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Working memory capacity is a crucial aspect of cognitive function that plays a significant role in supporting students' learning processes. Working memory functions as a temporary storage system that allows individuals to store and manipulate information quickly. In an educational context, optimal working memory capacity can improve students' ability to understand, process, and remember information presented during the teaching and learning process. Several factors known to influence working memory capacity include breakfast habits, nutritional status, body fat percentage, and hemoglobin (Hb) levels. These factors are closely related to students' daily nutritional intake and healthy lifestyle. This Community Service (PkM) activity, with the topic "Healthy Food and Lifestyle to Increase Working Memory Capacity," aimed to increase students' understanding and awareness of the importance of a healthy diet and an active lifestyle in supporting cognitive function, particularly working memory. This activity was held in July 2024 at MTs (Madrasah Tsanawiyah) Al Fatah, Natar District, Lampung Regency. The implementation method was interactive nutrition education, covering the importance of a nutritious breakfast, consuming a balanced diet, physical activity, and general health care. Based on the results of evaluations conducted before and after the activity, there was an increase in the average knowledge scores of female students, as well as a significant difference in their understanding of the concepts of healthy eating and a lifestyle that supports working memory function. These findings indicate that nutrition education interventions have significant potential to improve the quality of learning by enhancing students' cognitive aspects. This activity is expected to become a model that can be implemented sustainably in other school settings.

Traditional bamboo shoot fermentation is a hereditary practice still preserved by the people of Panti Village, Pasaman Regency. This process not only serves as a natural preservation method but also makes an important contribution to the formation of distinctive flavors and increases the nutritional value of bamboo shoots. One key aspect of this fermentation process is the activity of microorganisms, particularly lactic acid bacteria, which play a role in the production of metabolites such as lactic acid, which functions as a natural preservative, inhibits the growth of pathogenic microbes, and contributes to the distinctive flavor and aroma of fermentation. The main objective of this study was to isolate and identify the types of lactic acid bacteria found in traditionally fermented bamboo shoots. Fermented bamboo shoot samples were taken from several local production houses in Panti Village. The microbial isolation process was carried out using selective media MRS (de Man, Rogosa, and Sharpe) agar, which is commonly used for the growth of lactic acid bacteria. The obtained isolates were then analyzed through colony morphology observation, Gram staining, and microscopic tests to determine initial characteristics. Further identification was carried out through a series of biochemical tests to determine the genus and species of the bacteria. The results of the study showed the presence of several Gram-positive, rod-shaped bacterial isolates that are strongly suspected to belong to the lactic acid bacteria group, such as Lactobacillus plantarum. This bacterium is known to have probiotic potential and functional benefits in fermented food products. These findings indicate that traditional fermented bamboo shoots can be a potential source of functional bacterial isolates that are beneficial for the food industry, particularly in the development of probiotic products, natural preservatives, and food additives based on local fermentation. This study emphasizes the importance of preserving local wisdom in food fermentation practices as a foundation for sustainable, culturally aware food technology innovation and supporting food security based on local resources.

Black sticky rice tapai is a traditional Indonesian fermented food that has long been consumed by the public for its distinctive taste and high cultural value. However, with the increasing demand for functional foods and natural-based products that can support health, attention for black sticky rice tapai has shifted from being simply a traditional food to an object of scientific study in the nutraceutical field. Black sticky rice, the basic ingredient for tapai, contains important bioactive compounds such as anthocyanins, flavonoids, B-complex vitamins, and soluble fiber, which have been shown to play a role in lowering cholesterol levels, inhibiting LDL cholesterol oxidation, and increasing HDL cholesterol levels in the blood. The fermentation process further enhances the biological activity of these compounds, making black sticky rice tapai have a higher therapeutic value than ordinary black sticky rice. The purpose of this study was to examine the potential of black sticky rice tapai as a natural, tradition-based solution for lowering cholesterol levels, while also supporting the development of local foods into modern health products that are safe, effective, and affordable. The study was conducted using a descriptive literature review method of various scientific articles, textbooks, and relevant research results that discuss the nutritional content of black sticky rice, the benefits of fermentation, and the effect of active components on lipid metabolism. The study results show that regular consumption of black glutinous rice tapai has the potential to lower total and LDL cholesterol levels and increase HDL through a combination of antioxidant effects, cholesterol binding by fiber, and increased fat excretion. In addition, the potential of black glutinous rice tapai as a nutraceutical is also relevant in supporting the preservation of local-based culture and food independence.

