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Abdul Salam
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Public Health

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THE CORRELATION OF KNOWLEDGE AND ATTITUDE WITH BALANCED NUTRITION BEHAVIOR IN STUDENTS DURING THE COVID-19 PANDEMIC : Revisi Yustika Ramadhani; Abdul Salam; Nurhaedar Jafar; Rahayu Indriasari; Safrullah Amir
Jurnal Gizi Masyarakat Indonesia (The Journal of Indonesian Community Nutrition) Vol. 11 No. 1 (2022): Jurnal Gizi Masyarakat Indonesia Vol. 1 2022
Publisher : Departement of Nutrition, Faculty of Public Health, Hasanuddin University, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30597/jgmi.v11i1.19915

Abstract

ABSTARCT Introduction: Currently, Indonesia is experiencing the COVID-19 pandemic which causes changes in various sectors of life, especially groups of the college student. Changes such as lecture activities and other activities carried out at home affect student knowledge which can affect students' balanced nutritional attitudes and behavior. Objectives: this study aims to determine the correlation of knowledge and attitude with balanced nutrition behavior in college students during pandemic. Methods: This study used a cross-sectional design. The sample of this study was students of the Faculty of Public Health, Hasanuddin University class of 2018-2019, totaling 270 people and selected by using the proportional random sampling technique. The instrument used for the variables of knowledge, attitude, and behavior is a questionnaire. Furthermore, the research results were analyzed by univariate and bivariate with Chi-Square test. Results: from all respondents, it is known that more than some students have good knowledge (54.8%) and positive attitudes (57.4%), and most have well-balanced nutrition behavior (71.9%). Bivariate analysis showed that the p-values ​​related to the relationship between knowledge and attitudes with behavior were 0.062 (p>0.05) and 0.000 (p<0.05). Conclusion: there is no correlation between knowledge and balanced nutrition behavior of students. On the other hand, there is a correlation between attitudes and students balanced nutritional behavior during the pandemic. Keywords: Knowledge, Attitude, Behavior, Balanced Nutrition, COVID-19
HUBUNGAN TINGKAT STRESS DENGAN KADAR GULA DARAH PADA POLISI YANG MENGALAMI GIZI LEBIH DI POLRESTA SIDENRENG RAPPANG adilah Fitri -; Nurhaedar Jafar; Rahayu Indriasari; Aminuddin Syam; Abdul Salam
Jurnal Gizi Masyarakat Indonesia (The Journal of Indonesian Community Nutrition) Vol. 10 No. 1 (2021): Jurnal Gizi Masyarakat Indonesia
Publisher : Departement of Nutrition, Faculty of Public Health, Hasanuddin University, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30597/jgmi.v10i1.20353

Abstract

Pendahuluan: Diabetes Melitus merupakan penyakit gangguan metabolisme kronis yangditandai peningkatan glukosa darah. Faktor diabetes melitus diantaranya adalahketurunan/genetik, obesitas, perubahan gaya hidup, kurangnya aktivitas fisik, dan stress. Stresmenyebabkan produksi berlebih pada kortisol. Kortisol adalah suatu hormon yang melawanefek insulin dan menyebabkan kadar gula darah tinggi.Tujuan: Penelitian ini bertujuan untukmengetahui hubungan tingkat stres dengan kadar gula darah pada polisi yang mengalami gizilebih di polresta Sidenreng Rappang. Bahan dan Metode: Jenis penelitian yang digunakanadalah observasional analitik dan desain cross sectional. Untuk mendapatkan sampel gizilebih dilakukan skrinning BB dan TB. Skrinning awal berdasarkan IMT dan didapatkanpopulasi 100 orang dan sampel 50 orang. Data kadar gula darah dilakukan dengan caramengambil darah dari ujung jari menggunakan strip gula darah dan membaca hasilmenggunakan gluko meter digital (Accu-Check). Hasil: Dari sampel 50 orang polisididapatkan hasil bahwa jenis kelamin laki-laki lebih banyak mengalami gula darah tinggidengan usia dewasa tua (40-55 tahun). Orang yang mengalami hiperglikemia rata-rata kadargula darah normal sebesar 95,84 mg/dL dengan standar deviasi 11,857 mg/dL, sedangkanrata-rata kadar gula darah tinggi sebesar 151,06 mg/dL dengan standar deviasi 47,433 mg/dL.Kesimpulan: Semakin tinggi tingkat stres pada seseorang maka semakin tinggi kadar guladarah sehingga memiliki hubungan antara tingkat stres dengan kadar gula darah pada polisiyang mengalami gizi lebih. Perlu untuk diadakan tes pemeriksaan gula darah rutin minimal 1tahun sekali dan lebih mengontrol berat badan, perilaku makan, rajin berolahraga danmenghindari stres.
DESCRIPTION OF FUNCTIONAL FOOD CONSUMPTION IN PRACONSEPTIONAL WOMEN IN TAKALAR Rasni Sanusi; Veni Hadju; Djunaidi M Dachlan; Abdul Salam; Aminuddin Syam
Jurnal Gizi Masyarakat Indonesia (The Journal of Indonesian Community Nutrition) Vol. 11 No. 1 (2022): Jurnal Gizi Masyarakat Indonesia Vol. 1 2022
Publisher : Departement of Nutrition, Faculty of Public Health, Hasanuddin University, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30597/jgmi.v11i1.20998

Abstract

Introduction : The daily diet of preconception women can affect their nutritional status and health status. Objective: To assess the description of functional food consumption intake in preconceptional women in North Polongbangkeng District, Takalar Regency. Methods: This type of research is a descriptive study where consumption patterns are measured using the FFQ (food frequency questions) questionnaire. Functional foods are divided into seven groups, namely staple foods, animal side dishes, vegetable side dishes, vegetables, fruits, drinks and spices. Sampling used purposive sampling technique. The number of samples was 67 preconception women from North Polongbangkeng District, Takalar Regency. Results: The subjects were 67 people with the highest age being 18-25 years (62.7%), the highest length of education having graduated from high school (53.7%) with the majority of the subjects being Muslim (100%) and ethnic Makassar (98.5%) and most of the work in IRT (64.1%). Based on each functional food group the most frequently consumed were corn (14.6), fish (42.0), tempe (15.9), kale (18.2), mango (29.5), honey (8,2), shallots (44.9). Conclusion: All types of functional food that are often consumed are the types of food that are easiest to obtain around the home environment, are generally available in the market at affordable prices and have good nutritional content and bioactive compounds to maintain health and are abundant in the area. Suggestion: Increase the consumption of vegetables and fruits more and eat nutritious foods.
Co-Authors adilah Fitri - Aminuddin Syam Djunaidi M Dachlan Nurhaedar Jafar Rahayu Indriasari Rasni Sanusi Safrullah Amir Veni Hadju Yustika Ramadhani