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The Pattern of Carbohydrate Intake among University Students from Eastern Indonesia Tends to be Diverse

[ Vol. 17 , Issue. 8 ]

Author(s):

Siti Helmyati*, Anita W. Amalia, Haifa Sholihah, Mirasari Kurnia, Savira Kiasaty, Maria Wigati, A.J. Rohana, Wan R.W. Ishak, Noor A. Hamid, Vasanti Malik and Frank Hu   Pages 867 - 875 ( 9 )

Abstract:


Background: Along with the shift in consumption patterns of carbohydrate staple foods in Indonesia, many communities are abandoning local traditional foods such as tubers and sago and turning to white rice.

Objective: Considering the rise of modern living patterns that are loved by teenagers and young adults, the researchers aimed to identify the basic food consumption patterns of adolescents and young people in Indonesia and the factors that influence them.

Methods: The subjects involved in this study were 108 Universitas Gadjah Mada students representing various regions and tribes in Indonesia. The proportion of each part of Indonesia was determined by the proportionate stratified random sampling technique, while the research subjects were selected by purposive sampling. Subjects were interviewed using the semi-quantitative food frequency questionnaire (SQ-FFQ). Data on knowledge factors related to nutrition and perceptions were obtained using a separate questionnaire.

Results: The most consumed staple carbohydrate foods are cereals, especially white rice (82%), tubers (10.6%), noodles, pasta and bread (12.3%) and sago (1.8%). Several factors that influence the consumption pattern significantly (p<0.05) are sex, place of origin, and nutritional status.

Conclusion: There is a high dependency on white rice among young adults in Yogyakarta, Indonesia. The culture and place of origin have an important role in shaping the pattern of carbohydrate consumption. Strategic interventions are needed to increase youth food diversification.

Keywords:

Carbohydrate intake, diabetes mellitus prevention, dietary pattern, dietary pattern factors, nutrition knowledge, young adults.

Affiliation:

Department of Nutrition and Health, Faculty of Medicine, Public Health, and Nursing, Universitas Gadjah Mada, Department of Nutrition and Health, Faculty of Medicine, Public Health, and Nursing, Universitas Gadjah Mada, Department of Nutrition and Health, Faculty of Medicine, Public Health, and Nursing, Universitas Gadjah Mada, Department of Nutrition and Health, Faculty of Medicine, Public Health, and Nursing, Universitas Gadjah Mada, Department of Nutrition and Health, Faculty of Medicine, Public Health, and Nursing, Universitas Gadjah Mada, Center for Health and Human Nutrition, Faculty of Medicine, Public Health, and Nursing, Universitas Gadjah Mada, Department of Community Medicine, School of Medical Sciences, Universiti Sains Malaysia, Kubang Kerian, Kelantan, Program Nutrition & Dietetic, School of Health Sciences, Universiti Sains Malaysia, Kubang Kerian, Kelantan, Department of Community Medicine, School of Medical Sciences, Universiti Sains Malaysia, Kubang Kerian, Kelantan, Department of Nutritional Sciences, University of Toronto, 1 King’s College Circle, Toronto, ON, M5S 1A8, Department of Nutrition, Harvard T.H. Chan School of Public Health, 665 Huntington Avenue, Boston, MA 02115

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