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All Journal Disease Prevention and Public Health Journal Jurnal Keolahragaan HIGEIA (Journal of Public Health Research and Development) Journal of Health Education Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Gizi Klinik Indonesia GHIDZA: Jurnal Gizi dan Kesehatan KACANEGARA Jurnal Pengabdian pada Masyarakat Jurnal Pendidikan Kedokteran Indonesia: The Indonesian Journal of Medical Education Unnes Journal of Public Health JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) Jurnal Pengabdian dan Pengembangan Masyarakat Jurnal Ilmiah Gizi Kesehatan (JIGK) Society : Jurnal Pengabdian dan Pemberdayaan Masyarakat JMMR (Jurnal Medicoeticolegal dan Manajemen Rumah Sakit)
Ika Ratna Palupi
Departemen Gizi Kesehatan, Fakultas Kedokteran, Kesehatan Masyarakat, Dan Keperawatan Universitas Gadjah Mada, Yogyakarta
Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Library & Information Science Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Nutrition knowledge, online food delivery usage, and eating habits among college students Budiningsari, Dwi; Fuad, Anis; Palupi, Ika Ratna; Andwiyani, Aldea; Putri, Clarissa Amanda
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 14 ISSUE 1, 2026
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2026.14(1).1-13

Abstract

ABSTRAK Latar Belakang: Maraknya konsumsi makanan berkalori tinggi, lemak tinggi, dan serat rendah yang diikuti dengan kurangnya aktivitas fisik, dapat menjadi faktor penyebab obesitas. Salah satu hal yang berkontribusi terhadap fenomena ini adalah meningkatnya penggunaan OFD (Online Food Delivery), terutama sejak pandemi COVID-19. Kemudahan akses terhadap berbagai jenis makanan, khususnya makanan tidak sehat, dapat menyebabkan konsumsi yang tidak terkendali, baik dari segi jenis maupun jumlah. Tujuan: Menganalisis hubungan pengetahuan gizi dan frekuensi penggunaan layanan pesan-antar makanan online dengan pemilihan makanan dan asupan lemak, gula, dan garam. Metode: Penelitian cross-sectional ini melibatkan sebanyak 135 mahasiswa Universitas Gadjah Mada. Instrumen yang digunakan adalah kuesioner tervalidasi untuk mengukur pengetahuan gizi, penerapan OFD, kuesioner Food Choice Questionnaire (FCQ), dan Semi-Quantitative Food Frequency Questionnaire (SQ-FFQ). . Hubungan antar variabel menggunakan uji chi-square dengan tingkat signifikansi p<0,05. Hasil: Sebanyak 55.6% responden jarang menggunakan layanan pesan antar makanan online, 76.3% responden menunjukkan tingkat pengetahuan gizi yang buruk, 57% dan 80% responden memiliki asupan lemak dan natrium yang cukup, sedangkan 56.3% responden mengonsumsi gula dalam jumlah yang terlalu tinggi. Pengetahuan gizi responden tidak mempunyai korelasi dengan pilihan makanannya (p=0.891), juga tidak ditemukan hubungan antara frekuensi penggunaan layanan pesan-antar makanan online dengan asupan gula (p=1.000) dan garam (p=0,120). Frekuensi penggunaan layanan pesan-antar makanan daring dan asupan lemak berkorelasi secara signifikan (p=0.001). Kesimpulan: Terdapat hubungan yang signifikan antara frekuensi penggunaan layanan pengiriman makanan daring dengan asupan lemak, namun tidak ditemukan hubungan serupa antara frekuensi penggunaan layanan pengiriman makanan daring dengan asupan gula dan garam.   ABSTRACT Background: The widespread consumption of high-calorie, high-fat and low-fiber foods, followed by insufficient physical activity, can contribute to obesity. One contributing factor  is the increasing use of online food delivery (OFD) services, especially since the COVID-19 pandemic. The easy access to various types of food, especially unhealthy food, can lead to uncontrolled consumption, both in terms of type and quantity. Objectives: Analyze the relationships between nutritional knowledge and the frequency of using food delivery services with food selection and intake of fat, sugar, and sodium. Methods: A cross-sectional study with 135 of Universitas Gadjah Mada college students involved. Validated questionnaires were used to measure nutrition knowledge, OFD application, the Food Choice Questionnaire (FCQ), and Semi-Quantitative Food Frequency Questionnaire (SQ-FFQ). Chi-square tests were used with a significance level set at p<0.05. Results: A total of 55.6% respondents reported seldom using OFD services, 76.3% showed a poor level of nutritional knowledge, 57% and 80% had an adequate intake of fat and sodium, while 56.3% of the respondents consumed overly high amount of sugar. Students' nutritional knowledge had no correlation with their food selection (p=0.891), also no relationship found between frequency of online food delivery service usage with sugar (p=1.000) and sodium intake (p=0.120). There was a significant correlation between OFD usage frequency with fat intake (p=0.001). Conclusions: A significant relationship exists between the frequency of online food delivery service usage with fat intake, but no such association is observed between the frequency of online food delivery service usage with sugar and sodium intake.
Co-Authors Andwiyani, Aldea Anis Fuad Annisa Luthfia Setyawening Annisa Luthfia Setyawening Cintantya Arafah Dessy Natalia Cendanawangi Elza Ismail Fasty Arum Utami Fatiyasani, Labiqotul Hana Shofya Brian Primastuti Iput Tintin Lathifah Joko Susilo Kayyis Alwi Khairina, Atika Dina Khairina, Atika Dina Labiqotul Fatiyasani Lutfia Amalia Lutfia Amalia Mardianingsih, Nurhasanah Muhammad Dawam Jamil Naomi, Novita Dhian Nisa, Fatma Zuhrotun Nurhasanah Mardianingsih Nurlaili Handayani Perdana Samekto Tyasnugroho Suyoto Prawiningdyah, Yeni Prawiningdyah, Yeni Putri, Clarissa Amanda R. Dwi Budiningsari Rachmawati, Vivi Nandya Rais, Anggy Shazia Sadida, Hafizha Dini Setyowati Setyowati Setyowati Siti Helmyati Susilo, Joko Th. Ninuk Sri Hartini Tjaronosari Tjaronosari Tjaronosari Tjaronosari Tjaronosari, Tjaronosari Vidya, Chairina Yayuk Hartriyanti Yeni Prawiningdyah Yeni Prawiningdyah