Fast food consumption habits of undergraduate and applied bachelor's degree culinary arts students

The purpose of this study is to determine (1) knowledge, (2) attitudes, (3) actions, (4) the relationship between knowledge and attitudes, (5) the relationship between knowledge and actions, and (6) the relationship between attitudes and actions of Undergraduate and Applied Bachelor’s DegreeCulinary Arts students from the 2020 cohort at the Faculty of Engineering, Universitas Negeri Yogyakarta, regarding fast food consumption habits. This research is a survey-type study. The population consists of all Undergraduate and Applied Bachelor’s DegreeCulinary Arts students from the 2020 cohort, totaling 236 students. A sample of 148 students was selected using the Slovin formula with a 5% error margin through Proportional Purposive Sampling. The research instruments included a knowledge test (32 items), an attitude questionnaire (27 items), and an action data sheet using the FFQ, all of which were tested for validity and reliability. Data analysis was conducted using descriptive statistics and chi-square tests. The results show: (1) 85% of students have very high knowledge about fast food consumption, while 15% have high knowledge; (2) 7% have a very high attitude, 68% have a high attitude, and 25% have a moderate attitude towards fast food consumption; (3) actions towards fast food consumption show 13% very frequent, 60% frequent, 17% quite frequent, and 10% adequate; (4) knowledge does not influence attitudes with a p-value of 0.236 (p>0.05); (5) knowledge does not influence actions with a p-value of 0.236 (p>0.05); (6) attitudes influence actions with a p-value of 0.035 (p<0.05).