1. Home
  2. Vol 11, No 2 (2025)
  3. Saputra

Dampak Pelaksanaan Program Pendidikan Gizi terhadap Produktivitas dan Kesehatan Pekerja

DOI: 10.29241/jmk.v11i2.2348

Author

Rizki Iwari Saputra(1*)

(1) Universitas Matana, Indonesia
(1*) Corresponding Author

Full Text

Full Text: View / Download PDF

Article Metrics

Abstract View : 0 times; PDF Download : 0 times

Abstract

Workforce productivity is one of the key indicators driving a country's economic growth. Several companies in Indonesia have reported issues related to workers’ nutrition and productivity. One example is PT XYZ Indonesia, which in 2024 reported that 73% of its employees were classified as overweight or had obesity grade 1, while 30% had elevated blood glucose levels. This study aims to analyze the impact of a nutrition education program on workers’ health indicators. An experimental design with an intervention approach was employed to evaluate the effectiveness of the nutrition education program as a strategy to improve worker productivity and health. The intervention was carried out over a period of eight weeks. The study population comprised employees of PT XYZ Indonesia, and a purposive sampling method was used to select 100 participants, divided evenly into intervention and control groups. The paired t-test results showed a significant increase in nutrition knowledge scores among the intervention group after completing the program (p < 0.05). A positive correlation was observed, indicating that improved nutritional understanding was closely associated with increased work productivity. A regression coefficient value of 0.56 (p = 0.003) further indicated that workers in the intervention group had higher health status scores compared to those in the control group.


Keywords

education, workplace nutrition, productivity, health

References

Afshin, A., Sur, P. J., Fay, K. A., Cornaby, L., Ferrara, G., Salama, J. S., ... & Murray, C. J. L. (2019). Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017. The Lancet, 393(10184), 1958–1972. https://doi.org/10.1016/S0140-6736(19)30041-8

Contento, I. R. (2020). Nutrition education: Linking research, theory, and practice (3rd ed.). Jones & Bartlett Learning.

Creswell, J. W. (2018). Research design: Qualitative, quantitative, and mixed methods approaches (5th ed.). SAGE Publications.

De Vries, J., Van de Goor, I., & Kok, G. (2021). The effectiveness of nutrition education in the workplace: A systematic review. Journal of Occupational Health, 63(2), e12348. https://doi.org/10.1002/1348-9585.12348

Dewi, S., & Nugroho, R. (2020). Hubungan pola makan dengan tingkat stres pada karyawan kantor. Jurnal Psikologi Kesehatan, 9(4), 89-101.

García, A., Mendoza, A., & López, M. (2022). Workplace-based nutrition education improves dietary knowledge: A quasi-experimental study. Journal of Workplace Health Promotion, 36(2), 45–52. https://doi.org/10.1177/08901171221079432

Grimani, A., Aboagye, E., & Kwak, L. (2019). The effectiveness of workplace nutrition and physical activity interventions in improving productivity, work performance and workability: A systematic review. BMC Public Health, 19, Article 1676. https://doi.org/10.1186/s12889-019-8033-1

Handayani, T., Wijayanti, R., & Utami, S. (2018). Evaluasi program makan siang sehat terhadap kesehatan karyawan. Jurnal Gizi Klinik Indonesia, 7(3), 112-120.

Idler, E. L., & Benyamini, Y. (1997). Self-rated health and mortality: A review of twenty- seven community studies. Journal of Health and Social Behavior, 38(1), 21–37. https://doi.org/10.2307/2955359

Kementerian Kesehatan Republik Indonesia. (2019). Pedoman Gizi Seimbang. Jakarta: Kementerian Kesehatan RI.

Kementerian Kesehatan Republik Indonesia. (2021). Survei Status Gizi Pekerja di Indonesia. Peraturan Menteri Kesehatan Republik Indonesia Nomor 41 Tahun 2014 tentang Pedoman Gizi Seimbang.https://peraturan.bpk.go.id/Home/Details/119080/permenkes-no-41-tahun-2014

Rosenfeld, L., Chase, M., & Smith, B. (2021). Nutritional literacy and self-rated health: A workplace intervention study. Journal of Occupational Health, 63(2), e12345. https://doi.org/10.1002/1348-9585.12345

Sari, R., & Pratama, A. (2019). Efektivitas program edukasi gizi terhadap perubahan pola makan karyawan. Jurnal Kesehatan Masyarakat, 8(2), 123-134.

Suryaningtyas. (2019). Hubungan status gizi dengan kelelahan kerja pada pekerja. Jurnal

Manajemen Kesehatan Yayasan RS. Dr. Soetomo, 3(1), 31–46. https://doi.org/10.29241/jmk.v3i1.124

United Nations. (2023). Sustainable Development Goals.

Wahyudi, B., Setiawan, E., & Hidayat, T. (2021). Dampak program kesehatan kerja terhadap produktivitas karyawan di sektor perkebunan. Jurnal Kesehatan Lingkungan, 14(1), 67-78.

Wibowo, A. (2020). Manajemen Kinerja: Teori dan Aplikasi. Jakarta: Rajawali Pers.

Wijayanti, D., Saputra, H., & Lestari, M. (2022). Peningkatan Status Gizi dan Kesehatan Melalui Edukasi Nutrisi di Tempat Kerja. Gizi Kerja Indonesia, 4(1), 45–52.

World Bank. (2022). Indonesia Economic Prospects: Enhancing Productivity for Growth.

WHO. (2020). Healthy diet. World Health Organization. Retrieved from https://www.who.int

Widyastuti, R., & Indriani, D. (2021). Pengaruh edukasi gizi terhadap pola makan dan produktivitas pekerja industri. Jurnal Gizi dan Kesehatan Indonesia, 13(2), 45-58

Refbacks

  • There are currently no refbacks.




Copyright (c) 2025 Rizki Iwari Saputra

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