Association of Dieary habit with nutritional status of adolescent in SMP N 7 PADANG AT 2015

1. ASSOCIATION OF DIETARY HABIT WITH
NUTRITIONAL STATUS OF ADOLESCENT IN
SMP N 7 PADANG AT 2015
Lestari Suryaningsih
Lizsa Heldo Nela

2. Background
National
Source : Riskesdas 2010 and 2013
2010
• Very Thin
2,7%
• Thin 7,4%
2013
• Very Thin
3,3%
• Thin 7,8%
CHAPTER I
INTRODUCTION

3. Problem Identification
The problems of this study is whether there is a
relationship dietary habit and nutritional status
of adolescents in SMPN 7 Padang in 2015 ?
Research Purpose
1. General
Purpose 2. Special Purpose

4. Benefits Research
 Increase knowledge or insight for writers
to develop experience in the research
 Giving an overview of the nutritional
status and dietary habit of students in
SMP N 7 Padang.

5. CHAPTER II
LITERATURE REVIEW
Theoretical Review
1. Adolescents
2. Nutritional Status of Adolescent
a. Status nutrient
b. Nutritional Status Assessment Procedures
3. Necessary Nutrition of Adolescent

6. Framework Concept
Type of Food
Nutrient Intake
Food Frequency
Status nutrient

7. Definition operational
N
o.
variables Definition How to measure
Measuring
instrument
Results of
measuring
Measure
scale
1 Nutritional
status
Adolescents
nutritional state
level as
measured by
means of
anthropometry
using BMI/Age
Antropome tri Microtoice and
scales
Based on BMI /U
1. Very thin
<-3 SD
1. Thin:
-3SD s/d <-2 SD
3. Normal :
-2 SD s/d 1 SD
4. Overweigh
>1SD s/d 2 SD
5. Obesity
> 2 SD
ordinal
2 Dietary
habit
The food
commonly
eaten include
the type and
amount of food
consumed
certain period
Interview Format semi-
quantitative
FFQ
Diet
categorized:
Good if the
total score =
3
Not good if
the total
score of <3.
ordinal

8. a Type of
food
The average
type of food
consumed
by students
certain
period of
time
Interview Format
semi-
quantitative
FFQ
Types of food
consumed
categorized
Various if the
score = 8.
Do not vary if
the score <8
ordinal
b Nutrient
intake
Average
amount of
energy
intake,
carbohydrate
, protein, and
fat in one
day
Interview Format
semi-
quantitative
FFQ
Energy intake,
carbohydrates,
proteins, fats
categorized:
adequate if
≥80% RDA
Less if <80%
RDA
ordinal
c Frequency
of
Consumpti
on
The average
frequency of
consumption
of staple
foods and
protein in a
day
Interview Format
semi-
quantitative
FFQ
Frequency of
consumpion
categorized:
Adequate if ≥
3 times a day,
Less if <3
times a day
ordinal

9. CHAPTER III
RESEARCH METHODS
Analytic
Cross sectional
Type research
Design
Design of Research

10. Population and samples
Population
Student of class VIII SMP = 256
Samples
 Simple random sampling
 The number of samples is determined by the
formula  finite
 samples : 69 person

11. Type of Collection Data
1. Primary data
2. Data Secondary
Technique Processing Data
1. Editing
2. Coding
3. Entry
4. Cleaning
Analysis Data
1. Analysis Univariate
2. Analysis Bivariate

12. General Description
1. Descriptin of Research Location
2. Description of Students
Frequency Distribution of Student based on Gender
Type Sex Frequency Percentage (%)
Man 34 49.3
woman 35 50.7
Total 69 100
CHAPTER IV
RESULTS AND DISCUSSION

13. Analysis univariate
Nutritional Status and Dietary Habit
Status
nutrient
Frequency Percentage
Very thin 0 0
Thin 13 18.8
Normal 45 65.2
Fat 7 10.1
Obesity 4 5.8
Total 69 100
Type Food Frequency Percentage
Not Various 22 31.9
Various 47 68.1
Total 69 100
Frequency
Distribution of
Student Based on
Nutritional Status
Frequency
Distribution of
Student Based
on Type of Food

14. Group Food
Σ type
Average Max Min SD
Carbohydrate 9.49 13 3 2.5
Animal
protein
7.54 11 4 1.8
Vegetable
protein
4.28 8 2 1.4
Fat 2,81 4 2 0.5
Frequency
Distribution
of Food
Sources
Energy Intake Frequency Percentage
Less 12 17.4
Adequate 57 82.6
Total 69 100
Frequency
Distribution of
Student Based on
Energy Intake
Protein Intake Frequency Percentage
Less 12 17.4
Adequate 57 82.6
Total 69 100
Frequency
Distribution of
Student Based on
Protein Intake

15. Fat Intake Frequency Percentage
Less 26 37.7
Adequate 43 62.3
Total 69 100
Frequency
Distribution
of Student
Based on Fat
Intake
Carbohydrate
Intake
Frequency Percentage
Less 11 15.9
Adequate 58 84.1
Total 69 100
Frequency
Distribution of
Students Based
on Carbohydrate
Intake
Frequency of
Consumption
Frequency Percentage
Less 44 63.8
Adequate 25 36.2
Total 69 100
Frequency
Distribution of
Students
Based on
Frequency of
Consumption

16. Dietary Habit
Dietary Habit Frequency Percentage
Not good 52 75.4
Good 17 24.6
Total 69 100
Frequency Distribution of Students Based
on Dietary Habit

17. Analysis bivariate
Dietary
Habit
Category IMT / U Total
P ValueThin not Thin
n %
n % n %
Not good 13 25 39 75 52 100
0,028Good 0 0 17 100 17 100
Total 13 18.8 56 81.2 69 100
Association of Dietary Habit with Nutritional
Status of Adolescents in SMP N 7 Padang 2015

18. Type
Food
Category IMT / U Total
P ValueThin not Thin
n %
n % n %
Not
Various
8 36.3 14 63.7 22 100
0,019Various 5 10.7 42 89.3 47 100
Total 13 18.8 56 81.1 69 100
Association Type of Food with the Nutritional
Status of Adolescents in SMP N 7 Padang 2015

19. Assosiation Nutrien Intake with Nutritional Status of
Adolescent In SMP N 7 Padang 2015
Total
intake
Category IMT / U Total
P ValueThin not Thin
n %
n % n %
Less 11 33.3 22 66.7 33 100
0,008Adequate 2 5.5 34 94.4 36 100
Total 13 18.8 56
81.1
5
69 100

20. Association Frequency of Consumption with the
Nutritional Status of Adolescents in SMP N 7
Padang 2015
Frequency of
Consumption
Category IMT / U Total
P ValueThin not Thin
n %
n % n %
Less 12 27.2 32 72.8 44 100
0,023Adequate 1 4 24 96 25 100
Total 13 18.8 56
81.1
5
69 100

21. CHAPTER V
CONCLUSIONS AND RECOMMENDATIONS
1. 8.8% thin, 10.1% fat, and 5.8% obesity
2. 31.9% = no various,
3. 17.4% = energy and protein less,
4. 37.7% = Fata is less,
5. 15.9% = carbohydrate is less,
6. 63.8% = frequency of consumption is less,
7. There is a significant association between dietary
habit with nutritional status of adolescent in SMP
N 7 Padang 2015