Abstract
This study used cross-sectional design in two primary school in Indonesia that use different models of SFP (on-site (public-owned-public-managed) kitchen, off-site (ready-to-eat foods will be taken to school, preparation, cooking and sprinkling processes are carried out outside the school (catering)). Comparison analysis was done by using t-test independent. We found that food service on-site model with nutritionist (Al Muslim) in school meal service, menu quality and hygiene sanitation better than Al Hidayah primary school (catering without nutritionist). The adequacy of nutrients particularly protein, calcium and iron in Al Hidayah students was significantly different than Al Muslim student (p-value<0.05). Primary school need to collaborate with nutritionist to plan the menu and food service system to achieve optimal nutritional status.
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