Healthy eating and daily active lifestyle is important for good health and development of school children, who are vulnerable to malnutrition which can disrupt their learning process and school achievement. On the other hand, the primary school teachers and parents can play an important role in the education and promotion of healthy eating and active lifestyle for the children. The aim of this community service program was to develop a teaching guideline and interactive nutrition education (TG-INE) module for primary school teachers. This activity was held on January – August 2018 in Bogor Agricultural University. The steps of this activity included: 1). Establishment of technical working group (TWG); 2). Review the existing nutrition education module for primary school students; and 3). Development of teaching guideline and interactive nutrition education module for teacher. The component in the TWG which were formed consists of school principals, nutrition professional society (Food and Nutrition Society of Indonesia), university staffs (Bogor Agricultural University and SAHID University Jakarta), and local government (Bogor Education Office). The TWG developed nine topics for TG-INE module, namely balance diet and my plate; active and healthy life; cereals, fruit and vegetable; protein food; limit sugar salt and fat; choosing safe and nutritious food; food label; and summary. The TG-INE module was designed colourfully and interestingly. Prior to the final version TG-INE module, it was assessed to be used by selected school teachers. In conclusion, the TG-INE module could be used by primary school teachers to educate their students on healthy eating and active lifestyle.

The extrusion process may influence the nutritional profiles of carbohydrate-rich food ingredients, including the glycemic index (GI) and antioxidant capacity. This study aimed to evaluate the nutritional profile of extruded purple sweet potato (EPSP) substituted with kidney bean flour (KBF) (0, 30, and 40%). These foods were further characterized by their proximate composition, resistant starch, polyphenols, GI, and antioxidant capacities. The 40% KBF substitution enhanced the protein and fiber contents of the EPSP by up to 8% and 6%, respectively. Moreover, it also revealed that EPSP with 40% KBF substitution had a low-GI category (53.1), while the 0 and 30% substitution levels had a high-GI category, i.e., 77.4 and 74.7, respectively. However, the extrusion processing reduced the anthocyanin content and antioxidant capacity of purple sweet potato flour containing 40% KBF by 48% and 19%, respectively. There was a significant relationship between the GI values of proteins, fats, and fibers (p < 0.05). The insignificant effect of resistant starch and phenol contents on GI value was recorded due to the low concentrations of those components. KBF substitution could ameliorate the profile of protein, fiber, and GI, but not for antioxidant capacity. The other innovative processes for preserving antioxidant capacity might improve the product quality.

Introduction: Low glycaemic snacks may help to improve blood glucose control. However, data on the effect of soybean snack bars on postprandial glucose levels of the diabetic population is scarce. Therefore, the current study aimed to examine the effect of consuming soy flour snack bars on glycaemic response (GR) over a 180-minute period in individuals with diabetes by estimating postprandial glucose levels variation and total area under the curve (AUC). Methods: Nine subjects (age: 54.6±4.0 years; BMI: 25.0±2.5 kg/m2) with type 2 diabetes mellitus (T2DM) diagnoses without complication enrolled in this randomised, open-label, cross-over trial. On three separate sessions, they consumed glucose standard solution, soy flour snack bar (SF), and wheat flour snack bar (WF) containing 25 g of available carbohydrate, respectively. Finger prick capillary method was executed to measure blood glucose levels at 30, 60, 90, 120, 150, 180 minutes after test product ingestion. Results: Overall, significantly lower postprandial glucose levels were observed at 30, 60, 90, and 120 minutes (122.3±17.6, 136.3±24.9, 125.7±25.3, and 107.2±24.1 mg/dL; p<0.001) in those who consumed SF snack bars than WF snack bars (147.9±41.3, 168.0±43.6, 152.6±30.0, and 140.6±33.4 mg/dL). The AUC level after the ingestion of SF snack bar was 2044.8±503.1 mg.min/dL, >20% lower compared to ingestion of WF snack bar (4735.0±666.8 mg.min/dL), p<0.001. These glycaemic control benefits can be explained due to the high fibre and protein content linked to the physicochemical properties of SF. Conclusion: With high nutritional properties, SF snack bar has a low GR and might help control blood glucose in T2DM subjects.

Primary school students are in a period of continued growth and development after the pre-school age period. However several studies have shown that children at this age are vulnerable to under- and over-nutrition, which can interfere in their learning process and school achievement. The objective of this activity was to develop a nutrition education module for primary school students aged 8-12 years. This activity was held on January – August 2018 into Primary Schools of Bogor. The steps of this activity included: 1) to establish of technical working group (TWG); 2) to review existing nutrition education for primary school students; and 3) to develop student module and workbook (SMW) for nutrition education. The TWG which were formed, consists of school principles, nutrition professional society (Food and Nutrition Society of Indonesia), university staffs (Bogor Agricultural University and SAHID University Jakarta), and local government (Bogor Education Office). This activity was done collaboration with SEA-PHN. Currently, there is no activity on nutrition education at these schools, neither teacher guide for nutrition education for primary school students. The TWG developed nine topics of SMW were developed, namely balance diet and my plate, active and healthy life, cereals, fruit and vegetable, protein food, limit sugar salt and fat, choosing safe and nutritious food, food label, and summary. The SMW was designed colorfully and interestingly. Prior to final version of SMW, it was assessed to be used by school children. In conclusion, the SMW could be used to educate primary school students on nutrition.

Konseling gizi digunakan sebagai salah satu strategi untuk pencapaian status gizi normal dan juga upaya mengurangi risiko sindroma metabolik melalui pemberian informasi mengenai gizi seimbang. Sebagai bagian dari program pengabdian kepada masyarakat, Fakultas Ekologi Manusia IPB dan Dinas Kesehatan Kota Bogor meluncurkan layanan klinik kesehatan bergerak bernama Mobil Curhat pada bulan Juli 2014 dalam rangka meningkatkan akses masyarakat terhadap layanan kesehatan yang meliputi konsultasi gizi, deteksi penyakit tidak menular, deteksi HIV, dan konsultasi keluarga. Mobil Curhat beroperasi berkeliling di wilayah Kota Bogor dengan frekuensi dua hingga tingga kali per bulan dan dapat menarik rata-rata 50 orang pengunjung per kegiatan. Program ini bertujuan untuk mengidentifikasi profil status gizi pengunjung Mobil Curhat. Data yang dikumpulkan dalam kegiatan ini berupa data primer yang diambil dengan menggunakan metode wawancara dan pengukuran secara langsung. Konseling diawali dengan mendapatkan data usia dan tinggi badan yang dilakukan dengan cara wawancara, sedangkan pengukuran berat badan, Indeks Massa Tubuh (IMT), dan persen lemak tubuh total dilakukan menggunakan alat body composition analyzer. Berdasarkan data yang terkumpul pada bulan Maret 2015-November 2017 (n = 1769), maka didapatkan profil pengunjung mobil curhat di mana mayoritas pengunjung adalah wanita (61,8) dengan kelompok usia terbesar adalah usia 40-49 tahun (23,6) dan diikuti oleh kelompok usia 50-59 tahun (20,9). Setengah dari pengunjung berstatus gizi normal (50,4) namun memiliki persen total lemak tubuh yang masuk ke dalam kategori lebih (61,3). Hasil yang didapat meskipun belum dapat menggambarkan profil status gizi warga Bogor, namun dapat menjadi acuan dalam merumuskan program gizi yang sesuai untuk populasi sehat di masyarakat. Kata kunci: indeks massa tubuh, konseling gizi, lemak tubuh total, populasi sehat