Rare Nutritionist, Government Allows Health Scholars To Enter MBG Kitchen

Head of the National Nutrition Agency (BGN) Dadan Hindayana (right). (Photo: Mery Handayani/VOI)

JAKARTA - The government has relaxed the requirements for nutritionists who work in the Nutrition Fulfillment Service Unit (SPPG).

This position can now be filled by graduates of public health scholars, food technology, food processing, and food safety.

Coordinating Minister for Food Zulkifli Hasan revealed that the availability of undergraduate nutritionists is very minimal.

Therefore, this flexible policy was taken to meet the needs of nutritionists in line with the increasing number of kitchens for the organizers of the Free Nutrition Food (MBG) program.

"If there are no nutritionists, I think it's okay for a health graduate, right? He's also learning nutrition, right. What's the other undergraduate like that? Yes, food, he also studied nutrition," he said at a press conference at the Coordinating Ministry for Food, Jakarta, Wednesday, December 3.

Zulhas, as he is familiarly called, said that the MBG program must fulfill three elements. First, the availability of SPPG. Second, there are nutritionists in each SPPG. Third, accountants.

"If it's not enough (for nutritionists), we have to wait to graduate first. We have to (search for) from a health graduate," he said.

Meanwhile, the Head of the National Nutrition Agency (BGN) Dadan Hindayana said that the availability of nutritionists is minimal in the field. Meanwhile, the wrong requirement to establish an MBG kitchen is the presence of nutritionists.

"The reality in the field is rare. Until there is a struggle between SPPGs. Therefore, we open up opportunities for graduates other than the nutrition study program to become nutritionists at SPPG," said Dadan.

Dadan bilang, tugas ahli gizi di dapur penyedia program MBG adalah menyesuaikan makanan yang dihasilkan dengan bahan baku lokal.

Selain itu, kata dia, ahli gizi bertugas memastikan makanan yang disajikan aman dikonsumsi oleh penerima manfaat.

“Kenapa menempatkan ahli gizi di setiap SPPG karena menu itu disusun oleh ahli gizi setiap SPPG, berbasis potensi sumber daya lokal dan kesukaan masyarakat lokal,” tuturnya.

Dadan said that the task of nutritionists in the kitchen of MBG program providers is to adjust the food produced to local raw materials.

In addition, he said, nutritionists are tasked with ensuring that the food served is safe for beneficiaries to consume.

"Why place nutritionists in every SPPG because the menu is compiled by nutritionists for each SPPG, based on the potential for local resources and the preferences of the local community," he said.