Individual and environmental factors associated with acceptance of Free Nutritious Meal menu components among junior high school students
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Abstract
The Free Nutritious Meal Program (Makan Bergizi Gratis, MBG) can provide optimal benefits only when foods served are accepted and consumed by students. This study examined associations of eating habits, family income, nutrition knowledge, and teacher role with acceptance of each MBG menu component among junior high school students. This was a cross-sectional study of 73 students at Tanjung Priok Junior High School, North Jakarta, observed across 11 menu-cycle days in July 2025. Acceptance of staple foods, animal-source dishes, plant-based dishes, vegetables, and fruits was assessed using a 5-point hedonic scale. Associations with component-specific acceptance scores were analyzed using Spearman correlation. The largest proportions of high acceptance were observed for animal-source dishes (68.5%) and fruits (67.1%), whereas vegetables had the lowest proportion (13.7%). Eating habits were associated with acceptance of animal-source dishes (r=0.250; p=0.033), plant-based dishes (r=0.262; p=0.025), vegetables (r=0.274; p=0.019), and fruits (r=0.294; p=0.012), but not staple foods (p=0.156). Family income was associated with staple foods (r=0.446; p<0.001), animal-source dishes (r=0.344; p=0.003), and fruits (r=0.306; p=0.008). Nutrition knowledge and teacher role were not associated with any component (p>0.05). MBG acceptability and its associated factors differed across menu components. Program evaluation should assess each component separately to support targeted recipe improvement and food-familiarization strategies.
References
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