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All Journal Jurnal Kesmas dan Gizi (JKG) JURNAL PENELITIAN KESMASY
Fitri Handayani
Universitas Sumatera Utara
Humanities Environmental Science Health Professions Public Health

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PENGARUH EDUKASI KESEHATAN TERHADAP PENINGKATAN PENGETAHUAN TENTANG PENTINGNYA SARAPAN PADA SISWA SEKOLAH DASAR DI KECAMATAN MEDAN SUNGGAL KOTA MEDAN: Edukasi kesehatan bungamari sembiring; Diza Fathamira Hamzah; Fitri Handayani; Inayyah Nur Fitry Sirajuddin
Jurnal Penelitian Kesmasy Vol. 8 No. 1 (2025): Jurnal Penelitian Kesmasy
Publisher : Fakultas Kesehatan Masyarakat Institut Kesehatan Deli Husada Delitua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36656/jpksy.v8i1.2673

Abstract

Breakfast is an important habit to support learning concentration, energy fulfillment, and prevent nutritional disorders in elementary school children. However, most children still skip breakfast due to a lack of knowledge and awareness about the importance of a healthy breakfast. This study aims to determine the effect of health education on increasing knowledge about the importance of breakfast among elementary school students in Medan Sunggal District, Medan City. This study used a pre-experimental one group pretest–posttest design. Data collection was conducted through interviews using a structured questionnaire that measured the level of student knowledge before and after being given health education. Education was carried out through an interactive lecture method with video media about balanced nutrition. Data were analyzed using a paired t-test at a 95% confidence level. The results showed a significant increase in knowledge scores after health education (p < 0.000). This indicates that health education has an effect on increasing student knowledge about the importance of breakfast. It is hoped that schools and parents will collaborate continuously through educational activities about nutrition and health as an effort to prevent nutritional problems in elementary school students who are the next generation of the nation
Association Beetween Nutrient Intake and Dietary Diversity with Obesity Status in College Students Reni Novia; Fitri Ardiani; Fitri Handayani; Zulhaida Lubis; Etti Sudaryati
JURNAL KESMAS DAN GIZI (JKG) Vol. 8 No. 2 (2026): Jurnal Kesmas dan Gizi (JKG)
Publisher : Fakultas Kesehatan Masyarakat Institut Kesehatan Medistra Lubuk Pakam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35451/h95aeh09

Abstract

Background: Obesity is a nutritional problem that has become one of the most pressing global public health challenges of the 21st century. According to the SKI 2023 results, the prevalence of obesity among individuals aged 18 and older in Sumatera Utara was 24.3%. Several factors influencing are broadly related to issues of nutritional intake and dietary diversity. Objective: To analyze relationship between nutrient intake and dietary diversity with incidence obesity among undergraduate students in Public Health program at the Universitas Sumatera Utara 2023/2024. Methods: This study used cross-sectional design with 245 participants. Data collected included food recall, BMI, WHR, and IDDS score calculations. The relationship was analyzed using Chi-Square test. Results and discussion: Most subjects had normal nutritional status, but prevalence of obesity 21.6% and risk of central obesity 14.7% were still found. The adequacy levels of energy, fat, and carbohydrates were predominantly in the severe deficiency category, while protein adequacy tended toward the normal category, and nearly all subjects fiber deficiency. Most students had moderate dietary diversity. The analysis results showed no significant association between adequacy levels of energy, protein, carbohydrates, fiber, and dietary diversity with the prevalence of obesity or risk of central obesity. However, there was significant association between fat intake levels and risk of central obesity. Conclusion: It’s important to control fat intake and improve dietary quality by increasing fiber consumption and dietary diversity, along with controlling other factors not examined in this study (physical activity, sleep quality, stress, genetic factors, and eating habits).
Co-Authors Bunga Mari Sembiring Diza Fathamira Hamzah Etti Sudaryati Fitri Ardiani Inayyah Nur Fitry Sirajuddin Reni Novia Zulhaida Lubis