Pengaruh Pola Konsumsi Gizi Seimbang terhadap Status Gizi Anak Sekolah Dasar: Systematic Literature Review

Chindy Amir; Alya Suha Zhafira

doi:10.56861/nutris.v1i1.36

Authors

Chindy Amir Universitas Salakanagara
Alya Suha Zhafira Universitas Salakanagara

DOI:

https://doi.org/10.56861/nutris.v1i1.36

Keywords:

Gizi seimbang, anak sekolah dasar, status gizi, pola makan, stunting, obesitas, literatur sistematis

Abstract

The nutritional status of primary school children is an important indicator in shaping the quality of human resources in the future. Nutritional problems such as stunting, underweight, and obesity at school age not only impact physical growth, but also on cognitive development, academic ability, and the risk of chronic diseases in the future. Balanced nutritional consumption patterns that include carbohydrates, proteins, fats, vitamins, and minerals in the right proportions have a great effect on achieving optimal nutritional status.

This research uses the Systematic Literature Review approach to identify, evaluate, and synthesize scientific evidence regarding the effect of balanced nutritional consumption patterns on the nutritional status of elementary school children. The article is searched through PubMed, Scopus, ScienceDirect, and Web of Science databases. From the 950 articles found, only 10 studies met the inclusion criteria and were further analyzed.

The results of the study show that children with a balanced and varied diet have a better nutritional status than children with limited or unhealthy consumption patterns. A high-carbohydrate diet and fast food consumption are associated with an increased risk of obesity. In addition, external factors such as parents' education level, socioeconomic status, physical activity habits, and environmental conditions also affect children's nutritional status.

Integrated educational interventions are needed in schools and at home to form sustainable healthy eating habits and reduce the prevalence of nutritional problems in elementary school age.

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