The Roles of Nutritional Knowledge on Culinary Students in Pandemic Covid-19

DOI

10.2991/aer.k.220131.054How to use a DOI?

Keywords

Covid-19; Nutritional Knowledge; Culinary Students

Abstract

The world was shocked by the outbreak of the Covid-19 Virus, with the spread of almost all countries in the world starting in early 2020, followed by the announcement of the status of a Global Pandemic by the World Health Organization (WHO). The role of nutritional knowledge possessed further contributes to the fulfilment of nutrition to maintain immunity during a pandemic situation, so as to avoid infection with the Corona Virus. This study was conducted to determine the role of nutritional knowledge and its application to Culinary students compared to other study program students, at the State University of Jakarta. Culinary students in their learning receive lecture materials related to knowledge of Nutrition, Food Science, and Sanitation Hygiene, which are not given to students of other study programs at the State University of Jakarta. Research on 256 students was carried out using the Independent t-test, it was proven that the Knowledge and Application of Nutrition of Culinary students was significantly different and better, compared to students of other study program. The results of this study provide important information for observers in the fields of food, nutrition and health education, especially the Culinary Study program in assessing the role of learning quality according to the curriculum delivered on campus. This research of course also plays a very important role as a benchmark for lecturers to assess whether or not the targeted learning objectives have been delivered. It also reminds us how important it is to always give learning seriously and correctly, so that it is useful for students’ lives in any condition.

Copyright

© 2022 The Authors. Published by Atlantis Press International B.V.

Open Access

This is an open access article under the CC BY-NC license.

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TY  - CONF
AU  - Mahdiyah
AU  - Mutiara Dahlia
AU  - S A Hakim
AU  - Kasyifaturrahmah
AU  - Fildzah Rudyah
AU  - Putri
PY  - 2022
DA  - 2022/02/01
TI  - The Roles of Nutritional Knowledge on Culinary Students in Pandemic Covid-19
BT  - Proceedings of the Conference on Broad Exposure to Science and Technology 2021 (BEST 2021)
PB  - Atlantis Press
SP  - 368
EP  - 372
SN  - 2352-5401
UR  - https://doi.org/10.2991/aer.k.220131.054
DO  - 10.2991/aer.k.220131.054
ID  - 2022
ER  -