Media Ilmu Keolahragaan Indonesia Volume 11. Nomor 2. Edisi Desember 2021 http://journal.unnes.ac.id/nju/index.php/miki p-ISSN 2088-6802 | e-ISSN 2442-6830 Counseling and Education on Diet for Communities During the Covid-19 Pandemic in Banda Aceh Husnah, Sausan Syadza, Muhammad Haris Ramadhan, Sakdia Syiah Kuala University, Indonesia ABSTRACT Counseling and education about Covid-19 to the public is important, especially the mode of transmission, clinical symptoms, severity of disease and prevention efforts as well as how to increase body immunity through healthy eating patterns and vaccinations. Dietary education to the public is a reference for daily nutritional needs and nutritional therapy for Covid-19 patients. In the case of Covid-19, there is an increase in energy requirements due to increased work of the respiratory muscles, fever, cough, and mechanical ventilation. The purpose of the study was to determine the relationship between knowledge, community behavior and eating patterns during the Covid- 19 pandemic and to provide counseling on Covid-19 preventive efforts. Collecting data by non-probability sampling purposive technique from 15 to 30 September 2020 at 8 Integrated Posyandu in Banda Aceh, with a total sample of 664 respondents. The type of research is observational analytic cross sectional design. Assessment of knowledge and behavior with a validated questionnaire, eating patterns with the Food Frequency Questionnaire (FFQ) filled out by the respondent and guided by interview, the data collected were analyzed with the Spearman correlation statistical test. The results of the study were that the dominant age was over 60 years as many as 261 respondents (39.3%), the most gender was female 464 respondents (69.9%), housewife work was 252 people (38%), the most comorbid diseases were hypertension 235 people (35.4%), Diabetes mellitus 219 people (33%). Good knowledge about Covid-19 was 564 respondents (82.2%), correct behavior was 493 people (74.2%) and correct eating patterns were 400 respondents (74.2%). There is a relationship between knowledge and behavior (P value = 0.000, r = 0.62) and there is a relationship between knowledge and diet (P value = 0.039, r = 0.41). It was concluded that knowledge affects people's behavior and eating patterns during the Covid-19 pandemic. Keywords: Counseling, Covid-19, Education, Diet, Knowledge, Pandemic. PENDAHULUAN Corona virus 2019 (Covid -19) is also called the severe acute respiratory syndrome corona virus (SARS-COV-2), the etiology is the novel corona virus Covid-19 which is the cause of global public health problems. The World Health Organization (WHO) on January 30, 2020 designated Covid-19 as a Public Health Emergency of International Concern (PHEIC), with a fairly rapid increase in the number of cases and spread throughout the world, the virus enters through protein S and then binds to the host cell receptor. in the form of ACE-2 enzymes in the mucosa of the mouth, nose, nasopharynx, lungs, stomach, small intestine and large intestine, liver, and kidneys, after the virus enters the RNA gene changes, the viral genome reduces the anti- viral IFN response thereby increasing pro- inflammatory cytokines. 1 The inflammatory process results in impaired immunity which can worsen the condition of patients with confirmed COVID-19. 2 The critical condition of treated Covid-19 patients requires comprehensive management, one of which is nutritional management. Covid-19 patients in critical condition with severe stress will be at risk of severe malnutrition. A good evaluation from the start on malnutrition, the digestive tract and the risk of aspiration will determine the prognosis of Covid-19 patients. 3 The nutritional protocol for Covid-19 is an important reference in meeting the patient's caloric needs, both macronutrients, micronutrients and fluids so that they can improve or enhance the body's immune system, anti-inflammatory, anti-oxidation and probiotics, so that a healing process will occur. 4 Diagnosis of nutrition for Covid-19 patients is based on nutritional status, body weight, response to food intake, clinical symptoms, electrolytes, laboratory results and comorbidities. 5 Caloric needs in Covid-19 patients where food intake becomes inadequate due to increased fat, protein catabolism, glucose intolerance, anorexia, metabolic disorders, dyspnea, and mechanical ventilation. Corona virus can attack the digestive tract, resulting in nausea, vomiting and gastrointestinal dysfunction which causes malabsorption of nutrients.4,5 Calculation of Energy Needs is based on the calculation of Energy Expenditure (BEE), namely nutritional status, clinical symptoms, results of investigations and hemodynamics and comorbidities.5 People under monitoring (ODP) and patients under surveillance (PDP) require energy of 30- 35 kcal/kgBW/day. The energy needs of health workers are in accordance with the nutritional adequacy rate (AKG 2019) plus 10%. Nutrients for ODP and PDP are sources of carbohydrates 50%, protein 15% and fat 25- 30% of total energy per day. Health workers Terakreditasi SINTA 4