PENINGKATAN PENGETAHUAN CARA MENYUSUN MENU SEIMBANG PADA ANAK USIA SEKOLAH DENGAN METODE DEMONSTRASI
DOI:
https://doi.org/10.30787/gemassika.v1i2.214Keywords:
food, healthy food, nutrition, a balanced menuAbstract
Background : In this modern era, the need for is balanced nutrition and healthy food is not too important anymore. The main reason to eat quickly and look for food that also presented quickly without is seeing the nutrient content. In Indonesia, the Nutrition Adequacy Rate is still high (40.6%) of the population who consume foods with nutritional value below 70%, and are mostly found in school-aged children (41.2%). School-aged children can be at risk in nutrition problems. This can be due to the daily diet and the child's growth period. The target and outcome is 100% of the extension participants consisting of 4th grade students of SDN 2 Kerten Surakarta can improve their knowledge and understand about how to choose healthy snacks and able to prepare a balanced menu. Method of implementation: lectures and demonstrations. Result: students and students can mention the definition of healthy snacks, healthy snack benefits, unhealthy snack characteristics, healthy and unhealthy snacks, the impact of unhealthy snacks and can prepare a balanced menu. Conclusion: Students know about how to choose healthy snacks and able to mention healthy food, and able to arrange a balanced menu.References
Almatsier, Sunita. 2010. Prinsip Dasar Ilmu
Gizi.Jakarta : PT Gramedia Pustaka
Utama.
Azzarkusuma,Indah Suci. 2014. Status Gizi Berdasarkan Pola Makan Anak Sekolah Dasar Di Kecamatan Rajeg Tangerang. Indonesian Journal of Human Nutrition, Desember 2014, Vol. 1 No.2 : 135 – 148
Beck, Mary E. 2011. Ilmu Gizi dan diet. Hubungannya dengan penyakit untuk perawat dan dokter. Yogyakarta. Yayasan Essentia Medica.
Judarwanto, Widodo.2012. Perilaku Makan
Anak Sekolah.
http://gizi.depkes.go.id/wpcontent/uploads
/2012/05/perilaku makan-anak-
sekolah.pdf diakses 16 Oktober 2017
Khomsan, Ali. 2010. Pangan dan Gizi untuk kesehatan. Jakarta: Raja Grafindo Persada.
Koesbardiati, Toetik. 2014. Membangun Pedoman Gizi Seimbang (PGS) pada Anak Gizi Buruk di Perkotaan melalui Pendekatan Bio-sosio-kultural. BioKultur, Vol.III/No.1/Januari-Juni 2014, hal 212-229
Lestari, Dian Indah,dkk. 2016. Gambaran Status Gizi pada Siswa Sekolah Dasar Kecamatan Bangko Kabupaten Rokan Hilir. Artikel Penelitian. JOM FK Volume 3 No. 2 Oktober 2016.
Maskar, Muhamad. 2010. Pangan Dan
Gizi Untuk Kesehatan. Jakarta: Raja
Grafindo
Mulyani, Erry Yudya,dkk. 2014.
Pengetahuan, Sikap, Dan Perilaku Gizi
Seimbang Anak Sekolah Dasar Di Sdn Gu
Pagi. Jurnal Abdimas Volume 1
Nomor 1, September 2014.
Nuryanto,dkk. 2014. Pengaruh pendidikan gizi terhadap pengetahuan dan sikap tentang gizi anak Sekolah Dasar Jurnal Gizi Indonesia (ISSN : 1858-4942) (ISSN
: 1858-4942) Vol. 3, No. 1, Desember
Putra, Sitiatava Rizema. 2013. Pengantar Ilmu Gizi dan Diet. Jogjakarta. D-Medika
Soekirmaan, Et al. 2010. Hidup sehat, Gizi seimbang dalam siklus kehidupan manusia. Jakarta.Primamedia Pustaka.
Waspadji, Sarwono, 2015.Menyusun diet berbagai penyakit; berdasarkan daftar
bahan makanan penukar. Jakarta. FKUI