Healthy Menu Research Articles

Development of a touchscreen-based nutrition learning tool to promote healthy eating practices among early elderly Thai people

Introduction: In Thailand, rapid demographic ageing is closely linked to an increased incidence of non-communicable diseases (NCDs). Effective nutritional management is essential to mitigate NCD risks and delay progression. Given the widespread use of touchscreen devices among older adults, this study focused on developing a nutrition app tailored to enhance knowledge, attitudes, and practices regarding healthy eating among Thai elderly people. Methods: The project consisted of two main phases, namely content preparation and application development. Initial drafts and storyboards were refined through consultations with experts and discussions. The use of healthy menus was approved by a professional chef and nutritionists. The app prototype underwent comprehensive evaluations in terms of content accuracy, design, usability, and acceptability by experts. It was also field tested by elderly volunteers for four weeks. Results: The developed “YoungYou” app features tools such as body mass index assessment, updates on elderly health, and dietary recommendations tailored to Thai elderly individuals based on the nutrition flag system. It includes 60 healthy recipes, 30 cooking tutorials, and an interactive community board. The app allows users to modify and recalibrate the nutritional content of recipes, which can then be saved or shared. Evaluations of the app showed high levels of agreement on its effectiveness across all metrics. The use of rice, vegetables, and meat by 41 elderly volunteers led to increased healthy eating behaviours. Conclusion: The “YoungYou” app has demonstrated potential as a viable tool for promoting healthier eating habits among Thai elderly people, thereby addressing critical public health issues related to ageing and disease prevention.

Associated Factors of Dietary Patterns among Adolescents in the Rural Northern Region of Thailand: A Community-Based Cross-Sectional Study.

This cross-sectional study aims to explore the dietary patterns and associated factors of adolescents, which are often overlooked in nutrition data systems. Face-to-face interviews were conducted with 304 participants aged 10 to 19 in rural northern Thailand, utilizing both open recall and list-based 24 h recall techniques, with the data recorded online. Dietary diversity (DD) was assessed using ten food groups as per the Food and Agricultural Organization guidelines. We employed binary logistic regression and multivariable logistic regression analyses. Most participants consumed items from the grains, white roots, and tubers food group, while the nuts, seeds, and pulses food group was the least consumed. The mean number of food groups consumed was 5.23 ± 0.12, with no significant differences across gender and age groups, and participants reporting no influence of mass media on food choices were more likely to have inadequate DD (AOR = 2.94; 95% CI 1.38-6.28). Conversely, those not influenced by social media when choosing food (AOR = 0.45; 95% CI 0.21-0.96), who felt relaxed during meals (AOR = 0.33; 95% CI 0.19-0.59), and with no role in family meal decisions (AOR = 0.55; 95% CI 0.31-0.95) were less likely to have inadequate dietary diversity. We suggest that assisting adolescents with mealtime management and involving them in selecting healthy menus could improve their dietary variety. Moreover, future research should further investigate these mechanisms to inform strategies for improving DD in this age group.

Open-source multi-objective optimization software for menu planning

Healthy nutrition is essential for maintaining health and preventing chronic diseases. However, with the increase in dining out, the prevalence of obesity and related chronic diseases is increasing daily. Therefore, to provide adequate and balanced nutrition in public, it is necessary to serve healthy menus following the energy and nutrient requirements of the target group in food service institutions. However, menu planning in food services is a complex process involving several factors. The planned menus should provide sufficient nutrients for the target group and consider factors such as color, consistency, appearance, and a variety of food groups. In addition, existing studies have limited constraints, and the fact that they are not open-source makes it difficult to conduct more comprehensive new studies. Furthermore, the lack of dietitian opinions limits its applicability in practice. Therefore, this study applied four different multi-objective optimization algorithms (AGEMOEA, SMSEMOA, NSGA2, and NSGA3) to solve the menu planning problems. The results were shared with 20 food service dietitians who are experts in the area and were asked to score the menus. In addition, an open-source tool called EvoMeal has been developed. In conclusion, our primary findings showed that AGEMOEA and SMSEMOA were used for the first time in the literature for the menu planning problem, which is a multi-objective problem, and they performed better than both NSGA2 and NSGA3 in general. In addition, expert opinions confirmed that AGEMOEA and SMSEMOA give better results than other algorithms. However, future studies need to conduct a more comprehensive expert evaluation to increase its applicability to the field.

The Quality of Menu Offerings in Independently Owned Restaurants in Baltimore, Maryland: Results from Mixed-Methods Formative Research for the FRESH Trial.

