Hubungan Pengetahuan Gizi Ibu Dengan Cara Penyajian Mie Instan Pada Siswa SD Muhammadiyah 16 Karangasem Surakarta

Husna, Mara'atul and , Endang Nur Widiyaningsih, SST, M.Si. Med (2018) Hubungan Pengetahuan Gizi Ibu Dengan Cara Penyajian Mie Instan Pada Siswa SD Muhammadiyah 16 Karangasem Surakarta. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Background: Instant noodle is a product which is manufactured with wheat flour and wheat flour as its main ingredient without any additional constituent. The culture of fast food consumption has become increasingly popular as a substitute for rice, in which instant noodle is among the most favourite option. Based on the result of Basic Health Research in 2013, residents of Central Java consumed instant noodle at approximately 1-6 times per week. More specifically, in Surakarta at around 61.6% and approximately 23.3% at children grade 4, 5, and 6 Elementary School of 2 Muhammadiyah 16 Karangasem Surakarta. on of the causes of high instant noodle consumption is relatively low level on mothers understanding and familiarity to nutrition. One’s literacy in respect to nutrition affects the selection of sustenance which will ultimately affects one’s nutrition well-being. Aim: This research is aimed to determine the correlation between mothers’ nutrition knowledge with instant noodle serving method to students of Muhammadiyah Elementary School 16 Karangasem Surakarta Research Method: Type of methodology that is incorporated in this research is observational with cross sectional design implementation.Sample collection technique that is used is simple random sampling with around 62 samples. Data on nutrition knowledge of mothers are obtained through questionnaire containing 25 questions, which are then assessed with Chi Square test. Result: As much as 38 subjects/mothers (61.29%) are considered included in ‘good’ category in respect to noodles nutrition knowledge, while 24 (38,70%) subjects are includedin ‘less’ category; in respect to instant noodle serving method, 54 subjects (87,09%) serve the food with the addition of side dish which contain protein or vegetable. There is no relation between mother’s nutrition knowledge and instant noodle serving method with p value = 0.700. Conclusion: There is no relation between mother’s nutrition knowledge and instant noodle serving methodin Muhammdiyah Elementary School 16 Karangasem Surakarta.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	Instant noodle, mother knowledge, nutrition, relation, serving, method Library: 53 (1993-2016)
Subjects:	R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine R Medicine > RN Nutrition
Divisions:	Fakultas Ilmu Kesehatan > Gizi
Depositing User:	MAR'ATUL HUSNA
Date Deposited:	13 Apr 2018 10:17
Last Modified:	03 Sep 2022 04:52
URI:	http://eprints.ums.ac.id/id/eprint/62293

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