Perceived behavioral control and habit as key factors in reducing plate waste practices
Background: Nutritional status is indirectly influenced by food security (1); therefore, ensuring food security is a fundamental factor in addressing nutritional problems in Indonesia. Plate waste practice represents a form of food waste behavior that negatively impacts food security. Understanding...
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| Format: | Article |
| Language: | English |
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EDP Sciences
2025-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/22/bioconf_fisaed2025_03006.pdf |
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| author | Indarti Yuli Khomsan Ali Martianto Drajat Ekayanti Ikeu |
| author_facet | Indarti Yuli Khomsan Ali Martianto Drajat Ekayanti Ikeu |
| author_sort | Indarti Yuli |
| collection | DOAJ |
| description | Background: Nutritional status is indirectly influenced by food security (1); therefore, ensuring food security is a fundamental factor in addressing nutritional problems in Indonesia. Plate waste practice represents a form of food waste behavior that negatively impacts food security. Understanding the determinant variables that influence this behavior is crucial for developing effective strategies to address and modify it. Objective: This study aimed to identify factors associated with the practice of plate waste. Methods: The study employed a cross-sectional design and utilized simple random sampling as the sampling method. Based on Cochran's formula, the sample size consisted of 140 high school students in Jember, Indonesia. Results: Knowledge (p = 0.035), perceived behavioral control (p = 0.001), habit (p = 0.001), hunger level (p = 0.001) and food preference (p = 0.010) were significantly associated with plate waste practices in the bivariate analysis. Based on the multivariate analysis, perceived behavioral control (p = 0.032), habit (p < 0.001*) and hunger level (p < 0.001*) were identified as predictor variables for plate waste practices. Designing interventions targeting these variables, particularly perceived behavioral control and habits, has the potential to effectively reduce plate waste practices. |
| format | Article |
| id | doaj-art-4a95cf43e9b247fc98523c06d4365372 |
| institution | DOAJ |
| issn | 2117-4458 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj-art-4a95cf43e9b247fc98523c06d43653722025-08-20T03:06:28ZengEDP SciencesBIO Web of Conferences2117-44582025-01-011710300610.1051/bioconf/202517103006bioconf_fisaed2025_03006Perceived behavioral control and habit as key factors in reducing plate waste practicesIndarti Yuli0Khomsan Ali1Martianto Drajat2Ekayanti Ikeu3Department of Science Education, Faculty of Tarbiyah and Education Science, UIN Kiai Haji Achmad SiddiqDepartment of Public Nutrition, Faculty of Human Ecology, IPB UniversityDepartment of Public Nutrition, Faculty of Human Ecology, IPB UniversityDepartment of Public Nutrition, Faculty of Human Ecology, IPB UniversityBackground: Nutritional status is indirectly influenced by food security (1); therefore, ensuring food security is a fundamental factor in addressing nutritional problems in Indonesia. Plate waste practice represents a form of food waste behavior that negatively impacts food security. Understanding the determinant variables that influence this behavior is crucial for developing effective strategies to address and modify it. Objective: This study aimed to identify factors associated with the practice of plate waste. Methods: The study employed a cross-sectional design and utilized simple random sampling as the sampling method. Based on Cochran's formula, the sample size consisted of 140 high school students in Jember, Indonesia. Results: Knowledge (p = 0.035), perceived behavioral control (p = 0.001), habit (p = 0.001), hunger level (p = 0.001) and food preference (p = 0.010) were significantly associated with plate waste practices in the bivariate analysis. Based on the multivariate analysis, perceived behavioral control (p = 0.032), habit (p < 0.001*) and hunger level (p < 0.001*) were identified as predictor variables for plate waste practices. Designing interventions targeting these variables, particularly perceived behavioral control and habits, has the potential to effectively reduce plate waste practices.https://www.bio-conferences.org/articles/bioconf/pdf/2025/22/bioconf_fisaed2025_03006.pdf |
| spellingShingle | Indarti Yuli Khomsan Ali Martianto Drajat Ekayanti Ikeu Perceived behavioral control and habit as key factors in reducing plate waste practices BIO Web of Conferences |
| title | Perceived behavioral control and habit as key factors in reducing plate waste practices |
| title_full | Perceived behavioral control and habit as key factors in reducing plate waste practices |
| title_fullStr | Perceived behavioral control and habit as key factors in reducing plate waste practices |
| title_full_unstemmed | Perceived behavioral control and habit as key factors in reducing plate waste practices |
| title_short | Perceived behavioral control and habit as key factors in reducing plate waste practices |
| title_sort | perceived behavioral control and habit as key factors in reducing plate waste practices |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2025/22/bioconf_fisaed2025_03006.pdf |
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