<![CDATA[Introduction: The Free Nutritious Meal Program aims to improve students’ nutritional intake, health, and learning capacity. However, its effectiveness depends substantially on students’ acceptance of and willingness to consume the meals provided. This study examined the associations between menu variety, taste, aroma, texture, and food appearance and students’ intention to consume free nutritious meals at SMA Negeri 6 Makassar. Research Methodology: This quantitative cross-sectional study was conducted from May to July 2026. A total of 182 students in Grades X and XI were selected from a population of 667 students using simple random sampling. Data were collected through observation and a validated and reliable questionnaire. Descriptive statistics, Chi-square tests, odds ratios (ORs), and 95% confidence intervals (CIs) were used, with statistical significance set at α=0.05. Results: Of the participants, 177 (97.3%) expressed an intention to consume the meals. Students’ consumption intention was significantly associated with menu variety (OR=42.75; 95% CI: 5.99–305.24; p=0.001), taste (OR=131.25; 95% CI: 13.59–1,267.96; p<0.001), food aroma (OR=17.46; 95% CI: 2.69–113.39; p=0.006), food texture (OR=28.83; 95% CI: 3.73–222.96; p=0.009), and food appearance (OR=264.00; 95% CI: 18.50–3,766.54; p<0.001). Conclusion: All assessed dimensions of food quality were significantly associated with students’ intention to consume free nutritious meals. Program managers should prioritize sensory evaluation, menu diversification, standardized food preparation, and visually appealing presentation to strengthen meal acceptance and program effectiveness.]]>
