UNAIR NEWS “ The Free Nutritious Meals (MBG) program officially commenced on Monday, January 6, 2025, in 26 provinces across Indonesia. With a daily allocation of IDR 10,000 per meal, the initiative has sparked online discussions, with many sharing images of meal offerings in various regions. These meals typically include vegetables, protein-based dishes, and rice.
Reflecting on the program’s implementation in Sidoarjo, (UNAIR) Faculty of Public Health™s Nutrition lecturer Lailatul Muniroh, SKM, MKes, shared her perspective. She noted that several menus do not meet the Isi Piringku (My Plate) guidelines established by the Ministry of Health (Kemenkes).
“Recently, I received a sample MBG menu from Sidoarjo. At first glance, it is clear that the meals do not adhere to Isi Piringku standards. There were no vegetables, and although animal protein was included, the portions were minimal. Similarly, fruit servings were insufficient. Quantitatively, the meals fall short of providing 40% of the daily caloric requirement, and qualitatively, they lack balance,” Muniroh explained.
She emphasized the importance of meeting key nutritional principles: variety, balance, safety, and adequacy. “A nutritious meal should provide a harmonious balance of carbohydrates, proteins, fats, vitamins, minerals, fiber, and water,” she added.
Milk absence and calcium substitutes
Public discussions have also raised concerns about the absence of milk in some MBG menus. Milk, rich in calcium, protein, vitamin D, vitamin A, iron, and magnesium, is widely regarded as a vital component of child nutrition.
Muniroh acknowledged the importance of milk, especially during growth periods, but highlighted that calcium-rich alternatives could replace it when necessary.
“Substitutes such as dairy products like yogurt or cheese, plant-based sources like tempeh and leafy greens, or animal-based options such as anchovies, sardines, eggs, and chicken can be included,” she recommended.
However, she stressed the need to ensure that these alternatives remain nutritionally balanced and appealing to students. “This way, their nutritional requirements can still be met, even without milk,” she noted.
Need for continuous evaluation
While the MBG program represents a positive step toward community welfare, Muniroh underscored the importance of ongoing evaluation and improvements. She acknowledged that field implementation often presents significant challenges.
The program’s success, she argued, should be assessed through various dimensions: inputs, processes, outputs, impacts, and sustainability. In terms of inputs, she highlighted the importance of evaluating meal availability, quality, and recipient satisfaction.
“Evaluation should cover whether the number of students receiving meals aligns with the target, whether the nutritional content meets Isi Piringku guidelines, and whether students find the food’s taste and variety acceptable. Additionally, the satisfaction of teachers, students, and parents, as well as any complaints about food distribution, should be monitored,” she elaborated.
Outputs also deserve attention, including an analysis of food waste and the percentage of students who consume all meal components. Regarding its impact, Muniroh pointed to three critical indicators: children™s nutritional status, academic performance and health, and increased awareness of nutrition.
Author: Syifa Rahmadina
Editor: Yulia Rohmawati
