Penyelenggaraan makanan, daya terima menu makanan, dan kontribusinya terhadap kecukupan gizi santri putri di dua pondok modern di Kabupaten Bogor

Abstract

Eating habits of female students at Islamic Boarding Schools are related with food service management. Nutrition knowledge, food safety knowledge, attitude and practice of food handlers are important factors to provide adequate food and safe food from contamination. The aims of this study were (1) to identify input of food service; (2) to assess nutrition knowledge, food safety knowledge, attitude and practice of food handlers; (3) to identify the process of food service; (4) to assess hygiene and sanitation practices; (5) to evaluate respondents acceptance of boarding school meals; and (6) to assess contribution of energy dan nutrients. The cross sectional design was used in this study. The samples of this study were food services of PP Sahid and PP UQI. The respondents of this study were food handlers and female students. The study results showed that the knowledge of food handlers had a correlation with the attitude about food safety, but the knowledge and the attitude did not correlate with their practices. Food service at PP Sahid and PP UQI did not have feasible hygiene and sanitation. The highest average percentage of meal acceptance at PP Sahid (59%) and PP UQI (36%) were categorized not good. The study results showed that preference about quality of menu had a correlation with energy and nutrients consumption at PP Sahid, but did not correlation at PP UQI. The average contribution of energy and nutrients from boarding school meals were lower than Recommended Dietary Allowance.