Menu Patterns, Food Acceptability, and Lunch Preferences among Female Students

  • Dhifa Cahyani Dwi Putri Poltekkes Malang
  • Indri Hapsari Poltekkes Malang

Abstract

This study aims to examine the menu patterns, food acceptability, and lunch preferences among female students of ICBS Wustha Al Muflihun, Malang. A descriptive qualitative research design with a cross-sectional approach was employed. Data collection used modified observation and interview methods. A total of 34 students were selected from 52 using purposive sampling. The study found that the lunch menu patterns were generally unbalanced, consisting only of staple food, plant-based side dishes, and vegetables. Food acceptability was categorized as good, with an average leftover percentage of 6.53%. Regarding preference, 67% of students liked the taste, 56% liked the color and aroma, and 64% liked the texture. It is suggested that school lunch providers consider a more balanced menu and improve variation to increase acceptance and nutritional adequacy.

Published
2025-06-23
How to Cite
PUTRI, Dhifa Cahyani Dwi; HAPSARI, Indri. Menu Patterns, Food Acceptability, and Lunch Preferences among Female Students. Journal of Local Therapy, [S.l.], v. 4, n. 1, p. 36-39, june 2025. ISSN 2810-0875. Available at: <https://ojs.poltekkes-malang.ac.id/index.php/JLT/article/view/5438>. Date accessed: 03 july 2025. doi: https://doi.org/10.31290/jlt.v4i1.5438.