Healthy Food Education for Students in Kula Langat, Malaysia

Mujiarto; Miftahul Falah; Budi Hendrawan; Anggia Suci Pratiwi; Fitri Nurlina; Asti Tri Lestari; Neni Nuraeni; Gugun Gundara; Meiliana Nurfitriani; Slamet Rebiyanto; Aceng Sambas; Lilis Lismayanti; Gilang Sepriangga Nuryudi; Desta Hikmah Ramdani; Joan Sepni Subagja

doi:10.35568/abdimas.v7i3.4857

Authors

Mujiarto Mechanical Engineering Study Program, Universitas Muhammadiyah Tasikmalaya, Tasikmalaya, Indonesia
Miftahul Falah Nursing Study Program, Universitas Muhammadiyah Tasikmalaya, Tasikmalaya, Indonesia
Budi Hendrawan Elementary School Teacher Education Study Program, Universitas Muhammadiyah
Anggia Suci Pratiwi Elementary School Teacher Education Study Program, Universitas Muhammadiyah Tasikmalaya, Tasikmalaya, Indonesia
Fitri Nurlina Nursing Study Program, Universitas Muhammadiyah Tasikmalaya, Tasikmalaya, Indonesia
Asti Tri Lestari Art Study Program, Universitas Muhammadiyah Tasikmalaya, Indonesia
Neni Nuraeni Nursing Study Program, Universitas Muhammadiyah Tasikmalaya, Tasikmalaya, Indonesia
Gugun Gundara Mechanical Engineering Study Program, Universitas Muhammadiyah Tasikmalaya, Tasikmalaya, Indonesia
Meiliana Nurfitriani Elementary School Teacher Education Study Program, Universitas Muhammadiyah Tasikmalaya, Tasikmalaya, Indonesia
Slamet Rebiyanto Sanggar Bimbingan Kuala Langat, Teluk Panglima Garang, Selangor, Malaysia
Aceng Sambas Mechanical Engineering Study Program, Universitas Muhammadiyah Tasikmalaya, Tasikmalaya, Indonesia
Lilis Lismayanti Nursing Study Program, Universitas Muhammadiyah Tasikmalaya, Tasikmalaya, Indonesia
Gilang Sepriangga Nuryudi Nursing Study Program, Universitas Muhammadiyah Tasikmalaya, Tasikmalaya, Indonesia
Desta Hikmah Ramdani Elementary School Teacher Education Study Program, Universitas Muhammadiyah Tasikmalaya, Tasikmalaya, Indonesia
Joan Sepni Subagja Mechanical Engineering Study Program, Universitas Muhammadiyah Tasikmalaya, Tasikmalaya, Indonesia

DOI:

https://doi.org/10.35568/abdimas.v7i3.4857

Keywords:

Healthy food, Education, Knowledge

Abstract

Healthy living behavior in food must be implemented in society from an early age. School-age children are a critical age group because at that age a child is vulnerable to experiencing health problems that originate from unhealthy food. Apart from that, school-age children are also very sensitive to stimulation so they are easy to guide, direct and still have good habits, including healthy living habits. The aim of this service was to increase students' knowledge about healthy food. The methods used in this community service activity are lectures, practices and games. The results showed that students and teachers were very enthusiastic and follow every step taken by the speaker regarding healthy food. After the material was finished, the students actively answered all the questions from the presenter and they enjoyed practicing together in the room because the practice used games that were easy to do for the students. In conclusion, students' knowledge about healthy food in SB Kuala Langat, Malaysia increased after being given education. Providing education about healthy food, it is hoped that teachers and students at the SB Kuala Langat will have good and healthy habits.

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