Implementation of Fermented Food and Clean and Healthy Living Behavior (CHLB) Education for Elementary School Students a t Public Elementary School 068003 Medan City

Karina Nola Sinamo; Ecia Meilonna Koka; Veronica Angelia; Nur Ulina W. Sebayang

doi:10.32734/jst.v9i1.25559

Authors

Karina Nola Sinamo Universitas Sumatera Utara
Ecia Meilonna Koka
Veronica Angelia
Nur Ulina W. Sebayang

DOI:

https://doi.org/10.32734/jst.v9i1.25559

Keywords:

Clean and Healthy Living Behavior, Educational Program, Fermented Food

Abstract

Improving public health, including among early childhood populations, is an essential component of national development that aims to enhance awareness, willingness, and capacity to adopt healthy lifestyles, thereby achieving optimal health and well-being. One practical approach to achieving this goal is through educational interventions in elementary schools. This community service activity at Medan 068003 Public Elementary School implemented an educational program introducing fermented foods and Clean and Healthy Living Behavior (CHLB) to strengthen student’s knowledge, awareness, and daily health practices. The program used educational methods such as animated video presentations, pre- and post-tests, and interactive discussions. Materials covered the benefits and preparation of fermented foods, as well as the importance of CHLB implementation within the school environment. Students practiced proper handwashing and toothbrushing techniques. Additionally, “little doctors” were trained wound cleaning, managing nosebleeds, and measuring body temperature and blood pressure. The community service team also donated School Health Unit (SHU) equipment, including a bed, weighing and height scales, a thermometer, first aid kits, and a sphygmomanometer. The outcomes showed an increase in students’ knowledge of fermented foods from 63.57% to 85.14% and CHLB from 63.95% to 89.07%, demonstrating the effectiveness of this educational intervention.

Downloads

Download data is not yet available.

References

[1] World Health Organization, "How school systems can improve health and well-being: Topic briefs: Nutrition," Geneva: World Health Organization, 2023. [Online]. Available: https://iris.who.int/server/api/core/bitstreams/81349e2f-1c0f-46ef-b194-96605bc2eeda/content. [Accessed: Jul. 24, 2026].

[2] World Health Organization, "Policies and interventions to create healthy school food environments: WHO guideline," Geneva: World Health Organization, 2025. [Online]. Available: https://iris.who.int/server/api/core/bitstreams/6989e26c-c181-4ec8-bb99-104415a2e142/content. [Accessed: Jul. 24, 2026].

[3] J. Kolniak-Ostek, "Fermented means beneficial—fermented foods as support for the metabolism of children and adolescents," Pediatric Endocrinology, Diabetes and Metabolism, vol. 31, no. 2, pp. 41–43, 2025.

[4] F. Bello, E. Koukou, S. Bodjrenou, C. Termote, P. Azokpota, and W. A. Hounkpatin, "Food and nutrition knowledge, attitudes and practices among children in public primary schools with canteens in southern Benin," BMC Nutrition, vol. 10, no. 40, pp. 1–8, 2024.

[5] United Nations Children's Fund, "Nutrition Environment Assessment Toolkit for Schools (NEAT-S) in Indonesia: Identifying barriers to healthy school nutrition environments to strengthen policies and programmes," Jakarta: UNICEF Indonesia, 2024. [Online]. Available: https://www.unicef.org/indonesia/media/24206/file/nutrition-environment-assessment-toolkit-for-schools-Indonesia.pdf. [Accessed: Jul. 24, 2026].

[6] World Health Organization and United Nations Children's Fund, "Progress on drinking water, sanitation and hygiene in schools 2015–2023: Special focus on menstrual health," Geneva: World Health Organization, 2024. [Online]. Available: https://www.who.int/publications/i/item/9789240097490. [Accessed: Jul. 24, 2026].

[7] J. B. Girsang, D. Syaputri, R. Tanjung, and Y. S. Siagian, "Perilaku hygiene sanitasi pedagang makanan jajanan dan perilaku jajan siswa dengan kejadian diare di sekolah dasar," Jurnal Ilmiah PANNMED, vol. 18, no. 1, pp. 125–130, 2023.

[8] R. H. Hernández Figueroa, A. López-Malo, and E. Mani-López, "Antimicrobial activity and applications of fermentates from lactic acid bacteria: A review," Sustainable Food Technology, vol. 2, no. 2, pp. 292–306, 2024.

[9] Y. Pyo, K. H. Kwon, and Y. J. Jung, "Review: Probiotic functions in fermented foods: Anti-viral, immunomodulatory, and anti-cancer benefits," Foods, vol. 13, no. 2386, pp. 1–18, 2024.

[10] S. Todorovic, A. Akpinar, R. Assunção, et al., "Health benefits and risks of fermented foods—the PIMENTO initiative," Frontiers in Nutrition, vol. 11, no. 1458536, pp. 1–14, 2024.

[11] C. Shi, M. O'Donoghue, L. Yang, H. Tsang, J. Chen, J. Zou, J. Qin, Y-W. Mak, D. Pittet, Y. J. Xie, T. Lai, C. Li, and J. Cao, "Factors associated with hand washing effectiveness: An institution-based observational study," Antimicrobial Resistance & Infection Control, vol. 12, no. 85, pp. 1–11, 2023.

[12] Kementerian Kesehatan Republik Indonesia, "Pertolongan pertama saat kamu terluka. Ayo Sehat," 2024. [Online]. Available: https://ayosehat.kemkes.go.id/. [Accessed: tanggal akses belum tercantum — mohon dilengkapi].

[13] World Health Organization, "Growth reference data for 5–19 years," Geneva: World Health Organization, 2007. [Online]. Available: https://www.who.int/tools/growth-reference-data-for-5to19-years. [Accessed: Jul. 24, 2026].