Peningkatan Pengetahuan tentang Gizi di Masa Pandemi untuk Pencegahan Covid-19

Improvement of Nutrition Knowledge during Pandemic for Covid-19 Disease Prevention

Authors

DOI:

https://doi.org/10.33084/pengabdianmu.v7iSpecial-1.2679

Keywords:

Covid-19 Prevention, Nutrition and Immunity, Micronutrients

Abstract

Nutritional fulfillment is one of the essential factors to prevent the Covid-19 disease. The term balanced nutrition consists of several points: balanced consumption of staple food, the source of protein, fruit, and vegetables, and also drinking an adequate amount of water. Several specific nutrients are also involved in strengthening the immune system, such as vitamin A, C, E, B6, folic acid, zinc, selenium, and iron. The balanced diet practices are affected by nutrition knowledge and further underlined the importance of an educational approach to knowledge improvement of its principles to prevent Covid-19 disease. The intervention conducted through an online meeting platform with a pre-post test was applied to measure the level of knowledge. There were 92 participants in this international event, with the knowledge score improvement was 25% higher than the pre-test mean score. The highest rose was in the vegetables daily intake recommendation and the highest vitamin C source. In conclusion, sustainable educational intervention is important to improve the community’s knowledge about a balanced diet that plays a role in Covid-19 disease prevention.

Downloads

Download data is not yet available.

Author Biographies

Sunarti Sunarti, Universitas Ahmad Dahlan

Departement of Nutrition, Public Fealth Faculty

Dyah Suryani, Universitas Ahmad Dahlan

Departement of Nutrition, Faculty of Public Health

Hesti Khofifah, Universitas Ahmad Dahlan

Department of Nutrition, Public Health Faculty 

References

Asakura, K., Todoriki, H., Sasaki, S. 2017. Relationship between nutrition knowledge and dietary intake among primary school children in Japan: Combined effect of children’s and their guardians’ knowledge. Journal of Epidemiology. 27(10):483–491. https://doi.org/10.1016/j.je.2016.09.014
Carr, A.C., Rowe, S. 2020. Editorial: The Emerging Role of Vitamin C in The Prevention and Treatment of Covid-19. Nutrients. 12(11):3286. https://doi.org/10.3390/nu12113286
Chin, Y.S., Chew, B.H., Widyahening, I.S. 2021. Dietary Practices and Nutrition for the Prevention of Covid-19. RECRUS: Research Newsletter. 1(3):1–5
Egg, S., Wakolbinger, M., Reisser, A., Schätzer, M., Wild, B., Rust, P. 2020. Relationship between nutrition knowledge, education and other determinants of food intake and lifestyle habits among adolescents from urban and rural secondary schools in Tyrol, Western Austria. Public Health Nutrition. 23(17):3136–3147. https://doi.org/10.1017/S1368980020000488
Kementerian Kesehatan Republik Indonesia. 2020. Panduan Gizi Seimbang Pada Masa Pandemi COVID-19. Jakarta: Kementerian Kesehatan Republik Indonesia
Mahmud, M.K., Hermana, Nazarina, Marudut, Zulfianto, N.A., Muhayatun, et al. 2018. Tabel Komposisi Pangan Indonesia 2017. Jakarta: Kementerian Kesehatan Republik Indonesia.
Shalaby, S.I., Awad, M.M., El Dean, H.N., Mohamed, R.A., Gupta, N., Singh, R. 2016. Impact of nutritional health educational program `on elderly persons’ nutritional knowledge, attitude and practice. Research Journal of Pharmaceutical, Biological and Chemical Sciences. 7(3):460-476
Shapu, R.C., Ismail, S., Ahmad, N., Lim, P.Y., Njodi, I.A. 2020. Systematic review: Effect of health education intervention on improving knowledge, attitudes and practices of adolescents on malnutrition. Nutrients. 12(8):2426. https://doi.org/10.3390/nu12082426
Spronk, I., Kullen, C., Burdon, C., O’Connor, H. 2014. Relationship between nutrition knowledge and dietary intake. British Journal of Nutrition. 111(10):1713–1726. https://doi.org/10.1017/S0007114514000087
Sulistyawati, S., Rokhmayanti, R., Aji, B., Wijayanti, S.P.M., Hastuti, S.K.W., Sukesi, T.W., et al. 2021. Knowledge, attitudes, practices and information needs during the covid-19 pandemic in indonesia. Risk Management and Healthcare Policy. 14:163–175. https://doi.org/10.2147/RMHP.S288579
World Health Organization. 2020. Eat fresh and unprocessed foods every day Drink enough water every day. http://www.emro.who.int/nutrition/nutrition-infocus/nutrition-advice-for-adults-during-the-covid-19-outbreak.html

Downloads

Published

2022-02-28

How to Cite

Sunarti, S., Widyaningrum, R., Suryani, D., & Khofifah, H. (2022). Peningkatan Pengetahuan tentang Gizi di Masa Pandemi untuk Pencegahan Covid-19: Improvement of Nutrition Knowledge during Pandemic for Covid-19 Disease Prevention. PengabdianMu: Jurnal Ilmiah Pengabdian Kepada Masyarakat, 7(Special-1), 240–244. https://doi.org/10.33084/pengabdianmu.v7iSpecial-1.2679