The correlation among knowledge, attitude, and ınstant food and beverage consumption patterns on the nutritional status of culinary students

Abstract

This study seeks to ascertain: (1) the nutritional knowledge level of class XII Culinary students; (2) the attitudes of class XII Culinary students towards the consumption of instant food and beverages; (3) the behaviors of class XII Culinary students concerning the consumption of instant food and beverages; (4) the nutritional status of class XII Culinary students; (5) the correlation between the knowledge of class XII Culinary students and their nutritional status regarding the consumption of instant food and beverages; (6) the correlation between attitudes and the nutritional status of class XII Culinary students in relation to the consumption of instant food and beverages; (7) the correlation between behaviors and the nutritional status of class XII Culinary students at SMK Negeri 3 Wonosari regarding the consumption of instant food and beverages. This research employs a quantitative descriptive methodology. The population comprised 103 pupils, with a sample of 87 individuals selected using the Isaac and Michael table and the Simple Random Sampling method. The data analysis employed the Chi-Square test, namely univariate and bivariate analysis. The findings indicated that the majority of students possessed adequate nutritional knowledge and favorable attitudes towards healthy eating habits; however, the study revealed no significant correlation between nutritional knowledge (p = 0.550), attitudes (p = 0.974), and the consumption of instant food (p = 0.221) concerning students' nutritional status. The nutritional status of the majority of pupils was classified as overweight (39.1%), normal (36.8%), and underweight (20.7%). These findings indicate the necessity for extensive educational programs to enhance healthy eating habits and underscore the significance of a balanced diet, particularly among adolescents. This research endorses continuous public health efforts to enhance dietary selections and general well-being among the youth.