School Lunch: Menu Variation, Suitability of Portion Standards and Nutrient Analysis and RDA Percents in Integrated Islamic Elementary School (SDIT)

摘要

Organizing lunch at school must be able to contribute one-third of the total energy needs of children. Interrelated components determine foodservice systems, that is in the form of menu planning which underlies all of the activities in the food service system. The purpose of this research was to identify variations in food ingredients, variations in processing techniques and suitability of food portions and nutritional analysis of the lunch menu at integrated Islamic elementary school (SDIT IQRA 2) in Bengkulu. This study was an observational study with a cross-sectional approach. A total of 23 lunch menu in SDIT IQRA 2 were collected with questionnaire and food weighed. The result showed that during the 5-day menu cycles, the variety of food menu items on side dishes, vegetables, and fruits. The served were varied, while the variety ofprocessing techniques of the lunch menu on side dishes and vegetables served did not vary, and all of the lunch portions were not appropriate with the standard portion of lunch of school children. Menu variations and variations of processing techniques were not varied. The nutritional contribution of the lunch menu at SDIT IQRA 2 on the energy content was 468.5 kcal (74.36% from total calorie), protein 15.41 grams (91.74% from total protein), fat 11.79 grams (56.11% from total fat), and carbohydrate 86.96 grams (100.2% from total fat)