Background: The Coronavirus Disease 2019 (COVID-19) has caused many lifestyle changes, especially in the diet. Policies such as physical distancing and quarantine orders aimed to mitigate to spread of COVID-19 have affected the economy and, therefore, the dietary habits of the people.  Aim: The purpose of this study was to analyze the associations between income levels and dietary habits during the COVID-19 pandemic.  Methods: This cross-sectional study included 697 Indonesian adults from various regions in Indonesia. The study was conducted from June - August 2020. Data were obtained through a self-administered online questionnaire including dietary habits, lifestyles, and quality of life data adapted from MyNutriLifeCOVID-19 Online Survey. To analyze the associations between income levels and dietary habits during the COVID-19 pandemic, a chi square test was used. Data were analyzed using SPSS version 20.   Results: Respondents had mean age of 27.56 ± 8.58 years and the majority were women (83.6%). The percentage of people with large-scale social restrictions was 47.5%. Respondents reported that their dietary habits were healthier during the pandemic (46.2%), with the majority categorized as high and very high-income status (59.1%). From self-reported of the people in Indonesia, there was association between high-income level and self-perceived healthier dietary habits. Higher-income level was also associated with higher frequency of online food/drink delivery, consuming western diet foods, consuming dietary supplements, and probiotic consumption (p<0.05).  Conclusions: The self-reported that during the COVID-19 pandemic, the dietary habits of people with a higher income level had healthier compared to their dietary habits before the pandemic. However, it is also related to higher energy, cholesterol, and saturated fat intakes due to consuming high western diet foods.  Social inequalities in dietary intake should be considered through promoting a healthy balanced diet with affordable price and healthy food processing in the community.

Masalah gizi balita di Indonesia saat ini yaitu gizi kurang dan lebih. Guru dan sekolah dapat berperan dalam memantau pertumbuhan anak prasekolah melalui pengukuran antropometri secara berkala pada anak dini untuk mengetahui pertumbuhan dan perkembangan siswa-siswi. Namun guru PAUD (Pendidikan Anak Usia Dini) belum pernah mendapatkan pelatihan pengukuran status gizi sehingga perlu dilakukan pelatihan dan pendampingan. Tujuan kegiatan ini adalah mencegah malnutrisi (gizi kurang dan lebih) pada anak prasekolah melalui pelatihan pengukuran status gizi pada guru PAUD. Metode kegiatan yaitu pelatihan  meliputi cara mengukur tinggi badan dan berat badan serta menilai status gizi, yang dilaksakan selama 2 hari (9-10 Juni 2021) pada 7 orang di TK Negeri 1 Pajangan, Bantul, Yogyakarta. Alat yang digunakan yaitu timbangan digital, microtoise dan buku standar antropometri. Evaluasi pelatihan dengan menghitung skor keterampilan pengukuran tinggi badan dan penimbangan berat badan, serta menghitung reliabilitas inter-rater (guru) dalam pengukuran tinggi badan. Uji statistik reliabilitas inter-rater menggunakan Intraclass Correlation Coefficients (ICC) dan ANOVA. Hasil pelatihan menunjukkan keterampilan mengukur berat badan dan tinggi badan  yaitu sangat baik  dengan rerata skor sebesar 95,4%, dan reliabilitas inter-rater (guru) dalam pengukuran tinggi badan sebesar 0,61 yang artinya cukup konsisten serta tidak ada perbedaan antar guru dalam mengukur tinggi badan subyek (p >0,05). Guru PAUD terlatih perlu terus diberdayakan dalam kegiatan rutin pengukuran antropometri di lingkungan sekolah dalam upaya pencegahan malnutrisi pada anak prasekolah. Kata kunci: Anak prasekolah, antropometri, berat badan, status gizi, tinggi badan.

