The Impact of Free Meal Programs in the Education Curriculum on the Formation of Healthy Eating Patterns and the Preservation of Local Culture in East Lombok

Supnawadi Supnawadi; Suprapto Suprapto; Nurul Lailatul Khusniyah; Ismail Thoib

doi:10.32806/jf.v14i2.941

Authors

Supnawadi Supnawadi Universitas Islam Negeri Mataram
Suprapto Suprapto Universitas Islam Negeri Mataram, Indonesia
Nurul Lailatul Khusniyah Universitas Islam Negeri Mataram, Indonesia
Ismail Thoib Universitas Islam Negeri Mataram, Indonesia

DOI:

https://doi.org/10.32806/jf.v14i2.941

Keywords:

School Feeding Program; Healthy Eating Behavior; Cultural Preservation.

Abstract

Child nutrition issues during school age are a strategic concern in human resource development. Most studies on school feeding programs focus on improving nutrition, while cultural dimensions are rarely examined. This study is academically significant as it highlights the dual role of school-based interventions: improving healthy eating patterns while strengthening cultural identity through the integration of local cuisine. This study aims to analyze the impact of a free school meal program based on local cuisine on the formation of healthy eating habits and cultural preservation among elementary and secondary school students in East Lombok. A quantitative approach with a quasi-experimental design using a non-equivalent control group was employed. A total of 100 students were purposively selected, with 50 from urban schools and 50 from rural schools. Data were collected through questionnaires, observations, and brief interviews, validated by experts in nutrition, education, and culture, and tested for reliability using Cronbach’s Alpha with a value exceeding 0.70. Analysis was conducted using paired t-tests and two-way ANOVA after assumptions of normality and homogeneity were met. The results showed a significant improvement in healthy eating scores in the experimental group compared to the control group (p < 0.01). Additionally, over 70% of students in the experimental group demonstrated improved understanding and appreciation of local cuisine, while improvements in the control group were relatively low. These findings confirm that integrating traditional foods into free school meal programs is not only effective in improving health but also contributes to cultural education. This study has practical implications for policymakers and educators in designing school nutrition programs that also serve as a means of preserving local identity.

References

Abdul Raji, Mohd Nazri, Muhammad Ab Karim, Farah Adibah Che Ishak, and Mohd Mursyid Arshad. “Past and Present Practices of the Malay Food Heritage and Culture in Malaysia.” Journal of Ethnic Foods 4 (November 1, 2017). https://doi.org/10.1016/j.jef.2017.11.001.

Anwar, Khaerul, Muhammad Jufrrie, and Madarina Julia. “Faktor Risiko Kejadian Gizi Buruk Di Kabupaten Lombok Timur, Provinsi Nusa Tenggara Barat.” Jurnal Gizi Klinik Indonesia 2, no. 3 (March 1, 2006): 108. https://doi.org/10.22146/ijcn.17468.

Ayele, Belete Achamyelew, Sofonyas Abebaw Tiruneh, Asnakew Achaw Ayele, Melkamu Aderajew Zemene, Ermias Sisay Chanie, and Habtamu Shimels Hailemeskel. “Prevalence and Determinants of Overweight/Obesity among under-Five Children in Sub-Saharan Africa: A Multilevel Analysis.” BMC Pediatrics 22, no. 1 (October 2022): 585. https://doi.org/10.1186/s12887-022-03645-z.

George, Darren, and Paul Mallery. IBM SPSS Statistics 26 Step by Step. Routledge, 2019. https://doi.org/10.4324/9780429056765.

Hasriyani, Enny. “Perilaku Generasi Milenial Terhadap Minat Pada Makanan Tradisional Di Kecamatan Ajibata Kabupaten Toba Samosir.” Jurnal Akademi Pariwisata Medan 9 (January 8, 2021): 68–79. https://doi.org/10.36983/japm.v9i1.105.

Indonesia.go.id. “Ini Tiga Skema Penyaluran Makan Bergizi Gratis.” 2024. https://indonesia.go.id/kategori/editorial/8750/ini-tiga-skema-penyaluran-makan-bergizi-gratis?lang=1.

Laitinen, Aija L, Amma Antikainen, Santtu Mikkonen, Kaisa Kähkönen, Sanna Talvia, Silja Varjonen, Saila Paavola, Leila Karhunen, and Tanja Tilles-Tirkkonen. “Implementation of Food Education in School Environments Improves Pupils’ Eating Patterns and Social Participation in School Dining.” Public Health Nutrition 25, no. 12 (October 2022): 1–11. https://doi.org/10.1017/S1368980022002154.

Maaruf, Siti Zuraida, Nurul Faaiza Abdul Razak, Nur Shakila Izzati Rusli, Akmal Ahamed Kamal, Roslaili Anuar, Noor Farhani Othman, and Siti Zurina Maaruf. “The Mangkuk Tepen: Enriching Students’ Knowledge and Awareness Through Culturally Responsive Game Approach.” International Journal of Research and Innovation in Social Science IX, no. IIIS (2025): 609–17. https://doi.org/10.47772/IJRISS.2025.903SEDU0037.

