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UEU » Undergraduate Theses » Ilmu Gizi
Posted by [email protected] at 13/04/2022 11:10:40  •  284 Views


ANALISIS ZAT GIZI DARI FOOD WASTE DAN KUALITAS DIET SERTA HUBUNGANNYA TERHADAP STATUS GIZI DAN KOMPOSISI TUBUH PADA KARYAWAN PT. CAMILOPLAS JAYA MAKMUR SELAMA MASA PANDEMI COVID-19

Created by :
Stefanus Nicolaus Hendra ( 20170302009 )



SubjectFOOD WASTE
KUALITAS DIET
STATUS GIZI
Alt. Subject FOOD WASTE
DIET QUALITY
NUTRITIONAL STATUS
KeywordDiet Quality Index
Food Waste
employee

Description:

In general, not everyone who eats food will finish their food, most of what is leftover is a source of carbohydrates because it is the main type of staple food and the most consumed. Consumption patterns are related to eating habits which include the amount, frequency, and type of food consumed. Problems related to consumption patterns are less or more intake of nutrients, especially energy intake in a day. This is due to eating patterns that are not in accordance with the needs so that energy intake tends not to match the needs. The habit of consuming foods high in energy, fat, and sugar but low in fiber is associated with increased body fat stores. Excess fat will fill the empty space in the muscle so that muscle mass tends to be less. The incidence of obesity is characterized by the accumulation of excess fat in the body. According to Riskesdas data in 2018, there was an increase in overweight and obesity nutritional problems based on the profession of employees. Office employees are more likely to have light physical activity because they spend a lot of time in front of a laptop for approximately 6 hours, so the energy expended is not in accordance with the energy intake consumed, as a result, there is a risk of increasing the incidence of nutritional status such as obesity. This study aims to analyze the relationship between food waste and diet quality on nutritional status and body composition of employees of PT. Camiloplast Jaya Makmur, Tangerang. The statistical test used is chi-square. The results of this study indicate the relationship between energy, carbohydrates, and fat from food waste on nutritional status and percent body fat (p<0.05). In addition, there is a relationship between fat from food waste and the percentage of body muscle mass (p<0.05). In diet quality there is a relationship to nutritional status, percent fat, and percent body muscle mass.

Contributor:
  1. Mertien Sapang, S.Gz, M.Si, RD
Date Create:13/04/2022
Type:Text
Format:PDF
Language:Indonesian
Identifier:UEU-Undergraduate-20170302009
Collection ID:20170302009


Source :
Undergraduate Theses of Nutrition

Relation Collection:
Fakultas Ilmu-Ilmu Kesehatan

Coverage :
Civitas Akademika Universitas Esa Unggul

Rights :
@2022 Perpustakaan Universitas Esa Unggul


Publication URL :
https://digilib.esaunggul.ac.id/analisis-zat-gizi-dari-food-waste-dan-kualitas-diet-serta-hubungannya-terhadap-status-gizi-dan-komposisi-tubuh-padakaryawan-pt-camiloplas-jaya-makmur-selama-masa-pandemi-covid19-24677.html




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  3.  UEU-Undergraduate-24677-HALAMAN PERSETUJUAN.Image.Marked.pdf - 383 KB
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Diet , Diet Quality Index , Food , Food Waste , Index , Quality , Waste , employee



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