THE KNOWLEDGE, PERCEPTION, AND BEHAVIOR OF BUSINESS PEOPLE CAFETERIA RELATED VEGETABLES MENU IN THE CAFETERIA SOEGIJAPRANATA CATHOLIC UNIVERSITY SEMARANG
Daftar Isi:
- Healthy foods are foods that have balanced nutrition such as carbohydrates, fats, proteins, vitamins, and minerals. Vegetables are one of the ingredients in the healthy food menu for the body. Balanced nutrition will improve the health of the body and make normal body weight so as not to suffer obesity. Poor nutrition will result in the risk of chronic diseases or infectious diseases (PTM), such as diabetes, heart disease, hypertension, stroke, and cancer. The purpose of this research is to know the knowledge, perception, and behaviour of canteen business to the vegetable food menu in the Catholic Univestitas Soegijapranata Semarang. The sampling method is used by the purposive sampling method with the criteria of the merchant in the Soegijapranata Catholic University cafeteria. The results of the study obtained 21 respondents, each male and female. Statistical analysis in this research is using univariate descriptive analysis, chi- square and Kendal’s tau-B. The results of knowledge analysis showed that respondents had a good level of knowledge (85.7%), respondents also had perceptions (76.2%) and behavior (81%) A positive related vegetable menu. The results of this study also showed that there is a relationship between the respondents knowledge and the perception and behaviour of respondents related to the vegetable menu and there is also a relationship between the perception of respondents to the behavior of respondents associated vegetable Other research results of inter-group relations are the relationship between nutrient content to the causes of nutritional damage, the relationship between factors causing nutrient damage to the quality of processing, the relationship between quality Processing with food quality, the relationship between the provision on healthy food with foodstuffs, as well as the relationship between quality processing with food quality