ENERGI DAN ZAT GIZI DALAM PENYELENGGARAAN MAKANAN DI TAMAN KANAK-KANAK DAN PERBANDINGANNYA TERHADAP SUBJEK TANPA PENYELENGGARAAN MAKANAN
Abstract: The purpose of this
study is to calculate the contribution of nutrient availability in kindergarten
food service to the fulfillment of energy and nutrient requirements as well as
to analyze the difference in energy and nutrient adequacy level of food
consumption in a day between samples with and without food service. The study
used comparative cross sectional study design with total of 80 samples that
were divided into two groups by with and without food service. Consumption data
of the samples were collected with a food recall method. Nutrients that meet
the standards adequacy of nutrients in the menu was just calcium by 64.6% of
availability. There was no difference in the level of adequacy of energy,
protein, fat, carbohydrates, calcium, and vitamin C in both groups (p>0.1),
but differences in the level of adequacy of iron in both groups (p<0.1) was
found.
Keywords: acceptance;
availability of nutrients; food service; kindergarten children; nutrients
adequacy level
Penulis: Vieta Annisa
Nurhidayati, Drajat Martianto, Tiurma Sinaga
Kode Jurnal: jpkesmasdd170518