(1) Background: Independently owned restaurants (IORs) are prevalent in under-resourced racial and ethnic minority communities in the US and present a unique setting for public health nutrition interventions. (2) Methods: We conducted 14 in-depth interviews with IOR owners in Baltimore about their perceptions of healthy food, and customers' acceptance of healthier menus and cooking methods and concurrent observations of the availability of healthy options on their menus. Qualitative data were coded and analyzed using ATLAS.ti. Observations were analyzed with statistical analysis performed in R. (3) Results: Owners perceived non-fried options, lean proteins, and plant-based meals as healthy. While open to using healthier cooking fats, they had mixed feelings about reducing salt, adopting non-frying methods for cooking, and adding vegetables and whole grains to the menu, and were reluctant to reduce sugar in recipes and beverages. Only 17.5% of 1019 foods and 27.6% of 174 beverages in these IORs were healthy, with no significant differences in the healthfulness of restaurant offerings within low-healthy-food-access/low-income neighborhoods and those outside. (4) Conclusion: Healthy options are generally scarce in Baltimore's IORs. Insights from owners inform future interventions to tailor healthy menu offerings that are well-received by customers and feasible for implementation.

Edukasi Menarik Pencegahan Stunting dan Pemanfaatan Aplikasi E-Posyandu dalam Monitoring Gizi Anak

Posyandu is the main forum for monitoring nutritional status and preventing stunting in infants and toddlers. Stunting is a condition where growth is inhibited in children due to lack of nutritional intake for a long time because food intake is not in accordance with nutritional needs. Maternal nutrition plays a major role in preventing stunting in children from an early age. In addition to growth problems, stunting also affects children's intelligence levels and learning abilities. Kuliah Kerja Nyata (KKN) is a community service program that provides opportunities for students to apply the knowledge and skills gained on campus directly in the community. Through Real Work Lecture (KKN) activities as a student community service program, it aims to socialize the dangers of stunting on children's growth and development, and socialize how to prevent stunting. In addition, this activity is also carried out to conduct counseling to the community about a healthy menu with balanced nutrition which aims to provide an understanding of the importance of regulating nutrition in the food given to children. This Real Work Lecture (KKN) activity can be a forum to provide understanding and education in an interesting way about the dangers of stunting.

A novel cost-palatability bi-objective approach to the menu planning problem with an innovative similarity metric using a path relinking algorithm

Bad eating habits are considered with low exercise, tobacco, and alcohol use, among the greatest health risk factors in high-income countries. Here, the spread of non-communicable diseases related to diet contrasts with the increasing availability of diet guidelines and health information. We are all left wondering, why are we not eating healthier? Palatability and cost appear as the two most important barriers to adherence to any prescribed diet. This work aims to generate high-adherence healthy menus attending to Mediterranean standards, modelling and solving a cost palatability bi-objective optimisation problem. Although the latter is implicitly considered in most current models, its use as a quantifiable objective is novel. For this, a novel Similarity Function is introduced, which evaluates the proximity of two different menus and returns a similarity metric between 0 and 1. A multi-criteria optimisation method is used to design nutritious menu plans and analyse the trade-off between the cost and palatability of menus. A Path Relinking algorithm is later applied to improve the objective values, with specific considerations to palatability, designing healthy menus that can beat those adherence barriers.

Pencegahan Stunting Menuju Generasi Sehat Kelurahan Belian

Stunting is a condition in which children experience failure in growth (body and brain) as a result of prolonged and prolonged malnutrition. Caused by low nutritional intake such as vitamins, minerals and animal protein sources. In accordance with the national target in the National Strategy (Stranas) for Accelerating Stunting Reduction, the Riau Islands Province is targeting a reduction in stunting prevalence of 14% in 2024. Therefore, the aim of this community service is to prevent and reduce stunting rates in Batam City. This community service involves several partners, including the Botania Community Health Center, Awal Bros Hospital, Batam City Health Service, BKKBN, and the role of Awal Bos University students. The method used in this activity is to provide education about stunting, carry out pre-tests and post-tests, apart from that, there is also a demonstration on cooking a healthy menu. The results after providing education about stunting to parents of babies and toddlers at Posyandu Sehati, there was an increase in knowledge by 17%.

Voices of Thai Patients With Non-Communicable Diseases Towards Healthy and Ready Meal Products: A Mixed-Methods Research.

