POLA MAKAN DAN STATUS GIZI SISWA KELAS X JASA BOGA DI SMK NEGERI 4 YOGYAKARTA

Metri yani, Dr. Siti Hamidah

Abstract


Penelitian ini bertujuan: (1) mengetahui pola makan siswa kelas X Jasa Boga di SMK Negeri 4 Yogyakarta, (2) mengetahui status gizi siswa kelas X Jasa Boga di SMK Negeri 4 Yogyakarta. Penelitian ini merupakan penelitian survey. Ukuran sampel penelitian sebanyak 112 sampel, ditentukan dengan teknik simple random sampling. Hasil penelitian diketahui bahwa: (1) Pola makan siswa kelas X Jasa Boga di SMK Negeri 4 Yogyakarta adalah makanan pokok, lauk hewani, lauk nabati, sayuran, buah-buahan, cemilan, minuman, fast food dan susu, yang paling sering dikonsumsi adalah nasi putih (87%), telur ayam (16%), tempe (29%), kangkung (2,9%), pisang (5,4%), gorengan (13%), teh manis (30%), fried chicken (8%) dan susu kental manis (13%)., (2) Status gizi siswa kelas X Jasa Boga di SMK Negeri 4 Yogyakarta dikategorikan status gizi kurus, normal, gemuk dan obesitas masing-masing adalah (8%), (75%), (9,82%), (7,14%).
Kata Kunci : pola makan, status gizi

 

This research was aimed to find out: (1) the dietary habits of Grade X students of the Culinary Services at SMK Negeri 4 Yogyakarta, (2) their nutritional status. This was a survey. The sample, consisting of 112 students, was selected by means of the simple random sampling technique. The result of this research showed that. (1) The dietary habits of Grade X students of the Culinary Services at SMK Negeri 4 Yogyakarta mostly consumed the staple food, the animal side dish, the vegetable side dish, the vegetable, the fruit, the snack, the drink and the milk were white rice (87%), chicken egg (16%), tempeh (29%), water convolvulus (8,9%), banana (5,4%), fried food (13%), sweet tea (30%), fried chicken (8%) and sweetened condensed milk (13%) respectively;. (2) The nutritional status of Grade X students of the Culinary Services at SMK Negeri 4 Yogyakarta categorized on the nutritional status of underweight, normal, overweight and obese were (8%), (75%), (9,82%), (7,14%) respectively.
Keywords ; dietary habits, nutritional status


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References


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DOI: https://doi.org/10.21831/jcet.v5i7.5304

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