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Nutritious Meal
A lecturer in the Nutrition Study Program at ‘Aisyiyah University (Unisa) Yogyakarta, Agung Nugroho, AMG, MPH, said that there are a number of things that need to be considered in the Free Nutritious Meal Program. Starting from the presentation of the menu, to anticipating the potential for poisoning.
Agung said that one thing to watch out for is the potential for poisoning and its handling. “If the food is poisoned once, there are 3,000 (the number of menu portions made by each Nutrition Provision Service Unit / SPPG). I haven’t seen hopefully there will be no cases of poisoning. That is in the context of health if the outbreak is handled,” said Agung, Wednesday (1/15/2025).
Another thing that concerns Agung is the availability of raw materials to make food menus. He suggested that in one area not make the same menu at the same time. The strategy is to avoid scarcity or shortage of certain raw materials.
“For example, one kitchen needs 3,000 eggs, multiplied by several locations in one area, if they are together there can be a real scarcity of eggs. Food management must be good,” said Agung, who is also the head of the Unisa Yogyakarta Study Program.
When mentioned with a budget of IDR 10,000 per serving whether it can meet nutritional needs, Agung said it could. Even so, he also said that he had to look at the implementation area. Because some areas the price for raw materials is quite expensive.
“It might be difficult for Maluku or Papua to meet Rp10,000, because their food prices are already high, but it’s not a fixed benchmark. The lowest range is Rp10,000 to Rp15,000 usually. It’s very unlikely that all are Rp10,000,” said Agung.
Agung explained that each menu has been considered nutritional standards. To determine the menu, according to Agung, there is already a nutritionist with guidelines. “There is a calculation,” said Agung.
According to Agung, the challenge was to adjust the taste of the food to the tastes of the thousands of people who received the free nutritious meal program. To accommodate tastes in general, according to Agung, it can be seen from the remaining food.
“For example, if a menu has a lot of leftovers, it must be replaced, evaluated, because there is a protocol. The level of liking, the leftovers must be recorded, which ones are most liked, which ones are not,” Agung said.
Impact of Free Nutritious Meals
Agung said that the Free Nutritious Meal program must be seen as an investment. Therefore, the impact of this program cannot be seen in the near future. He gave an illustration of the current developed countries that have implemented similar programs for a long time.
“We have to think of it as an investment. The term planting a tree now may not get results right away, planting is definitely long-term. Moreover, this is the context of Human Resources,” Agung said.
According to Agung, the positive impact of this program is not only in terms of improving the quality of human resources. However, there are other impacts that can be felt, for example the economy. Through this program, local communities can be involved in meeting the needs of processed food.
“The concept is community empowerment. For example, near the kitchen there is land that can be used to empower the farming community. They can be empowered to fulfill food ingredients. In urban areas, it can actually foster urban farming,” said Agung.
In addition, education can be inserted in the Free Nutritious Meal program. Starting from getting children used to praying before eating, then they can be taught to wash cutlery after eating.
“Then, for example, there are three leftover side dishes, not thrown away, offered to friends who want five. Children have to solve that problem. Three meat who want five children, that’s education, problem solving,” said Agung.
Tags: aisyiyah, banggamenjadiunisa, beunisa, makan bergizi, unisayogya
