HUBUNGAN KETERAMPILAN PERSIAPAN MAKANAN PADA IBU BEKERJA DENGAN STATUS GIZI BALITA DI DAERAH ISTIMEWA YOGYAKARTA
DOI:
https://doi.org/10.31004/prepotif.v8i3.37940Keywords:
Balita, Ibu bekerja, keterampilan makanan, status gizi, YogyakartaAbstract
Gizi buruk pada anak balita masih menjadi masalah kesehatan yang signifikan di Indonesia, khususnya di Daerah Istimewa Yogyakarta, dimana 7,1% anak balita mengalami kekurangan berat badan. Ibu yang bekerja menghadapi tantangan unik dalam menyeimbangkan tuntutan karir dengan tanggung jawab pengasuhan anak, yang berpotensi berdampak pada status gizi anak mereka. Penelitian ini berupaya mengetahui hubungan keterampilan menyiapkan makanan ibu bekerja dengan status gizi balita di Daerah Istimewa Yogyakarta. Studi cross-sectional dilakukan terhadap 211 ibu bekerja yang mempunyai anak usia 6-59 bulan dari lima kabupaten di Provinsi Yogyakarta. Hasil Penelitian menunjukkan rata-rata z-score berat badan terhadap tinggi badan adalah 1,33 ± 1,83 yang menunjukkan status gizi anak secara umum baik. Namun tidak ditemukan hubungan bermakna antara keterampilan ibu dalam menyiapkan makanan (perencanaan, pengolahan, dan keamanan pangan) dengan status gizi anak (p > 0,05). Rata-rata skor keterampilan menyiapkan makanan lebih tinggi (4,901) pada ibu yang mempunyai anak dengan status gizi baik dibandingkan dengan ibu yang gizi kurang (4,476) atau berisiko kelebihan berat badan dan obesitas (4,799). Meskipun tidak ada hubungan signifikan antara keterampilan ibu dalam menyiapkan makanan dengan status gizi anak, namun status gizi anak yang positif secara keseluruhan menunjukkan bahwa ibu yang bekerja pada populasi ini umumnya mampu memberikan gizi yang cukup kepada anaknya.References
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