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All Journal Ensiklopedia of Journal Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat Jurnal IDAMAN (Induk Pemberdayaan Masyarakat Pedesaan) JURNAL KEBIDANAN JURNAL ILKES (Jurnal Ilmu Kesehatan) COMMUNITY : Jurnal Pengabdian Kepada Masyarakat Idea Pengabdian Masyarakat MALANG JOURNAL OF MIDWIFERY (MAJORY) Jurnal Sehat Indonesia (JUSINDO) An Idea Nursing Journal Ezra Science Bulletin Al Makki Health Informatics Journal Jurnal Ners dan Kebidanan (Journal of Ners and Midwifery) J-CEKI Galen: Jurnal Ilmu Farmasi dan Kesehatan
Cahyani, Desy Dwi
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Relationship Between the Frequency of Eating Snack Food and Incidence of Stunting Rahmaningrum, Frida Indah; Wijayanti, Lumastari Ajeng; Cahyani, Desy Dwi; Sendra, Eny
Journal of Ners and Midwifery Vol 12 No 2 (2025)
Publisher : STIKes Patria Husada Blitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26699/jnk.v12i2.ART.p124-132

Abstract

Failure to thrive among toddlers results in stunting. One of the contributing factors is not fulfilling nutritional needs. Toddlers prefer to eat snack food with low nutritional content and the sugar content makes children feel full, reducing the portion of food in the main meal schedule that contains balanced nutritional value. The purpose of this study was to determine the relationship between the frequency of consuming snack food and the incidence of stunting. The method in this study used observations with a cross-sectional design. The Population was 232 people, with a sample of 70 mothers of stunted toddlers selected through the Simple Random Sampling technique. The instrument in this study used a questionnaire and was analyzed with the Spearman Rank test with the results (ρ = 0,000 < 0.05) between the frequency of consuming snack food and the incidence of stunting. This study showed a relationship between the frequency of consuming snack food and the incidence of stunting toddlers who consume snack food too often will cause stunting in toddlers. Based on the results, it is recommended that snack foods be given two hours before main meals to help address this issue.
Co-Authors Alam, Hardianti H.P Amaliah, Lili Antono, Sumy Dwi Ari Sandy, Pavita Azra Cipto Cipto, Cipto Dwi Estuning Rahayu Dyah Widodo Fadhilah, Anggia Nur Fadila, Safira Hanin Iffa Putri Gita Kostania, Gita Hanifa, Mauliddya Herawati Mansur Hery Widijanto Indah Rahmaningtyas Indah Rahmaningtyas Indriani, Ririn Indriyani, Ririn Ira Titisari Janah, Esti Nur Kartikasari, Nadya Ihfina Khasna, Imtiyaz Kartika Koekoeh Hardjito Kundarti, Finta Isti Maula, Lia Rodhiatul Mauludiyah, Zaida MIFTAKHUL JANNAH Mustamir Kamaruddin Muzayyana, Muzayyana Nurmawsti, Nurmawsti Nurmayanti, Rani Nuryatna, Dedih Rahajeng Siti Nur Rahmawati Rahmaningrum, Frida Indah Rahmawati, Rohajeng Siti Nur Reni Wahyu Triningsih Rita Yulifah Rosmalawati, Ni Wayan Dwi Salsabillah, Irsalyna Sendra, Eny Situmeang, Lamria Sunaeni Suprapti Suprapti Susanti Pratamaningtyas Utami Utami Wahyuningtias, Wella Widodo, Dyah Dwi Wijayanti, Lumastari Ajeng Wulandari, Lisa Purbawaning Yudianti, Ika