Edukasi dan Praktik Pembuatan Menu Gizi Seimbang untuk Meningkatkan Status Gizi dan Kesehatan Remaja Santri di Kota Depok - Sofianita, Nur Intania; Octaria, Yessi Crosita; Nasrullah, Nanang (Universitas Malahayati Lampung, 2024)
ABSTRAK Data Riskesdas tahun 2018 menunjukkan prevalensi anemia remaja Indonesia sebesar 32%. Masih terdapat remaja yang kurang gizi dan gizi lebih juga obesitas. Kurangnya variasi menu dan minimnya pengetahuan gizi seimbang pada remaja santri, sehingga tidak terampil dalam menyediakan dan memilih makanan sehat menggunakan bahan pangan lokal yang ada dilingkungan sekitar. Pesantren juga belum pernah melaksanakan pengukuran berat badan dan tinggi badan, sehingga tidak mengetahui status gizi pada santri. Melaksanakan pengukuran berat badan dan tinggi badan, memberikan edukasi dan praktik gizi seimbang untuk meningkatkan status gizi dan kesehatan remaja. Terdapat 3 kegiatan yang dilaksanakan selama bulan Agustus – Oktober tahun 2023 yaitu; Pengukuran berat dan tinggi badan untuk mengetahui status gizi responden, edukasi gizi seimbang pada remaja, dan praktik menu gizi seimbang berbahan pangan lokal. Kegiatan pengukuran menunjukkan 100% santri berstatus gizi normal menurut indikator Indeks Massa Tubuh (IMT) per Umur. Adanya peningkatan pengetahuan gizi santri sebelum dan sesudah intervensi edukasi gizi (P value: 0,000). Hasil pengamatan praktik uji coba pembuatan salah satu variasi menu sate lilit tempe menunjukkan bahwa para santri sudah mampu mengolah menu secara mandiri, sehingga dapat mempraktikkan variasi menu lainnya yang terdapat di modul variasi menu gizi seimbang untuk remaja santri. Seluruh santri berstatus gizi normal, adanya peningkatan pengetahuan gizi santri setelah diintervensi, dan seluruh santri berhasil mempraktikkan kembali pembuatan menu sate lilit tempe. Kata Kunci: Bahan Pangan Lokal, Edukasi Gizi Remaja, Praktik Menu Gizi ABSTRACT Riskesdas data in 2018 showed the prevalence of anemia in Indonesian adolescents was 32%. There are still adolescents who are malnourished and overweight as well as obese. The lack of menu variation and minimal knowledge of balanced nutrition among adolescent students, so they are not skilled in providing and choosing healthy food using local food ingredients available in the surrounding environment. Islamic boarding schools have also never carried out weight and height measurements, so they do not know the nutritional status of students. Conducting weight and height measurements, providing balanced nutrition education and practices to improve the nutritional status and health of adolescents. There are 3 activities carried out, namely; Measuring weight and height to determine the nutritional status of respondents, balanced nutrition education for adolescents, and practicing a balanced nutritional menu made from local foods. Measurement activities showed that 100% of students had normal nutritional status according to Body Mass Index (BMI) per Age. There was an increase in students' nutritional knowledge before and after the nutritional education intervention (P value: 0.000). The results of observations of the trial practice of making one variation of the tempe sate lilit menu showed that the students were able to process the menu independently, so they could practice other menu variations contained in the balanced nutrition menu variation module for adolescent students. All students had normal nutritional status, there was an increase in students' nutritional knowledge after the intervention, and all students successfully practiced making the tempe sate lilit menu again. Keywords: Local Food Ingredients, Nutritional Menu Practices, Teenage Nutrition Education