The development model of school feeding management for student of poor families at elementary school

Abstract

Some schools have implemented school feeding such as lunch or snack program for students who come from affordable economic families, however there is no school feeding for students who come from poor families with complete meal. This study was aimed to develop a model for school feeding management at Elementary School (SD) for students belong to poor families. The study was conducted from January until December 2011 in Yayasan Al-Muslim Tambun Cibitung Bekasi, Sekolah Marsudirini Parung Bogor, Sekolah Alam Bogor, SD IT Insantama Bogor, SDN 1 Malangsari Cipanas Lebak Banten and SDN Kebon Kopi 2 Bogor. The study used a study literature, an observation, a research & development (R & D), pre-experiment one-group pretest-posttest design, and SWOT analysis. There are six models which can be implemented in school feeding: 1) model on-site meal preparation donated food with conventional or commissary production, 2) model on-site meal preparation local food with conventional or commissary production, 3) model on-site pre-prepared meal/snack-local food vendors with conventional or commissary production, 4) model off-site prepared meal/snack-private sector participation with conventional or commissary production, 5) model off-site prepared meal/snack-community sector participation with conventional or commissary production, and 6) model take-home coupons or cash or food in bulk. The school feeding model that can be implemented for students of poor families was off-site prepared meal-community sector participation used conventional production. Manpower that can work as a food handlers are person who have interest in culinary, socially minded, and able to work with others in community. The one dish meal with six days cycles menu used in the study. The study showed that there was a differences (p<0.05) between before and after giving one dish meal breakfast as a school feeding among the elementary school children. It was positively affected to increase the level of dietary intake of energy by 27.0%, protein by 31.3%, vitamin A by 42.3%, and iron by 30.0% of the elementary school children. The implementation model of school feeding for elementary children belong to poor family with one dish meal has been tested with good results, but it is need to improve in some part. SWOT analysis method was used to describe and analyze strategic factors internal and external to be more structured to assist the evaluation of the implementation model of school feeding that have been tested.