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All Journal Buletin Ilmiah Nagari Membangun Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks
Afifah Khairani Ananda
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Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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EDUKASI GIZI SEIMBANG DAN MAKANAN JAJANAN SEHAT DI SDN 39 PASAR AMBACANG KOTA PADANG Putri Aulia Arza; Yeffi Masnarivan; Risti Kurnia Dewi; Fitriyani Fitriyani; Dhiya Fahdila Rahmah; Afifah Khairani Ananda
BULETIN ILMIAH NAGARI MEMBANGUN Vol 3 No 1 (2020)
Publisher : LPPM (Institute for Research and Community Services) Universitas Andalas Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (566.274 KB) | DOI: 10.25077/bina.v3i1.166

Abstract

Consumption of food with balanced nutrition and consumption of food that is safe for school children is important to be concerned about because it greatly impacts the health of children. SDN 39 Pasar Ambacang is one of the primary schools in Kuranji District, Padang City. Based on the results of direct observation about schools, PJAS is quite widely available. Such as PJAS published by school children such as colorful syrup ice, fried sausages / grilled and fried / grilled meatballs. Observation of the nutritional status of school children in SDN 39 Pasar Ambacang there are some obese children and some are very thin and small. The purpose of this community service is to increase school children's knowledge about healthy snacks and balanced nutrition. The method is conducting nutrition education and evaluating increasing students' knowledge using a questionnaire. This event starts with introduction and starts with a pre test. The next activity is nutrition education consisting of materials and simulations in preparing a balanced nutritional menu and choosing healthy snacks with a model of food media, post-test, and question and answer prizes with community service participants. Participants were enthusiastic in participating in the activity. From the pre-test and post-test results it was concluded that there were significant differences between the level of knowledge before and after nutrition education.
Edukasi Gizi Seimbang dan Makanan Sehat untuk Imunitas Tubuh dalam Kondisi Pandemi Covid-19 di SMPN 2 Bayang, Kabupaten Pesisir Selatan Putri Aulia Arza; Yeffi Masnarivan; Dhiya Fahdila Rahmah; Afifah Khairani Ananda
Warta Pengabdian Andalas Vol 27 No 3 (2020)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.27.3.197-202.2020

Abstract

Consumption of foods that can increase body immunity and are nutritionally balanced for school children especially in the current conditions amid the Covid-19 pandemic. SMPN 2 Bayang is one of the junior secondary schools located in Bayang District, Pesisir Selatan Regency. Healthy eating habits are the most important behaviors that can affect the state of nutrition and health of a person so that it is hoped that through education on balanced nutrition and healthy food for body immunity. The purpose of this community service is to increase junior high school students' knowledge about nutritionally balanced food and increase body immunity. The service began with an introduction to the approach to students and was continued with a pre-test. The next activity is nutrition education in the form of providing materials and simulations in preparing a balanced nutrition menu using video media, post-tests, and question and answer with prizes with community service participants. Participants and school principals were very enthusiastic in participating in the activity, because it was considered very important in the Covid-19 pandemic. From the pre-test and post-test results, it was concluded that there was a significant difference between the level of knowledge before and after nutrition education.
Co-Authors Arza, Putri Aulia Dhiya Fahdila Rahmah Fitriyani Fitriyani Risti Kurnia Dewi Yeffi Yeffi Masnarivan