Association of nutrition knowledge level, sugar, salt, and fat (SSF) intake with blood pressure : case of university students
DOI:
https://doi.org/10.21927/ijnd.2026.14(3).221-230Keywords:
Salt, Sugar, Fat, Blood Pressure, garam, gula, tekanan darahAbstract
ABSTRAK
Latar Belakang: Hipertensi tidak lagi menjadi kondisi yang hanya dialami oleh orang tua, tetapi semakin sering ditemukan pada individu usia produktif, termasuk mahasiswa. Salah satu faktor yang dapat memengaruhi tekanan darah adalah pola makan, khususnya asupan gula, garam, dan lemak (SSF), serta pengetahuan gizi seseorang.
Tujuan: Menentukan hubungan antara pengetahuan gizi, asupan SSF, dan tekanan darah mahasiswa di Universitas Sriwijaya.
Metode: Penelitian menggunakan desain cross-sectional dan melibatkan 120 mahasiswa aktif dari Fakultas Kesehatan Masyarakat dan Fakultas Pendidikan dan Pelatihan Guru Universitas Sriwijaya, yang dipilih melalui sampling purposif. Pengumpulan data meliputi kuesioner pengetahuan gizi, wawancara 2x24 jam pengingatan makanan, dan pengukuran tekanan darah menggunakan sphygmomanometer digital.
Hasil: Hasil univariat menunjukkan bahwa 47,5% responden berusia 20 tahun, 90,8% perempuan, 74,2% memiliki pengetahuan gizi yang baik, dan 94,2% memiliki tekanan darah normal. Rata-rata konsumsi gula, garam, dan lemak dari makanan dan minuman yang dikonsumsi di kantin kampus masing-masing sebesar 5,9 gram, 670,75 miligram, dan 21,9 gram. Analisis bivariat menggunakan uji Chi-Square pada tingkat kepercayaan 95% menunjukkan hubungan yang signifikan antara asupan garam (P = 0,036) dan asupan lemak (P = 0,004) dengan tekanan darah. Sebaliknya, tidak ada hubungan yang signifikan antara pengetahuan gizi (P = 0,373) atau asupan gula (P = 0,166) dengan tekanan darah.
Kesimpulan: Secara keseluruhan, tekanan darah pada mahasiswa Universitas Sriwijaya lebih dipengaruhi oleh asupan garam dan lemak daripada pengetahuan gizi atau asupan gula.
ABSTRACT
Background: Hypertension is no longer a condition that only affects older people, but is increasingly found in individuals of productive age, including students. One factor that can affect blood pressure is diet, particularly sugar, salt, and fat (SSF) intake, as well as an individual's nutritional knowledge.
Objectives: To determine the relationship between nutritional knowledge, SSF intake, and blood pressure in students at Sriwijaya University.
Methods: This cross-sectional study involved 120 active students from the Faculty of Public Health and the Faculty of Teacher Education and Training at Sriwijaya University, who were selected through purposive sampling. Data collection included a nutritional knowledge questionnaire, a 2x24-hour dietary recall interview, and blood pressure measurement using a digital sphygmomanometer.
Results: Univariate results showed that 47.5% of respondents were 20 years old, 90.8% were female, 74.2% had good nutritional knowledge, and 94.2% had normal blood pressure. The average consumption of sugar, salt, and fat from food and beverages consumed in the campus cafeteria was 5.9 grams, 670.75 milligrams, and 21.9 grams, respectively. Bivariate analysis using the Chi-Square test at a 95% confidence level showed a significant relationship between salt intake (P = 0.036) and fat intake (P = 0.004) with blood pressure. Conversely, there was no significant relationship between nutritional knowledge or sugar intake and blood pressure.
Conclusions: .Blood pressure among students at Sriwijaya University is significantly associated with salt and fat intake, while nutritional knowledge and sugar intake show no significant relationship.
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