scholarly journals Pemanfaatan Media Penyuluhan Gizi Lembar Balik oleh Dokter Kecil Dalam Program UKS Di Sekolah Dasar Kecamatan Sukawati Kabupaten Gianyar Tahun 2019

2020 ◽  
Vol 2 (3) ◽  
pp. 182-187
Author(s):  
I Putu Suiraoka ◽  
GA Dewi Kusumayanti
Keyword(s):  
Elementary School ◽  
Standard Deviation ◽  
Nutrition Education ◽  
Community Service ◽  
School Children ◽  
Elementary School Children ◽  
School Health ◽  
Test Results ◽  
Service Activities ◽  
Post Test

This program focuses on health education activities by little doctors using applicative extension media in terms of applying food diversity, selecting healthy snacks and eating breakfast. The purpose of this community service activity is to conduct training and measure changes in the knowledge of small doctors before and after the training on the use of flipchart nutrition counseling media by little doctors in the UKS program. The targets in this activity are Little Doctors in SD N 1, SDN 2 and SDN 3 Batubulan Kangin. Community service activities were carried out in July 2019 which included pre-test, training, post-test, counseling with a flip sheet by a small doctor to target elementary school children in their neighborhood. The number of targets in the three elementary schools is 57 people. Descriptively the age of the small doctor ranged from 9 years to 12 years, with an average age of 10.33 years and a standard deviation of 0.76 years. The knowledge pre-test results show the lowest value of 45 and the highest value of 95 with an average of 72.45 and a standard deviation of 12.50. In counseling training activities using flipchart media on little doctors in SD N 1, 2 and 3 Batubulan miss it can be observed that the small doctors are very enthusiastic to follow and try. This is because the flipchart is something new and is easily applied by them. The results of the post-test knowledge showed an increase compared to the pre-test data. The lowest value is 50 and the highest value is 100 with an average of 76.05 and a standard deviation of 11.79. There was a significant increase in knowledge based on paired t test results (p 0.05). Based on a review of the results of community service activities, it can be suggested that counseling activities carried out by small doctors are more often done. This adds to the knowledge and insight of elementary school children about healthy, nutritious and balanced food. Counseling is done more easily by using flipchat Keywords: Nutrition education, Litle doctors, Flipchart, School Health Program

scholarly journals The Role of the Game of Balanced Nutrition Ladder Snake in Influencing Changes in Knowledge and Attitudes of Children in Muhammadiyah Tanjung Morawa Elementary School

2019 ◽  
Vol 1 (4) ◽  
pp. 34-43
Author(s):  
Oslida Martony
Keyword(s):  
Elementary School ◽  
School Children ◽  
Elementary School Children ◽  
Educational Game ◽  
P Value ◽  
Test Results ◽  
Knowledge And Attitudes ◽  
Quasi Experimental ◽  
Normally Distributed

This study aims to determine the effect of the educational game of balanced nutrition ladder snakes on changes in knowledge and attitudes and actions in elementary school children in Muhammadyah school, Tanjung Morawa district. This type of research is a Quasi-Experimental study (quasi-experimental design) with the design of One Group Pretest- Posttest. The sample in this study was 75 elementary school children Muhammadiyah Kec. Tanjung Morawa. Data was collected using a questionnaire that was filled in by the respondent himself. If the data is normally distributed then the type of test used is the dependent T-test (in pairs). If the data is not normally distributed then the test used is the ranking test. The statistical test results obtained p-value = 0,000 < 0.05, which shows that the influence of snake ladder education game balanced nutrition to changes in knowledge and attitudes in school children. The conclusion in this study is the influence of the educational game of balanced nutrition ladder snakes on changes in knowledge and attitudes in school children.

scholarly journals Investigation of Microenvironmental Exposures to Particle-Bound Polycyclic Aromatic Hydrocarbons for Elementary School Children

2019 ◽  
Vol 16 (22) ◽  
pp. 4390 ◽  
Author(s):  
Chin-Sheng Tang ◽  
Shih-Chun Candice Lung ◽  
Ta-Yuan Chang ◽  
Han-Hsiang Tu ◽  
Li-Te Chang
Keyword(s):  
Elementary School ◽  
Polycyclic Aromatic Hydrocarbons ◽  
Standard Deviation ◽  
Cancer Risk ◽  
School Children ◽  
Aromatic Hydrocarbons ◽  
Elementary School Children ◽  
Geometric Mean ◽  
Geometric Standard Deviation ◽  
Polycyclic Aromatic

