relation: https://eprints.untirta.ac.id/51132/
title: ANALISIS MENU MEAL PLAN TERKAIT DENGAN RISIKO   OBESITAS DAN HIPERTENSI PADA KARYAWAN DI PT X
creator: WULANDARI, SITA ASYRI
subject: RA Public aspects of medicine
subject: RA0421 Public health. Hygiene. Preventive Medicine
description: 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 (<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.
date: 2025
type: Thesis
type: NonPeerReviewed
format: text
language: en
identifier: https://eprints.untirta.ac.id/51132/9/SITA%20ASYRI%20WULANDARI_8882210017_FULL%20TEXT.pdf
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identifier: https://eprints.untirta.ac.id/51132/10/SITA%20ASYRI%20WULANDARI_8882210017_CP.pdf
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identifier: https://eprints.untirta.ac.id/51132/2/SITA%20ASYRI%20WULANDARI_8882210017_01.pdf
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identifier: https://eprints.untirta.ac.id/51132/3/SITA%20ASYRI%20WULANDARI_8882210017_02.pdf
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identifier: https://eprints.untirta.ac.id/51132/4/SITA%20ASYRI%20WULANDARI_8882210017_03.pdf
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identifier: https://eprints.untirta.ac.id/51132/5/SITA%20ASYRI%20WULANDARI_8882210017_04.pdf
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identifier: https://eprints.untirta.ac.id/51132/6/SITA%20ASYRI%20WULANDARI_8882210017_05.pdf
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identifier: https://eprints.untirta.ac.id/51132/7/SITA%20ASYRI%20WULANDARI_8882210017_REF.pdf
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language: en
identifier: https://eprints.untirta.ac.id/51132/8/SITA%20ASYRI%20WULANDARI_8882210017_LAMP.pdf
identifier:   WULANDARI, SITA ASYRI  (2025) ANALISIS MENU MEAL PLAN TERKAIT DENGAN RISIKO OBESITAS DAN HIPERTENSI PADA KARYAWAN DI PT X.  S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.