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"AbstrakThe consumption of fresh vegetables at the stalls needs serious attention. This research aimed to estimate the exposure probability due to fresh vegetables consumption of street food consumers, to measure sanitation level of street stalls that serving fresh vegetables, and to recommend a mentoring program for the stalls at four locations in Bogor City. This research was conducted at 16 stalls located at four locations in Bogor City. The number of respondents surveyed was 293 people and determined by stratified sampling method. Food frequency questionnaire was used as a tool in the survey. The survey showed that men consumed more fresh vegetables than women with the average of 47.12 g/person/consumption and frequency 3.37 times/week (p<0.05). Adults consumed fresh vegetables at the stalls most often with 3.05 times/week and the average consumption of 44.59 g/person/consumption (p<0.05). All street stalls were at level IV of sanitary practices. Thus, there is a risk of food safety in consuming fresh vegetables at the stalls at four locations in Bogor City. Men and adults had high exposure probability to microbiological hazards due to fresh vegetables consumption at the stalls. Mentoring program for all locations involving socialization and implementation of street stall management and sanitation practices regulations by government, full awareness of street vendors in complying with the prevailing regulations, and firm action for the vendors who violate the rules."

"ABSTRAKFood provider at university is one of places that needs to implement standards of food hygiene and sanitation (FHS). This study aimed to evaluate and analyze practices of food hygiene and sanitation based on Decree of Health Minister No. 1098 of 2003 and best practices in six food providers at University X. This study used mixed method evaluation with sequential explanatory design through two stages. Stage I was in the forms of assessment on six food providers, food handlers and laboratory examination on food and beverage samples as well as on eating utensils. Stage II was in the form of focus group discussion (FGD) to deepen findings at stage I. The results of this study showed that 100 of food providers had not yet met the governments regulation. As much as 67 of eating utensils and 83 of food were contaminated with bacteria. Based on food handler examination results, 100 of food handlers were not yet to get medical checkups and training. FGD results indicated that findings at stage I were associated with a lack of knowledge among food handlers and the absence of special unit to oversee food hygiene and sanitation at campus. In conclusion, six food providers in the study area have not met the regulation."

"Eating fresh fruits and vegetables can boost your energy level, supercharge your immune system and maximise your body's healing power. This work gives nutritional programmes for over 75 health problems, telling you which fruits and vegetables have been shown to be effective in combating specific illnesses and why."

"Up to now, in general, the safety of food that is sold at any canteens in the campuses, the eating utensils are handled and thefood stalls are managed are still uncertain. This research was aimed to understand the correlation between the eating utensilshandling and the contamination of Escherichia coli (E. coli) in the food sold by the food vendors in the campus. The crosssectionaldesign research applied on the food stalls in the university campus in Depok with a total number of 173 consumersas respondents. The variables observed as independent variables were the sanitation of the eating utensils and the sanitationof the dining place. The examination method of the Most Probable Number (MPN) for E. coli was conducted to assess thefood’s hygiene. The data analyzed using the chi-square test and followed by the logistic regression. The result showed thatmore than half of the food samples (59.54%) were contaminated by E. coli. The storage place of the eating utensils was mostsignificantly correlated with the E. coli contamination of the served food with an OR=0.45 (0.21-0.87). Therefore, it isnecessary to promote the awareness of this risk and reinforce supervision by the Health Authorities and by the managementof the place of sales to provide guidance to the food vendors and to the consumers as well. Further research is recommendedto observe the E. coli contamination through clean water, eating utensils, the hands of the consumers and the napkins used towipe dry the eating utensils.Hubungan Pengelolaan Peralatan Makan dan Tempat Penjualan terhadap Kontaminasi Escherichia coli padaPenyajian Makanan Jajanan. Selama ini belum diketahui kondisi keamanan makanan jajanan, pengelolaan peralatanmakan dan tempat penjualan makanan di lingkungan Kampus. Penelitian ini betujuan untuk mengetahui hubungan antarapengelolaan peralatan makan dan tempat penjualan terhadap kontaminasi Escherichia coli (E. coli) pada penyajian makananjajanan. Penelitian ini menggunakan disain potonglintang. Pengamatan dilakukan terhadap seluruh tempat penjual makanandi lingkungan Kampus UI Depok dengan responden sebanyak 173 penjamah makanan. Pemeriksaan Most Probable Number(MPN) E. coli dilakukan untuk mengetahui keamanan makanan. Lebih dari separuh 59,54% sampel makanan jajananterkontaminasi E. coli. Tempat penyimpanan peralatan makan paling berhubungan dengan kontaminasi E. coli padapenyajian makanan jajanan. Faktor ini protektif terhadap kontaminasi E. coli pada penyajian makanan jajanan. Hal inididuga disebabkan adanya faktor-faktor lain yang berkontribusi terhadap kontaminasi tersebut tetapi tidak diamati dalampenelitian ini seperti, kontaminasi E. coli pada air bersih, peralatan makan, tangan penjamah makanan dan lap yangdigunakan untuk mengeringkan peralatan makan. Perlu ditingkatkan sosialisasi dan pengawasan oleh dinas kesehatan danpengelola tempat penjual makanan jajanan kepada penjual makanan dan penjamah makanan. Perlu dilakukan penelitianlanjutan dengan mengamati kontaminasi E. coli pada air bersih, peralatan makan, tangan penjamah makanan dan lap yangdigunakan untuk mengeringkan perlatan makan."

