ANALYSIS OF DIETARY PATTERNS AND

NUTRITIONAL STATUS IN THE VEGETARIAN GROUP

IN KISARAN

Defani Putri Tara Nasution

P01021319012
 ABSTRACK
Nasution, Defani Putri Tara “ANALYSIS OF DIETARY PATTERNS AND NUTRITIONAL STATUS IN THE VEGETARIAN GROUP IN KISARAN”
The vegetarian diet has become a diet that many people began to choose along with increasing public knowledge of the
benefits of a plant-based diet to reduce the risk of degenerative diseases. Vegetarian diets are vulnerable to lack of intake of
several nutrients, namely protein, iron, zinc, and vitamin B12 which affect the nutritional status.
This study aims to determine the nutritional intake and nutritional status of vegetarians in the Kisaran vegetarian
community.
This research is descriptive in nature to obtain an overview of eating patterns and nutritional status in the vegetarian
group. number of samples 49 people the data taken are primary data, among others: respondent characteristics through
questionnaire list, type and frequency of meals through a list of meal frequencies, the amount of protein and energy
converted from a list of food arrangements with a 24 hour recall technique for 2 days, nutritional status with IMT indicator
is measured by BB and TB.
The average intake of energy, fat, zinc, vitamin B6 and vitamin B12 is higher in lacto-ovo vegetarians, while the vegan
group has a higher intake of carbohydrates, protein, iron, folic acid, and vitamin C. Some nutritional intake is less than 80 %
RDA is the intake of energy, carbohydrates, zinc, folic acid, and vitamin B12. There were significant differences in vitamin
B12 intake between the two groups. Vegan IMT is lower than vegetarian lacto-ovo. Serum levels of vegetarian lactovo
protein are higher, while serum ferritin levels and vegan hemoglobin levels are higher. There were significant differences in
serum protein levels and hemoglobin levels in the two groups. There is a significant relationship of iron intake with
hemoglobin levels in vegetarians.
Vegetarian and vegan lacto-ovo diets can meet most nutritional needs and have a good nutritional status, but it is
important to pay attention to the quality and quantity of food and good dietary planning in order to meet all the nutritional
adequacy, especially food sources of zinc, folic acid, and vitamin B12 .

Keywords: vegetarian; dietary habit; nutritional status

 CHAPTER II
DISCUSSION
2.1 Vegetarian
• Vegetarian is a term for people who
only consume food from plants which
includes vegetables, seeds, nuts, and
fruits. The habit of eating foods
derived from plants is not only a
particular religious teaching, but
rather due to the belief that
vegetarian food is the best food for
health (Karnia Padmasuri, 2015).
• Meanwhile, according to (Susianto,
2015), vegetarians are people who
consume vegetable products, with or
without milk and eggs, also avoid the
consumption of meat, poultry and sea
animals.
• From the various opinions above it
can be summarized that vegetarianism
is a diet that avoids consumption of
animal protein, even though it does not
consume animal protein, a vegetarian
diet is rarely protein deficient, namely
by consuming more than one vegetable
protein.
According to the American
Dietetic Association in Yuliarti
(2009), vegetarians are divided
into several types, namely:
1. Lacto-ovo vegetarian
2. Lacto vegetarian
3. Total vegetarian (vegan)
2.2 Dietary habit
Diet is a variety of
information that provides an
overview of the amount and
type of food eaten every day
by one person and is the main
characteristic of a particular
group of people (Goan, 1985).
2.3 Nutritional Deficiency
Often Occurs in the Vegan
Diet
1.Iron deficiency
2. Vitamin B12 deficiency
3. Lack of protein
4. Lack of fat
5. Lack of vitamin A
6. Lack of vitamin D
7. Lack of calcium
2.4 Nutritional status
To assess nutritional status, body mass index
(BMI) can be used for adults aged 18 years and
does not experience growth anymore both
men and women with the following formula:
 
BMI = body weight (kg)
Height (m2)
 
BMI assessment has standards, namely:
thin: <18.5; underweight <17.5 and
underweight 17.5-18.5
normal: 18.5-25
Fat :> 25 fat mild level 25-27 and heavy fat> 27
the principle of using BMI to maintain an ideal
body weight with existing height (Almatsier.S.,
2002)
.