Effectiveness of Nutrition Education Using Nutrition Card on Knowledge, Attitude, and Behavior of Choosing Snack Food among Elementary School Children. The safety of snack food for elementary school children is a major problem that becomes public attention. Nutrition education using attractive media such as nutrition cards is needed to improve children's knowledge and behavior on consuming a healthy snack. The purpose of this study was to identify the effectiveness of nutrition education using nutrition cards on increasing knowledge, attitudes, and behavior of Elementary School Children. A quasi-experimental of two groups with pretest and posttest study was conducted among 66 elementary school children in Elementary School 154 Citepus Bandung. The intervention was carried out for 3 weeks. The treatment group was given nutrition education using nutrition cards, meanwhile, the control group was given a lecture using powerpoint. Data analysis used in this study was the Wilcoxon test. To identify the effectiveness of increasing knowledge, attitudes, and behavior between the two groups, the Mann Whitney test was used. The results showed an increase in the score of students' knowledge, attitudes, and behavior after intervention among the treatment and control group (p-value<0,05). Based on the Mann-Whitney test, there was a significant difference between the increase in students' knowledge scores in the treatment group and the control group, the knowledge score in the treatment group was higher than the control group (p-value<0,05). The increase in students' attitudes and behavior scores between the treatment group and the control group was statistically no significant difference (p-value>0,05). Nutrition cards can be used as attractive media to increase children's knowledge and attitude toward choosing healthy snacks.

In disaster conditions, the elderly are vulnerable groups that require special attention. With increasing age, there is a decrease in biological function and psychological disorders. The elderly tend to have anxiety, especially during disaster conditions. This anxiety has an impact on the diet and health of the elderly. Soybean (Glycine max L.)  flour biscuits and Ambon banana (Musa paradisiaca var. sapientum L.) flour is a food product that meets disaster emergency food requirements and food requirements for the elderly. It is appropriate to be used as an alternative disaster emergency food for the elderly. This study aims to determine the effect of the balance of the soybean flour biscuit formula Ambon banana flour on the organoleptic and protein properties. The research design used is an experimental study, with the research method used is a hedonic test for testing organoleptic properties and the Kjeldahl procedure for testing protein content. The formula of Ambon banana and soybean flour biscuits consisted of three balances, with the ratio of Ambon banana flour soybean flour (%) F1 (45:55), F2 (35:65), and F3 (25:75). From the study results, it can be concluded that there is a significant difference in the test results of organoleptic properties only for colour. Moreover, there are no significant differences in the test results of organoleptic properties, including aroma, taste, texture, and overall. In the test results of organoleptic properties, the balance (25:75) was declared superior overall. The 45:55 balance contains 8.01% protein, the 35:65 balance contains 7.23% protein, and the 25:75 balance includes 7.42%.

BACKGROUND: Stunting in children remains to be a global issue that requires to be addressed. Zinc plays a role in stimulating children’s growth. Research on zinc supplementation and physical exercise in stunted children remains limited in number, specifically during the COVID-19 pandemic. AIM: This study aims to analyze the effect of zinc supplementation and physical exercise on height, H/A z-score, and academic performance of stunted children in the COVID-19 pandemic. METHODS: The design used in this study was a randomized pre-post test control group design. A total of 30 stunted children aged 8-12 years was divided into 2 groups. The treatment group received 5 ml of zinc syrup 3 times/week for 3 months and practiced physical exercise 3 times/week for 3 months. The control group only practiced physical exercise 3 times/week for 3 months. The analysis of change difference in average height, H/A z-score, and academic performance between the treatment and control groups was performed using independent t-test. RESULTS: There was no significant difference in the increase in average height between treatment and control groups (p>0.05). There was increase in the average z-score of H/A in treatment group (0.19) which was higher than in control group (0.14), but the result of independent t-test showed that the mean difference was not significant (p>0.05). The result of independent t-test showed that there was no significant difference in the change in average academic performance scores between treatment and control groups (p>0.05). CONCLUSION: There was no significant difference in the increase in height, H/A z-score, and academic performance of stunted children between the treatment and control groups. Further study is necessary to conduct with a minimum of 6 months of intervention in the non-pandemic period.

BACKGROUND: A good nutritional status will improve health for average growth and physical development, and intelligence. The prevalence of schoolchildren (5–12 years) with malnutrition status based on brachial fat area is 11.2%, and the number of elementary schoolchildren with malnutrition status in Cibereum village is 107 students. The government has a School Child Supplement Program to meet schoolchildren’s dietary needs. It is necessary to have additional food for schoolchildren to improve their nutritional status, especially for students with low nutritional quality. AIM: The purpose of this study was to determine the effect of carrot catfish dumplings on the bodyweight of elementary school students with poor nutritional status as a form of supplementary food for schoolchildren. METHODS: Researchers conducted this study in January 2020 at Elementary Schools at the Cibereum Health Center (SDN Cibeureum 5, Cibeureum 7, and Cibereum Mandiri 2) with a sample of 25 people. The research design used is quasi-experimental using one-group pretest-posttest and statistical tests using the Wilcoxon test. RESULTS: The research test results showed that carrot catfish dumplings affected elementary school students’ body weight with low nutritional status. CONCLUSION: Carrot catfish dumplings can increase students’ energy intake and protein intake so that there is an increase in the average body weight of the sample by 0.55 kg. Suggestions for further research to conduct a similar study using a control group as the comparison group.