Healthy diets reduce the risk of several non-communicable diseases (NCDs) from diabetes to heart disease and hypertension to cancer. Given their busy lifestyles, it is difficult for individuals to routinely prepare healthy food. Therefore, healthy and ready meal products have been developed and commercially launched in Thailand. Considering ready and healthy meals as an innovative product line in the Thai market, the aim of this study was to identify the factors that influence NCD patients to adopt this product innovation. This study used a mixed-methods approach based on Roger's model of innovation adoption. Two hundred and twenty NCD patients completed a questionnaire regarding their expectations towards healthy meal products. In-depth interviews were conducted with 20 respondents to explore the underlying reasons behind their scoring decisions in the questionnaires. The findings revealed that the highest rated items were the expectation that healthy meals reduce the severity of disease, help avoid high-cholesterol food, and comprise a variety of meal choices. Instead of celebrity marketing and corporate branding, the patients preferred healthy meals that are recommended by health professionals and produced by university research teams. The qualitative findings also demonstrated that most patients welcomed healthy menus as a preventive treatment, but still have concerns regarding the availability and quality of the products. This study reveals the expectations of prospective consumers, specifically NCD patients, towards healthy and ready meal products. It adds key information for food producers, health professionals, and policymakers to foster healthy food innovation, especially in the context of emerging economies like Thailand where healthy food choices are limited.

Empowerment of Women's Culinary Business in Persit Kartika Chandra Kirana organization, Yogyakarta

This community service aims to empower Persit member mothers in improving their economic welfare. Cooking training was chosen as the approach in this program because it has the potential to provide better cooking skills as well as the opportunity to generate additional income through selling food. In this program, Persit women are given cooking technique training which includes choosing the right food ingredients, good cooking techniques, and a variety of healthy menus. In addition, they are also given knowledge about business management, marketing, and financial management. Through intensive mentoring, Persit member mothers are given support and guidance in developing their culinary business. This mentoring program has significant benefits.

Online Food Delivery Services sector transformation in The Pandemic Scene

Pandemic conditions together with technological developments has increased the interest and expectations of consumers and businesses for online food delivery services. With the pandemic, identifying the factors that affect the consumer's OFD purchasing decision will allow both to allocate a sustainable relationship with existing consumers and to acquire new customers. The present study aims to determine these factors that influence a consumer's OFD purchase decision. The data of the online research conducted on 419 people were analyzed using SEM. According to the results of the study; the comfort zone and information factor have positive effect on the consumer's purchasing decision with the Covid-19 Pandemic. A negative relation was found between healthy menus and OFD services decision contrary to expectations. Contrary to previous literature support, the positive relationship assumptions between hygiene of OFD service & contactless delivery and purchasing decision of OFD services could not be supported statistically.

DAHNA-An integrated innovative mobile application for the screening and personalised management of the atherosclerotic cardiovascular disease risk

Abstract Background DAHNA (Diet According to the Healthy Heart Nutritional Approach) is an integrated and innovative mobile app that allows for: 1. Screening of atherosclerotic cardiovascular disease (ASCVD) risk; 2. A personalized healthy diet (macro- and micronutrients) based on cardiometabolic screening; 3. Long-term management of major risk factors; 4. Highly incentivizing rewards within the app. Objective To present the functionalities, mode of operation, and initial results of DAHNA through public implementation. Methods DAHNA can be downloaded on mobile phones (iOS and Android). Firstly, the app assesses the user's ASCVD risk score based on their country of residence using a "one-size-fits-all" risk calculator that combines the 2021 European Society of Cardiology (ESC) SCORE2/SCORE2-OP scores and the American Heart Association (AHA) Framingham score. For Europe, the calculation is based on the four SCORE2/SCORE2-OP tables for the four risk regions. DAHNA is not limited to healthy individuals and allows the user to indicate if they have diabetes, chronic kidney disease, or ASCVD. Secondly, based on the individual ASCVD risk score, DAHNA offers the following features: 1. Personalized healthy menus (Mediterranean diet) based on the only macro- and micronutrients proven to reduce individual ASCVD risk and in the recommended daily dose, with an automatically generated ingredient list and quantities; the user can choose to purchase the ingredients personally or order the list from suppliers; 2. Periodic follow-up of ASCVD risk outcomes; 3. Display of healthy life minutes gained by the user; 4. Notifications, reminders, rewards within the app, personalized weight loss plans, PDF reports to share with healthcare teams, and nutritional education; 5. A recommendation for a medical examination for those with high or very high risk; 6. Short movies to introduce physical activity and up-to-date medical information; 7. All data is collected in a central database. Results Between August 10th, 2022 and February 12th, 2023, 19,780 users downloaded DAHNA (mean age 48 +/- 10 years, 58% females, 11.13% with diabetes, 15.16% smokers, 16.4% with hypertension; 14% had low-to-moderate risk, 40% had high risk, and 46% had very high risk). A 100% correspondence was confirmed between the results of the DAHNA calculator and the ESC tables. Conclusion 1. DAHNA self-screening showed that 86% of users belong to the high or very high ASCVD risk group, which is consistent with statistical data showing Romania among the countries with a very high ASCVD risk. 2. This app is the first to assign a personalized healthy diet based on specific micronutrients to control ASCVD risk, provide medical recommendations for a healthy lifestyle, and allow for real-time management of major risk factors and ASCVD risk in large populations. These data should be important for adjusting health policies.

