Assessing served portions plate waste and student acceptability in the Indonesian Free Nutritious Meal Program at a vocational high school
This study evaluates the Indonesian Free Nutritious Meal Program at a vocational high school, revealing that while animal-source dishes and staples are well-accepted, vegetables and plant-based sides face significant challenges due to low acceptability, high plate waste, and portion inconsistencies, necessitating targeted menu reformulation and standardization.