The Relationship Between the Use of Online Food Delivery and the Consumption of High Sugar, Salt, and Fat Foods Among FIKES UNSIKA Students Hubungan Penggunaan Online Food Delivery Dengan Konsumsi Pangan Tinggi Gula, Garam, Dan Lemak Pada Mahasiswa Fikes Unsika

Abstract

The increasing use of online food delivery (OFD) applications among university students may influence dietary consumption patterns, particularly the intake of foods high in sugar, salt, and fat (SSF). This study aimed to analyze the relationship between the frequency of OFD application use and the frequency of consuming foods high in SSF, as well as the relationship between purchasing decision-making factors and the frequency of OFD use among students of the Faculty of Health Sciences, Universitas Singaperbangsa Karawang. A cross-sectional study was conducted among 95 students selected using proportionate stratified random sampling. Data were collected using respondent characteristic questionnaires, a Food Frequency Questionnaire (FFQ), an OFD usage questionnaire, and a purchasing decision-making factors questionnaire. Descriptive analysis and Spearman's rank correlation test were performed. Most respondents used OFD applications infrequently (63.2%) and had a low frequency of consuming foods high in SSF. The frequency of OFD use was positively associated with the consumption of foods high in sugar (r = 0.468; p < 0.001), salt (r = 0.518; p < 0.001), and fat (r = 0.497; p < 0.001). In contrast, perceptions of price, service, and promotion were not significantly associated with the frequency of OFD use (p > 0.05). More frequent use of OFD applications was associated with a higher frequency of consuming foods high in sugar, salt, and fat, whereas perceptions of price, service, and promotion were not associated with the frequency of OFD use. These findings highlight the importance of considering the digital food environment when developing strategies to improve dietary habits among university students.