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All Journal Promotor: Jurnal Mahasiswa Kesehatan Masyarakat
Merry Delyka
STIKES Eka Harap Palangka Raya
Nursing Public Health Other

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The Relationship Between Knowledge and Attitudes About Balanced Nutrition and Nutritional Status Among 10th Grade Students at State High School 1 Palangka Raya Listy Try Memei; Riska Ovany; Merry Delyka
PROMOTOR Vol. 9 No. 2 (2026): APRIL
Publisher : Universitas Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/pro.v9i2.1954

Abstract

Background: Adolescents are a group undergoing rapid growth and development, which requires a balanced nutritional intake. A lack of knowledge and a negative attitude toward balanced nutrition can be a risk factor for nutritional problems, including both undernutrition and overnutrition. According to WHO in 2021, around 196 million adolescents worldwide experienced undernutrition, and more than 340 million children and adolescents were obese. Objective: This research aims to determine the correlation between knowledge and attitude about balanced nutrition with the nutritional status of 10th-grade students at SMA Negeri 1 Palangka Raya.Methods: This research used a correlational design with a cross-sectional approach. A total sample of 228 students was selected using proportional random sampling. The research instruments included a questionnaire to assess knowledge and attitudes, and anthropometric measurements using Body Mass Index (BMI) to assess nutritional status. Data were analyzed using the Spearman Rank test. Results: There was a significant correlation between knowledge about balanced nutrition and nutritional status (p value < 0.042). However, there was no significant correlation between attitude and nutritional status (p value > 0.951). Conclusion: There is a significant correlation between knowledge of balanced nutrition and nutritional status among tenth-grade students at SMA Negeri 1 Palangka Raya. Students with better knowledge tend to have better nutritional status, as adequate understanding encourages healthier food choices. However, there is no significant correlation between attitude and nutritional status. Although most respondents had a positive attitude, it was not always reflected in actual behavior. External factors such as family environment, availability of healthy food, and daily habits also influence overall nutritional status.
Factors Influencing the Consumption Behavior of Instant Noodles Among Undergraduate Students in the Public Health Program at STIKES Eka Harap Palangka Raya Teguh Setiawan; Eva Prilelli Baringbing; Merry Delyka
PROMOTOR Vol. 9 No. 2 (2026): APRIL
Publisher : Universitas Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/pro.v9i2.1965

Abstract

Background: Instant noodle consumption among students is increasing due to factors such as convenience, affordability, and wide availability. However, excessive consumption can have negative health effects, such as hypertension and metabolic risks. Indonesia ranks second in the world in terms of instant noodle consumption, with 14.540 billion servings. Research Objective: To analyze the factors influencing instant noodle consumption behavior among students in the Public Health Program at STIKES Eka Harap Palangka Raya. Method: This study used a quantitative approach with an analytical design. The sample in this study consisted of the entire population of students in the study program, totaling 79 people, using total sampling technique. Data were collected through questionnaires regarding respondent characteristics, knowledge, peer influence, duration of social media use, pocket money, and availability of instant noodles. Results: The study shows that knowledge (p-value = 0.01 &lt; 0.05) and peer influence (p- value = 0.02 &lt; 0.05) have a significant relationship with instant noodle consumption behavior. Meanwhile, duration of social media use, pocket money, and availability of instant noodles (P-value > 0.05) did not show a significant relationship. Conclusion: Two variables were found to have a significant influence, namely the factor of knowledge on instant noodle consumption behavior among students, and the influence of peers on instant noodle consumption behavior. Students are expected to be more discerning in choosing the food they consume on a daily basis.
Co-Authors Eva Prilelli Baringbing Listy Try Memei Riska Ovany Teguh Setiawan