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Abstrak (Bhs. Indonesia)

Latar Belakang: Prevalensi hiperkolesterolemia usia >15 tahun di Indonesia mencapai 28,8%. Kadar kolesterol yang tinggi dapat menyebabkan masalah kesehatan seperti stroke, hipertensi, dan penyakit jantung koroner. Tingginya kadar kolesterol darah dipengaruhi oleh berbagai faktor, beberapa diantaranya adalah kualitas diet, pola konsumsi sugar sweetened beverages (SSB), dan stres. Penelitian ini bertujuan untuk mengetahui hubungan antara kualitas diet, pola konsumsi SSB, dan stres terhadap kadar kolesterol darah.  
Metodologi: Penelitian ini menggunakan desain cross sectional. Sampel berjumlah 87 mahasiswa FIKes Unsoed berusia 19-22 tahun ditentukan menggunakan purposive sampling. Data kualitas diet diperoleh melalui food recall 2x weekdays dan 1x weekend dan diukur menggunakan instrument Alternate Healthy Eating Index modifikasi Indonesia. Data pola konsumsi SSB diperoleh melalui food frequency questionnaire. Data stres diperoleh melalui kuesiones Depression, Anxiety, Stress Scale 42 (DASS 42). Analisis data menggunakan uji korelasi pearson product moment dan uji rank spearman.
Hasil Penelitian: Hasil penelitian menunjukkan tidak ada hubungan antara kualitas diet (p-value = 0,698) dan stres (p-value = 0,788) dengan kadar kolesterol darah, sedangkan pola konsumsi SSB (p-value = 0,002) berhubungan dengan kadar kolesterol darah.
Kesimpulan: Kadar kolesterol darah dipengaruhi oleh pola konsumsi SSB dan tidak dipengaruhi oleh kualitas diet dan stres.

Abtrak (Bhs. Inggris)

Background: The prevalence of hypercholesterolemia aged >15 years in Indonesia reaches 28.8%. High cholesterol levels can cause health problems such as stroke, hypertension and coronary heart disease. High blood cholesterol levels are influenced by various factors, such as diet quality, consumption patterns of sugar sweetened beverages (SSB), and stress. This study aims to determine the relationship between diet quality, SSB consumption patterns, and stress on blood cholesterol levels..  
Methods: This study used a cross sectional design. Purposive sampling was used to identify the sample of 87 students aged 19-22 years. Diet quality were collected using food recall 2x weekdays and 1x weekend and measured using the modified Indonesian AHEI. Consumption pattern of SSB were collected using FFQ. Stress data were collected using the DASS 42 questionnaire. Data analysis using Pearson product moment and Spearman rank test.
Results: The results showed that there was no relationship between diet quality (p-value = 0.698) and stress (p-value = 0.788) with blood cholesterol levels, while there was correlation between consumption patterns of SSB with blood cholesterol levels (p-value = 0.002).
Conclusion: SSB consumption patterns were associated with blood cholesterol levels.

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