Carbohydrate Diet during the Covid-19 Pandemic (Case Study: 4 th Grade Students of Elementary School 02 Meruya Utara, West Jakarta)

During the COVID-19 pandemic, the Government issued Regulations Government regarding Large-Scale Social Restrictions which require people to limit their activities to work and study from home. This activity affects the eating behavior, especially for school age children. Purpose: This research was to obtain an description of the carbohydrate diet during the Covid-19 pandemic in 4 th grade students of Elementary School Meruya Utara 02 in 2021. Method: This research used a descriptive method. It was conducted on 64 grade IV students of Elementary School Meruya Utara 02 West Jakarta who were obtained using a total sampling technique. The instrument used in this research was a questionnaire via google form about the carbohydrate diet of grade IV SDN Meruya Utara 02 during the Covid-19 pandemic. Result: Students who consume very low fermentable foods are 31 students (48.44%); low fermentable 64 students (100%); Modarate fermentable 34 students (46.88%); high fermentable 64 students (100%). The frequency of eating carbohydrates showed that there is 1 student (1.56%) consuming carbohydrates in the low category (≤ 3 times a day); medium category (4-6 times a day) 40 students (62.50%) and high category (≥ 7 times a day) 23 students (35.94%). Most students, 55 students (85.94%) have an increase in eating carbohydrates and 9 students (14.06%) did not change. There were 39 students (60.94%) who have had toothache during the pandemic and 25 students (39.06%) had never experienced toothaches during the Covid-19 pandemic. Conclusion: All of students consume low fermentable and high fermentable food and most of them increased carbohydrates consumption and have had toothaches during the covid-19 pandemic