Perbaikan Gizi Masyarakat dalam Rangka Pencegahan Covid 19 di RW 04 Kelurahan Purwanegara Purwokerto Utara - Munjiati Munjiati; Ratifah Ratifah; Welas Haryati; Ulfah Agus Sukrillah (Universitas Malahayati Lampung, 2023)
ABSTRAK Wabah pandemi COVID-19 yang paling terkena dampaknya adalah masyarakat dengan ekonomi rendah, terutama buruh yang tidak dapat bekerja untuk memenuhi kebutuhan pokok sehari – hari. Konsumsi makanan yang kaya akan antioksidan, seperti sayur-sayuran dan buah-buahan, dapat membantu tubuh melawan radikal bebas. Jika di dalam tubuh banyak terdapat radikal bebas, kerja sistem imun bisa terganggu dan jadi lebih mudah terkena infeksi virus Corona. Disamping menjaga imunitas tubuh, diperlukan juga asupan nutrisi yang cukup. Tujuan dilakukannya pengabdian kepada masyarakat ini adalah pemberdayaan masyarakat untuk perbaikan status gizi dalam rangka pencegahan COVID-19 di RW 04 Kelurahan Purwanegara Kecamatan Purwokerto utara, dengan harapan masyarakat dapat terhindar dari virus COVID-19. Sasaran pengabdian kepada masyarakat dalam kegiatan ini berjumlah 45 orang yang terdiri dari keluarga buruh kerja sebanyak 45 orangdan kader Kesehatan berjumlah 9 orang. Kegiatan pengadian ini dimulai darisurvey pendahuluan, perijinan, persamaan persepsi dan pelaksanaan inti. Jumlah peserta yang mengikuti 45 orang, dengan pengukuran LILA ukuran 22 cm 6 orang (13%), 23 cm 9 orang ( 20%), 24 cm 25 orang (56%) 25 cm 4 orang (9%) dan 26 cm, 1 orang (2%). Suhu dari 45 orang dalam batas normal antara 36 C s/d 36,5 C. BB sangat bervariasi 43 orang katagori normal (80%), 2orang over weigh 2 orang (4,4%), dan kategori kurus l 7 orang (15,6%). TD 33 orang (73,5%), 140/90 mmHg, 8 orang (17,8%), 150 mmHg ada 3 orang (6,75%)170/100 ada 1 orang (2%). Kondisi peserta cukup baik / sehat berdasarakan hasil pengukuran dari BB,TB serta pengukuran LILA 38 orang (84,4%) mengalami gizi yang cukup dalam kategori kurus ada 7 orang (15,6%). Kegiatan pengabdian ini dapat dilakukan di daerah lain yang terdampak COVID-19 dengan sasaran masyarakat yang benar-benar membutuhkan perbaikan gizi sehingga nantinya pencegahan penyebaran COVID-19 dapat lebih maskimal. Kata Kunci: Perbaikan Gizi, Masyarakat, COVID-19 ABSTRACT The COVID-19 pandemic outbreak that has been most affected is people with a low economy, especially workers who cannot work to meet their daily basic needs. Consumption of foods rich in antioxidants, such as vegetables and fruits, can help the body fight free radicals. If there are lots of free radicals in the body, the work of the immune system can be disrupted and you become more susceptible to Corona virus infection. In addition to maintaining the body's immunity, adequate nutrition is also needed. The purpose of this community service is empowering the community to improve nutritional status in the context of preventing COVID-19 in RW 04 Purwanegara Village, North Purwokerto District, with the hope that the community can avoid the COVID-19 virus. The target of community service in this activity was 45 people consisting of 45 workers' families and 9 health cadres. This court activity starts from a preliminary survey, permits, common perceptions and core implementation. The number of participants who attended was 45 people, with LILA measurements of 22 cm 6 people (13%), 23 cm 9 people (20%), 24 cm 25 people (56%) 25 cm 4 people (9%) and 26 cm , 1 person (2%). The temperature of 45 people was within normal limits between 36 C to 36.5 C. Weight varied greatly, 43 people were in the normal category (80%), 2 people were overweight, 2 people (4.4%), and 7 people in the underweight category (15.6%). BP 33 people (73.5%), 140/90 mmHg, 8 people (17.8%), 150 mmHg there are 3 people (6.75%) 170/100 there is 1 person (2%). The condition of the participants was quite good / healthy basedon the results of measurements of BB, TB and LILA measurements 38 people (84.4%) experienced sufficient nutrition in the thin category there were 7 people (15.6%). This service activity can be carried out in other areas affected by COVID-19 with the target of people who really need improved nutrition so that later prevention of the spread of COVID-19 can be maximized.Keywords: Nutrition Improvement, Society, COVID-19