Tempoyak is a traditional fermented product made from durian and widely consumed in Sumatra. Tempoyak fermentation involves lactic acid bacteria (LAB), which are known to have potential as probiotics and as producers of antioxidant compounds. The tempoyak fermentation process plays an important role in increasing nutritional value and health benefits, primarily due to its ability to produce bioactive compounds such as lactic acid and antioxidants that are beneficial for the human body. This study aims to isolate lactic acid bacteria from local fermented tempoyak from Sumatra and evaluate their potential antioxidant activity. Isolation was carried out using the spread method on MRS agar media, which is specifically designed to support the growth of lactic acid bacteria. Next, the obtained isolates were analyzed based on colony morphology, Gram staining, and catalase test for initial identification of the types of bacteria present in tempoyak. After isolation, selected isolates were tested for antioxidant activity using the DPPH test, which is one method to measure the ability of a compound to neutralize free radicals. Vitamin C was used as a positive control in this test. The results showed that several LAB isolates from tempoyak had varying antioxidant activity, with some isolates showing significant potential. The detected antioxidant activity indicates that LAB isolates from tempoyak have the potential to be applied as probiotics with health benefits and as functional food ingredients that can help prevent cell damage caused by free radicals. This study provides evidence that tempoyak, besides being a traditional food, also has the potential to be further developed in the functional food and probiotic industries. These findings add insight into the potential of traditional fermented products, such as tempoyak, which provide not only culinary benefits but also health benefits.

Durian is a tropical fruit belonging to the climacteric group, meaning it experiences a surge in respiration after harvest and quickly deteriorates. Due to its perishable nature, processing is necessary to extend its shelf life and maintain its nutritional value and flavor. One traditional method of processing that has long been known in Indonesia, particularly in Kalimantan and Sumatra, is the fermentation of durian flesh into tempoyak. Tempoyak is a natural fermentation product made from ripe durian flesh that has undergone a further ripening process and has a distinctive sour taste and strong aroma. The tempoyak fermentation process involves the activity of microorganisms, particularly lactic acid bacteria (LAB) such as Lactobacillus plantarum and Lactobacillus curvatus, which play a crucial role in producing flavor, a semi-solid texture, and functional health benefits. Human food needs depend not only on the quantity of food but also on the quality of its nutritional content, such as carbohydrates, protein, fat, vitamins, and minerals. In this context, fermented foods such as tempoyak provide added value in the form of probiotics that have the potential to improve digestive health. Lactic acid bacteria, which dominate the natural fermentation process, play a crucial role in the formation of flavor compounds and beneficial biological activities. This study aimed to isolate and identify the types of LAB present in traditional tempoyak from Jambi. Isolation was conducted to obtain pure strains of bacteria with potential probiotics, while identification aimed to determine the dominant bacterial species in the tempoyak fermentation process. The results of this study are expected to contribute to the development of functional food products based on local fermentation.

Kue buayo berendam is a traditional food from Jambi that is unique in terms of ingredients, taste, and processing method. This food is made from glutinous rice flour and coconut milk, which gives it a chewy texture and a savory and sweet taste. With the increasing interest in functional foods that are not only delicious but also beneficial for health, kue buayo berendam has the potential for further study, especially in terms of its microbial content. One interesting aspect to study is the presence of lactic acid bacteria (LAB), especially from the genus Lactobacillus, which is known to have probiotic benefits. This study aims to identify the presence of Lactobacillus spp. in kue buayo berendam to determine the probiotic potential of this traditional food. The methodology used in the study included bacterial isolation from cake samples, observation of colony morphology, Gram staining to determine the type of bacterial cell wall, and a series of biochemical tests to identify the characteristics of the bacteria found. From the results of isolation and identification, it was found that most of the bacteria successfully cultured were Lactobacillus spp., which are Gram-positive and rod-shaped bacteria. The presence of Lactobacillus spp. The results of the research on kue buayo berendam (soaked crocodile cake) indicate that this food not only has cultural and flavor value but also has the potential to be a source of natural probiotics. Probiotics are known to play a role in maintaining digestive health, boosting the immune system, and balancing the gut microbiota. Therefore, kue buayo berendam (soaked crocodile cake) can be further developed as a traditional functional food that supports public health. These findings open up opportunities to enhance the nutritional and health value of local fermented foods, while preserving regional culinary heritage in more innovative and value-added forms.  

