Correlation between Age, Knowledge, Level of Education with Nutritional Behavior in Facing the Covid-19 Pandemic in Bengkulu Province
Miratul Haya(a*), Emy Yuliantini(a),Andi Eka Yunianto(b), Ahmad Faridi(c)

a)Department of Nutrition, Bengkulu Health Polytechnic, Bengkulu, Indonesia
b)Department of Nutrition, Faculty of Health Science, Siliwangi University, Tasikmalaya, Indonesia
c)Department of nutrition, Faculty of Health Science, Muhammadiyah Prof. Dr. Hamka University, Jakarta, Indonesia

Abstract

Background: Healthy eating during the Coronavirus Pandemic (Covid-19) is important for maintaining a healthy body. Eating patterns that need attention are the consumption of vegetables, fruit, sugar, salt, fat, and water.
Objective: The study aims to analyze the relationship between age groups, knowledge, and education level with the nutritional behavior of Bengkulu people in the face of the Covid-19 pandemic.
Methods: This study used a cross-sectional design with a sample of 966 people aged 16 years and over and residing in Bengkulu Province. Questionnaire in the form of e-survey with google form. Chi-square test was used to analyze the relationship between age groups, knowledge, and education level with nutritional behavior
Results: The results showed that 85.2% of respondents in the age group aged under 25 years had poor nutritional behavior. More than 50% of respondents consume fruits and vegetables as well as salt, oil, and sugar that were not following good nutritional behavior. 98.2% of respondents thought that Covid-19 would eventually be successfully controlled. Age (OR = 1,588; 95% CI: 1,032 - 2,444) was significantly related to nutritional behavior while knowledge (OR = 0.862; 95% CI: 0.322-2303) and education level (OR = 1,297; 95% CI: 0.910 - 1,849) were not related to nutritional behavior.
Conclusion: There is a relationship between age and nutritional behaviour. Good nutritional behavior needs to be applied to the age group aged under 25 years to prevent and reduce transmission of the COVID-19 outbreak.

Keywords: Age, education level, nutritional behavior, COVID-19 pandemic

Topic: Nutrition and Functional Food