PENGARUH EDUKASI GIZI SEIMBANG TERHADAP PENGETAHUAN, SIKAP DAN POLA KONSUMSI SAYUR DAN BUAH ANAK PADA MASA COVID-19

Abstract

School-age children is a period of transition from children to adults. There are mental, physical, and emotional growth that develop quite fast at this time. School children are one of the most vulnerable populations in terms of nutrition. Increasing knowledge and attitudes about balanced nutritional needs and consumption patterns vegetables and fruit minimize the occurrrence of nutritional problems in children. Aim of this research is to analyzing the effect of providing balanced nutrition education on knowledge, attitudes and consumption patterns of vegetables and fruit in elementary school children. This study used a pre-experimental design method. The form of experimental design used by OneGroup is pretest-posttest design. Sampling using total sampling technique sample. The researcher first gave questions as pre-test data and then given interventions in the form of education using video media, lectures and intervention leaflets for 3 meetings then carried out the post-test again. The population is grade 4 SD Advent Bandar Lampung students. The statistical test used is the parametric test (Dependent paired T-test). The result of the analysis showed that there was a significant relationship between the level of knowledge before and after the intervention was given with a sig value of 0.00 (p<.0.5). There is a significant relationship between attitudes before and after the intervention is given with a sig value of 0.00 (p<0.05). And there was no significant relationship between attitudes before and after the intervention was given with a sig value of 0.112 (p<0.005). There is a relationship between the effect of balanced nutrition education on knowledge and attitudes as well as vegetable consumption patterns and no significant changes in fruit consumption patterns. The result of this study recommends that parents, especially mothers should support their children by providing food according to balanced nutrition and teachers consistently provide balanced nutrition education to students.