Polycyclic aromatic hydrocarbons (PAHs) are formed when organic matters incompletely combust and get distributed into the air in the form of vapor or the particular phase of absorption or condensation on the surface of respirable particles. Certain PAHs are considered as carcinogenic and mutagenic, and are primarily associated with the particulate phase. Therefore, the characterization of exposure to particle-bound PAHs (p-PAHs) is critical to assessing the health risks in our daily life. A panel study was conducted during the years 2004 and 2005 to assess microenvironmental exposures to p-PAHs for elementary school children living in Taipei metropolitan area. During the study, integrated filter samples were collected by a dust monitor (model 1.108, Grimm) for 17 p-PAH species analysis using gas chromatography with mass spectrometry (GC/MS). The sampling durations were five days. Overall, 52 samples for children’s microenvironmental exposures were included in the data analysis. Results showed that geometric mean (GM) levels (and geometric standard deviation) of p-PAH exposures were 4.443 (3.395) ng/m3 for children. The top three highest proportions of p-PAH components were indeno[1,2,3-cd]pyrene (IND) (21.7%), benzo[g,h,i]perylene (BghiP) (18.5%), and dibenz[a,h]anthracene (DBA) (9.1%), all of which are 5- or 6-ring p-PAHs. In addition, results from diagnostic ratios and principal component analysis (PCA) found that traffic pollution, incense burning, and cooking emission were the major p-PAH exposure sources for children. The total benzo[a]pyrene equivalent (BaPeq) concentration was 1.07 ± 0.80 ng/m3 (mean ± standard deviation), with a GM of 0.84 ng/m3. The GM value of the inhalation carcinogenic risk was 7.31 × 10−5 with the range of 2.23 × 10−5 to 3.11 × 10−4, which was higher than the U.S. Environmental Protection Administration guideline limit of 10−6. DBA accounted for 45.1% of the excess cancer risk, followed by benzo[a]pyrene (BaP) (33.5%) and IND (10.7%). In conclusion, the current study demonstrated that inhalational cancer risk due to the p-PAH exposures for children is not negligible, and more efficient technical and management policies should be adopted to reduce the PAH pollutant sources.

scholarly journals Nutrition Education Through Storytelling Methods To Increase Consumption of Vegetables and Fruits For Elemntary School Children

2020 ◽  
Vol 1 (1) ◽  
pp. 41-47
Author(s):  
Desi ◽  
Didik Hariyadi
Keyword(s):  
Elementary School ◽  
Nutrition Education ◽  
School Children ◽  
Elementary School Children ◽  
Vegetable Intake ◽  
P Value ◽  
Fruit Intake ◽  
Significant Difference ◽  
Before And After ◽  
Vegetables And Fruits

Sufficient consumption of vegetables and fruits is one balanced nutritional indicator. Indonesian people (60.44%) consume fewer vegetables and fruits. The fiber content in vegetables and fruit is very useful for the body. Nutrition education in early childhood aims to shape nutritional behavior to be better. Efforts to improve nutrition knowledge can be done with appropriate, interesting, and easily understood media for children including storytelling methods. Therefore, it is necessary to research nutrition education through a storytelling method to increase the consumption of vegetables and fruits for elementary school children. This study aims to determine the effect of nutrition education through storytelling methods to increase the consumption of vegetables and fruits for elementary school children. This research is a pre-experiment. one group pre-post test. Data analysis in this study using the Paired Sample T-test. The subjects of this study were the elementary school children of 21 North Pontianak totaling 35 samples. The technique of collecting questionnaire data was chosen by direct interview, to see the difference in the consumption of vegetables and fruits. Based on the results of statistical tests of fruit intake scores before and after the intervention of 35 respondents obtained p-value 0,000 <0,05 this indicates that there is a significant difference between the fruit intake score before and after. The statistical test results of vegetable intake scores before and after the intervention were obtained p-value 0,000 <0,05, indicating that there were significant differences in vegetable intake scores in school children.

scholarly journals Kue kering dengan subtitusi tepung kulit singkong dan tepung labu kuning sebagai jajanan anak sekolah

2019 ◽  
Vol 26 (1) ◽  
pp. 29
Author(s):  
Asmaruddin Pakhri2 ◽  
Meliani Meliani ◽  
Sitti Saharia Rowa
Keyword(s):  
Elementary School ◽  
Rural Communities ◽  
Elementary School Students ◽  
Test Data ◽  
School Children ◽  
Elementary School Children ◽  
Statistical Test ◽  
Limited Time ◽  
Test Results ◽  
School Students

