-FT-UNNES Presented in the International Seminar Heritage Nusantara 2012 18 to 19 December 2012 in Semarang State University Abstract The era of globalization especially in the field of communication, commerce and tourism, have contributed substantial and relevant to our consumption patterns shift from traditional foods towards foreign food or known as Western food. Traditional foods are foods archipelago legacy we must guard and preserve together when we do not want to be a nation that loses his identity. Various attempts have been tried and aggressively campaigned that we love all products of our country culture, one of which is through early childhood education. Early Childhood Education is the most fundamental level, occupies a very strategic position in the development of human resources. State of Indonesia is concerned a profound effect on Early Childhood Education. Early childhood education (0-6 years) is the initial stage for the growth and development of children, so that at this age, is very strategic for the optimization of business growth and development. Optimization of business children early will give effect to the learning experience, when they start going to school, or when they are on time msyarakat plunge in life. On the basis of that consideration, then provide the experience and knowledge of cultural heritage foods deemed most appropriate archipelago introduced early in children aged under five. Concrete intentions in this archipelago heritage food introduction is by entering into a learning activity that is known as Cooking class and supplying a meal together each day interspersed with a menu of traditional food menu heritage archipelago. Keywords: Food inheritance archipelago, early childhood education Preliminary Food heritage Nusantara or known as traditional, include all processed foods native to Indonesia are myriad in number and variety, among other foods known filling main meal or staple food, snack food or snack, Sepinggan food and drink, served dinner at home or in another place. Traditional food is believed by Indonesia as the most appropriate food for our nation Indonesia because of cultural conformity, taste, availability of local food needs, nutrients that the body needs and is considered the most appropriate in terms of health, and the most important is according to the tastes and customs of local culture. But if we look at the current, traditional food we are slowly but surely has begun to shift its existence, with the new food coming from the West or Foreign Country, which is seen by our nation, especially the youth, more prestigious or prestige to those who consume. The era of globalization especially in the field of communication, commerce and tourism led to a shift in consumption patterns from traditional foods to western foods or food Foreign commonly known as fast food. The younger generation and we liked the modern feel when eating these foods. The view is actually wrong if we see in terms of health and the preservation of our cultural archipelago. Fast food is any food and drink that we can eat in a short time and quickly. Basically fast food or fast food, most of its nutrient content is low calorie foods high in fiber, because the content of animal fat, high sugar and salt. Pattern of consumption of these foods, it will eventually harm the body because it resulted in penyalit-degenerative diseases, such as cardiovascular, diabetes mellitus, cholesterol, hypertension, obesity, and so on, and the most worrying is the loss of the love of our society to the food itself that is inherited cultural heritage.

What can we do, when we started looking at the people and turned to food coming from Foreign Countries. Efforts what we must do in order to influx of globalization the field of food can we take very wisely without any rejection or a priori attitude toward new things. According to the writer, the right step is to introduce the food heritage of cultural heritage to the next generation of children an early age or age of the children, either through informal education and non-formal education that we often hear the term Early Childhood Education (ECD). As stated by Rohidi (2005: 8) in the National Seminar Food Traditional Image Building, the social institutions that are critical to perpetuation of eating behavior and food are traditional family education. The family is the smallest form of community groups that are meeting, intimate and emotive play a huge role in the process of acculturation behavior. Eating behavior, food flavors, food made and consumed by the family (especially the father and mother) was the template for the formation of feeding behavior and food choices of children in the future. Through ongoing education in the family, directly or indirectly, or consciously or unconsciously, in fact since the early child has undergone a process of enculturation and socialization in the formation itself (and so also in relation to feeding behavior). How to eat and appetite is the reference to the value of his parents, the knowledge and confidence first and important for children, and become part of the cultural knowledge in its development in the future. One of the activities programmed in Early Childhood Education is a meal together and Cooking Class. The first years after birth, a period critical for the growth and development of children. This period is often referred to as the critical period of child development or a golden age (golden Age) for children. At this time the basics of child development laid. The experts and psychologists mengaggap lower secondary early childhood (0-6 years) is a very early stage for the strategic growth and development of their coaching. Proper attention and treatment will have their foundation growth (Conny Semiawan, 2002: 10). If in the early childhood children are introduced to a variety of new foods, they will easily recognize these foods, ingredients, taste, nutritional value and did not rule taught how to make it, at least it is spelled out by the teacher and parents. On the basis of these reasons it is appropriate for early childhood learning programs interspersed with the meal, be held every day, once a week once a month even if programmed correctly by referring to the menu nutritionally balanced and varied menu from a wide variety of cultures that exist country of Indonesia. As an example of the menu that can be offered to them is: 1) white rice, vegetable patties know bobor spinach with shrimp, 2) corn rice with scrambled botok vegetables and minced meat, 3) PANCAWARNA corn fried rice, 4) white rice with vegetables tamarind, bacem and jerked tempeh meatloaf, 5) white rice fiercely sour chicken, and so on. In addition to periodically taught also how to make the traditional foods are easy and nutritious foods like fried bananas, klepon, sentiling, Misro, Combro or jemblem with a variety of content, such as the content of the cheese, sauce, tempeh content, meisyes, sugar Java, and so on . When it was introduced and performed in all early childhood education programs, children are expected to be familiar with a wide variety of foods archipelago and eventually will love the food when he was growing up. As said by Suhardjo (2006: 128), that the habit of eating is a social and cultural phenomenon that can give an idea of the behavior of the values held by a person or group of people. Factors that influence the selection of food by Barasi (2007: 23) are (1) internal factors (individual) include appetite, aversion (abstinence), preferences (likes), emotion, personality type, mood and stress, (2) external factors (social and cultural) covering cultural, religious, ethical decisions, economic factors, social norms, education and awareness about health, media and advertising. Formation behavior and good eating habits should begin right from an early age because humans would need to eat not only meets the needs of physically alone, but there are other needs such as the need for psychological, social and cultural rights, as stated by Suhardjo (2006: 130) that the need to eat is not the only impetus to overcome hunger, but there are physiological needs, psychological, social and cultural influence. Martianto and Ariani (2004: 185) says that consumption is influenced by many factors, not only economic factors but also cultural factors, availability of food, education, lifestyle and so on. Although the tastes and choices based on the values of social, economic, cultural, religious, knowledge, and accessibility, but sometimes it becomes