"Hubungan Pengelolaan Peralatan Makan dan Tempat Penjualan terhadap Kontaminasi Escherichia coli pada Penyajian Makanan Jajanan. Selama ini belum diketahui kondisi keamanan makanan jajanan, pengelolaan peralatan makan dan tempat penjualan makanan di lingkungan Kampus. Penelitian ini betujuan untuk mengetahui hubungan antara pengelolaan peralatan makan dan tempat penjualan terhadap kontaminasi Escherichia coli (E. coli) pada penyajian makanan jajanan.Penelitian ini menggunakan disain potonglintang. Pengamatan dilakukan terhadap seluruh tempat penjual makanan di lingkungan Kampus UI Depok dengan responden sebanyak 173 penjamah makanan. Pemeriksaan Most Probable Number (MPN) E. coli dilakukan untuk mengetahui keamanan makanan. Lebih dari separuh 59,54% sampel makanan jajanan terkontaminasi E. coli. Tempat penyimpanan peralatan makan paling berhubungan dengan kontaminasi E. coli pada penyajian makanan jajanan. Faktor ini protektif terhadap kontaminasi E. coli pada penyajian makanan jajanan. Hal ini diduga disebabkan adanya faktor-faktor lain yang berkontribusi terhadap kontaminasi tersebut tetapi tidak diamati dalam penelitian ini seperti, kontaminasi E. coli pada air bersih, peralatan makan, tangan penjamah makanan dan lap yang digunakan untuk mengeringkan peralatan makan. Perlu ditingkatkan sosialisasi dan pengawasan oleh dinas kesehatan dan pengelola tempat penjual makanan jajanan kepada penjual makanan dan penjamah makanan. Perlu dilakukan penelitian lanjutan dengan mengamati kontaminasi E. coli pada air bersih, peralatan makan, tangan penjamah makanan dan lap yang digunakan untuk mengeringkan perlatan makan.

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Up to now, in general, the safety of food that is sold at any canteens in the campuses, the eating utensils are handled and the food stalls are managed are still uncertain. This research was aimed to understand the correlation between the eating utensils handling and the contamination of Escherichia coli (E. coli) in the food sold by the food vendors in the campus.The cross- sectional design research applied on the food stalls in the university campus in Depok with a total number of 173 consumers as respondents. The variables observed as independent variables were the sanitation of the eating utensils and the sanitation of the dining place. The examination method of the Most Probable Number (MPN) for E. coli was conducted to assess the food?s hygiene. The data analyzed using the chi-square test and followed by the logistic regression.The result showed that more than half of the food samples (59.54%) were contaminated by E. coli. The storage place of the eating utensils was most significantly correlated with the E. coli contamination of the served food with an OR=0.45 (0.21-0.87). Therefore, it is necessary to promote the awareness of this risk and reinforce supervision by the Health Authorities and by the management of the place of sales to provide guidance to the food vendors and to the consumers as well. Further research is recommended to observe the E. coli contamination through clean water, eating utensils, the hands of the consumers and the napkins used to wipe dry the eating utensils."

"Penelitian ini bertujuan untuk mengetahui hubungan penggunaan jasa OFD dan faktor lainnya dengan konsumsi gula sederhana pada mahasiswa nonkesehatan UI. Variabel dependen pada penelitian ini adalah konsumsi gula sederhana dan variabel independennya adalah frekuensi penggunaan jasa OFD, durasi loyalitas konsumen, preferensi makanan dan minuman tinggi gula, jenis kelamin, jumlah uang saku, jenis tempat tinggal, aktivitas fisik, tingkat stres, dan pengetahuan gizi. Penelitian ini merupakan penelitian kuantitatif dengan desain cross-sectional. Pengambilan data dilakukan pada bulan Mei 2023 kepada 125 mahasiswa nonkesehatan di Universitas Indonesia dengan metode quota sampling. Data dikumpulkan melalui pengisian kuesioner secara daring (online) dan wawancara SQ-FFQ secara luring. Data yang diperoleh kemudian dianalisis secara univariat, bivariat menggunakan chi-square, dan multivariat dengan uji regresi logistik ganda. Hasil penelitian menunjukkan bahwa sebanyak 44,0% responden memiliki konsumsi gula sederhana yang tinggi yaitu ≥50 gram per hari. Hasil juga menunjukkan bahwa frekuensi penggunaan jasa OFD, preferensi makanan dan minuman tinggi gula, jenis tempat tinggal, dan pengetahuan gizi berhubungan dengan konsumsi gula sederhana pada mahasiswa nonkesehatan UI. Analisis multivariat menunjukkan preferensi makanan dan minuman tinggi gula merupakan faktor dominan yang berhubungan dengan konsumsi gula sederhana pada mahasiswa nonkesehatan UI. Peneliti menyarankan agar mahasiswa dapat membatasi konsumsi makanan/minuman manis sehingga dapat terhindar dari peningkatan berat badan yang berlebihan yang dapat menyebabkan obesitas. Peneliti juga menyarankan kepada Universitas Indonesia dan Dinas Kesehatan Depok agar dapat membuat program edukasi gizi dan kesehatan kepada mahasiswa terkait dengan gula sederhana.