Stunting is a chronic nutritional problem in toddlers that remains a global concern, including in Indonesia. This condition is characterized by height that is not appropriate for age due to long-term malnutrition, repeated infections, and environmental and social factors. The impact of stunting not only affects physical growth but also cognitive development, future productivity, and increases the risk of degenerative diseases in adulthood. Various factors contribute to stunting, including biological factors such as the child's gender and behavioral factors such as maternal knowledge about nutrition and health. This study aims to analyze the relationship between child gender and maternal knowledge and the incidence of stunting in toddlers. The research design used a quantitative cross-sectional approach. A sample of 73 respondents was selected using a stratified proportional sampling technique. Data collection was conducted through structured interviews using questionnaires and anthropometric measurements of toddlers. Data analysis was performed using univariate analysis to describe frequency distributions, and bivariate analysis using the chi-square test with a 95% confidence level. The results showed no significant association between child gender and stunting (p > 0.05). This indicates that biological factors such as gender are not the primary determinant of stunting in the study area. Conversely, there was a significant relationship between maternal knowledge and the incidence of stunting in toddlers (p < 0.05), indicating that mothers with low levels of knowledge are at greater risk of having stunted children. These findings emphasize the importance of improving maternal knowledge through ongoing nutrition education programs, health counseling, and promotive-preventive activities at community health centers. These interventions are expected to prevent stunting and other health problems in toddlers and support the achievement of the national stunting reduction target.

Baby massage is a form of multisensory stimulation that involves touch, movement, as well as auditory and visual stimuli, which is known to provide various physiological and psychological benefits for babies, including increased breastfeeding frequency. This study aims to determine the relationship between infant massage and the frequency of breastfeeding in babies aged 1–6 months in the working area of the Lambai Health Center, North Kolaka Regency. The type of research used is an analytical survey with a cross-sectional approach. The sampling technique was carried out in total sampling, involving the entire population of infants aged 1–6 months who met the inclusion criteria. Data collection was carried out through observation and structured interviews with infant mothers, as well as recording breastfeeding frequencies before and after infant massage interventions. Data analysis uses relevant statistical tests to test the relationships between variables. The results showed a significant relationship between infant massage and increased breastfeeding frequency, with a p-value of 0.000 (p < 0.05), indicating that infant massage had an effect on increasing breastfeeding activity in infants. The conclusion of this study is that infant massage has a positive relationship with the frequency of breastfeeding in infants aged 1–6 months. These findings support the use of infant massage as a simple but effective intervention in supporting breastfeeding success, especially in the early stages of life. This study recommends that the practice of infant massage can be socialized more widely to health workers and parents as part of the promotion of maternal and child health. The implementation of regular baby massage has the potential to improve the nutritional status and optimal growth and development of the baby.

The nutritional status of elementary school children serves as a vital indicator of their overall growth, development, and future health outcomes. Poor nutritional status, whether in the form of undernutrition or overweight, can lead to a range of health and academic performance issues. This study aimed to assess the nutritional status of Grade 4A students at SD 064981 Cempaka Raya using anthropometric measurements and to examine the association between snacking habits and nutritional categories. A descriptive quantitative research design was employed, utilizing a total sampling approach involving all 20 students in the class. Data collection consisted of direct height and weight measurements conducted according to standardized procedures. The data were then analyzed using the WHO Anthro Plus software to classify nutritional status into undernourished, normal, overweight, and obese categories. Additionally, information on students’ snacking habits during school hours was obtained through structured questionnaires. The results indicated that 25% of students were undernourished, 50% had normal nutritional status, 20% were overweight, and 5% were obese. Bivariate analysis using the Chi-Square test demonstrated a statistically significant relationship (p < 0.001) between snacking behavior and nutritional status. Specifically, all students who reported frequent consumption of snacks at school were classified as overweight or obese, whereas those who did not engage in frequent snacking predominantly fell within the undernourished or normal categories. These findings highlight the potential role of unhealthy snacking patterns in contributing to excessive weight gain among school-age children. Based on the results, it is recommended that nutrition education programs be implemented for both students and parents, coupled with stricter regulations on the availability and sale of high-calorie snack foods within the school environment. Such measures may serve as preventive strategies to promote healthy growth, maintain optimal nutritional status, and reduce the risk of non-communicable diseases later in life.

