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All Journal Dinamika Pendidikan JURNAL PENDIDIKAN EKONOMI: Jurnal Ilmiah Ilmu Pendidikan, Ilmu Ekonomi dan Ilmu Sosial Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Economic Education and Entrepreneurship Journal JURNAL INOVASI PENDIDIKAN EKONOMI Jurnal ABDINUS : Jurnal Pengabdian Nusantara Jurnal Ekonomi Kreatif dan Manajemen Bisnis Digital (JEKOMBITAL) Global Education Journal Jurnal Sains Student Research
Astri Srigustini
Universitas Siliwangi
Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Social Sciences Other

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Journal : Jurnal ABDINUS : Jurnal Pengabdian Nusantara

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Penganekaragaman Bahan Pangan Sebagai Strategi Mempertahankan Daya Tahan Tubuh Di Masa Pandemi Covid-10 Bakti Widyaningrum; Octaviana Helbawanti; Nisa Khoerunisa; Astri Srigustini
Jurnal ABDINUS : Jurnal Pengabdian Nusantara Vol 6 No 2 (2022): Volume 6 Nomor 2 Tahun 2022
Publisher : Universitas Nusantara PGRI Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29407/ja.v6i2.16872

Abstract

Food diversification can be done to support the fulfillment of individual calorie and nutritional needs in order to carry out activities properly. The purpose of community service activities is that participants can understand the concepts of the Nutrient Adequacy Number (RDA) and Energy Adequacy Number (AKE), the preparation of food composition according to the recommendation of the Ministry of Health's "Isi Piringku", healthy food processing, and the use of applications to calculate calories in maintaining health. body during the Covid-19 pandemic. The method used consisted of counseling and lectures, demonstration of tools, tutorials and practice of preparing a varied and nutritionally balanced diet. PKK women from Kelurahan Ciakar who were participants in the activity were able to arrange “Isi Piringku” consisting of carbohydrate (2/3 of plate), vegetables (2/3 of plate), fruits (1/3 of plate) and side dishes (1/3 of plate). Diversification is practiced by participants using non-rice food ingredients and the use of the FatSecret application on the menu.
Co-Authors Agus Rahmat Agus Ati Sadiah Bakti Widyaningrum Edi Fitriana Afriza, Edi Fitriana Enok Mira Fajriyatul Barokah Gilang Ramdani Gugum Gumilar Helbawanti, Octaviana Iis Aisyah Ismi Irpianti Pratami Nisa Khoerunisa Parhannudin Raden Roro Suci Nurdianti Rendra Gumilar Sri Hardianti Sartika Yoni Hermawan Yoni Hermawan