Stress Level to Dietary Habits among Adolescent in Indonesia during COVID 19 Outbreak: A Nationwide Survey


  • Andi Eka Yunianto Department of Nutrition, Faculty of Health Science, Siliwangi University, Tasikmalaya, Indonesia
  • Dzul Fadly Department of Food Technology, Universitas Tanjungpura, Pontianak, Indonesia
  • Asepsuryana Abdurrahmat Department of Public Health, Faculty of Health Science, Siliwangi University, Tasikmalaya, Indonesia
  • Puji Laksmini Department of Public Health, Faculty of Health Science, Siliwangi University, Tasikmalaya, Indonesia
  • Windi Indah Department of Nutrition, Faculty of Public Health, Sriwijaya University, Palembang, Indonesia
  • A’immatul Fauziyah Nutritional Science Program, Faculty of Health Sciences, Pembangunan Nasional Veteran Jakarta University, Jakarta, Indonesia
  • Nining Tyas Triatmaja Departement of Nutrition, Institut Ilmu Kesehatan Bhakti Wiyata, Kediri, Indonesia
  • Rosyanne Kushargina Department of Nutrition, Faculty of Medicine and Health, Universitas Muhammadiyah Jakarta, Jakarta, Indonesia
  • Sutrio Sutrio Polytechnic of Health, Ministry of Health, Tanjung Karang, Bandar Lampung, Indonesia
  • Sanya Anda Lusiana Polytechnic of Health, Ministry of Health, Jayapura, Indonesia
  • Made Darawati Polytechnic of Health



Stress, Dietary habits, Adolescent, COVID-19, Nationwide survey


BACKGROUND: To suppress the COVID-19 transmissions, almost all activities related to physical and social activities between individuals are restricted. Activity restrictions such as lockdowns or physical-social distancing can trigger an elevation in stress.

AIM: This study aimed to determine the correlation between stress levels and food habits among adolescents in Indonesia.

METHODS: This cross-sectional study was conducted through an online questionnaire involving 5924 adolescents in all regions in Indonesia using the snowball sampling technique.

RESULTS: The survey showed that most adolescents experienced high stress (55.6%). During the COVID-19 outbreak, they seemed rarely consumed or had an intake frequency of fewer than 3 times a day on carbohydrates (89.1%), animal protein (87.5%), vegetable protein (88.9%), vegetables (84.8%), fruit (90.6%), and snacks (86.3%). Statistically, their stress level did not significantly correlate to the consumption of those carbohydrates, animal protein, vegetable protein, vegetables, and fruit (p > 0.05), except for snacks (p < 0.002) at α = 0.05. Thus, the high-stress level was 1.267 times more at risk of snacking habit more often (more than 3 times a day) among adolescents in Indonesia during the COVID-19 outbreak.

CONCLUSION: Stress level did not significantly correlate to the consumption of those carbohydrates, animal protein, vegetable protein, vegetables, and fruit. However, stress levels did not significantly correlate to snacks consumption.


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How to Cite

Yunianto AE, Fadly D, Abdurrahmat A, Laksmini P, Indah W, Fauziyah A, Triatmaja NT, Kushargina R, Sutrio S, Lusiana SA, Darawati M. Stress Level to Dietary Habits among Adolescent in Indonesia during COVID 19 Outbreak: A Nationwide Survey. Open Access Maced J Med Sci [Internet]. 2022 Jan. 6 [cited 2023 Dec. 6];10(E):116-20. Available from:



Public Health Epidemiology


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