Analysis of Mixed Method of the Effect of Dating Status on Sexual Behavior in Adolescents Grade XI at SMAXYZ Medan

Sexual behavior is any behavior that is driven by sexual desire, whether done alone, with the opposite sex or of the same sex, from feeling attracted, dating, flirting, and having sex. Dating status and sexual behavior are closely related. The increasing age of dating adolescents has an impact on increasing opportunities for sexual behavior. This study aimed to analyze the effect of dating status on sexual behavior in Grade XI at SMA XYZ Medan in 2020. This research was mixed method. The population was 413 adolescents, the sample used accidental sampling technique. For quantitative, there are 80 teenagers, including 39 boys and 41 girls. And 6 qualitative informants including teenagers who are dating, peers and teachers. Quantitative data were analyzed by using statistical tests with univariate, bivariate and triangulation. The results showed that the cross-tabulation value of the effect of dating status on sexual behavior in adolescents was p (0.000) <α (.05). There was an effect of dating status on sexual behavior in adolescents. Based on the qualitative results, the key informants stated that they were dating and had committed various sexual behaviors with their boyfriends, while the supporting informants, namely peers, stated that they were close friends with the key informants, knew the dating status and had seen sexual behavior carried out by the key informants. The conclusion that sexual behavior in adolescents at SMA XYZ was found. It is hoped that adolescents will maintain a friendly environment in social interactions and be more active in positive activities, so that unbeneficial activities such as those related to dating and sexual behavior can be avoided.

Characterization of Oat Bran Β-Glucan With Special Reference to Efficacy Study

The term bioactive components refers to non essential bio-molecules that are present in foods and exhibits the capacity to modulate one or more metabolic processes which results in the promotion of better health. Bioactive food components also have multiple metabolic activities allowing for beneficial effects in several diseases and target tissues. In millennia, dietary fiber is a collective term used for bioactive components which differ in their chemical structure and physico-chemical properties. It elicits a variety of physiological effects. Thus the present study was designed to characterize the bran of two oat varieties for physico-chemical properties and β-glucan. In addition, oat bran was further characterized for their structural and biological attributes and also observed the effect of processing techniques such as baking, cooking and extrusion on availability of β-glucan content. Moreover, the efficacy study was carried out to observe the effects of different levels of raw and processed oat bran on biological profile of blood of interpretonial Sprauge-Dawley rats. The results showed that bran of Avon variety contained high moisture content, crude fat content, ash content, protein content, crude fiber, TDF, SDF, β-glucan and extractability β-glucan than bran of oat variety Sargodha- 81. Different processing methods were used such as baking, cooking and extrusion to find out the maximum extractability of β-glucan. The extrusion process exhibited the highest extractability of β-glucan (45.37%) followed by cooking (37.28%) and baking methods (32.45%). Thus extrusion process appeared to be the best for the highest extractability of β-glucan. The structural analysis of oat bran of two oat varieties carried out through HPAEC-PAD revealed that the ratio of the amount of soluble and insoluble triose to tetraose in β-glucan fraction was 1.44 and 1.78, respectively for variety Avon. The ratio of the amount of soluble and insoluble triose to tetraose in β-glucan fraction was 1.49 and 1.77 in Sorgadhda-81. The major units were cellotriose and cellotetraose. Other units cellopentaose and hexaoses also existed but in minor fractions. Moreover, the cholesterol, LDL, triglycerides and glucose level reduction was found significantly different when raw and processed oat bran diets fed to normal, hypercholesterolemic and diabetic rats. The highest reduction was recorded when fed on diet containing 30% processed oat bran. The processed oat bran exhibited more reduction as compared to raw oat bran. The diets containing raw and processed oat bran attenuated dyslipidemia and hyperglycemia in rats. Furthermore, addition of 20% oat bran in wheat grits porridge was found to have significant effect (p<0.05) on appearance, mouth feel and overall acceptability. Hence, it could be concluded that substitution of oat bran in amount up to 30% in wheat grits porridge making could produce an acceptable product with a marketability potential. Conclusively, it is suggested that processed oat bran may be introduced in diet based therapy to control lifestyle-related disorders.