ANALISIS ASUPAN LEMAK, NATRIUM DAN SERAT BERDASARKAN TEKANAN DARAH PADA MAHASISWA PROGRAM STUDI ILMU GIZI FAKULTAS ILMU-ILMU KESEHATAN UNIVERSITAS ESA UNGGUL TAHUN 2016
Abstract: The pressure of
blood is a power for the flowingof the blood (oxygen and food) in the arteries,
arterioles, pillaries and venous system, thus forming a blood flow to the settle.
An increase or decrease in blood pressure will affect the homeostasis of the
body. The Food intake is one of the etiology of an increase or decrease in the
blood pressure. Some nutrients can increase or decrease the blood pressure is
in the intake of fat, and fiber natium.Subject: This research try to explore
the relationship between the intake of fat, sodium and fiber on blood pressure.
Method:This research conducted on students of department of nutritional
sciences in Esa Unggul Universityfor The Academic Year in 2015/2016 were
selected by cluster random sampling. The data was taken which the blood
pressure, intake of fat, sodium and fiber. The measure of blood pressure
issfigmomanometer, the intake fat, fiber, sodium recorded withfood recall 24 hours
dan food frequency questionnaire (FFQ).The Result:Subjects in this study are
dominated withstudent about 115 peoples with an average age of20 ± 1.6, while
the students of7 people (5.74%) with a mean age of20 ± 1.7 years. Daily sodium
intake in the group of men more than AKN of 2012 by 14.56% whereas in the group
of women less than AKN 2012 amounted to 6.77%. Daily fiber intake in the group
of men and women is lower than AKS 2012. Lack of fiber intake on women's groups
to 1.42% while the male group 13.19%. Results indicating that there are
differences in the intake of fat, sodium and fiber in the group of normal blood
pressure, prehypertension and hypertension group with F count 6.574 and P:
0.049 (< 0.05), F count fiber intake 5.431 and P 0.001 (<0, 05) F count
4.765 with P = 0.036 (< 0.05). Spearman rank analysis results indicate that
there is a relationship between the intake of fat, fiber and sodium on blood
pressure at p < 0.05.
Keywords: Student, fat, fiber
Penulis: Yulia Wahyuni
Kode Jurnal: jpkesmasdd160382