One of the vulnerable groups facing the double burden of malnutrition is children living in Child Social Welfare Institutions (LKSA), such as the LKSA Christian Orphanage Foundation in Malang City. This LKSA holds a C-level accreditation status, indicating limited resources and inadequate facilities to support children's well-being. Preliminary research revealed that many children are unaware of their nutritional status and have not received regular health check-ups or nutritional monitoring. To address this issue, the GAES Program (Grow And Eat Smart) was developed with the goal of increasing awareness about the double burden of malnutrition and enhancing education on the importance of regular nutritional status monitoring for children. The GAES Program consists of three main activities: distribution of nutritional measurement tools (scales and height measuring instruments), education on the importance of routine nutritional monitoring, and training in anthropometric screening techniques. The program's results showed that out of the 13 participating children, 7 children (54%) were identified as undernourished, while 6 children (46%) had good nutritional status. In addition, all participants successfully understood the educational material delivered during the sessions and were able to perform anthropometric measurements independently as an initial step in screening their nutritional status. Through this initiative, it is expected that both the children and the LKSA management will become more aware of the importance of regular nutritional monitoring and take early preventive actions. Furthermore, health professionals and local health centers (Puskesmas) are encouraged to provide continuous support and interventions at the LKSA to improve the nutritional status of children and adolescents. Such efforts are essential to prevent the long-term health impacts of the double burden of malnutrition and to ensure a healthier future for children living in social welfare institutions.

Moringa leaves (Moringa oleifera) are known to contain flavonoids that function as natural antioxidants, playing an important role in preventing the oxidation of body cells and maintaining health. However, the results of observations and interviews show that the people of Baet Village still do not understand the health benefits of moringa leaves and how they are processed into food with nutritional value. This community service activity aims to increase public understanding of the health benefits of moringa leaves and skills in processing them into food, vegetables, and various cakes. Partners in this activity are the Kaju Health Center and the people of Baet Village, with a total of 15 participants. The methods used include counseling on the nutritional content and benefits of moringa leaves, as well as the direct practice of processing moringa leaves into food products such as sponge cakes and puddings. The results of the activities showed success which was marked by the enthusiasm and active participation of the community in the evaluation sessions and processing demonstrations. The community is able to answer evaluative questions well and show skills in processing moringa leaves independently. In addition to increasing knowledge, the community also shows a commitment to implementing the results of counseling in daily life, including in efforts to reduce high blood pressure through the consumption of processed moringa leaves. This activity ran smoothly and had a positive impact on improving nutrition literacy and public health. It is hoped that this activity can be a model of sustainable community empowerment based on local potential.

Instant noodles are a widely consumed fast food product, and consumer understanding of their nutritional content and potential health risks is thought to influence both attitudes and behaviors related to their consumption. Specifically, this understanding may affect how individuals meet their energy requirements—measured by the Recommended Energy Intake (REI)—through the consumption of instant noodles. This study aims to examine the relationship between knowledge and attitudes and the consumption practices of instant noodles among consumers at Warmindo K17 in Surabaya. A quantitative, cross-sectional research design was employed. Data were collected using a structured questionnaire distributed to 100 respondents selected through simple random sampling. Descriptive statistics, Spearman’s rank correlation, and Fisher’s exact tests were utilized to analyze the relationships between knowledge, attitudes, and consumption practices. The results indicated a statistically significant association between knowledge levels and consumption practices (p = 0.030), as well as between attitudes and consumption practices (p = 0.006), with both p-values falling below the 0.05 threshold. These findings suggest that higher levels of nutritional knowledge and more positive attitudes are associated with healthier instant noodle consumption practices. The study underscores the importance of enhancing public nutrition education to encourage healthier dietary behaviors. Furthermore, the findings may offer valuable insights for Warmindo business operators in developing more effective strategies for communicating product information to consumers.

