Analisis Jalur Tingkat Kepuasan Penyelenggaraan Makan terhadap Asupan dan Status Gizi Remaja
DOI:
https://doi.org/10.22487/1kay2c64Keywords:
Eating Satisfaction, Nutritional Intake, Nutritional Status, AdolescentsAbstract
This study aimed to evaluate the relationship between the level of satisfaction with food service management and macronutrient intake (energy, protein, fat, and carbohydrates) as well as the nutritional status of adolescents at an Islamic Integrated Junior High School (SMP IT) in Cimahi City. This study employed a quantitative approach with an observational design and a cross-sectional study method. The research subjects consisted of 53 students aged 13–15 years who were selected using a purposive sampling technique. Satisfaction level data were collected using a Likert-scale questionnaire, nutritional intake data were obtained through a 2×24-hour food recall method, and nutritional status was assessed based on the BMI-for-age (BMI/A) indicator through anthropometric measurements. Data analysis was performed using path analysis. The results showed that the majority of respondents (52.8%) were satisfied with the school food service management, while 47.2% were dissatisfied. Although most respondents (83%) had good nutritional status, the majority experienced severe deficits in macronutrient intake, including energy (34%), protein (56.6%), fat (45.3%), and carbohydrates (79.2%). Statistical analysis using path analysis showed a significant relationship between satisfaction level and nutritional status (p-value <0.05; OR = -0.346), as well as energy intake (p-value <0.05; OR = -0.337) and carbohydrate intake (p-value <0.05; OR = -0.336). However, no significant relationship was found between satisfaction level and protein and fat intake (p-value >0.05). It can be concluded that the level of satisfaction with food service management has a significant relationship with nutritional status, energy intake, and carbohydrate intake among adolescents, but it does not show a significant relationship with protein and fat intake.
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