MEILIANA, - and B. SOEDARINI, - and NUGRAHEDI, PROBO YULIANTO COOKING CLASS UNTUK SISWA DAN SISWI SMA SINT LOUIS SEMARANG. Prosiding Seminar Nasional Hasil Pengabdian Masyarakat, 4 (1). ISSN 2541-3805
![[img]](http://repository.unika.ac.id/style/images/fileicons/text.png) |
Text
PM Cooking Class Prosiding Sendimas.pdf Download (676kB) |
Abstract
Healthy eating is the key of maintaining good health status for adolesences. The high activity of teenagers outside the home may cause irregular eating patterns. This irregular eating patterns can result in improper food intake and affect their health status. Besides environment and culture, the knowledge level about nutrition and health also influence eating patterns. Nutrition education is one intervention method to increase knowledge. Providing information in a class session is often carried out in nutrition education, but also often unsuccessful because the method is not appealing to most tenageers. Hands-on learning is an educational method which directly involves the learner, by actively encouraging them to do something in order to learn about it. Cooking class would be a hands-on learning method to choose. A cooking activity for high school students located at the Nutrition and Culinary Technology Laboratorium of Soegijapranata Catholic University was conducted to practice making and creating healthy, safe, and nutrient-dense meals.
| Item Type: | Article |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology |
| Divisions: | Faculty of Agricultural Technology |
| Depositing User: | Mrs Christiana Sundari |
| Date Deposited: | 01 Oct 2019 02:53 |
| Last Modified: | 01 Oct 2019 02:53 |
| URI: | http://repository.unika.ac.id/id/eprint/20015 |
Actions (login required)
 |
View Item |