Preeclampsia is a severe pregnancy complication characterized by hypertension and signs of organ damage, with a multifactorial etiology involving maternal, genetic, and environmental interactions. This study aims to analyze determinants contributing to the occurrence of preeclampsia through a comprehensive literature review. The research method involved an in-depth analysis of 15 scientific journals, consisting of 8 national publications from Google Scholar and 7 international publications from PubMed, selected based on relevance, credibility, and publication date. Data from these sources were synthesized to identify common risk factors, biological mechanisms, and preventive measures. The findings indicate that the primary risk factors for preeclampsia include a history of chronic hypertension, obesity, gestational diabetes, nulliparity (first pregnancy), and a family history of preeclampsia. Nutritional deficiencies, particularly low calcium and vitamin D intake, are also significantly associated with increased risk. Furthermore, immunological factors such as abnormal maternal immune tolerance, as well as placental dysfunction leading to poor perfusion, play a crucial role in the pathogenesis of preeclampsia. The interplay between these factors suggests that preeclampsia is not caused by a single mechanism, but rather by a complex network of physiological, metabolic, and genetic influences. This complexity underscores the importance of early risk factor identification and intervention strategies during antenatal care. Preventive efforts may include nutritional supplementation, weight management, blood pressure monitoring, and targeted medical interventions for high-risk individuals. In conclusion, preeclampsia remains a significant contributor to maternal and perinatal morbidity and mortality worldwide. Understanding its determinants enables healthcare providers to implement timely preventive measures and reduce its negative impacts on both mother and fetus. Further research is warranted to elucidate the precise mechanisms underlying these determinants, potentially paving the way for more effective prevention and treatment strategies.

Improving the quality of children's health is one of the main priorities in achieving the Sustainable Development Goals (SDGs), particularly in addressing stunting prevention in Indonesia. Stunting remains a serious challenge in public health development, especially among young children who suffer from chronic malnutrition. To tackle this issue, effective nutritional education is essential, especially for young mothers who play a central role in caregiving and determining their children's dietary intake. In line with the shift in information consumption patterns from conventional media to digital platforms, social media is becoming increasingly significant as a channel for health communication and education. One emerging phenomenon in this context is the rise of public figures from the medical profession actively sharing health-related content online, commonly referred to as “doctor influencers.” This study aims to analyze the digital communication strategies employed by doctor influencers, using the Instagram account @mizaafrizal, owned by Dr. Miza Afrizal, as a case study, focusing on how he educates young mothers about child nutrition. This research adopts a descriptive qualitative approach, utilizing data collection techniques such as content observation, in-depth interviews, and literature review on digital communication and health promotion. The findings indicate that Dr. Miza employs a persuasive and interactive communication strategy through the use of humanistic language, visually engaging content, and scientifically supported information in each post. He also leverages Instagram features like reels, stories, and the comment section to establish two-way communication with his followers. Dr. Miza’s credibility as a pediatrician enhances the reception of his messages. His approachable, clear, and educational style of delivery successfully captures the attention of young mothers and increases their understanding of the importance of nutrition in early childhood development. These findings highlight the influential role of doctor influencers as change agents in raising public awareness about child nutrition. Moreover, they contribute positively to digital-based health promotion efforts in Indonesia, showing the potential of social media as a powerful platform to support national health initiatives.  

Relations in mathematics are a fundamental concept that describe the connection between two sets. This concept is crucial because it forms the foundation for understanding functions and various other mathematical topics. In everyday life, relations can be found in numerous real-world situations, such as the relationship between teachers and their students, sellers and buyers, or students and their exam scores. By understanding relations, students can see how elements from one set are linked to elements in another set based on specific rules. Unfortunately, many students still find it difficult to grasp the concept of relations because it is often taught in an abstract way, filled with mathematical symbols that are not connected to their real-life experiences. As a result, students may feel that the topic is irrelevant to their lives, leading to a lack of interest and poor comprehension. In fact, if taught contextually and practically, the concept of relations can serve as a key bridge to help students understand functions and their relevance in the real world. This article aims to explain the concept of relations through a more practical and relatable approach. For example, it can be illustrated by connecting students' names with their attendance numbers, or linking foods with their nutritional contents. Through these examples, students can see that relations are not just rigid parts of a math lesson but also reflect meaningful connections in everyday life. In this way, it is expected that students will gain a more comprehensive understanding of relations—not only mathematically but also in terms of practical application and functionality. A solid understanding of relations will make it easier for students to learn advanced concepts such as functions, mappings, and mathematical logic. Therefore, a learning approach that emphasizes contextual understanding is essential, so that students are not merely memorizing formulas but are also capable of applying the concept of relations in real-world situations.

