Fruits and vegetables consumption are important for our health but its consumption is low especially for teeneger. High school student are the vulnerable age group for consumption of fruits and vegetables. Their eating habits will give the impact for their growth, development and health in the future. SMAN 1 Telukjambe students tend to eat fast food and rarely consume fruits and vegetables.  The purpose of this activity is to motivate and increase the awareness and comsumption of fruits and vegetables of the participants. The method used in this activity was counseling using food model and questionnaire on pretest and posttest with category of knowledge, preference, and consumption of 28 students SMAN 1 Telukjambe Timur. The result of this activity will be descriptive analysis.  The result showed that after counseling,  students knowledge about fruits and vegetables were increase by amount 80%. Students preference of fruits were 92% positive and students preference of vegetables were 79% positive. But in contrast, their consumption just 4% for fruits and 25% for vegetables. So, it is expected to increased students awareness and students consumption of fruits and vegetables after this activity.

Various nutritional health problems require prevention from several sectors, including the health and information technology sector. Deficiency or excess nutrition is currently associated with the risk of chronic diseases such as obesity, heart and blood vessel disease, hypertension, stroke and diabetes mellitus. To prevent the emergence of these nutritional problems, balanced nutrition guidelines need to be socialized that can be used as guidelines for eating, physical activity, clean living and maintaining a normal body weight. Guidelines relating to nutrition include the development of the Indonesian Food Composition Table (TKPI). This study aims to design an Android-based TKPI application that is useful to help people know nutritional information and know the nutritional needs that must be consumed in daily formations based on TKPI guidelines. This research method uses the Software Development Life Cycle (SDLC) methodology with the Waterfall method approach. The research was carried out through several stages including system design, interface design, TKPI application creation, application testing and evaluation. The test results found that the majority of respondents gave a like and very good response to the appearance of the design, image size, IMT assessment structure, consumption assessment structure, conformity of IMT assessment results, suitability of consumption assessment results, ease of IMT assessment, ease of consumption assessment, ease of consumption levels , the speed of IMT assessment, the speed of consumption assessment and the speed of consumption level.

During the COVID-19 pandemic, nutritional problems are observed to be increasing, such as obesity, minimum nutritious food intake, and micronutrient deficiency. The dreadful effects of COVID-19 on the health sectors, combined with the advanced technology development, had prompted the emergence of Nutribid application. Nutribid is an online health service application focusing on nutritional health. This study aimed to investigate the users' satisfaction with the service quality of Nutribid application during the COVID-19 pandemic. This quantitative research approach used the descriptive method. The univariate test was used to analyze the data through mean and frequency distribution. The users' satisfaction was examined from 5 aspects, namely responsiveness, empathy, reliability, tangibles, and assurances. We obtained scores of 86.32, 88.8, 88.84, 87.84, and 88.52 percent for responsiveness, empathy, reliability, tangibles, and assurances, respectively. These scores indicate that the users present great satisfaction with the services from Nutribid. This result is also supported by the average results of the Likert scale of more than 81 percent. Our findings can be used as a reference for user satisfaction with the services of the Nutribid application.

The use of squid ink (Loligo sp.) in food can be an innovative opportunity for the culinary community in the manufacture of processed food products and their antioxidant content. This study aims to identify and analyze the organoleptic properties and antioxidant content of squid ink pizza dough (Loligo sp.). Organoleptic testing was carried out on pizza dough with 10, 20, and 30% addition of squid ink involving 30 semi-trained students as the panelists. Further, the samples with the best organoleptic test result were used as squid ink pizza dough samples tested for antioxidant activity analysis using the DPPH method. The antioxidant test involved three treatments, namely pizza dough with squid ink (Loligo sp.) without the baking process, pizza dough without squid ink (Loligo sp.) with the baking process, and pizza dough with squid ink (Loligo sp.) and baking process. The results showed no significant effect on organoleptic properties in hedonic testing, but there was a significant effect from the addition of 10, 20, and 30 percent squid ink (Loligo sp.) on color and taste in hedonic quality testing. Meanwhile, the antioxidant activity on pizza dough with the addition of squid ink (Loligo sp.) has an inactive antioxidant activity value (IC50 more than 200 ppm). The results of this study can be used as a reference for a food product that incorporates squid ink (Loligo sp.).

Nutritional status is a state of the body caused by the balance of nutrient intake with its needs. Nutritional status can be influenced by various factors, one of which is demographic status, such as age, gender, parents' education level, parents' income and number of family members. Physical activity is closely related to maintaining physical, mental health and maintaining quality of life so that the body becomes healthier and fitter every day. This study aims to analyze the relationship between sociodemographic (age, gender, father's education, mother's education, parents' income and family size) and physical activity on nutritional status in elementary school children. This research method uses a cross sectional design with a quantitative research design. This research was conducted at SDN Sukaluyu IV. The population of this study were students in grades 4-6 with a total of 296 students. The sampling technique used is purposive sampling. Determination of the sample in this study using the Slovin formula with a sample of 120 respondents, statistical tests in this study using Spearman. The results showed that there was no relationship between age (p-value > 0.644), gender (p-value > 0.388), father's education (p-value > 0.777), mother's education (p-value > 0.525), parents' income ( p-value > 0.256) and the number of family members (p-value > 894) with nutritional status. The results of this study also showed that there was no relationship between physical activity (p-value > 0.731) and the nutritional status of school-age children. The conclusion of this study is that there is no relationship between sociodemography with nutritional status and physical activity with nutritional status in school-age children.