Food Is Medicine for Individuals Affected by Homelessness: Findings from a Participatory Soup Kitchen Menu Redesign.

Health disparities among people experiencing homelessness are likely exacerbated by limited access to healthy, fresh, and minimally processed foods. Soup kitchens and shelters serve as essential food safety nets for preventing hunger in this population, and community interest is growing in the potential of "food is medicine" interventions to improve the mental and physical wellbeing of people who receive meals from these providers. This study describes our two-phase approach to first identify and prioritize nutrition needs within an urban soup kitchen community and then test and implement new recipes and menu guidelines to help the standard soup kitchen menu better align with those priorities. We began by first conducting a nutrition needs assessment, including a collection of intercept surveys from a convenience sample of soup kitchen guests to better understand their nutrition-related health needs, dental issues, food preferences, and menu satisfaction (n = 112), as well as a nutrition analysis of the standard menu based on seven randomly selected meals. Most respondents reported at least one chronic health condition, with depressive disorders (50.9%) and cardiovascular diseases (49.1%) being the most common. Nearly all guests requested more fruits and vegetables at mealtimes, and results from the menu analysis revealed opportunities to lower meal contents of sodium, saturated fat, and added sugars and to raise micronutrient, fiber, and omega-3 content. We then applied these nutrition needs assessment findings to inform the second phase of the project. This phase included the identification of new food inventory items to help support cardiovascular and mental health-related nutrition needs, taste test sampling of new healthy menu items with soup kitchen guests, and hands-on culinary medicine training to kitchen staff on newly-developed "food is medicine" guidelines to support menu transformation. All taste tests of new menu items received over 75% approval, which exceeded satisfaction ratings of the standard menu collected during the phase 1 needs assessment. Findings from this community-based participatory research project confirm the great potential for hunger safety net providers to support critical nutrition needs within this vulnerable population through strategic menu changes. However, more research is needed on the longitudinal impacts of such changes on health indicators over time.

The Effects of Ontario Menu Labelling Regulations on Nutritional Quality of Chain Restaurant Menu Items-Cross-Sectional Examination.

Restaurant foods are associated with excessive energy intake and poor nutritional quality. In 2017, the Healthy Menu Choices Act mandated food service establishments with ≥20 outlets in Ontario to display the energy content on menus. To examine the potential impact of menu labelling, nutrition information for 18,760 menu items were collected from 88 regulated and 53 unregulated restaurants. Descriptive statistics were calculated for serving size, energy, saturated fat, sodium and total sugars. Quantile regression was used to determine the differences between regulated and unregulated restaurants. The energy content of menu items from regulated restaurants (median (95% CI): 320 kcal (310, 320)) was significantly lower than those from unregulated restaurants (470 kcal (460, 486), p < 0.001). Saturated fat, sodium and total sugars were significantly lower in regulated restaurants (4 g (4, 4), 480 mg (470, 490) and 7 g (6, 7), respectively) than in unregulated restaurants (6 g (6, 6), 830 mg (797, 862) and 8 g (8, 9), respectively, p < 0.001). This study showed that menu items from regulated restaurants had smaller serving size, lower levels of energy and nutrients of public health concern compared to those from the unregulated restaurants, suggesting potential downstream beneficial effects of menu labelling in lowering caloric content and nutrients of public health concern in foods.

Worksite Health Promotion and Work Performance: Both Awareness and Use Matter.

This work aimed to study whether being aware of the existence of worksite health promotion (WHP), using it, or both are related to employees' task and contextual performance. Multilevel cross-sectional data came from the European Sustainable Workforce Survey, with data from more than 11,000 employees in 259 organizations. Generalized structural equation modeling was used to examine two types of WHP: healthy menus and sports facilities. Awareness of healthy menus and sports facilities was positively associated with task and contextual performance. Healthy menus use was related to both higher task and contextual performance, whereas sports facilities use was only associated with contextual performance. The relation of WHP use was stronger for contextual than for task performance. Organizations should ensure that employees are aware of the availability of WHP as well as stimulate employees to make use of it.

