Journal of nutritional science and vitaminology · 2020
The Influence of Nutritionist-Based Food Service Delivery System on Food and Nutrient Quality of School Lunch Program in Primary Schools in Indonesia.
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Ronitawati Putri, Setiawan Budi, Sinaga Tiurma
Аннотация
UNLABELLED: It is well-established that school feeding program (SFP) has been provided significant nutritional and health beneficial effects to student namely. SFP or school meal services program without nutritionist have lack of food delivery system, nutrient quality and health promotion. Thus, the aim of this study was to analyze the influence of nutritionist-based food service delivery system on food and nutrient quality of school lunch program in primary school.
METHODS: This study used cross-sectional design in two primary school in Indonesia that use different models of SFP (on-site (public-owned-public-managed) kitchen, off-site (ready-to-eat foods will be taken to school, preparation, cooking and sprinkling processes are carried out outside the school (catering)). Comparison analysis was done by using t-test independent.
RESULTS: We found that food service on-site model with nutritionist (Al Muslim) in school meal service, menu quality and hygiene sanitation better than Al Hidayah primary school (catering without nutritionist). The adequacy of nutrients particularly protein, calcium and iron in Al Hidayah students was significantly different than Al Muslim student (p-value<0.05).
CONCLUSION: Primary school need to collaborate with nutritionist to plan the menu and food service system to achieve optimal nutritional status.
METHODS: This study used cross-sectional design in two primary school in Indonesia that use different models of SFP (on-site (public-owned-public-managed) kitchen, off-site (ready-to-eat foods will be taken to school, preparation, cooking and sprinkling processes are carried out outside the school (catering)). Comparison analysis was done by using t-test independent.
RESULTS: We found that food service on-site model with nutritionist (Al Muslim) in school meal service, menu quality and hygiene sanitation better than Al Hidayah primary school (catering without nutritionist). The adequacy of nutrients particularly protein, calcium and iron in Al Hidayah students was significantly different than Al Muslim student (p-value<0.05).
CONCLUSION: Primary school need to collaborate with nutritionist to plan the menu and food service system to achieve optimal nutritional status.