Kualitas Gizi, Kepuasan Siswa, dan Manajemen Penyelenggaraaan Makanan di Sekolah Asrama: Literature Review
Keywords:
kualitas gizi; kepuasan siswa; manajemen penyelenggaraan makananAbstract
Masa remaja adalah periode penting bagi pertumbuhan, di mana gizi yang tepat berperan besar dalam pertumbuhan fisik dan perkembangan kognitif. Sekolah asrama menghadapi berbagai tantangan dalam manajemen penyelenggaraan makanan yang berdampak pada kualitas gizi, kepuasan siswa, dan prestasi akademik mereka. Studi ini merupakan tinjauan literatur yang dilakukan berdasarkan kerangka kerja PRISMA. Dari hasil penelusuran di database Scopus sebanyak 200 artikel ditemukan, tetapi hanya delapan artikel yang memenuhi kriteria inklusi untuk direview. Hasil menunjukkan bahwa menu sekolah asrama sering kali monoton dan didominasi oleh karbohidrat, yang mengakibatkan kekurangan zat gizi seperti zat besi, kalsium, dan vitamin C. Kekurangan ini berisiko menyebabkan anemia dan berdampak negatif pada prestasi akademik siswa. Kepuasan siswa dipengaruhi oleh rasa, variasi, dan frekuensi makan. Ketidakpuasan dapat menyebabkan kebiasaan makan yang buruk serta meningkatkan frekuensi siswa melewatkan makan. Tantangan manajemen meliputi keterbatasan anggaran, kurangnya pelatihan staf, dan ketiadaan pedoman gizi yang standar. Namun, intervensi berupa edukasi gizi dan perencanaan menu yang baik terbukti efektif dalam memperbaiki status gizi siswa. Manajemen penyelenggaraan makanan yang efektif membutuhkan kolaborasi antara ahli gizi, pengelola makanan, dan pihak sekolah. Upaya perbaikan melalui pengembangan pedoman gizi yang terstandar, pelatihan staf secara berkala dan evaluasi berkelanjutan sangat penting untuk menunjang kesehatan serta mendukung keberhasilan pendidikan siswa.
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