Electronic Theses and Dissertation

Penelitian ini bertujuan untuk mendeskripsikan implementasi Program Makanan Sehat di TK Karyawan Kota Baru Banda Aceh. Penelitian ini menggunakan pendekatan kualitatif dengan jenis penelitian deskriptif. Subjek penelitian terdiri atas satu orang kepala sekolah dan satu orang fasilisator. Teknik pengumpulan data dilakukan melalui observasi, wawancara, dan dokumentasi. Data dianalisis menggunakan model analisis Miles dan Huberman yang meliputi reduksi data, penyajian data, dan penarikan kesimpulan. Hasil penelitian menunjukkan bahwa implementasi Program Makanan Sehat di TK Karyawan Kota Baru Banda Aceh dilaksanakan melalui dua tahapan utama, yaitu perencanaan dan pelaksanaan program. Pada tahap perencanaan, pihak yayasan, kepala sekolah, dan fasilisator melakukan koordinasi untuk menyusun jadwal kegiatan, menentukan menu makanan sehat yang bervariasi, serta menyampaikan informasi kepada orang tua mengenai bekal makanan bergizi. Pada tahap pelaksanaan, anak dibiasakan mencuci tangan sebelum makan, mengantre dengan tertib, membaca doa, makan bersama dengan pendampingan fasilisator, serta merapikan tempat makan setelah selesai makan. Selain mendukung pemenuhan kebutuhan gizi anak, program ini juga menjadi sarana pembiasaan perilaku hidup bersih dan sehat, pengenalan makanan bergizi, serta pengembangan sikap disiplin, mandiri, dan tanggung jawab dalam kegiatan sehari-hari. Berdasarkan hasil penelitian dapat disimpulkan bahwa implementasi Program Makanan Sehat di TK Karyawan Kota Baru Banda Aceh telah terlaksana secara terencana dan berkelanjutan melalui kerja sama antara yayasan, kepala sekolah, fasilisator, dan orang tua dalam mendukung layanan kesehatan dan gizi anak usia dini.

This study aimed to describe the implementation of the Healthy Food Program at TK Karyawan Kota Baru, Banda Aceh. This study employed a qualitative approach with a descriptive research design. The research subjects consisted of one principal and one facilitator. Data were collected through observation, interviews, and documentation. The data were analyzed using the Miles and Huberman interactive analysis model, which includes data reduction, data display, and conclusion drawing. The findings revealed that the implementation of the Healthy Food Program at TK Karyawan Kota Baru, Banda Aceh, was carried out through two main stages: planning and implementation. During the planning stage, the foundation, the principal, and the facilitator coordinated to arrange the activity schedule, determine a variety of healthy food menus, and provide information to parents regarding nutritious lunch boxes. During the implementation stage, children were encouraged to wash their hands before eating, queue in an orderly manner, recite prayers, eat together under the facilitator’s supervision, and clean up their eating area after finishing their meals. In addition to supporting children's nutritional needs, the program also served as a medium for fostering clean and healthy living habits, introducing nutritious foods, and developing discipline, independence, and responsibility in daily activities. Based on the findings, it can be concluded that the implementation of the Healthy Food Program at TK Karyawan Kota Baru, Banda Aceh, has been carried out in a well-planned and sustainable manner through collaboration among the foundation, the principal, the facilitator, and parents in supporting health and nutrition services for early childhood