Palace Guarantees SLB Students Are Touched By MBG Program Equivalent To Public Schools

One of the students in Pariaman City, West Sumatra received the benefits of the Free Nutrition Food program. (ANTARA-Aadiriaat MS)

JAKARTA - The government ensures the fulfillment of the same nutritional adequacy for students with special needs in extraordinary schools (SLB) with students in general who are touched by the Free Nutrition Food (MBG) program.

Spokesperson for the Presidential Office, Philips Vermonte, said the level of nutritional intake managed by the Nutrition Fulfillment Service Unit (SPPG) was the same.

"Nothing. In the same area, the SPPG serves 3,000 students, spread across several schools, 10 schools, 11 schools, 11 schools here and 11 schools the same menu," he said after reviewing the implementation of MBG at SLB Negeri 5, West Jakarta, Tuesday, January 22, which was confiscated by Antara.

In the MBG Program, nutrition standards follow the Nutrition Adequacy Rate (AKG), where for one meal for each target group the percentage of nutritional value is calculated, namely 20-25 percent AKG marian for breakfast and 30-35 percent for lunch.

In the MBG Program, nutrition standards follow the Nutrition Adequacy Rate (AKG) and the principles of My Piring Content, as stipulated in the Regulation of the Minister of Health Number 41 of 2014.

"The nutritional adequacy rate is the same. So, everything is managed by the SPPG," he said.

Separately, Presidential Communication Office Spokesperson Prita Laura said that every time she ate, the menu was designed with a balanced proportion between staple foods, vegetables, side dishes, and fruit.

The Minister of Foreign Affairs MBG is calculated to fulfill 20-25 percent of AKG at breakfast and 30-35 percent of AKG for lunch. In addition, the raw materials are sought to come from local products, such as tuna from local fishermen or vegetables and fruit from community gardens around the school location," he said.

In addition, the principle of My Piring Content is also a reference for the MBG Program. This principle is used as a reference in the proportion of determining the menu as a guide for food diversity and the ideal portion for each meal.

"The concept of the contents of my plate is regulated in Minister of Health Regulation Number 41 of 2014, which emphasizes the importance of sharing plates with a balanced portion between staple foods, vegetables, side dishes, and fruit," he said.

The MBG standard follows AKG and the principle of filling this plate is a major concern for each SPPG in obtaining raw materials from local products.