Pemberian Edukasi dan Praktik Pembuatan Menu Gizi Seimbang sebagai Upaya Pencegahan dan Penanggulangan Anemia pada Remaja di Kelurahan Gandul, Kota Depok - Sofianita, Nur Intania; Octaria, Yessi Crosita; Sujono, Nawra Nasha; Krisdianto, Aisha Ramadhina; Azzahra, Fatimah (Jurnal Kreativitas Pengabdian Kepada Masyarakat (PKM), 2025)
ABSTRAK Data Survei Kesehatan Indonesia (SKI) 2023 menyebutkan bahwa prevalensi ibu hamil anemia sebanyak 27,7%. Angka tersebut menunjukkan adanya penurunan sebanyak 21,2% dari Riskesdas 2018. Meskipun mengalami penurunan, kasus anemia harus tetap selalu dipantau agar tidak menyebabkan masalah kesehatan berkelanjutan. Memberikan edukasi dan praktik menu gizi seimbang serta melakukan pengukuran tinggi badan, berat badan, dan kadar Hb untuk mengetahui dan meningkatkan status gizi dan kesehatan remaja. Kegiatan yang dilakukan meliputi pemberian edukasi terkait gizi seimbang, pengukuran berat badan, tinggi badan, dan kadar Hb, dan praktik menu gizi seimbang untuk remaja anemia. Didapatkan hasil sebanyak 60% remaja memiliki status gizi kurang, 16,7% berstatus gizi baik, 10% berstatus gizi lebih, dan 10% tergolong obesitas. Didapatkan pula hasil pengukuran kadar Hb yaitu sebanyak 20% tergolong anemia, 53,3% memiliki kadar Hb normal, dan sejumlah 26,6% lainnya memiliki kadar Hb >16 mg/dL. Terdapat peningkatan pengetahuan gizi remaja pada sebelum dan sesudah edukasi gizi (P value: 0,000). Hasil praktik pembuatan menu gizi seimbang juga menunjukkan bahwa para remaja dapat membuat menu makan siang untuk remaja anemia berdasarkan “Pedoman Isi Piringku”. Terjadi peningkatan pengetahuan gizi remaja setelah diintervensi dan seluruh remaja berhasil mempraktikkan penyusunan menu bergizi seimbang sesuai dengan “Pedoman Isi Piringku”.  Kata Kunci: Anemia, Praktik Masak, Remaja.  ABSTRACT The 2023 Survei Kesehatan Indonesia (SKI) data indicates that the prevalence of anemia among pregnant women is 27.7%. This figure shows a decrease of 21.2% compared to the 2018 Riskesdas. Although there has been a decrease, cases of anemia must still be continuously monitored to prevent ongoing health issues. To provide education and practice on a balanced nutritional menu and to measure height, weight and Hb levels to determine and improve the nutritional and health status of adolescents. The activities included providing education regarding balanced nutrition, measuring body weight, height and Hb levels, and practicing a balanced nutrition menu for anemic adolescent. The results was obtained 60% of adolescents with poor nutritional status, 16.7% of adolescents with good nutritional status, 10% of adolescents with over nutritional status, and 10% of adolescents classified as obese. The results of measuring Hb levels were also obtained, namely that 20% were classified as anemic, 53.3% had normal Hb levels, and another 26.6% had Hb levels >16 mg/dL. There was an increase in adolescent nutritional knowledge before and after the intervention (P value: 0.000). The results of the practice of making a balanced nutritional menu also show that adolescents can make a menu for anemic adolescent based on "Pedoman Isi Piringku”. There was an increase in adolescent nutritional knowledge after the intervention and all adolescents succeeded in practicing preparing a balanced nutritious menu according to "Pedoman Isi Piringku”. Keywords : Anemia, Cooking Practice, Adolescent.