ABSTRAK Sumber Daya Manusia merupakan salah satu faktor utama dalam melaksanakan pembangunan nasional. Kesehatan dan gizi memegang peranan penting, seseorang sulit mengembangkan kapasitasnya secara maksimal apabila tidak memiliki status gizi yang optimal. Sumber daya manusia merupakan aset nasional mendasar dan faktor penentu keberhasilan pembangunan. Kualitas sumber daya manusia harus ditingkatkan sesuai perkembangan ilmu pengetahuan dan teknologi. Salah satu upaya yang dilakukan untuk meningkatkan sumber daya manusia adalah melalui pendidikan. Keberhasilan pendidikan dipengaruhi oleh kesehatan dan gizi anak sekolah. Anak sekolah termasuk kelompok masyarakat yang mudah mengalami masalah gizi. Selain gizi pemicu lainnya adalah aktivitas fisik yang menjadi rutinitas siswa, aktivitas fisik yang dilakukan secara teratur membantu melancarkan sirkulasi darah ke jaringan otak sehingga oksigen yang dibawa ke otak dapat maksimal, kondisi ini dapat meningkatkan kinerja otak dalam hal proses fikir, menyerap, mengingat dan konsentrasi. Metode yang digunakan dengan memberikan penyuluhan kesehatan. Penyuluhan berjalan dengan lancar, antusias siswa dan guru sangat baik.  Kata kunci: Aktivitas fisik, Kebiasaan majan pagi, Prestasi belajar

Background: the COVID-19 pandemic has affected people's preferences, namely the tendency to shop online. This change in people's tastes is supported by advances in digital technology, as a culinary delivery service. This progress allegedly has the potential to increase the use of plastic as packaging. This increase will pose a risk of packaging waste in the environment.Objectives: this study aims to describe the level of public knowledge about online food preferences and waste generation during the Covid-19 pandemic.Methods: this study used a cross-sectional design, with a purposive sampling technique of 30 respondents with inclusion criteria being online drivers who are located around the location of Jl. Daud Beureuh, Banda Aceh, and has worked for at least 1 month. Data collection was carried out by direct observation and interviews which were carried out in May 2022. The data obtained was then analyzed descriptively and the chi square correlation test.Results: the results of the descriptive study showed that online food preferences during the Covid-19 pandemic were in the increasing category by 19 people (63.3%). While knowledge about waste generation during the Covid-19 pandemic was in the positive category as many as 16 people (53.3%). The p-value = 0.44 The results of this study indicate that there is no relationship between knowledge of online food preferences and the generation of packaging waste during the Covid-19 pandemic.Conclusion: the description of the level of online food preference knowledge is increasing, while the knowledge of waste generation during the Covid-19 pandemic is positive. However, there is no correlation between online food preferences and packaging waste generation.