very prominent element of prestige. It is difficult to control even in educated people, so that awareness of the importance of eating nutritious food heritage refers to the archipelago remains to be socialized at every level of society. Elements pristise food in general is considered by our teenage children, so they often choose food from outside is known as fast food or fast food. In general, these foods much harm to health. Foster and Anderson (2006: 123), argues that the food in the form of cultural, as well as the opinion Rohidi (2005: 31) that something needs to be eaten no cultural validation. No one kelompokpun, even in a state of acute starvation, will use all available nutrients as food. Because of religious taboos, superstitions, beliefs about health, and an event that happens in history nutritious ingredients that should not be eaten either, which they classify as "not food". Thus, it is important to distinguish between food or nutrient substance with food or food. Nutrient is a concept of bio-chemistry, a substance that is able to maintain and protect the health of the organisms that eat them. The food is a cultural concept, a true statement to say this substance according to the needs of the body and which has been endorsed by the people to eat. Looking at these opinions, we are the nation of Indonesia should not necessarily adopts food-eating from the West assumed to be more nutritious, and is seen as a prestigious modern man or not a "tacky" when consuming food. Though the science of nutrition, if observed, the food contains animal fat, salt and sugar that is high enough and less fiber. Besides the nutrients consumed by the less precise Indonesia, with regard to our natural weather conditions, and the materials are not generated from our country, and the more concern the food is not built from the cultural roots of our own country. Rapoport (in Rohidi, 2005: 34) argued that the culture can be seen as a backdrop for a type of human being, which is normative for a particular group that gave birth to a certain lifestyle and typically significantly different from other groups. Culture can be seen as well as: (1) knowledge is believed to be the truth by people who have the culture, (2) possession of human society, does not belong to the area, (3) different guidelines of behavior, because the real behavior manifested by reference or the warmth of the culture held by the relevant actors. With reference to the above opinion, we need to build a behavioral eating habits in accordance with the nutrients the body needs a balanced, according to the traditional culture of the community, according to the local food that we have and in accordance with the taste of the people of Indonesia. For that it is back again this time in establishing eating habits in accordance with the cultural heritage since the archipelago was first introduced to the human diet. As said by Berg (1986: 73), eating habits are formed in a person due process of socialization obtained from the environment, including cognitive, affective and psychomotor. In line with this opinion refers Bloom's taxonomy theory, saying that there are three areas of behavior that can be observed as a result of education and outreach activities, namely: (1) the cognitive area, starting from the level of knowing, understanding, use, analysis, synthesis up to the level of evaluation. (2) affektif area, starting from the level of receiving, giving, responding to, evaluating, organizing, up to the level of live. (3) psychomotor area, starting from the ability of perceiving, mental readiness, physical and emotional, guided response, mechanism through complex physical response. Similarly the opinion Graeff, et al, (1996: 138), says that human behavior is the result of human experiences and interaction with the environment that is realized in the form of knowledge, attitudes and actions. In other words, a person's behavior is a reaction to stimuli originating from outside or from within. Graeff said that the behavior of individuals covering everything becomes knowledge (knowledge) attitudes (attitudes) and the usual doing (action). Thus, the behavior does not arise from within the individual, but rather is the result of individual interactions with the environment. Some of the factors that motivate the behavior is 1) the environment, 2) private incentives, such as desires, feelings, emotions, instincts, needs, desires, intentions, and 3) the objectives to be achieved. The theory suggests that the behavior of human food consumption is obtained with a variety of efforts, from the consideration of what is appropriate and should not eat, how to get, how to process them, how to eat

and so on. These activities occur repeatedly and eventually will be something individual and family eating habits. Of the family eating habits, eating habits will evolve into a group or society. Conclusion Food heritage we preserve the archipelago had when we were going to keep identity as a civilized nation sublime. As our ancestors created and introduced a wide range of foods countless archipelago, we need to keep and preserve together. However, the food heritage of the country that we need to preserve should refer to the principles of health, nutrition, local food source, flavor, taste for today's generation. One of the efforts to preserve it is through early childhood education (ECD) to include the program activities of eating together (every day, once a week or once a month) and a cooking class with the introduction of foods that are easy to make and taste and flavors of the children. However, food that comes from the West Country, known as fast food, still we take as food to try as an enriching experience for our children, that it is only as a snack or an occasional alternative choices. Bibliography

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