Journal of Health Technology       contact: Heru Subaris Kasjono     website: http://e-journal.poltekkesjogja.ac.id/index.php/JTK/index             email: jurnaltekkes@gmail.com                           Information: Call For Paper 2020 Still Open
Ketersediaan Makanan Di Sekolah Dan Kontribusinya Terhadap Rekomendasi Konsumsi Gula, Garam, Lemak
Nisrina Sabrina
Jurusan Gizi Poltekkes Kemenkes Yogyakarta
Tjarono Sari
Jurusan Gizi Poltekkes Kemenkes Yogyakarta
Noor Tifauzah
Jurusan Gizi Poltekkes Kemenkes Yogyakarta
PDF

Keywords

school-aged children lunch snacks sugar salt fat

How to Cite

Sabrina, N., Sari, T., & Tifauzah, N. (2019). Ketersediaan Makanan Di Sekolah Dan Kontribusinya Terhadap Rekomendasi Konsumsi Gula, Garam, Lemak. Jurnal Teknologi Kesehatan (Journal of Health Technology), 15(2), 46-56. Retrieved from http://e-journal.poltekkesjogja.ac.id/index.php/JTK/article/view/409
PDF

Abstract

The age of school children has the freedom to choose foods that they like. Criteria for foods that they like usually contain lots of sugar, salt, fat, and MSG (Mono Sodium Glutamate). Apart from the consumption of school children's snacks, the sugar, salt and fat content in giving a child's lunch should also not be ignored. Less or excessive consumption of sugar, salt, and fat is not good for the body, so consumption of foods high in sugar, salt, and fat that need to be controlled.
Analyzing the contribution of food in schools and its contribution to the contribution of consumption of sugar, salt, and fat.
This type of research is an observational study with a cross-sectional research design. The research was conducted in January 2019. The study population was all students at SD Muhammadiyah Kauman Yogyakarta with a sample of 52 students.
Communicate food from lunch and snacks. The average contribution of lunch intake for sugar is 3.47% (± 0.92), salt is 30.35% (± 5.44), and fat is 18.67% (± 3.07). While the average contribution of snacks for sugar is 15.25% (± 7.54), salt is 24.66% (± 13.53), and fat is 12.23% (± 5.05).
Food intake while in school have contribute to the intake of sugar, salt, and fat.

PDF

Publishing your paper with Jurnal Teknologi Kesehatan (Jurtekkes) means that the author or authors retain the copyright in the paper. Jurtekkes granted an exclusive reuse license by the author(s), but the author(s) are able to put the paper onto a website, distribute it to colleagues, give it to students, use it in your thesis etc, even commercially. The author(s) can reuse the figures and tables and other information contained in their paper published by Jurtekkes in future papers or work without having to ask anyone for permission, provided that the figures, tables or other information that is included in the new paper or work properly references the published paper as the source of the figures, tables or other information, and the new paper or work is not direct at private monetary gain or commercial advantage.

Jurtekkes journal provides immediate open access to its content on the principle that making research freely available to the public supports a greater global exchange of knowledge. This journal is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License. This license lets others remix, transform, and build upon the material for any purpose, even commercially.

Jurtekkes journal Open Access articles are distributed under this Creative Commons Attribution-ShareAlike 4.0 International License (CC BY-SA). Articles can be read and shared for All purposes under the following conditions:

  • BY: You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
  • SA:  If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original.