Abstract
Background & Objective: One of the messages from the 13 General Messages of Nutrition is get used to breakfast. However, there are still many Indonesians who do not have breakfast. This study aimed to see the description of knowledge level of breakfast and the description of the application of balanced nutrition principle on the breakfast menu in the parents of SDIT Al-Fahmi Palu students. Materials and Methods: Material used artificial plates, paperboard and double tip. The research design was cross sectional, was conducted at SDIT Al-Fahmi Palu on September 5, 2017 witth respondents who followed the research were 51. Types of data used were frequency of knowledge level, frequency of respondents who correctly answered the knowledge questionnaire, and the application of balanced nutrition principle on the breakfast menu then analyzed desctriptively. Results: Overall of respondents had a good knowledge. It appears that the most answered questions was “how it can be done to overcome a child with difficulty eating breakfast” (47.1%). In contrast, when the practice of menu preparation was obtained on the first day, from 12 groups only 1 group who had applied the principle of balanced nutrition in composing menu, on the 2nd day only 2 groups (16,7%) who have applied, and on the third day none of the groups who have applied. Conclusion: It is found that all respondents had a good level of knowledge, but in practice the whole of the groups who have not applied balanced nutrition principle in composing menu
Highlights
Background & ObjectiveOne of the messages from the 13 General Messages of Nutrition is get used to breakfast
Berdasarkan hasil perhitungan menggunakan rumus, adapun besar sampel penelitian sebanyak 43 orang dengan estimasi drop out 10% adalah 47 orang yang ditentukan dengan menggunakan rumus sampel sebagai berikut:
Associations of breakfast skipping with obesity and health-related quality of life: evidence from a national survey in Taiwan
Summary
Susunan menu secara lengkap dapat dilihat pada Tabel 3. Sementara kelompok yang lain masih terdapat kesalahan dalam menyusun menu seimbang seperti pangan pokok berlebih, lauk berlebih, pauk tidak tersedia, sayuran tidak tersedia, dan lainnya. Untuk lebih lengkapnya dapat dilihat pada Tabel 4. Maka dapat disimpulkan pada hari ke-1, dari 12 kelompok hanya 1 kelompok (8,3%) yang sudah menerapkan prinsip gizi seimbang dalam praktik menyusun menu sarapan, pada hari ke-2 hanya 2 kelompok (16,7%). Yang sudah menerapkan, dan pada hari ke-3 tidak ada satupun kelompok yang sudah menerapkan. Hasil lebih lengkap dapat dilihat pada Tabel 5
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