A Summary of Medical Students' Preference for Healthy Campus Canteen Menus

Muhammad Farhan, Ardesy Melizah Kurniati, Iche Andriyani Liberty, Syarif Husin, Hertanti Indah Lestari

Abstract


The canteen is one of the supporting facilities on campus. The availability of nutritious menus is of great assistance in meeting the nutritional needs of the academic community in support of its learning activities. However, not all campus canteens meet the criteria for healthy canteens. Students' input is required for the establishment of a healthy canteen, especially regarding the menu. This study aims to explore the canteen menu preferences of medical students at Universitas Sriwijaya to develop a healthy canteen. This study is an observational survey, and Google Form is used to collect data through an online questionnaire. The majority of the 646 samples (72.4 %) were females, lived within the family house (52.8 %), had meals from the canteen (70.1 %), were likely to buy ready-to-eat food (65 %), and spent their daily pocket money between IDR 20,000 to 30,000 (34.1 %). A part of them was pleased with the former canteen's menu, including flavor, presentation, menu variants, accessibility to desired menus, pricing, and nutrition content. The majority of students prefer to purchase the main menu (85.1 %), drink without added sugar (74.8%), get the seller's predetermined food portion (54%), and select a canteen that regulates unhealthy menu limitations (46.9 %), which provides a complete menu list with prices and nutritional content (49.8 %). Most students prefer menus that fill them up, no added sugar drinks, predetermined menu portions, limiting menus that are considered unhealthy, and clear nutritional content and price information on the menu list.


Keywords


Healthy canteen menus; Medical student; Preferences

Full Text:

PDF

References


Ali Hassan S, Bhateja S, Arora G, Prathyusha F. Impact of junk food on health. J Manag Res Anal. 2020;7(2):57–9.

Badan Pengawas Obat dan Makanan Republik Indonesia. (2019). Peraturan Badan Pengawas Obat Dan Makanan Nomor 22 Tahun 2019 Tentang Informasi Nilai Gizi Pada Label Pangan Olahan. Badan Pengawas Obat Dan Makanan, 53, 1689–1699.

Czarniecka-skubina, E., Hanna, G., & Laskowski, W. (2019). Consumer Choices and Service Quality in the University Canteens in Warsaw , Poland. 1–19.

Djannah, S. N., & Matahari, R. (2020). Social aspects role and the behavior of drinking water among students in a private university. International Journal of Evaluation and Research in Education, 9(2), 374–378. https://doi.org/10.11591/ijere.v9i2.20432

Fonseca, L. B., Pereira, L. P., Rodrigues, P. R. M., Andrade, A. C. D. S., Muraro, A. P., Gorgulho, B. M., Pereira, R. A., & Ferreira, M. G. (2020). Food consumption on campus is associated with meal eating patterns among college students. British Journal of Nutrition. https://doi.org/10.1017/S0007114520003761

Haynes, A., Morley, B., Dixon, H., Scully, M., McAleese, A., Gascoyne, C., Busbridge, R., Cigognini, M., Regev, I., & Wakefield, M. (2020). Secondary school canteens in Australia: Analysis of canteen menus from a repeated cross-sectional national survey. Public Health Nutrition. https://doi.org/10.1017/S1368980020003535

Hilger, J., Loerbroks, A., & Diehl, K. (2017). Eating behaviour of university students in Germany: Dietary intake, barriers to healthy eating and changes in eating behaviour since the time of matriculation. Appetite, 109, 100–107. https://doi.org/10.1016/j.appet.2016.11.016

HPB. (2017). Healthier Dining Programme. Health Promotion Board.

Jauziyah, S., Nuryanto, N., Tsani, A. F. A., & Purwanti, R. (2021). Pengetahuan Gizi Dan Cara Mendapatkan Makanan Berhubungan Dengan Kebiasaan Makan Mahasiswa Universitas Diponegoro. Journal of Nutrition College, 10(1), 72–81. https://doi.org/10.14710/jnc.v10i1.30428

Khursheed, I., & Baig, L. (2014). Students’ perceptions of educational environment of a private medical school in Pakistan. Journal of the Pakistan Medical Association, 64(11), 1244–1249.

