The Correlation Between Online Food Ordering and Nutritional Status among College Students in Surabaya
Downloads
Introduction: The prevalence of overweight and obesity among adults has increased yearly in Indonesia. Online food ordering was believed to have a contribution to this condition as it shorten access to food. This study aimed to analyse the correlation between online food ordering and the nutritional status among college students in Surabaya.
Method: This study used a descriptive correlational design with a cross-sectional approach. Samples were recruited using the convenience sampling technique; 388 college students at the B campus of Universitas Airlangga Surabaya were involved. The independent variable of this study was the intensity of online food ordering. While the dependent variable was the nutritional status among college students. A questionnaire and Food Frequency Questionnaire (FFQ) using google form which distributed online used as an instrument. Data were then analyzed by using Spearman Rho Test with level of significance (p<=0,05).
Results: This study showed that online food ordering did not correlate with nutritional status (p=0.595). Most of food ordered online were high sugar, salt, and fat food.
Conclusion: It is concluded that there is no relation between the intensity of online food ordering and nutritional status among college students.
Amalia, R. N., Sulastri, D. and Semiarty, R. (2016) Hubungan Konsumsi Junk Food dengan Status Gizi Lebih pada Siswa SD Pertiwi 2 Padang, Jurnal Kesehatan Andalas.
Fitriani, S. (2018) Perbedaan Pemanfaaatan Online Food Ordering dan Pola Konsumsi. Universitas Airlangga. Available at: http://repository.unair.ac.id/id/eprint/75677.
Hanum, T. S. L., Dewi, A. P. and Erwin (2015) ‘Hubungan antara Pengetahuan dan Kebiasaan Mengkonsumsi Fast Food dengan Status Gizi pada Remaja'.
Kementerian Kesehatan RI (2018) ‘Hasil Utama Riset Kesehatan Dasar Jawa Timur 2018', Jakarta: Badan Penelitian dan Pengembangan Kesehatan, Kementrian Kesehatan Republik Indonesia, pp. 1–82.
Kementerian Kesehatan RI Badan Penelitian dan Pengembangan (2018) ‘Hasil Utama Riset Kesehatan Dasar', Kementrian Kesehatan Republik Indonesia, pp. 1–100. doi: 1 Desember 2013.
Kustiawan, R. and Kuncoro, I. A. (2013) ‘Faktor – faktor yang mempengaruhi keputusan konsumen dalam melakukan pembelian makanan ringan secara online', JUrnal Hospitality dan Manajemen Jasa, 1(2), pp. 351–361.
Ningdiah, D. P. (2019) Hubungan Penggunaan Aplikasi Pemesanan Makanan Online dengan Kebiasaan Konsumsi Pangan Sumber Gula, Garam, dan Lemak pada Pegawai Perkantoran di DKI Jakarta, Journal of Chemical Information and Modeling. doi: 10.1017/CBO9781107415324.004.
Safitri, N. R. D. (2016) ‘Pengaruh Edukasi Gizi dengan Ceramah dan Booklet Terhadap Peningkatan Pengetahuan', Skripsi, 5(4), pp. 374–380.
Sholeha, L. I. A. (2014) Hubungan Perilaku Makan terhadap Indeks Massa Tubuh pada Remaja di SMP YMJ Ciputat. Available at: http://repository.uinjkt.ac.id/dspace/bitstream/123456789/25583/1/LIA SHOLEHA-FKIK.pdf.
Sudikno et al. (2015) ‘Faktor Risiko Overweight dan Obese pada Orang Dewasa di Indonesia (Analisis Data Riset Kesehatan Dasar 2013) Risk Factors of Overweight and Obese in Indonesian Adults (Analysis Data of Basic Health Research 2013)', Gizi Indon, 38(2), pp. 91–104. Available at: http://ejournal.persagi.org/go/.
WHO (2018) Obesity and Overweight, obesity and overweight. Available at: https://www.who.int/news-room/fact-sheets/detail/obesity-and-overweight (Accessed: 3 February 2020).
Wiguno, D. et al. (2014) ‘Segmentasi Konsumen Makanan Cepat Saji Online Di Surabaya Secara Demografis Dan Psikografis', Universitas Kristen Petra, pp. 292–307. Available at: https://media.neliti.com/media/publications/84899-ID-segmentasi-konsumen-makanan-cepat-saji-o.pdf.
Yuliastuti, I. (2008) Pengaruh Pengetahuan, Keterampilan dan Sikap Terhadap Kinerja Perawat dalam Penatalaksanaan Kasus Flu Burung di RSUP H. Adam Malik Tahun 2007, Universitas Stuttgart.
Copyright (c) 2021 Siti Nur Cahyaningsih
This work is licensed under a Creative Commons Attribution 4.0 International License.
1. The journal allows the author to hold the copyright of the article without restrictions.
2. The journal allows the author(s) to retain publishing rights without restrictions.
3. The legal formal aspect of journal publication accessibility refers to Creative Commons Attribution (CC BY).
