<![CDATA[The Free Nutritious Meal Program (MBG) is one of Indonesia’s national strategies to address the triple burden of malnutrition by fulfilling balanced nutritional needs for vulnerable groups, particularly students. This study aims to analyze the appropriateness of portion sizes and macronutrient composition in the Free Nutritious Meal Program (MBG) menu at SPPG in Batang Regency in accordance with the Recommended Dietary Allowances (RDA) and national guidelines. The study applied a descriptive qualitative method supported by quantitative data through field observations, semi-structured interviews, portion measurements, and source triangulation over five days of program implementation. The findings showed that all menu components, both small and large portions, met the standards set by the National Nutrition Agency, with diverse menu variations and the application of balanced nutrition principles through a combination of carbohydrate sources, animal protein, plant-based protein, vegetables, and fruits. Protein content met and even exceeded daily nutritional targets, while energy, fat, and carbohydrate levels were adequate and continued to contribute positively to students’ nutritional needs. Overall, the MBG Program at the study site was implemented effectively, successfully supported daily nutritional intake, and demonstrated strong potential as a sustainable intervention to improve nutritional status, health, and the quality of Indonesia’s human resources. ABSTRAK Program Makan Bergizi Gratis (MBG) adalah salah satu langkah nasional untuk menangani masalah triple burden of malnutrition di Indonesia dengan memenuhi kebutuhan gizi seimbang bagi kelompok rentan, terutama siswa. Studi ini bertujuan untuk menganalisis kecocokan ukuran porsi dan komposisi zat gizi makro pada menu MBG di SPPG daerah Kabupaten Batang sesuai dengan standar Angka Kecukupan Gizi (AKG) dan pedoman nasional. Studi ini menerapkan metode deskriptif kualitatif dengan dukungan data kuantitatif melalui observasi lapangan, wawancara semi-terstruktur, pengukuran porsi, dan triangulasi sumber selama lima hari pelaksanaan program. Temuan penelitian menunjukkan bahwa setiap elemen menu, baik ukuran kecil maupun besar, telah memenuhi standar Badan Gizi Nasional, dengan ragam menu yang bervariasi serta penerapan prinsip gizi seimbang melalui kombinasi sumber karbohidrat, protein hewani, protein nabati, sayuran, dan buah. Kadar protein telah memenuhi dan bahkan melebihi target kebutuhan harian, sedangkan energi, lemak, dan karbohidrat ada pada tingkat yang memadai dan tetap memberikan kontribusi yang baik untuk kebutuhan gizi peserta didik. Secara keseluruhan, Program MBG di lokasi studi telah berjalan efektif, berhasil mendukung kebutuhan gizi harian, serta memiliki potensi besar sebagai intervensi berkelanjutan dalam meningkatkan status gizi, kesehatan, dan kualitas sumber daya manusia Indonesia.]]>
