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Exploring Knowledge of Gene-Based Nutrition Services among Indonesian Nutritionists: Gambaran Pengetahuan Ahli Gizi Tentang Pelayanan Gizi Berbasis Gen di Indonesia

Exploring Knowledge of Gene-Based Nutrition Services Among Indonesian Nutritionists: Gambaran Pengetahuan Ahli Gizi Tentang Pelayanan Gizi Berbasis Gen di Indonesia

Amerta Nutrition · Vol. 7 No. 2SP (2023) · hlm. 283–292

DOI
10.20473/amnt.v7i2SP.2023.283-292
ISSN
2580-9776, 2580-1163
Terbit
2023-12-31
Penerbit
Universitas Airlangga
Bahasa
eng
Lisensi
creativecommons.org/licenses/by-sa/4.0

Abstrak

Inggris

Background: Individuals possess unique genes that influence their susceptibility to diseases and their response to dietary interventions. The emergence of nutritional genomics has made it possible to identify disease predispositions and mitigate risks through gene-based dietary guidance. Consequently, understanding gene-based nutrition services is crucial for nutritionists, as it facilitates the integration of genetic insights into dietary recommendations. Objectives: This study aims to evaluate the familiarity of dietitians in Indonesia with gene-based nutrition services. Methods: Employing a qualitative approach with a phenomenological orientation, this study was conducted in DKI Jakarta, Jawa Barat, Jawa Tengah, Jawa Timur, and DI Yogyakarta. Purposive sampling was employed, involving a total of seven nutritionists. Data were gathered through in-depth interviews conducted both in person and online via Zoom meetings. Thematic analysis was carried out utilizing Nvivo 12.0. Results: The knowledge of nutritionists regarding nutritional genomics is limited. While they could explain fundamental concepts, their understanding lacked depth. Similarly, their comprehension of gene-based nutrition services was restricted, leading to uncertainties about their role in such services. Nutritionists generally expressed positive attitudes towards gene-based nutrition services, recognizing their significance and advocating for their provision by relevant agencies. There was a strong interest among nutritionists in offering gene-based nutrition services and a willingness to expand their understanding of nutritional genomics. Conclusions: The knowledge of nutritionists regarding gene-based nutrition services remains insufficient. There is a need for nutritionists to undergo training, attend seminars, and enhance their understanding of nutritional genomics in academic settings.

Bahasa Indonesia

Latar Belakang: Setiap individu memiliki jenis gen yang berbeda dan berpengaruh terhadap perbedaan risiko penyakit dan respon individu terhadap diet. Perkembangan ilmu nutritional genomics berakibat pada diketahuinya kerentanan penyakit dan dapat dicegah melalui pelayanan gizi berbasis gen. Pengetahuan pelayanan gizi berbasis gen penting bagi ahli gizi karena dapat memberikan informasi terkait gen dan diet. Tujuan: Untuk mengetahui gambaran pengetahuan ahli gizi tentang pelayanan gizi berbasis gen di Indonesia. Metode: Penelitian ini menggunakan desain penelitian kualitatif dengan pendekatan fenomenologi yang dilakukan di DKI Jakarta, Jawa Barat, Jawa Tengah, Jawa Timur, dan DI Yogyakarta. Teknik pengambilan sampel menggunakan purposive sampling dengan jumlah subjek sebanyak tujuh Ahli Gizi. Pengambilan data melalui wawancara mendalam secara offline dan online menggunakan Zoom Meeting. Hasil wawancara direkam dan dianalisis dengan teknik analisis tematik menggunakan software Nvivo 12.0. Hasil: Pengetahuan ahli gizi tentang ilmu nutritional genomics masih kurang. Ahli gizi bisa menjelaskan konsep dasar akan tetapi tidak mengetahui pengetahuan ini secara mendalam. Pengetahuan ahli gizi tentang pelayanan gizi berbasis gen juga masih terbatas, sehingga mereka masih meragukan peran mereka dalam pelayanan ini. Sedangkan pandangan ahli gizi terhadap pelayanan gizi berbasis gen umumnya positif dan menganggap pelayanan ini penting dan berharap instansi mereka bekerja dapat menyediakannya. Ahli gizi tertarik untuk memberikan pelayanan gizi berbasis gen dan bersemangat untuk belajar lebih lanjut mengenai ilmu nutritional genomics. Kesimpulan: Pengetahuan ahli gizi tentang pelayanan gizi berbasis gen masih kurang. Harapannya ahli gizi mendapat pelatihan, seminar, dan pemerataan pendidikan tentang ilmu nutritional genomics di perguruan tinggi untuk memenuhi kompetensi ahli gizi di masa depan.

