Food Consumption Patterns of the Community in the Border Area Sangihe Islands Regency, North Sulawesi Province

Agustinus N Kairupan, Gabriel H Joseph, Conny N Manoppo, Ratri Retno Ivada, Herlina N Salamba, Anggela T Tombuku
2021 Acta Scientifci Nutritional Health  
One of the main activities in realizing food security is the achievement of food diversification through improving people's food consumption patterns. The balance of the amount and type of food consumed is important to note because one type of food alone cannot provide optimal nutritional needs. The formation of healthy and quality human resources requires a variety of food consumption to achieve a balance of nutrients according to the standard of adequacy rate. The purpose of this study was to
more » ... determine the energy/nutrient adequacy rate (AKE/G) and protein adequacy rate (AKP/G) along with the expected food pattern score (PPH) as a parameter of food security and to determine the proportion of energy contribution from each food group to total consumption. energy, especially for people in border areas. The research design used is a cross-sectional study from September to October 2017. The population is community households in border areas with a total of 90 households selected by non-probability sampling purposively. The research data is sourced from secondary and primary data covering socio-economic characteristics, and energy and protein food consumption. Data analysis was carried out quantitatively and qualitatively. The results show that: 1) the average calorie and protein consumption of people in border areas is still within the ideal limit of the adequacy of calorie and protein consumption, which is 2015 kcal and 53.82 grams of protein, and the average consumption of energy and protein is classified as low. normal level deficit category. Consumption of the grain food group contributed energy ranging from 57.80% oil and fat 12.60%, animal food 10.45%, vegetables and fruit (8.41%), and tubers 3.34%). The oily fruit/seed food group and other food groups contributed at least 1.3-1.4% energy.
doi:10.31080/asnh.2020.05.0922 fatcat:al7z2rmdebhvhium22u2dhgigy