. Mendeley software was used for database acquisition and MS Excel for the syntesis process. Only 17 articles out of 2,019 article titles identified met the inclusion criteria for the review. This review discovers that the applications of NP in nutrition policies include food labelling, Front-Of-Pack (FOP), and regulations on food marketing, health, and nutrition. Fibre is the nutrient that needs to be included in the NP application compared to saturated fats, fatty acids, sodium, and total sugar. This scoping review demonstrates the scientific basis of the NP model’s development in public health policy, leading to advocacy and the recommendation of healthy diets.

Dietary Adherence in Children with Amino Acid Metabolism Disorders and its Impact on Caregivers’ Quality of Life Yong, Chien Yin; Rajikan, Roslee; Lim, Jing Ying; Yahya, Hanis Mastura; Ghazali, Shazli Ezzat; Leong, Huey Yin; Mohamad, Maslina; Md. Rani, Rufaidah; Mohd Fahmi Teng, Nur Islami
Jurnal Gizi dan Pangan Vol. 19 No. 1 (2024)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2024.19.1.41-50

This study explored the relationship among socio-demographic factors, patients’ dietary adherence, and the Quality of Life (QoL) experienced by their caregivers. A cross-sectional study was carried out, involving 66 caregivers of pediatric patients in Malaysia diagnosed Amino Acid Metabolism Disorders (AAMDs). Dietary adherence was assessed using a modified version of the Malaysia Medication Adherence Assessment Tool (MyMAAT-12), and the caregiver’s QoL was evaluated using the 36-Item Short Form Survey (SF 36) questionnaire. Majority of the patients were Malay (75.76%), and female (59.1%). Statistical analysis found that caregivers with a higher education level were associated with a higher dietary adherence (rs (64)=0.382, p=0.002) and better mental health (rs (64)=0.281, p=0.022). The age of patients had negative significant correlation with the physical function and general health (rs (64)=0.287, p=0.019) of their caregivers. Besides that, dietary adherence was negatively correlated with social functioning (p=0.010), role limited due to physical health (p=0.018), role limited due to emotional problems (p=0.022), vitality (p=0.021), mental health (p=0.014) and pain (p=0.011). Conclusion: Dietary adherence had a significant impact on the QoL for caregivers of patients with amino acid metabolism disorders. Therefore, it is crucial to explore appropriate treatment strategies and provide support to enhance patients' adherence to their dietary requirements, simultaneously improving the caregivers' QoL.

Title

Found 7 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 7 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 7 Documents
Search