DAFTAR ISI

Halaman

HALAMAN JUDUL ........................................................................................... i

DAFTAR ISI ........................................................................................................ iv

DAFTAR TABEL................................................................................................ vii

DAFTAR GAMBAR ........................................................................................... viii

BAB I PENDAHULUAN .................................................................................. 1

BAB II TINJAUAN PUSTAKA

A. Diabetes Mellitus ............................................................................... 8

1. Definisi .................................................................................. 8

2. Klasifikasi .............................................................................. 8

B. Diabetes Mellitus Tipe 2 .................................................................... 9

1. Etiologi dan faktor risiko ....................................................... 9

2. Epidemiologi.......................................................................... 11

3. Patogenesis ............................................................................ 12

4. Patofisiologi ........................................................................... 12

5. Manifestasi klinis ................................................................... 13

6. Diagnosis ............................................................................... 13

7. Pengelolaan diet ..................................................................... 14

C. Pengetahuan Label Gizi Makanan Kemasan ..................................... 16

1. Definisi makanan kemasan .................................................... 16

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 2. Definisi label gizi ................................................................... 16

3. Informasi Nilai Gizi (ING) .................................................... 17

4. Definisi pengetahuan ............................................................. 18

5. Tingkatan pengetahuan .......................................................... 18

6. Pengetahuan mengenai label gizi........................................... 18

D. Penggunaan Label Gizi Makanan Kemasan ...................................... 19

1. Penggunaan label gizi ............................................................ 19

2. Faktor yang mempengaruhi penggunaan label gizi ............... 20

3. Cara menggunakan label informasi nilai gizi ........................ 21

BAB III LANDASAN TEORI DAN HIPOTESIS

A. Landasan Teori .................................................................................. 23

B. Hipotesis ............................................................................................ 28

BAB IV METODE PENELITIAN

A. Rancangan Penelitian......................................................................... 29

B. Populasi dan Sampel Penelitian ......................................................... 29

C. Instrumen Penelitian .......................................................................... 30

D. Uji Validitas dan Reliabilitas ............................................................. 30

E. Variabel Penelitian............................................................................. 31

F. Definisi Operasional .......................................................................... 31

G. Prosedur Penelitian ............................................................................ 35

H. Teknik Pengumpulan dan Pengolahan Data ...................................... 36

I. Cara Analisis Data ............................................................................. 37

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 J. Tempat dan Waktu Penelitian ............................................................ 38

K. Biaya Penelitian ................................................................................. 39

DAFTAR PUSTAKA .......................................................................................... 40

LAMPIRAN ......................................................................................................... 44

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 DAFTAR TABEL

Tabel Halaman

1.1 Keaslian Penelitian ........................................................................................ 6

2.1 Kriteria ADA (2010) untuk Diagnosis Pre-Diabetes dan Diabetes Tipe 2

(mg/dL atau mmol/L) .................................................................................. 14

4.1 Jadwal Penelitian ........................................................................................... 39

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 DAFTAR GAMBAR

Gambar Halaman

2.1 Contoh Informasi Nilai Gizi pada Label Produk Makanan Kemasan ........... 17

3.1 Kerangka Teori Penelitian ............................................................................. 26

3.2 Kerangka Konsep Penelitian ......................................................................... 27

4.1 Skema Prosedur Penelitian ............................................................................ 35

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 DAFTAR LAMPIRAN

Lampiran Halaman

1. Surat Izin Studi Pendahuluan dan Pengambilan Data ..................................... 44

2. Surat Permohonan Kesediaan menjadi Subjek Penelitian............................... 47

3. Informed Consent ............................................................................................ 48

4. Lembar Isian Penelitian ................................................................................... 49

5. Kuesioner Penelitian ....................................................................................... 50

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