Description Macronutrient Intake and Student Satisfaction Levels Towards Food in the MBG Program
DOI:
https://doi.org/10.26858/cpjok.v18i2.906Keywords:
Free Nutritious Meal Program (MBG), Macronutrients, Student Satisfaction, Adolescents.Abstract
The Free Nutritious Meal Program (Makan Bergizi Gratis / MBG) is a government initiative aimed at improving students' nutritional status and human resource quality through the provision of nutritious meals. The success of this program is determined not only by the adequacy of nutrients provided, but also by the level of student satisfaction as the program beneficiaries. This study aimed to describe macronutrient intake (energy, protein, fat, and carbohydrates) and student satisfaction levels toward food provided in the MBG program at SMAN 2 Makassar City. This study employed a descriptive design with a quantitative approach supported by simple qualitative data. The sample consisted of 85 tenth-grade students selected through random sampling. Data on macronutrient intake were collected using MBG menu weighing forms and analyzed with the Indonesian Food Composition Table (TKPI) and the NutriSurvey application. Student satisfaction was measured using a Likert-scale questionnaire covering aspects of taste, portion size, menu variety, and food hygiene, then analyzed through univariate and exploratory bivariate methods. The results showed that macronutrient intake from the MBG menu was mostly categorized as low, particularly for carbohydrates and protein, while fat intake tended to fall in the moderate category. Most students reported a moderately satisfied level of satisfaction, although some expressed dissatisfaction, especially regarding taste and menu variety. In conclusion, macronutrient intake provided by the MBG program at SMAN 2 Makassar City has not yet fully met students' nutritional needs, and student satisfaction still requires improvement. Menu evaluation and enhancement are needed, both in terms of nutrient composition and sensory quality, to ensure the program runs more optimally and sustainably.
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