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  • Universitas Alma Ata
  • University of Surrey
  • University of Mataram
  • Muhammadiyah University of Surakarta
  • State University of Semarang
  • Organisasi berbeda
  • Organisasi sama
  • Afiliasi tidak diketahui
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Tampilkan sebagai tabel
Rekan penulisOrganisasiArtikel bersama
Veriani ApriliaUniversitas Alma Ata14
Herni Dwi HerawatiUniversitas Alma Ata8
Yhona ParatmanityaUniversitas Alma Ata8
Fani ListiyanaUniversitas Alma Ata7
Fatma Annisa WulandariUniversitas Alma Ata7
Mumtaz KhouridhiyaUniversitas Alma Ata7
Erni SamutriUniversitas Alma Ata7
Edi SampurnoUniversitas Alma Ata7
Yulinda KurniasariUniversitas Alma Ata6
Effatul AfifahUniversitas Alma Ata5
Satrijo SalokoUniversity of Mataram4
Frisqi Meilany KhoirunnisahUniversitas Alma Ata3
Nova Veronika SailendraUniversitas Alma Ata3
Radhiyya Tsabitah S. DjidinUniversitas Alma Ata3
Sri RahmawatiUniversitas Alma Ata3
Dinda Yulia NabillaUniversitas Alma Ata2
Afifah NufaisahUniversitas Alma Ata2
Wulana SaputriUniversitas Alma Ata2
Ryan SalfarinoUniversitas Alma Ata2
Sintha Dewi Purnama SariUniversitas Alma Ata2
Winda IrwantiUniversitas Alma Ata2
Sintha Dewi PurnamasariUniversitas Alma Ata2
Sulistiyawati SulistiyawatiState University of Semarang1
Nelfi Putri PiliangMuhammadiyah University of Surakarta1
Raudah NurjanahUniversitas Alma Ata1
Siska AriftiyanaUniversitas Alma Ata1
Sri Ranti WahyuningsihUniversitas Alma Ata1
Imroatul AnifaUniversitas Alma Ata1
Nurul KusumawardaniUniversitas Alma Ata1
Rizal FauziUniversitas Alma Ata1
Daru EstiningsihUniversitas Alma Ata1

