DOI: https://doi.org/10.14710/jgi.12.1.36-43

Psychosocial stress, food preferences, and screen time with nutritional status of women of reproductive age in Sukamulya Village, Tangerang Regency

1Nutrition Science Study Program, Faculty of Health Sciences, Universitas Esa Unggul, Indonesia

2Dietitian Profession Study Program, Faculty of Health Sciences, Universitas Esa Unggul, Indonesia

Received: 8 Mar 2023; Published: 28 Dec 2023.

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Abstract

Background: The increase in age and the pandemic conditions experienced cause Women of Reproductive Age (WRA) to encounter many environmental issues that disturb their psyche, resulting in psychosocial stress. A strategy for dealing with stress is called coping with stress. A higher screen time and high sugar, salt, or fat to deal with stress might change nutritional status.

Objective: This study aims to determine the relationship between psychosocial stress, food preferences, and screen time with the nutritional status of WRA in Sukamulya Village, Tangerang Regency.

Materials and Methods: This research design is cross-sectional and was conducted in March 2022 in Sukamulya Village, Tangerang Regency. The research sample amounted to 55 participants with a purposive sampling technique. The questionnaires used were Psychosocial Stress Assessment Instrument, Food Frequency Questionnaires, and recall screen time. Data analysis using the Chi-Square test.

Results: The majority of participants experienced psychosocial stress (61.8%), food preferences low in sugar, salt, and fat (63.6%), and most of them were in the high screen time category (52.7%). The results showed that there was no relationship between psychosocial stress and food preferences with nutritional status (p > 0.05), but there was a relationship between screen time and nutritional status (p = 0.011).

Conclusion: In this study, food preferences and psychosocial stress were not factors that affected the nutritional status.

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Keywords: BMI; food preferences; psychosocial stress; screen time; women of reproductive age

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