Kustiyoasih, M. P., Adriani, M., & Nindya, T. S. (2017). Penyelenggaraan Makanan Dan Kepuasan Konsumen Di Kantin Lantai 2 Rumah Sakit Universitas Airlangga Surabaya. Media Gizi Indonesia, 11(1), 11. https://doi.org/10.20473/mgi.v11i1.11-16

Legiran, A. M. Z., & Bellinawati, N. (2015). Faktor Risiko Stres dan Perbedaannya pada Mahasiswa Berbagai Angkatan di Fakultas Kedokteran Universitas Muhammadiyah Palembang. 2(2), 197–202. https://doi.org/10.1063/1.3106611

Li, D., Xu, H., Kang, M., & Ma, S. (2018). Empathy in Chinese eight-year medical program students: Differences by school year, educational stage, and future career preference. BMC Medical Education, 18(1), 1–9. https://doi.org/10.1186/s12909-018-1348-2

Menteri Kesehatan RI. (2003). Keputusan Menteri Kesehatan Republik Indonesia Nomor 1098/Menkes/Sknii/2003 Tentang Persyaratan Hygiene Sanitasi Rumah Makan Dan Restoran. Keputusan Menteri Kesehatan RI, 1–16.

Menteri Kesehatan RI. (2014). Peraturan Menteri Kesehatan RI Nomor 41 tahun 2014 tentang Pedoman Gizi Seimbang. 1–96.

Permatasari TAE, Nurkamalia, Astin NM. Analisis Dukungan Institusi Terhadap Penyelenggaraan Kantin Sehat Pada Mahasiswa Di Universitas Negeri Dan Swasta Di Jakarta. IAKMI J Kesehat Masy Indones. 2020;1(1):17–24.

Sakai, Y., Rahayu, Y. Y. S., & Araki, T. (2022). Nutritional Value of Canteen Menus and Dietary Habits and Intakes of University Students in Indonesia. Nutrients, 14(9). https://doi.org/10.3390/NU14091911

Sousa, A., Sych, J., Rohrmann, S., & Faeh, D. (2020). The importance of sweet beverage definitions when targeting health policies—the case of Switzerland. Nutrients, 12(7), 1–18. https://doi.org/10.3390/nu12071976

Sulastri, S. (2017). Analisis Kadar Monosodium Glutamat (MSG) pada Bumbu Mie Instan yang Diperjualbelikan di Koperasi Wisata Universitas Indonesia Timur. Jurnal Media Laboran, 7(1 SE-Articles).

Sutjiato, M., & Tucunan, G. D. K. a a T. (2015). Hubungan Faktor Internal dan Eksternal dengan Tingkat Stress pada Mahasiswa Fakultas Kedokteran Universitas Sam Ratulangi Manado. Jikmu, 5(1), 30–42.

Wani P Swapnil. Impact of Fast Food Consumption on Health. Int J Recent Trends Bus Tour [Internet]. 2020;(April):79–83.

WHO. (2020). Healthy Diet.

Wulansari, A., Setiawan, B., & Sinaga, T. (2014). Penyelenggaraan Makanan Dan Tingkat Kepuasan Konsumen Di Kantin Zea Mays Institut Pertanian Bogor. Jurnal Gizi Dan Pangan, 8(2), 151. https://doi.org/10.25182/jgp.2013.8.2.151-158




DOI: https://doi.org/10.35308/j-kesmas.v9i2.4504

Refbacks

  • There are currently no refbacks.




p-ISSN 2355-0643
e-ISSN 2355-0988

Managed by Fakultas Kesehatan Masyarakat
Published by Universitas Teuku Umar
Website : http://jurnal.utu.ac.id/jkesmas
Email    : jkemas@utu.ac.id

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.