Dysmenorrhea is one of the most common menstrual disorders, but it often receives little attention. The purpose of this study was to determine the relationship between nutritional status, fat intake, and iron intake with the incidence of dysmenorrhea in female Nutrition students at Surabaya State University. The method in this study was quantitative with a cross-sectional study design. The sample consisted of 92 female Nutrition students at Surabaya State University using a purposive sampling technique. The instruments used were the NRS questionnaire to measure the level of dysmenorrhea pain and the SQ-FFQ form to measure fat and iron intake. Data analysis used the Spearman Rank correlation test which showed that there was a significant relationship between excess nutritional status of 33.7% with the incidence of dysmenorrhea (p = 0.000, r = 0.832), there was a significant relationship between excess fat intake of 58.7% with the incidence of dysmenorrhea (p = 0.000, r = 0.793), and there was a significant relationship between insufficient iron intake of 94.6% with the incidence of dysmenorrhea (p = 0.000, r = 0.610).

Infused water is a functional beverage made by soaking slices of fruits, vegetables, and herbs in mineral water to produce a natural flavor and enhance nutritional content. In recent years, infused water has become part of a healthy lifestyle trend due to its claimed benefits, including detoxification, improved hydration, and immune system enhancement. This article aims to review the latest scientific literature on the potential benefits of infused water on immune function, particularly in the context of regular consumption of natural ingredients such as lemon, ginger, strawberries, and herbs that are rich in vitamin C, antioxidants, and flavonoids. The review was conducted by searching scientific databases such as PubMed, Google Scholar, and ScienceDirect, using inclusion criteria that covered publications from 2020 to 2024. The findings indicate that infused water containing vitamin C, gingerol, and polyphenolic compounds can help improve immune function by reducing oxidative stress, suppressing inflammatory responses, and stimulating immune cell activity such as lymphocytes and macrophages. Furthermore, optimal hydration from infused water supports various physiological processes of the immune system. In conclusion, infused water holds potential as a simple, natural, and cost-effective strategy to support immune health. However, further research is needed to evaluate its efficacy, optimal formulations, and dosage for maximum benefit.

One of the health issues in Talaga Tomoagu village, Bolangitang Barat district, North Bolaang Mongondow regency, is stunting or slow growth in children of the same age, which remains high. Based on data from the Talaga Tomoagu village Health Office, the prevalence of stunting in 2022 was 1.82%, in 2023 it increased to 5.08%, and in 2024 it further increased to 6.67%. Cases of stunting in children and toddlers are a common issue that needs to be addressed in Indonesia due to the lack of balanced nutritional intake. The aim of this program is to provide innovative healthy nutrition menus with children's food preparations (nuggets) made from moringa leaves to prevent stunting. The method used in this program is to provide direct educational counseling and demonstrations on making moringa leaf-based complementary food nuggets. The results of this innovative program show that education on healthy nutrition menus affects mothers' knowledge about stunting and its prevention efforts. After being provided with education and training on making food based on moringa leaves, the results significantly influenced the mothers' knowledge about balanced nutrition as a prevention of stunting issues in the village of Talaga Tomoagu.

Noodles are commonly made from wheat flour, which is high in carbohydrates but low in fiber, vitamins, and minerals. To enhance their nutritional value, this study used broccoli leaf flour, a vegetable source rich in nutrients and antioxidants. The aim was to evaluate the organoleptic and chemical qualities of dried noodles with added broccoli leaf flour. The study used a completely randomized design with three treatments and two replications. Organoleptic tests (color, aroma, texture, and taste) were conducted by 60 panelists. Chemical analysis measured carbohydrate, protein, fat, calcium, fiber, and moisture content. The results showed that noodles with 10 grams of broccoli leaf flour (treatment B) were most preferred by panelists. This treatment also had improved nutritional content, especially in fiber and calcium, while maintaining acceptable product quality. In conclusion, broccoli leaf flour is a promising ingredient to improve the nutritional value of dried noodles and develop functional food that is well-accepted by consumers.

The educational activity "Isi Piringku: The Importance of Implementing Balanced Nutritional Intake Daily" was conducted on May 20, 2025, at SD Negeri 12 Kendari with the aim of increasing students' knowledge about balanced nutrition through PowerPoint media. Participants consisted of 22 students aged 9-11 years with 54.5% male and 45.5% female composition. The research method used pre-test and post-test design which showed an increase in average scores from 3.73 (pre-test) to 5.59 (post-test) with p=0.000 (p<0.05), indicating a significant difference in knowledge before and after the educational session. The research results prove that PowerPoint media is effective in increasing students' knowledge about the importance of balanced nutrition and the application of the "Isi Piringku" concept in daily life.