You are what you speak: Influence of future time reference (FTR) in healthy menu promotion

This study explored effective marketing communication in the context of restaurants’ healthy menu promotions. It investigated how individuals’ psychological traits shaped by structures of languages used—namely, future time reference (FTR; strong versus weak)—could influence their intention to engage in healthy eating at a restaurant. Grounded in regulatory focus and temporal distance theory, the study also examined the joint effects of advertisement contents (health benefits: long-term versus immediate) and ad framing (message framings: promotion versus prevention) and how this joint effect varied depending on FTR level (strong versus weak). The results revealed that weak FTR consumers showed greater healthy eating intention than strong FTR consumers, and that temporal health benefits and regulatory focuses jointly influenced people’s healthy eating intention. In addition, FTR altered the joint effects (temporal benefits x regulatory focuses) on healthy eating intention, and this joint effect was salient for weak FTR consumers.

The numerical stroop effect on consumer preference to order healthy food

This article explores an alternative strategy to subtly nudge decisions in preference for healthy menu items – managing calorie presentation to create a Numerical Stroop Effect drawing upon the numerical magnitude representation theory. Across two experiments, the research finds that incongruent (vs. congruent) numerical magnitude representation of food calories (e.g., small 7 and large 5) increases consumers' preference to order healthy items. The study reveals the effect’s underlying mechanism through perceived healthiness along with the boundary factors of consumers’ health consciousness and time pressure. Specifically, low health-conscious consumers show a preference to order healthy items when exposed to incongruent magnitude representation of food calories, particularly when they experience high time pressure. The research contributes to the hospitality literature with an in-depth understanding of the less explored effect of numerical magnitude representation. This research also provides an easily implementable menu strategy to influence consumers’ dining preferences for healthier alternatives.

Pengaruh penambahan tepung kulit ari kedelai dan tepung wortel terhadap sifat fisikokimia dan sensori mie kering [Effect of the soybean husk and carrot flour addition on the physicochemical and sensory properties of dry noodles

Noodles are generally made from wheat flour which is only high in carbohydrates. Meanwhile, noodle products are needed sholud have others nutritional compound that can be used as daily needs consumption. One of them is the utilization of soybean husk which has been only discardes or used as animal feed. The utilazation of soybean husk waste has not been widely used for the food products. Noodles product can be susbtituted for carrots which are rich ini vitamins and carotenoids. Between of them can be substituted into noodle product proccesed. The purpose of this study was to analyze dry noodle products on the effect of soybean epidermis and carrot flour addition on physicochemical and sensory properties. These dry noodles could be used for a healthy menu as an alternative to carbohydrates in rice. There are some previous study about the effect of soybean husk added to the making of biscuit and cookies products that increase status of nutrition, however it was rarely utilized to substitute on the noodle making. Hence, the aim of this study were to utilize of the soybean husk and to analyze dry noodle products on the effect of soybean husk and carrot flour addition on physicochemical and sensory properties. The method of this study was carried out using quantitatve descriptive with prameters analyzed were moisture content, rehydration power, swelling power, and elasticity as well assensory. While the sensory data were examined by the Kruskal Wallis test. The physicochemical analysis properties test results showed that significant differences in rehydration power, swelling power, and water content, while the product elasticity showed no significant difference. The rehydration power, swelling power, elasticity,and water content showed that 86.67-133.34%;10-20%; 29.80-48.21% and1.19-1.95%, respectively. Furthermore, the sensory test results showed that there were significant differences in aroma and taste, while no significant differences in color and texture. The evaluation sensory of color and texture showed sig&gt;α (0.88&gt;0.05; 0.62&gt;0.05), it mean that there was no difference, while in aroma and taste there were differences with sig&lt;α (0.01&lt;0.05). It can be concluded that the addition of soybean husk and carrot flour had an effect on the chemicals and organoleptic properties of dry noodle. To distguise the aroma of soybean husk other ingredients such as ginger or can be added. Hence,, the further research was necessary conducted in order to obtain strongly attractive color and aroma in dry noodle and to get rid of the unpleasant aroma optimally.