Urban or rural communities can not be separated from snacks along with the limited time to process their own food. The advantages of snacks are easy to get, taste good. One of the type of biscuit is cookies  or pastries. To find out the acceptability of pastries with substitution of cassava skin flour and pumpkin flour as a snack for elementary school children. This type of research is experimental. Acceptability was assessed based on a hedonic test of 30 untrained panelists. Analysis of the acceptability  test data using the Kruskal Wallis H Test with the SPSS program. Then presented in the form of tables and narratives. The results of the study showed that the acceptability of food was cookies with substitution of cassava skin flour and pumpkin flour which was most preferred by the panelists, namely on F5. In the aspect of color and aroma of panelists like as much as 93%, the texture aspect of panelists likes as much as 97% while in the aspect of taste panelists like as much as 100%. This is because it is influenced by the substitution of cassava skin flour and pumpkin flour which is given differently. Statistical test results show that there is a difference in the acceptability of pastries in terms of aroma criteria with and in terms of taste criteria. So the conclusion of the acceptability of pastries with the substitution of cassava skin flour and pumpkin flour as a snack for elementary school students in terms of aspects of color, aroma, texture and taste, namely in Formula 5 or called a concentration of 25% cassava skin flour and pumpkin flour

scholarly journals PERBEDAAN PENGGUNAAN MEDIA PENDIDIKAN TERHADAP PERUBAHAN PENGETAHUAN DAN SIKAP IBU DALAM SARAPAN ANAK SEKOLAH DASAR DI KABUPATEN BOGOR

2014 ◽  
Vol 8 (2) ◽  
pp. 109
Author(s):  
Ikeu Ekayanti ◽  
Dodik Briawan ◽  
Imas Destiara
Keyword(s):  
Elementary School ◽  
Nutrition Education ◽  
School Children ◽  
Elementary School Children ◽  
Attitude Score ◽  
Educational Media ◽  
Anova Analysis ◽  
Flip Chart ◽  
Knowledge And Attitude ◽  
Power Point

<p>The objective of the study was to analyze the differences of applying educational media to change mother’s knowledge and attitude on the breakfast of the elementary school children in Bogor District. The study was a quasy experimental study. Subjects in this research were 225 mothers of elementary school children in the nine villages in Bogor District. Nutrition education media used for this study were power point slides, flip charts, and combination of the power point slides and leaflets. Score of knowledge and attitude on breakfast increased significantly after the intervention. ANOVA analysis results on knowledge and attitude on the breakfast showed better improvement for the combination of power point slides and leaflets. The proportion of knowledge and attitude of the mothers increased after the intervention. The combination of the power point slides and leaflets was the type of educational media which could increase the rate of mother’s knowledge and attitude score compared to power point slides and flip chart.</p>

scholarly journals Pembuatan Aneka Masakan dari Bahan Lele

2019 ◽  
Vol 1 (2) ◽  
pp. 146
Author(s):  
Catur Rini Sulistyaningsih
Keyword(s):  
Community Service ◽  
Nutritional Value ◽  
Mean Value ◽  
Test Results ◽  
Knowledge And Skills ◽  
Service Activities ◽  
Post Test

Pengabdian Kepada Masyarakat ini adalah untuk meningkatkan kemampuan dan keterampilan serta pendapatan kepada para anggota PKBM Desa Pondok Kecamatan Nguter Kabupaten Sukoharjo. Tentang pembuatan aneka masakan dari bahan lele yang berfariasi dan bernilai gizi tinggi. Kegiatan ini dimulai dengan mengadakan sosialisasi kepada paran anggota, karena di desa ini banyak dijumpai masyarakat yang membudidayakan lele. Pelaksanaanh penyeluruhan diawali dengan memberikan penyuluhan dalam bentuk ceramah dan diskusi, dilanjutkan pelatihan dan pendampingan pembuatan aneka ragam masakan dari bahan lele. Kemudian dilakukan evaluasi bagi peserta untuk mengetahui keberhasilan kegiatan dengan mengadakan kegiatan pre test maupun post test. Hasil pre test menunjukkan bahwa sebelum pelatihan dimulai peserta masih kurang faham tentang tentang materi dengan rerata nilai 1,482. Setelah melaksanakan pelatihan rerata nilai pos test terhadapat pemahaman, peserta mengalami peningkatan 92,325% ini menunjukkan bahwa kegiatan pengabdian kepada masyarakat berhasil meningkat pengetahuan dan keterampilan serta dapat menambah penghasilan peserta mengelola lele menjadi aneka masakan yang lezat dan bergizi tinggi.Kata kunci: lele, aneka masakanAbstractThis Community Service is to improve the abilities and skills and income of the members of the PKBM Pondok Nguter District, Sukoharjo Regency. This is about making various dishes from catfish ingredients that vary and have high nutritional value. This activity was started by holding socialization to the members, because in this village there were many people who cultivated catfish. The dissemination began with giving counseling in the form of lectures and discussions, followed by training and mentoring to produce a variety of dishes made from catfish. Then an evaluation is carried out for participants to find out the success of the activity by holding pre-test and post-test activities. The pre-test results showed that before the training began the participants still did not understand about the material with a mean value of 1,482. After carrying out the average training on the value of the postal test for understanding, participants experienced an increase of 92.325% indicating that community service activities were successful in increasing their knowledge and skills and could increase the income of participants in managing catfish into delicious and highly nutritious dishes.

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