Conduct routine health checks

Oct 13, 2025 by thesweetdesigns.com 52 views

Description of Eating Patterns and Nutritional Status in Harvest Workers (Palm Oil Pendodos) PTPN IV Ajamu Unit Panai Hulu District Labuhanbatu Regency in 2017

Introduction

Nutritional status is a crucial aspect of an individual's overall health and well-being. It is influenced by various factors, including diet, absorption, and utilization of nutrients in the body. In the context of harvest workers, particularly those involved in palm oil production, maintaining a healthy nutritional status is essential for their productivity and performance. This study aims to describe the eating patterns and nutritional status of harvest workers (oil palm pendodos) at PT Perkebunan Nusantara IV in Panai Hulu District, Labuhanbatu Regency, in 2017.

Methodology

This study employed a descriptive approach to collect data from 67 harvest workers using stratified random sampling. The data collection process involved the use of a structured questionnaire, which included information on food types, consumption frequency, and the amount of energy and nutritional intake. The 24-hour recall method was used to analyze eating patterns, and the frequency of food consumed was calculated.

Research Results

The results of this study revealed that all workers (100%) consumed rice as their staple food. In addition, 52.2% of workers also consumed eggs, while vegetables such as water spinach were consumed by 99.1% of workers. In the fruit category, 53.73% of workers consumed oranges, and 61.19% of workers consumed tea. The pattern of eating frequency showed that the majority of workers consumed staple food 2-3 times per day, side dishes 4-6 times a week, vegetables 4-6 times a week, and fruit 1-3 times a week.

In terms of energy needs, the research found that 67.12% of the total energy needs of workers had been met. This also applies to carbohydrate intake, with a percentage of 68.7%. However, for protein consumption, 58.2% of workers were at sufficient levels, while fat consumption was recorded as sufficient only at 52.2% of workers.

When looking at nutritional status based on the Body Mass Index (BMI), it was found that 28.4% of workers had a malnutrition status, 68.6% were in the normal category, and 3% experienced excess nutrition.

Analysis and Suggestions

The results of this study illustrate that although most workers consume enough staple foods, there are deficiencies in protein and fat intake, which can have an impact on their health and productivity. The importance of variations in eating patterns must be a concern, so that the nutrition received is not only fulfilled from carbohydrates.

Suggestions from this research are that the company conducts routine health checks on workers, as well as providing breakfast. Nutritious breakfast will help prepare their energy and focus before doing harvesting activities. Providing healthy breakfast options containing protein and fiber can improve the nutritional status and performance of workers, which in turn will have a positive impact on company productivity.

Conclusion

In conclusion, this study highlights the importance of maintaining a healthy nutritional status among harvest workers. The results of this study suggest that the company should take proactive steps to ensure that workers receive adequate nutrition, including providing breakfast options that are rich in protein and fiber. By doing so, the company can improve the overall health and productivity of its workers, which will ultimately have a positive impact on the company's productivity.

Recommendations

Based on the findings of this study, the following recommendations are made:

Conduct routine health checks: The company should conduct regular health checks on workers to monitor their nutritional status and identify any deficiencies.
Provide breakfast: The company should provide breakfast options that are rich in protein and fiber to help workers prepare for their daily activities.
Promote healthy eating habits: The company should promote healthy eating habits among workers, including the consumption of a variety of foods, including fruits, vegetables, and whole grains.
Provide nutrition education: The company should provide nutrition education to workers to help them understand the importance of maintaining a healthy nutritional status.
Monitor and evaluate: The company should monitor and evaluate the nutritional status of workers regularly to ensure that they are receiving adequate nutrition.

Limitations

This study has several limitations, including:

Small sample size: The sample size of this study was relatively small, which may limit the generalizability of the findings.
Cross-sectional design: The study used a cross-sectional design, which may not capture the dynamic nature of nutritional status over time.
Self-reported data: The data collected in this study was self-reported, which may be subject to biases and inaccuracies.

Future Research Directions

Future research should aim to:

Investigate the impact of nutrition on productivity: Further research should investigate the impact of nutrition on productivity among harvest workers.
Develop and implement nutrition interventions: Researchers should develop and implement nutrition interventions to improve the nutritional status of harvest workers.
Conduct longitudinal studies: Longitudinal studies should be conducted to capture the dynamic nature of nutritional status over time.

Conclusion

Q: What is the purpose of this study?

A: The purpose of this study is to describe the eating patterns and nutritional status of harvest workers (oil palm pendodos) at PT Perkebunan Nusantara IV in Panai Hulu District, Labuhanbatu Regency, in 2017.

Q: What methods were used to collect data?

A: The data collection process involved the use of a structured questionnaire, which included information on food types, consumption frequency, and the amount of energy and nutritional intake. The 24-hour recall method was used to analyze eating patterns, and the frequency of food consumed was calculated.

Q: What were the main findings of this study?

A: The main findings of this study include:

All workers (100%) consumed rice as their staple food.
52.2% of workers also consumed eggs, while vegetables such as water spinach were consumed by 99.1% of workers.
In the fruit category, 53.73% of workers consumed oranges, and 61.19% of workers consumed tea.
The majority of workers consumed staple food 2-3 times per day, side dishes 4-6 times a week, vegetables 4-6 times a week, and fruit 1-3 times a week.
67.12% of the total energy needs of workers had been met, and 68.7% of carbohydrate intake was sufficient.
However, for protein consumption, 58.2% of workers were at sufficient levels, while fat consumption was recorded as sufficient only at 52.2% of workers.
28.4% of workers had a malnutrition status, 68.6% were in the normal category, and 3% experienced excess nutrition.

Q: What are the implications of this study?

A: The implications of this study are that the company should take proactive steps to ensure that workers receive adequate nutrition, including providing breakfast options that are rich in protein and fiber. By doing so, the company can improve the overall health and productivity of its workers, which will ultimately have a positive impact on the company's productivity.

Q: What are the limitations of this study?

A: The limitations of this study include:

Small sample size
Cross-sectional design
Self-reported data

Q: What are the recommendations for future research?

A: The recommendations for future research include:

Investigating the impact of nutrition on productivity among harvest workers
Developing and implementing nutrition interventions to improve the nutritional status of harvest workers
Conducting longitudinal studies to capture the dynamic nature of nutritional status over time

Q: What are the practical implications of this study?

A: The practical implications of this study are that the company should:

Conduct routine health checks on workers
Provide breakfast options that are rich in protein and fiber
Promote healthy eating habits among workers
Provide nutrition education to workers
Monitor and evaluate the nutritional status of workers regularly

Q: What are the potential benefits of this study?

A: The potential benefits of this study include:

Improved health and productivity of workers
Increased company productivity
Reduced healthcare costs
Improved worker satisfaction and well-being

Q: What are the potential limitations of this study?

A: The potential limitations of this study include:

Limited generalizability of the findings
Potential biases and inaccuracies in self-reported data
Limited scope of the study

Q: What are the potential applications of this study?

A: The potential applications of this study include:

Improving the nutritional status of harvest workers
Increasing company productivity
Reducing healthcare costs
Improving worker satisfaction and well-being

Q: What are the potential future directions of this study?

A: The potential future directions of this study include:

Investigating the impact of nutrition on productivity among harvest workers
Developing and implementing nutrition interventions to improve the nutritional status of harvest workers
Conducting longitudinal studies to capture the dynamic nature of nutritional status over time