Nutrition Education and Training on Making Tempeh-Carrot Nuggets as a High-Protein Snack for Students of State Elementary School 011 Sekupang Batam

Abstract

This Community Service Program aimed to improve nutritional knowledge and

healthy food processing skills among students of State Elementary School 011

Sekupang Batam through nutrition education and training in making tempeh-carrot

nuggets as a high-protein snack. The program was conducted using educational

sessions, demonstrations, and hands-on practice involving elementary school

students as participants. The educational materials covered the importance of

balanced nutrition, the role of protein in children's growth and development, and

the nutritional benefits of tempeh and carrots. Following the educational session,

participants took part in a practical training activity on preparing tempeh-carrot

nuggets, from ingredient preparation to product serving. The results indicated that

students showed high enthusiasm throughout the activity and demonstrated

improved understanding of the importance of consuming nutritious foods. The

tempeh-carrot nuggets produced during the training were well accepted by the

participants due to their appealing taste and nutritional value. This activity

demonstrates that the integration of nutrition education and food processing

practice can be an effective strategy for enhancing knowledge and promoting

healthy snacking habits among school-aged children.