OPTIMALISASI SKRINING STATUS GIZI DAN INDEKS MASSA TUBUH SERTA EDUKASI GIZI SEBAGAI STRATEGI PROMOTIF DAN PREVENTIF DI TINGKAT KOMUNITAS
Keywords:
komposisi tubuh, IMT, komunitas, PDCA, skriningAbstract
Perubahan komposisi tubuh, khususnya peningkatan lemak dan ketidakseimbangan massa otot, merupakan faktor penting dalam perkembangan gangguan metabolik yang sering tidak terdeteksi pada populasi dewasa. Penilaian berbasis indeks massa tubuh (IMT) saja tidak cukup menggambarkan risiko metabolik, sehingga diperlukan skrining komposisi tubuh berbasis komunitas sebagai bagian dari upaya promotif dan preventif. Kegiatan pengabdian kepada masyarakat ini dilaksanakan menggunakan pendekatan Plan–Do–Check–Act (PDCA) pada populasi dewasa. Tahap Plan mencakup identifikasi kebutuhan skrining status gizi dan komposisi tubuh; tahap Do berupa pengukuran IMT, basal metabolic rate (BMR), serta komposisi tubuh meliputi lemak visceral, lemak total, lemak subkutan, dan massa otot rangka menggunakan alat bioimpedance analysis, disertai edukasi kesehatan; tahap Check meliputi evaluasi hasil berdasarkan klasifikasi standar; dan tahap Act berupa konseling serta rekomendasi tindak lanjut. Hasil: Rerata usia partisipan adalah 43,67±12,40 tahun dengan dominasi perempuan (64,3%). Rerata IMT sebesar 24,29±4,31 kg/m² dengan lebih dari separuh responden berada pada kategori berat badan berlebih hingga obesitas. Rerata lemak visceral dan lemak tubuh masing-masing sebesar 7,67±4,94 dan 29,24±6,94%, dengan distribusi lemak subkutan yang lebih tinggi pada perempuan dibandingkan laki-laki, terutama pada ekstremitas. Massa otot rangka menunjukkan distribusi dominan pada ekstremitas bawah. Skrining komposisi tubuh berbasis komunitas dengan pendekatan PDCA efektif dalam mengidentifikasi beban gizi lebih dan potensi risiko metabolik yang tidak sepenuhnya terdeteksi melalui IMT. Temuan ini menegaskan pentingnya evaluasi komprehensif komposisi tubuh serta intervensi promotif-preventif melalui edukasi gaya hidup sehat untuk mencegah perkembangan penyakit metabolik.
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