PENGETAHUAN TENTANG JAJANAN PADA KEPALA SEKOLAH, GURU DAN PENJAJA MAKANAN DI SEKOLAH DASAR KOTA MAKASSAR

Djunaidi M. Dachlan1, Yessy Kurniati2, Hilyatul Auliya1, Sri Sartika1

1Program Studi Ilmu Gizi, FKM Unhas, Makassar

2Akademi Kebidanan Ina U, Makassar

Abstract

Background : The role of principals, teachers and food vendors will affect the pattern of student allowance

Objective : This study aimed to know how a knowledge of snacks that are owned by the school principal, teachers and elementary school food vendors in the city of Makassar

Method : This research uses descriptive qualitative method. This research was conducted in three primary schools in Makassar SDN Pongtiku, SDN Labuang  Baji 1 and SDN Sudirman. Data collection was performed on 11 April to 25 April 2016. The informant in the study as many as 24 people are 3 principal, three teachers and 18 food vendors. Collecting data in this study using the method of triangulation and presented in narrative form

Result : School principals, teachers and food vendors have known about the definitions, benefits, reasons or harmful ingredients in snacks, though such knowledge was varied. Knowledge of snacks on principals and food vendors are still lacking, while the teachers’ knowledge was almost right

Conclusion : Needs to be disseminated and education about healthy snacks intended for all stakeholders, be it school, parents and students as well as food vendors

Key words : Elementary School, food, snack, qualitative, healthy

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