Mau, Daniel Pandu, Yesarela Pandu Mau, Otje Herman Wibowo, Rizal Kurniansah, I Wayan Arta Artana, and I Wayan Adi Putra Ariawan. “Preservation of Local Culinary Tourism in Improving the Economy of Local Communities in Surabaya.” GREENOMIKA 6, no. 2 (December 23, 2024): 123–34. https://doi.org/10.55732/unu.gnk.2024.06.2.3.

Milner, H. Richard. “Culturally Responsive Classroom Management.” In Oxford Research Encyclopedia of Education. Oxford University Press, 2019. https://doi.org/10.1093/acrefore/9780190264093.013.782.

Nugraheni, Septiana, Saryani, and Hermawan Prasetyanto. “Melestarikan Kuliner Tradisional Yogyakarta: Peran STP AMPTA Dalam Pariwisata Berkelanjutan.” Gastronary 4 (April 8, 2025): 50–60. https://doi.org/10.36276/gastronomyandculinaryart.v4i1.836.

Omwami, Edith Mukudi, Charlotte Neumann, and Nimrod O Bwibo. “Effects of a School Feeding Intervention on School Attendance Rates among Elementary Schoolchildren in Rural Kenya.” Nutrition (Burbank, Los Angeles County, Calif.) 27, no. 2 (February 2011): 188–93. https://doi.org/10.1016/j.nut.2010.01.009.

Pitoyo, Agus, Agustinur Saputri, Riska Agustina, and Tri Handayani. “Analysis of Determinan of Stunting Prevalence among Stunted Toddlers in Indonesia.” Populasi 30 (June 28, 2022): 36. https://doi.org/10.22146/jp.75796.

Rachmi, Cut Novianti, Hafizah Jusril, Iwan Ariawan, Ty Beal, and Aang Sutrisna. “Eating Behaviour of Indonesian Adolescents: A Systematic Review of the Literature.” Public Health Nutrition 24, no. S2 (June 2021): s84–97. https://doi.org/10.1017/S1368980020002876.

Sasanfar, Bahareh, Fatemeh Toorang, Sahar Rostami, Maryam Zarif Yeganeh, Maryam Lafzi Ghazi, Monireh Sadat Seyyedsalehi, and Kazem Zendehdel. “The Effect of Nutrition Education for Cancer Prevention Based on Health Belief Model on Nutrition Knowledge, Attitude, and Practice of Iranian Women.” BMC Women’s Health 22, no. 1 (2022): 213. https://doi.org/10.1186/s12905-022-01802-1.

Silalahi, Ulber, and Nurul Falah Atif. “Metode Penelitian Sosial Kuantitatif.” Refika Aditama, 2015.

Sugiyono, Dr. Metode Penelitian Kuantitatif Kualitatif Dan R&D. I. Bandung: Alfabeta, 2018.

Tanaka, Nobuko, and Miki Miyoshi. “School Lunch Program for Health Promotion among Children in Japan.” Asia Pacific Journal of Clinical Nutrition 21 (March 1, 2012): 155–58.

UNICEF. “1 in 4 Children Globally Live in Severe Child Food Poverty Due to Inequity, Conflict, and Climate Crises – UNICEF.” 2024. https://www.unicef.org/press-releases/1-4-children-globally-live-severe-child-food-poverty-due-inequity-conflict-and?utm_source.

Visser, Janicke, Milla H McLachlan, Nicola Maayan, and Paul Garner. “Community-Based Supplementary Feeding for Food Insecure, Vulnerable and Malnourished Populations - an Overview of Systematic Reviews.” The Cochrane Database of Systematic Reviews 11, no. 11 (November 2018): CD010578. https://doi.org/10.1002/14651858.CD010578.pub2.

Wang, Dongqing, Sachin Shinde, Tara Young, and Wafaie W Fawzi. “Impacts of School Feeding on Educational and Health Outcomes of School-Age Children and Adolescents in Low- and Middle-Income Countries: A Systematic Review and Meta-Analysis.” Journal of Global Health 11 (2021): 4051. https://doi.org/10.7189/jogh.11.04051.

Yao, Jijun, Yanli Liu, and Shike Zhou. “Effect of Eating Breakfast on Cognitive Development of Elementary and Middle School Students: An Empirical Study Using Large-Scale Provincial Survey Data.” Medical Science Monitor : International Medical Journal of Experimental and Clinical Research 25 (November 2019): 8843–53. https://doi.org/10.12659/MSM.920459.

Yulia, Cica. “Revitalisasi Pemberian Makanan Tambahan Dan Integrasi Pendidikan Gizi Berbasis Kearifan Lokal Di Sekolah Sebagai Upaya Perbaikan Gizi Anak Usia Sekolah.” Media Pendidikan Gizi Dan Kuliner 9, no. 1 (2017).

Yulmaniati, Yulmaniati, Maudy Rahmah, Nabiilah Hurul, Salsa Lubis, and Muhammad Jailani. “PEMANFAATAN HASIL PANGAN LOKAL DALAM UPAYA PENCEGAHAN STUNTING DI DESA BANDAR BARU, KECAMATAN SIBOLANGIT, SUMATERA UTARA.” Journal of Comprehensive Science (JCS) 1 (September 21, 2022): 135–39. https://doi.org/10.59188/jcs.v1i2.23.