@phdthesis{eprintuntirta51132,
           title = {ANALISIS MENU MEAL PLAN TERKAIT DENGAN RISIKO 
OBESITAS DAN HIPERTENSI PADA KARYAWAN DI PT X},
            note = {Obesitas dan hipertensi merupakan masalah kesehatan yang banyak dialami 
oleh pekerja kantoran akibat pola makan dan gaya hidup yang tidak seimbang. 
Intervensi melalui pengaturan meal plan yang tepat diharapkan dapat membantu 
mengurangi risiko kedua kondisi tersebut. Penelitian ini bertujuan untuk 
mengevaluasi menu meal plan yang diberikan kepada karyawan PT X terkait risiko 
obesitas dan hipertensi, meliputi analisis ketersediaan, konsumsi, kecukupan zat 
gizi, serta hubungannya dengan perubahan status gizi dan tekanan darah. Penelitian 
menggunakan desain quasi experimental dengan pendekatan one group pre-test 
and post-test design pada 60 karyawan PT X selama tiga bulan intervensi meal plan. 
Data dianalisis menggunakan uji Repeated Measures ANOVA untuk mengetahui 
adanya penurunan status gizi dan tekanan darah dan uji korelasi Spearman untuk 
mengetahui korelasi antara dua variabel. Hasil penelitian menunjukkan rata-rata 
asupan energi dari meal plan selama intervensi adalah 1397 kkal (92\%), protein 
57,7 g (66\%), lemak 52 g (133\%), karbohidrat 171 g (72\%), serat 11 g (44\%), 
natrium 1223 mg (92\%), kalium 1375 mg (86\%), dengan tingkat kecukupan gizi 
makro dan mikro yang sebagian besar masih tergolong defisit ({\ensuremath{<}}70\%). Intervensi 
meal plan menunjukkan penurunan signifikan pada status gizi obesitas (p = 0,001) 
dan tekanan darah diastolik (p = 0,000). Namun, tidak ditemukan korelasi yang 
signifikan antara jenis meal plan dengan status obesitas (p = 0,649) maupun tekanan 
darah (p = 0,742). Intervensi meal plan berkontribusi terhadap penurunan obesitas 
dan tekanan darah diastolik secara signifikan, namun tidak menunjukkan hubungan 
langsung antara jenis meal plan dengan risiko obesitas dan hipertensi secara 
statistik.},
          school = {UNIVERSITAS SULTAN AGENG TIRTAYASA},
          author = {SITA ASYRI WULANDARI},
            year = {2025},
             url = {https://eprints.untirta.ac.id/51132/},
        abstract = {Obesity and hypertension are common health issues among office workers, often resulting from unbalanced diets and sedentary lifestyles. Properly planned meal interventions are expected to help reduce the risk of these conditions. This study aims to evaluate the meal plan menus provided to employees at PT X in relation to the risk of obesity and hypertension, including analysis of food availability, consumption, nutrient adequacy, and their association with changes in nutritional status and blood pressure. The study employed a quasi-experimental design using a one-group pre-test and post-test approach involving 60 employees 
of PT X over a three-month meal plan intervention. Data were analyzed using Repeated Measures ANOVA to assess changes in nutritional status and blood pressure, and Spearman correlation to identify associations between variables. The 
results showed that the average energy intake from the meal plans during the intervention was 1397 kcal (92\%), protein 57,7 g (66\%), fat 52 g (133\%), carbohydrates 171 g (72\%), fiber 11 g (44\%), sodium 1223 mg (92\%), and potassium 1375 mg (86\%), with most macro and micronutrient intakes still 
considered deficient ({\ensuremath{<}}70\%). The meal plan intervention significantly reduced obesity status (p = 0.001) and diastolic blood pressure (p = 0.000). However, no significant correlation was found between the type of meal plan and obesity status (p = 0.649) or blood pressure (p = 0.742). The meal plan intervention contributed significantly to reductions in obesity and diastolic blood pressure, though it did not show a statistically significant direct relationship between meal plan type and the risk of obesity and hypertension.},
        keywords = {Blood Pressure, Hypertension, Meal Plan, Nutrients, Obesity
Hipertensi, Meal Plan, Obesitas, Tekanan Darah, Zat GizI}
}