The Implementation of Eating Healthy Program in Early Childhood

Abstract


 
 
 Eating habits develop during the first years of a child's life, children learn what, when, and how much to eat through direct experience with food and by observing the eating habits of others. The aim of this study is to get a clear picture of the Eating program Healthy, starting from the planning, implementation, supervision, and evaluation as a case study of nutrition education; to get information about the advantages, disadvantages and effects of implementing a healthy eating program for children. This research was conducted through a case study with qualitative data analysed using Miles and Huberman techniques. Sample of children in Ananda Islāmic School Kindergarten. The results showed the Healthy Eating program could be implemented well, the diet was quite varied and could be considered a healthy and nutritious food. The visible impact is the emotion of pleasure experienced by children, children become fond of eating vegetables, and make children disciplined and responsible. Inadequate results were found due to the limitations of an adequate kitchen for cooking healthy food, such as cooking activities still carried out by the cook himself at the Foundation's house which is located not far from the school place; use of melamine and plastic cutlery for food; the spoon and fork used already uses aluminium material but still does not match its size; does not involve nutritionists.
 Keywords: Early Childhood, Eating Healthy Program
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Implementation of Halal Practices in Providing Supplementary Food in Kindergartens, Indonesia

“…The criteria for food in the provision of supplementary food for kindergarten children, as outlined by Utami (2020), including ensuring that food portions are not excessively large, the food is not overly dry (sufficiently moist with broth for easy swallowing), food pieces are small enough to fit into the child's mouth and easy to chew, devoid of thorns or small bones, and mildly seasoned, not excessively spicy, sour, or strongly flavoured. The food should be clean, orderly, visually appealing in colour and shape, diverse in ingredients and types of dishes to prevent monotony, utilizing utensils appropriate for kindergarten children that are safe, easily cleaned, and stored efficiently.…”