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Anak usia dini masih termasuk tahapan usia kehidupan yang rentan terhadap penyakit dan permasalahan kesehatan. Tahapan kehidupan usia 3-5 tahun sangat membutuhkan zat gizi yang menopang pertumbuhan dan perkembangan organ tubuh terutama otak. Oleh karena itu asupan makanan yang bergizi sangat penting diberikan untuk anak usia dini. Program Makan Bersama (PMB) merupakan salah satu program yang sering diadakan di PAUD, biasanya diselenggarakan setiap hari Jum’at. Pelaksanaan PMB ini bervariasi tiap PAUD, umumnya makanan dimasak oleh beberapa orang tua siswa/i, namun ada juga makanan dibawa oleh masing-masing siswa/i dari rumah. PMB yang dilaksanakan seringkali tidak sesuai dengan prinsip gizi seimbang dan bervariasi. Tujuan kegiatan yang dilakukan adalah melakukan edukasi gizi pada ibu siswa/i PAUD dan pembuatan menu makanan anak usia dini. Menu yang dibuat untuk diterapkan pada PMB di PAUD. Pembuatan menu makanan yang memenuhi prinsip gizi seimbang dan bervariasi. Metode dilapangan diawali dengan penyuluhan kebutuhan gizi anak usia dini dengan media Flip Chart terdiri edukasi zat gizi makro dan mikro, edukasi tentang komposisi piringku, dan pengarahan pembuatan menu makanan PMB. Hasil kegiatan, menu makanan yang disusun untuk PMB adalah Nasi Goreng Rilakuma, Nasi Ayam Teriyaki dan Telor Gulung, dan Fettucini Cambora. Setelah dievaluasi, semua peserta menyatakan kegiatan ini sangat bermanfaat dan meningkatkan pengetahuan orang tua siswa/i tentang gizi seimbang.Kata kunci: Program Makan Bersama, PAUD, Gizi, Menu, Pendidikan Gizi.AbstractEarly childhood is considered as a phase of life that is susceptible to disease and health problem. At the age range of 3 to 5 years, nutrients that account for organ growth, particularly brain, is required. Therefore, it is very important to give children in their early childhood nutritious food intake. School Feeding Programme (SFP), abbreviated as SFP, is one of the program that is often held by Early Childhood Education Institution (ECEI), usually on Friday. The SFP administration is varied among ECEIs, but generally, some of the children’s parents cook the meals for the program in the school, though in some other ECEIs the meals are brought by the children from home. Nevertheless, SFP implementation is often incompatible with balanced and varied diet principles. The purpose of activity conducted is to deliver nutritional education and to make menu that meets the balanced and varied diet principle for SFP in ECEIs. The method used in field includes socialization of nutrients needed for early childhood children using slides, giving education regarding macro and micronutrient, and directing on menu making for SFP. The activity generated a menu for SFP comprises Rilakuma Fried Rice, Chicken Teriyaki with Rice, Rolled Egg, and Cambora Fettuccini. After being evaluated, all of the participants stated that this activity is beneficial as it improved children’s parrents’ knowledge in respect of balanced nutrition.Keywords: Eating Together Program, Early Childhood Education Institution, nutrition, menu, nutritional education.

EDUKASI GIZI DAN PEMBUATAN MENU PROGRAM MAKAN BERSAMA PADA IBU SISWA/I PENDIDIKAN ANAK USIA DINI