Latar Belakang: Di era adaptasi kebiasaan baru selama pandemi Covid-19, masalah gizi seperti KEK dan anemia pada ibu hamil masih banyak ditemukan. Upaya peningkatan asupan energi, protein dan zat besi perlu dilakukan dengan pemberian makanan tambahan untuk mengoptimalkan perkembangan janin selama hamil. Tujuan: Tujuan dari penelitian ini adalah membuat pengembangan produk makanan tambahan berupa biskuit “Prozi” dengan memanfaatkan sumber pangan lokal seperti ikan kembung, kedelai, dan daun kelor sehingga dapat meningkatkan nilai gizi protein dan zat besi pada biscuit serta mendukung upaya pencegahan stunting. Metode: Penelitian eksperiman dengan Rancangan Acak Lengkap (RAL) faktor tunggal dilakukan dengan variasi perlakuan sejumlah tiga perlakuan yaitu T1 (20%;80%), T2 (50%:50%), T3 (80%:20%) dan satu formulasi kontrol yang mengandung 100% tepung terigu atau T0 (100%:0%). Perbandingan bahan dibuat menggunakan perbandingan tepung campuran (10% daun kelor, 20% tepung kedelai, 20% tepung ikan kembung dan 50% tepung ubi jalar) dan tepung terigu. Analisis data menggunakkan Uji One Way ANOVA untuk melihat perbedaan kandungan zat gizi makro dan zat besi. Hasil: Semakin tinggi proporsi tepung campuran yang ditambahkan dalam formulasi akan meningkatkan kadar air, abu, protein dan lemak serta menurunkan kadar karbohidrat pada biscuit. Terdapat pengaruh substitusi sebagian tepung terigu dengan campuran terhadap kandungan protein dan zat besi pada formulasi biskuit “Prozi” (6-11% dan 1,56-2,73 mg/100 g) (P<0,05). Kesimpulan: Penambahan tepung campuran ini memberikan pengaruh positif untuk meningkatkan kadar protein dan zat besi pada biskuit. Pengembangan biskuit “Prozi” bisa dimanfaatkan sebagai biskuit PMT ibu hamil untuk memberikan tambahan asupan protein dan zat besi untuk mencegah KEK selama kehamilan dan pencegahan stunting.

The consumption of vegetables and fruit for the Indonesian population is currently still below the recommended one. The potential for low consumption of vegetables and vegetables is found in children, especially preschoolers. Preschoolers enter an important phase that will determine eating habits and behavior. For this reason, nutrition education is needed in order to increase children's love for healthy food. Efforts to foster a love of healthy food in children are needed by educators. The problems that arise faced by educators are the lack of knowledge related to child nutrition education and the right media and methods to introduce nutrition education in the era of the Covid 19 pandemic. Service activities have provided educators, knowledge related to nutrition education for preschool children, simulation of child health protocols in schools and making appropriate learning media for preschoolers during the Covid 19 pandemic by the Nutrition Science Study Program Service Team of the Faculty of Health Sciences in collaboration with the Elementary School Teacher Education Study Program Elementary School Teachers Faculty of Teacher Training and Education, Alma Ata University. The service method used goes through three stages, namely the preparation stage, the implementation stage and the evaluation stage. All these stages are directly accompanied by the service team. The location of this service activity is in TK Negeri 1 Pajangan, Pajangan, Bantul, Yogyakarta Special Region. The results of the activity evaluation show that the knowledge of nutrition education that has been given has increased from the average knowledge score between pre and post-test which has increased from 70 to 73.87. Educators have also been able to apply health protocols in schools, namely by practicing 4 M and being able to make learning media in the form of learning videos.

Objectives The Covid-19 pandemic has affected the daily lives of the education practice worldwide. This study aims to determine the psychological aspects and eating habits of Indonesian college students during the Covid-19 pandemic. Methods A survey was conducted online during social isolation from April to June 2021 among the Indonesian population. A total of 952 Indonesian students participated in this cross-sectional online survey. Students reported their psychological aspects such as status of emotional eating and emotional state and their eating habits such as dietary pattern and dietary diversity score (DDS) using a self-administered online questionnaire in Qualtrics platform. The bivariate analysis was used to describe and assess their psychological aspects and eating habits in relation to their socio-demographic during the Covid-19 pandemic. Results Students' mean aged was 21.60 ± 4.20 years. The average BMI of all subjects was 22.20 ± 4.10 kg/m2, 16.30% were underweight and 34.00% were overweight/obese. Most students frequently eat staple foods such as rice and bread also eat animal source food like egg and chicken minimum 1x/day. Of 58.4% and 29% reported to have moderate and high dietary diversity status, respectively. Students with emotional eating status found 30.40% and significantly associated with female students (p = 0.005). Emotional eating status was associated with nutritional status (p = 0.002) and its common in overweight/obese students (43.90%), normal (42.30%), and underweight (13.80%). It was examined that increasing BMI followed with increasing emotional eating status (p = 0.001). Students who had emotional states were related to uncontrol eating during pandemic (OR = 1.8, 95%CI 1.33–2.42, p &lt; 0.001). Conclusions In this study, it has been provided that the Covid-19 pandemic has heavily influenced students’ psychological and eating habits. However, as the COVID-19 pandemic is still ongoing, the data need to be confirmed for further research. Funding Sources This research received no specific grant from any funding agency in the public, commercial, or not-for-profit sectors.