| dc.description.abstract | The general objective of this study were to assess food service management, food acceptance, and the consumption’s level of students boarding school dormitory SMA 1 Pemali Bangka Belitung. The research was conducted in May-July 2013 with a cross sectional design. Subjects was purposively chosen with the total of 71 students. A total of51.0% criticalcomponent of food service management the have implemented which consists ofplanning, purchasing, storing, processing, servicing,personal hygiene, andsanitation.Spearman correlation analysis showed that the preference level for taste of food was significantly associated (p<0.05)withenergy and protein sufficiency level. The preference level for temperature of food was significantly associated(p<0.05) with sufficiency levels of phosphorus. Preference level for temperature of food was significantly associated (p<0.05)with compliance level of energy and iron. The level of compliance was significantly associated (p<0.05)with sufficiency level of energy, iron, phosphorus, and zinc. Energy, protein, fosfor, iron intake from dormitory was significantly negatively associated(p<0.05) with intake from non dormitory. | en |