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Sumber metadata: OAI-PMH (metadata jurnal) https://e-journal.unair.ac.id/AMNT/oai, pertama di-harvest 8 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en-US">Exploring Knowledge of Gene-Based Nutrition Services among Indonesian Nutritionists: Gambaran Pengetahuan Ahli Gizi Tentang Pelayanan Gizi Berbasis Gen di Indonesia</dc:title>
	<dc:title xml:lang="id-ID">Exploring Knowledge of Gene-Based Nutrition Services Among Indonesian Nutritionists: Gambaran Pengetahuan Ahli Gizi Tentang Pelayanan Gizi Berbasis Gen di Indonesia</dc:title>
	<dc:creator>Zulfa, Ifana Fitria</dc:creator>
	<dc:creator>Aji, Arif Sabta</dc:creator>
	<dc:creator>Rahayu, Herwinda Kusuma</dc:creator>
	<dc:creator>Paramashanti, Bunga Astria</dc:creator>
	<dc:creator>Hafizhah, Rafiqah Dwita</dc:creator>
	<dc:creator>Putri, Sintia Aurilia</dc:creator>
	<dc:creator>Alfiana, Rina</dc:creator>
	<dc:creator>Farhan, Alfina Ulfah</dc:creator>
	<dc:creator>Surendran, Shelini</dc:creator>
	<dc:subject xml:lang="id-ID">ahli gizi</dc:subject>
	<dc:subject xml:lang="id-ID">Nutritional genomics</dc:subject>
	<dc:subject xml:lang="id-ID">Pelayanan gizi berbasis gen</dc:subject>
	<dc:subject xml:lang="id-ID">Pengetahuan</dc:subject>
	<dc:subject xml:lang="en-US">nutritionist</dc:subject>
	<dc:subject xml:lang="en-US">Nutritional genomics</dc:subject>
	<dc:subject xml:lang="en-US">Gene-based nutrition services</dc:subject>
	<dc:subject xml:lang="en-US">Knowledge</dc:subject>
	<dc:description xml:lang="en-US">Background: Individuals possess unique genes that influence their susceptibility to diseases and their response to dietary interventions. The emergence of nutritional genomics has made it possible to identify disease predispositions and mitigate risks through gene-based dietary guidance. Consequently, understanding gene-based nutrition services is crucial for nutritionists, as it facilitates the integration of genetic insights into dietary recommendations.
Objectives: This study aims to evaluate the familiarity of dietitians in Indonesia with gene-based nutrition services.
Methods: Employing a qualitative approach with a phenomenological orientation, this study was conducted in DKI Jakarta, Jawa Barat, Jawa Tengah, Jawa Timur, and DI Yogyakarta. Purposive sampling was employed, involving a total of seven nutritionists. Data were gathered through in-depth interviews conducted both in person and online via Zoom meetings. Thematic analysis was carried out utilizing Nvivo 12.0.
Results: The knowledge of nutritionists regarding nutritional genomics is limited. While they could explain fundamental concepts, their understanding lacked depth. Similarly, their comprehension of gene-based nutrition services was restricted, leading to uncertainties about their role in such services. Nutritionists generally expressed positive attitudes towards gene-based nutrition services, recognizing their significance and advocating for their provision by relevant agencies. There was a strong interest among nutritionists in offering gene-based nutrition services and a willingness to expand their understanding of nutritional genomics.
Conclusions: The knowledge of nutritionists regarding gene-based nutrition services remains insufficient. There is a need for nutritionists to undergo training, attend seminars, and enhance their understanding of nutritional genomics in academic settings.</dc:description>
	<dc:description xml:lang="id-ID">Latar Belakang: Setiap individu memiliki jenis gen yang berbeda dan berpengaruh terhadap perbedaan risiko penyakit dan respon individu terhadap diet. Perkembangan ilmu nutritional genomics berakibat pada diketahuinya kerentanan penyakit dan dapat dicegah melalui pelayanan gizi berbasis gen. Pengetahuan pelayanan gizi berbasis gen penting bagi ahli gizi karena dapat memberikan informasi terkait gen dan diet.
Tujuan: Untuk mengetahui gambaran pengetahuan ahli gizi tentang pelayanan gizi berbasis gen di Indonesia.
Metode: Penelitian ini menggunakan desain penelitian kualitatif dengan pendekatan fenomenologi yang dilakukan di DKI Jakarta, Jawa Barat, Jawa Tengah, Jawa Timur, dan DI Yogyakarta. Teknik pengambilan sampel menggunakan purposive sampling dengan jumlah subjek sebanyak tujuh Ahli Gizi. Pengambilan data melalui wawancara mendalam secara offline dan online menggunakan Zoom Meeting. Hasil wawancara direkam dan dianalisis dengan teknik analisis tematik menggunakan software Nvivo 12.0.
Hasil: Pengetahuan ahli gizi tentang ilmu nutritional genomics masih kurang. Ahli gizi bisa menjelaskan konsep dasar akan tetapi tidak mengetahui pengetahuan ini secara mendalam. Pengetahuan ahli gizi tentang pelayanan gizi berbasis gen juga masih terbatas, sehingga mereka masih meragukan peran mereka dalam pelayanan ini. Sedangkan pandangan ahli gizi terhadap pelayanan gizi berbasis gen umumnya positif dan menganggap pelayanan ini penting dan berharap instansi mereka bekerja dapat menyediakannya. Ahli gizi tertarik untuk memberikan pelayanan gizi berbasis gen dan bersemangat untuk belajar lebih lanjut mengenai ilmu nutritional genomics.
Kesimpulan: Pengetahuan ahli gizi tentang pelayanan gizi berbasis gen masih kurang. Harapannya ahli gizi mendapat pelatihan, seminar, dan pemerataan pendidikan tentang ilmu nutritional genomics di perguruan tinggi untuk memenuhi kompetensi ahli gizi di masa depan. </dc:description>
	<dc:publisher xml:lang="en-US">Universitas Airlangga</dc:publisher>
	<dc:date>2023-12-31</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://e-journal.unair.ac.id/AMNT/article/view/49161</dc:identifier>
	<dc:identifier>10.20473/amnt.v7i2SP.2023.283-292</dc:identifier>
	<dc:source xml:lang="en-US">Amerta Nutrition; Vol. 7 No. 2SP (2023): AMERTA NUTRITION SUPPLEMENTARY EDITION  Special 3rd Amerta Nutrition Conference 2023; 283-292</dc:source>
	<dc:source>2580-9776</dc:source>
	<dc:source>2580-1163</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://e-journal.unair.ac.id/AMNT/article/view/49161/27677</dc:relation>
	<dc:relation>https://e-journal.unair.ac.id/AMNT/article/view/49161/27678</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2024 Amerta Nutrition</dc:rights>
	<dc:rights xml:lang="en-US">https://creativecommons.org/licenses/by-sa/4.0</dc:rights>
</oai_dc:dc>