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This study aims to determine the relationship between the use of OFD services and other factors with the consumption of simple sugars in UI non-health students. The dependent variable in this study was the consumption of simple sugars and the independent variables were the frequency of using OFD services, duration of consumer loyalty, preference for foods and beverages high in sugar, gender, amount of pocket money, type of residence, physical activity, stress level, and knowledge of nutrition. This research is a quantitative study with a cross-sectional design. Data collection was carried out in May 2023 for 125 non-medical students at the University of Indonesia using the quota sampling method. Data was collected through online questionnaire filling and offline SQ-FFQ interviews. The data obtained were then analyzed by univariate, bivariate using chi-square, and multivariate using multiple logistic regression tests. The results showed that 44.0% of respondents had a high consumption of simple sugar, i.e ≥50 grams per day. The results also show that the frequency of using OFD services, preferences for high sugar foods and drinks, type of residence, and knowledge of nutrition are related to consumption of simple sugars in UI non-health students. Multivariate analysis showed that the preference for high-sugar foods and drinks was the dominant factor associated with consumption of simple sugars among UI non-health students. Researchers suggest that students can limit consumption of sweet foods/drinks so they can avoid excessive weight gain which can lead to obesity. The researchers also suggested to Universitas Indonesia and the Depok’s Health Service to create a nutrition and health education program for college students related to simple sugars."

"Skripsi ini membahas mengenai gambaran tentang pengetahuan, sikap, dan praktik dalam konsumsi buah dan sayur pada siswa kelas 4 di SDN 04 Ciangsana Tahun 2012. Jenis penelitian ini adalah kuantitatif deskriptif dengan desain non eksperimental, sampel penelitian ini berjumlah 65 siswa. Dari hasil pengolahan data diketahui pola konsumsi buah dan sayur responden masih rendah. Selain itu, diketahui faktor yang memiliki hubungan signifikan dengan konsumsi buah dan sayur yaitu pengetahuan, latar belakang etnis ibu, uang saku responden, dan dukungan eksternal. Diharapkan pihak sekolah, Puskesmas, dan Dinas terkait UKS dapat meningkatkan kerjasama dalam mengembangkan program promosi kesehatan di sekolah.

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This research discusses the description about knowledge, attitudes, and practices In fruit and vegetable Consumption in 4th grade students at SDN 04 Ciangsana District of Bogor Year 2012. The type of this research is descriptive quantitative with non-experimental design, sample of this research were 65 students. From the results of the data processing is known consumption pattern of fruits and vegetables are low. It is also known that there are several factors that have significant associations observed with the consumption pattern of fruits and vegetables, there are the knowledge of respondents, respondent’s mother's ethnicity background, pocket money respondents, and external support. It is hoped the school, the health center, and UKS-related agencies can enhance cooperation in developing health promotion programs in schools."

"ABSTRAKKonsumsi minuman berpemanis telah menjadi tren asupan sehari-hari, khususnya pada kelompok usia remaja di Indonesia. Hal ini menjadi urgensi mengingat konsumsi minuman berpemanis secara berlebih dapat berdampak pada kesehatan. Hasil studi baseline yang dilakukan oleh penulis pada siswa usia 12 s.d. 15 tahun di SMP N X Jakarta menujukkan bahwa sejumlah 68% siswa mengonsumsi minuman berpemanis lebih dari sama dengan 1 botol/kaleng per hari dan rata-rata pengetahuan siswa tidak mencapai setengah dari total jawaban benar. Hal ini mendorong penulis untuk mengembangkan sebuah program literasi kesehatan dalam upaya mengurangi perilaku konsumsi minuman tersebut. Desain studi penelitian ini menggunakan pendekatan kuasi eksperimental. Dalam implementasinya, pelaksanaan program dilakukan dalam 2 periode, di mana pada periode I kelompok intervensi memperoleh literasi kesehatan tentang minuman berpemanis dan kelompok kontrol memperoleh literasi komunikasi efektif. Evaluasi hanya dilakukan pada periode I, sementara pada periode II partisipan hanya memperoleh modul sebaliknya. Perubahan perilaku diukur menggunakan kuesioner. Hasil analisis menunjukkan bahwa literasi kesehatan efektif untuk mengurangi perilaku konsumsi minuman berpemanis dan meningkatkan pengetahuan gizi, sikap, norma subjektif, serta intensi dalam mengurangi perilaku tersebut"