Text

RIWAYAT MAKANAN YANG MENINGKATKAN ASAM LAMBUNG SEBAGAI FAKTOR RISIKO GASTRITIS PADA MAHASISWA INSIDE DAN OUTSIDE DI UNIVERSITAS ADVENT INDONESIA

Share :
• 
• 
• 
• 
• 
• 
• 

ABTRACT FOOD HISTORY THAT INCREASES GASTRIC ACID AS A RISK FACTOR FOR GASTRITIS IN INSIDE STUDENTS AND OUTSIDE AT THE ADVENTIST UNIVERSITY OF INDONESIA ALIN SANDRA TFUKAIN NIM: 1551016 Food history is information provided about the type of food and the frequency of food consumed repeatedly for a long time, so this greatly affects the increase in stomach acid as a risk factor for gastritis. This study aims to obtain an overview of food history in Indonesian Adventist University students who suffer from gastritis. The method used in this study is descriptive quantitative. The instrument used in this study was a questionnaire about food history. The population used in this study were students inside or who lived in dormitories and students outside or who lived outside the dormitory who had a diagnosis of gastritis at the Adventist University of Indonesia. The sample in this study amounted to 28 students consisting of 14 students inside and 14 others were outside students. The results showed that the average Food history of students inside was 75.5, which was a high risk of suffering from Gastritis and outside students was 79 also a high risk of suffering from Gastritis. While the results of the calculation of the independent sample test indicate that the value of P-Value (0.382)> 0.05, then the null hypothesis is accepted. So that the results of this study indicate that there is no significant difference in the food history of students inside or who live in dormitories and outside students or who live outside the dormitory. The results of this study can be useful for students and also lecturers in consideration of choosing healthy food, and also for researchers to be able to develop further research. Keywords: food history, Gastritis, inside students and outside students