FoMO, pengetahuan gizi, dan konsumsi gula, garam, lemak dengan status gizi mahasiswa

https://doi.org/10.22146/ijcn.110835

Yutta Lilin Sabad Meiliana(1), Rachmanida Nuzrina(2*), Putri Ronitawati(3), Laras Sitoayu(4), Kurnia Dwi Juliani(5), Maya Fernandya Siahaan(6)

(1) Program Studi Ilmu Gizi, Fakutas Ilmu-Ilmu Kesehatan, Universitas Esa Unggul, Jakarta Barat, Indonesia
(2) Program Studi Pendidikan Profesi Dietisien, Fakultas Ilmu-Ilmu Kesehatan, Universitas Esa Unggul, Jakarta Barat, Indonesia
(3) Program Studi Pendidikan Profesi Dietisien, Fakultas Ilmu-Ilmu Kesehatan, Universitas Esa Unggul, Jakarta Barat, Indonesia
(4) Program Studi Pendidikan Profesi Dietisien, Fakultas Ilmu-Ilmu Kesehatan, Universitas Esa Unggul, Jakarta Barat, Indonesia
(5) Program Studi Ilmu Gizi, Fakutas Ilmu-Ilmu Kesehatan, Universitas Esa Unggul, Jakarta Barat, Indonesia
(6) Program Studi Ilmu Gizi, Fakutas Ilmu-Ilmu Kesehatan, Universitas Esa Unggul, Jakarta Barat, Indonesia
(*) Corresponding Author

Abstract


Relationship between fear of missing out (FoMO), nutrition knowledge, and sugar, salt, and fat consumption with nutritional status in students

Background: Nutritional status among university students has increasingly become a public health concern due to excessive consumption of sugar, salt, and fat (SSF), inadequate nutritional knowledge, and the influence of social media. One psychological factor that affects eating behavior is Fear of Missing Out (FoMO), the anxiety of missing out on social experiences or trends shared by others on social media.

Objectives: This study aims to determine the relationships among FoMO, nutritional knowledge, consumption of sugar, salt, and fat (GGL), and students' nutritional status in the Faculty of Economics and Business, Esa Unggul University.

Methods: This study employed a quantitative cross-sectional design involving 100 undergraduate students from the Faculty of Economics and Business at Esa Unggul University, aged 19–22 years. The majority of respondents were female (67%). Data were analyzed using the Chi-Square test for bivariate analysis.

Results: The levels of FoMO (p-value = 0.635) and nutritional knowledge (p-value = 0.159) were not statistically significantly associated with nutritional status, indicating that these factors were not strong predictors in this population. In contrast, sugar consumption (p-value = 0.000), salt consumption (p-value = 0.000), and fat consumption (p-value = 0.000) were significantly associated with nutritional status, suggesting that higher intakes of these components are linked to variations in students' nutritional health.

Conclusions: Sugar, salt, and fat consumption were significantly associated with nutritional status, whereas FoMO and nutritional knowledge were not strong contributing factors in this sample.


Keywords


fear of missing out (FoMO); nutritional knowledge; nutritional status; sugar, salt, fat (GGL) consumption

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DOI: https://doi.org/10.22146/ijcn.110835

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