Suryani, Dyah and Olivia, Irene Saudita and Araminta, Carissa (2021) Factors Related to Choosing Food and Beverage Snacks Containing Food Additives Among College Students. [Artikel Dosen]
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HASIL CEK-Suryani Olivia Araminta-Actio College Student Food Additive Knowledge Study Program.pdf.pdf Download (865kB) |
Abstract
Food safety is an important aspect that must be attended because it is related to health. One way to control food safety to prevent health problems is to protect food from food Additives that exceed the standard or do not meet the requirements for
health. College students often spend time outside the home, boarding house, and campus. So, that to meet food needs, college students always buy and consume food and beverage snacks installs, food stalls, campus canteens, and street
vendors around the campus. This study aimed to determine the factors associated with food selection and beverage snacks containing food additives for boarding college students in Warungboto Village, Yogyakarta. The type of this research is
quantitative with observational analytic methods. The time frame of this research was cross-sectional. The population in this study was 2958 boarding College students in the Warungboto Village, Yogyakarta City. The sample was calculated using the Slovin formula with totally 104 College students and used the proportional random sampling technique. The data were collected using the characteristics of the respondents, questionnaires on knowledge, attitudes, and
actions in the choosing of food and beverage snacks. The data were analysed by using univariate and bivariate statistical tests. The results showed that there was no relationship between knowledge and the act of selecting snacks containing harmful food additives with a p-value of 0.335> 0.05. There is a relationship between attitude and the act of choosing snacks containing harmful Food Additives for boarding College students with a P-value of 0.001 <0.05. There is a relationship
between the origin of the study program and the act of selecting snacks containing harmful Food Additives for boarding College students with a P-value of 0.000 <0.05. The conclusion in this study is that there is no relationship between knowledge and the act of selecting snacks containing harmful Food Additives. There is a relationship between the attitude and origin of the study program with the choosing of snacks containing harmful Food Additives for boarding College students in the Warungboto Village, Yogyakarta.
| Item Type: | Artikel Dosen |
|---|---|
| Subjects: | R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine |
| Divisi / Prodi: | Faculty of Public Health (Fakultas Kesehatan Masyarakat) > FKM Doc |
| Depositing User: | Dr Dyah Suryani |
| Date Deposited: | 20 Apr 2022 05:44 |
| Last Modified: | 20 Apr 2022 05:44 |
| URI: | http://eprints.uad.ac.id/id/eprint/34582 |
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