Gambaran Kebutuhan Gizi Pada Karyawan Di PT. Bina Lestari
DOI:
https://doi.org/10.59680/ventilator.v1i2.1080Keywords:
Health, Employees, Nutritional NeedsAbstract
A worker is someone who has a functional job and participates in the production process and produces goods or services. Workers must obtain good nutritional intake to support productivity. Employee health and productivity are important factors for the success of a company. Adequate nutritional needs play an important role in maintaining employee health and optimal performance. This research aims to present an overview of the nutritional needs of employees at PT Bina Lestari. This research is observational research. The data collected includes data on the amount of food intake by carrying out a 24-hour consumption recall. The research results concluded that the average employee's intake of macro and micro nutrients (Fe and vitamin C) was deficient. It is recommended that companies should pay more attention to employee food consumption by providing canteens so that nutritional needs can be met during work and can increase work productivity.
References
Depkes RI. 1996. 13 Pesan Dasar Gizi Seimbang. Jakarta; Direktorat Jenderal Binkesmas. Direktorat Bina Gizi Masyarakat.
Institute of Medicine. (2006). Nutrition standards for foods in schools: leading the way toward healthier youth. National Academies Press.
Kartasapoetra. G, dkk. 2005. Ilmu GIzi Korelasi Gizi, Kesehatan dan Produktivitas Kerja. Jakarta; Penerbit Rineka Cipta.
Mikkelsen, B. E., & Beck, A. M. (2018). Kesehatan karyawan dan produktivitas: Implikasi untuk manajemen. Frontiers in Nutrition, 5, 105.
National Research Council. (2002). Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients). National Academies Press.
Sediaoetama, AD. 2000. Ilmu Gizi Untuk Mahasiswa dan Profesi. Jakarta; Dian Rakyat.
Supariasa, dkk. 2002. Penilaian Status Gizi. Jakarta; Penerbit Buku Kedokteran.
U.S. Department of Health and Human Services, U.S. Department of Agriculture. (2015). 2015–2020 Dietary Guidelines for Americans. 8th Edition.
World Health Organization. (2003). Diet, nutrition and the prevention of chronic diseases: report of a joint WHO/FAO expert consultation.
