Abstract

Sara Octaviani Description of the Adequacy of Nutrients on the Lunch Menu of Children aged 10-12 Years at SDIT Cahaya Hati Bukittinggi in 2019 vii + 71 pages, 28 tables, 1 picture, 7 attachments ABSTRACT The average energy consumption adequacy of children aged 7-12 years found as many as 44.4% of children consuming energy below the minimum needs and the average adequacy of protein consumption for children aged 7-12 years found that 34.9% of children consumed protein below the minimum requirement. Based on the results of Reisya and Isnaeni (2010) research on 38 children of Kartasura Elementary School in Sukoharjo City, Surakarta, it was found that 89.5% of respondents had less consumption of iron and vitamin C. The results of research conducted by Lisda, Ernawati, and Fitri (2014) on 67 children of SDN 064994 in Medan city were found as many as 98.5% of respondents who had less consumption of zinc. SDIT Cahaya Hati Bukittinggi is one of the schools that holds a lunch program using catering services. The general objective of this research is to describe the adequacy of macro nutrients (energy and protein) and micronutrients (iron, zinc and vitamin C) on the lunch menu of children aged 10-12 at SDIT Cahaya Hati Bukittinggi in 2019. This research was conducted using a quantitative descriptive approach. The population in this research were students of SDIT Cahaya Hati aged 10-12 years who attended a school lunch program. The study sample of 27 people was determined using a non-probability sampling type with a saturated sampling technique. Data collection techniques using the food weighing method. Data processing techniques using the Nutrisurvey applications. Data analysis was carried out by quantitative descriptive analysis. The research was conducted from March 4 to March 8, 2019. The results of the research found male students with sufficient energy deficits as much as 53.3% and energy protein sufficiency deficits as much as 6.7%. Female students with energy sufficiency deficits as much as 8.3% and adequate protein deficits as much as 100%. All students (100%) had adequate iron and zinc deficits as well as adequate vitamin C. Based on research it is recommended that the school also collaborate with nutritionists to produce a lunch menu that meets the nutritional adequacy of all students who take part in the lunch program. Keywords : Adequacy of Nutrients, Catering, Lunch for Elementary Scholl Students Reading List : 29 (2001-2017)