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All Journal Journal of Health and Nutrition Research
Cesilia Meti Dwiriani
Nutrition Study Program, Faculty of Medicine and Nutrition, IPB University, Indonesia
Medicine & Pharmacology Nursing Public Health

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The Association of Breakfast Consumption with Blood Glucose Levels and Short-Term Memory in Primary School Children: A Cross-Sectional Study Arfah Husna; Hardinsyah Hardinsyah; Cesilia Meti Dwiriani; Lilik Kustiyah
Journal of Health and Nutrition Research Vol. 5 No. 1 (2026)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v5i1.883

Abstract

Breakfast is an essential component of a healthy diet for school-aged children, yet it is often neglected. This study aimed to analyze the association between breakfast intake, blood glucose levels, and short-term memory among elementary school students in Nagan Raya Regency. This study employed a cross-sectional design involving 150 students from grades IV, V, and VI across three primary schools in Nagan Raya District with a purposive sampling technique.  Short-term memory was assessed at 08:30 a.m. using a picture recognition memory test, and blood glucose levels were measured at 09:00 a.m. using the finger-prick method. Breakfast intake was measured using the recall method.  Data on student characteristics (gender, daily allowance, and mother’s education) and nutritional status were sourced from the 2023 GENIUS program (Nutrition education and snacks program for school children). The statistical tests used were the Mann–Whitney U test and the Spearman rank correlation test. The results showed that breakfast energy intake was positively and significantly associated with blood glucose levels, and blood glucose levels were positively and significantly associated with short-term memory. Consuming a complete breakfast plays an important role in maintaining stable blood glucose levels and supporting of short-term memory among primary school students.
Estimation of Food Waste and Nutrient Loss in The Free Nutritious Meal Program for Students in East Aceh, Indonesia Fatimah Zuhra; Ikeu Tanziha; Cesilia Meti Dwiriani; Muhammad Rizki Ramadhani
Journal of Health and Nutrition Research Vol. 5 No. 1 (2026)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v5i1.924

Abstract

Food waste remains a major challenge in school meal programs, as it not only causes economic losses but also leads to resource inefficiency, and reduced nutritional benefits. This study aims to analyze differences in food waste amounts across free nutritious meal programs at the elementary, middle, and high school levels, estimate nutrient loss, and identify related factors of food waste among students in East Aceh Regency. A cross-sectional design was employed involving 106 students purposively selected from three schools participating in the free nutritious meal programs. Data were collected using a weighing method over a 10-day menu cycle, anthropometric measurements, structured interviews on student characteristics, and food preferences. Data were analyzed using the Kruskal-Wallis test, Pearson and Spearman correlations, and linear regression. The results showed that the average food waste was 24,3% of the served portion, with the highest amount in middle school (29,8%) and the lowest in high school (16,5%). The largest proportion of waste came from staple foods, vegetables, and plant-based side dishes. Nutrient loss due to food waste was equivalent to 12 complete lunch portions for a child per year. Factors significantly associated with food waste were age, gender, BMI-for-age, pocket money, and menu variety (p<0,05). Older students, males, who perceived the menu as more varied, tended to waste less food. These findings highlight the importance of portion adjustment, appropriate serving times, diversified menus, and nutrition education to reduce food waste and optimize the benefits of the Free Nutritious Meal program
Co-Authors Arfah Husna Fatimah Zuhra Hardinsyah Hardinsyah Ikeu Tanziha Lilik Kustiyah Muhammad Rizki Ramadhani