Cooking Class for High School Students in Sint Louis Semarang

Meiliana, M. and Nugrahedi, P. Y. and Soedarini, B. (2019) Cooking Class for High School Students in Sint Louis Semarang. Prosiding Seminar Nasional Hasil Pengabdian Kepada Masyarakat, 4 (1). pp. 72-78. ISSN 2541-3805

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Abstract

Healthy eating is the key to maintaining good health status for adolescences. 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 teenagers. 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 from. 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: > 660 Chemical engineering > Food Technology
> 660 Chemical engineering > Food Technology > Nutrition
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Ms Meiliana .
Date Deposited: 05 Feb 2020 09:06
Last Modified: 05 Feb 2020 09:06
URI: http://repository.unika.ac.id/id/eprint/20798

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