Pencegahan stunting melalui edukasi gizi dan keterampilan kreasi pangan bergizi kepada ibu balita

Author(s): T Khairul Fadjri, Nunung Sri Mulyani, Teuku Jamni, Junaidi Junaidi
DOI: 10.30867/gikes.v5i3A.1731

Abstract

Background: The Golden Age period of children under five lasts from 0 months since the fetus in the womb until the age of 2 years. During this period, high protein intake is needed for the formation of the child's brain. Protein needs at that age must be met from animal protein, one of which is sourced from fish. One of the strategic alternatives in solving the problem of macro nutrition in toddlers is through nutrition education and assistance to improve the ability and awareness of families in preventing the risk of stunting in toddlers.

Objectives: This study aims to improve the understanding and skills of mothers of toddlers in nutritious food processing in an effort to prevent stunting.

Methods: This research study was conducted through training on nutritious food creation skills for mothers of toddlers with counseling and practice methods.

Results: There was a significant increase in the insights and skills of activity participants regarding nutritious food creations, namely how to make nuggets made from mujair fish, insight into the potential of tilapia in preventing stunting before being given nutrition education in the form of counseling was 20%. Meanwhile, insight into the processing of fish food into nuggets and their mixed ingredients also increased by 40%. A significant increase also occurred in the participants' skills in how to make and create nuggets made from tilapia, these two indicators both increased by 80%.

Conclusion: There was a significant increase in the insights and skills of the participants of the activity regarding nutritious food creations on how to make nuggets made from mujair fish.

 

 

Keywords

Fish nugget creation, likes to eat fish, stunting

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References

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DOI: http://dx.doi.org/10.30867/gikes.v5i3A.1731

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