Hubungan Tingkat Stres, Emotional Eating, dan Pengetahuan Gizi dengan Konsumsi Makanan Cepat Saji Mahasiswa IPB Correlation between Stress Level, Emotional Eating, and Nutritional Knowledge with Fast Food Consumption among IPB Students

Abstract

Fast food is food that contains high levels of calories, fat, salt, and sugar, but is low in protein and micronutrients. The increasing academic workload can make fast food, which is convenient, an attractive choice for students. This study aimed to analyze the correlation between stress levels, emotional eating, and nutritional knowledge with fast food consumption among nutrition and non-nutrition students at IPB. This cross-sectional study involved 30 nutrition students and 30 non-nutrition students. Data on subject characteristics, stress levels, emotional eating, nutritional knowledge, and frequency of fastfood consumption were obtained through questionnaires and interviews. Most subjects were at a moderate stress level, with 73.3% of nutrition students and 70.0% of non-nutrition students falling into this category. The majority of nutrition students were categorized as emotional eaters (66.7%), while most non-nutrition students were categorized as non-emotional eaters (56.7%). Most subjects had good nutritional knowledge, with 56.7% of nutrition students and 50.0% of non-nutrition students in this category. Nutrition students had a higher frequency of fastfood consumption (37.00±18.45) compared to non-nutrition students (34.60±17.92). There were significant differences between nutrition and non-nutrition students in terms of stress levels and nutritional knowledge. Correlation test results showed no significant correlation between stress levels and emotional eating, or between stress levels and nutritional knowledge with the frequency of fastfood consumption (p>0.05). However, a significant positive correlation was found between emotional eating and the frequency of fastfood consumption (p<0.05).