The results showed that 22 respondents (42.3%) had good nutritional knowledge, 7 (13.5%), and 23 (44.2%) had poor nutritional knowledge. Meanwhile, 22 students (42.3%) had good eating habits, 6 students (11.5%) had adequate eating habi...
Jelajahi berdasarkan Jenis Koleksi
Skripsi / Tugas Akhir
The results showed that most of the respondents were 17 years old (70.0%) and female (52.9%). As many as (60.0%) of respondents had frequent UPF consumption patterns, (54.3%) had moderate physical activity, and (17.1%) were not overw...
PHBS data were collected using a questionnaire, while nutritional status was assessed using the Body Mass Index-for-Age (BMI-for-Age) indicator. Data were analyzed using univariate analysis and the Chi-Square test with a 95% confidence...
The results indicated that the majority of respondents engaged in light category physical activity (50.9%) and followed a poor-category dietary pattern (38.2%). Based on the Chi-Square test results, the p-value for physical activity wa...
Data were collected through parenting style questionnaires, picky eater behavior questionnaires, and nutritional status measurements based on WHO standards. Data analysis was conducted univariately to describe frequency distributions a...
The results showed that most respondents were male, accounting for 42 students (70.0%), while female students accounted for 18 respondents (30.0%). Most respondents had poor breakfast habits (61.7%). Physical activity levels were class...
The study sample consisted of 78 respondents selected using a simple random sampling technique. Data on fast food consumption frequency were collected using a Food Frequency Questionnaire (FFQ), while nutritional status data were obtai...
The results showed that most respondents had a good dietary pattern (30 respondents; 51.7%), followed by excessive dietary pattern (15 respondents; 25.9%) and poor dietary pattern (13respondents; 22.4%). Most respondents had normal n...
The results of organoleptic testing showed mean rank values for color: P1 (47.87), P2 (49.90), and P3 (38.73) (p = 0.173); aroma: P1 (44.55), P2 (45.75), and P3 (46.20) (p = 0.965); texture: P1 (44.03), P2 (48.80), and P3 (43.67) (p = ...
The results showed that most mothers had completed elementary school, most had poor knowledge of balanced nutrition, and the majority of children had poor nutritional status. Statistical analysis indicated a significant relationship be...
The statistical analysis results indicated that the different formulations had a very significant effect on the attributes of flavor (p=0.002) and texture (p=0.000) but did not significantly affect the parameters of color (p=0.199) and...
This study employed a quasi-experimental method with a one-group pretest-posttest design. The population consisted of all 1,451 students of SMK Negeri 1 Beringin, and 93 respondents were selected using simple random sampling. Data we...