DAHNA-An integrated innovative mobile application for the screening and management of the atherosclerotic cardiovascular disease risk

Abstract Funding Acknowledgements Type of funding sources: None. Backgrond: DAHNA (Diet According to the Healthy Heart Nutritional Approach) is an integrated innovative free mobile app that allows:1.Screening of the atherosclerotic cardiovascular diseases (ASCVD) risk. 2.Personalized healthy diet based on the cardiometabolic screening. 3.Personalized advice and referral to doctors for those with a high/very high risk score. 4. Long-term following of the major risk factors. Objective Presentation of DAHNA functionalities, operation mode and first results through public implementation. Methods DAHNA can be downloaded on any mobile phone regardless of its operating system. Functionalities:ASCVD risk score assessment by an „all-in-one-for-all" risk calculator joining the 2021 European Society of Cardiology (ESC) SCORE2/SCORE2-OP scores and the American Heart Association (AHA) Framingham score. When the user mentions his/her country either SCORE2/SCORE2-OP or Framingham opens automatically.For Europe calculation is based on the four SCORE2/SCORE2-OP tables of the four risk regions. DAHNA is not limited to healthy people, but allows the user to mention if he/she already has diabetes, chronic kidney disease or ASCVD. From this moment on, he/she is notified that is at high/very high risk. 2.Based on the ASCVD risk DAHNA offers: 2a. Personalized healthy menus (Mediterranean diet) including the macro and micronutrients in the recommended daily dose.The ingredient list is automatically created with the required quantities.The user can choose between the personal purchase of the ingredients or ordering the list from suppliers 2b.short movies for initiation into physical activity 2c.up-to-date educational medical information. 2d.The need for a quick consultation for those with high/very high risk. 2e.Periodically follow-up of the outcome of the ASCVD risk. All data are collected in a central data base. Results Between August 10th, 2022 (when this version was launched) and November 1st, 2022, 15780 users downloaded DAHNA (265 downloads/day, mean age: 48+/-10 years, 58% females; 16% smokers, 18% hypertension. A 100% correspondence between the results of DAHNA calculator and ESC tables was confirmed. Conclusion 1.DAHNA is the first app to combine the ASCVD risk scores with the assignment of personalized healthy diet, healthy lifestyle advice and periodic risk self-assessment. 2.DAHNA is an universal ASCVD risk mobile calculator 3.DAHNA offers a real-time knowledge and following of the dynamics of the major risk factors and ASCVD risk in large populations. These data should be important for the adjustment of the health policies.

EVALUSI PENGETAHUAN IBU DAN PEMBENTUKAN KADER BUDARMI DALAM UPAYA PENCEGAHAN ANEMIA PADA ANAK

Anemia is a condition in which the hemoglobin (Hb) value in the blood is less than normal. Anemia conditions occur in many children, affecting the development of organs, decreased concentration and learning achievement of children, and endurance. This service program aims to increase knowledge and form cadres of anemia aware mothers (BUDARMI) in the RA Afkaaruna school environment. The community service method uses the Quasy experimental non-control group design method by filling out a pre-test and post-test knowledge questionnaire. The program targets are parents (n=20), given education/counseling on Anemia topics including; definition, etiology, risk factors, prevention, and healthy food ingredients to prevent anemia. After receiving education, the BUDARMI cadres, who are the parents of students, are trained to select and create healthy eating menus to prevent anemia for children. The level of knowledge of program targets was analyzed descriptively and presented as a percentage. This service program showed that 60% of mothers had a good experience with anemia, and 40% were moderate; BUDARMI cadres have been formed within RA Afkaaruna who can select and create healthy menus to prevent anemia in children.Â

Development of student worksheets based on STEM and religion in digestive system materials

Integration of STEM (Science, Technology, Engineering, and Mathematics) with religious values in learning is important to do so that material can be conveyed more thoroughly in aspects of students’ lives. So, this study aims to: first, produce and describe STEM-Religion-based worksheets on digestive system materials; second determine the feasibility level of the worksheet developed. This research method uses research and development methods using Analysis Design, Development, Implementation, and Evaluation (ADDIE) model. The results of this study are: first, elements of science were developed in the matter of nutritional content, elements of technology were developed in material processing technology and food safety, elements of engineering were developed in the process of designing healthy menus, mathematical elements were developed by calculating calorie needs and food preparation costs. The addition of religion element is divided into 3 sub-topics, namely the topic of the concept of halalan thayyiban food, eating and drinking etiquette according to Islam, and eating portions in Islam. Second, the average product assessment by validators on a scale of five obtained a score of 4.2 with a very good category, so it can be concluded that the developed worksheet is feasible to use.